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.
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.
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.
Eye-catching and almost sculptural, bundt cakes are a beauty to behold when unmolded from their pans unscathed. Unfortunately, if the correct precautions aren't taken, what makes these cakes so visually appealing — their intricate ridges and valleys — can be a downfall. Thankfully, with a little know-how, this problem becomes a nuisance of the past.
- While we understand the appeal of a vintage bundt pan, generally these are best relegated as kitchen decor, as most are thin, don't promote heat evenly, and are less likely to unmold cleanly. Use these at your own risk, and take extra care with pan prep. Our favorite pan is sturdy and has a light-colored (for less-intense browning) nonstick coating for added insurance, though other options will work as well.
- Brush the entire interior of the pan (get into those nooks and crannies!) with a thin coat of melted butter. To make sure you didn't miss a spot, examine the pan under a bright light, which will reflect off the butter's sheen and highlight any ungreased areas.
It may seem as though there's not much to a fruit salad other than tossing chopped fruit in a bowl, but a few simple tricks transform a flat fruit salad into something enticing to the eye and pleasing to the palate. From picking fruit with the same level of ripeness to spritzing fruit with lemon juice, these 10 tricks will help you make better fruit salads all year round.
If you follow the cooking instructions scribed across the box or bag of quinoa, then chances are you're doing it wrong. Though nutty, toothsome, and all-around lovely when steamed properly, cooked quinoa can often fall short, resulting in a mushy, mealy, or even unpalatably bitter mess. Avoid these problems with a few easy steps.
- Bring a large pot of generously salted water to a boil.
- Meanwhile, thoroughly rinse the quinoa. Most quinoa sold is "prerinsed" but could use some extra help to ensure that all of the naturally occurring, bitter, soapy-tasting coating present on all unprocessed quinoa is washed away. Add the uncooked quinoa to a fine mesh strainer, and rinse it under cool water until all the kernels are dampened.
- Add the rinsed quinoa to the boiling water and cook for 6-8 minutes, or until the quinoa is just barely al dente. Strain it using a fine-mesh strainer.
- Add an inch of water to the quinoa pot, set the fine-mesh strainer (with the cooked quinoa still in it) inside the pot; make sure the quinoa doesn't touch the water. Cover with a dish towel and the pot's lid, turn the heat up to high, and steam for 3-5 minutes, or until the quinoa is tender and no longer waterlogged.
- Turn the quinoa out into a bowl, fluff it up with a fork, and use as desired in any recipe.
Leeks may look (and taste) lovely, but all it takes is one bite of tragically sandy potato leek soup to realize that there's a surprising amount of gritty soil lurking between their many layers. Over the years we've tried a few methods to deal with this unglamorous task — some more successful than others — and have since then settled on a quick and dirty method that'll help you speed through meal prep. Keep reading for our step-by-step tutorial.
When building salads, it's far too easy to get stuck in a rut. You know what works, buy the same ingredients, and inevitably eat green leaf lettuce with black olives, sliced tomatoes, and shredded carrots everyday. However, with a little creativity and an open mind at the grocery store, you can enjoy a fabulous variety of healthful yet crave-worthy salads on a regular basis. To get inspired, take a walk around the produce section and be inspired by the vegetables and fruits you come across. Try a new lettuce or pick up a veggie you're unfamiliar with. Just remember: from crunchy to creamy to crispy, a good salad has an assortment of textures (and colors). Here are a few ways to shake things up in the salad department.
- Think beyond grilled chicken: Sliced steak, chunks of pork, and flaked fish are excellent additions. Deli meats, like salami, ham, and turkey are easily shreddable, too.
- Don't forget cheese and nuts:To achieve the aforementioned crunchy and creamy textures, toss in goat or feta cheese and almonds or pine nuts. Hard cheeses, like manchego and parmesan, can be shaved onto the salad, or finely grated into the vinaigrette.
- Grains are all important: Protein-rich grains like quinoa, brown rice, and barley add vegan heft to greens.
- Repurpose leftovers: Toss leftover vegetables, grains, and proteins with greens the next day to make a one-of-a-kind salad.