If a recipe calls for multiple cloves of garlic at once (chicken with 40 cloves of garlic?), put the cloves in a small resealable bag and hit the bag lightly with a jar or onto a hard surface. The peels will loosen right up. You can also microwave the cloves (not in a bag) for […]
Tips
Frozen Food Cubes Make Life Easier
You can freeze all kinds of things for use in drinks and sauces. I freeze a tray of grapes to spruce up the look and fun of summer cocktails. And I always make a double batch of pesto, freezing half of it in ice cube trays. I pop a square or two into soups, onto […]
Quick Pasta on the Sly
When I’m in Asian markets I buy lots of packaged wonton wrappers and boil them like pasta. They’re ready lightning-fast, and with your favorite sauce, delicious. — From Christopher Prosperi, Senior Contributor
Reheating Leftover Rice
Fill a saucepan with a half-inch of water. Place a steamer basket lined with a damp coffee filter in the pan. Add chilled rice to the lined basket. Cover and cook until heated through, about 5 minutes. Fluff with a fork and serve. […]
How Not to Ruin a Recipe with Salt
Salt is the single ingredient that can make or break a recipe. Many Food Schmoozers fail to realize how important it is to recognize when a recipe calls for regular table salt, as opposed to “Kosher” salt. The salt flakes are sized differently so your dish can end up tasting like the ocean if you […]
How to Make a Brown Butter Bourbon Cocktail
Faith makes bacon-flavored bourbon, and loves its smoky notes in a cocktail, but she tips her hat to Matthew Goodyear, bartender at the Blue Canoe Oyster Bar & Grill in Greenport, NY, who makes his own brown butter bourbon. He uses the same technique Faith uses. Make brown butter by letting a stick heat in a fry […]
