cooking techniques

Cooking School Lesson 10: Do You Know Your Herbs?

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 10: Herb is the Word!

Fresh herbs put the dazzle in dinner. Learn a few new uses for your favorites. (And never mistake the cilantro for parsley again!)

 

 

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Cooking School Lesson 9: Mix Up Your Herbs and Spices

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 9: Spice Things Up!

Dried herbs and spices are great on their own, but they’re even better together. There’s a whole world of mind-blowing flavor sitting in your spice cabinet, just waiting for you to play matchmaker. Start mixing and mingling with these eight make-any-meal-better blends.

 

 

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Cooking School Lesson 6: Whip Up a Killer Pan Sauce

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 6: Whip Up a Killer Pan Sauce

The trick to decking out ho-hum pork chops, chicken breasts or steaks? Deglaze! Translation: Give the meat a good sear and then turn the stuff that’s left in the bottom of the skillet into a two-minute pan sauce that’s amazing drizzled over everything on your plate.

 

 

 

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Cooking School Lesson 5: Two Ways to Cook Your Veggies

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 5: Be a Veggie Whisperer

 
There’s no one right way to cook a vegetable. Use high heat and fast cooking for fresh, bright-tasting sides, or go low and slow for a richer, earthier flavor. Your dinners will be forever free of boring broccoli… or beans… or greens!

 

 
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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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Technique Tuesday: Six Spins on Salsa

Chop some canned tomatoes, then mix together these cool dips. Pass the chips!

1. Taco Joint

Veggies & fruit: chopped carrots, radishes and scallions

Heat: chopped pickled jalapeño

Seasonings: chopped parsley

 

2. Chunky Salsa Fresca

Veggies & fruit: chopped onion

Heat: chopped fresh jalapeño

Seasonings: minced garlic, chopped cilantro lemon juice

 

3. Cool Customer

Veggies & fruit: diced cucumber, chopped onion

Seasonings: chopped cilantro, lime juice

 

4. Smoky Black Bean & Corn

Veggies & fruit: corn kernels, drained canned black beans, chopped scallions

Heat: chopped chipotle chiles in adobo

Seasonings: minced garlic, lime juice

 

5. Spicy Pineapple

Veggies & fruit: diced pineapple, chopped red onion

Heat: sliced serrano chile

Seasonings: toasted cumin seed, chopped mint

 

6. Tequila Sunrise

Veggies & fruit: chopped onion

Seasonings: chopped cilantro, lime and orange juices, shot of tequila

 

 

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Technique Tuesday: Preserved Lemon

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.

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Technique Tuesday: DIY Buttermilk

Though we don’t use it a lot, buttermilk is a great addition to recipes for a tangy, tender bite. But rather than buying a whole bottle only to throw most of it out, you can make your own buttermilk using ingredients you most likely always have on hand! Simply pour 1 tablespoon fresh lemon juice (or any other acidic fruit juice, such as kiwi) or white vinegar into a liquid measuring cup. Then, pour in enough milk to measure 1 cup. Let the mixture sit until it curdles, 5 to 10 minutes, and start cooking! The only April Fool here will be your taste buds!

Use this homemade buttermilk in pancakes, biscuits, chicken and more. Here are some recipes to get you inspired:

 

Buttermilk Chicken Kebabs with Chopped Salad

 

From Seersucker Brooklyn, Chef Rob Newton’s Fluffy Buttermilk Biscuits

 

Buttermilk Cake with Candied Citrus

 

Grilled Cheese-and-Chicken-Sausage Waffles

 
 

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Technique Tuesday: Meet Marsala

Ever see Marsala wine in a recipe and wonder, “Can I just drink it?” Guess what: You can sip the Sicilian beverage (especially today, on National Drink Wine Day)! It tastes great with cured meats and aged cheeses. But remember that it’s fortified, so a grape spirit, such as brandy, has been added to preserve the wine. There are dry and sweet versions: Dry has a rich, smoky flavor that’s ideal for sauces (think chicken marsala); sweet is sometimes used to give tiramisu its boozy kick. Try using it in these dishes:

 

Mushroom Soup with Marsala

Red Chicken Marsala

Sliced Steak & Mushroom Sandwiches

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