To die for.
If you love poached eggs, but you've written them off as something to be ordered in restaurants, it's time to reconsider the possibility of making them on your own at home. To master this basic kitchen technique — an essential for eggs benedict! — all you need are three pantry staples. Watch the two-minute tutorial, then celebrate National Eggs Benedict Day! Read more
Poaching may sound like an advanced technique, but it is actually nothing more than gently simmering food in liquid until it is cooked through. Poaching lends itself best to delicate ingredients that risk falling apart or drying out at high heats. Foods such as fish, chicken, eggs, and fruit poach beautifully; the low heat, kept between 140° to 180° Fahrenheit, preserves flavor, allowing for Read more
My best friend was in town from Los Angeles over the weekend, and one of the first things she did when she saw me was to proudly proclaim that she had set a cooking goal for herself. "I love poached eggs at brunch, so it's time I learned how to make them at home," she said. Instead of going out on Sunday, we stayed home and made poached eggs with blender hollandaise and prosciutto. For some Read more
When we asked you what your culinary resolutions for 2010 were, Filmgirl81 said that she hopes to "cook more fish" because it's way "cheaper to make at home and very healthy." I couldn't agree with her more, and that's why I found this delectable-sounding poached halibut recipe. Thick fillets are simmered in a light liquid of white wine and water. Red bell peppers provide a pop of color and Read more
It's no secret, I love eggs. I've perfected my fried egg and my hard and soft boiled, but I'm still working on my poached egg. I've read all the tips (and there are a lot of them, a bunch of conflicting points of view as well) and can make a pretty decent egg, even if it does look ragged. Last night I thought I'd give poaching another try (so much healthier than fried eggs) and have a poached egg Read more
Kate Middleton, the Duchess of Cambridge, was the lucky lady hanging out with both her husband, Prince William, and his little brother, Prince Harry, today! The trio attended a reception in London's Waterloo Chamber ahead of a lunch for visiting monarchs at Windsor Castle. Kate Middleton wore a dress from Emilia Wickstead, a pale pink coat-style frock that costs nearly $2,000. At the meal, Read more
Last weekend, I heard two different acquaintances confess that they don't like chocolate. Not that they prefer dark, or milk, or white, or have an allergy, or gave it up for Lent — just that they don't like it. I was shocked, but then got to thinking about a few universally popular foods that I'm not such a fan of myself — poached eggs, to name one (I know!). I suppose there isn't such a Read more
If you're not familiar with the Portlandia skit "Put a Bird on It!", it's time to get watching — and I'll say "you're welcome!" in advance. While you may not be branding bird silhouettes onto pieces of toast, I've found my own foodie spin on how to put a bird on it this Spring. In honor of National Egg Month, here are five everyday dishes that are taken to the next level with the addition of Read more
Pineberry: a cross between a strawberry and a pineapple — Zagat The surprising country that eats the most meat per person — HuffPost Food The scoop on silicone egg poaches — Saveur Recipes for a proper Kentucky Derby party — Delish Martha Stewart plays drinking games with Jimmy Fallon — Eater The 40-second egg scramble — Food52 Angelina Jolie asks Jamie Oliver for recipes — Grub Read more
For weeks, I'd been eying these spiky succulent leaves at Berkeley Bowl. I always knew that aloe vera came from this common plant, but never thought I would actually need or want the opportunity to work with it myself. And then there's the whole issue of cooking with it and how to harvest it. It's popular in coconut water these days, but other than that, ingesting it is somewhat uncommon. But Read more
