Technique

Cooking School Lesson 4: Fix Flavor FAST!

Want to transform humdrum dinners into mealtime magic? It’s easy! Hit the kitchen armed with these genius tips and simple recipes from our Every Day experts, and your friends and family will wonder if you went to cooking school on your lunch break!

Lesson 4: Fix Flavor Fast

It’s happened to all of us: That pot of soup, piece of fish or bowl of pasta is just plain boring. Don’t worry! These four simple ingredients can turn a one-note dish into a plate-licking hit in a matter of minutes.

 

 

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Cooking School Lesson 3: Slice & Dice Like a Pro

Want to transform humdrum dinners into mealtime magic? It’s easy! Hit the kitchen armed with these genius tips and simple recipes from our Every Day experts, and your friends and family will wonder if you went to cooking school on your lunch break!

 

Lesson 3: Slice & Dice Like a Pro

Get more out of your chef’s knife! These sharp tips will make your mealtime prep faster, easier and way more efficient, no matter what you’re cooking tonight.

 

 

 
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Pickle Perfect

There’s nothing quite like a tart, crisp pickle on a hot summer day. And while we could just run out to our favorite sandwich shop to pick up a sliver or two, something about making them ourselves sounds so much more appealing. So this weekend, grab some cucumbers, mason jars and a few pantry ingredients and you’ll have freshly pickled– well, pickles, in just three days! Try classic Bread & Butter Pickles to layer onto burgers, hoagies or to chop and stir into egg or tuna salad. They’re easy-breezy!

 

 

 

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Cooking School Lesson 2: Your Broiler is Your New BFF

Want to transform humdrum dinners into mealtime magic? It’s easy! Hit the kitchen armed with these genius tips and simple recipes from our Every Day experts, and your friends and family will wonder if you went to cooking school on your lunch break!

 

Lesson 2: Befriend Your Broiler

Every oven has one, but when’s the last time you used yours? The high-heat hero cooks many cuts of meat and seafood in 10 minutes or less (our faves: scallops and 1-inch-thick ribeyes), and fruits and veggies are ready in a flash (try pineapple rings or sliced peppers). Bonus: A broiler is your cold- weather grill. Its intense heat gives food an appealing, smoky flavor. Here’s the perfect starter recipe:

 

Broiled Plums with Orange-Vanilla Sugar

 

Tart and juicy plums get lightly coated with a layer orange zest, vanilla bean and sugar, creating the perfect crust and the broiler works its magic. The result, a warm and sweet forkful of summer, guilt-free!

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Cooking School Lesson 1: How to Make Sauce Using Your Food Processor

Want to transform humdrum dinners into mealtime magic? It’s easy! Hit the kitchen armed with these genius tips and simple recipes from our Every Day experts, and your friends and family will wonder if you went to cooking school on your lunch break!

 

Lesson 1: Get Saucy!

Amp up chicken, veggies — everything! — with a no-cook sauce. Each takes just five minutes and is as easy as pushing a button on your food processor or blender. Try one of these three fabulous sauces to give your dinner an instant upgrade.

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From Chilled to Grilled

 

Give your oven the summer off! Use your grill to heat up your favorite frozen foods and add smoky flavor, too.

 

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Just ‘Cue It!

Barbecue expert, cookbook author and executive chef of the Hill Country Barbecue Market restaurants, Elizabeth Karmel shares her best barbeque secrets.

 

 

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6 Spins on Lemonade

 

Squeeze the most out of your summer with these fun, fresh ways to flavor your drink!

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Our Top Grilling Tips

We wouldn’t claim it to be Grilling Week if we didn’t know a thing or two about the subject matter. As we share our best grilling recipes, we want you to cook them to utter perfection, so before the week gets too crazy, we’re sharing our top grilling tips. Whether you’re in the mood for chicken, seafood or even dessert, here’s what you need to know about grilling:

 

 

 

1. X Marks the Spot

A great piece of grilled meat isn’t complete without gourmet grill marks. But how can you achieve this restaurant-quality look at home?

Make sure your grill is hot, hot, hot (about 400°)! Pat your steaks dry with paper towels, then rub with oil, which heats up on the grate to cleanly sear the meat and ensure that it won’t stick when you try to turn it. Cook your meat on the grill for 2 minutes; rotate a quarter-turn and cook for 1 minute more. Flip and repeat on the other side (for medium-rare). Don’t fiddle — that’s what messes up the marks!

 

 

 

2. Make your Veggies Fit

Trying to grill smaller veggies like peppers or asparagus, but they keep falling through the grates?

Good news! You don’t need to buy a special basket. Just cut the veggies thicker — e.g., bell pepper halves instead of strips. You can always slice them later if you need smaller pieces. You can also place them perpendicular to the grate. When you’re cooking a variety of vegetables, you should group them on the grill according to cooking time, not all in one mixed bunch; this makes it easier to remove them when they’re done.

 

 

 

3. How to Test for Doneness

Implement these four techniques on how to check your grilled chicken for doneness on any type of meat:

Prick with a Knife
Jut the tip of a sharp paring knife into a juicy part of the chicken, such as its thigh joint. If the juices have a pink tint, keep cooking. The meat is safe to eat when the liquids run clear.

Use a Thermometer
Insert a meat thermometer into the thickest part of the chicken, pressing it into the center of the flesh (do not hit bone). The meat is safe to eat at 165°; take it off the grill when it registers 160° to account for carryover cooking.

Poke with Your finger
Practice makes perfect with this no-tools-required technique. Using your index finger, tap the thickest area of the meat. If it springs back to your touch (and doesn’t mush under your finger), chances are good it’s cooked through.

Yank on a Joint
Grab the end of a leg with your fingers or a set of grilling tongs and tug it away from the body. When the joint separates easily, the chicken is ready.

 

 

 

4. You Can Grill Just About Anything… Including Your Condiments!

Don’t limit yourself to steak corn on the cob. Anything you would normally cook can be thrown on the grill instead. Our Charred Tomato-and-Red-Pepper Ketchup adds a smoky touch to the classic sweet and savory condiment.

 

 

 

5. Just Because It’s Grilled Doesn’t Mean It Can’t be Chilled

Grilling doesn’t just add heat– it also adds an insanely savory smoky flavor that can’t be achieved with any other cooking method. Even after your food has cooled, the flavor will last, so start using your grill for recipes that are normally served chilled or at room temperature, like our Grilled Curry Zucchini, Red Bell Pepper and Arugula Salad with Yogurt Dressing.

 

 

 

6. Sweet + Savory = a Grill’s Best Friend

One of our favorite things to grill during the summer is fruit, and since grilling already infusing so much savory flavor, why not think outside the dessert realm and pair your sweet grilled fruit with savory flavors, like herbs and spices? Try our Grilled Pears with Whipped Mascarpone, which work beautifully as a side dish or light dessert.

 

 

There you have it! Our best tips for grilling your favorite meats, veggies and fruits all summer long. Now get to it!

 

 

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Eggspert Advice!

In honor of National Egg Day, we’re sharing our most egg-spert advice on perfectly cooked eggs. Whether you like ‘em hard boiled, scrambled or even poached, our tips, tricks and recipes will definitely give you an excuse to eat an egg or two today!

 

Foolproof Hard-Cooked Eggs

Eggspert Advice: The fresher the eggs, the harder they are to peel. If you know you want to make deviled eggs over the weekend, just buy your eggs earlier in the week!

 
 

Perfect Poached Eggs

Eggspert Advice: Starting with cold eggs and adding a splash of vinegar and a pinch of salt to the water will help the whites stick closer to the yolks, giving you round, neatly formed eggs.

 
 

No-Fear Fried Eggs

Eggspert Advice: Sliding th eeggs into the pan from a small bowl is a more gentle method than dropping them in from their shells, which could cause the yolks to break.

 
 

Simple Scrambled Eggs

Eggspert Advice: Mixing eggs with milk or cream may give you a richer flavor, but water creates a steamy atmosphere that leads to a fluffy scramble. Use 1/2 tbsp. water per egg.

 
 

Effortless Omelets

Eggspert Advice: To make sure the omelet is tough enough to fold but not thin enough to break, three eggs is the magic number.

 
 
 

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