Stroganoff that is as satisfying as it looks. Creamy, savory and flavorful, even carnivores will be going back for seconds! Continue
My favorite desserts star any derivative of whipped egg whites, be it meringue, soufflé, or marshmallows, so when I saw this savory recipe for “egg clouds” from The Perfect Egg by Teri Lyn Fisher and Jenny Park, I scrambled to make it. The concept is simple: beat egg whites until stiff, then form them into little cloud nests to hold the egg yolks. They bake until the egg whites turn golden brown and the yolk sets slightly. This is by far the easiest and most stunning way to present eggs for a large gathering, but it’s simple enough to scale down for a weekend brunch too.
This simple dish is as delicious to eat as it is appealing to look at, with whole creamy yolks and a cloud of egg whites baked to perfection. For an even more flavorful treat, add one or more of your favorite ingredients to the beaten whites before baking. We’ve enjoyed mixing in crumbled cooked breakfast sausage or bacon, or sautéed diced yellow onion and bell pepper seasoned with minced fresh herbs.
- 8 eggs
- 1 tablespoon grated Parmesan cheese
- 1⁄2 teaspoon salt
- Freshly ground black pepper
- Preheat the oven to 375˚F. Line a baking sheet with parchment paper.
- Separate the eggs, being careful to keep the egg yolks whole. Put the egg whites in a clean bowl and beat with a stand mixer or handheld mixer on medium-high speed until medium-stiff peaks form that hold their shape when the beater is lifted but are not at all dry. Using a rubber spatula, gently fold in the Parmesan and salt in a few quick strokes, taking care not to deflate the whites.
- Scoop the egg white mixture onto the prepared baking sheet in 8 mounds, using 1/2 to 3/4 cup for each mound and spacing the mounds at least 1 inch apart. Using the back of a spoon, create a small well in the center of each mound. Carefully place an egg yolk in each well.
- For creamy yolks, bake for 14 to 16 minutes, until the yolks have set and the whites are light golden brown. For runny yolks, remove from the oven after 8 to 10 minutes.
- Season with salt and pepper and serve hot.
Source: Reprinted with permission from The Perfect Egg, by Teri Lyn Fisher and Jenny Park, copyright © 2015, published by Ten Speed Press
- Eggs, Breakfast/Brunch
- North American
- 8 eggs
What’s better than a warm doughnut? A crispy, crunchy doughnut bursting with filling and covered in melted toppings, of course. Allow us to introduce you to the Gastro Garage, a pop-up dining experience where the chefs are called “gastro mechanics” and the food is on fire – literally. Each toasted brioche doughnut (referred to as a “tank”) is filled with flavored nitrous foam, covered in toppings, and doused in fire for the perfect toasted flavor. If you’re looking for a unique and fun dinner experience, these are your guys!
If you order a chicken sandwich at Subway, you’re not eating exactly what you think you’re eating. In a shocking investigation, a CBC Marketplace analysis of poultry from six popular grilled chicken and sandwich wraps found that the chicken at Subway isn’t entirely made of chicken. A DNA researcher at Trent University Wildlife Forensic DNA Laboratory tested the meat and found that the “oven-roasted chicken” was only 57 percent chicken, while the “chicken strips” contained only 43 percent chicken. The rest of the meat was made up of mostly soy.
When you buy chicken from the grocery store, you’re most likely eating a product with 100 percent chicken DNA. According to the study, that percentage decreases when the meat is processed, seasoned, or marinated, making it likely that most fast food chicken contains a lower percentage of chicken DNA. However, other fast food chains’ chicken offerings scored significantly higher on the tests than Subway. McDonald’s Country Chicken scored 85 percent, A&W’s Chicken Grill Deluxe 89 percent, Tim Horton’s Chipotle Chicken Grilled Wrap 87 percent, and Wendy’s Grilled Chicken sandwich 89 percent.
Subway responded to the investigation disagreeing with the findings and claiming that the company’s chicken recipe “calls for one percent or less of soy protein.” The popular chain has assured customers that it will “look into this again with our supplier to ensure the chicken is meeting the high standard we set for all our menu items and ingredients.”
Alton Brown answered fan questions on Facebook Live last Saturday, and he divulged more details about his Good Eats reboot, which he is calling A Cooking Show, for all you fanatics, thirsty for more info.
Fans requested he share the release date, and here’s what Alton had to say: “I’m working on that. . . . I’m making a follow-up. The digital stepchild. . . . No, it’d actually be the spiritual, digital child of Good Eats for the internet. I’m working on that this year, but I’ve got to get through this tour first, OK? I’m touring from March 13 to May 7. . . . And then after that, I’m going to have some time.”
Alton then reminded fans that he has another TV show in the works. “I also have this new Iron Chef Gauntlet project that’s going to premiere on April 16. Mark your calendars, kids. It’s only six episodes long, but you’re not going to want to miss this. I’m very, very proud of it, and I’m hoping that it might become more, but I’ve gotta see what happens with that.”
As for the content in the reboot, Alton will continue to focus on food science. “Trust me; there’s going to be science aplenty in my new venture, just as there was in Good Eats. It’s kind of the way I plug into things,” Alton assured fans. Alton has already informed fans that he plans on writing the recipes in grams and other metric measurements, requiring viewers to purchase a kitchen scale and instant read thermometer. Seasoned cooks knows the importance of measuring ingredients by weight, not volume, and it will be revolutionary for Alton to pull this off for an American audience.
In addition, the show topics may be as timely as ever. With the resurgence of pressure cookers like the Instant Pot, Alton teased pressure cookers will make an appearance in A Cooking Show along with sous vide. Alton added, “I absolutely, positively will be picking Good Eats up where it left off. It just won’t be called Good Eats and it won’t be on Food Network.”
Though Alton has called the new venture A Cooking Show since the beginning, fans are still confused! Alton clarified, “Everyone is saying, ‘Good Eats is coming back?’ No! But something a heck of a lot like it, because you guys have told me in no uncertain terms that you’re going to run me out of the country if I don’t do that. And I think it’s been long enough. I took a break, and now, we’re back to that.”
The Good Eats reboot is taking him longer than expected for one simple reason. Alton told Facebook fans, “Here’s my challenge for those of you who want to know. The reason it’s taken me a long time to get this worked out is monetization. Shows don’t just happen. You’ve got to figure out a way to pay for it. Now, I’ve never monetized any digital stuff. My podcasts . . . all of that has always been free, but I’m going to have to pay for it.”
Alton then asked fans to weigh in on how he should monetize the new show. He continues:
“Would you rather have a subscription show where you actually have to pay a little bit of money to get at it? Kind of a Louis C.K. model? Would you rather that I get sponsors and get a placement of product? Or do you want me to do it all through advertising? Or some combination? ‘Cause in the end, it’s not going to happen if it’s free. I gotta pay people. I gotta make the show happen. I’m not, you know, independently wealthy or anything. And I don’t do, haven’t done, endorsement deals, except for maybe Welch’s and that’s been a while. Give that some thought and give me some feedback, because I’d really love to know what you guys would be willing to put up with.”
As a personal fan, I’d prefer to pay for a subscription on his website and so would my colleague. Ultimately, Alton and his team will sort out comments and see what the general consensus is. Fans suggested YouTube and Kickstarter as other options, and while Alton seemed iffy about both, he did express how “important” it is for him to hear from fans. Their concerns and preferences will help him make the ultimate decision. So, what’s your vote? Sound off and let Alton hear you loud and clear! Then, be sure to watch the full Q&A – Alton mentions many more juicy projects, including wanting to do a full-length film (food-related, of course) after the Good Eats reboot.
One of the most iconic scenes in Beauty and the Beast is the enormous feast prepared for Belle by the dancing dishes, cups, and spoons as they sing “Be Our Guest.” All of us wish we could have a meal as magical as that one, and now we can come one step closer thanks to Le Creuset. The cookware brand created a stunning limited-edition Beauty and the Beast soup pot ($280) as an ode to the new Disney film.
The cobalt blue, cast-iron pot includes a lid with a hand-applied appliqué: roses and a vine outlined in gold. The stainless-steel gold knob is engraved with the words “Be Our Guest,” which is sure to make any Disney-lover swoon.
The product is definitely an investment at nearly $300, but it would be the perfect wedding present for any Belle-obsessed bride or sophisticated Disney collector.
Is LaCroix pronounced the French way, La-Kwah, or something else? It’s an often debated subject among friends and family. Though the name of the sparkling beverage is French (it translates to “The Cross”), according to the LaCroix FAQs, the company says it’s pronounced “La-Croy. It rhymes with ‘enjoy.'” In case you forget, there’s a catchy rap song about your beloved drink.
Take a look at the history of the sparkling water, and it’s named after the original area (in Wisconsin) where it was bottled. “La” comes from the city of La Crosse, and “Croix” refers to the St. Croix River that flows between Wisconsin and Minnesota. It looks like Midwesterners might have something to do with the way we pronounce this ultrapopular beverage. Let’s toast to this fun fact with a LaCroix cocktail.
Beans and quinoa doesn’t sound like the most exciting lunch, but when done right and sprinkled with a few simple yet flavorful toppings, it’s a combination that’s absolutely craveable. Like many great recipes, this one was created out of necessity: namely, an empty fridge (well, as empty as any food writer’s fridge ever is) and a deep-seated desire to avoid leaving the house on a lazy Sunday.
A bit of fridge and pantry scrounging produced a knob of sharp cheddar cheese, a pound of dried beans, a couple cloves of garlic, some quinoa, and half a bottle of vinegary hot sauce from my favorite Puerto Rican restaurant. (Seriously, if you find yourself in the Bay Area, go, and take home a bottle of their pique as a souvenir.) An odd-sounding roster of ingredients, to be sure, but just trust me: here, it works. The beans, garlic, and bay leaves went into the slow cooker along with salt and water, the quinoa was tossed into a pot, and the cheese got shredded.
Layered together with plenty of hot sauce, it’s kind of Tex-Mex in flavor, but mostly just really good. And excitingly, it reheats wonderfully and can be packed into a mason jar for toting to work. For all of these reasons, I’ve been making it nearly weekly since my discovery. It’s since evolved to include sliced scallions and cilantro, though in all honesty it doesn’t need it – they merely enhance everything else.
Heirloom beans like Rancho Gordo’s Christmas lima beans are absolutely worth the (relative) splurge here: their texture and flavor are superlative. If you’re particularly sensitive to heat, reduce the hot sauce to 1/2 tablespoon per mason jar – as is, the recipe is mildly spicy.
- For the beans:
- 1 pound Christmas lima beans or other meaty, earthy bean
- 2 bay leaves
- 1 large garlic clove, peeled
- 4 teaspoons kosher salt, divided
- For each mason jar:
- 1 cup cooked quinoa
- 2/3 cup cooked beans, plus a few spoonfuls of the liquor
- 1 tablespoon runny, vinegary hot sauce, such as Crystal
- 1/2 a scallion, thinly sliced
- 1/4 cup (unpacked) shredded sharp white cheddar, such as Cabot
- 1-2 tablespoons cilantro, optional
- Cook the beans: Rinse the beans. Discard any shriveled ones.
- Add the beans, bay leaves, garlic, 2 teaspoons salt, and enough water to cover the beans by about 2 inches to a slow cooker. Cook on low for 6 to 8 hours. When the beans are soft, but still a little more firm than you’d like, add the remaining 2 teaspoons salt, and continue cooking until done.
- Cool the beans, and transfer to a resealable container with their liquor (the flavorful liquid they’re cooked in) or divvy them up into mason jar lunches.
- Assemble the mason jars: For every 1/2-liter– or pint-size mason jar (they have similar volumes), layer the quinoa, beans, hot sauce, scallions, and cheddar. Pack the cilantro in a resealable plastic bag or wrap it in a piece of parchment, and tuck it into the top of the mason jar.
- When ready to eat, transfer the contents of the mason jar (except the cilantro) to a microwave-safe bowl; heat until hot (about 1 to 1 1/2 minutes). Roughly chop the cilantro, and sprinkle on top. Stir everything together before eating.
- Main Dishes, Beans
- 8-10 servings of beans
Look, I’m all for making traditional homemade-dough cinnamon rolls, but sometimes you just want the piping hot buns, dripping with butter and brown sugar, ASAP. When you’re experiencing an uncontrollable jonesing for a homemade batch, but don’t want to go through the whole trouble of making the dough, you’ll want this easy cinnamon roll recipe that gets the job done in 30 minutes.
The secret’s in the refrigerated crescent roll dough, which is the perfect cocoon for your cinnamon-brown sugar filling.
That – and drizzling lots of melted butter to ensure the filling will stay in place as you tightly roll the dough into a swirled log. Are you dizzy with desire yet?
Once you’ve cut the eight slices, the buns will fit snugly in the pan.
The cinnamon rolls will emerge from the oven sizzling and cracking, and that’s when you should immediately cover them in a tangy vanilla, lemon, and cream cheese glaze.
I’ll bet these cinnamon rolls will be eaten so quickly, the glaze won’t even have a chance to ooze onto the napkin.
- Cinnamon Rolls
- 2 tablespoons salted butter, melted
- 1/2 packed cup plus 2 tablespoons light brown sugar
- 1 teaspoon cinnamon
- 1 package crescent roll dough
- 2 tablespoons salted butter, at room temperature
- 2 tablespoons cream cheese, at room temperature
- 1/2 lemon, juiced
- 1/2 teaspoon vanilla
- 1/2 cup powdered sugar, sifted
- To make cinnamon rolls: Preheat the oven to 350°F. Use a pastry brush to lightly coat the insides of a small (7-1/2-inch-by-5-1/2-inch) casserole dish with some of the melted butter, about one teaspoon. Set the butter aside. In a separate bowl, combine the brown sugar and cinnamon. Set aside.
- To assemble: Pop the crescent roll dough canister and carefully unravel dough into a long rectangular shape, careful not to tear the perforated markings. Use a pastry brush to lightly coat the dough with some of the melted butter, about one teaspoon or more, leaving a 1/4-inch border free of any butter. Then sprinkle the top of dough with the cinnamon sugar mixture, leaving the 1/4-inch borders free of sugar. Spread sugar evenly around the dough using a plastic bowl scraper, and then press it into the dough using a fork or your fingers. Drizzle the remaining melted butter on top of the sugar mixture until partially saturated.
- Roll the dough into a tight log. Slice it into eight even pieces (about 1/2 inch thick). Using a bench scraper or a spatula (so the cinnamon sugar does not pour out), transfer the dough pieces into a prepared baking dish and place them cut side up. Bake for 20 to 25 minutes, or until dough begins to turn golden brown on top.
- To glaze: While rolls are baking, combine butter and cream cheese together in a mixer, then whip in lemon juice and vanilla. Add powdered sugar and mix until fully incorporated. Using a spatula, spread the glaze evenly over cinnamon rolls. Place any leftover glaze in a bowl to serve on the side.
- Breads, Breakfast/Brunch
- 8 cinnamon rolls
I’ve never met a cuisine I didn’t like, and ethnic dives are among my most regular haunts. But I’ve never made many of the sought-after dishes at the top of my list: North India’s saag paneer, Korea’s bibimbap, and Cuban tostones con mojo. I decided it was time to tread through previously uncharted kitchen territory, starting with a wildly underappreciated dish: chicken adobo.
The term adobo can mean many things, but in the Philippines, a Southeast Asian country that’s heavily influenced by Spanish and Chinese cultures, it refers to the process of stewing chicken or pork in a vinegar- and soy-based sauce. I can’t get enough of the succulent result, which has an intoxicating sweet-and-sour aroma, and the sauce, which is phenomenal with rice.
To save some time, ask your butcher to break down a whole chicken into 10 parts (breasts, wings, thighs, and legs, cutting the breast pieces in half).
- 1/2 tablespoon neutral oil
- 1 (3 1/2 pound) whole chicken, cut into 10 parts
- 1/2 cup soy sauce
- 1 cup apple cider vinegar
- 12 cloves peeled garlic
- 1 tablespoon black peppercorns
- 4 dried bay leaves
- 1 scallion, thinly sliced, optional
- Steamed jasmine rice, optional, for serving
- Add the oil to a large straight-sided skillet or dutch oven; heat over medium-high heat until shimmering. Pat the chicken dry with a paper towel before browning it in the skillet, skin-side-down first. (Work in batches if your skillet isn’t large enough to accommodate all of the chicken at once.) Transfer the browned chicken to a plate.
- Add the soy sauce and cider vinegar to the skillet, using a wooden spoon to scrape up any brown bits. Add the chicken to the braising liquid, skin-side-down first, then add the garlic, peppercorns, and bay leaves. Bring the mixture to a boil, then reduce to medium-low. Cover the skillet and simmer until the chicken is thoroughly cooked (the meat will be firm, the juices will run clear, and a thermometer inserted will read 165°F), about 20 minutes. Flip the chicken halfway through for even cooking.
- Transfer the cooked chicken to a clean plate. Continue to cook the sauce until it’s reduced to about 1 cup, about 10 minutes.
- Strain the sauce, reserving the garlic cloves, then add the chicken back to the sauce and toss to coat completely. Transfer to a serving platter and garnish with the garlic cloves and scallion. Serve with steamed jasmine rice.
- Poultry, Main Dishes
- Other Asian
- Serves 4
- Cook Time
- 1 hour