It seems like it would be the easiest kitchen task in the world, but many people (including the best of cooks) struggle with it. Well, never fear! This “How to Boil an Egg” video will show you all the tips and tricks you need to make one perfect, tasty hard boiled egg.
We go through a lot of hard boiled eggs in our house, and with good reason. They’re a convenient high protein snack you can enjoy for breakfast, put in a school lunch box or rely on as a grab-and-go snack whenever you’re in a hurry but need something solid in your tummy.
For years I’ve been making the Perfect Hard Boiled Egg for recipes like Deviled Egg Chicks (an Easter favorite that’s great year round) and Egg Salad Sandwiches. In the process I’ve mastered a few simple techniques which guarantee my eggs always come out magnifique.
First, always start with the freshest eggs possible, place them in cold water before turning on the flame, and make sure to turn off the heat one...
Among her countless wonderful qualities, Kenya’s first grade teacher, Sallie, also happens to be a passionate cook. Not long after we found out about her culinary talents, Sallie made us a cookbook-sized binder filled with photocopies of all her recipes, collected over years of cooking for her family. As you may know, I am a total cookbook junkie and this one completely captivated me. I spent several days pouring over Sallie’s creative recipe ideas and the fun names and stories that accompanied each one.
They were all mouthwatering and I wasn’t sure which one to try my hand at first, but I finally settled on the Sweet and Spicy Chicken, which sounded darn tasty and easy to make. I made it for our family with three of us loving it, but one saying it was too spicy. I made it few more times before I finally got to this version, which had the perfect balance of sweet and spicy for our whole family. I love this recipe.
Want to know how I get in trouble in my house? When hubby is putting the kids to bed and I’m in the kitchen pounding chicken breasts to make Crispy Chicken Paillard with Summer Salad for him and I to eat. I may think I’m being quiet but apparently it sounds like a jack hammer.
Still, after a long day of running around in the summer heat with the kids, there’s nothing like taking out a little aggression on a chicken breast with a heavy mallet. But as I said, I guess don’t know my own strength. I put a kitchen towel over the chicken and parchment paper to muffle the sounds, but without fail someone wakes up or comes down to complain that they can’t sleep.
However, they don’t complain when I’m serving it to them. I’ve made this dish for the kids several times this summer and they now ask for it regularly: tender, juicy chicken breasts coated with a crispy golden layer of panko on the outside and topped with a cherry tomatoes and cucumbers...
Love the idea of making a perfectly cooked piece of salmon, but not exactly sure how to go about doing it?
I talk to people all the time who, for a number of reasons, fear cooking fish. Whether you fall into that category or are just looking for some pointers, this short How to Broil Salmon video will give you a bunch of simple tips for exactly how to make that perfect piece of salmon — and they apply to almost any kind of fish for that matter.
Every Sunday when I go to the farmers’ market with my family, without fail one of our first stops is to visit Marilyn and Eileen (who we long ago dubbed “the Fish Ladies”) to see their gorgeous faces and their equally gorgeous, just-out-of-the-sea catch. It’s not often that one sees two such beautiful and lovely women hauling around and carving up huge sides of fish, but these two are total originals.
I have to come clean with you. I’m an addict. A grilled vegetable addict.
While I’m in baring-my-soul-mode I might as well let another cat out of the bag and confess that I occasionally char my food (not necessarily in a good way) when I’m cooking at the grill. Since our grill is not conveniently located right outside our kitchen, I often find myself running back and forth between the two, while also watching the kids and prepping the last bits of dinner. The trick is always getting back to the grill in time before the food goes from done to well done.
Since I’ve burned more meals than I would care to admit, I tend now to cook more vegetables than I know we’ll need. It may seem a little crazy, but nothing ever goes to waste since I know I’ll I have plenty leftover for lunch and dinner the next day.
One recent afternoon, I had extra grilled Portobello mushrooms, sweet red onions and bell peppers from the previous night’s dinner, as well as a...