Cooking

Cooking

The "best" meatballs do not exist, at least according to Elvira, who is not technically a nonna. Though she did fit a particular American idea of the "nonna" with her stern rebukes about the tiny departures I took from her meatball recipe. She had hurried over to her daughter's friend's home on a Thursday night with short notice when she learned that a journalist would be in Rome trying to find the absolute best way to make Roman-style meatballs.

The best Brussels sprouts have deeply caramelized and crispy outsides, while having a meltingly tender interior. That requires sustained levels of high heat that can cook the inside faster than the outside will burn, and there is no better way to strike that balance than deep frying them.

Coriander and cumin aren't direct substitutes. Cumin is more pungent and earthy, so if used in place of coriander, I recommend using about half the amount and adding a touch of citrus zest or fennel seed to restore brightness.

The benefit of soaking and cooking (or, better still, pressure cooking) your own beans are many: less packaging; money saved (a 500g bag of dried beans costing 2.50 will yield 1.5kg cooked beans, while some 400g tins can cost more or less the same); the suspiciously coloured but flavourful and starchy bean cooking water; and some personal satisfaction that you actually remembered to soak the beans in the first place.

All of the grease, oil, baked-on food residues, and other debris can also be a fire hazard. When you use your oven, this debris could be releasing dangerous, and even toxic, smoke and fumes into your home. Dirty ovens even reduce the overall lifespan of your appliance, and can lower its efficiency and damage heating components.

Most knife recommendations come with a quiet asterisk. A brand deal, a commission link, a product sent to a chef's PO box before the review goes live. What gets left out of that conversation is what the same chef keeps in the drawer at home - the blade they reach for on a Sunday morning when nobody is filming.

Coming from Australia, where Michelin does not operate, this was my first exposure to a Michelin-starred restaurant as a guest. It was everything I imagined it would be. The precision. The discipline. The elegance of service. The execution on the plate. The entire experience felt intentional and deeply respectful of the craft.

In most cases, the air fryer uses less electricity than a toaster oven. Air fryers are typically rated between 1,200 and 1,800 watts, while toaster ovens can range from 1,200 up to 2,400 watts depending on size and features.

'Deviled cookies' consist of cookie shells baked in egg-shaped baking molds, then piped full of fillings like vanilla buttercream or chocolate frosting. They can then be customized with toppings from sprinkles to candies and chocolate chips, allowing you to blend many flavors into each little bite. With a delectable mix of crispy, chewy, and creamy textures, your guests will never forget this finger food mashup.

This slow cooker orange chicken recipe takes a traditional take-out dish and makes it fresher, lighter, and easier than anything you can get by navigating DoorDash. Thanks to the slow cooker, the typical artery-clogging American Chinese food becomes a dish you'd be proud to serve to company, or eat all by yourself. According to Ksenia Prints of Thermocookery, the slow cooker is likely one of the kitchen's most underrated tools.

For many beef lovers and chefs, marbling is one of the most important aspects of steak quality. Unlike the thick fat cap found on the outside of a piece of steak, marbling refers to the streaks of intramuscular fat dispersed within the lean muscle of beef. This is integral to an elevated steak-eating experience. As the steak cooks, the fat melts, basting the meat from the inside, leaving you with a flavorful and tender piece of meat.

Greek salads are incredibly underrated, whether you're making them at home for yourself or ordering one from your favorite local Greek spot alongside your favorite Greek dishes. A Greek-style salad is usually packed with fresh ingredients - think lettuce, red onion, Kalamata olives, cucumbers, a basic vinaigrette - and topped with the one ingredient that makes Greek salad, well, Greek salad: feta cheese. It's fatty, milky, salty, and flavorful, elevating the entire mouthfeel and giving you reason to order yours with extra on top.

There are loads of delightful omelet recipes out there that serve as the base to a tasty and filling meal. It doesn't matter if you've made the egg dish once or dozens of times; you're likely seeking ways to make it better and more flavorful, so your taste buds (and family) never feel bored. Whether you want an omelet loaded with sliced tomatoes and mozzarella, sun-dried tomatoes and chicken, or lots of veggies

born in Traverse City Mich now in Chattanooga, TN Today is a rainy, cloudy day, and 30 degrees cooler than it has been. Just the kind of day ya want a nice hot mug of soup. I came up with this yummy tomato soup. I served this with cheese crackers. 2 quarts fresh tomatoes, chopped 1/2 tablespoon seasoned salt 1/2 teaspoon garlic salt 2 bay leaves fresh ground pepper, to taste

Not gonna lie, wasn't my favorite grocery store. A little too expensive, a little out of the way. I didn't shop there enough to say I wasn't part of the problem.

This frosty, pale yellow puree holds a secret: a super citrusy, sweet tart flavor owed to a load of lemon zest and juice. When I'm in the mood for a sunny, citrusy drink, this is what I crave! Whiz it up with frozen fruit and milk in a blender, and it's one of the tastiest, most satisfying smoothies around. You can even call it a "lemon pie smoothie" to make it even more fun!

But the cheesy mix of chicken and broccoli known as Chicken Divan? Man, I could eat that once a week and never complain. Broccoli is slightly bitter when raw and mushy (and slightly stinky) when overcooked, so it can be a hard sell on its own. But add some roasted chicken and top it with a creamy cheese sauce and the result is a rich and cozy casserole that even the pickiest child will happily eat.

There's something about those heads of butter lettuce at the store or spring farmer's market: the bright green always looks so enticing! I'm one of those people who can't resist buying them, even if I don't have a plan yet. So here's a simple recipe I created to make it taste amazing: my butter lettuce salad!

Other than wanting to preserve a vintage piece for nostalgic or aesthetic reasons, some vintage cookware sets can be worth a fortune these days. But even if you don't have a full set or plan to cash in on your cookware later, part of the charm of vintage kitchen items is their lasting durability combined with their often whimsical and colorful designs or features.