|
|
Food: What's Cooking
|
|
|
|
|
Sourness is more than one of the five basic tastes — it’s a method for seasoning. Fermented and pickled ingredients are naturally salty and layered with complex flavors that can brighten and balance dishes. Once you start thinking about all the uses for sour ingredients, they can start to transform your everyday cooking.
|
|
|
|
|
What makes extra-virgin olive oil authentic? Some imported olive oils may never have seen an olive grove. Here are some things to look for to ensure the high price you’re paying for EVOO is worth it.
|
|
|
advertisement
|
|
The most distinctive dish to come out of Wichita’s mid-century supper clubs, garlic salad is an appetizer or side that eats like a hybrid of coleslaw, party dip and an extra-pungent iceberg wedge. Scooped up with buttery Club crackers, it’s creamy, crunchy and intensely garlicky.
|
|
|
|
|
The chicken spiedie is a classic sandwich from Binghamton, New York, that is piled with cubes of marinated meat. In this salad version, the tangy, Italian-style marinade does double duty as a seasoning for pieces of chicken breast that are then skewered and grilled and as a dressing for the crisp salad the chicken is served over.
|
|
|
|
|
Few of us can afford to buy wine without considering the price tag. But protecting your bottom line doesn’t have to mean depriving yourself of glasses and bottles you actually like. Here’s how to get the most out of every dollar you spend.
|
|
|
advertisement
|
|
Eggs are better with carbs, and they’re particularly good with grains like rice, farro and quinoa, which can soak up a runny yolk. These herby-green grains from David Tamarkin’s cookbook “Cook90” are good for more than just breakfast.
|
|
|
|
|
After more than a decade of mixing and kneading dough in his family’s Brooklyn pizzeria, Salvatore Lo Duca recently made a distressing discovery: A key component of their thin-crust pies, bromated flour, contained a suspected carcinogen already banned in much of the world.
|
|
|
|
|
