Food writers (and I include myself) are often talking about what new things you can do with that package of chicken breasts or that pound of ground beef to get out of the same-old, same-old cooking rut. But we might not spend enough time talking about what to do with that head of cauliflower or broccoli.
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By Katie Workman The Associated Press
I am a Football Mom. A New York City Football Mom, so Football Moms from, say, Texas or California might smirk at me a little. That’s OK. I recognize the difference.
But no matter how competitive the league, there is always food involved ‚Äî for the kids before and after games, and at the game itself for parents and friends who show up no matter the weather.
My family cannot get enough of Asian food, and any time I crank out a dish that announces itself with aromas of garlic, ginger and soy sauce, I pretty much know dinner will be a success.
That’s why I’m earmarking this dish for Halloween, since getting something hearty in my boys’ stomachs before the sugar-palooza is pretty much the extent of what I can control with teenagers.
This is one of those super-fast pastas that you will be happy to add to your repertoire, especially now when many of us are getting swallowed up into back-to-school schedules.
You’ll even have time to make a green salad while the water comes to a boil, and prep the rest of the ingredients while the pasta cooks. You can make a complete dinner in less than half an hour. Woohoo!
Humble, bumpy, rough carrots. We peel and slice them into sticks and stuff them in lunchboxes, or put them out with a dip when company comes. We chop them and use them in soups and stews, but rarely do we let them star on their own.
This bisque-like soup changes that thinking. Pretty and lush, this creamy bowl of deliciousness gives carrots their due respect.
Taxi cab confession: Before now, I had never made a tarte tatin. It sounded just plain scary ‚Äî flipping a pan over so that the fruit ends up on top and the crust ends up on the bottom. Such drama! Why would anyone put themselves through such angst?
I have been thinking about steak recipes with pedigree and history, such Steak au Poivre, Steak with Sauce Bordelaise and Steak Florentine, and the words Steak Diane popped into my brain. I had no idea what it even was. So I looked it up, finding a bunch of versions in my ever-growing collection of classic old cookbooks.
Schnitzels are often made with veal or chicken, but pork is a great alternative. Pounding out the cutlets makes them even thinner and more tender, so they cook up quickly, perfect for a weeknight meal. And there’s that irresistible crunch from the Panko bread-crumb coating. This is one of those heartening dishes that’s popular with both kids and adults.
Those who love short ribs LOVE them. Those who haven’t cooked them at home before might be a little intimidated by them. Let’s bridge that gap.
In general, short ribs have to be cooked either low and slow, or very quickly over high heat so that they don’t become tough. This recipe calls for almost flash grilling, just 3 or 4 minutes on each side.
And then that moment of summer arrives when the green beans are piled so high at the markets, and being sold at such a low price, that you feel like you’d be a fool not to pick up a pound or two or five. I mean they are practically giving them away for free. (And if you have a garden, then you may be trying to give away a pound or two or five.)