Here’s the drill with butterflying ‚Äî or spatchcocking ‚Äî a bird. You cut the backbone out of the chicken with kitchen shears, then turn the bird over and press down on the breastbone until the bird lies somewhat flat.
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By Katie Workman The Associated Press
Deviled eggs know no single season or demographic. They are blissfully democratic appetizers.
In the same category as pigs in a blanket: everyone is happy to see them, sophisticated people shed their cool. You can’t be annoyed when there are deviled eggs around; it would be like being irritated in the presence of a puppy or a rainbow.
Salmon is my No. 1 favourite fish in the ocean, and I am not alone. The rich and sometimes slightly sweet flavour, the velvety texture, the appealing colour, and the fact that it takes so well to all kinds of preparations and seasonings make it a go-to fish for many of us.
The dead of winter is much more tolerable when you a make a mood-lifting dinner like this one.
No matter how many dazzling things we have the good fortune to eat in our lives, we often remember the simplest meals with as much power and affection as the fanciest. A humble, pureed vegetable soup is among those particular pleasures. Also, Proustian prose aside, if you’re feeling lazy, you can get from a few ingredients to deliciousness in no time.
Let’s just start by saying that the words beef, beer and barbecue in a recipe title don’t make my husband sad.
Slowly cooking a big hunk of tough, inexpensive meat isn’t just the best way to cook this cut of meat. It’s really the only way.
Most tough cuts of meat come from the hardest working parts of the animal, and therefore have a lot of collagen. This collagen needs to be broken down and converted to gelatin for the meat to become tender, and that is accomplished by low and slow cooking.
If you want to wow your gang during an Oscar viewing party, game day, or a movie-watching or Netflix-binging session, mini pizzas are a great way to go.
A good piece of fish needs very little to make it perfect. Here, the brisk, anisey-tangy flavour of tarragon vinaigrette is a wonderful complement to the lushness of salmon filets.
If you start with excellent salmon and super-fresh herbs, and don’t overcook the fish, you cannot mess this up. It’s a less-is-more dish.
This year I’m looking to shake up the Super Bowl gathering a bit. Normally, a pot of chili anchors our party, but this year I’m thinking fajitas. They are customizable, have lots of visual appeal, and will definitely fuel the armchair athletes as they offer their unsolicited advice to the television.