Eggs are better with carbs, and they’re particularly good with grains like rice, farro and quinoa, which can soak up a runny yolk. The herby-green grains here, from my cookbook, “Cook90,” are good for more than just breakfast, though — you could pair them with sauteed fish, skin-on ...
The worldwide ice cream maker market totaled $3.8 billion last year, and is projected to nearly double in the next 10 years. There are many factors at play, but here in the United States, the main driver is an interest in protein-packed ice cream and the technology to make at home what you can’t find on store shelves. New countertop models of small batch ice cream makers join the ranks of Instant Pots and air fryers as the latest hot kitchen craze. Like the previous trends, at least some of the fervor is driven by social media, with recipes for both easy, three-ingredient and ...
If you’re firing up the grill this summer, odds are good there’s a smash burger on it. Social media chatter about smash burgers is up 47% year over year, according to Tastewise, a sign the technique is moving into regular backyard use. In fact, smashburgers are now a backyard staple: fast, reliable and built for a hot griddle or flat-top. All you need is ground beef, a hot surface, a heavy spatula and 10 minutes. What started in restaurants has moved beyond menus to become a practical way for home cooks to achieve consistent hamburger patty results without much effort. The number ...
METRO — Experimenting in the kitchen is one of the joys of cooking. Trying new recipes or even going off-script and tinkering with an existing recipe based on your own hunch can open eyes and treat taste buds to new flavor profiles. Home cooks who want to expand their culinary repertoires ...
Doesn’t it seem like there’s a lot to celebrate in the month of May. The flowers, the birds, the laughter of children in the playground. Then there are the life-changing events like weddings and graduations. Incidentally, I’ve already received invitations to both a wedding shower and a graduation tea. That got me thinking about what I like to eat at these types of events. Mingle-friendly and versatile, it’s finger foods all the way! Picture it, an assortment of fancy little sandwiches, like the ones below, served from tiered trays, a variety of dips and boards of veggies, ...
Slow-cooked pork ribs, grilled with a sticky glaze… you just can’t beat it! This recipe is from the “Quick Prep, Slow Cook” chapter of my cookbook, “Sam’s Eats.” It’s a very versatile chapter. The idea behind these recipes is that they take very little time to prepare, but ...
