Best Food Reading for 02/08/2016

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  • “My homemade dressing doesn’t try to emulate store-bought versions, because if that’s what you’re craving, then only the original will do. Instead, I’ve come up with a tangy rendition, packed with herbs and with enough body to coat greens and vegetables without overpowering them. Yogurt lightens up the mix, basil brings extra fragrance and sweetness, and paprika lends a smoky note. It has quickly become a household favorite for us — give it a try, and you’ll soon be putting it on everything. “

    tags: f ranch dressing

  • “Blue cheese dressing can, and should, be brash — yet still refined. Gutsy with cheese, bright with vinegar, and mollified with a hint of sweetness that’s bolstered by the richness of the mayonnaise and sour cream. It should have body without unnecessary weight. “

    tags: f blue cheese dressing

  • “Chicken wings have got a bad reputation for hanging around sketchy bars. It’s time to intervene. Because you can make chicken wings that are crispy and tender, that are doused in homemade hot sauce butter or your favorite spices, that are actually addictive and not at all dubious—and you can do it in under a half hour without any frying oil at all (unless you want to). There will be no bottled stuff—only fiery, fruity peppery flavor and dark meat cooked in its own fat (plus a bonus round of wing tips to chew on when nobody’s looking).”

    tags: f chicken wings buffalo

  • “If you’re short on one or more of the dried herbs for the breadcrumbs, just compensate by using more of another. But please, don’t use pre-seasoned fine crumbs; the crunch factor will suffer.”

    tags: f sticks cheese recipe

  • “This is the quintessential beef stew. Jacques Pepin’s mother served it at her restaurant, Le Pelican, where she made it with tougher cuts of meat. Jacques likes the flatiron–a long, narrow cut that’s extremely lean but becomes tender and stays moist. He doesn’t use stock, demiglace or even water in his stew, relying on robust red wine for the deep-flavored sauce.”

    tags: f stew beef recipe

  • “These twice-baked potatoes are so large and filling that some of Emeril Lagasse’s customers order them as an entree. The reason Lagasse calls them overstuffed is that he adds an extra baked potato to the stuffing mixture, but if these seem too large for you, then bake and mash only four (instead of the five used here), or use smaller potatoes.”

    tags: f potatoes recipe

  • “Mars has committed to removing artificial colors from all of our human food products. As we make these changes we are dedicated to delivering the same great tasting products you love, and we will provide absolute transparency about our ingredients in our labeling.”

    tags: f mars colors

Posted from Diigo. The rest of my favorite links are here.