- The ultimate country wedding playlist — Entertainment
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- 10 tanning treatments that bring the beach to your bathroom — Beauty
- Heidi Klum goes wild in a skimpy bikini on the beach — Celebrity
- Spring rompers for every occasion — Fashion
- Get these 5 last-minute tax tips — Smart Living
- Over 20 beers worth cracking open in the afternoon — Food
- The past, present, and future of Steve Jobs films — Tech
- Set the tone with these bouquet-inspired paint palettes — Home
- Video: The best celebrity looks from Coachellas past — Fashion
- A minty fresh baby-shower theme — Moms
- How to get more out of squats — Fitness
- See social snaps of celebrities with their furry friends — Pets
Posts for April 2nd 2013
For the sisig:
2 tablespoons canola, grapeseed, or peanut oil
1 small yellow onion (about 1 cup), minced
3 red, orange, or yellow bell peppers, minced (about 3 1/2 cups)
3 tablespoons (about 6 cloves) garlic, finely chopped
1 tablespoon ginger, minced
3/4 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
1/2 cup 100 percent pure pineapple juice
1/2 cup freshly squeezed lemon juice
1/4 cup red-wine vinegar
1/4 cup low-sodium soy sauce
4 cups roasted or rotisserie chicken (from about 1 chicken), shredded
For the tacos:
10 (6-inch) flour tortillas, for serving
Crema or sour cream, for serving
Chile-garlic sauce, for serving
Cilantro, for serving
- Make the sisig: Heat oil in a large nonstick pan over high heat. When it shimmers, add onion and peppers, and cook, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, paprika, black pepper, and cook until fragrant, another 2 minutes.
- Add the pineapple juice, lemon juice, vinegar, and soy sauce, and cook until liquid reduced by half, about 8 minutes. Stir in the chicken, and cook until heated through and the sauce is mostly reduced but still coats the bottom of the pan and the chicken, about 3 more minutes.
- Serve the tacos: Serve on warmed tortillas, topped, as desired, with crema, chili-garlic sauce, and cilantro.
Makes: About 3 to 4 servings, or 8 to 10 tacos.
- Main Dishes, Poultry
- Other Asian
The introduction of this pizza at the opening of CPK's Beverly Hills restaurant in 1985 ignited the craze that is California-style pizza.
For BBQ chicken:
10 ounces boneless/skinless chicken breasts cut into 3/4-inch cubes
1 tablespoon olive oil
2 tablespoons favorite BBQ sauce (we use a spicy-sweet sauce)
2 balls CPK pizza dough or other premade pizza dough
Cornmeal, semolina, or flour for handling raw pizza dough
1/2 cup BBQ sauce
2 tablespoons shredded smoked Gouda cheese
2 cups shredded mozzarella cheese
1/4 small red onion, sliced in 1/8-inch pieces
2 tablespoons chopped fresh cilantro
- Make the BBQ chicken: In a large frying pan, cook the chicken in olive oil over medium-high heat until just cooked, 5 to 6 minutes. Do not overcook. Set aside in the refrigerator until chilled through. Once chilled, coat the chicken with 2 tablespoons BBQ sauce; set aside in the refrigerator.
- Preheat the oven: Place a pizza stone in the center of the oven and preheat to 500ºF for 1 hour before cooking pizzas.
- Construct the pizzas: For each pizza, use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 tablespoon smoked Gouda cheese over the sauce. Cover with 3/4 cup shredded mozzarella.
- Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.
- Transfer pizza (or pizzas; the 2 pizzas may be prepared simultaneously if you are careful in placing the pizzas at opposite corners of your pizza stone) to the oven; bake until crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes. When pizza is cooked, carefully remove it from the oven; sprinkle 1 tablespoon cilantro over the hot surface. If necessary, repeat with remaining ingredients for a second pizza. Slice and serve.
Makes 2 BBQ chicken pizzas.
- Main Dishes, Pizza
- North American
While the original gimlet, from 1930's The Savoy Cocktail Book, was made with equal parts Rose's lime juice (sweetened, concentrated lime juice) and gin, today's palates prefer a stiffer drink.
Shaken and served straight up, the light green gimlet is still surprisingly sweet and easy to drink, which is why we think it's Mad Men character Betty Draper's go-to cocktail.
The herbaceous gin and syrupy Rose's lime juice combine for a classy cocktail that you'd be happy to drink either noon or night.
Arguably the sharpest (and most dangerous) knife on the block, the serrated knife tears through crusty bread like it's no big thing (and thumbs too, as I unfortunately learned in culinary school). But despite my love-hate relationship with the serrated knife, there's no denying its toothy blade has many functions. Besides the obvious cutting of bread, here are three more ways to utilize the serrated knife.
- To cut through dough: When making cinnamon rolls or other delicate doughy treats, the serrated knife slices through the dough without squishing, pulling, or tearing it.
- To slice watery vegetables and fruits: The watery, fragile interiors of tomatoes and melons can turn into a puddle if not sliced with a serrated knife.
- To layer cake: Most layered cakes are not baked in thin sheets, but rather they are carefully cut in half using a serrated knife, like in these layered petit fours.
In what other kitchen tasks has your serrated knife proved to be useful?
Lately wedding cakes, which used to be a nonnegotiable part of nearly any nuptial celebration, have taken a step away from the spotlight. In their place are unconventional cakes (like those wedding cake made entirely of cheese), cupcake towers, dessert bars, and other ilk. Frankly, we're not quite sure how we feel about that absence of a wedding cake. Where do you stand on the matter?
My Sandra Lee semi-homemade alter ego comes out when I make things like cheese balls. As I squash seasonings into cream cheese, it doesn't look pretty at first. But I know that the result will look as refined as fancy French cheeses, and my peppered cheese ball will be the first snack item to be scraped clean at the party. I mean, who can resist a good cheese ball?
For years, I grew up eating my Aunt Elaine's cheese ball during the holidays, but a cheese ball is appropriate for any sort of gathering. They're seasoned with a ranch dressing packet, and I thought I'd attempt to make a similar cheese ball but with fresh herbs and ingredients.
I opted to stick with the pepper seasoning coating, but beware: this cheese ball is slightly spicy and garlicky (in the best way possible, of course!). This cheese ball is like spreading spicy ranch cream cheese atop crackers. If that's not your thing, coat the cheese ball in dried fruit like cranberries and toasted nuts like pecans or almonds.
Last month we celebrated an unofficial — but hardly insignificant — food holiday: beer month. In its honor (and, OK, partially just for fun) we sipped our way through a legion of frothy brews, buffed up on brewing knowledge, and added a splash (or more) to our favorite dishes. In the process we discovered — and revisited — a variety of brews ranging from bold and boisterous to crisp and refreshing; click through for our top picks, and share yours in the comments.
— Additional reporting by Anna Monette Roberts
- Food & Wine announces its 2013 best new chefs — Food & Wine
- The most iconic restaurants in 15 American cities — Zagat
- Bravo announces Top Chef Masters 5, Top Chef 11, and a new show, Eat, Drink, Love — Eater
- One Tufts student is using food from dumpsters at his new café — Delish
- 9 celebrity wedding menus — HuffPost Taste
- Watch Fabio Viviani make a Chicago favorite, deep dish pizza — Yahoo! Shine
- Behold Alice Waters's garlic hat — Grub Street San Francisco
Conventional wisdom maintains that white wine pairs better with cheese than red. There's certainly some validity to that statement, but with the right kind of red wine and cheese, this can be done to elegant effect, as I recently learned at a seminar taught by experts Laura Werlin and Naomi Smith at the Artisan Cheese Festival.
Much of the issue with pairing red wine with cheese comes down to tannins (the bitter, mouth-drying component present in red wine, tea, coffee, and some fruits like acai), which are notably absent from white wine. When selecting wines, choose a red with integrated tannins — think smooth and velvety, rather than rough and harsh. Wines grown in a cooler climate — think Oregon, Washington State, or Sonoma versus Napa — and particular milder, lighter-bodied wines like Pinot Noir or a restrained Cabernet Sauvignon are a safer bet. Look for a wine with an alcohol content of 14 percent or less when pairing with cheese, as these wines are less likely to overpower their cheesy companions.