Have you ever wondered what would happen if you just put a pepper in the oven? We can confirm that deliciousness happens (truly)! Roasted red peppers are one of the unsung heroes of the kitchen, bringing sweet and fruity brightness along with smoky and…
Have you ever wondered what would happen if you just put a pepper in the oven? We can confirm that deliciousness happens (truly)! Roasted red peppers are one of the unsung heroes of the kitchen, bringing sweet and fruity brightness along with smoky and savory satisfaction.
With roasted red peppers, you can make classics like Romesco Sauce and Roasted Red Pepper Tomato Soup, but the possibilities are endless.
A simple recipe for Fregola with Corn, Zucchini and Basil, sprinkled with pecorino. A fast and easy Italian-inspired meal that comes together in 30 minutes. What is Fregola? Fregola or Fregola Sarda is a pearl-shaped pasta, similar to Israeli Couscous…
A simple recipe for Fregola with Corn, Zucchini and Basil, sprinkled with pecorino. A fast and easy Italian-inspired meal that comes together in 30 minutes. What is Fregola? Fregola or Fregola Sarda is a pearl-shaped pasta, similar to Israeli Couscous, that hails from Sardina, Italy. It is made by hand, by rubbing semolina flour and...
Wayne and I (and Polly!) have been camping our way down the California coast this week. It has been lots of shimmering ocean vistas, moody morning fog followed by glorious afternoon sunshine, French press coffee at picnic benches, and visits to two places I’ve wanted to see for a long time: Ganna Walska Lotusland & the Malibu Hindu Temple. I hope to have some pics and a new recipe to share soon! In the meantime, I thought a round-up of the best bean recipes in the archives might be helpful. I’ve cooked a lot of beans over the years, and these recipes are ones I often circle back to. Enjoy!
The best way I know to cook beans, and the one I always return to. A version of the much-loved Tuscan bean recipe – fagioli al fiasco. Traditionally, beans were baked overnight in a Chianti bottle placed near the embers of that night’s fire. While not exactly authentic (no fire here), I do a riff on the general idea, using a low-temperature oven and enamel-lined pot. Get the recipe.
If you’ve only ever had refried beans from a can, this should be the next recipe you cook. Homemade refried beans are a game-changer. Use just the right amount of olive oil to cook well-minced onions along with the beans and plenty of their broth. Smoked paprika adds a hint of smoky depth you can’t quite put a finger on, my secret ingredient is a finishing splash of freshly squeezed lemon juice. I think it’s the element that helps keep the beans from seeming too heavy, and the acidity counters the starchiness of the beans. Get the recipe.
A riff on Laurence Jossel’s fantastic NOPA beans – plump, creamy beans baked in a bright, chunky chipotle tomato sauce, topped with crunchy breadcrumbs, plenty of oozy queso fresco, and an emerald drizzle of cilantro pesto. Get the recipe.
To get the smoothest, creamiest hummus using chickpeas, you have to peel them. For creamy hummus, without the extra effort, I use mung beans instead. They work beautifully. Top the hummus with shallot oil, fresh chives, and za’atar. Get the recipe.
A favorite Rancho Gordo heirloom bean casserole recipe. The smell of garlic and herbs baking alongside the beans, simmering tomatoes, and mushrooms will bring neighbors in off the sidewalk. Get the recipe.
Easily one of the best, most interesting soups I’ve cooked in years. Adapted from a recipe in Rick Bayless’s Mexican Kitchen – a dried fava bean and roasted tomato base topped with a fascinating cider-kissed tangy/sweet quick-pickled chile topping. Get the recipe.
This article is from Delicious Everyday.
Salads can be enjoyed year round! These tasty 25+ fall salad recipes are full of those classic autumn flavors. From squash to apples, these recipes will fulfill all of your cozy cravings.
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We’re about to turn orange. And no, it’s not because we’re nervous or embarrassed; it’s not because we’re stressed about planning that gigantic meal for next week. It’s because we’re eating way too many sweet potatoes, squashes, pumpkins, and carrots.&…
We're about to turn orange. And no, it's not because we're nervous or embarrassed; it's not because we're stressed about planning that gigantic meal for next week. It's because we're eating way too many sweet potatoes, squashes, pumpkins, and carrots.
It's time to get some green back in our lives; it's time to eat more brussels sprouts. And it's time to start thinking about the ones you'll serve on Thanksgiving. A basic Brussels sprouts recipe would likely call for arranging the greens on a sheet pan, sprouts cut side down, drizzling them with olive oil, and roasting them in the oven for 20 minutes to 30 minutes, or until they’re golden brown. Season the cooked Brussels sprouts with a little bit more salt and pepper, maybe some Parmesan cheese or red pepper flakes, and call it a day.
As I think about all the gifts I’ve given to family and friends over the years, I’ve realized that some of my favorite ones somehow always revolve around the bar. And that’s not to say I’ve been doling out bottles of wine like that aunt or that everyon…
As I think about all the gifts I’ve given to family and friends over the years, I’ve realized that some of my favorite ones somehow always revolve around the bar. And that’s not to say I’ve been doling out bottles of wine like that aunt or that everyone even has an at-home bar, but I consider bar gifts to be as versatile and gift-able as anything else.
Whether it’s a bottle of wine (okay, fine) or a non-alcoholic spirit, matching coupes or coasters, or even a box of punny, booze-inspired gummies, bar gifts are thoughtful and practical. Best of all, they’re usually what gets used (or sipped, or eaten) as soon as they’re unwrapped. Instant joy and gratification, amirite?
In bitter produce news, Baker Farms has announced a recall of its one-pound plastic bags of kale due to possible listeria contamination. The bags of kale were distributed to Kroger and SEG Grocers across 11 different states including Alabama, Arkansas,…
In bitter produce news, Baker Farms has announced a recall of its one-pound plastic bags of kale due to possible listeria contamination. The bags of kale were distributed to Kroger and SEG Grocers across 11 different states including Alabama, Arkansas, Florida, Georgia, Louisiana, Missouri, Mississippi, North Carolina, New York, and Virginia. The affected product was distributed to grocery stores between August 30th and September 1st and has a best-by date of September 18, 2021. The product has tested positive for listeria but no illnesses have been reported at this time. So how does listeria compare to other forms of foodborne bacteria like salmonella or E.coli? “While most of the food-related bacteria grow better in warm to moderate temperatures and do not grow at all or only extremely slowly at cold temperatures, listeria is the exception and is able to also grow at low temperatures, such as in refrigerators,” says Dr. Kang Zhou, a food safety officer for the Food and Agriculture Organization of the United Nations (FAO).
Wondering if your bag of kale is part of the recall? Check the UPC code! Baker Farms Kale has a UPC code that reads 8 13098 02001 6; Kroger Kale has a UPC code that reads 0 11110 18170 1; and SEG Grocers Kale has a UPC code that reads 0 38259 11482 7.
Fluffy, easy pumpkin pancake recipe that is perfect for fall! Similar to our classic pancakes, these are made with pumpkin puree and pumpkin spice. They’re simple to make and delicious with butter and whole maple syrup. Our pumpkin pancake recipe…
Fluffy, easy pumpkin pancake recipe that is perfect for fall! Similar to our classic pancakes, these are made with pumpkin puree and pumpkin spice. They’re simple to make and delicious with butter and whole maple syrup. Our pumpkin pancake recipe is a great way to enjoy pumpkin spice in all its glory. We’re sharing everything you need […]
Using potato starch in the batter yields a super crispy and substantial crust.
Batter-fried chicken is something of a rarity. Due to tradition or cultural preference, battering isn't the go-to method, and dry-dredged Southern fried chicken reigns supreme.
And yet, while you can't go wrong with the classic dry-dredge, I'd argue that batter-fried chicken is cleaner, faster, and requires less effort to make. Batter also has another benefit, which is it creates a thin, crispy shell, which you see in the double-fried crust of Korean fried chicken, and in the light and puffy shell of tempura. But what if you could have a batter-fried chicken that had a light and crispy crust that had some of dry-dredged fried chicken's heft? That was the question I set out to answer with this recipe.
Many recipes for batter-fried chicken recommend using wheat flour or a combination of wheat flour and cornstarch. In side-by-side testing, I found that recipes with wheat flour tended to produce a dense, tough coating that was all too reminiscent of bad tempura batter. In contrast, recipes that used a blend of wheat flour and cornstarch were much better, but the coatings were either too delicate or too brittle.
I turned to potato starch. In a wheat flour-based batter, potato starch and cornstarch perform a similar function. They both inhibit gluten formation, limit oil absorption, and produce a crispier texture. But because of its larger granule size, batters with potato starch can form a rigid, semi-brittle network when fried that’s crunchier and more robust than a batter made with cornstarch.
Given potato starch's properties, you might wonder why I include any wheat flour at all in this recipe. Early on in my recipe testing, I tried mixing batters of mostly potato starch, but these batters produced coatings that were glass-like and excessively crunchy, and they didn't brown that much, even after lengthy frying. I got the best results when using a 50-50 blend of potato starch and wheat flour by weight. The wheat flour facilitates browning, while the potato starch provides structure, cohesion, and that all important crunch factor.
To limit oil absorption even further, I dredge the chicken in a thin layer of dry potato starch before dipping the pieces in the batter. Because of the superior film-forming properties of potato starch, this dry coating acts as a thin but cohesive film that further prevents oil from infiltrating the expanding starch network created by the batter as the chicken cooks.
What comes out of the fryer is super crispy fried chicken that's easier to make than your go-to dry-dredge method, but with a similarly substantial crust. At the very least
For the Brine: In a large bowl or container large enough to hold all the chicken, whisk salt and sugar in the water until salt and sugar are dissolved. Add chicken, cover, and refrigerate for at least 2 hours and up to 4 hours. Drain chicken and pat dry with paper towels.
To Batter and Fry: Adjust oven rack to middle position and preheat oven to 200°F (95°C). In a large Dutch oven or wok, heat oil over medium-high heat to 375°F (190°C). In a large bowl, thoroughly whisk together 3/4 cup (144g) potato starch, all-purpose flour, black pepper, baking powder, salt, paprika, and cayenne, about 30 seconds. Whisk in the water until a smooth batter forms, about 30 seconds.
Set a wire rack in a second rimmed baking sheet. Add half of chicken to batter and toss until well coated. Working with one piece at a time, lift chicken from batter, allowing any excess batter to drip back into bowl, and carefully add to hot oil, lowering it gently from as close to the oil’s surface as possible to minimize splashing; repeat with remaining battered pieces of chicken. Fry chicken, turning occasionally, until thickest part of breast pieces registers 155°F (68°C) and drumsticks/thighs registers 165°F (74°C) on an instant-read thermometer, 8 to 12 minutes for breast pieces and 10 to 14 minutes for thighs and drumsticks; adjust burner as necessary to maintain oil temperature between 325°F (160°C) and 350°F (175°C). Transfer chicken to prepared wire rack, season with salt, and place in oven to keep warm. Return oil to 350°F (177°C) and repeat battering and frying with remaining chicken. Serve.
Be sure to use unmodified potato starch such as Bob’s Red Mill Premium Quality Unmodified Potato Starch. Using modified potato starch may produce slightly different results in texture and appearance.
A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…
A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. Psst, did you hear we’re coming out with a cookbook? We’re coming out with a cookbook!
Years back, I used to spend most of my free time in an ice skating rink, which meant a lot of spandex, Pac-Man, scrunchies, hand warmers, and, best of all, mozzarella sticks. I was never that good at skating—and honestly never that good at Pac-Man—but I was especially good at eating snack-bar snacks, greasy from the fryer, hot enough to burn my tongue.