Sure, your Easter eggs might be colored bright pink or have flower stickers on them, but that doesn't mean you have to throw them out. Whip up delicious dishes with these ideas on how to prepare them — grated, stuffed, you name it. Click on and get cracking.
We've got a partnership with the recipe, equipment, and product-testing gurus at America's Test Kitchen. They'll be sharing some of their time-tested recipes and technical expertise with us weekly. Today's topic: selecting, preparing, and cooking salmon (plus a reliable chili-glazed salmon recipe).
Grilled, poached, roasted, or pan-seared—salmon always has a place on the table. Curious about the difference between wild versus farm-raised fish? Unsure how to remove all the pinbones from the flesh? Read on for the lowdown on salmon and for our recipe for chili-glazed salmon with bok choy.
Recently a friend gave me two dozen eggs from her homegrown chickens. Since farm fresh eggs are one of life's little pleasures, I didn't want to waste any part of these eggs. I also wanted to do more with the eggs than eat them fried.
I wound up preparing a pavlova, a dessert that requires egg whites to create a fluffy and marshmallowy meringue. However, I couldn't throw away the precious yolks, so I came up with five ways to use them. Find out what they are after the break.
If you think a fruit salad just involves chopping up a bunch of fruit into a bowl, think again! Make a stunning fruit salad by prepping and seasoning the fruit as shown in the video. Following these tips will illustrate the difference between a decent and absolutely delectable fruit salad.
Unless they're very young (in which case they can be eaten whole), fava beans must be peeled twice: the outer shell and outer skin of each bean must be removed to enjoy the tender, buttery fava beans. It's a little bit of a fussy technique; however, blanching and shocking the beans in their shell makes it easier to shuck them. Fava beans are in season from April to July, so take a look at these step-by-step photos for easy prep all Spring and Summer long.
Take your love of cooking eggs to the next level by trying your hand at a classic French omelet. If you've never had one before, the difference between a French version and its American counterpart is simple: the French version is rolled, and thanks to a light hand and a shorter cooking time, it also has an oozy custard interior.
The basic recipe — which is little more than eggs cooked in butter with salt, pepper, and a garnish of chives — is so elemental that perfect execution is key. Learn how to make these fluffy, silky eggs when you watch our video, then print out the recipe and give it a try on your own.
When looking to round out a meal come brunch, lunch, or dinnertime, I stick to a simple motto: put an egg on it (not to be confused with "put a bird on it" . . . ). While fried and scrambled are nice, I hold a special place in my heart for the oozing yolks of a perfectly poached egg, but until now I hadn't thought of them as portable. It turns out, with an ingenious kitchen hack, these luscious eggs can become a protein-packed part of the brown-bag lunch rotation. Keep reading to find out the simple secret.
Is there anything more recognizable across the globe than a single chicken egg? The ovoid protein is a fixture during every occasion, from breakfast fry-ups to dessert soufflés — and, with a repertoire that includes Spanish tortillas and Ethiopian doro wat, it dots every corner of the world's culinary landscape.
You may be a regular when it comes to enjoying eggs, but what do you really know about them? In honor of May being National Egg Month, I'm going to list out a number of facts, and I want you to either confirm them or dispel them. Can you crack these questions? Take the quiz to find out.Take the Quiz
If you've never had the aperitif known as Lillet Rouge, you'll want to know that it's fruity, complex, and satisfying in its own right. But it shines even brighter when paired with sweet and spicy ginger beer. Add a wedge of grapefruit, and you've got an unbeatable combination of ease and excellence.
Bold name aside, this aperitif is light and refreshing. At 18 percent alcohol, Lillet Rouge is a natural fit for day drinking, as it'll offer a subtle buzz without knocking you off your feet.
Do you have a whole plateful of salad woes? If you find that your homemade salads just aren't as good as those in restaurants, perhaps the problem rests in the prep of the salad, the choice of ingredients, or the dressing itself. Integrate these 10 tricks into your salad-making routine, and we promise, you'll toss better homemade salads in no time.