Author: Pervaiz Shallwani
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Artisan bread at home: No need to knead
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save For physician Jeffrey Hertzberg and baker Zoe Francois, the journey to no-knead bread began innocently enough.While their toddlers learned to play the xylophone in a Minneapolis music class, Hertzberg began telling Francois about his no-knead,…
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RECIPES: No need to get fancy to get good turkey meat
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save Deep-frying. Wood-smoking. Sous vide. The mind-numbing number of suggestions for mining flavor from the typically unforgiving Thanksgiving bird has swelled in recent years.This year, leave them all behind.For tasty fowl on Turkey Day, the new…
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How to make a mean lean burger that tastes good
Josh Ozersky has strong feelings about low-fat hamburgers.”A lean burger is an abominable object,” says Ozersky, author of “The Hamburger: A History.” “Everything that is valuable in the meat lies in the fat. The way I think of it is, the fat is the meat and meat is the vegetable.”The prevailing wisdom in traditional burger…
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A fresh take on Easter ham, no spiral cut needed (1 recipe)
An Easter ham is a tradition that dates to pre-Christian Europe, when the pig was considered a symbol of luck. But the Easter ham as we know it was more a creation of American marketing than a throwback to the old country.During the 1930s, Chicago meatpackers launched a campaign promoting hams as an Easter dish.…
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Asian sweetener: Get to know palm sugar (1 recipe)
Even adventurous cooks might be intimidated the first time they discover palm sugar tucked among the Asian ingredients at the grocer. These hard, sometimes oddly large chunks of brownish sugar don’t exactly tempt with obvious uses.But it’s an ingredient worth getting to know.Once exclusively the byproduct of the palmyra palm, today palm sugar has become…
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Rethinking the cheese ball
History has not been kind to the cheese ball. Early on, this classic party food earned an ugly reputation it’s been mostly unable to shake – an orange softball filled with garish industrial cheeses, smacking of an untraceable sweetness, and coated with stale, often soggy, nuts. Not exactly food to get your guests going –…
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Sauce forms foundation of creamy baked mac ’n’ cheese
Don’t tell the kids, but macaroni and cheese didn’t always come from a box.With lineage that can be traced to 13th-century Italy, and later the English settlers who brought it to the colonies, baked pasta tossed with melted cheese has long been an American favorite. Today, macaroni and cheese generally takes one of two forms…