You don't have to be a kitchen snob to want appliances and tools that bona fide chefs would be happy to use. In fact, the trend is toward commercial quality and style in housewares and appliances. While the merits of varying brands are debated in Web forums like Cooks Illustrated, no one disputes that having the right gear eases preparation and makes precise, satisfactory results more likely.
Cornbread Andouille Stuffing, anyone? Here's some more fantastic dishes you can make a day or two ahead, and simply reheat on Thanksgiving. Cornbread Andouille Stuffing (From Cooks Illustrated)
A recent issue of GQ magazine included a small story on "The Five Kitchen Tools Youll Need Constantly," the very thought of which makes me cringe. Only five? You cant be serious. Nonetheless, here are the picks: 1. Fish spatula - Nimble and flexible, as useful for flipping pancakes as it is for a piece of cod. 2. Metal tongs - Turn steaks, toss pasta and salads, even reach into the oven with them. 3. Microplane grater - Good not only for grating hard cheeses, but also zesting fruits, mincing ginger and garlic, and so much more. 4. Metal whisk - Buy a medium-sized wire one, then use it for vinaigrettes, whipping cream and sauces of all sorts. 5. Santoku knife - Knife-maker Wustofs best seller in company history, its good for virtually every task in the kitchen. Although my lovely wife (a...
Good Paring Knife If you're in the market for a good paring knife, Cook's Illustrated compared 10 to determine which functioned best for most home cooks. The test kitchen selected the Victorinox Fibrox Paring Knife 3 1/4-inch, model 40600 ($4.95) as its favorite and best buy, noting that the sharp, precise blade is a real bargain. Their only gripe was that it's very light and feels a bit flimsy. Purchase online at www.cooking.com or call 800-663-8810. Two other knives - the Wusthof Classic with PEtec 3 1/2 inch ($39.95) and Henckels Four Star Paring Knife 3-inch ($24.99) also were highly recommended. A list of the other knives tested can be found in the February issue of the magazine.
The experts at "Cooks Illustrated" created a shortcut to stuffed peppers, and I found ways to trim that recipe's fat and calories, making this home-cooked meal healthier. My changes to this recipe cut the calories by 40 percent and slashed the fat by 79 percent. You can have one of my stuffed peppers for 343 calories and 7.6 fat grams. KATHY'S STUFFED PEPPERS
Everyone loves a good food fight. And there's a sizzler going on right now between the culinary pros at Cook's Illustrated magazine and the website Food52.com, an online community for home cooks. At issue: what produces the better recipe - rigorous professional test kitchen protocols or the online consensus of multiple cooks.
Romance requires special food. Just a little something out of the norm. Steak fits the occasion just fine. For this romantic meal for two, pick up a quick-cooking rib-eye or strip steak for each of you, then make it special with a topping of tapenade, a Provencal olive mixture. This dish borrows the topping from The Best 30-Minute Recipes, by the editors of Cooks Illustrated magazine. Dessert, of course, is essential to a romantic meal, so make some time the day before to poach pears in wine and sugar and chill them. The next day, warm up caramel sauce (or chocolate, if you must) to pour over the pears. A touch of whipped cream gussies it up perfectly. Menu * Pan-seared steaks with tapenade topping * Cherry tomato and arugula salad * Herb-butter toasts * Poached pears with caramel Tip T...
C" is for captivating. "C" is for confectionery, caramel, creamy centers, cordials.. and chocolate, as in A Chocolate Affair
... chocolate? Try these tested recipes from Cooks Illustrated. These sandy French butter cookies get...
This month's column is not about cooking so much as about recipes themselves. Last month's column was made entirely from recipes found online. I decided what I wanted to make, jumped on the computer and quickly found a dozen recipes to choose from. Several years ago I would have pored over a stack of cookbooks, or found something inspiring in the pages of a cooking magazine, dog-eared the page and taken it with me to the store to buy the ingredients. Now those magazines are piling up in the basement, in a crate that I pass with a twinge of disappointment at unrealized potential. Twenty-five years ago I would have been a young girl and wouldn't have even turned to magazines, but waited while my mother pulled out a thin and yellowed slip of paper from her recipe box her grandmother's cho...
... inside the cover and along the pages mean cooks past have used and loved the recipes. The one cook... had Cooking Light, Gourmet, Cooks Illustrated, Real Simple and Martha Stewart. Every month a ple...
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