We love brownies, and we’re also sweet on blondies, their caramel-flavored cousin. Start with our simple recipe, then fun it up with the same mix-ins and toppings for our Mind-Blowing Brownies (ours are studded with dried cherries).
1 1/2 sticks butter
3/4 cup sugar
1 1/2 cup (packed) light brown sugar
1 1/2 tsp. pure vanilla extract
1 tsp. salt
1 1/2 cups flour
1. Preheat the oven to 350 degrees. Line an 8-inch-square baking pan with foil, leaving a 2-inch overhang. Coat the foil with cooking spray.
2. In a medium saucepan, melt the butter over medium heat. Off heat, whisk in both sugars, vanilla and salt. Whisk until creamy, about 1 minute. Add the eggs, one at a time, whisking well between additions. Add the flour; stir until just blended. Pour into the pan.
3. Bake the blondies until a toothpick inserted in the center comes out with moist crumbs attached, about 40 minutes. cool in the pan set on a wire rack. Using the foil overhang, lift the blondies out of the pan. Cut into squares.
This citrus-spiked soy sauce is a Japanese cooking staple. It’s a go-to ingredient because its components hit on all five flavors: sweet (mirin, or rice wine), sour (rice wine vinegar), salty (soy sauce), bitter (yuzu, a Japanese citrus fruit, or a combination of lemon, lime, grapefruit and orange) and umami (seaweed and dried bonito flakes). To really make your stir-fry sing, add a healthy dash of ponzu during the last few minutes of cooking. you can also use it as a dumpling dipper, a fish marinade or a salad dressing– whisk it with a bit of sesame oil before tossing with greens.
Try ponzu in our Shrimp & Snap Pea Stir-Fry!
You don’t need to buy a cocktail muddler to make smashing good drinks. Chances are, you have a tool that can crush herbs already on hand. Three to try: the handle of a wooden spoon or spatula (the fatter the better), the handle of an ice cream scoop or the flat end of a tapered rolling pin. Now that you’ve got the gear, here’s how to use it (like in our brand new Cucumber-Basil Smash!):
1. Place the ingredients you want to muddle (usually fresh herbs and sugar) in the bottom of a pint glass, shaker or sturdy pitcher (for big batches).
2. Using the muddler, press down on the mixture in the bottom of the glass and gently twist. Stop as soon as the herbs release their aromatic oils. (You’ll smell ‘em!) And go easy with the squishing! The idea is to release the fragrance of the herbs without ripping the leaves, which can unleash bitter chlorophyll into your cocktail.
Here are some more cocktail ideas for you to muddle up!
Moo-ve over, hamburger! These new patties prove that summer grilling can sizzle even without red meat.
1. Make a smoky turkey burger
The patty: Ball Park Flame Grilled Turkey Patty ($8.29 for 6)
The bread: Whole-wheat bun
The toppings: BBQ sauce, sliced smoked cheddar, pickles, red-leaf lettuce
2. Make a masala burger
The patty: Gardein Garden Veggie Burger ($4.49 for 4)
The bread: Grilled naan
The toppings: Greek yogurt with curry, sliced tomato, cilantro
3. Make a brat burger
The patty: Johnsonville Cheddar Bratwurst Grillers ($4.49 for 4)
The bread: Kaiser roll
The toppings: Sweet and sour red cabbage, German potato salad, grainy mustard
4. Make a brunch burger
The patty: MacKnight Atlantic Salmon Burgers ($4.97 for 4)
The bread: Pumpernickel toast
The toppings: Sliced red onion, sliced cucumber, cream cheese with fresh chives
Most Thai curry pastes that you find at the supermarket have the same base: garlic, shallots, herbs and spices like coriander and cumin seed. But chiles are what give these flavor-packed sauces their colorful personalities. Spicy red curry paste gets its brick-like hue and earthy flavor from dried red chiles. Yellow curry paste, the mildest of the bunch, is usually a combo of red chiles and turmeric or curry powder. Fresh green chiles give green curry its tint, which may lead people to believe it’s mild. But since green chiles (like the legendary bird’s-eye) can be screaming hot, this one often packs the most heat of all. Bring on the coconut milk!
For Red Curry Paste Try:
For Green Curry Paste Try:
For Yellow Curry Paste Try:
In this corner, featherweight champion of the breadcrumbs: fresh! And in the other, the workhorse of the breadcrumb world: dry! In this culinary bout, we’d be hard pressed to pick a winner. The dry guys are best for coating foods, especially those that you’re gonna fry because they don’t absorb too much oil. Fluffy, fresh breadcrumbs are a little larger, so they add a nice crunch when broiled on top of a casserole. They also soak up lots of liquid, making them a great binder for meatballs. Whichever kind your recipe requires, they’re easy to make at home!
1. Remove and discard crusts from a few slices of day-old bread. (Fresh bread can clump together in the food processor.)
2. Tear bread into large pieces.
3. In a food processor, pulse to pea-size crumbs.
1. Spread fresh breadcrumbs (see above) on a baking sheet.
2. Bake at 325 degrees until dry and light-golden, 10 to 12 minutes.
3. In a food processor, pulse to very fine crumbs.
Tofu’s texture ranges from firm and chewy to soft and silky. Next time you shop, use our handy chart to pick the right block of bean curd for your meal.
EXTRA FIRM: Dense and dry. Holds its shape during high-heat cooking. Marinate cubes or thick slices, then grill or sear as you would steak.
FIRM: Springy and tender. Holds its shape but crumbles easily. Crumble and sauté for a tofu scramble or cut into cubes or thin slices and stir-fry.
SILKEN: Smooth, creamy and very moist. Blend into creamy dips instead of sour cream, or use in smoothies in place of milk.
We love a good guac, but between homemade and premade, do you know which kind you should be buying? We explore the options:
Making guac at home puts you in the driver’s seat–chunky or smooth, spicy or mild, plain or fully loaded, the choice is yours! The fresh taste and absence of additives easily offsets a few extra pennies.
Many refrigerated guacamoles from the deli section or produce aisle contain natural ingredients and tastemuy bueno.(Skip any with ingredients you wouldn’t use at home.) These convenient dips get the green-light when you’re tight on time.
It’s a tie!
Choose whichever method is most efficient for you, then use it in all kinds of recipes, like these:
Cool new tortilla chips, awesome topping combos and our expert nacho-building tips will take your snack to new heights!
Build it right: For perfectly balanced bites, distribute the fixings between the layers of chips, not just on top.
Cheese it up: Don’t skimp on the queso. Shredded cheese takes up lots less space once it melts, so pile it on!
Melt it down: 350 degrees is the ideal nacho-baking temperature for melting the cheese (but not burning the chips).
Chicken Verde Nachos (pictured)
Layer with shredded chicken, salsa verde, pinto beans, roasted poblano slices and shredded mozzarella; bake.
Top with pickled jalapenos, cilantro, sour cream with lime zest, chili powder and sliced radishes
Veggie Delight Nachos
Layer with roasted corn kernels, grilled sweet onion slices, shredded jack cheese and black beans; bake.
Top with guacamole, sour cream and salsa
Layer with shredded pepper jack, chopped tomatoes and chopped cooked bacon; bake.
Top with shredded romaine hearts, halved cherry tomatoes, more chopped cooked bacon and sour cream
Layer with shredded Colby jack, chopped pineapple, thinly sliced red onion and chopped pan0fried ham; bake.
Top with chopped parsley and chives
A Moroccan pantry staple, preserved lemons are traditionally made by brining the whole fruit in lemon juice with plenty of salt. After a few weeks, the citrus becomes super soft and entirely edible. If you can’t find preserved lemons at a specialty-food store, you can make them at home. To get the same results in a fraction of the time, try our genius test kitchen shortcut from our recipe for Moroccan Lemon-Herb Chicken Skewers. Removing the peel from the lemon and cooking it in a salty solution re-creates the intense flavor and satiny texture of slow-cured preserves in just 10 minutes.
HOW-TO: In a small skillet, combine 1/4 cup thin lemon peel strips, 1/4 cup fresh lemon juice and 1 tablespoon salt. Cover and simmer until the peel is tender, about 10 minutes. Drain. Tip: Use your preserved lemon to brighten up all sorts of dishes. Below are some of our suggestions.
MUDDLE with fresh lemon juice and simple syrup, then top with some club soda for a sparkling preserved lemonade.
FINELY CHOP with fresh parsley and garlic and toss with EVOO and pasta or with roasted carrots.
WHISK with white wine vinegar, EVOO and a touch of honey for a vinaigrette. Toss with leafy greens or a three bean salad.
PUREE with room temperature butter in a food processor. Serve with hot rolls or put a pat on top of grilled fish.