Cake pops are a festive touch to just about any occasion, from weddings to birthdays — and that includes, of course, All Hallows' Eve. Learn how to make and decorate a these basic treats on a stick, along with a few of our kitchen techniques for making these treats like the pros. Once you've mastered the technique, discover how to disguise your pops like jack-o'-lanterns for a bite that's truly befitting on Halloween. On Brandi: Jessie Steele Apron.
Deviled eggs are quite possibly America's most beloved appetizer — so why not whip up a few for a devilishly delicious Halloween? Once you've mastered the basic technique that's shown here in the video, get creative, and add black and orange touches like paprika and caviar on top as a garnish. Ready to see how it's done? Watch now!
At last weekend's New York City Wine & Food Festival, The New York Times hosted a TimesTalk with Nathan Myhrvold, author of the groundbreaking Modernist Cuisine and a new book, Modernist Cuisine at Home ($130).
In Myhrvold's original Modernist Cuisine, his high-tech methods involve centrifuges, sous-vide baths, and other seemingly space-age kitchen equipment, but this weekend, the kitchen scientist spent a great deal of time convincing the audience that his new cookbook is indeed intended for at-home cooking, using easily-attainable kitchen tools.
His concept? Using everyday appliances in newfangled ideas, like hyper-decanting wine with an immersion blender. Whether you love the modernist concepts or are a complete skeptic, Myhrvold mentioned 10 modernist techniques that seem counterintuitive but are tried and tested to achieve perfection in the kitchen. "The laws of physics and chemistry are involved in cooking, and so shouldn't we know what they are?" he reminds us.
While it's convenient to purchase salad dressing at every grocery store in America, why not make your own? It's easy to put together a quick vinaigrette that's healthier than a store-bought counterpart because you control the ingredients that go into the dressing. This everyday vinaigrette is a simple mixture of mustard, garlic, lemon juice, and olive oil. Watch the video now to learn how it's made, then print out the recipe and experiment with it at home.
Headed to the New York City Wine & Food Festival or any other major culinary event soon? If so, you'll want to watch our survival guide to braving a weekend's worth of food, wine, and spirits. At the Food & Wine Classic in Aspen, we asked everyone from pastry whiz Jacques Torres to Iron Chef Michael Symon to former Top Chef contestants what their insider tips are for navigating an epicurean event. Learn what their best practices are — plus our secret tip for navigating tasting tables!
Elizabeth Karmel, executive chef of Hill Country restaurant in New York, knows a thing or two about fried chicken. She is an expert in Southern home-style cuisine and a member of the Lean Cuisine Culinary Roundtable, a group of chefs who gather quarterly to inspire new flavors for Lean Cuisine products.
The team recently gathered at the Culinary Institute of America at Greystone to showcase their unique talents with food writers, and Karmel shared ways to achieve crispy, crunchy "fried" chicken, minus the deep-fry. Take a look at her tips for creating a baked "fried" chicken that packs all the flavor and crusty splendor of traditional fried chicken.
If you're a fan of leafy greens like arugula, keep an eye out for purslane. It's reasonably priced, with a creamy consistency and spinach-like flavor, and it's available at farmers markets between April and November. Never heard of the plant? It has roots in Middle Eastern, Asian, Mediterranean, and Mexican cuisine, which is proof that the flavor is versatile enough to use in a myriad of foods.
Purslane's stalks have clusters of rounded, jade-green leaves, making it easily distinguishable from other greens. When selecting purslane (which is also sometimes known as verdolaga), look for bright green and plump leaves. While some farmers may choose to bunch the stalks like basil or fresh spinach, more than likely you'll see a heap of purslane, loosely tangled and stacked high in a basket to bag yourself.
Like other delicate salad greens, purslane tastes best when it's raw. For a few more suggestions of how to cook with it, keep reading.