Cooking & Recipes

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Jewish Pastries

Pastry appetizers are special treats for Jewish holidays and other festive occasions. These Jewish pastries can be either sweet or savory, depending on the pastry filling. Each Jewish community has developed [more…]

Pairing Foods with Wines

Depending on the food you’re serving, you may find one wine suits better than another. Pairing foods with wines the right way can make a meal wonderful or a waste. [more…]

Understanding Water Cooking Terms

Cooking with water is simple, but not understanding water cooking terms can ruin a dish. It helps to know water cooking terms so you can do exactly what a recipe calls for. [more…]

Freezing Fresh Fruit

You can freeze fresh fruit for all kinds of uses, from pies to jams, and they last for quite awhile in your freezer. When you freeze fresh fruit, follow these steps: [more…]

Chicken Tikka

In chicken tikka, a South Asian recipe, you marinate cubes of chicken in yogurt along with spices common to curries — turmeric, cumin, and cayenne pepper. The turmeric gives these kebabs a yellow glow. [more…]

Safely Storing Fresh Seafood

To store fresh seafood that you've bought for sushi, you must follow some storage guidelines. All fresh seafood needs to be stored chilled — either in a refrigerator, freezer, or container of ice — to [more…]

Sweet and Sour Sauce

Sweet and sour sauce, a favorite at restaurants, has finally come to your own kitchen. And when you make the sweet and sour sauce yourself, you can control the sweet and sour flavors to the proportion [more…]

Peeling, Seeding, and Chopping Fresh Tomatoes

You can use tomatoes in all kinds of different forms to make tasty meals. When you need a tomato peeled, seeded, and chopped (maybe as part of that great tomato sauce recipe), here’s the process: [more…]

Cheese Blintzes

Blintz wrappers resemble crepes or very thin pancakes. Enjoy these cheese blintzes with their time-honored partners: sour cream and fruit preserves. Or top your cheese blintzes with a fresh blueberry or [more…]

Peeling Hard-Cooked Eggs

Peeling hard-cooked eggs can be super simple or super frustrating. The easiest hard-boiled eggs to peel are ones that were in the fridge for a while. The fresher the egg, the more difficult it is to peel [more…]

Lowfat Dairy Product Substitutions

You can still enjoy dairy products while cooking the lowfat way. All kinds of lowfat dairy substitutions exist, and even if those lowfat substitutions don’t taste quite like the fatty versions, they work [more…]

Tuna Steaks with Ginger-Chili Glaze

This easy tuna recipe, which has a faintly sweet and heartily spicy glaze, keeps the tuna moist and infuses it with some of the sauce flavors. If you don’t have a pan big enough to cook all the tuna steaks [more…]

Key Lime Cheesecake

Key limes are native to the Florida Keys (hence the name). Although it’s called Key lime cheesecake, you can make this cheesecake with regular green limes, with equally delicious results! [more…]

Garlic Roast Lamb with Potatoes

On some tables, roast lamb is the entree of choice for Passover. For this recipe, the lamb is flavored with garlic. Garlic flavors the potatoes, too. To simplify the preparation, buy a boneless roast. [more…]

Peach-Glazed Pork Chops

Fruit and pork are a delightful duet. When fresh peaches are in season, peel and slice two large fresh peaches for this pork chop recipe. Otherwise, use frozen peach slices. [more…]

Twice-Cooked Pork

This twice-cooked pork recipe first simmers the pork in a fragrant mixture of rice wine, ginger, and green onions tenderizes it and keeps it moist, then finishes the dish by stir-frying the sliced, simmered [more…]

Foil-Wrapped Baked Apples

This easy baked-apple dessert lets you complete most of the work before you get to the grill. You just wrap the cored, nut-and-raisin-stuffed apples in sheets of foil and set them on the back of the grill [more…]

Drying Fresh Herbs

Air-drying herbs is easy and the perfect solution for saving your fresh herbs. Herbs that you dry yourself often have a superior taste to the dried herbs you can buy in the store. [more…]

Butterflied Leg of Lamb with Honey-Mustard Dressing

You can find a small, boneless leg of lamb that’s already been butterflied in most major supermarkets. After you get your leg of lamb, this recipe explains how to marinate it in a delicious dressing and [more…]

Chicken and Sausage Gumbo

Straight from Cajun country to your table, this chicken and sausage gumbo is fantastic. When preparing chicken and sausage gumbo, you may find making the roux a little tricky — just be sure not to burn [more…]

Pineapple Upside-Down Cake

The pineapple upside-down cake in this recipe develops a nice caramelized bottom (or is it top?) because of the caramel. A pineapple upside-down cake is called that because . . . well, you flip it over [more…]

How to Use a Freezer Effectively

Your freezer holds the stuff that has to stay cold. And because freezing foods keeps them good for much longer than room-temperature or refrigerated foods, you can put a lot of food in your freezer without [more…]

Pizelles (Italian Wafer Cookies)

Pizzelles are classic Italian wafer cookies. Pizelles are baked on a specially designed iron that imprints them with a lacy design. Pizzelle irons are available in the cookware section of department stores [more…]

The Different Types of Soy Foods

Soy foods come in dozens of forms. Some types of soy are used as ingredients in commercially produced food products, and other kinds of soy are sold as ready-to-eat products. Soy foods can take the place [more…]

Refrigerated Sushi Ingredients

Some of the ingredients you use in sushi need to be refrigerated — and not only the fresh, raw fish that you can use to create sushi magic. Look for these refrigerated sushi ingredients in your local Asian [more…]

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