Hannah Klinger

Recent Posts By Hannah Klinger

How to Brown Bag like a Rock Star

Lunch is usually left out of the meal planning conversation, though it can be the toughest meal to plan for. You need time to prep (not easy on hectic mornings or busy nights); you need something that travels well, and you need a satisfying alternative to take out or the cafeteria. CookingLight.com Assistant Editor Rebecca Longshore shares her tips for […]

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Spotlight on Powerful Braises

We’re obsessed with smothering beef in classic braising liquids (stock and beer), but try adding a splash of these for bolder flavor. Keep Reading: Cooking Class: Braising Braised Meat Recipes Use Your Slow Cooker for Fork-Tender Braises

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Wow! Hasselback Apples

We’re big, big fans of the hasselback technique. We’ve had smashing success with both baking potatoes and sweet potatoes—the thin, partial slices on top get delightfully crisp while the base remains tender, an infused oil or chipotle cream painted in between the slices. Hasselbacked apples (happlebacks!) were the logical next step—cinnamon-sugar butter between the layers, a crispy streusel sprinkle, and […]

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Sunday Strategist: A Week of Healthy Menus—January 12-16

The second week of the New Year is when we really put our many resolutions to the test, especially now that work and school have begun again and we fall back into familiar routines. Was your resolution to cook more? Eat more vegetables and less meat? Break out of a recipe rut? It’s time to put that plan into action with healthy, […]

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How to Use Finishing Salts

In recent years, salt has started to strut its diverse true nature in the American food market. For decades there were really only two salts in most homes: superfine refined table salt and equally refined coarse kosher salt. But these lab-pure examples of sodium chloride are stripped of the character of salt as it occurs in nature. Natural salts sing […]

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Pizza Slide Tip: From Peel to Pan, Smoothly

Pizza stones have made crisp, chewy crusts easy to achieve at home, but getting the pie on the stone can be tricky. If you don’t have a pizza peel, use a rimless baking sheet sprinkled with cornmeal. Don’t pile on toppings, or the crust may tear. Mimic your neighborhood pizza slinger and jerk the peel in short, smooth motions to […]

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Sunday Strategist: A Week of Healthy Menus–October 27-31

As Halloween approaches, it may be worth taking a break from the frantic sewing of costumes to enjoy a little fall comfort. While kids get ready to run door to door, this week’s menu honors the inner kid in you—the old school favorites that make you look forward to the end of every busy day. Get the plan now, skirt […]

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Stocking Up on Whole Grains

The bulk grain section at Whole Foods used to confound my fellow shoppers. No one quite knew how to bag (paper, plastic, both?), tag (you’ve got to write the item code on there so the cashier can charge it), and tie (rubber band, twist tie, tape?) what they chose. The grease pencils always walked off with their users. And the […]

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Global Ingredient: Sofrito

Think of this as the Latin American answer to Louisiana’s Holy Trinity of celery, onion, and bell pepper. It’s an essential cooking base for classic dishes like rope vieja (braised beef) or arroz con pollo (chicken and rice). Goya‘s sofrito is a mix of tomatoes, onions, peppers, cilantro, and garlic, deeply caramelized in olive oil and pureed. Use a heaping spoonful to jump-start a […]

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Great New Flavor: Gary and Kit’s Dukkah Spice Blends

Gary and Kit of the Clif Family Winery in Napa Valley have added a line of gourmet foods to their label, including olive oils, mustards, preserves, spiced nuts, and chocolates. Their Dukkah blends, nut and spice mixtures popular in Egypt, range from warm and buttery (sesame and pistachio) to hot and sweet (coconut and hazelnut). Sprinkle over soups, or serve […]

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