Worth the Effort

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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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 […]

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Mad Delicious Lesson: Brown Rice Noodle Bowls

  Visit a good supermarket, and you’ll see that whole grains have hit the Asian noodle aisle. Well, actually, they’ve been there all along with Japanese buckwheat soba noodles, but now grocery stores are starting to stock ones made from brown rice. Thin noodles (often labeled mai fun) are fast and easy, simply requiring a quick bath in hot water […]

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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 […]

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Today’s Special: Split Pea Mini Pancakes with Mushrooms from Maneet Chauhan of Nasvhille’s Chauhan Ale & Masala House

Maneet Chauhan takes party food seriously. “You have a drink in your hand, so it needs to be portable and easy to eat. But that small bite needs to have a big impact,” says the Chopped judge and chef-owner of Nashville’s big-buzz restaurant, Chauhan Ale & Masala House. “What makes great party food is an element of surprise, and an […]

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Mad Delicious Lesson: Silky Delicious Roast Cabbage

On a recent visit to Birmingham, Alabama, I stumbled into Yeh Man Caribbean restaurant, where I was greeted by a relaxed dude and the perfume of curry. “For someone who looks lost, you sure know how to order,” he said. I sat with my oxtails, rice, and distractingly delicious Jamaican-style cabbage, wondering why cabbage was not more a part of […]

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Today’s Special: Bucatini with Meyer Lemon Cream from Jenn Louis of Lincoln Restaurant in Portland, Oregon

Leave it to Portland’s queen of simple ­elegance to devise an early spring pasta dish that ­balances creamy comfort with clean, citrusy brightness—using just six ­ingredients. One of the many things we love about Jenn Louis’ food is her remarkable restraint and instinctive understanding of how to make a star ingredient shine. Here she honors Meyer lemons, which are reaching […]

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Help Me, Kenji – How to get roasted potatoes extra crispy

Q: How do I get roasted potatoes extra crispy? A: I’ve got two simple tricks, starting with a little precooking. First, parboil them before roasting. Simmering starchy baking potatoes in water (seasoned with salt) gelatinizes a layer of starch on their exterior surfaces. This layer will then dehydrate and brown as the potato roasts, creating a thick, crisp shell. It’s […]

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Mad Delicious Lesson: Silky Pureed Soups

Old-school French chefs are serious about sweating vegetables for soups, and you should be, too. Slowly cooking them in butter yields a gloriously creamy pureed soup—a potage—with nothing but water and stock, no cream, to adjust viscosity. We take sweating a touch further here, rounding out the almost citrusy aroma of celery root with chicken stock and thyme. Be patient […]

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Help Me, Kenji! Can you make Dutch oven recipes in a slow cooker?

Answer: Absolutely. Converting from Dutch oven to slow cooker is easy. If a recipe has any searing, sautéing, or deglazing steps— essential for optimum flavor—complete those in a pan on the stovetop. After adding the liquid, transfer everything to the slow cooker. For recipes that call for either stovetop simmering or an oven temperature above 300°, set your slow cooker […]

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