News
A Seasonal Tip
Last week I learned from a new friend how to make a deliciously different eggnog. He has two secret ingredients. To commercial alcohol-free eggnog, he adds Maker’s Mark bourbon in place of rum and pumpkin pie spice instead of nutmeg. I can’t wait to serve it during the holidays.
Grilled Asparagus with Lemon Truffle Vinaigrette
Posted with permission of author, from Girls at the Grill by Elizabeth Karmel The flavors of fresh lemon juice and white truffle oil are the perfect compliment to grilled asparagus. I didn’t think grilled asparagus could get any better until I created this “truffle lemonade” to dress up my favorite…
Finding the Right Cooking School
I am frequently asked how to find information on cooking schools around the country and occasionally around the world. I usually recommend picking up a copy of The Guide to Cooking Schools or Culinary Schools and Programs by Peterson’s. Both are available on line and in bookstores and it is…
Green Bean Casserole Moderne
Ever since I developed this update of that sentimental favorite of yesteryear, the Green Bean Casserole, with fresh ingredients in place of the canned green beans, canned mushroom soup, and canned crispy onions, I have had a flood of requests for the recipe at this time of year. A favorite…
Turkey Roasting Discoveries
Let me explain. First the dry brine idea. Cook’s Illustrated, the magazine that has been in the forefront of brining (because many years ago Pam Anderson, their food editor, ran a recipe for brining a turkey after she discovered it in one of Jean Anderson’s cookbooks. Jean had learned this…
Fried Sweet Onion Rings
My favorite beer batter is the perfect coating for these crispy, deep-fried, sweet onion rings. You’ll find the recipe in my cookbook, Sara’s Secrets for Weeknight Meals (Broadway Books, October 2005). Make sure you don’t skip the step where you dust the onions with flour because the batter will slither…
Chicken Stock
I understand that most people are going to reach for a can of chicken broth on a weeknight (and yes, let’s be honest, even on a weekend) but I am hoping that one weekend, when you have a little time on your hands and you plan ahead at the supermarket…
No-knead Bread
Makes 1 loaf (1 1/2 pounds) Adapted from Jim Lahey, Sullivan Street Bakery Time: About 1½ hours, plus 14 to 20 hours’ rising Ingredients 3 cups all-purpose or bread flour, more for dusting 1/4 teaspoon instant yeast 1 1/4 teaspoons salt In a large bowl, combine flour, yeast and salt.…
Craig Smith’s Beef Jerky
Courtesy of Craig Smith Makes 40 to 50 Strips Ingredients (Craig says the yield is, “Never Serves Enough”) 1/3 cup reduced sodium soy sauce 2 tablespoons Worcestershire Sauce 1 clove garlic, minced or pressed ½ teaspoon freshly ground black pepper ¼ to ½ teaspoon red pepper flakes or liquid smoke…
Craig Smith’s Beef Jerky
Courtesy of Craig Smith Makes 40 to 50 Strips Ingredients (Craig says the yield is, “Never Serves Enough”) 1/3 cup reduced sodium soy sauce 2 tablespoons Worcestershire Sauce 1 clove garlic, minced or pressed ½ teaspoon freshly ground black pepper ¼ to ½ teaspoon red pepper flakes or liquid smoke…