A veggie burger sounds good in theory. So why do so many taste like hockey pucks, fall apart in the pan, or require a hodgepodge of ingredients? Well, not this burger.
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Soaking chicken in seasoned buttermilk guarantees that your crispy chicken will come out of the oven moist and juicy on the inside.
Salt doesn’t just enhance flavour—when you soak meat in a salty solution (a brine), the salt reshapes protein molecules and helps them hold onto moisture when the meat is cooked.
There are certain small skills that make life better and easier. I’m well aware that many of them take place outside of the kitchen, and I probably don’t know as many of those as I should. I’m of no use if you have a flat tire or need to calculate the circumference of something or want to find your way out of the woods.
A delicate tangle of grassy pea greens forms the basis of this salad, complemented by fresh peas, endive, and a warm, fruity vinaigrette that both offsets the faintly bitter quality of the pea greens and lightly wilts them.
Simple, rich almond cake makes a sophisticated and delicately sweet dessert, but traditional European versions tend to be heavy and dense. For a slightly cakier version with plenty of nutty flavour, we swapped out the usual almond paste for toasted blanched sliced almonds (we disliked the slight bitterness imparted by skin-on almonds) and added a bit of almond extract for extra depth.
For grilled pork skewers that were moist and flavourful, we turned to boneless country-style ribs, which are quick-cooking and tender, yet have enough fat to keep them from drying out.
American-style potato salad, thickly dressed with mayonnaise and sweet pickle relish, is archetypal picnic fare and will always have a place on summer tables. But we’ve cooked (and eaten) piles of it over the years, and these days we yearn for something lighter and fresher to serve with grilled fish, chicken, and even meat.
Buttery, nutty chickpeas make a great foundation for a satisfying veggie burger. A touch of curry powder adds a hint of warm spice. Panko are crispy Japanese-style bread crumbs—they help hold the patties together.
Despite its name, this “omelet” is nothing like the filling-stuffed egg dish you expect at brunch, nor does it take a day to bake. This cheesy, golden, puffed casserole is all about the eggs, consisting of a rich custard, bread, and cheese and yielding a melt-in-your-mouth texture that rivals even the fluffiest scrambled eggs.
When making these delicious breakfast tacos, there are two ways to cook bacon.