Author: Jim Romanoff
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Any grill can produce great barbecue
Making mouthwatering smoked and barbecued meats in your backyard is easy, so long as you don’t mind being a control freak.Tender, flavorful barbecue is all about slow cooking at low temperatures. That’s why it is essential that you be able to carefully control the heat in your grill or smoker. The good news is that…
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RECIPES: Save on Thanksgiving by balancing ease and cost
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save The sour economy has done wonders for improving home cooking skills, prompting many of us to cook from scratch to save a little scratch. But for a big holiday meal such as Thanksgiving, doing it…
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Lo mein: A healthy makeover of a takeout staple
Chinese takeout is always a treat, but it can be hard to sort out whether it’s a healthy one.Of course, with egg rolls, spareribs and fried rice, there’s not much guessing. But when it comes to the vegetable stir-fries and noodle dishes, the answer isn’t as obvious as we’d like.In principle, most Chinese stir-fries and…
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Grind whole spices at home for best flavor
When fat is cut from recipes, flavor can follow. That’s when spices become the key to making lighter foods taste great. And if you want to get the most out of your spices, it’s best to follow a few simple tips.Whenever possible, buy whole spices, says Raghavan Iyer, author of “660 Curries.” Spices get their…
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RECIPE: Whole-grain pasta is getting easier to love
Not so long ago, whole-wheat pasta tasted too much like the boxes it came in.Much has changed. At many grocers, the whole-wheat or multigrain pasta selection can take up more than a quarter of the section, and the quality and taste have improved considerably.This is good news because whole-grain pastas, compared with their white-flour equivalents,…
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Bison is back on the table; now learn to cook it
The American bison is back, and not just on the Great Plains.Thanks to two Teds — President Teddy Roosevelt and media mogul Ted Turner — the bison has traveled an unlikely path from ubiquity to near extinction to rising star of the culinary scene.The problem now is that Americans — who last year bought 31…
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Not all turkey burgers are lean
If you think just because you use ground turkey to make a burger it’s automatically healthier, you could be in for a big surprise.Ground turkey has a reputation for being lean, but there are many varieties available, some with as much as 17 grams of fat in a 4-ounce portion. At that point, you might…
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Simple secrets to building a better burger at home
Don’t let the fast food chains hold a monopoly on America’s hamburger culture. A great burger is worth slowing down for.For celebrity chef Bobby Flay, who has a new book on the subject and has recently opened Bobby’s Burger Palaces in several locations, making the perfect burger involves treating “each component with the thought and…
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Glaze helps keep grilled chicken moist
Browned and crispy skin gives chicken mouthwatering flavor and, unfortunately, anywhere from 50 to 75 percent of its fat.That’s why most health-conscious cooks remove the skin and trim any visible fat before cooking. But that’s often at the expense of flavor and moistness.The good news is that leaving the skin on during cooking, then removing…
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Yogurt moves beyond breakfast (1 recipe)
Yogurt can be so much more than what’s for breakfast.As the base for a marinade, it does wonders for a piece of chicken, fish or meat. And because plain, nonfat yogurt is only mildly acidic, it is especially well suited for marinating delicate foods.Marinades usually are made with either acidic ingredients (wine, vinegar and citrus…