NEW YORK — I love eating deviled eggs and egg salad, but I had been avoiding making either because it was so much trouble peeling the eggs. I researched the subject online and tried many of the techniques that promised perfectly smooth eggs. I even went so far as to purchase an egg holder for my pressure cooker.
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By Elizabeth Karmel The Associated Press
NEW YORK — It’s that time of year again, when fresh apples are piled high at farmer’s markets. If you are lucky enough to live near an orchard, you can take the day and pick your own bushel of apples. But whether you are picking them at the market or off a tree, there are many great things to do with apples that don’t include making a pie.
I love to grill, and barbecue, and I have devoted my career to outdoor cooking for more than two decades. In that time, I’ve seen a lot of mistakes and people tend to make them over and over. So I put together a list of the biggest grilling don’ts and how to avoid them. Print this list and refer it the next time you get ready to grill!
NEVER OIL THE GRILL
Many people who grew up outside the South think that all Southern food is the same. But this is far from the truth. You can live one county away and your food experience and your definition of Southern food is completely different.
I have been searching for this recipe for years. Early in my career, I worked with a girl who was originally from Ireland. Most weeks, she would make wheaten bread and bring it to the office with a stick of soft butter. I fell in love with it. It was so satisfying, a nubby whole-wheat quick bread made in a loaf pan, sliced thick and slathered with smooth butter.
A few weeks ago, a new friend of mine asked me to make beer-can chicken. He had never had it before and had always wanted to try it. At first, I was surprised because—to me—beer-can chicken is as common as a peanut butter and jelly sandwich. But then, I posed the question to the other people invited to dinner, and none of them had ever made beer-can chicken.
When hosting a backyard barbecue, it is easy to decide to make ribs because everyone loves them. They are one of those universal foods. If you eat meat, chances are you love pork ribs.
This time of year, I could live on tomato sandwiches. But it’s hard to make a sandwich out of cherry tomatoes, and I have loads of cherry tomatoes. I don’t know what it is, but I can’t resist buying them when I see them at the farmer’s market. If you are like me and have a glut of cherry tomatoes, this recipe is for you.
Summer is synonymous with ice cream. And I think it would be safe to say that it is a universal experience. But making ice cream at home has changed since I was a child.
When I picked up my Community Supported Agriculture box at Amber Waves Farm a few days ago, I was invited to take a bunch of rhubarb. It was beautiful and about 3 feet long. I had never seen such pretty or long stalks of rhubarb before, so I took it but I had no idea what I was going to do with it. I usually make a pie or a crisp with rhubarb but I wanted to do something different.