LIFE/TRAVEL

12/09/2009

Four foods you can freeze for later
You hate to waste food, right? Here are four ingredients you may not have realized you can store in the freezer, from Victoria Shearer's Quick, Cheap Comfort Food: 100+ Recipes for Meals in a Hurry (Sellers, $14.95):

12/01/2009

Plan ahead for a perfect holiday party

EVANS CAGLAGE/DMN

Blue Cheese and Bacon Spread (above) can be prepared early to save time on the day of your party.
Delight guests with easy Christmas brunch
Recipes: Appetizers | Sweets
Beverages: Cocktails | Hot drinks
Full holiday recipe database

11/20/2009

How to thaw your Thanksgiving turkey (and what to do if you forget)

DMN / File

If you have a frozen turkey, start thawing it now. Here's how to get it done safely.
How to roast the turkey perfectly
How to fry a turkey
Help hotlines
Video: How to carve a turkey
More Thanksgiving

11/19/2009

Get the kitchen ready for Thanksgiving

What could be more satisfying than remodeling your kitchen? Using it! And Thanksgiving is one of the best times of year to be in the kitchen, especially with the expectation of a visit with hoards of friends and family.

10/22/2009

Tips on keeping herbs garden-fresh
Keeping herbs fresh is similar to keeping fresh-cut flowers. In the kitchen, put bunches of fresh herbs in a small vase of fresh water so they're at hand when you're cooking. Slip a plastic bag over them and refrigerate. Change the water every day or so.

08/13/2008

Two-Minute Expert: How to shock vegetables
At some point, a recipe may call for you to shock green vegetables after boiling them. To do this, fill a large bowl with ice and water, and submerge the vegetable(s) to stop the cooking immediately. If vegetables are not shocked after being boiled, the internal heat continues to cook them. An alternative to the ice-water bath is to place the vegetable(s) in a large colander immediately and rinse for 1 minute using cold water.

07/31/2008

Two-Minute Expert: Making mirepoix

02/06/2008

Two-Minute Expert: How to use pink peppercorns

09/12/2008

Two-minute expert: The only knives you need
Some home cooks have a block of knives, and if they dish up a variety of fare for family dinners, they may get to use each knife. But three basic knives are all you really need.

06/27/2007

Two-Minute Expert: Cut a big round cake with ease
There are certain advantages to cutting a sheet cake. It's a rectangle, so slicing it into servings is straightforward. But a round layer cake can be as intimidating as it is impressive when it comes to slicing. You can cut it into wedges, but sometimes servings are too large. Here's how to overcome this problem.

06/20/2007

Two-Minute Expert: Slice goat cheese simply

Use dental floss to cleanly slice soft goat cheese such as chèvre.

06/11/2007

Bring the heat, not the firefighters
Although it would add drama to the evening meal, a visit by the fire department, sirens blazing, isn't generally in the plan.

What beer geeks know
Beer is back. The new beer subculture is fueled by a wave of artisanal beers the likes of which you'd never see in a television ad.

Two-Minute Expert: Chile veins hold the heat
Those chiles seemed so appealing in the produce case, inviting green or red or yellow. The accompanying sign said medium, meaning not too hot. Do you trust the purveyor to steer you right?

05/22/2007

Two-Minute Expert: What's that dimple in the wine bottle
The dimple in the bottom of a wine bottle is called a punt (or a "kick-up" by bottle manufacturers).

04/25/2007

Two-minute Expert: Chiffonade
Chiffonade literally means "made of rags" in French. And while you're not going to "make rags" when you are asked to chiffonade, you are going to cut herbs or greens such as sorrel, basil or lettuce into very thin strips. Using basil as an example, you stack several leaves, largest to smallest, and roll them up sideways to make a little cigar. Cut across the rolled cylinder with a very sharp knife to make the strips. A dull knife mashes and bruises the delicate herb, turning it black.

04/23/2007

Microwave asparagus for a quick side dish

For those nights when you need something green and quick, microwave a pound of asparagus. You'll load up on the nutrients, and the cooking clocks in at less than 5 minutes.

03/28/2007

Roasting peppers: 3 easy ways

I love the sweet, smoky flavor, silky texture and bright color of roasted peppers. You can buy them jarred, but homemade is much tastier. Once roasted, they keep well, so I prepare a dozen at a time and freeze the extra in 1-cup containers. Here's what you need to know.

02/26/2008

How to revive day-old bread
So you bought an artisan loaf or baguette, and already it's hard on the outside? Here's how food stylist Karen Elizabeth Watts says to turn it back into an old softie.

02/05/2007

How to rescue a sweet that's burned, broken or just boring
Sometimes, dessert disappoints. Like the pie with the burnt crust. Or the one that slid off the car seat and broke. Take heart: With a little doctoring, you can turn out the festive finale that everyone anticipates at Thanksgiving. Here are some ideas:

01/25/2007

Flour makes chopping dried fruit easier

EVANS CAGLAGE/DMN

Love those date muffins, hate chopping the dried fruit because the knife becomes a sticky mess? Here's a solution.

01/24/2009

How to make the best steak you can - at home

EVANS CAGLAGE/DMN

Learn how to make a perfect steak at home.

Before you ruin another perfectly good porterhouse by charring it - la Fred Flintstone, take our expert course on the basics of buying and grilling steak.

Video Part 1: How to select and season your steak
Part 2: Handling the steak on the grill or stove
Part 3: Is it done?

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