You need not cook meatballs in a skillet. Instead, try roasting them (omit the butter or oil) in a 375°F oven, shaking occasionally, unti...
Fast, easy, and almost infinitely variable (there isnt a single quick-bread batter that cannot be baked as muffins, or vice versa) muffins have somehow become the domain of doughnut shops.
You can knead this dough with a mixer (use the dough hook), or by hand, but I like the food processor best. The pizzas can be grilled or ...
These Broiled Eggplant Slices are so easy to make, and they're great for any vegetarian meal. Put them in the oven and you'll have dinner in no time. This is the simplest way to prepare eggplant, and it makes a delicious side dish.
One of my all-time favorites, this features the rich flavor of salmon cut by sharp greens sparked with ginger. Steam the greens in advanc...
Like almost everyone else, I have cut back on my use of butter in recent years. But this classic dressing, which is based on a wonderful ...
Boil chestnuts only if you are going to use them in another recipe afterward. For eating chestnuts out of hand, roast them in the oven or...
Brisket becomes reasonably tender as long as it is cooked for a long time, with plenty of moisture. My favorite seasonings for it are very, very basic the taste of the meat itself, some spices, and onions simmered in butter a little bit of tomato is also nice. I serve brisket made this way, over broad noodles. But brisket is also great seasoned with bolder spices, or with sweet fruits and vegetables see the variations. Two technical points You can skip the initial browning if youre pressed for time or dont want to bother the difference, in the end, will be minimal. And although its tempting to tear brisket along the grain, its better to slice it against the grain use a very sharp carving knife and you can get beautiful, thin slices.
Broil these, grill them, or pan-grill them. Any way you cook them, the outside will become crisp, the mozzarella will melt, and the insid...
Because it is so porous, winter squash absorbs water readily; thus it’s better to cook it above water rather than in it.
