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diet-eat.net – Homemade Sour Mix Is Your Ticket to Happy Hour Bliss
On June 30, 2021 by Amiel StanekThe only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. “Who wants a cocktail?” is an offer that
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diet-eat.net – How to Cook Swordfish | Bon Appétit
On June 25, 2021 by Kendra VaculinSwordfish—stay with me here—is like the perfect plain white t-shirt. A quiet and unassuming part of your rotation, it doesn’t demand any special treatment. It can be dressed up or down, equally suitable (with the right accessories) at a fancy dinner party or sweaty backyard barbecue. It goes with just about everything in your closet
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diet-eat.net – The Secret to Foolproof Seafood? Steep It, Don’t Cook It
On June 18, 2021 by Ned BaldwinI’m a dad and a chef, which means I’m busy and, truthfully, a little absent-minded. So whether I’m cooking at home for my family or at work in my restaurant kitchen, I gravitate towards simple techniques that are forgiving and hard to screw up. Steeping fish is at the top of that list. Many fish
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diet-eat.net – This BLT Sandwich Is for (Lettuce) Lovers
On June 8, 2021 by Christina ChaeyThe only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. This sandwich is so easy to make it
basically . basically / techniques
diet-eat.net – Mojo Picon Is the Spicy, Garlicky Sauce That Will Enliven Nearly Any Bland Ingredient
On June 2, 2021 by Valerio FarrisAnd yeah, a mortar and pestle is the key to mojo magic. I tried a version in a blender and, while it technically works, it also tends to oversimplify the sauce. You can still make mojo in a blender—just be careful to stop mixing before the sauce becomes completely smooth. A little texture is your
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diet-eat.net – Freeze-Dried Fruit Adds Huge Fruit Flavor to Baked Goods and Desserts, From Cookies to Ice Cream
On May 26, 2021 by Mehreen KarimWhen I crave the zing and zest of summer desserts but I don’t have access to fresh fruit, I turn to the freeze-dried versions. These weightless, dehydrated fruit pieces span all seasonal produce, from dragon fruit to raspberry, and pack a super-concentrated, all-natural flavor without introducing additional moisture. My mom understood the draw of freeze-dried
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diet-eat.net – How to Cut an Onion, With Videos for Thinly Slicing, Dicing, and Cutting Into Rings
On May 17, 2021 by Sarah JampelCutting an onion can feel like trying to escape a maze, blindfolded. One wrong turn—or slice—can send you swiftly down the wrong path. And then there are all of the different verbs—you can slice an onion, chop an onion, dice an onion, cut an onion…. What is all what?! We say: Enough already! Let these
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diet-eat.net – Make Caramelized Onions in the Oven, Save Yourself From Stirring and Sweating
On May 17, 2021 by Sarah JampelI don’t love babysitting (to those I’ve babysat: it’s not you, it’s me!), which is why I rarely make caramelized onions on the stovetop. The process, while rewarding and worthwhile, takes vigilance, patience, and optimism—three virtues I cannot claim on any given weeknight (or, um, any day of the year). What I can do with
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diet-eat.net – How to Cut Onions Without Crying Like a Baby
On May 17, 2021 by Sarah JampelBefore we get into how to cut onions without crying, let’s discuss why onions make us cry in the first place. As onions grow they absorb sulfur from the soil and convert it to amino acids. When their cells are damaged (i.e., when the onion is sliced), those acids come into contact with enzymes that
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diet-eat.net – All About Eggs! How to Buy Them, Boil Them, Fry Them, Scramble Them, and Bake With Them
On May 7, 2021 by Sarah JampelEggs are an ingredient with superpowers: They’re versatile, adaptable, and transformative, all contained in little packages. But how much do you really know about that carton in your fridge? Did you know, for example, that the hue of the eggshell—white, blue, green, or, the most common, brown—is determined by the breed of hen it came