Get Cooking: Marinating meat introduces flavor, tenderness
A piece of received wisdom about marinating meats is that their acidity, whether from wine or citrus juice or even vinegar, is what “breaks down the meat¶¶Ňőap toughness.”
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Get Cooking: Inside the history of French fries
The French kiss isn’t French; it¶¶Ňőap Italian. French dressing isn’t French; it¶¶Ňőap American. And French fries, as we know them, aren’t French; they’re Belgian.
Get Cooking: Making poke at home is easy and delicious
Now’s a perfect time to do-it-yourself poke. A pandemic keeps us from dining out, by and large, but the sea fish don’t know that and they’re still hopping non-stops to...
Get Cooking: Foods that cool you off (and they may not be what you would expect)
I brought these recipes with me when I moved back here to my hometown from Chicago four years ago. They’ll cool you off even better in our dry climate than...
Get Cooking: How to make easy, versatile frittatas
“Frittata” must be Italian for “kitchen sink.”
Get Cooking: Americans put the tomato in ketchup
Around the world, “ketchup” is the more common spelling of the tomato-based condiment, although you’ll see “catsup” pop up every now and then and everywhere. In Australia, they make things...
Get Cooking: Flat iron steaks are great for grilling
The flat iron steak is very tender and well-marbled, therefore great for grilling.
Get Cooking: Poaching says “kick back and relax”
A reader writes for some help “with the high heat and doldrums” and suggests tips on poaching, especially fish and chicken. “Cooking this way seems like a good bet to...
Get Cooking: No salt, no problem. Pantry substitutes to the rescue
“Out of it” may mean one thing in politics, protests or parenting, but a truly different--and at times unhappy—thing in the pantry.
Get Cooking: Baking chicken under a brick
Finally, a recipe older than I am.