If you ask my mother she’ll say she’s only made beef kebabs a couple times in her life. If you ask me, one of my favorite childhood memories is my mother’s kebabs (or kabobs), cooked over the little cast iron hibachi grill my parents had on the back porch. My most vivid memory of them was the time I was recovering from pneumonia, hadn’t eaten anything for 3 weeks, and was allowed for the first time to sip some broth....
History lesson: It is thought that frying battered fish in oil came from the Western Sephardic Jewish immigrants from Holland. Fish and chips began in the UK in the 1860s. Less than 40 years later, there were more than 25,000 fish and chip shops all around the UK! It was an instant hit, and still is today! Beer Substitutes: You really don’t have to use beer. Beef broth and chicken broth would work....
What Kind of Beer is Best For Bratwurst? There are several different types of beer out there and not all are ideal for this beer brats recipe. Go with a pilsner for best results. That means brands like: MillerBudweiserPBRHeineken You may have a thing for craft varieties, but save those for drinking! Beer Substitutes: We realize that not everyone feels comfortable cooking with something that contains alcohol. You can sub in for:...
This dish is a modern classic ideal for serving as canapés or an elegant starter, or just having around in the fridge so you can shave slices off to nibble. Lasts for days and days! Too many cured salmon recipes are way too salty or way too sweet! But once you know the right proportions, it’s ridiculously simple to make and far cheaper than buying from gourmet stores. Beetroot-cured Salmon Are you ready to impress the pants off your family and friends?...
What’s so “deviled” about deviled eggs? Just the little bit of spice from the paprika and either cayenne or Tabasco that you add to the filling. Video: How To Make Deviled Eggs What follows is a GREAT classic and easy deviled egg recipe with mustard, mayonnaise and Tabasco, though there are so many wonderful variations you can make. See the comments for some great ideas submitted by Simply Recipes readers....
Learning how to make dumplings or teaching yourself the fundamentals of knife skills is as easy as logging in from our home kitchen. Read more about our picks for the best online cooking classes. Best Online Cooking Classes of 2022 Best Overall: America’s Test Kitchen Best Free Class: Better Homes and Gardens’ How to Cook Best for Beginners: The Kitchn Cooking School Best for Vegans: Veecoco Best for Culturally Immersive Cooking: The League of Kitchens Best for Private Cooking Classes: The Table Less Traveled Best for Groups: 18 Reasons Best for Kids: Home Cooking New York...
Oysters have a different flavor profile depending on where they are raised, when they are harvested, and their growing conditions. In the United States, the main sources of oyster farming and harvesting are along with the West Coast areas of Washington, Oregon, and California; the Eastern seaboard in Maine, Massachusetts, Rhode Island, Chesapeake Bay, and South Carolina; and along the Gulf Coast of Alabama, Louisiana, and Texas. Trying different varieties is part of the fun....
Quickly grilled, they are ready in just 20 minutes, making them the perfect weeknight dinner. Leftovers are excellent too! I really like bison meat. I actually find that the flavor is very similar to beef. It’s very mild - it’s not gamey, and it’s not bold-tasting like lamb burgers. But you can definitely taste that it’s leaner, especially when compared with ground beef. So you should cook it accordingly, which mostly means not overcooking it, or it could come out quite dry....
How to Make the Tastiest, Creamiest Cacio e Pepe Instead of the recommended 4 to 5 quarts of water to cook 1 pound of dry pasta, I use 2 quarts (8 cups) of water. Cooking the pasta in less water gives you starchier pasta water. You’ll use some of it to create the sauce. More starch means the sauce will be creamier.Watch your brown butter closely. It can go from perfectly golden to burnt quickly....
Sauteed buttered Leek recipe Leeks are such a versatile vegetable, and they make for a delicious side dish! If you’ve only ever used them in soups or stews, now is the time to try something new. Sautéed leeks are simple to make and only require a few ingredients. Anyone can make this recipe, it is quick and easy to make, and no specialty is required to make this simple side dish....
No matter how much Pat loves winter squash, even she knows that she can’t eat all thirty of them by herself. Yikes! Here’s a lovely risotto we made recently with about half of one butternut squash that Pat brought over. (The other half went into pumpkin bread.) The risotto is so simple, with arborio rice, squash, broth, onions, white wine, and Parmesan; it just takes a bit of attention (stirring) while the rice slowly absorbs the broth....
It’s ready in about 30 minutes, truly easy to make, and it’s just perfect when served over cauliflower rice or mashed cauliflower! Scallops are such a delightful way to enjoy seafood! I love them for their amazing flavor, and this particular recipe is especially good. It’s rich, buttery, and very flavorful. I like to make this recipe for guests because it’s foolproof and liked by everyone (a recent guest has declared it “restaurant-level!...
These are very easy to make. Tricks to Making Candied Walnuts One trick is to work very fast once the sugar starts melting. Once you mix in the walnuts, the candy syrup cools quickly and the walnuts will stick together. You have 30 seconds or so to separate them before they are forever bonded by glassy, cooked sugar. The other trick is to not burn the walnuts when you toast them....
What if I don’t have buttermilk? If you don’t have buttermilk, you can still make this syrup using a buttermilk substitute. This recipe calls for 3/4 cup of buttermilk. Measure out 3/4 cup of regular milk. Then, either add 2 teaspoons of lemon juice OR white vinegar. Let it stand 5 minutes before using in the recipe. Clumps will form, which is exactly what is supposed to happen. How do I reheat this syrup?...
Filipino cassava cake is a rich, thick, dense, pudding-like cake baked with coconut, condensed and evaporated milks, eggs, butter, and sugar. When sliced, it’s as smooth as silk, and has a delicate, light yellow color. It’s Not a Party Without Cassava Cake Cassava cake is a scrumptious snack or dessert. At a Filipino party, you’ll likely find it at the center of the table with other goodies. The lightly fragrant coconut, the charred spots of sweetness in the creamy broiled topping, and the soft slices are a reminder that the best treats can be made from the simplest ingredients....
Cauliflower Mashed Potatoes have been around for a while, and if you have yet to get on the bandwagon, I encourage you to try them! Cauliflower makes an excellent low carb substitute for starchy potatoes. Though we like mashed cauliflower so much that we usually serve both—cauliflower and mashed potatoes—at our holiday meals. In this version we are steam boiling the cauliflower first in salted water, then draining and mashing....
This Chicken and Spinach Strata is a great end of week meal. Or a great start of week meal to use up leftovers from the week before! The only ingredients in this recipe you actually need to have are egg, milk and bread (stale is fine!). Everything else is optional or use what you have. No cheese? No problem. Just up the salt a bit to make up for it....
This is a quick and easy chicken pasta with a cream sauce infused with thyme, mint, and lemon. What a great flavor combination! And the kicker is that by the time the pasta water has come to a boil and the pasta is cooked, everything else is ready too, making for a filling, tasty midweek meal. The cream sauce is one that we found by Chef Stephan Pyles in a 2007 Wall St....
I love a good cookie, but I also equally and maybe even a little more, love instant satisfaction. With these chocolate chip cookie dough bites you get to skip the baking and get right to the face stuffing to revel in the salty-sweet, nutty goodness. They are slathered in chocolate and velvety rich, especially if you use a silky dark chocolate. Once you have made a batch, enjoy a couple bites, and then toss the rest in an airtight container in the fridge or freezer....
NO CHILL time, make them soft OR crispy. Ice them my EASY way, dip in chocolate, dust with icing sugar or serve them plain! Christmas Cookies What I call “Christmas Cookies” are simply vanilla biscuits cut out in Christmas shapes and iced with colourful festive frosting. They taste like shortbread cookies, but not quite as buttery or crumbly. They are as classic as vanilla biscuits can be. This particular biscuit recipe is made for cutting out shapes – in this case, Christmas shapes....
