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Bryan Miller
Articles & Books From Bryan Miller
Article / Updated 10-20-2023
Family hungry and nothing to cook? Make sure that never happens again. If you always keep these staples in your pantry, refrigerator, and freezer, you’ll never again be stuck with no option but takeout.You can certainly add to these lists, but these essentials can always help you make a good meal. For items you use regularly (such as bread, eggs, and milk), plan to restock about once a week.
Video / Updated 09-26-2023
Hone your knife skills and learn how to separate a whole chicken into eight pieces so you can leave the expensive, precut chicken pieces at the grocery store. Master the simple steps needed to cut a whole chicken into thighs, drumsticks, wings, and breasts. You’ll feel like a real kitchen pro!
Step by Step / Updated 09-26-2023
Most home cooks can get along with three versatile knives: a 10- to 12-inch chef’s knife, an 8- to 10-inch serrated (bread) knife, and a small paring knife.A chef’s knife can be used for all sorts of chopping, slicing, dicing, and mincing.This knife is really the workhorse of the kitchen, so investing in a quality chef’s knife always pays off.
Step by Step / Updated 09-26-2023
If you really want to go to town with this pots-and-pans thing, you could probably buy a hundred different ones, each with its own specialized function. But is your kitchen really that big? You can do just about any cooking chore with some basic pots and pans However, if you want to take it to the next level, you may consider acquiring some of these additional handy pans.
Video / Updated 08-14-2023
Chopping food means to use your chef’s knife to cut it into pieces. Those pieces don’t have to be exactly uniform, but the recipe will often tell you whether you need to chop something finely, coarsely, or somewhere in between. Another word for chopping something very finely is mincing. You’re most often asked to chop or mince veggies or herbs.
Video / Updated 08-14-2023
A recipe that calls for you to prepare vegetables (or meat) might ask for you to julienne or cube them. Don’t let the French accent scare you: Julienned vegetables are as simple as they are attractive, and if you can julienne vegetables, cubing is a breeze.
Julienning vegetables
To julienne a vegetable, first trim the vegetable, like a radish or carrot, so it’s flat on all sides.
Article / Updated 05-09-2023
Vegetable purées are simply cooked vegetables (usually boiled or steamed but sometimes roasted) that are mashed, blended, or processed to a thick consistency. Starchy root vegetables like potatoes, sweet potatoes, rutabagas, parsnips, and carrots generally make the best purées, but broccoli, cauliflower, and roasted red peppers are also wonderful, especially when mixed with a dense root vegetable.
Article / Updated 05-03-2023
Appetizers that require marinating are a good way to start a meal. Their acidic freshness primes the palate for what's to follow. This spectacular recipe, Salmon Marinated in Ginger and Cilantro, can be prepared several hours in advance and has a tangy, herbaceous flavor that teases the palate without filling the stomach.
Article / Updated 11-01-2022
Thanksgiving really lends itself to inexpensive decorating, which is nice because we all know what a chunk the upcoming holidays can take out of the old budget. It's also a wonderful holiday to share decorating with kids.
Nature provides the most wonderful decorating materials for free. A quick trip to the backyard, a farmers market, or the park can sometimes give you everything you need to decorate gracefully and sufficiently.
Article / Updated 07-28-2022
Recipes that feature fruits and vegetables often ask for you to slice or pare them. For example, to create a the all-American apple pie, you need to first pare and then slice the apples.
Slicing fruits and vegetables
Slicing is the most common — and most important — knife task. There are really only two things to keep in mind:
If you’re slicing a hard, round vegetable, like an onion or a winter squash, trim one side flat first so it doesn’t roll around on the cutting board.