I've always praised butternut squash for its mild sweetness and versatility — but I was surprised when so many of you said you'd never prepared one before or find it hard to work with. Since it'd be a bummer to miss out on this Fall vegetable at home (unless you're willing to pony up $400 for an automated butternut squash peeler!), I thought I'd help you out with instructions on how to prep it yourself. Here's a step-by-step lesson.
Leave it to barbecue expert and grill girl Elizabeth Karmel to know how to tailgate the right way. The Hill Country chef revealed her secrets — worth implementing immediately! — for tailgating at the stadium.
Serve Craveable Food
"Think about the most craveable food that you and your guests want to eat, because watching a game and munching on good food is kind of an indulgence. Nobody wants to go on a diet when they're watching a football game," Elizabeth tells us. We couldn't think of anything more craveable and indulgent than nacho cheese dip.
Keep It Simple
"A tailgate is not the time to try a complicated recipe. This is the time that people want familiar food," says chef Karmel. What screams tailgate more than cream-cheese-stuffed, bacon-wrapped jalapeño poppers? The poppers can be prepped the day before, so all that's needed is for them to be grilled at the stadium.
Cook Less, Eat More
Football games are long, so Karmel encourages you to think about the temperature of the foods. "My rule is that either everything is served cool or room temperature or you only have one item that's hot, so you don't have to stress the small stuff." Guacamole, for instance, is always good cold or at room temp.
Try Beer-Braised Sausage
Rather than grilling hot dogs or hamburgers, try chef Karmel's beer-braised sausage. She explains, "If I'm at the stadium, I'm going to grill one thing. My favorite thing to grill when I don't have a whole lot of time or grilling equipment is to do a beer-braised sausage. After you grill the sausages, put them in beer and simmer them so they braise and plump up."
Cheeses of France visited us to promote its Everyday Perfect campaign, an effort to empower Americans to use French cheeses in everyday recipes. As we made our way around the cutting board of foreign treats, we finally landed upon a blue cheese called Saint Agur.
To our complete amazement, we learned that the French often slather a baguette with cultured butter, then top it with creamy blue cheese. It sweetens and mellows out the funkiness. Though butter and cheese sound like an odd enough pairing, we skeptically followed the suit of our French-born cheese representative.
Sure enough, our eyes lit up to discover a brilliant new way of eating blue cheese. The butter softens the stinky blue cheese's edge and even sweetens the flavor. We are forever converts, and we think you will be too.
One of the highlights of Halloween is the chance to carve pumpkins, and while the faces carved each year may change, what remains constant is the tasty snack enjoyed during and after the ritual: roasted pumpkin seeds! Serving up pepitas, as they're called in Spanish, is an incredibly easy process. All you need are the pumpkin seeds, an oven, and a cookie sheet. Keep reading to see how you do it.
Before you unceremoniously plop tonight's dinner onto a plate, consider that with a few easy steps, your meal can be elevated into a restaurant-quality presentation. Our new series, The Art of Plating, offers pro plating tips for assembling a colorful salad, meat and potato entrée, and chocolate dessert, all of which can creatively be applied to anything you're whipping up tonight. Afterward, share your handiwork with us on Instagram by using the hashtag #SavorySight.
While plastic can be recycled, it's not biodegradable, and many recycling programs don't accept plastic bags. That's why we're sharing some of our favorite plastic-free ways to store seasonal produce, from apples to zucchini.
Want to reference it next time you've stocked up on the season's bounty? Download it, print it out, and post it on your refrigerator so you'll never have to look it up again.
For many years I avoided buying whole pomegranates for fear of juice splatter reminiscent of a crime scene, instead turning to overpriced, often bland and mushy prepackaged seeds. Since then I've rectified my ways, and realized that a few simple steps are all that separate me from the delicate juicy arils within, hold the mess. Keep reading to learn the tricks to this task.
You don't have to worry about a shortage of pumpkin puree, but you will likely encounter the dilemma of what to do with a half-used container of solid pack pumpkin. Sure, you could make the traditional pumpkin pie, but why not think outside the
box can? Here are 10 wonderful ways to use pumpkin.
The path from a humble head of cauliflower to a restaurant-worthy cauliflower steak is simpler than you'd imagine. But before you get your pan all in a sizzle, ready to transform the cruciferous veggie from crisp and creamy white to tender with a mahogany-brown tinge, let's master some knife work.
For the best results, choose a head of cauliflower with a tight crown — look for florets that are clustered tightly together. Loosely spaced florets are less likely to slice up into intact steaks.
The next time you're in charge of the cake, ditch the candles or icing tips and embellish it yourself using either flowers, citrus, or candy. In this episode of Picture Perfect Food, we're showing you three easy ways to take the celebratory dessert from canvas to masterpiece — and they're all so easy that you'll be left wondering, "Why didn't I ever think of that before?" The end result is such elegant simplicity that no one will guess your cake came from the market just around the corner.