You may not have one of Benihana's teppanyaki tables — the flat grill top on which their signature dishes are cooked — at home, but that doesn't mean you can't get in on the fun! In this episode of Get the Dish, Benihana chef Oscar Briseno shows us how to master the restaurant's chicken fried rice and demonstrates how a few of the iconic tricks and flourishes are performed. Watch the video to see how the rice is prepared, and then check out our recipe that's inspired by Benihana's chicken fried rice.
Hot days may zap your appetite and enthusiasm to toil in the kitchen over a hot stove, but that doesn't mean that you need to resort to a bowl of cereal for dinner. Served thoroughly chilled, light, bright gazpacho is a classic Spanish solution to the dog days of Summer, and for good reason. This recipe takes a subtle twist on the tradition by adding Thai basil, ginger, and rice wine vinegar for a Southeast Asian spin on this much-beloved style of soup. Try it now while tomatoes shine; it, and any other tomato-based gazpacho, isn't worth eating in the off-season. Get the refreshing recipe.
Few desserts can't be improved with a dollop of billowy whipped cream — heck, for a simple no-cook dessert, serve a cloud of whipped cream with peak-season Summer berries. Our preferred method for beating air into cream involves a stand or hand mixer, as it lets the machine do the heavy lifting, but you can still make whipped cream even if an electrical aid isn't on hand.
Before you try one of these low-tech routes to whipped cream, keep these tips in mind:
- Chill everything: Cold cream transforms to fluffy peaks faster, so make sure to thoroughly chill the cream and any instruments involved, including the container it'll be whipped in and the tool you'll use to incorporate air.
- Sweeten the cream at the end: Wait to add flavorings until the cream has been whipped to the desired thickness. Sweeten it to taste with sugar, honey, maple syrup, or your sweetener of choice (or leave it unsweetened). This is also the time to gently fold in other flavors like vanilla extract, cardamom, rose water, or orange blossom water.
If you were to stop and go through the quarters, dimes, nickels, and pennies weighing down your purse or cluttering up your car cup holder, how much do you think you'd collect? $10? $25? Well, according to the experts at Coinstar, the average amount cashed in for eCertificates and/or gift cards at their coin kiosks is a whopping $56 — twice as much as people think they have. Talk about a nice, unexpected chunk of change as we head into the holiday season (especially since so many of us go over budget on holiday shopping!).
Our advice to you: make every coin count! Take a few minutes to grab all the spare change "jingle-belling" in your purses, pockets, car, and desk drawers, then hit your local Coinstar kiosk, where you can turn the contents of your coin jar into cash or no-fee eCertificates from popular brands, including Amazon, iTunes, Gap, and Starbucks. Click here to find the Coinstar kiosk closest to you.
Now that you know there might be more change lying around than you think, what would you do with those extra pennies this holiday?
When it comes to ripe Summer produce, I prefer to do as little as possible in the kitchen: the flavor and texture of the ingredients are already exceptional, so why would you want to cook them to a mushy pulp or overseason them with spices? This black bean salad has plenty of crunch and texture with a slight sweetness from the orange juice. Serve it as a salad, top it over greens, or scoop it onto chips like a salsa. Anything goes!
- Now on sale in Brooklyn: a cheeseburger with a ramen noodle bun — Grub Street
- How McDonald's develops new food items for market — Eater
- A competitive eating contest that's especially hard to stomach — Delish
- Turn a watermelon into a beverage dispenser — Yahoo! Shine
- Yes, you can bake (gorgeous) challah on a grill — Food52
- Why are you cooking fish any other way? — HuffPost Taste
- Kitchen hacks: turn a mason jar into a cake stand — America's Test Kitchen Feed
Gearing up for your first home-cooked meal with a fabulous new guy? We got together with Barry Taylor of Sorted Food to show how to make a stellar dinner for you and your sweetheart. Keep reading for a low-fuss, high-reward meal that's bound to impress, as well as to see how Barry and Brandi's date went.
Nothing says Summer like a pool party — and we have just the menu you need to make a splash. Loaded with cool twists on classic recipes, this menu will leave even the serious swimmer satisfied. Start with fruit-filled appetizers like mango salsa, and end on a smoky, sweet note with s'mores popsicles. With no grill or serious prep necessary, these dishes are meant to be easy, so you can spend as much time in the sun as possible.
Spiked Strawberry Slurpee
Consider this drink an adult slurpee. More formally know as a Redhead in Bed, this fruity concoction is light, refreshing, and easy to drink. Because the vodka isn't overpowering, it's the perfect cocktail to enjoy on a hot day. Top the cocktail with chilled Riesling, and you won't be disappointed.
Watermelon Mango Salsa
Although tomato salsa is a classic, give your pool party a tropical twist with watermelon mango salsa, a slightly sweet take that's refreshing enough for a pool party. Although it's great with chips, you could serve it to your guests as a taco topping or even as a light side salad.
Watermelon Caprese Salad
Take the watermelon from the mango salsa into this unique twist on a Caprese salad. Between the watermelon, tomatoes, and mozzarella, this ultrasimple recipe is both sweet and creamy. Add a drizzle of oil and vinegar to tie together the cooling dish.
Some parts of the country continue to experience unwavering bouts of heat. Stay cool during the dog days of Summer with a few ideas, from starters and sides to salads and sweets, that don't require the use of your oven or your stove.
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— Additional reporting by Nicole Perry and Anna Monette Roberts