Secret Ingredients

Global Ingredient: Halloumi

In grilling season, Greek halloumi stands alone among cheeses. This briny goat- and sheep-milk cheese hails from Cyprus and boasts a high melting temp: The outside gets golden and crispy, while the inside softens lusciously. Grill slabs of it to accompany meat or veggie kebabs, or brown it in a nonstick pan over medium heat to add to summer veggie […]

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Fresh Right Now: Morel Mushrooms

Morel madness sets in with seasonal-food fiends this time of year. If you haven’t had a fresh morel, the $30-a-pound price might seem insane. But you don’t need many to get that morel essence, and they’re not heavy. What you get is this: a delightfully chewy texture and woodsy, almost smoky flavor in a mushroom that has a pleasing honeycomb […]

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Global Ingredient: White Miso

The mildest, most versatile miso, this fermented soybean paste is salty, lightly sweet, and packed with meaty umami flavor. A teaspoon or two makes for a brilliant accent in dressings, sauces, and mayo. You can also combine a smidge with butter or sesame oil to top steamed or grilled vegetables or roasted fish. It keeps for ages in the fridge.

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Global Finds: Pickapeppa Sauce

This mellow, slightly sweet Caribbean condiment has been called the Jamaican ketchup. The blend of tomatoes, mangoes, raisins, tamarind, and cane vinegar makes an excellent marinade for grilled chicken and pork. Look for it on the international aisle. Try it out: Pickapeppa Chicken and Mango Kababs Combine 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces; ¼ cup […]

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Staying Slim on Super Bowl Sunday

Super Bowl parties can offer major temptations for dieters, from fat-loaded dips to high-sodium chips. I interviewed dietitian Estela Schnelle, author of Weekly Bite and NFRA spokesperson, who gave us a few tips about staying healthy during this year’s football frenzy by utilizing frozen foods. How do frozen foods compare nutritionally to fresh foods? ES: Most frozen fruits and vegetables have […]

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What To Cook Right Now: A Healthy Chili

Could there be any food more perfect this time of year than meaty, hearty chili—made light for the new year? Here’s a new take on the classic, amped up with rich ground bison in place of ground beef (but use beef if you can’t find the bison) and chunks of sweet acorn squash. A secret ingredient—cremini mushrooms—goes into the pot […]

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Ultimate Eggnog Trick

Today is National Eggnog Day, and if you wish you could imbibe but dread the calorie and sat fat hit from a glass of the golden drink, good news! We made it lighter. Eggnog is virtually indistinguishable in makeup and flavor from melted vanilla ice cream. Why not just make it out of melted ice cream? That’s exactly what we did. Click […]

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Fresh vs. Dried Herb Show-Down

It’s pretty common knowledge that here in the South college football dominates proceedings most autumn weekends.  And one major aspect of life affected the most is wedding scheduling.  To this point, I recently spent the weekend before football season at a couple of wedding receptions for some folks I know who wisely scheduled their (hopefully) once-in-a-lifetime blessed events around a […]

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Pantry Must-Have: Chickpeas

I aspire to be a person who always uses dried beans rather than canned, but I’m just not always that organized.  I’ll keep working towards this goal; in the meantime, I always buy canned chickpeas (aka garbanzo beans).  When they’re on sale, I stock up.  They serve so many purposes for me.  As a single person cooking for one, I […]

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Black Beauty

Black garlic —- if you haven't run into it yet, you will soon. First developed in Korea in 2004, it's the hot new ingredientamong trendy chefs, and promises to be more widely available to consumers this year. To create black garlic, inventor Scott Kim puts conventional heads of garlic through a month-long, high-heat fermentation process. Kim's company, Black Garlic Inc., […]

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