Think Like a Chef

Get Great Grill Marks With These 5 Food Styling Tips

The season of grilling is upon us! Summer essentially mandates cooking outdoors, but sometimes the stick of a bad grill can ruin a good cook-out. Getting great grill marks on your food is the sign of a grill master, but sometimes that can be difficult to attain, even as the most seasoned griller. Enter, the magic of a Food Stylist: trained to […]

Read More

Eight Ways to Build a Better Salad with Chef Hugh Acheson

Earlier this week, we sat down with Hugh Acheson, a Georgia-based chef who is working with Newman’s Own Greens for Good recipe contest. Read more about it the contest here. Acheson is a big fan of a good salad, especially this time of year when produce is abundant and amazingly delicious. Here are Acheson’s tips for building a better salad: 1. Store […]

Read More

Today’s Special: Ken Oringer’s Watermelon Salad with Feta and Pickles

Certain ingredients perfectly embody a taste. Lemons are tart. Radicchio is bitter. And watermelon is sweet. Ken Oringer, chef of acclaimed Boston restaurant Clio, makes the argument that to eat watermelon on its own is to shortchange it. “As sweet as it is, you can get more dimensions out of watermelon by pairing it with opposing flavors,” he says. “It […]

Read More

Mad Delicious Lesson: Make-Ahead Whole-Grain Salads

In early summer, when much of the fresh produce (think summer squash, melons, and lettuces) is water-heavy, it’s a challenge to build a grain salad that holds up well enough to make ahead. Smart choices with your components make the difference between sad sogginess and a vibrant, flavor-packed salad. Think of both texture and taste: English cucumbers and fresh blueberries […]

Read More

Today’s Special: Marco Canora’s Quinoa Salad with Salmon

A healthy-cooking hero gives his fresh take on panzanella. In A Good Food Day, Marco Canora‘s cookbook overflowing with deliciously healthy dishes, the acclaimed New York City chef recalls how panzanella—Tuscan-style bread-and-tomato salad—has long been a staple for him in the summer. Traditional panzanella uses unsalted, stale Tuscan bread to soak up the vinaigrette and tomato juices. “Once when I […]

Read More

Mad Delicious Lesson: Sweet Vidalia Onions

Vidalia onions (and other sweet onion varieties) are grown in low-sulfur soils, and that makes them much lower in pyruvic acid—the stuff that makes onions punchy. And while a raw Vidalia is apple-mild, a little char lends a ton of flavor. This recipe riffs on an old French culinary trick—the oignon brûlé—a charred, halved onion used to add depth to […]

Read More

Can I Prep Potatoes Ahead of Time?

Anyone who has tried to get ahead by peeling or chopping potatoes in advance of cooking knows what happens—brown city. When you slice into a spud, you expose its natural phenols to oxygen, a chemical reaction that results in an almost immediate pinkish hue. They’re still safe to eat, and it doesn’t change the taste, but who wants to serve mauve potatoes? […]

Read More

What Is Beef Consommé?

Maybe it’s the bone broth trend that has people commenting on consommé, but we’ve noticed a lot of you asking about what it is. Well, allow me to clarify. OK, that (bad) joke becomes more clear (if not more amusing) once you know that consommé is clarified meat broth. Let’s break it down. To make beef consommé, you start with brown […]

Read More

Today’s Special: Sweet Pea Soup with Yogurt and Pine Nuts from Iron Gate’s Tony Chittum

Spring produce doesn’t get much more iconic than the sweet green English pea. “I love to use peas this time of year because they’re at the absolute peak of their sweetness,” says Tony Chittum, chef of Washington, D.C.’s venerable Iron Gate restaurant. Chittum plays up the pea’s classic status by pairing it in a velvety pureed soup with one of […]

Read More

Help Me, Kenji — How to Cook Fish Without Stinking Up the House

Q: How can I cook fish without stinking up my house? A: Stick with methods that cook the fish gently while simultaneously creating barriers that prevent fishy aromatic compounds from making it into the air. My techniques of choice? Cooking en papillote and baking with a crisp coating. Cooking en papillote—a fancy-pants French term for “in parchment”—works for any fish […]

Read More