Think Like a Chef

Today’s Special: Andrea Reusing’s Stuffed Savoy Cabbage with Tomato Sauce

Chefs cooking for their families on rare nights off face a delicate balancing act. They need to serve food that both kids and adults will love, and without so much work that it feels like, well, work. North Carolina star chef Andrea Reusing (The Durham Hotel, Lantern) has it all figured out: Her stuffed cabbage rolls deliver convenience for the […]

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Mad Delicious Lesson: Grilled Short Ribs

If you’ve been to a Korean barbecue restaurant, you’ve probably enjoyed kalbi, grilled flankenstyle short ribs, which are long and thin and cut across the bone. But it’s unlikely that you’ve had grilled English-cut short ribs (the type you typically braise). A straight-ahead dry rub with a touch of cornstarch traps in juices just enough to allow quick formation of […]

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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 […]

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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 […]

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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 […]

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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 […]

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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 […]

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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 […]

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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? […]

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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 […]

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