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Healthy Green Salad with Foolproof Vinaigrette - Healthy vegetarian dish

Healthy Green Salad with Foolproof Vinaigrette - Healthy vegetarian dish

September 28, 2019
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Most cooks, even good ones, don’t do a very good job when it comes to making a simple green salad. The key is coating the greens evenly but lightly with a properly mixed dressing. Because oil and vinegar naturally
repel each other, vinaigrettes tend to separate, leading to a dressing that is harsh and acidic in one bite, then dull and oily in the next. Whisking slowly and steadily helps break the vinegar into tiny droplets that become dispersed in the oil, creating a smooth mixture called an emulsion. To make a more stable emulsion, we added mustard and mayonnaise, which help to bond the vinegar and oil together. Rubbing the salad bowl with half a peeled garlic clove provides just a hint of garlic flavor. This is a basic formula for vinaigrette; red wine, white wine, sherry, or champagne vinegar will all work here, so use whichever you like best.

Servings

4

Total Time

10 minutes

Ingredients

1 tablespoon wine vinegar
1½ teaspoons minced shallot
½ teaspoon mayonnaise
½ teaspoon Dijon mustard
⅛ teaspoon salt
Pepper
3 tablespoons extra-virgin olive oil
8 ounces (8 cups) lettuce
½ garlic clove, peeled

Procedure


  1. Combine vinegar, shallot, mayonnaise, mustard, salt, and pepper to taste in small bowl. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain.
  2. Place oil in small measuring cup so that it is easy to pour. Whisking constantly, slowly drizzle oil into vinegar mixture. If pools of oil gather on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking and drizzling in oil in slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface. (Vinaigrette can be refrigerated for up to 2 weeks.)
  3. Fill salad spinner bowl with cool water, add lettuce, and gently swish leaves around. Let grit settle to bottom of bowl, then lift lettuce out and drain water. Repeat until lettuce no longer releases any dirt.
  4. Dry greens using salad spinner, stopping several times to dump out excess water. Blot with paper towels to remove any remaining moisture. Tear dried greens into bite-size pieces. Rub inside of salad bowl with garlic. Add lettuce.
  5. Rewhisk dressing and drizzle small amount over greens. Toss greens with tongs, taste, and add more dressing if desired. Serve.

Variation

Lemon Vinaigrette
Substitute lemon juice for vinegar and omit shallot. Add ¼ teaspoon finely grated lemon zest and pinch sugar with salt and pepper.

5 EYE-OPENING PRINCIPLES OF HOW FLAVOR WORKS

5 EYE-OPENING PRINCIPLES OF HOW FLAVOR WORKS

September 28, 2019
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Cold Dulls Flavor

The microscopic receptors in your taste buds are extremely
temperature-sensitive. They work much better at warm
temperatures than at cooler ones; when you eat cold food, they barely
open, minimizing flavor perception. However, when food is hot, their
sensitivity increases more than a hundredfold, making food taste way
more flavorful. Cold food also has fewer aromas, which makes them
taste less flavorful. So, dishes meant to be served hot should be
reheated, and dishes served chilled must be aggressively seasoned to
make up for the flavor-dulling effects of cold temperatures.

Fat Carries Flavor

Fat is not only an efficient carrier of flavor, it also dissolves flavor
components, carrying them into sauce and other surrounding
ingredients. Some meat scientists claim that if you removed all of the fat
from meat you could not tell the difference between, say, pork and beef
because so many of the flavor components reside in the fat. Fat also
gives flavors roundness and, by coating your mouth, lets you savor them.
This is why adding a fat (such as butter, sour cream, cheese, or oil) to an
overly spicy dish can help counteract the offending ingredient and
balance out the flavors.

Brown Is the Color of Flavor

Whether from caramelization of sugars or the browning of proteins
called the Maillard reaction, when a food turns brown during
cooking, that indicates chemical changes that cause the development of
tons of new flavor, color, and aroma compounds.

Flavor Changes over Time

Have you ever noticed how some soups and stews taste better the
day after you make them? In addition to the changes that occur
with temperature, there are many other chemical reactions that
continue to take place even after cooking ends. The sugars in dairy
break down, the carbohydrates in onions develop into sugars, the
starches in potatoes convert into flavorful compounds, and you end up
with a deeper, more richly flavored dish. Flavors that may seem harsh at
first, like chile peppers, mellow with time. If a recipe specifically calls for
you to let the dish sit so the flavors can meld, do it; it will result in a more
balanced dish.

Salt Is Magic

Salt may well be the most important ingredient in cooking. It is one
of our five basic tastes and it adds an essential depth of flavor to
food. Salt also has the ability to change the molecular makeup of food
and is used to preserve and to add moisture to meat. For more
information, see this page.

How to properly season meat - Chefs Trick

How to properly season meat - Chefs Trick

September 28, 2019
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No matter how well cooked the meat is, it won’t taste very good if it’s
not properly seasoned.

Season Early

For the most well-rounded flavor, we encourage seasoning meat
before cooking. This gives the salt time to migrate into the food and
allows heat to tame the punch of pepper. Seasoning properly at the
start is especially important with steaks, chops, and roasts since you
won’t be able to season them to taste after cooking without cutting off
a piece!

Salt + Time = Better Meat

You can certainly season with salt right before cooking for flavor, but
you can also use salt (and time) in advance of cooking to improve the
texture of many cuts of meat. When salt is applied to raw meat, juices
inside the meat are drawn to the surface. The salt then dissolves in
the exuded liquid, forming a brine that is eventually reabsorbed by the
meat, creating juicier and more flavorful results. But you do have to
wait until the brine is reabsorbed; if you try to pan-sear the meat too
soon, the liquid will inhibit browning in the skillet. We prefer to use
kosher salt for salting meat because it’s easier to distribute the salt
evenly.

Seasoning with Flair (and a Purpose)

In recipes that call for seasoning meat with a specified amount of salt,
it can be tempting to sprinkle very close to the meat so that none of
the salt is lost to the cutting board. Unfortunately, this leads to an
uneven distribution of salt. There’s a reason that chefs tend to season
food by sprinkling the seasoning from a good foot above the counter,
and it’s not just kitchen theatrics: The higher the starting point, the more evenly the seasoning will be distributed. The more evenly
distributed the seasoning, the better the food tastes. So next time you
have to season a steak, place the meat on a rimmed baking sheet and
sprinkle with the specified amount of salt from up high. Then simply
pick up each piece of meat and roll it in any salt that has landed on the
baking sheet.

Cooking Tips - Know the cuts and Kitchen Cutting Board

Cooking Tips - Know the cuts and Kitchen Cutting Board

September 27, 2019
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The cutting board is the center of a cook’s work. If your board is in order, your cooking is off to a good start.

Set Up Your Board

First, make sure the board isn’t going to slide around the counter as you
work. Some boards have nonslip grips on the bottom or sides. If yours
doesn’t, place either a square of damp paper towel or small pieces of
shelf liner between the counter and the cutting board to firmly anchor it
before you do anything else.

A Place for Everything

Organizing your prepared ingredients into little bowls isn’t just for TV
chefs—it’s actually really useful. This setup makes it easy to grab an
ingredient and add it to a hot pan at just the right moment, and it keeps
the prepped ingredients from crowding your cutting board.

Keep It Clean

As you’re prepping your ingredients, don’t just push the trimmings and
skins to the side; this reduces the usable area on your board, and those
trimmings have a way of getting back into the mix. Instead, place a small
bowl or plastic grocery bag at the side of your board for everything that’s
destined for the trash or compost.

KNOW YOUR CUTS

The language of cutting can seem mystifying—chopping, dicing, mincing.
What exactly is the difference? It may not seem like it would matter that
much, but because cooking times are calibrated for ingredients cut to a
particular size, food that’s cut incorrectly won’t cook right. Here are some
explanations for a few common and sometimes confusing prep terms
that you should know.

“chopped fine” / “chopped” / “chopped coarse”
Chopping is the most general word for cutting food into small pieces, but
the size designations have pretty specific meanings. “Chopped fine”

corresponds to food cut into ⅛- to ¼-inch pieces, “chopped” to ¼- to ½-
inch pieces, and “chopped coarse” to ½- to ¾-inch pieces.

“diced”

We don’t call for dicing (“chopped” works fine for us) but if you see the
term, it refers to food cut into uniform cubes, which can be large or
small. Since most ingredients don’t have right angles, not every piece will
be a perfect cube; just do your best.

“minced”

Minced ingredients are cut into ⅛-inch pieces or smaller; this is likely the
smallest cut most recipes will call for. Pungent ingredients such as garlic
and herbs are often minced to make them easier to evenly distribute
throughout a dish.

“sliced”

In general, slicing calls for cutting food into pieces with two flat edges
(the thickness will depend on the recipe). Orb-shaped foods like onions
are difficult to slice whole because they do not sit on a flat side. Unless
whole sliced onion rings are the goal, halve an onion pole to pole, peel it,
sit it on a cut side, and then slice.

“matchsticks”

Also known as “julienne,” this refers to cutting food into matchstick-size
pieces, ¼ inch thick (or less) and 2 inches long, unless otherwise
specified. Start by cutting the ingredient into 2-inch-long segments, then
cut each segment into ¼-inch-thick planks. Working with a few planks at
a time, stack the planks and cut them into ¼-inch-thick matchsticks.

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How to become an expert in kitchen knives

How to become an expert in kitchen knives

September 27, 2019
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HOLDING YOUR KNIFE

We get it—this sounds too basic to even discuss. You just hold it how you hold it, right? You don’t have to think about it. But what you don’t think about can still hurt you. Much as how a Major League Baseball star holds a bat, how you hold a knife makes a difference in terms of control and force. And don’t forget about the other hand—the one that holds the food securely in place while you cut. How you hold the food steady makes a difference in terms of fingertip safety.



Control Grip

For more control, choke up on the handle and actually grip the blade of the knife between your thumb and forefinger. This will be the most common grip you use for ingredient prep.



Force Grip

Holding the knife on the handle allows you to use more force and is helpful when cutting through hard foods or bone. Most ingredients don’t require that much force, however.



Protect Your Fingertips

Use the “bear claw” grip to hold food in place and minimize danger. Tuck your fingertips in, away from the knife, and rest your knuckles against the blade. During the upward motion of slicing, reposition your guiding hand for the next cut.

MOVING YOUR KNIFE



For Small Items, Keep the Tip Down

To cut small items, push the blade forward and down, using its curve to make smooth strokes. With each cut, move the knife (not the food). The blade should touch the board at all times when cutting small food.



For Large Items, Lift Blade Up

To cut large items, such as an eggplant, lift the entire blade off the board to help make smooth strokes.



For Tough Items, Use the Heel

To cut through tough foods, use one hand to grip the handle and place your flat palm on top of the blade. Cut straight down, pushing the blade gently. Make sure your hand and the knife are both dry to prevent slippage.

WHEN THE FOOD IS DONE | CHEF TIPS

WHEN THE FOOD IS DONE | CHEF TIPS

September 27, 2019
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WHEN IS FOOD DONE?

There’s nothing like a spectacular kitchen failure featuring leathery meat, disintegrated vegetables, or, worse yet, billowing smoke to drive home the importance of timing in cooking. Don’t just glance at the clock or assume your internal timekeeping will be reliable enough; always set a timer. You can get a special timer specifically designed for use in the kitchen, but you can also use a microwave timer, oven timer, or the timer on your phone; just make sure you have some way of keeping time. All that being said, don’t rely solely on timing to guide your cooking —other types of cues are also incredibly important. And if a recipe presents a range of time for a step, always start checking for doneness at the early end of the range. Trust your senses and your common sense alongside your reading of the recipe.

USE YOUR EYES

Food changes color and appearance as it cooks; the difference between a crisp-tender, bright green piece of broccoli and a dull gray-green piece of overcooked broccoli is easy to see. And if you want good flavor on your chicken, don’t take it out of the pan until it has good golden-brown color all over it.

USE YOUR NOSE

Many foods have a distinct aroma when they’re done, such as toasted nuts, baked goods, or caramelized onions. And unless you’re making a recipe that’s purposefully blackened or charred, if you can smell
something burning, you should check on it, even if the timer says you still have 20 minutes left.

USE A PARING KNIFE

The texture of most foods changes during cooking. In order to gauge these changes, use a sharp paring knife to test foods for doneness cues; do the potatoes yield easily or does the blade meet resistance? When you
nick a piece of fish or thin cut of meat, is it still raw inside?

USE A THERMOMETER—ESPECIALLY FOR MEAT

When it comes to final doneness, numbers don’t lie; the best and most foolproof way to determine when food is done is to use a thermometer, not only for proteins but also bread and custardy desserts. A good one is vital for ensuring success in the kitchen. See this page for our brand recommendations.

USE DOWNTIME

Don’t forget about the magic of carryover cooking and the importance of resting meat (see this page for much more information). Finished food often needs to rest after cooking in order for temperatures to equalize, juices to redistribute, and ingredients to cool enough that you won’t burn your mouth. Your food isn’t really done until this step is!

CHECKING DONENESS

Always take the temperature of the area that will finish cooking last, which is the thickest part or, in some cases, the center. Bones conduct heat, so make sure the thermometer doesn’t touch them. We recommend
taking more than one reading to confirm doneness. For specific doneness temperatures, see the chart below.

Steaks, Chops, and Small Roasts

Use tongs to hold the meat, then insert the thermometer sideways into the center. You can also use this technique for pork tenderloin or rack of lamb; just lift the meat with a pair of tongs and insert the thermometer into the end.

Burgers

Leave the burger in the pan or on the grill (so it won’t fall apart), slide the tip of the thermometer into the burger at the top edge, and push it toward the center, making sure to avoid hitting the pan (or grill) with the probe.

Poultry

Because breast meat cooks faster than thigh meat, you must take the temperature of both. Try to avoid hitting bones, cavities, or the surface of the pan, as this will result in an inaccurate reading. When temping a
whole bird, use the following methods:


  • For Thigh Meat Insert the thermometer at an angle into the area between the drumstick and the breast, taking care not to hit the bone. It should register 175 degrees.

  • For Breast Meat Insert the thermometer from the neck end into a breast, holding the thermometer parallel to the bird. It should register 160 degrees.

  • If cooking chicken or turkey pieces, use the same techniques described above, while lifting the piece with tongs and inserting the thermometer sideways into the thickest part of the meat, taking care to avoid bones.

FOOD SAFETY IN 10 EASY STEPS

FOOD SAFETY IN 10 EASY STEPS

September 27, 2019
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Food safety may seem like a drag, but it can be a matter of life and death—or at least, life and extreme gastrointestinal discomfort. Luckily, it’s actually pretty easy to keep your kitchen clean and safe. Most of our cleaning protocols are based on the judicious application of hot water, soap, and the occasional splash of bleach solution. Following basic sanitation practices can dramatically reduce the risk of foodborne illness for you and everyone else you’re feeding.

Wash Your Hands

Washing your hands is one of the best (and easiest) ways to stop the spread of foodborne pathogens that can make you sick. Wash before and during cooking, especially after touching raw meat or poultry.
The U.S. Food and Drug Administration (FDA) recommends washing for at least 20 seconds in warm, soapy water, i.e., for at least the length of the Happy Birthday song. So get scrubbing (and singing).

Sanitize Your Sink

Studies have found that the kitchen sink is crawling with even more bacteria than the garbage bin. The faucet handle, which can reintroduce bacteria to your hands after you’ve washed them, is a close second. Though we’ve found that hot, soapy water is amazingly effective at eliminating bacteria, for added insurance you should clean these areas frequently with a solution of 1 tablespoon bleach per quart of water.

Clean Your Gear

In terms of bacteria, your sponge is right up there with your sink. A wet sponge is an ideal host for bacteria, so whenever possible, use a paper towel or dishcloth instead. If you do use a sponge, disinfect it.Microwaving and boiling are effective ways to clean a sponge but since sponges have been known to catch fire in high-powered microwaves, we prefer to boil them for 5 minutes. Cutting boards are another key location for bacteria in the kitchen. We have found that cutting boards of all materials are best cleaned by a thorough scrub with hot, soapy water.


Season Safely

Though most bacteria can’t live for more than a few minutes in direct contact with salt, it can live on the edges of a box or shaker. To avoid contamination, grind pepper into a clean small bowl and then mix it with salt. You can reach into the bowl for seasoning without washing your hands every time. At the end of meal prep, discard any leftover seasoning and wash the bowl.

Separate Raw and Cooked Foods

Keep raw and cooked foods separate to prevent the spread of bacteria. Never place cooked food on a plate or cutting board that came into contact with raw food (meat or not), and wash any utensil (including a thermometer) that comes in contact with raw food before reusing it.


Put Up Barriers

Items that come in contact with both raw and cooked food, like scales and platters, should be covered with aluminum foil or plastic wrap to create a protective barrier. Once the item has been used, the protective layer should be discarded—taking any bacteria with it. Similarly, wrapping your cutting board with plastic wrap before pounding meat and poultry on it will limit the spread of bacteria.

Don’t Rinse Raw Meat and Poultry

Avoid rinsing raw meat and poultry. Contrary to what some cookbooks (or your grandmother) might advise, rinsing is more likely to spread contaminants around your sink than send them down the drain. Cooking food to a safe internal temperature will kill surface bacteria more effectively than rinsing, and we’ve found no difference in flavor between rinsed and unrinsed meat.

Defrost in the Fridge

Always defrost in the refrigerator. On the counter, the temperature is higher and bacteria multiply rapidly. Place food on a plate or in a bowl to collect any liquid it releases. Most food will take 24 hours to thaw. (Larger items, like whole turkeys, can take far longer, about 6 hours per pound.)

Cool on the Counter

Don’t put hot food in the fridge right away. This will cause the temperature in the refrigerator to rise, potentially making it hospitable to the spread of bacteria. The FDA recommends cooling foods to 70 degrees within the first 2 hours after cooking, and to 40 degrees within another 4 hours. We cool food on the counter for about an hour and then put it in the fridge.


Reheat Rapidly

When food is reheated, it should be brought through the danger zone (the temperature range from 40 to 140 degrees, where bacteria thrive) as rapidly as possible—don’t let it come slowly to a simmer. Bring leftover
sauces, soups, and gravies to a boil and make sure casseroles reach at least 165 degrees.

KNOW ABOUT THE ANATOMY OF REFRIGERATOR

KNOW ABOUT THE ANATOMY OF REFRIGERATOR

September 27, 2019
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Your refrigerator is more than a box of cold air. There are actually different microenvironments inside a refrigerator and understanding how they work can help you use the various zones to your advantage and keep your meat, dairy, and produce fresh and flavorful.

COLD ZONE

Back, Top to Bottom
The area of the shelves at the back of the fridge (and the bottom of the door) are normally the coldest areas (around 33 degrees). Meat, dairy, and produce that is not prone to chilling injury (apples, cherries, grapes)
should be stored in these areas. This is also the best place for prepared foods and leftovers.

MODERATE ZONE

Front, Top to Bottom
The areas at the front of the refrigerator, from the top to the bottom shelves, are generally moderate, with temperatures above 37 degrees. Put eggs, butter, and fruits and vegetables that are sensitive to chilling
injury (berries, citrus, corn on the cob, melons) in this area. This also includes the top shelves on the door, which can be warmer and should therefore be reserved for items like beverages and condiments.

HUMID ZONE

Crisper Drawer
The crisper drawer provides a humid environment that helps keep produce with a high water content (artichokes, asparagus, beets, broccoli, cabbage, carrots, cauliflower, celery, chiles, cucumbers, eggplant, fresh herbs, green beans, leafy greens, leeks, lettuce,mushrooms, peppers, radishes, scallions, summer squash, turnips, zucchini) from shriveling and rotting. However, if the humidity is too high, water can accumulate and hasten spoilage. You can regulate the humidity by adjusting the vents; the more cold air that is let in, the less humid the environment will be. (If your crisper doesn’t have a slide control, it is always at the highest humidity level of which it is capable.)

Refrigerator storage tips

Storing Meat
Storing meat on a rimmed baking sheet helps keep refrigerator shelves sanitary and allows other food items, such as fruits and vegetables, to be stored on the same shelf without risk of cross contamination.

Storing Cheese
Wrap cheese first in parchment paper and then in aluminum foil. Store the wrapped cheese in the crisper or in an airtight plastic bag or container.

Storing Greens
To prevent bacterial growth, greens must be completely dried before being stored. Store washed and dried greens in paper towels in a zipper-lock bag left slightly open.

What not to store in the fridge

Some produce is sensitive to chilling injury and should be stored on the counter.

Apricots, Bananas*, Kiwis*, Mangos, Nectarines, Papayas, Peaches,
Pears*, Pineapples, Plums, Tomatoes

*Once ripe, these can be refrigerated to avoid overripening. Some discoloration may occur.

Some produce also needs to be kept away from light and heat. Store these in the pantry at cool room temperature in a basket or other ventilated container.

Garlic, Onions, Potatoes, Shallots, Sweet Potatoes, Winter Squash

 Storing bread in the refrigerator may seem like a good idea, but the cold speeds up the staling process. We store bread on the counter or in a bread box; otherwise we freeze it. The same is true for most baked goods.

Secret Ingredients of Cooking to the Next Level

Secret Ingredients of Cooking to the Next Level

September 27, 2019
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Good old basics are great, but sometimes you need a little something special to jazz up a dish. The ingredients in this list might seem a little unorthodox as pantry staples, but folks in the test kitchen swear by their ability to improve pretty much any food you add them to.

Harissa

A dollop of this bright, spicy North African paste can enliven vegetables, eggs, lamb, and soups. The backbone of harissa—chiles—can vary greatly, as can the heat level, so we prefer to make our own (see this
page).

Tahini

This paste made from ground sesame seeds is most common in Middle
Eastern dishes, but its nutty, buttery profile is a welcome addition in
salads and grain dishes and on all types of meat and fish. We also love
whole sesame seeds as a garnish.

Dukkah

This Egyptian condiment is a blend of nuts, seeds, and spices that adds
texture and depth of flavor to dips, salads, and side dishes. (To make your
own, see this page.) Sprinkle it over something as simple as olive oil for
dipping bread or yogurt for a leveled-up snack.

Chinese Black Vinegar

This type of vinegar is aged to develop its complex flavor, which
contributes earthy notes with hints of warm spice to any dish it’s added
to. We like it in dipping sauces or simple, high-impact salads like our
Smashed Cucumber Salad.

Miso

Commonly found in Asian cuisines (most notably Japanese), this
incredibly versatile ingredient is a fermented paste of soybeans and rice,
barley, or rye. It is salty and ranges in strength and color. Lighter misos
are typically used in more delicate dishes like soups and salads while
darker misos are best in heavier recipes.

Gochujang

Gochujang is a Korean chile bean paste that has a smooth consistency
and a rich, spicy flavor. In addition to being made into a sauce for
bibimbap (see Korean Chile Sauce), it can be added to salads, stews,
soups, and marinades.

Fish Sauce

This salty liquid is made from fermented fish and is used as an
ingredient and a condiment in Southeast Asian cuisines. In small
amounts, it adds a well-rounded, salty flavor to sauces, soups, and
marinades.

Pomegranate Molasses

Made by reducing pomegranate juice down to a syrup, pomegranate
molasses has a unique, sweet-sour flavor. Use it to add complex
tanginess to grain salads, glazed meats, and more.

Smoked Paprika

A Spanish favorite, smoked paprika is produced by drying peppers (either
sweet or hot) over smoldering oak embers. Since smoked paprika has a
deep, musky flavor all its own, it is best used to season grilled meats or
to add a smoky aroma to boldly flavored dishes (even if they’ve never
been near an open flame).


Dried Porcini Mushrooms

We often turn to dried porcini to add potent savory flavor to dishes.
Because the mushrooms are dried, their flavor is concentrated and they
are conveniently shelf-stable. You can grind the porcini into a fine
powder using a spice grinder or mortar and pestle and then sprinkle this
savory magic dust on pretty much anything you can think of to give it a
meaty boost.

Canned Tomatoes

Since canned tomatoes are processed at the height of freshness, they
deliver more flavor than off-season fresh tomatoes. We rely on them in a
variety of contexts. Canned whole tomatoes, diced tomatoes, crushed
tomatoes, pureed tomatoes, and tomato paste all have their place; see
this page for more information.

Frozen Vegetables

Many kinds of frozen vegetables make solid stand-ins for fresh. Frozen
peas can even be sweeter than fresh ones, since they are frozen at the
very peak of ripeness. For more information, see “When Frozen
Vegetables Are the Best Choice”.

Oil

Vegetable oil (we prefer canola) is a workhorse because of its neutral
taste. Extra-virgin olive oil is great for cooking, as a condiment, or in a
vinaigrette. Peanut oil works well for frying. Many other cooking and
finishing oils are available, depending on your tastes and needs.

Vinegar

The types you should keep in your cupboard depend on what you like to
use. We recommend having at least three: white wine vinegar, red wine
vinegar, and balsamic vinegar.

Broth

In the test kitchen we rarely go a day without using chicken broth, and
not just in soup. We also recommend keeping vegetable broth and beef
broth on hand. Homemade is great (see our recipes starting on this
page), but store-bought works perfectly well in most applications.

Beans

When beans are the star of a dish, we prefer the superior flavor and
texture of dried beans, but nine times out of ten, we rely on the
convenience of canned beans. Our staples are black beans, cannellini
beans, pinto beans, red kidney beans, and chickpeas.

Hot Sauce

Even cooks who don’t crave spicy foods should keep a bottle of hot sauce
on hand to give recipes a little kick. Find a brand that you enjoy. We like
one with a little sugar in it to balance the heat with sweetness (see this
page for more information).

Ketchup

We prefer ketchups made with sugar instead of high-fructose corn syrup;
they have a cleaner, purer sweetness and fewer off-flavors.
Mayonnaise
A good supermarket mayonnaise can rival homemade and certainly
keeps for much longer. The best-tasting brands have the fewest
ingredients.

Mustard

Mild yellow mustard is the most popular in American cupboards, but we
use Dijon more frequently in recipes. You may also want spicy brown,
whole-grain, or honey mustard.

Soy Sauce

This dark, salty fermented liquid is a common ingredient and condiment
in Asian cuisines that enhances umami flavor and contributes
complexity.

Tuna

For a basic everyday canned tuna, look for wild albacore packed in water.
If you like a fancier option (that actually tastes like fish), try fillets packed
in olive oil.
Anchovies
Even if you’re not the type to eat these tiny fish right out of the tin, we
recommend keeping some on hand. We use anchovies in a surprising
number of recipes to build a strong umami (but not superfishy) base.

Panko Bread Crumbs

We prefer homemade bread crumbs, but for a convenient store-bought
option, Japanese-style panko bread crumbs have superior crunch.

Pasta

There are many different shapes and sizes of dried pasta. We
recommend stocking a few favorites for quick, no-fuss dinners. Dried
Asian noodles also make a great pantry standby.

Rice and Grains

White rice is a classic staple but we also love nutty whole-grain brown
rice. We also suggest you stock at least one other grain. We’re partial to
quinoa because it’s quick-cooking, but there’s a world of options.

Nuts

Keep a couple of your favorite nuts on hand for baking, granola, topping
salads, and snacking. Store them in the freezer to prevent rancidity.

Peanut Butter

Not just for sandwiches, peanut butter is useful in baking and in sauces.
Texture matters most here, so we prefer creamy traditional peanut
butter to grittier “natural” versions.

Flour

There are many types of flour, and each has its place and uses. As its
name suggests, all-purpose flour is the most versatile. We also call for
whole-wheat flour, bread flour, and cake flour in certain recipes.

Cornmeal

For a basic baking cornmeal, look for fine-ground whole-grain yellow
cornmeal. We recommend stone ground over commercially processed.

Baking Soda

This leavener is used to provide lift to baked goods that also contain an
acidic ingredient (such as sour cream, buttermilk, or brown sugar).

Baking Powder

Baking powder provides leavening for baked goods that have no natural
acidity in the batter (or to add extra lift alongside baking soda).

Yeast

We prefer instant (aka rapid-rise) yeast, which is the easiest to use; it can
be added directly to the dry ingredients.

Sugar

White granulated sugar, brown sugar (light and dark can pretty much be
used interchangeably), and confectioners’ sugar are the most common
sugars for baking and beyond.

Maple Syrup

Opt for 100 percent maple syrup rather than one blended with corn syrup
(see this page for more information).

Honey

Try different honeys to see what you like. Strongly flavored varieties such
as buckwheat honey are too assertive for cooking—save them for your
tea.

Chocolate

Chocolate chips are probably the most convenient form, but we also like
bars. We stock a dark chocolate with 60 percent cacao in addition to
unsweetened baker’s chocolate.

Cocoa Powder

You will find cocoa powder in both Dutch-processed and natural versions.
Dutch-processed cocoa has been treated with alkali to neutralize the
powder’s acidity and mellow its astringent notes (it also darkens the
color). Both types will work in most recipes, although Dutch-processed
cocoa will produce baked goods with a darker color and moister texture.

Vanilla Extract

Get the real thing. Real vanilla extract has around 250 flavor compounds
compared with imitation vanilla’s one, giving it a unique complexity.

Black Peppercorns

Peppercorns’ scent and flavor start to fade as soon as they’re ground, so
buy whole peppercorns and grind them as you use them.

Salt

Table salt is our go-to for most applications, while kosher salt is great for
seasoning meat. Flaky sea salt is best reserved for finishing dishes.

Original Classic Homemade Chicken Broth

Original Classic Homemade Chicken Broth

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Why this recipe works?

Store-bought cans can’t compete: Good homemade chicken broth is
liquid gold. It will improve anything you cook—not only soup but rice,
beans, sauces, and more. Though it takes some time, this broth delivers
rich flavor and full body with almost no hands-on work. We chose
chicken backs and wings for convenience and because they release
plenty of gelatin, which gives the broth a luscious consistency. (If you
want a recipe that yields both broth and meat, make Chicken Noodle
Soup.) Minimal additions ensure the broth tastes as chicken-y as
possible. Chicken backs are available at supermarket butcher counters.
For information on how to defat broth, see this page. If you have a large
pot (at least 12 quarts), you can easily double this recipe.

Servings

Makes about 8 cups

Cooking Time

5 hours 20 minutes

Ingredients


  • 4 pounds chicken backs and wings
  • 3½ quarts water
  • 1 onion, chopped
  • 2 bay leaves
  • 2 teaspoons salt


Procedure


  1. Combine chicken and water in large stockpot or Dutch oven and heat over medium-high heat until boiling, periodically skimming off any scum that comes to the surface with a slotted spoon. Reduce heat to low and simmer gently for 3 hours.
  2. Add onion, bay leaves, and salt and continue to simmer for another 2 hours.
  3. Strain broth through fine-mesh strainer into large pot or container, pressing on solids to extract as much liquid as possible. Let broth settle for about 5 minutes, then skim off fat. Cooled broth can be refrigerated
  4. for up to 4 days or frozen for up to 1 month.

Cheater Chicken Broth Variation


Doctoring store-bought broth with ground chicken, gelatin, and seasonings gives it a flavor and consistency that approaches homemade and comes together much faster.


  1. Heat 1 tablespoon egetable oil in large saucepan over medium-high heat until shimmering.
  2. Add 1 pound ground chicken and 1 chopped onion and cook, stirring frequently, until chicken is no longer pink, 5 to 10 minutes.
  3. Add 4 cups water, 4 cups chicken broth, 8 teaspoons unflavored gelatin, 2 bay leaves, and 2 teaspoons salt and bring to simmer.
  4. Reduce heat to medium-low, cover, and cook for 30 minutes.
  5. Strain broth through fine-mesh strainer into large pot or container, pressing on solids to extract as much liquid as possible.
  6. Let broth settle for about 5 minutes, then skim off fat.

Chef's thoughts and ideas about HOT SAUCE

Chef's thoughts and ideas about HOT SAUCE

September 27, 2019
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TURN UP THE HEAT WITH HOT SAUCE

Usually added in small doses, hot sauce can introduce just the touch of heat that a dish might need, whether used in cooking or as a condiment. But the options can be bewildering. While most hot sauces share the same core ingredients—chiles, vinegar, and salt—their heat levels can vary drastically. When you want to avoid a searingly hot bite, we recommend our favorite traditional hot sauce, Frank’s RedHot Original Cayenne Pepper Sauce, which has mellow heat and deep flavor. It was the base for the original Buffalo sauce recipe.

We also highly recommend Huy Fong Sriracha Hot Chili Sauce (with the iconic rooster label). Sriracha is thicker, sweeter, and more garlicky than Mexican- or Cajun-style hot sauces (such as Frank’s) but we found it works at least as well in just about any application. A related hot sauce, Asian chili-garlic sauce, is like Sriracha but is coarsely ground rather than a smooth paste. Sambal oelek, the Indonesian hot sauce, is made purely from ground chiles, vinegar, and salt, without garlic or other spices, thus adding a purer chile flavor.
We don’t recommend Tabasco, the top-selling hot sauce. Its high vinegar content and skimpy amount of salt makes it taste out of balance. Once opened, hot sauces will keep for several months in the refrigerator. Note that some brands of hot sauce are nearly twice as hot as Frank’s, so be careful the first time you use one.

MAPLE SYRUP | CHEF'S IDEAL SECRET

MAPLE SYRUP | CHEF'S IDEAL SECRET

September 27, 2019
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THE MAGIC OF MAPLE SYRUP

What is breakfast without maple syrup? On pancakes, waffles, French toast, or even for dipping sausages in, this all-natural nectar is a must-have. Pure maple syrup is simply sap from sugar maple trees that is collected and boiled to concentrate its sugar, with no additives or preservatives. Commercial maple syrup comes in various grades, although there is no universal system for grading. International grading uses color and flavor combinations to label syrup; if you’re looking for a syrup to use in baking or cooking, look for labels that say “dark.” The lighter the color, the more delicate the flavor.

During a recent tasting of eight pure maple syrups, we found that they all tasted similar, so our advice is to buy the cheapest all-maple product you can find. We do not recommend pancake syrup, which is artificially flavored corn syrup that often contains no real maple syrup at all. Because of its high moisture level and lack of preservatives, maple syrup is susceptible to the growth of yeasts, molds, and bacteria, so we recommend refrigerating it. Once opened, maple syrup will keep six months to a year in the refrigerator. For longer storage, keep it in the freezer. It will never freeze solid because of the high sugar concentration; at most, the syrup will become thick, viscous, or crystallized during freezing, but a quick zap in the microwave will restore it.

WHICH FROZEN VEGETABLES ARE BEST?

WHICH FROZEN VEGETABLES ARE BEST?

September 27, 2019
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Frozen vegetables can be a great option; besides being convenient, vegetables are often frozen at the peak of freshness. However, some vegetables freeze better than others. As a rule, vegetables with a lower moisture content generally freeze well, while their highmoisture counterparts turn mushy and develop off-flavors. (High moisture spinach is an exception because it doesn’t need to retain its shape in most cooked dishes.) Taking that into consideration, here are the frozen vegetables we like best, as well as the ones we don’t
recommend.

First-Rate: Corn, Lima Beans, Pearl Onions, Peas, and Spinach

Frozen versions of these vegetables can even be preferable to fresh
versions, depending on the season.

Acceptable in Some Situations: Broccoli, Carrots, Cauliflower, and Green Beans

These are acceptable options for soups, stews, and long-cooked
dishes, where their less-than-crisp texture isn’t a factor. But we
always prefer fresh when these vegetables are the main component
of a dish.

Just Skip: Asparagus, Bell Peppers, Mushrooms, and Snow Peas

These high-moisture vegetables do not freeze well, and you should
avoid them both on their own and in frozen vegetable medleys.

KNOW ABOUT KINDS OF CANNED TOMATOES

KNOW ABOUT KINDS OF CANNED TOMATOES

September 27, 2019
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Since canned tomatoes are processed at the height of freshness, they deliver more flavor than off-season fresh tomatoes. We tested a variety of canned tomato products to determine the best uses for each.

Whole Tomatoes

Whole peeled tomatoes are best when fresh tomato flavor is a must. Whole tomatoes are quite soft and break down quickly when cooked. Those packed in juice rather than puree have a livelier, fresher flavor.

Diced Tomatoes

Machine-diced tomatoes often contain calcium chloride, which helps the chunks maintain their shape. We use them in sauces and longcooked stews and soups where distinct pieces of tomato are desired. We favor diced tomatoes packed in juice rather than in puree.

Crushed Tomatoes

Crushed tomatoes are whole tomatoes ground very finely, then enriched with tomato puree. Their thicker consistency makes them ideal when you want to make a sauce quickly, as we do here. You can make your own by crushing canned diced tomatoes in a food processor.

Tomato Puree and Tomato Sauce

These are both cooked and strained to remove the seeds. They’re much smoother and thicker than other products, but lack a fresh tomato flavor. This makes them more suited to long-cooked dishes (think braised meat sauces), where their thick, even texture is important and bright tomato flavor is not.

How to make DIY Vegetable Bibimbap

How to make DIY Vegetable Bibimbap

September 27, 2019
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A much-beloved staple in Korean cuisine, bibimbap features short-grain rice topped with sautéed vegetables, pickled vegetables, and a fried egg. Sautéed shiitake mushrooms and spinach flavored with soy sauce, garlic, and toasted sesame oil gave our vegetables some heft. We also made a quick pickle of bibimbap toppings: Shredded carrot, bean sprouts, and
cucumber steeped in rice vinegar lent bright flavor and crunch. The final step was topping each bowl with a fried egg. Traditionally, the yolk is left runny so it can be broken and stirred throughout the rice and vegetables to provide a built-in sauce that adds richness to this otherwise lean dish. Shred the carrots on the large holes of a box grater.

Servings

4

Preparation Time

50 minutes

Ingredients

PICKLED VEGETABLES
4 ounces (2 cups) bean sprouts
1 carrot, peeled and shredded
1 cucumber, peeled, halved lengthwise, seeded, and sliced ¼ inch thick
1 cup rice vinegar

RICE
2 cups short-grain white rice
2 cups water
2 teaspoons rice vinegar
1 teaspoon salt

VEGETABLES AND EGGS
2 tablespoons vegetable oil
12 ounces shiitake mushrooms, stemmed and sliced ½ inch thick
3 garlic cloves, minced
10 ounces (10 cups) baby spinach
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar
Salt and pepper
4 large eggs

Procedure


  1. FOR THE PICKLED VEGETABLES Combine all ingredients in bowl, pressing to submerge vegetables in vinegar. Cover and refrigerate for at least 30 minutes or up to 24 hours. Before serving, drain vegetables, discarding liquid.
  2. FOR THE RICE Bring rice, water, vinegar, and salt to boil in medium saucepan over high heat. Cover, reduce heat to low, and cook until liquid has been absorbed, 7 to 9 minutes. Remove rice from heat and let sit, covered, until tender, about 15 minutes.
  3. FOR THE VEGETABLES AND EGGS Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add mushrooms and cook, stirring occasionally, until they release their liquid, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in spinach, 1 handful at a time, and cook until leaves are wilted,
  4. about 3 minutes. Off heat, stir in soy sauce, toasted sesame oil, and vinegar and season with salt and pepper to taste. Transfer to platter and tent loosely with aluminum foil.
  5. Crack eggs into 2 small bowls (2 eggs per bowl) and season with salt and pepper. Wipe out now-empty skillet with paper towels, add remaining 1 tablespoon vegetable oil, and heat over medium heat until shimmering. Working quickly, pour 1 bowl of eggs in 1 side of pan and second bowl of eggs in other side. Cover and cook until whites are set but yolks are still runny, 2 to 3 minutes.

To serve, portion rice into bowls, top with vegetables and fried egg, and serve with pickled vegetables.

You can use seasoned or unseasoned rice vinegar. You can substitute sushi rice for the short-grain rice. If using medium- or long-grain rice, increase the amount of water to 3 cups and simmer until the grains are tender, 18 to 20 minutes. Serve with Korean Chile Sauce.

How to make DIY Korean Chile Sauce

How to make DIY Korean Chile Sauce

September 27, 2019
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A do it yourself chili paste, somewhat similar to harissa is the Korean Chile Sauce. Here are the procedures and ingredients on how to make it.

Serving

Makes about ½ cup

Ingredients

¼ cup gochujang
3 tablespoons water
2 tablespoons toasted sesame oil
1 teaspoon sugar

This sauce is the classic topping for Vegetable Bibimbap. Gochujang, a
Korean chile paste, is sold in Asian markets and some supermarkets. If you
can’t find gochujang, an equal amount of Sriracha sauce can be substituted.
Because Sriracha is more watery than gochujang, omit the water if you use
this substitution.

Procedure

Whisk ¼ cup gochujang, 3 tablespoons water, 2 tablespoons toasted
sesame oil, and 1 teaspoon sugar together in bowl until well combined.
(Sauce can be refrigerated for up to 24 hours.)

DIY Chef Style SICHUAN CHILI OIL

DIY Chef Style SICHUAN CHILI OIL

September 26, 2019
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Think like a cook!

If you like spicy food, you should definitely add this homemade Sichuan chili oil to your pantry. We like to drizzle it over our Smashed Cucumber Salad to add an extra dimension when the salad is paired with milder dishes. It’s also great on dumplings or as a finishing oil for soups. The hallmark of Sichuan chili oil is a balance between la—the concentrated heat from dried chiles—and ma—the numbing effect of Sichuan peppercorns. Blooming the aromatics in vegetable oil builds a pungent base. Asian chili powder is similar to red pepper flakes but is milder and more finely ground. A Sichuan chili powder is preferred, but Korean red pepper flakes, called gochugaru, are a good alternative.


Serving

about 1½ cups

Ingredients


  •  ½ cup Asian chili powder
  • 2 tablespoons sesame seeds
  • 2 tablespoons crushed Sichuan peppercorns
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • one 1-inch piece ginger
  • 2 bay leaves
  • 3 star anise pods
  • 5 crushed cardamom pods


Procedure


  1. Place ½ cup Asian chili powder, 2 tablespoon sesame seeds, 1 tablespoon crushed Sichuan peppercorns, and ½ teaspoon salt in heatproof bowl.
  2. Heat 1 cup vegetable oil; one 1-inch piece unpeeled ginger, sliced into ¼-inch rounds and smashed; 2 bay leaves; 3 star anise pods; 5 crushed cardamom pods; and another 1 tablespoon crushed Sichuan peppercorns in small saucepan over low heat.
  3. Cook, stirring occasionally, until spices have darkened and mixture is very fragrant, 25 to 30 minutes. Strain oil mixture through fine-mesh strainer into bowl with chili powder mixture (it may bubble slightly); discard solids in strainer.
  4. Stir well to combine. Once cool, transfer mixture to airtight container and let stand for at least 12 hours before using.

(Oil can be stored at room temperature for up to 1 week or refrigerated for up to 3 months.)

Tasty Smashed Cucumber Salad with a Twist

Tasty Smashed Cucumber Salad with a Twist

September 26, 2019
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Why this recipe works?

This simple salad may not sound like much on paper, but its crunchy, pickle-like texture, slight acidity, and sweet-salty dressing make it a standout on the plate. Smashed cucumbers, or pai huang gua, is a Sichuan dish that is typically served with rich, spicy food. Why smash cukes? First, the irregular pieces crisp up faster during salting. They also do a better job of holding onto dressing than clean slices. The Chinese black vinegar used in the dressing may be unfamiliar but is worth seeking out for its malty, smoky notes. (And a recipe this easy is a great opportunity to try a new ingredient.) If you can’t find it, substitute 2 teaspoons rice vinegar and 1 teaspoon balsamic vinegar. A rasp-style grater makes quick work of turning the garlic into a paste. We like to drizzle the cucumbers with Sichuan Chili Oil when serving them with milder dishes like Oven-Roasted Salmon.

Servings

 4

Cooking Time

30 minutes

Ingredients


  • 2 English cucumbers
  • 1½ teaspoons kosher salt
  • 4 teaspoons Chinese black vinegar
  • 1 teaspoon garlic, minced to paste
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon sesame seeds, toasted (see this page)
  • Sichuan Chili Oil (optional)

Procedure


  1. Trim and discard ends from cucumbers. Cut each cucumber crosswise into three equal lengths. Place pieces in large zipper-lock bag and seal bag. Using small skillet or rolling pin, firmly but gently smash cucumbers until flattened and split lengthwise into 3 or 4 spears each. Tear spears into rough 1- to 1½-inch pieces and transfer to colander set in large bowl. Toss cucumbers with salt and let stand for at least 15 minutes or up to 30 minutes.
  2. While cucumbers sit, whisk vinegar and garlic together in small bowl; let stand for at least 5 minutes or up to 15 minutes.
  3. Whisk soy sauce, oil, and sugar into vinegar mixture until sugar has dissolved. Transfer cucumbers to medium bowl (discard any extracted liquid). Add dressing and sesame seeds to cucumbers and toss to combine. Serve immediately with Sichuan Chili Oil, if using.

How to make a perfect special Dukkah - Restaurant Style

How to make a perfect special Dukkah - Restaurant Style

September 26, 2019
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Think like a chef. Dukkah is a crunchy, addictive blend of nuts, chickpeas, seeds, and spices from the Mediterranean that is traditionally sprinkled over olive oil to use as a dip for bread. We love to have dukkah on hand for those times when we need a last-minute, simpler-than-it-looks appetizer. It also makes a crunchy garnish for soup, salads, and roasted vegetables. You can even add it to plain yogurt or cottage cheese to make a quick dip for crudités or a savory snack. Recipes for dukkah vary. The blend of spices and nuts is often a matter of taste; our recipe reflects the mixture we like best.

Servings

Makes 2 cups

Ingredients


  • (15-ounce) can rinsed and dried chickpeas
  • 1 teaspoon extra-virgin olive oil
  • ½ cup toasted, shelled pistachios
  • ⅓ cup toasted black sesame seeds
  • 2½ tablespoons toasted coriander seeds
  • 2 tablespoons toasted cumin seeds
  • 2 teaspoons toasted fennel seeds
  •  1½ teaspoons pepper
  • 1¼ teaspoons salt


Procedure


  1. Adjust oven rack to middle position and heat oven to 400 degrees.
  2. Toss 1 (15-ounce) can rinsed and dried chickpeas with 1 teaspoon extra-virgin olive oil and spread in single layer on rimmed baking sheet.
  3. Roast until browned and crisp, 40 to 45 minutes, stirring every 5 to 10 minutes; let cool completely.
  4. Process chickpeas in food processor until coarsely ground, about 10 seconds; transfer to bowl.
  5. Pulse ½ cup toasted, shelled pistachios and ⅓ cup toasted black sesame seeds in now-empty food processor until coarsely ground, about 15 pulses; transfer to bowl with chickpeas.
  6. Process 2½ tablespoons toasted coriander seeds, 2 tablespoons toasted cumin seeds, and 2 teaspoons toasted fennel seeds in again-empty food processor until finely ground, 2 to 3 minutes; transfer to bowl with chickpeas.
  7. Add 1½ teaspoons pepper and 1¼ teaspoons salt and toss until well combined.

(Dukkah can be refrigerated for up to 1 month.)

Make your own tasty Harissa Recipe

Make your own tasty Harissa Recipe

September 26, 2019
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We use this potent North African sauce to flavor lamb (see this page). It is also nice stirred into soups and drizzled on hummus, eggs, and sandwiches. If you can’t find Aleppo pepper, substitute ¾ teaspoon paprika plus ¾ teaspoon finely chopped red pepper flakes.

Servings

This makes about ½ cup

Ingredients

6 tablespoons extra-virgin olive oil
6 minced garlic cloves
2 tablespoons paprika
1 tablespoon ground coriander
1 tablespoon ground dried Aleppo pepper
1 teaspoon ground cumin
¾ teaspoon caraway seeds
½ teaspoon salt

Procedure

Combine 6 tablespoons extra-virgin olive oil, 6 minced garlic cloves, 2 tablespoons paprika, 1 tablespoon ground coriander, 1 tablespoon ground dried Aleppo pepper, 1 teaspoon ground cumin, ¾ teaspoon caraway seeds, and ½ teaspoon salt in bowl. Microwave until bubbling and very fragrant, about 1 minute, stirring halfway through microwaving; let cool to room temperature.

Note

(Sauce can be refrigerated for up to 4 days.)

15 BASIC STAPLE INGREDIENTS YOU NEED BEFORE YOU START COOKING

15 BASIC STAPLE INGREDIENTS YOU NEED BEFORE YOU START COOKING

September 26, 2019
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Your pantry is an ever-evolving collection of ingredients that reflects the kinds of food you enjoy cooking and eating. There are no hard-and-fast requirements, but this list presents many of the ingredients we most often call for in our recipes and which we think make the basis for a strong, adaptable home pantry. There are bound to be plenty of other foods that you consider musthaves, but you won’t get very far into most recipes without at least a few of these staples.

Butter

We like unsalted butter for cooking and baking, but salted butter is great for spreading on toast or homemade Buttermilk Drop Biscuits.

Cheese

The type(s) depend on your taste, but we recommend at least having Parmesan, which is a common ingredient and also good as a topping. Buy the real thing and grate it yourself. Feta and cheddar are also
versatile staples.

Eggs

It’s hard to overstate how many things you can do with eggs. They are one of the most versatile and valuable items in your pantry. We always call for large eggs in our recipes.

Milk

Low-fat milk is the most versatile. We often turn to whole milk and buttermilk when baking.

Yogurt

For eating plain and for recipes, we prefer whole-milk yogurt. We’re also big fans of Greek yogurt, which has a smooth, thick, decadent texture.

Bacon

From brunch to vegetable sides, bacon livens up pretty much any dish. Good bacon has balanced meaty, smoky, salty, and sweet flavors. We prefer cured, dry-smoked versions.

Lemons and Limes

A squeeze of citrus can be just the thing to brighten up a dish. Keep lemons and limes in the refrigerator until you need them.


Dried Fruit

Almost any fruit can be dried; the drying process concentrates flavor and sugar. Try dried fruit in salads, granola, or baked goods, or on cheese plates.

Garlic

Everyday garlic is the base of a ridiculous number of recipes, in cuisines from Asian to Italian to down-home barbecue. Don’t get caught without it.

Onions

Yellow onions are our first choice for cooking for their rich flavor. Red onions are great grilled or raw in salad or salsa (sweet onions are also best raw). White onions are similar to yellow onions but lack their complexity.

Shallots

With a complex, subtly sweet flavor, shallots are ideal in sauces, where they melt into the texture, and in vinaigrettes, where they add gentle heat.

Ginger

Fresh ginger has a bite and pungency that you just can’t get from powdered ginger. It also makes up part of the flavor base for many Asian recipes.

Olives

As a pantry staple, we like jarred brine-cured black and green olives. For the best texture, buy unpitted olives and pit them yourself.

Potatoes

These fall into three categories (baking, boiling, and all-purpose) based on their starch levels/textures. Make sure you know which you have, since you can’t always use any type and expect great results (see
“Choosing the Right Potato”).

Chiles

Dried chiles, chile flakes, and canned chipotle chiles in adobo sauce are all great shelf-stable standbys for when you need to turn up the heat a little.

SUCCESSFUL COOKING MADE EASY WITH THESE FEW ITEMS

SUCCESSFUL COOKING MADE EASY WITH THESE FEW ITEMS

September 26, 2019
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If you want to cook every recipe in this book successfully, you’ll need a few extra items. Most of these aren’t things you’ll use every day, but when you need them, you’ll be glad to have them. That’s especially true of the small appliances listed here—in particular, the food processor, which we use for everything from
pureeing vegetables to kneading bread and pasta dough.

Blender

A blender is the only tool that can bring foods (hot or cold) to a uniformly smooth texture, whether you’re making milkshakes and frozen drinks or pureeing soups and sauces. You might also consider an immersion
blender, which is useful for small jobs like blending salad dressings and pureeing soup right in the pot.

Electric Mixer

A handheld mixer is lightweight, easy to use, and great for most basic tasks, like whipping cream or egg whites, creaming butter and sugar, and making a batter; the only thing it can’t handle is kneading dough. But
that’s no problem for a stand mixer. If you are a serious cook or baker, a stand mixer is simply something you need. If you bake only occasionally, a handheld mixer is fine. Either will work with the recipes in this book.

Electric Spice/Coffee Grinder

Freshly ground whole spices have a superior aroma and roundness of flavor versus preground spices. The test kitchen standard for grinding spices is a blade-type electric coffee grinder.

Food Processor

If you are investing in one big-ticket appliance, it should be a food processor. It can chop foods that blenders can’t handle, as well as slice and shred and mix up batters and doughs.

Roasting Pan

This is our go-to for tackling large cuts of meat; its ample size can even accommodate both a roast and side dish. Measure your oven before shopping to ensure a large, tall pan will fit, and make sure the pan has a
V-rack.

Stockpot

Pick an all-purpose 12-quart pot that can handle a variety of tasks, from steaming lobsters to canning to making huge batches of homemade stock. We prefer a tall, narrow pot with a thick bottom to prevent
scorching.

Muffin Tin

Darker pans produce darker baked goods; lighter pans produce lighter ones. We gravitate to gold-colored muffin tins (and many other pans) for browning that’s right in the middle.Round Cake Pans (9-Inch) To bake perfect cake layers, look for light-colored pans at least 2 inches tall. Eight-inch pans are also popular.

Baking Pans

We use an 8-inch square baking pan in this book for brownies and bars. A 13 by 9-inch pan is also quite useful.

Loaf Pan

Size matters with loaf pans. We use an 8½ by 4½-inch pan. If yours is 9 by 5 inches, you’ll need to adjust the baking time as the recipe indicates.

Bundt Pan

This decorative pan produces cakes that require little adornment. Make sure it’s heavy and nonstick.
Springform Pan (9-Inch). A springform pan’s sides release, allowing you to unmold delicate cakes without having to invert them.

Pie Plate

We don’t get into pies in this book but do use pie plates in other ways, such as dredging food in bread crumbs and pressing tortillas.
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