Ann Pittman

Recent Posts By Ann Pittman

How Do I Know When My Pork Chops Are Done?

We’ve all experienced the dreaded dry pork chop, but it’s easier than you might think to reach pork chop perfection: juicy, moist, meaty, porky enjoyment. Check out the video for my best pork chop tips. For a delicious, fast weeknight entrée, try Pork Chops with Fennel, Orange, and Olive Salad. Or use my go-to spice rub: 1/2 teaspoon kosher salt […]

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Hard-Boiled Egg Ideas: Grilled Asparagus with Sauce Gribiche

I adore hard-cooked eggs for several reasons: They’re cheap, ridiculously versatile, and great to have on hand—they last in the fridge for 3 to 5 days if peeled and about a week if left in the shell. They also now have a clean bill of health. This isn’t new news, exactly, but the 2015 federal nutrition guidelines (still under review […]

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Hard-Boiled Egg Ideas: The Greatest Snack, A Perfect Breakfast

I adore hard-cooked eggs for several reasons: They’re cheap, ridiculously versatile, and great to have on hand—they last in the fridge for 3 to 5 days if peeled and about a week if left in the shell. They also now have a clean bill of health. This isn’t new news, exactly, but the 2015 federal nutrition guidelines (still under review […]

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DIY Whole-Grain Sushi

In recognition of Pack Your Lunch Day, here’s a fun idea for snazzing up your brown bag—homemade sushi! No, it’s not hard to make. Nope, you don’t even have to have a sushi mat to make it. Yes, you can fill it with pretty much anything your heart desires! We do urge you to go for short-grain brown rice; it’s […]

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60-Second Cooking Class: Sectioning and Slicing Citrus

In love with those juicy, perfect grapefruit sections you see on salads but don’t know how to go about making them? In our 60-Second Cooking Class video, Robin Bashinsky from the Cooking Light kitchen shows you just how easy it is to section citrus fruits, as well as how to create beautiful citrus slices for stunning salads. You’ll be a […]

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Books for Cooks: Charles Phan’s The Slanted Door

Those who have dined at the San Francisco restaurant of the same name will recognize its energy and brilliance on the pages. Some recipes are more complex than the home cook may want to tackle, yet there are plenty of simpler dishes, such as Phan’s irresistible Stir-Fried Green Beans or wok-seared Ginger Beef Vermicelli. Charles Phan, Ten Speed Press, $40, […]

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Books for Cooks: Jewish Soul Food by Janna Gur

Gur’s beautiful book has the distinct feel of an heirloom, with its carefully curated exploration of roughly 100 traditional recipes representing Jewish communities around the world. Included are tasty recipes for homemade pickled herring and rugelach, as well as less familiar delights like Meatballs with Sour Cherries. Janna Gur, Schocken Books, $35, 240 pages

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5 on Friday: 5-Ingredient Holiday Appetizers

Each Friday, we share five things that are getting buzz around the Cooking Light offices—from what we’re reading around the Web, to what’s hot on Instagram, or even our latest favorite ingredient. Little effort, big flavor: Our easy party nibbles get you in and out of the kitchen (and store) in a flash. If one of these doesn’t suit your tastes, we’ve got […]

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Wow! You’ve Got to Try Smoked Salmon Bites

If you’re looking for an appetizer that will delight your guests with its gorgeous presentation and rich, delicious taste, the search stops here. These beautiful canapés start with a base of candy cane (or Chioggia) beet squares, whose alternating ruby and white rings are stunning. (You can add more color to the platter by alternating candy cane beet and golden […]

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Books for Cooks: Flourless: Recipes for Naturally Gluten-Free Desserts

This book sets itself apart in the category by providing recipes that don’t require specialty flours, gums, or starches. A flawless angel food cake uses cornstarch; intense chocolate cookies rely on egg whites. Nicole Spiridakis, Chronicle Books, $28, 192 pages  

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