Salads get an instant upgrade with five new supermarket finds that add flavor and crunch. So long, boring croutons!
When you think of a soft pretzel, the first thing that comes to mind is probably what we see on every street corner of New York City: a classic, knotted pretzel covered in coarse salt and wrapped in paper. However, a new pretzel is taking recipes, grocery stores and menus by storm: the pretzel roll.
We first fell in love with these pillowy buns in our Oktoberfest Faves column, but now even Rach is getting on board with her new 30-Minute Meal recipe for Turkey Cheeseburgers with Beer-B-Q Sauce on Pretzel Rolls. She gives them a homemade feel by suggesting you brush the tops with water and sprinkling them with kosher salt.
Not in the mood for a burger? These rolls would probably taste good just with a slathering of mustard, like Sir Kensington’s! Now how’s that for a simple snack idea??
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!
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.
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
This stellar spring ingredient is meant for more than just the crudités platter! Here are just a few reasons why you should be buying it now:
There are about 100 radish varieties, ranging in size from tiny to tremendous. (The world’s heaviest, from Japan, weighed more than 68 pounds!) Some of the most common varieties (pictured above) include cherry bellies, plum purples, burpee whites, white icicles, French breakfasts, watermelons and Easter eggs. Talk about some fun names!
Why You Should Buy It
How You Should Use It
From completely raw to slowly cooked, here are some delicious radish recipes to take advantage of this spring:
Rice is one of the most versatile, affordable and easy-to-use ingredients, ever. But with so many versions at the grocery store now, how do you know which type is the most cost- and time-efficient? Let’s explore the options.
Traditional, instant, boil-in-bag and fully cooked rice all have their pros and cons, but we found that instant rice is light, clump-free and super speedy to cook. Pour the par-cooked rice into boiling water, turn off the heat, cover, and in 5 minutes you’re good to go.
Why You Should Buy It
The convenience and goof-proof results are worth the prep time of just 11 minutes and price of 19 cents per oz.
How You Should Use It
Cutting out cooking time means you’ll have more time to spend on carefully crafting a recipe. Here are some ideas that utilize the convenience of instant rice: