- The new prints and silhouettes to look for this year
- Golden Globes nominees: see who's won and been up for awards in the past
- The most lovable and laughable moments from the Bachelor premiere
- How to choose the perfect gym shoe
- Jennifer Lawrence takes it easy as she preps for the PCAs
- Toxic habits to quit in 2013
- See the Star Trek universe re-imagined as sports teams
- How to make your eyes appear wider
- Silly pets in spots they don't belong
- 20 adorable baby-shower gifts under $20
- The best ways to brew your coffee at home
- CelebStyle: Mom-to-be Jenna Dewan shows off more cool street style
- The best Winter escapes, no time-share necessary
- Video: Is Emma Stone already planning a third movie with Ryan Gosling?
Posts for January 8th 2013
Soy marinade (recipe follows)
6 ounces king salmon fillet, deskinned and deboned
Maitake mushroom tempura (recipe folllows), for serving
2 pieces steamed baby bok choy, for serving
Asian salsa (recipe follows), for serving
- Marinate salmon: Reserve 3 teaspoons of soy marinade; pour the rest over the salmon, coating both sides. Marinate salmon in mixture for at least 8 hours or overnight.
- Cook salmon: Preheat oven to 400ºF. Remove salmon from marinade; set marinade aside. Pat salmon lightly with a paper towel, and place salmon on the cedar wood plank. Transfer wood-planked salmon to oven and bake for 15 minutes (for medium-rare), or until desired doneness.
- Make reduction: Meanwhile, in a medium saucepan, simmer the reserved marinade over medium heat until it has reduced into thickened sauce and coats the back of a spoon.
- To plate: Transfer the salmon to a plate, retaining the cedar plank. Flank the fish with tempura, bok choy, and Asian salsa. Drizzle with soy-ginger reduction.
- Main Dishes, Fish
- Other Asian
Don't overmix the tempura batter, and be sure to mix it just before frying; preparing this ahead of time will result in a heavy batter.
Vegetable oil, for frying
1 cup flour
Pinch of salt
3 cups very cold water
1/4 bunch maitake (hen of the woods) mushrooms, separated into bite-sized pieces
- In a large saucepan, heat about 4 inches of oil on medium heat, or until a frying thermometer reads 325ºF.
- In a medium mixing bowl, combine flour, egg, salt, and cold water; lightly dip maitake mushroom pieces into batter.
- Transfer mushrooms into batter, working in batches and turning occasionally, until mushrooms are golden, about 1-2 minutes.
- Transfer to paper towels to drain. Serve immediately.
Makes 1 serving.
- Side Dishes, Vegetables
1 cup soy sauce
1 cup sake
1 cup mirin
1 tablespoon sugar
- Combine soy sauce, sake, mirin, and sugar.
Makes 3 cups marinade.
- Other Asian
If you can't locate shiso, substitute equal parts mint and basil.
1/4 cup cooked kidney beans
1 tablespoon oba leaf (shiso), chopped
1 tablespoon white corn
1/4 cup cooked quinoa
1/2 small beefsteak tomato, diced
3 teaspoons soy-ginger marinade
Juice of 1/2 lemon
- In a small bowl, combine kidney beans, oba leaf, corn, quinoa, tomato, marinade, and lemon juice. Mix until well-combined.
- Side Dishes
- Other Asian
I know what you're probably thinking: kale chips are so two years ago. And sure, they've been done before (we even have a handful of enticing options in our archives), but I'd argue that their ubiquity is simply a testament to how dang delicious these virtuous snacks can be.
So no, I'm not exactly reinventing the wheel here; rather, consider this a tune-up. These salty, tangy, and dangerously snackable crisps are more akin to a fresh set of tires for the kale chips "wheel." Heavy-handed with both salt and vinegar to mimic the addictive flavor of salt and vinegar chips (minus the fryer), these chips are hands-down my favorite kale snack I've tried to date (and I really like kale).
The next time you plan to make sushi or another Japanese dish for dinner, consider starting the evening off with a traditional bowl of miso soup; while the ingredients may sound obscure, they can all be located at Whole Foods stores, health food markets, or Asian grocers. Or if you don't mind the smell of the sea in the morning, make like the Japanese, and eat miso soup with white rice for breakfast! Keep reading for the recipe.
Have you ever enjoyed a warm, chewy chocolate chip cookie fresh from the oven at Mrs. Fields and wondered how they make the cookies taste so good? We have, too; that's why we went inside Mrs. Fields's kitchen to learn all of the bakery's secrets. Watch the video now to see to see how the iconic cookies are made, then read more to print the recipe and try the cookies at home.
- Use "everything bagel dust" on, well, everything — Tasting Table
- A single bluefin tuna sells for $1.76 million — Grub Street San Francisco
- Are Krispy Kreme and Jamba Juice ripe for acquisition by companies like Wendy's and Starbucks? — Eater
- The singer behind Chili's "Baby Back Ribs" jingle has died — Delish
- Everything you want to know about Hooters but were afraid to ask — Zagat
- Why a cast-iron skillet will de-stress your cooking life — HuffPost Taste
- Jewish food could be taking over Chicago, too — Serious Eats Chicago
While we're always excited about the newest Hershey's candy or next Cheetos flavor, we adore trying handmade, artisanal products from smaller vendors. In our new series Artisanal Pick, we're highlighting small-batch products that we've tried, tested, and devoured.Curious to know what our tasters described as "the next Nutella" and "vanilla icing meets peanut butter"? That'd be Reginald's Cashew Nilla Cashew Butter ($8), which you'll find on our spoons as of late. The small-batch nut-butter company is owned by Andrew Broocker, who wanted to create an all-natural line of peanut butters after transforming his diet and losing about 150 pounds. He grew to love peanut butter but was discontented with the all-natural options available, so he created a line of peanut and cashew butters, all with interesting and unusual flavors.
Reginald's prides itself on the simple, short, and natural list of ingredients. The cashew butter is made from four ingredients only: cashews, peanut oil, vanilla beans, and vanilla extract. Despite having no salt or sugar added, the thick, rich cashew butter still manages to pack in plenty of nutty, vanilla-y flavor, so it practically tastes like dessert anyway.Reginald's nut butters are available for purchase in grocery stores around the Virginia/Maryland area, but the company also sells its products online. Beyond toast and crackers, we imagine smearing this decadent spread on a blueberry bagel or substituting it in for peanut butter to make a batch of cashew butter cookies.