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Recipes","slug":"italian-recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/34364"},"image":{"src":"/img/background-image-2.fabfbd5c.png","width":0,"height":0},"hasArticle":true,"hasBook":true,"articleCount":2,"bookCount":1},{"categoryId":34369,"title":"Sauces & Spreads","slug":"sauces-spreads","_links":{"self":"https://dummies-api.dummies.com/v2/categories/34369"},"image":{"src":"/img/background-image-1.daf74cf0.png","width":0,"height":0},"hasArticle":true,"hasBook":false,"articleCount":11,"bookCount":0},{"categoryId":34370,"title":"Fish & Seafood","slug":"fish-seafood","_links":{"self":"https://dummies-api.dummies.com/v2/categories/34370"},"image":{"src":"/img/background-image-2.fabfbd5c.png","width":0,"height":0},"hasArticle":true,"hasBook":false,"articleCount":7,"bookCount":0}],"description":"Classic cooking, creative ideas, and deliciousness that fits your diet. You'll need to add a few more pages to your recipe book. And don't forget to save room for dessert!","relatedArticles":{"self":"https://dummies-api.dummies.com/v2/articles?category=33859&offset=0&size=5"},"hasArticle":true,"hasBook":true,"articleCount":1483,"bookCount":48},"_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"}},"relatedCategoriesLoadedStatus":"success"},"listState":{"list":{"count":10,"total":1485,"items":[{"headers":{"creationTime":"2022-12-01T21:20:53+00:00","modifiedTime":"2022-12-20T16:02:02+00:00","timestamp":"2022-12-20T18:01:21+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Greens & Grains","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33865"},"slug":"greens-grains","categoryId":33865}],"title":"How To Make a Cold Soba and Edamame Salad","strippedTitle":"how to make a cold soba and edamame salad","slug":"cold-soba-and-edamame-salad-recipe","canonicalUrl":"","seo":{"metaDescription":"This recipe for soba noodle and edamame salad is delicious, satisfying, and easy to prepare. Here are the ingredients and directions.","noIndex":0,"noFollow":0},"content":"Most dinner plans start with a protein, pair it with a starch, and then add a vegetable. Why not combine the starch and vegetable instead? This delicious and satisfying soba noodle and edamame bean salad takes the guesswork out of your side dishes and makes the side dish the star of the plate.\r\n\r\n[caption id=\"attachment_295967\" align=\"alignnone\" width=\"630\"]<img class=\"size-full wp-image-295967\" src=\"https://www.dummies.com/wp-content/uploads/soba_noodle_salad_adobestock_272429599.jpg\" alt=\"Photo of bowl filled with soba noodle salad with vegetables\" width=\"630\" height=\"420\" /> ©Vaaseenaa / Adobe Stock<br />You can vary this recipe in several ways; for example, by using red bell pepper and peas and peapods instead of edamame.[/caption]\r\n\r\nAs you're <a href=\"https://www.dummies.com/article/home-auto-hobbies/food-drink/cooking-baking/food-prep-tools/time-saving-tools-for-making-delicious-salads-295993/\" target=\"_blank\" rel=\"noopener\">making this salad</a>, keep in mind that soba noodles are gluten-free because they’re made from buckwheat. They must be cooled quickly or the noodles will clump together.\r\n<p class=\"article-tips warning\">If you’re preparing these for someone who must eat gluten-free, be sure to check the label. Sometimes food manufacturers cut costs by adding wheat to the noodles.</p>\r\n<strong>Preparation time</strong>: About 10 minutes\r\n\r\n<strong>Cooking time</strong>: 4 minutes\r\n\r\n<strong>Yield</strong>: Eight servings\r\n<h2 id=\"tab1\" >Ingredients</h2>\r\n4 ounces soba noodles\r\n\r\n3 tablespoons apple cider vinegar\r\n\r\n1/4 cup orange marmalade\r\n\r\n2 tablespoons vegetable oil\r\n\r\n1 tablespoon sesame oil\r\n\r\n1 teaspoon grated ginger\r\n\r\n1 teaspoon grated garlic\r\n\r\n2 tablespoons lime juice\r\n\r\n2 tablespoons soy sauce\r\n\r\n2 Persian cucumbers, thinly sliced on the bias\r\n\r\n1/2 cup grated carrots\r\n\r\n1 cup shelled edamame\r\n\r\n1 cup thinly sliced purple cabbage\r\n\r\n1 cup canned-in-water mandarin oranges, drained\r\n\r\n2 cups fried wonton noodles\r\n\r\n1 tablespoon black sesame seeds\r\n<h2 id=\"tab2\" >Directions</h2>\r\n<ol>\r\n \t<li>In a large pot, bring water to a boil. Add the soba noodles, stirring to submerge. Cook according to package instructions, about 2 to 4 minutes.</li>\r\n \t<li>While the soba noodles are cooking, ready an ice bath. Strain the cooked soba noodles and immediately submerge them into the ice bath, stirring to quickly cool the noodles.</li>\r\n \t<li>Next, in a serving bowl whisk together the vinegar, marmalade, vegetable oil, sesame oil, ginger, garlic, lime juice, and soy sauce. Add the cucumbers, carrots, edamame, cabbage, and mandarin oranges, stirring to combine.</li>\r\n \t<li>Strain the cold soba noodles. Add the soba noodles to the vegetables, tossing to coat. Add the fried wonton noodles and sesame seeds, tossing to mix the salad. Serve immediately.</li>\r\n</ol>\r\n<p class=\"article-tips tip\">Serve with teriyaki chicken, ribs, or barbecue chicken.</p>\r\n<strong>Per serving</strong>: Calories 231 (From Fat 93); Fat 10g (Saturated 1g); Cholesterol 0mg; Sodium 404mg; Carbohydrate 32g (Dietary Fiber 3g); Protein 6g.\r\n\r\nTo vary the recipe, you can add thinly sliced red or orange bell pepper, green onion, chopped peanuts or cashews, and roasted sweet potatoes.","description":"Most dinner plans start with a protein, pair it with a starch, and then add a vegetable. Why not combine the starch and vegetable instead? This delicious and satisfying soba noodle and edamame bean salad takes the guesswork out of your side dishes and makes the side dish the star of the plate.\r\n\r\n[caption id=\"attachment_295967\" align=\"alignnone\" width=\"630\"]<img class=\"size-full wp-image-295967\" src=\"https://www.dummies.com/wp-content/uploads/soba_noodle_salad_adobestock_272429599.jpg\" alt=\"Photo of bowl filled with soba noodle salad with vegetables\" width=\"630\" height=\"420\" /> ©Vaaseenaa / Adobe Stock<br />You can vary this recipe in several ways; for example, by using red bell pepper and peas and peapods instead of edamame.[/caption]\r\n\r\nAs you're <a href=\"https://www.dummies.com/article/home-auto-hobbies/food-drink/cooking-baking/food-prep-tools/time-saving-tools-for-making-delicious-salads-295993/\" target=\"_blank\" rel=\"noopener\">making this salad</a>, keep in mind that soba noodles are gluten-free because they’re made from buckwheat. They must be cooled quickly or the noodles will clump together.\r\n<p class=\"article-tips warning\">If you’re preparing these for someone who must eat gluten-free, be sure to check the label. Sometimes food manufacturers cut costs by adding wheat to the noodles.</p>\r\n<strong>Preparation time</strong>: About 10 minutes\r\n\r\n<strong>Cooking time</strong>: 4 minutes\r\n\r\n<strong>Yield</strong>: Eight servings\r\n<h2 id=\"tab1\" >Ingredients</h2>\r\n4 ounces soba noodles\r\n\r\n3 tablespoons apple cider vinegar\r\n\r\n1/4 cup orange marmalade\r\n\r\n2 tablespoons vegetable oil\r\n\r\n1 tablespoon sesame oil\r\n\r\n1 teaspoon grated ginger\r\n\r\n1 teaspoon grated garlic\r\n\r\n2 tablespoons lime juice\r\n\r\n2 tablespoons soy sauce\r\n\r\n2 Persian cucumbers, thinly sliced on the bias\r\n\r\n1/2 cup grated carrots\r\n\r\n1 cup shelled edamame\r\n\r\n1 cup thinly sliced purple cabbage\r\n\r\n1 cup canned-in-water mandarin oranges, drained\r\n\r\n2 cups fried wonton noodles\r\n\r\n1 tablespoon black sesame seeds\r\n<h2 id=\"tab2\" >Directions</h2>\r\n<ol>\r\n \t<li>In a large pot, bring water to a boil. Add the soba noodles, stirring to submerge. Cook according to package instructions, about 2 to 4 minutes.</li>\r\n \t<li>While the soba noodles are cooking, ready an ice bath. Strain the cooked soba noodles and immediately submerge them into the ice bath, stirring to quickly cool the noodles.</li>\r\n \t<li>Next, in a serving bowl whisk together the vinegar, marmalade, vegetable oil, sesame oil, ginger, garlic, lime juice, and soy sauce. Add the cucumbers, carrots, edamame, cabbage, and mandarin oranges, stirring to combine.</li>\r\n \t<li>Strain the cold soba noodles. Add the soba noodles to the vegetables, tossing to coat. Add the fried wonton noodles and sesame seeds, tossing to mix the salad. Serve immediately.</li>\r\n</ol>\r\n<p class=\"article-tips tip\">Serve with teriyaki chicken, ribs, or barbecue chicken.</p>\r\n<strong>Per serving</strong>: Calories 231 (From Fat 93); Fat 10g (Saturated 1g); Cholesterol 0mg; Sodium 404mg; Carbohydrate 32g (Dietary Fiber 3g); Protein 6g.\r\n\r\nTo vary the recipe, you can add thinly sliced red or orange bell pepper, green onion, chopped peanuts or cashews, and roasted sweet potatoes.","blurb":"","authors":[{"authorId":9460,"name":"Wendy Jo Peterson","slug":"wendy-jo-peterson","description":" <p><b>Wendy Jo Peterson </b>is a registered dietitian with more than 20 years of professional experience. She is the author of <i>Meal Prep Cookbook For Dummies </i>and <i>Bread Making For Dummies, </i>and coauthor of <i>Air Fryer Cookbook For Dummies, Instant Pot Cookbook For Dummies, </i>and<i> Mediterranean Diet Cookbook For Dummies.</i> ","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9460"}}],"primaryCategoryTaxonomy":{"categoryId":33865,"title":"Greens & Grains","slug":"greens-grains","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33865"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[{"label":"Ingredients","target":"#tab1"},{"label":"Directions","target":"#tab2"}],"relatedArticles":{"fromBook":[{"articleId":295993,"title":"Time-Saving Tools for Making Delicious Salads","slug":"time-saving-tools-for-making-delicious-salads","categoryList":["home-auto-hobbies","food-drink","cooking-baking","food-prep-tools"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/295993"}},{"articleId":295973,"title":"How To Make a Cobb Salad","slug":"how-to-make-a-cobb-salad","categoryList":["home-auto-hobbies","food-drink","recipes","greens-grains"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/295973"}},{"articleId":295716,"title":"Salad Recipes For Dummies Cheat Sheet","slug":"salad-recipes-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/295716"}}],"fromCategory":[{"articleId":295973,"title":"How To Make a Cobb Salad","slug":"how-to-make-a-cobb-salad","categoryList":["home-auto-hobbies","food-drink","recipes","greens-grains"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/295973"}},{"articleId":236221,"title":"2 Bread Recipes Featuring Honey","slug":"2-bread-recipes-featuring-honey","categoryList":["home-auto-hobbies","food-drink","recipes","greens-grains"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/236221"}},{"articleId":208147,"title":"Cooking with Quinoa For Dummies Cheat Sheet","slug":"cooking-with-quinoa-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","greens-grains"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208147"}},{"articleId":207708,"title":"Cooking with Chia For Dummies Cheat Sheet","slug":"cooking-with-chia-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","greens-grains"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/207708"}},{"articleId":203575,"title":"10 Ways to Sneak Chia into Your Kids’ Food","slug":"10-ways-to-sneak-chia-into-your-kids-food","categoryList":["home-auto-hobbies","food-drink","recipes","greens-grains"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/203575"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":295700,"slug":"salad-recipes-for-dummies","isbn":"9781119906711","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"amazon":{"default":"https://www.amazon.com/gp/product/1119906717/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/1119906717/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/1119906717-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/1119906717/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/1119906717/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/salad-recipes-for-dummies-cover-9781119906711-203x255.jpg","width":203,"height":255},"title":"Salad Recipes For Dummies","testBankPinActivationLink":"","bookOutOfPrint":true,"authorsInfo":"<p><p><b><b data-author-id=\"9460\">Wendy Jo Peterson</b> </b>is a registered dietitian with more than 20 years of professional experience. She is the author of <i>Meal Prep Cookbook For Dummies </i>and <i>Bread Making For Dummies, </i>and coauthor of <i>Air Fryer Cookbook For Dummies, Instant Pot Cookbook For Dummies, </i>and<i> Mediterranean Diet Cookbook For Dummies.</i></p>","authors":[{"authorId":9460,"name":"Wendy Jo Peterson","slug":"wendy-jo-peterson","description":" <p><b>Wendy Jo Peterson </b>is a registered dietitian with more than 20 years of professional experience. She is the author of <i>Meal Prep Cookbook For Dummies </i>and <i>Bread Making For Dummies, </i>and coauthor of <i>Air Fryer Cookbook For Dummies, Instant Pot Cookbook For Dummies, </i>and<i> Mediterranean Diet Cookbook For Dummies.</i> ","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9460"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;greens-grains&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119906711&quot;]}]\" id=\"du-slot-63a1f8713a0eb\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;greens-grains&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119906711&quot;]}]\" id=\"du-slot-63a1f8713a670\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2022-12-01T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":295963},{"headers":{"creationTime":"2022-12-01T22:02:15+00:00","modifiedTime":"2022-12-20T16:00:58+00:00","timestamp":"2022-12-20T18:01:21+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Greens & Grains","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33865"},"slug":"greens-grains","categoryId":33865}],"title":"How To Make a Cobb Salad","strippedTitle":"how to make a cobb salad","slug":"how-to-make-a-cobb-salad","canonicalUrl":"","seo":{"metaDescription":"Learn how to make a delicious Cobb salad, including the dressing, and marinated chicken breast, bacon, hard-boiled eggs, avocado, and more.","noIndex":0,"noFollow":0},"content":"Cobb salads are decorative in design, so they're as colorful and beautiful as they are delicious. Place the toppings in lines or around the edges, or toss it all together if you prefer!\r\n\r\n[caption id=\"attachment_295975\" align=\"alignnone\" width=\"630\"]<img class=\"size-full wp-image-295975\" src=\"https://www.dummies.com/wp-content/uploads/cobb_salad_adobestock_346814601.jpg\" alt=\"\" width=\"630\" height=\"420\" /> ©Timolina / Adobe Stock[/caption]\r\n\r\nYou can vary the Cobb salad by adding <a href=\"https://www.dummies.com/article/home-auto-hobbies/food-drink/cooking-baking/food-prep-tools/time-saving-tools-for-making-delicious-salads-295993/\" target=\"_blank\" rel=\"noopener\">sliced cucumbers, chopped bell pepper, grated carrot</a>, or croutons, too. For this recipe, the chicken breast can be marinated up to eight hours. If you prefer grilled chicken, grill for 8 to 10 minutes on each side over medium-high heat until cooked to an internal temperature of 165 degrees.\r\n\r\n<strong>Preparation time</strong>: About 30 minutes\r\n\r\n<strong>Cooking time</strong>: 35 minutes\r\n\r\n<strong>Yield</strong>: Eight servings\r\n<h2 id=\"tab1\" >Ingredients:</h2>\r\n<ul>\r\n \t<li class=\"RecipeIngr2-col\">1/2 cup red wine vinegar</li>\r\n \t<li class=\"RecipeIngr2-col\">2 tablespoons Dijon mustard</li>\r\n \t<li class=\"RecipeIngr2-col\">2 teaspoons honey</li>\r\n \t<li class=\"RecipeIngr2-col\">2 garlic cloves, minced</li>\r\n \t<li class=\"RecipeIngr2-col\">1 teaspoon sea salt</li>\r\n \t<li class=\"RecipeIngr2-col\">1 teaspoon cracked pepper</li>\r\n \t<li class=\"RecipeIngr2-col\">1 cup extra-virgin olive oil</li>\r\n \t<li class=\"RecipeIngr2-col\">2 skinless, boneless chicken breasts</li>\r\n \t<li class=\"RecipeIngr2-col\">8 slices bacon, crumbled or chopped</li>\r\n \t<li class=\"RecipeIngr2-col\">6 cups romaine lettuce, chopped</li>\r\n \t<li class=\"RecipeIngr2-col\">3 hard-boiled eggs, chopped</li>\r\n \t<li class=\"RecipeIngr2-col\">1 ripe avocado, cubed</li>\r\n \t<li class=\"RecipeIngr2-col\">2 Roma tomatoes, seeded and diced</li>\r\n \t<li class=\"RecipeIngr2-col\">1/2 cup crumbled blue cheese or grated cheddar cheese</li>\r\n \t<li class=\"RecipeIngr2-col\">2 green onions, thinly sliced</li>\r\n</ul>\r\n<h2 id=\"tab2\" >Directions</h2>\r\n<ol>\r\n \t<li>Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.</li>\r\n \t<li>In a medium bowl, whisk together the vinegar, mustard, honey, garlic, salt, pepper, and olive oil. Transfer 1 cup of this salad dressing to another bowl, and place the chicken breasts into that bowl. Allow the chicken to marinade for 30 minutes, flipping to coat both sides of the chicken.</li>\r\n \t<li>Meanwhile, place the bacon on the parchment paper and bake until crispy, about 15 minutes. Remove the bacon from the parchment paper, and add the marinated chicken breasts. Bake until the chicken reaches an internal temperature of 165 degrees, about 20 minutes. Let the chicken rest for 5 minutes; then cube the chicken into small, bite-size pieces.</li>\r\n \t<li>In a large bowl, toss the lettuce with the remaining dressing. Adjust the salt and pepper as needed. With tongs, remove the dressed lettuce to a serving plate. In lines, top with the eggs, avocado, tomatoes, cheese, onions, crumbled bacon, and chicken. Serve immediately.</li>\r\n</ol>\r\nPer serving: Calories 432 (From Fat 348); Fat 39g (Saturated 8g); Cholesterol 117mg; Sodium 644mg; Carbohydrate 6g (Dietary Fiber 2g); Protein 16g.","description":"Cobb salads are decorative in design, so they're as colorful and beautiful as they are delicious. Place the toppings in lines or around the edges, or toss it all together if you prefer!\r\n\r\n[caption id=\"attachment_295975\" align=\"alignnone\" width=\"630\"]<img class=\"size-full wp-image-295975\" src=\"https://www.dummies.com/wp-content/uploads/cobb_salad_adobestock_346814601.jpg\" alt=\"\" width=\"630\" height=\"420\" /> ©Timolina / Adobe Stock[/caption]\r\n\r\nYou can vary the Cobb salad by adding <a href=\"https://www.dummies.com/article/home-auto-hobbies/food-drink/cooking-baking/food-prep-tools/time-saving-tools-for-making-delicious-salads-295993/\" target=\"_blank\" rel=\"noopener\">sliced cucumbers, chopped bell pepper, grated carrot</a>, or croutons, too. For this recipe, the chicken breast can be marinated up to eight hours. If you prefer grilled chicken, grill for 8 to 10 minutes on each side over medium-high heat until cooked to an internal temperature of 165 degrees.\r\n\r\n<strong>Preparation time</strong>: About 30 minutes\r\n\r\n<strong>Cooking time</strong>: 35 minutes\r\n\r\n<strong>Yield</strong>: Eight servings\r\n<h2 id=\"tab1\" >Ingredients:</h2>\r\n<ul>\r\n \t<li class=\"RecipeIngr2-col\">1/2 cup red wine vinegar</li>\r\n \t<li class=\"RecipeIngr2-col\">2 tablespoons Dijon mustard</li>\r\n \t<li class=\"RecipeIngr2-col\">2 teaspoons honey</li>\r\n \t<li class=\"RecipeIngr2-col\">2 garlic cloves, minced</li>\r\n \t<li class=\"RecipeIngr2-col\">1 teaspoon sea salt</li>\r\n \t<li class=\"RecipeIngr2-col\">1 teaspoon cracked pepper</li>\r\n \t<li class=\"RecipeIngr2-col\">1 cup extra-virgin olive oil</li>\r\n \t<li class=\"RecipeIngr2-col\">2 skinless, boneless chicken breasts</li>\r\n \t<li class=\"RecipeIngr2-col\">8 slices bacon, crumbled or chopped</li>\r\n \t<li class=\"RecipeIngr2-col\">6 cups romaine lettuce, chopped</li>\r\n \t<li class=\"RecipeIngr2-col\">3 hard-boiled eggs, chopped</li>\r\n \t<li class=\"RecipeIngr2-col\">1 ripe avocado, cubed</li>\r\n \t<li class=\"RecipeIngr2-col\">2 Roma tomatoes, seeded and diced</li>\r\n \t<li class=\"RecipeIngr2-col\">1/2 cup crumbled blue cheese or grated cheddar cheese</li>\r\n \t<li class=\"RecipeIngr2-col\">2 green onions, thinly sliced</li>\r\n</ul>\r\n<h2 id=\"tab2\" >Directions</h2>\r\n<ol>\r\n \t<li>Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.</li>\r\n \t<li>In a medium bowl, whisk together the vinegar, mustard, honey, garlic, salt, pepper, and olive oil. Transfer 1 cup of this salad dressing to another bowl, and place the chicken breasts into that bowl. Allow the chicken to marinade for 30 minutes, flipping to coat both sides of the chicken.</li>\r\n \t<li>Meanwhile, place the bacon on the parchment paper and bake until crispy, about 15 minutes. Remove the bacon from the parchment paper, and add the marinated chicken breasts. Bake until the chicken reaches an internal temperature of 165 degrees, about 20 minutes. Let the chicken rest for 5 minutes; then cube the chicken into small, bite-size pieces.</li>\r\n \t<li>In a large bowl, toss the lettuce with the remaining dressing. Adjust the salt and pepper as needed. With tongs, remove the dressed lettuce to a serving plate. In lines, top with the eggs, avocado, tomatoes, cheese, onions, crumbled bacon, and chicken. Serve immediately.</li>\r\n</ol>\r\nPer serving: Calories 432 (From Fat 348); Fat 39g (Saturated 8g); Cholesterol 117mg; Sodium 644mg; Carbohydrate 6g (Dietary Fiber 2g); Protein 16g.","blurb":"","authors":[{"authorId":9460,"name":"Wendy Jo Peterson","slug":"wendy-jo-peterson","description":" <p><b>Wendy Jo Peterson </b>is a registered dietitian with more than 20 years of professional experience. She is the author of <i>Meal Prep Cookbook For Dummies </i>and <i>Bread Making For Dummies, </i>and coauthor of <i>Air Fryer Cookbook For Dummies, Instant Pot Cookbook For Dummies, </i>and<i> Mediterranean Diet Cookbook For Dummies.</i> ","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9460"}}],"primaryCategoryTaxonomy":{"categoryId":33865,"title":"Greens & Grains","slug":"greens-grains","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33865"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[{"label":"Ingredients:","target":"#tab1"},{"label":"Directions","target":"#tab2"}],"relatedArticles":{"fromBook":[{"articleId":295993,"title":"Time-Saving Tools for Making Delicious Salads","slug":"time-saving-tools-for-making-delicious-salads","categoryList":["home-auto-hobbies","food-drink","cooking-baking","food-prep-tools"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/295993"}},{"articleId":295963,"title":"How To Make a Cold Soba and Edamame Salad","slug":"cold-soba-and-edamame-salad-recipe","categoryList":["home-auto-hobbies","food-drink","recipes","greens-grains"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/295963"}},{"articleId":295716,"title":"Salad Recipes For Dummies Cheat Sheet","slug":"salad-recipes-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/295716"}}],"fromCategory":[{"articleId":295963,"title":"How To Make a Cold Soba and Edamame Salad","slug":"cold-soba-and-edamame-salad-recipe","categoryList":["home-auto-hobbies","food-drink","recipes","greens-grains"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/295963"}},{"articleId":236221,"title":"2 Bread Recipes Featuring Honey","slug":"2-bread-recipes-featuring-honey","categoryList":["home-auto-hobbies","food-drink","recipes","greens-grains"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/236221"}},{"articleId":208147,"title":"Cooking with Quinoa For Dummies Cheat Sheet","slug":"cooking-with-quinoa-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","greens-grains"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208147"}},{"articleId":207708,"title":"Cooking with Chia For Dummies Cheat Sheet","slug":"cooking-with-chia-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","greens-grains"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/207708"}},{"articleId":203575,"title":"10 Ways to Sneak Chia into Your Kids’ Food","slug":"10-ways-to-sneak-chia-into-your-kids-food","categoryList":["home-auto-hobbies","food-drink","recipes","greens-grains"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/203575"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":295700,"slug":"salad-recipes-for-dummies","isbn":"9781119906711","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"amazon":{"default":"https://www.amazon.com/gp/product/1119906717/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/1119906717/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/1119906717-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/1119906717/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/1119906717/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/salad-recipes-for-dummies-cover-9781119906711-203x255.jpg","width":203,"height":255},"title":"Salad Recipes For Dummies","testBankPinActivationLink":"","bookOutOfPrint":true,"authorsInfo":"<p><p><b><b data-author-id=\"9460\">Wendy Jo Peterson</b> </b>is a registered dietitian with more than 20 years of professional experience. She is the author of <i>Meal Prep Cookbook For Dummies </i>and <i>Bread Making For Dummies, </i>and coauthor of <i>Air Fryer Cookbook For Dummies, Instant Pot Cookbook For Dummies, </i>and<i> Mediterranean Diet Cookbook For Dummies.</i></p>","authors":[{"authorId":9460,"name":"Wendy Jo Peterson","slug":"wendy-jo-peterson","description":" <p><b>Wendy Jo Peterson </b>is a registered dietitian with more than 20 years of professional experience. She is the author of <i>Meal Prep Cookbook For Dummies </i>and <i>Bread Making For Dummies, </i>and coauthor of <i>Air Fryer Cookbook For Dummies, Instant Pot Cookbook For Dummies, </i>and<i> Mediterranean Diet Cookbook For Dummies.</i> ","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9460"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;greens-grains&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119906711&quot;]}]\" id=\"du-slot-63a1f871337e1\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;greens-grains&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119906711&quot;]}]\" id=\"du-slot-63a1f87133d7a\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2022-12-01T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":295973},{"headers":{"creationTime":"2016-03-26T20:43:39+00:00","modifiedTime":"2022-09-19T16:52:04+00:00","timestamp":"2022-09-19T18:01:03+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Slow Cookers","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33880"},"slug":"slow-cookers","categoryId":33880}],"title":"Finding a Slow Cooker That’s Right for You","strippedTitle":"finding a slow cooker that’s right for you","slug":"finding-a-slow-cooker-thats-right-for-you","canonicalUrl":"","seo":{"metaDescription":"Cooking with a slow cooker is easy and convenient. Learn about the different features to help you choose the right one for you.","noIndex":0,"noFollow":0},"content":"A slow cooker is truly a pleasure to use. Manufacturers seem determined to outdo themselves in making slow cookers more user-friendly and convenient, so you have plenty of options when picking out a slow cooker:\r\n<ul class=\"level-one\">\r\n \t<li>\r\n<p class=\"first-para\"><b>Shape: </b>Slow cookers are available in two shapes: round and oval. The traditional round shape is perfect for making soups, chilis, and stews. The oval slow cooker can prepare larger pieces of food, such as whole chickens.</p>\r\n<img src=\"https://www.dummies.com/wp-content/uploads/244787.image0.jpg\" alt=\"Cooking stew in a Slow cooker.\" width=\"535\" height=\"400\" /></li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Size: </b>For convenience, slow cookers come in a wide variety of sizes ranging from 1-quart to 7-quart capacity. The most popular size units are the 4- and 6-quart versions.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Heat-resistant glass cooking containers: </b>Some new slow cookers have cooking containers made of heat-resistant glass that enables the user to brown over the stovetop and then continue cooking in the same container in the slow cooker.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Nonstick coating: </b>If you don’t want to have to spray your slow cooker’s container with vegetable oil cooking spray, get a slow cooker that has a nonstick coating on the cooking container.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Divided container: </b>You can find slow cookers that come with an inner pot that’s divided into two separate cooking compartments. This divided cooking system enables you to make two different dishes at the same time.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Digital settings:</b> You can now find some slow cookers with a digital display. With the simple push of a button, you can choose the cooking time and temperature you desire.</p>\r\n<p class=\"child-para\"><b>Easy-transport innovations: </b>You might want to get an attachment that anchors the lid to the base for trips in the car or an insulated carrying case.</p>\r\n</li>\r\n</ul>","description":"A slow cooker is truly a pleasure to use. Manufacturers seem determined to outdo themselves in making slow cookers more user-friendly and convenient, so you have plenty of options when picking out a slow cooker:\r\n<ul class=\"level-one\">\r\n \t<li>\r\n<p class=\"first-para\"><b>Shape: </b>Slow cookers are available in two shapes: round and oval. The traditional round shape is perfect for making soups, chilis, and stews. The oval slow cooker can prepare larger pieces of food, such as whole chickens.</p>\r\n<img src=\"https://www.dummies.com/wp-content/uploads/244787.image0.jpg\" alt=\"Cooking stew in a Slow cooker.\" width=\"535\" height=\"400\" /></li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Size: </b>For convenience, slow cookers come in a wide variety of sizes ranging from 1-quart to 7-quart capacity. The most popular size units are the 4- and 6-quart versions.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Heat-resistant glass cooking containers: </b>Some new slow cookers have cooking containers made of heat-resistant glass that enables the user to brown over the stovetop and then continue cooking in the same container in the slow cooker.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Nonstick coating: </b>If you don’t want to have to spray your slow cooker’s container with vegetable oil cooking spray, get a slow cooker that has a nonstick coating on the cooking container.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Divided container: </b>You can find slow cookers that come with an inner pot that’s divided into two separate cooking compartments. This divided cooking system enables you to make two different dishes at the same time.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Digital settings:</b> You can now find some slow cookers with a digital display. With the simple push of a button, you can choose the cooking time and temperature you desire.</p>\r\n<p class=\"child-para\"><b>Easy-transport innovations: </b>You might want to get an attachment that anchors the lid to the base for trips in the car or an insulated carrying case.</p>\r\n</li>\r\n</ul>","blurb":"","authors":[{"authorId":9366,"name":"Tom Lacalamita","slug":"tom-lacalamita","description":" <b><i>Mexican Cooking</i></b><br /> <b>Mary Sue Milliken</b> and <b>Susan Feniger</b> may be &#8220;two gringas from the Midwest,&#8221; but they fell deeply in love with Mexican food when first introduced to it more than 20 years ago. The two chefs became friends in the late &#8217;70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Caf&#233;, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including <i>Mexican Cooking For Dummies,</i> host the popular Television Food Network series, <i>Too Hot Tamales,</i> and are heard regularly on Southern California radio. <p><b>Helene Siegel</b> is the co-author with Mary Sue and Susan of <i>City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales,</i> and <i>Mexican Cooking For Dummies.</i> She also is the author of <i>The Ethnic Kitchen</i> series and 32 single subject cookbooks in the best-selling <i>Totally Cookbook</i> series. Her articles have appeared in the <i>Los Angeles Times,</i> the <i>Times Syndicate, Fine Cooking,</i> and on the Web at cuisinenet.com.</p> <p><b><i>Italian Cooking<br /> </i></b><b>Cesare Casella</b> was born in a small town outside Lucca, Italy. He grew up in and around his family&#8217;s restaurant, called Il Vipore. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of <i>Diary of a Tuscan Chef</i> and <i>Italian Cooking For Dummies.</i></p> <p><b>Jack Bishop</b> is the author or coauthor of several books on Italian food, including <i>The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna,</i> and <i>Italian Cooking For Dummies.</i> He is the senior writer for <i>Cook&#8217;s Illustrated</i> and writes for various national magazines and newspapers. He has studied cooking in Italy.</p> <p><b><i>French Cooking and Greek and Middle Eastern Cooking</i></b><br /> <b>Tom Lacalamita</b> (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of <i>Slow Cookers For Dummies</i> and <i>Pressure Cookers For Dummies.</i></p> <p><b><i>Indian Cooking</i></b><br /> <b>Heather Dismore</b> began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.</p> <p><b><i>Chinese Cooking</i></b><br /> <b>Martin Yan,</b> celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including <i>Martin Yan&#8217;s Feast: The Best of Yan Can Cook, Martin Yan&#8217;s Invitation to Chinese Cooking,</i> and <i>Chinese Cooking For Dummies.</i> Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. <i>Yan Can Cook</i> has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.</p> <p><b><i>Japanese Cooking</i></b><br /> <b>Dede Wilson, CCP</b> (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has worked professionally for more than 17 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and frequent television guest. Dede is also a frequent contributor to <i>Bon App&#233;tit</i> magazine and a contributing editor to <i>Pastry Art and Design</i> magazine and is the food and entertainment expert for CanDoWoman.com. Dede has written three other cookbooks, including <i>The Wedding Cake Book</i> (Wiley, 1997), which was nominated for an IACP Julia Child Cookbook Award. She also authored <i>Christmas Cooking For Dummies</i> and <i>Appetizers For Dummies.</i></p> <p><b><i>Thai Cooking</i></b><br /> <b>Joan H. Moravek</b> left the Securities Industry in 1990 and decided to pursue a career in the food service industry. The last 12 years have led her to explore some of the many facets of the culinary profession. A lifelong resident of Chicago, Joan has traveled extensively and continues to educate herself by researching, cooking, and &#8220;eating her way&#8221; through the cuisines of many countries.</p> <p><b>Kristin Eddy</b> is the Food Writer for the <i>Chicago Tribune</i> and also covers Travel and Health stories for the paper. During 17 years as an award-winning writer, Eddy has worked for the <i>Washington Post, Atlanta Journal-Constitution</i> and the <i>Cleveland Plain Dealer,</i> covering everything from news and health stories to restaurant reviews and the 1996 Olympic Games. As the daughter of a diplomat, Eddy was born in Beirut, Lebanon, and lived in Aleppo and Damascus, Syria; Istanbul, London, and Paris. She has traveled widely on assignment for the <i>Tribune,</i> reporting food stories from around the U.S. as well as Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Eddy has had 14 years of experience in writing about food, developing, testing, and editing recipes for various newspapers.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9366"}},{"authorId":10200,"name":"Glenna Vance","slug":"glenna-vance","description":" Glenna Vance (Milwaukee, WI) is director of consumer affairs for a major ingredient manufacturer in the Midwest. A published author, Glenna has been involved in developing consumer recipe programs with major appliance manufacturers and ingredient companies. As a board member of the Milwaukee chapter of the American Institute of Wine &amp; Food, Glenna is instrumental in bringing nationally renowned culinary professionals to Milwaukee for culinary programs and events.<br /> <br /> Tom Lacalamita (Long Island, NY) is a bestselling author of five apppliance-related cookbooks. Nominated for a James Beard cookbook award, Lacalamita is considered to be a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is also a spokesperson for various food and housewares manufacturers.","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/10200"}}],"primaryCategoryTaxonomy":{"categoryId":33880,"title":"Slow Cookers","slug":"slow-cookers","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33880"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":210269,"title":"Tips for Cooking in a Slow Cooker","slug":"tips-for-cooking-in-a-slow-cooker","categoryList":["home-auto-hobbies","food-drink","recipes","slow-cookers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/210269"}},{"articleId":209251,"title":"Slow Cookers For Dummies Cheat Sheet","slug":"slow-cookers-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","slow-cookers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209251"}},{"articleId":201571,"title":"How a Slow Cooker Works","slug":"how-a-slow-cooker-works","categoryList":["home-auto-hobbies","food-drink","recipes","slow-cookers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201571"}},{"articleId":201473,"title":"Greek Egg-Lemon Chicken Soup","slug":"greek-egg-lemon-chicken-soup","categoryList":["home-auto-hobbies","food-drink","recipes","slow-cookers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201473"}},{"articleId":201460,"title":"Apple Brown Betty","slug":"apple-brown-betty","categoryList":["home-auto-hobbies","food-drink","recipes","slow-cookers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201460"}}],"fromCategory":[{"articleId":210269,"title":"Tips for Cooking in a Slow Cooker","slug":"tips-for-cooking-in-a-slow-cooker","categoryList":["home-auto-hobbies","food-drink","recipes","slow-cookers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/210269"}},{"articleId":209251,"title":"Slow Cookers For Dummies Cheat Sheet","slug":"slow-cookers-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","slow-cookers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209251"}},{"articleId":201571,"title":"How a Slow Cooker Works","slug":"how-a-slow-cooker-works","categoryList":["home-auto-hobbies","food-drink","recipes","slow-cookers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201571"}},{"articleId":201473,"title":"Greek Egg-Lemon Chicken Soup","slug":"greek-egg-lemon-chicken-soup","categoryList":["home-auto-hobbies","food-drink","recipes","slow-cookers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201473"}},{"articleId":201460,"title":"Apple Brown Betty","slug":"apple-brown-betty","categoryList":["home-auto-hobbies","food-drink","recipes","slow-cookers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201460"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282578,"slug":"slow-cookers-for-dummies","isbn":"9780764552403","categoryList":["home-auto-hobbies","food-drink","recipes","slow-cookers"],"amazon":{"default":"https://www.amazon.com/gp/product/0764552406/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/0764552406/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/0764552406-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/0764552406/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/0764552406/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/slow-cookers-for-dummies-cover-9780764552403-203x255.jpg","width":203,"height":255},"title":"Slow Cookers For Dummies","testBankPinActivationLink":"","bookOutOfPrint":false,"authorsInfo":"<p>Tom Lacalamita has written five appliance cookbooks and appeared on Good Morning America®, CNBC®, and NPR®. Glenna Vance is a food writer and recipe developer.</p>","authors":[{"authorId":10200,"name":"Glenna Vance","slug":"glenna-vance","description":" Glenna Vance (Milwaukee, WI) is director of consumer affairs for a major ingredient manufacturer in the Midwest. A published author, Glenna has been involved in developing consumer recipe programs with major appliance manufacturers and ingredient companies. As a board member of the Milwaukee chapter of the American Institute of Wine &amp; Food, Glenna is instrumental in bringing nationally renowned culinary professionals to Milwaukee for culinary programs and events.<br /> <br /> Tom Lacalamita (Long Island, NY) is a bestselling author of five apppliance-related cookbooks. Nominated for a James Beard cookbook award, Lacalamita is considered to be a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is also a spokesperson for various food and housewares manufacturers.","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/10200"}},{"authorId":9366,"name":"Tom Lacalamita","slug":"tom-lacalamita","description":" <b><i>Mexican Cooking</i></b><br /> <b>Mary Sue Milliken</b> and <b>Susan Feniger</b> may be &#8220;two gringas from the Midwest,&#8221; but they fell deeply in love with Mexican food when first introduced to it more than 20 years ago. The two chefs became friends in the late &#8217;70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Caf&#233;, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including <i>Mexican Cooking For Dummies,</i> host the popular Television Food Network series, <i>Too Hot Tamales,</i> and are heard regularly on Southern California radio. <p><b>Helene Siegel</b> is the co-author with Mary Sue and Susan of <i>City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales,</i> and <i>Mexican Cooking For Dummies.</i> She also is the author of <i>The Ethnic Kitchen</i> series and 32 single subject cookbooks in the best-selling <i>Totally Cookbook</i> series. Her articles have appeared in the <i>Los Angeles Times,</i> the <i>Times Syndicate, Fine Cooking,</i> and on the Web at cuisinenet.com.</p> <p><b><i>Italian Cooking<br /> </i></b><b>Cesare Casella</b> was born in a small town outside Lucca, Italy. He grew up in and around his family&#8217;s restaurant, called Il Vipore. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of <i>Diary of a Tuscan Chef</i> and <i>Italian Cooking For Dummies.</i></p> <p><b>Jack Bishop</b> is the author or coauthor of several books on Italian food, including <i>The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna,</i> and <i>Italian Cooking For Dummies.</i> He is the senior writer for <i>Cook&#8217;s Illustrated</i> and writes for various national magazines and newspapers. He has studied cooking in Italy.</p> <p><b><i>French Cooking and Greek and Middle Eastern Cooking</i></b><br /> <b>Tom Lacalamita</b> (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of <i>Slow Cookers For Dummies</i> and <i>Pressure Cookers For Dummies.</i></p> <p><b><i>Indian Cooking</i></b><br /> <b>Heather Dismore</b> began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.</p> <p><b><i>Chinese Cooking</i></b><br /> <b>Martin Yan,</b> celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including <i>Martin Yan&#8217;s Feast: The Best of Yan Can Cook, Martin Yan&#8217;s Invitation to Chinese Cooking,</i> and <i>Chinese Cooking For Dummies.</i> Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. <i>Yan Can Cook</i> has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.</p> <p><b><i>Japanese Cooking</i></b><br /> <b>Dede Wilson, CCP</b> (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has worked professionally for more than 17 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and frequent television guest. Dede is also a frequent contributor to <i>Bon App&#233;tit</i> magazine and a contributing editor to <i>Pastry Art and Design</i> magazine and is the food and entertainment expert for CanDoWoman.com. Dede has written three other cookbooks, including <i>The Wedding Cake Book</i> (Wiley, 1997), which was nominated for an IACP Julia Child Cookbook Award. She also authored <i>Christmas Cooking For Dummies</i> and <i>Appetizers For Dummies.</i></p> <p><b><i>Thai Cooking</i></b><br /> <b>Joan H. Moravek</b> left the Securities Industry in 1990 and decided to pursue a career in the food service industry. The last 12 years have led her to explore some of the many facets of the culinary profession. A lifelong resident of Chicago, Joan has traveled extensively and continues to educate herself by researching, cooking, and &#8220;eating her way&#8221; through the cuisines of many countries.</p> <p><b>Kristin Eddy</b> is the Food Writer for the <i>Chicago Tribune</i> and also covers Travel and Health stories for the paper. During 17 years as an award-winning writer, Eddy has worked for the <i>Washington Post, Atlanta Journal-Constitution</i> and the <i>Cleveland Plain Dealer,</i> covering everything from news and health stories to restaurant reviews and the 1996 Olympic Games. As the daughter of a diplomat, Eddy was born in Beirut, Lebanon, and lived in Aleppo and Damascus, Syria; Istanbul, London, and Paris. She has traveled widely on assignment for the <i>Tribune,</i> reporting food stories from around the U.S. as well as Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Eddy has had 14 years of experience in writing about food, developing, testing, and editing recipes for various newspapers.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9366"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;slow-cookers&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552403&quot;]}]\" id=\"du-slot-6328ae5f8c458\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;slow-cookers&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552403&quot;]}]\" id=\"du-slot-6328ae5f8cc0f\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2022-09-19T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":188702},{"headers":{"creationTime":"2016-03-27T16:54:06+00:00","modifiedTime":"2022-08-26T14:19:12+00:00","timestamp":"2022-09-14T18:19:57+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Italian Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/34364"},"slug":"italian-recipes","categoryId":34364}],"title":"Italian Cooking For Dummies Cheat Sheet","strippedTitle":"italian cooking for dummies cheat sheet","slug":"italian-cooking-for-dummies-cheat-sheet","canonicalUrl":"","seo":{"metaDescription":"Overview of the basics of Italian cooking, serving order, common cooking temperatures, popular herbs, and common pasta shapes.","noIndex":0,"noFollow":0},"content":"If you want to try your hand at Italian cooking you need to follow some basic cooking rules that govern Italian cuisine and learn the structure of a traditional Italian meal. If you run into a problem converting measurements, a handy chart can help. Know the most common fresh herbs and pasta shapes used in Italian cooking and you're on your way to creating authentic Italian dishes.","description":"If you want to try your hand at Italian cooking you need to follow some basic cooking rules that govern Italian cuisine and learn the structure of a traditional Italian meal. If you run into a problem converting measurements, a handy chart can help. Know the most common fresh herbs and pasta shapes used in Italian cooking and you're on your way to creating authentic Italian dishes.","blurb":"","authors":[],"primaryCategoryTaxonomy":{"categoryId":34364,"title":"Italian Recipes","slug":"italian-recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/34364"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[],"fromCategory":[{"articleId":290897,"title":"Italian Recipes For Dummies Cheat Sheet","slug":"italian-recipes-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","italian-recipes"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/290897"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":0,"slug":null,"isbn":null,"categoryList":null,"amazon":null,"image":null,"title":null,"testBankPinActivationLink":null,"bookOutOfPrint":false,"authorsInfo":null,"authors":null,"_links":null},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;italian-recipes&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[null]}]\" id=\"du-slot-63221b4d92ae8\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;italian-recipes&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[null]}]\" id=\"du-slot-63221b4d9301a\"></div></div>"},"articleType":{"articleType":"Cheat Sheet","articleList":[{"articleId":188322,"title":"Basic Rules of Italian Cooking","slug":"basic-rules-of-italian-cooking","categoryList":[],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/188322"}},{"articleId":188320,"title":"Serving a Traditional Italian Meal in Order","slug":"serving-a-traditional-italian-meal-in-order","categoryList":["home-auto-hobbies","food-drink","recipes"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/188320"}},{"articleId":188321,"title":"Common Cooking Temperature and Metric Conversions for Italian Cooking","slug":"common-cooking-temperature-and-metric-conversions-for-italian-cooking","categoryList":["home-auto-hobbies","food-drink","recipes"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/188321"}},{"articleId":188323,"title":"Popular Herbs for Italian Cooking","slug":"popular-herbs-for-italian-cooking","categoryList":["home-auto-hobbies","food-drink","recipes"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/188323"}},{"articleId":188319,"title":"Common Pasta Shapes","slug":"common-pasta-shapes","categoryList":["home-auto-hobbies","food-drink","recipes"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/188319"}}],"content":[{"title":"Basic rules of Italian cooking","thumb":null,"image":null,"content":"<p>How do you capture the essence of Italian cooking if you didn&#8217;t grow up in Italy? If you want to think like an Italian chef, practice these simple Italian cooking tips and you won&#8217;t go wrong:</p>\n<ul class=\"level-one\">\n<li>\n<p class=\"first-para\">Start with fresh, high-quality ingredients. Everything is so much easier when the ingredients taste good.</p>\n</li>\n<li>\n<p class=\"first-para\">Simpler is always better. Enough said.</p>\n</li>\n<li>\n<p class=\"first-para\">Cook with the calendar. Locally grown, in-season produce usually tastes best. Shop at stores or farm markets that support local farmers.</p>\n</li>\n<li>\n<p class=\"first-para\">Get to know your vegetables. You can&#8217;t cook real Italian food without spending some time in the produce aisle. With a few exceptions, Italians rely on fresh, not frozen, vegetables.</p>\n</li>\n<li>\n<p class=\"first-para\">Make friends with your local cheese guy. Find out the names of the important Italian cheeses and how to buy them.</p>\n</li>\n<li>\n<p class=\"first-para\">Master how not to follow a recipe. Most Italian cooks prepare dishes from memory, changing quantities and procedures ever so slightly each time.</p>\n</li>\n<li>\n<p class=\"first-para\">Taste as you cook. No one but you knows how salty or spicy you like your food. Season throughout the cooking process and adjust the seasonings right before serving.</p>\n</li>\n<li>\n<p class=\"first-para\">Work at building flavor. Many Italian recipes begin by sautéing onions and other vegetables in olive oil. Don&#8217;t rush this step. It builds flavor.</p>\n</li>\n<li>\n<p class=\"first-para\">Be frugal. Italians believe in the old maxim, &#8220;waste not, want not.&#8221;</p>\n</li>\n<li>\n<p class=\"first-para\">Enjoy yourself. If the meal allows you to enjoy the company and conversation of others, consider your cooking a success.</p>\n</li>\n</ul>\n"},{"title":"Serving a traditional Italian meal in order","thumb":null,"image":null,"content":"<p>A traditional Italian meal is leisurely process — a time to share news of the day and enjoy the delicious results of the cook&#8217;s labor — and has several distinct courses. If you&#8217;re preparing an authentic Italian meal, follow this list in order:</p>\n<ul class=\"level-one\">\n<li>\n<p class=\"first-para\"><b>Antipasto:</b> Something to nibble on — such as a bowl of marinated olives and some fresh fennel for dipping in extra-virgin olive oil, or a wedge of fine Parmigiano-Reggiano and some bread — perhaps served with drinks.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Primo:</b> A first course or appetizer. Usually pasta, rice, soup, or polenta. Keep portions small (eight servings for a pound of pasta) because the main course comes next.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Secondo:</b> The main course, usually chicken, meat, or seafood. Usually fairly simple, especially if a rich pasta or rice dish has already been served.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Contorno:</b> The main course is usually accompanied by a platter of vegetables. This side dish is usually quite simple and highlights the simple goodness of the vegetable.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Dolce:</b> On most days, the dolce is a bowl of fruit. Some hard Italian cookies, called <i>biscotti, </i>for dunking, and dessert wine are another option. More elaborate cakes, tortes, and custards are for special occasions.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Caffe:</b> End a meal with espresso all around.</p>\n</li>\n</ul>\n"},{"title":"Common cooking temperature and metric conversions for Italian cooking","thumb":null,"image":null,"content":"<p>When you&#8217;re preparing Italian meals, make sure you have the right temperature so your foods are prepared correctly. Use this handy chart for converting cooking temperatures to Fahrenheit and/or Celsius.</p>\n<table>\n<tbody>\n<tr>\n<th>Fahrenheit</th>\n<th>Celsius</th>\n</tr>\n<tr>\n<td>250°</td>\n<td>120°</td>\n</tr>\n<tr>\n<td>275°</td>\n<td>135°</td>\n</tr>\n<tr>\n<td>300°</td>\n<td>150°</td>\n</tr>\n<tr>\n<td>325°</td>\n<td>160°</td>\n</tr>\n<tr>\n<td>350°</td>\n<td>175°</td>\n</tr>\n<tr>\n<td>375°</td>\n<td>190°</td>\n</tr>\n<tr>\n<td>400°</td>\n<td>205°</td>\n</tr>\n<tr>\n<td>425°</td>\n<td>220°</td>\n</tr>\n<tr>\n<td>450°</td>\n<td>230°</td>\n</tr>\n<tr>\n<td>475°</td>\n<td>245°</td>\n</tr>\n<tr>\n<td>500°</td>\n<td>260°</td>\n</tr>\n</tbody>\n</table>\n<p>If you run into a problem with measurements while preparing your favorite Italian dish, use this quick guide to find the metric equivalents for common cooking amounts:</p>\n<table>\n<tbody>\n<tr>\n<th>This Measurement . . .</th>\n<th>. . . Equals This Measurement</th>\n</tr>\n<tr>\n<td>1 tablespoon</td>\n<td>15 milliliters</td>\n</tr>\n<tr>\n<td>1 cup</td>\n<td>250 milliliters</td>\n</tr>\n<tr>\n<td>1 quart</td>\n<td>1 liter</td>\n</tr>\n<tr>\n<td>1 ounce</td>\n<td>28 grams</td>\n</tr>\n<tr>\n<td>1 pound</td>\n<td>454 grams</td>\n</tr>\n</tbody>\n</table>\n"},{"title":"Popular herbs for Italian cooking","thumb":null,"image":null,"content":"<p>Fresh herbs are used almost exclusively in Italian cooking. Why? They taste better than dried herbs. Fresh herbs have all their aromatic oils. The intensity of herbs vary, so when substituting, try to pick something with a similar punch, or be prepared to adjust the amount of herb. This chart lists the most important herbs used in Italian cooking:</p>\n<table>\n<tbody>\n<tr>\n<th>Herb</th>\n<th>Italian Name</th>\n<th>Description</th>\n</tr>\n<tr>\n<td>Basil</td>\n<td>Basilico</td>\n<td>Italy&#8217;s best known herb, basil has a strong anise flavor. A<br />\nmust in pesto, basil is a natural with tomatoes. (Basil&#8217;s sweetness<br />\nworks nicely with the acidity in the tomatoes.) Tarragon, which<br />\nisn&#8217;t widely used in Italy, has a similar anise flavor, and you can<br />\nuse it as a substitute. You can also use parsley in most recipes<br />\ncalling for basil.</td>\n</tr>\n<tr>\n<td>Bay leaf</td>\n<td>Alloro</td>\n<td>Once sold only dried, this herb is increasingly available fresh<br />\nas well. Dried leaves are often dropped into a pot of simmering<br />\nbeans or soup to impart their gentle aroma. You can use fresh<br />\nleaves, which tend to be longer and thinner, in the same<br />\nfashion.</td>\n</tr>\n<tr>\n<td>Marjoram</td>\n<td>Maggiorana</td>\n<td>This herb is similar to oregano but milder in flavor. Popular<br />\nin the Riviera, marjoram is good with meats and seafood.</td>\n</tr>\n<tr>\n<td>Mint</td>\n<td>Menta</td>\n<td>You can find hundreds of kinds of mint. Some are mild and<br />\nsweet; others spicy and hot. Mint is used more in southern Italy<br />\nand has an intensity and freshness similar to basil, which is<br />\nperhaps the best substitute.</td>\n</tr>\n<tr>\n<td>Oregano</td>\n<td>Origano</td>\n<td>This herb has a potent aroma and flavor that predominates in<br />\nmuch southern Italian cooking and is used commonly with<br />\ntomatoes.</td>\n</tr>\n<tr>\n<td>Parsley</td>\n<td>Prezzemolo</td>\n<td>This herb is the unheralded star of Italian cooking. Basil may<br />\nget all the attention, but parsley is more widely used. Flat-leaf<br />\nvarieties have a stronger flavor than curly-leaf varieties. You can<br />\ncook parsley with garlic and onions in olive oil to form the flavor<br />\nbase for many dishes.</td>\n</tr>\n<tr>\n<td>Rosemary</td>\n<td>Rosmarino</td>\n<td>With rosemary&#8217;s strong resinous (or pine) aroma and flavor, you<br />\nmust use it sparingly. The tough needles need time to soften, and<br />\nyou shouldn&#8217;t add it to dishes that you don&#8217;t cook. Rosemary is a<br />\nnatural with potatoes, chicken, lamb, and beef.</td>\n</tr>\n<tr>\n<td>Sage</td>\n<td>Salvia</td>\n<td>Sage is especially popular in Tuscany and other parts of<br />\ncentral and northern Italy. Sage is pungent with a musty mint taste<br />\nand has an affinity for butter sauces, as well as pork and<br />\nchicken.</td>\n</tr>\n<tr>\n<td>Thyme</td>\n<td>Timo</td>\n<td>Diminutive thyme leaves pack a surprising punch. Many varieties<br />\nhave a lemony flavor. Thyme isn&#8217;t as widely used in Italy as other<br />\nherbs.</td>\n</tr>\n</tbody>\n</table>\n"},{"title":"Common pasta shapes","thumb":null,"image":null,"content":"<p>Pastas come in an amazing variety of shapes. Certain Italian dishes call for specific pasta shapes because they compliment the sauce. This list gives a brief description of the most common pasta shapes:</p>\n<ul class=\"level-one\">\n<li>\n<p class=\"first-para\"><b>Agnolotti:</b> Filled fresh pasta shaped like half moons.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Bucatini:</b> Long, fat strands that look like spaghetti but are hollow.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Capelli d&#8217;angelo:</b> Long and extremely thin. Name translates as &#8220;angel&#8217;s hair.&#8221;</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Cappellini:</b> Slightly thicker than angel hair pasta but still very thin, long strands.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Conchiglie:</b> Shell-shaped pasta that comes in a variety of sizes. Oversized shells, called conchiglioni, are often stuffed and baked.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Ditali:</b> Tiny tubes often used in soup. Name translates as &#8220;thimbles.&#8221;</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Farfalle:</b> Bow-tie-shaped pasta. Name translates as &#8220;butterflies.&#8221;</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Fettuccine:</b> Long, flat strands of egg noodles.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Fusilli:</b> Corkscrew shape that comes in varying lengths.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Lasagne:</b> Long, wide sheets of pasta that are layered with sauce and cheese and baked.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Linguine:</b> Long, thin ribbons. Similar to spaghetti except strands have flat sides as well as rounded ones.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Orecchiette:</b> Small bowl-shaped pasta. Name translates as &#8220;little ears.&#8221;</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Orzo:</b> Shaped like extra-long grains of rice. Often used in soup.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Pappardelle:</b> Long, flat noodle that is two to three times as wide as fettuccine. Often cut into shorter pieces for easier eating.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Pastina:</b> Any of the tiny pasta added to soup, including ditalini (little thimbles), perline (little pearls), and stelline (little stars).</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Penne:</b> Medium-length tubes with ends cut on an angle. Can be ridged. Name translates as &#8220;quills.&#8221;</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Ravioli:</b> Stuffed pasta shaped like square pillows. Edges are often ruffled.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Rigatoni:</b> Fat, squat tubes with grooved exterior.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Rotelle:</b> Small wheels.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Ruote:</b> Wheels.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Spaghetti:</b> Long, thin strands. Name comes from the word &#8220;spago,&#8221; meaning string or cord.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Tagliatelle:</b> Long, flat strands that are slightly wider than fettuccine.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Taglierini:</b> Similar to tagliatelle but cut narrower.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Tortellini:</b> Stuffed pasta shaped like fat rings. Often used in soups.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Trenette:</b> Long-strand pasta shape that is similar to linguine.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Vermicelli:</b> Long, very thin strands that are thinner than spaghetti. Name translates as &#8220;little worms.&#8221;</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Ziti:</b> Narrow tubes of medium length. Similar to penne except ends are not cut on an angle.</p>\n</li>\n</ul>\n"}],"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2022-03-25T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":208647},{"headers":{"creationTime":"2016-03-27T11:53:23+00:00","modifiedTime":"2022-08-25T17:19:53+00:00","timestamp":"2022-09-14T18:19:56+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Mediterranean Diet Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33875"},"slug":"mediterranean-diet-recipes","categoryId":33875}],"title":"Lunch or Dinner Entrees on the Mediterranean Diet","strippedTitle":"lunch or dinner entrees on the mediterranean diet","slug":"lunch-or-dinner-entrees-on-the-mediterranean-diet","canonicalUrl":"","seo":{"metaDescription":"Check out these excellent Mediterranean diet recipes that help you reduce your intake of meat and increase plant-based proteins.","noIndex":0,"noFollow":0},"content":"Eating a plant-based diet is one of the fundamentals of Mediterranean cuisine and one of the major reasons for the health benefits found in the Mediterranean diet. Many regions in the Mediterranean enjoy pasta as well, but it’s the crown jewel of Italian cooking in particular. Adding vegetables to pasta is a no-brainer.\r\n\r\nThe bottom line is simple: The more nutrients you eat from your foods, the better health you experience. Part of the goal with eating the Mediterranean way is to decrease animal protein and increase plant-based proteins.","description":"Eating a plant-based diet is one of the fundamentals of Mediterranean cuisine and one of the major reasons for the health benefits found in the Mediterranean diet. Many regions in the Mediterranean enjoy pasta as well, but it’s the crown jewel of Italian cooking in particular. Adding vegetables to pasta is a no-brainer.\r\n\r\nThe bottom line is simple: The more nutrients you eat from your foods, the better health you experience. Part of the goal with eating the Mediterranean way is to decrease animal protein and increase plant-based proteins.","blurb":"","authors":[{"authorId":9724,"name":"Meri Raffetto","slug":"meri-raffetto","description":" <p><b>Meri Raffetto, RDN,</b> founded Real Living Nutrition Services (reallivingnutrition.com), which pro- vides one of the only interactive online weight-loss and wellness programs.</p> <p><b>Wendy Jo Peterson MS, RDN,</b> enhances the nutrition of clients ranging from elite athletes to pediatric patients, and is currently a culinary instructor at Mesa College.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9724"}},{"authorId":9460,"name":"Wendy Jo Peterson","slug":"wendy-jo-peterson","description":" <p><b>Meri Raffetto, RDN,</b> founded Real Living Nutrition Services (reallivingnutrition.com), which pro- vides one of the only interactive online weight-loss and wellness programs.</p> <p><b>Wendy Jo Peterson MS, RDN,</b> enhances the nutrition of clients ranging from elite athletes to pediatric patients, and is currently a culinary instructor at Mesa College.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9460"}}],"primaryCategoryTaxonomy":{"categoryId":33875,"title":"Mediterranean Diet Recipes","slug":"mediterranean-diet-recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33875"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[],"fromCategory":[{"articleId":288517,"title":"Mediterranean Lifestyle For Dummies Cheat Sheet","slug":"mediterranean-lifestyle-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","mediterranean-diet-recipes"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/288517"}},{"articleId":246903,"title":"Enjoying a Great Steak on the Mediterranean Diet","slug":"enjoying-great-steak-mediterranean-diet","categoryList":["home-auto-hobbies","food-drink","recipes","mediterranean-diet-recipes"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/246903"}},{"articleId":246900,"title":"Easy Ways to Incorporate Seafood into Your Mediterranean Diet","slug":"easy-ways-incorporate-seafood-mediterranean-diet","categoryList":["home-auto-hobbies","food-drink","recipes","mediterranean-diet-recipes"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/246900"}},{"articleId":246896,"title":"Add Spring Vegetables to Your Mediterranean Diet","slug":"add-spring-vegetables-mediterranean-diet","categoryList":["home-auto-hobbies","food-drink","recipes","mediterranean-diet-recipes"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/246896"}},{"articleId":246892,"title":"Include Hearty Winter Vegetables in Your Mediterranean Diet","slug":"include-hearty-winter-vegetables-mediterranean-diet","categoryList":["home-auto-hobbies","food-drink","recipes","mediterranean-diet-recipes"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/246892"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":0,"slug":null,"isbn":null,"categoryList":null,"amazon":null,"image":null,"title":null,"testBankPinActivationLink":null,"bookOutOfPrint":false,"authorsInfo":null,"authors":null,"_links":null},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;mediterranean-diet-recipes&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[null]}]\" id=\"du-slot-63221b4cf177e\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;mediterranean-diet-recipes&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[null]}]\" id=\"du-slot-63221b4cf200b\"></div></div>"},"articleType":{"articleType":"Step by Step","articleList":null,"content":[{"title":"Mediterranean Lentil Salad","thumb":{"src":null,"width":0,"height":0},"image":{"src":"https://www.dummies.com/wp-content/uploads/362025.image0.jpg","width":535,"height":353},"content":"<p>Eating ample amounts of fruits and vegetables isn’t the only way to incorporate plant foods; people who live on the Mediterranean coast also consume a good amount of legumes, otherwise known as lentils and beans, which are chock-full of fiber, vitamins, and minerals and are a good source of protein. (They also contain trace amounts of fats.)</p>\n<p><a href=\"https://www.dummies.com/article/home-auto-hobbies/food-drink/recipes/mediterranean-diet-recipes/mediterranean-diet-recipe-mediterranean-lentil-salad-169107/\" target=\"_blank\" rel=\"noopener\">Mediterranean Lentil Salad Recipe</a></p>\n"},{"title":"Vegetarian Lasagne","thumb":{"src":null,"width":0,"height":0},"image":{"src":"https://www.dummies.com/wp-content/uploads/362026.image1.jpg","width":535,"height":356},"content":"<p>Residents of the Mediterranean often eat pasta as a side dish with simple sauces and fresh vegetables, herbs, and spices. You can also find vegetarian pastas as main entrees, often with cheese and beans for protein.</p>\n<p><a href=\"https://www.dummies.com/article/home-auto-hobbies/food-drink/recipes/mediterranean-diet-recipes/mediterranean-diet-recipe-vegetarian-lasagne-169153/\" target=\"_blank\" rel=\"noopener\">Vegetarian Lasagne Recipe</a></p>\n"},{"title":"Margherita Pizza","thumb":{"src":null,"width":0,"height":0},"image":{"src":"https://www.dummies.com/wp-content/uploads/362027.image2.jpg","width":535,"height":400},"content":"<p>Every culture has its version of fast food. However, Mediterranean fast food isn’t about greasy drive-through restaurants; it’s quick, easy-to-pull-together foods. Pizzas, pitas, gyros, and sandwiches are all popular forms of quick meals on the Mediterranean coast.</p>\n<p>Use the Pizza Dough recipe and add your own flavorful toppings. Remember, though, to use a whisper of sauce or olive oil on your crust and just a sprinkle of cheese. Let the flavor of the dough, fresh vegetables, and lean meats you choose really come through.</p>\n<p><a href=\"https://www.dummies.com/article/home-auto-hobbies/food-drink/recipes/mediterranean-diet-recipes/mediterranean-diet-recipes-pizza-dough-and-margherita-pizza-169152/\" target=\"_blank\" rel=\"noopener\">Margherita Pizza Recipe</a></p>\n"},{"title":"Grilled Chicken and Roasted Pepper Panini","thumb":{"src":null,"width":0,"height":0},"image":{"src":"https://www.dummies.com/wp-content/uploads/362028.image3.jpg","width":535,"height":356},"content":"<p>Italians in particular love their bread, and you see it used in many different ways throughout their cooking. <i>Paninis</i> are a popular style of Italian sandwich that involves smashing the final sandwich between hot irons similar to a waffle iron. Of course, big crusty bread topped with local favorites like vegetables and seafood is another common choice.</p>\n<p>So throw out those boring old peanut butter and jelly sandwiches and try a Mediterranean-inspired twist.</p>\n<p><a href=\"https://www.dummies.com/article/home-auto-hobbies/food-drink/recipes/mediterranean-diet-recipes/mediterranean-diet-recipe-grilled-chicken-and-roasted-pepper-panini-169151/\" target=\"_blank\" rel=\"noopener\">Grilled Chicken and Roasted Pepper Panini Recipe</a></p>\n"},{"title":"Mussels with Tomatoes and Basil","thumb":{"src":null,"width":0,"height":0},"image":{"src":"https://www.dummies.com/wp-content/uploads/362029.image4.jpg","width":515,"height":400},"content":"<p>If you love seafood, shellfish is probably at the top of your list. The Mediterranean Diet embraces all sorts of seafood. The good news is you don’t have to eat out. Many shellfish recipes are easy to make from your own kitchen, where you can control the amount of oil or butter that&#8217;s added.</p>\n<p><a href=\"https://www.dummies.com/article/home-auto-hobbies/food-drink/recipes/mediterranean-diet-recipes/mediterranean-diet-recipe-mussels-with-tomatoes-and-basil-169156/\" target=\"_blank\" rel=\"noopener\">Mussels with Tomatoes and Basil Recipe</a></p>\n"}],"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2022-08-19T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":204779},{"headers":{"creationTime":"2017-11-15T04:12:20+00:00","modifiedTime":"2022-08-19T18:05:33+00:00","timestamp":"2022-09-14T18:19:56+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Mediterranean Diet Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33875"},"slug":"mediterranean-diet-recipes","categoryId":33875}],"title":"Picking the Best Lentils for Your Mediterranean Diet Dish","strippedTitle":"picking the best lentils for your mediterranean diet dish","slug":"picking-best-lentils-mediterranean-diet-dish","canonicalUrl":"","seo":{"metaDescription":"Lentils are an important part of the Mediterranean diet. Learn about the different types of lentils and their qualities.","noIndex":0,"noFollow":0},"content":"Eating a plant-based diet is one of the fundamentals of Mediterranean cuisine and one of the major reasons for the health benefits found in the Mediterranean diet. <em>Lentils</em> are small, round legumes that make a healthy choice for any meal. They're a great source of plant-based protein, fiber, and vitamins and minerals such as folate and iron.\r\n\r\nLentils are great to cook with because they take on flavors well from other ingredients such as herbs, spices, or broths. If you look hard enough, you can find a variety of different types of lentils, all with their own unique flavor, color, and texture. Some types are better for soups, while others are great as a stand-alone side dish.\r\n\r\nUse this guide to help you select the perfect type of lentil for your next dish:\r\n<ul>\r\n \t<li><em>Brown lentils</em> are the most common type of lentil found in major grocery stores. They range in color from light brown to dark black and have an earthy, nutty flavor. Brown lentils can turn soft quickly if you don't watch your cooking time. The mild flavor works well for many dishes, such as soups and salads, and these lentils are also good for purees because they're easily mashed.</li>\r\n \t<li><em>Green lentils</em> are often glossy-looking, with a pale green/brown mix of colors. They have a strong flavor and take a little longer to cook than other lentils. The plus about green lentils, other than their taste, is the fact that they retain their texture and shape well, making them perfect for side salads.</li>\r\n \t<li><em>Red lentils</em> range from gold to red and have a sweet, nutty flavor. Like brown lentils, they run the risk of turning mushy from overcooking. You see red lentils most often in Indian dal or curry dishes. Red lentils are also fabulous in soups.</li>\r\n</ul>","description":"Eating a plant-based diet is one of the fundamentals of Mediterranean cuisine and one of the major reasons for the health benefits found in the Mediterranean diet. <em>Lentils</em> are small, round legumes that make a healthy choice for any meal. They're a great source of plant-based protein, fiber, and vitamins and minerals such as folate and iron.\r\n\r\nLentils are great to cook with because they take on flavors well from other ingredients such as herbs, spices, or broths. If you look hard enough, you can find a variety of different types of lentils, all with their own unique flavor, color, and texture. Some types are better for soups, while others are great as a stand-alone side dish.\r\n\r\nUse this guide to help you select the perfect type of lentil for your next dish:\r\n<ul>\r\n \t<li><em>Brown lentils</em> are the most common type of lentil found in major grocery stores. They range in color from light brown to dark black and have an earthy, nutty flavor. Brown lentils can turn soft quickly if you don't watch your cooking time. The mild flavor works well for many dishes, such as soups and salads, and these lentils are also good for purees because they're easily mashed.</li>\r\n \t<li><em>Green lentils</em> are often glossy-looking, with a pale green/brown mix of colors. They have a strong flavor and take a little longer to cook than other lentils. The plus about green lentils, other than their taste, is the fact that they retain their texture and shape well, making them perfect for side salads.</li>\r\n \t<li><em>Red lentils</em> range from gold to red and have a sweet, nutty flavor. Like brown lentils, they run the risk of turning mushy from overcooking. You see red lentils most often in Indian dal or curry dishes. Red lentils are also fabulous in soups.</li>\r\n</ul>","blurb":"","authors":[{"authorId":9724,"name":"Meri Raffetto","slug":"meri-raffetto","description":" <p><b>Meri Raffetto, RDN,</b> founded Real Living Nutrition Services (reallivingnutrition.com), which pro- vides one of the only interactive online weight-loss and wellness programs.</p> <p><b>Wendy Jo Peterson MS, RDN,</b> enhances the nutrition of clients ranging from elite athletes to pediatric patients, and is currently a culinary instructor at Mesa College.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9724"}},{"authorId":9460,"name":"Wendy Jo Peterson","slug":"wendy-jo-peterson","description":" <p><b>Meri Raffetto, RDN,</b> founded Real Living Nutrition Services (reallivingnutrition.com), which pro- vides one of the only interactive online weight-loss and wellness programs.</p> <p><b>Wendy Jo Peterson MS, RDN,</b> enhances the nutrition of clients ranging from elite athletes to pediatric patients, and is currently a culinary instructor at Mesa College.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9460"}}],"primaryCategoryTaxonomy":{"categoryId":33875,"title":"Mediterranean Diet Recipes","slug":"mediterranean-diet-recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33875"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":246903,"title":"Enjoying a Great Steak on the Mediterranean Diet","slug":"enjoying-great-steak-mediterranean-diet","categoryList":["home-auto-hobbies","food-drink","recipes","mediterranean-diet-recipes"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/246903"}},{"articleId":246900,"title":"Easy Ways to Incorporate Seafood into Your Mediterranean 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Diet","slug":"introduce-favorite-fall-vegetables-mediterranean-diet","categoryList":["home-auto-hobbies","food-drink","recipes","mediterranean-diet-recipes"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/246888"}}],"fromCategory":[{"articleId":288517,"title":"Mediterranean Lifestyle For Dummies Cheat Sheet","slug":"mediterranean-lifestyle-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","mediterranean-diet-recipes"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/288517"}},{"articleId":246903,"title":"Enjoying a Great Steak on the Mediterranean Diet","slug":"enjoying-great-steak-mediterranean-diet","categoryList":["home-auto-hobbies","food-drink","recipes","mediterranean-diet-recipes"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/246903"}},{"articleId":246900,"title":"Easy Ways to Incorporate Seafood into Your Mediterranean 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Diet Cookbook For Dummies, 3rd Edition","testBankPinActivationLink":"","bookOutOfPrint":true,"authorsInfo":"<p><b><b data-author-id=\"9724\">Meri Raffetto</b>, RDN,</b> founded Real Living Nutrition Services (reallivingnutrition.com), which pro- vides one of the only interactive online weight-loss and wellness programs.</p> <p><b>Wendy Jo Peterson MS, RDN,</b> enhances the nutrition of clients ranging from elite athletes to pediatric patients, and is currently a culinary instructor at Mesa College.</p> <p><b>Meri Raffetto, RDN,</b> founded Real Living Nutrition Services (reallivingnutrition.com), which pro- vides one of the only interactive online weight-loss and wellness programs.</p> <p><b><b data-author-id=\"9460\">Wendy Jo Peterson</b> MS, RDN,</b> enhances the nutrition of clients ranging from elite athletes to pediatric patients, and is currently a culinary instructor at Mesa College.</p>","authors":[{"authorId":9724,"name":"Meri Raffetto","slug":"meri-raffetto","description":" <p><b>Meri Raffetto, RDN,</b> founded Real Living Nutrition Services (reallivingnutrition.com), which pro- vides one of the only interactive online weight-loss and wellness programs.</p> <p><b>Wendy Jo Peterson MS, RDN,</b> enhances the nutrition of clients ranging from elite athletes to pediatric patients, and is currently a culinary instructor at Mesa College.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9724"}},{"authorId":9460,"name":"Wendy Jo Peterson","slug":"wendy-jo-peterson","description":" <p><b>Meri Raffetto, RDN,</b> founded Real Living Nutrition Services (reallivingnutrition.com), which pro- vides one of the only interactive online weight-loss and wellness programs.</p> <p><b>Wendy Jo Peterson MS, RDN,</b> enhances the nutrition of clients ranging from elite athletes to pediatric patients, and is currently a culinary instructor at Mesa College.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9460"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;mediterranean-diet-recipes&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119850274&quot;]}]\" id=\"du-slot-63221b4cbcdf5\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;mediterranean-diet-recipes&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119850274&quot;]}]\" id=\"du-slot-63221b4cbd798\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2022-08-19T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":246871},{"headers":{"creationTime":"2016-03-26T11:22:26+00:00","modifiedTime":"2022-06-23T14:34:19+00:00","timestamp":"2022-09-14T18:19:44+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Grilling & BBQ","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33863"},"slug":"grilling-bbq","categoryId":33863}],"title":"6 Top Tips for Grilling","strippedTitle":"6 top tips for grilling","slug":"6-top-tips-for-grilling","canonicalUrl":"","seo":{"metaDescription":"Explore these tips for flavoring your food, fueling your fire, and organizing your grill space, and you'll be a Grill Sergeant in no time!","noIndex":0,"noFollow":0},"content":"Before you begin grilling, here are some general tips that you should always keep in mind for the sake of safety, preparation, and getting the best results.\r\n<ul class=\"level-one\">\r\n \t<li>\r\n<p class=\"first-para\"><b>Practice patience with your fire.</b> Never put food on a grill that isn't ready. Be sure to take your time getting the fire going, making sure that the coals are uniformly ashy gray. And remember that not all foods take well to the same fire or the same temperatures. Check your recipe or your grill manual to find out what temperature you need for each type of food.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Organize your grill space.</b> Set up a small table next to the grill with all your ingredients, utensils, serving platters, and so on. Grilling can proceed quickly, and so you have to be ready to serve food when it's at its peak.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Flavor your food.</b> Grilling a hamburger, a steak, or some fish on the grill is simple and wonderful all on its own. But to add flavor to the food and seal that flavor in is the mark of a master griller. Marinating, which is a liquid flavor enhancer, adds moisture and is great for almost all foods. Oils are great for keeping delicate foods moist on the grill, and rubs help create a nice crispy crust.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Don't skimp on fuel.</b> Be sure to build a fire that won't lose its heat before you finish grilling. This is especially important with a charcoal grill. Even though you can always replenish your coals, it's better to use too many than not enough. Just remember to spread the coals about 2 inches beyond the edges of the food, and if you do replenish the coals, you must wait until they turn ashen gray — usually about 20 minutes — before you get back to your ideal heat.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Police the fire!</b> A fire changes constantly and demands your attention at all times. At the beginning of the heating process, coals will glow and have a flame above them. When you add food, you'll likely have a small to large flare-up, so monitor the cooking closely at that time. If you leave the grill with fire licking the sides of the food, you may come back to a charred meal.</p>\r\n<p class=\"child-para\">Later on, when the fire has died down, you want to maintain a consistent heat so the food cooks evenly. Replenishing the coals if they start to lose their glow and diminish in size is usually necessary at least once. You may need to replenish more times throughout a long cooking time.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Figure out when food is done.</b> Unfortunately, overcooked food doesn't have a reverse gear to take it back to rare, and an overdone piece of meat is a crying shame. So be sure to hover over your grill and check the food often. To test for doneness, make a small cut in the center of the food so you can peek inside. Test frequently for doneness a few minutes before the end of the estimated cooking time. Use an instant-read thermometer for thick chops, roasts, and whole poultry.</p>\r\n<p class=\"child-para\">You should also gauge the searing on the outside of the food. Some folks love a black char and others prefer a light one. However, if you let the fire flare up too much, you may just get a coal-black exterior and a blood-rare interior.</p>\r\n</li>\r\n</ul>","description":"Before you begin grilling, here are some general tips that you should always keep in mind for the sake of safety, preparation, and getting the best results.\r\n<ul class=\"level-one\">\r\n \t<li>\r\n<p class=\"first-para\"><b>Practice patience with your fire.</b> Never put food on a grill that isn't ready. Be sure to take your time getting the fire going, making sure that the coals are uniformly ashy gray. And remember that not all foods take well to the same fire or the same temperatures. Check your recipe or your grill manual to find out what temperature you need for each type of food.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Organize your grill space.</b> Set up a small table next to the grill with all your ingredients, utensils, serving platters, and so on. Grilling can proceed quickly, and so you have to be ready to serve food when it's at its peak.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Flavor your food.</b> Grilling a hamburger, a steak, or some fish on the grill is simple and wonderful all on its own. But to add flavor to the food and seal that flavor in is the mark of a master griller. Marinating, which is a liquid flavor enhancer, adds moisture and is great for almost all foods. Oils are great for keeping delicate foods moist on the grill, and rubs help create a nice crispy crust.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Don't skimp on fuel.</b> Be sure to build a fire that won't lose its heat before you finish grilling. This is especially important with a charcoal grill. Even though you can always replenish your coals, it's better to use too many than not enough. Just remember to spread the coals about 2 inches beyond the edges of the food, and if you do replenish the coals, you must wait until they turn ashen gray — usually about 20 minutes — before you get back to your ideal heat.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Police the fire!</b> A fire changes constantly and demands your attention at all times. At the beginning of the heating process, coals will glow and have a flame above them. When you add food, you'll likely have a small to large flare-up, so monitor the cooking closely at that time. If you leave the grill with fire licking the sides of the food, you may come back to a charred meal.</p>\r\n<p class=\"child-para\">Later on, when the fire has died down, you want to maintain a consistent heat so the food cooks evenly. Replenishing the coals if they start to lose their glow and diminish in size is usually necessary at least once. You may need to replenish more times throughout a long cooking time.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Figure out when food is done.</b> Unfortunately, overcooked food doesn't have a reverse gear to take it back to rare, and an overdone piece of meat is a crying shame. So be sure to hover over your grill and check the food often. To test for doneness, make a small cut in the center of the food so you can peek inside. Test frequently for doneness a few minutes before the end of the estimated cooking time. Use an instant-read thermometer for thick chops, roasts, and whole poultry.</p>\r\n<p class=\"child-para\">You should also gauge the searing on the outside of the food. Some folks love a black char and others prefer a light one. However, if you let the fire flare up too much, you may just get a coal-black exterior and a blood-rare interior.</p>\r\n</li>\r\n</ul>","blurb":"","authors":[{"authorId":9429,"name":"John Mariani","slug":"john-mariani","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9429"}},{"authorId":9335,"name":"Marie Rama","slug":"marie-rama","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9335"}}],"primaryCategoryTaxonomy":{"categoryId":33863,"title":"Grilling & BBQ","slug":"grilling-bbq","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33863"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":287135,"title":"BBQ Desserts","slug":"bbq-desserts","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/287135"}},{"articleId":277759,"title":"BBQ For Dummies Cheat Sheet","slug":"bbq-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/277759"}}],"fromCategory":[{"articleId":287135,"title":"BBQ Desserts","slug":"bbq-desserts","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/287135"}},{"articleId":277759,"title":"BBQ For Dummies Cheat Sheet","slug":"bbq-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/277759"}},{"articleId":207941,"title":"BBQ Sauces, Rubs and Marinades For Dummies Cheat Sheet","slug":"bbq-sauces-rubs-and-marinades-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/207941"}},{"articleId":207679,"title":"Grilling For Dummies Cheat Sheet","slug":"grilling-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/207679"}},{"articleId":201458,"title":"Apricot-Glazed Pork Chops","slug":"apricot-glazed-pork-chops","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201458"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282741,"slug":"bbq-for-dummies","isbn":"9781119592457","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"amazon":{"default":"https://www.amazon.com/gp/product/1119592453/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/1119592453/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/1119592453-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/1119592453/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/1119592453/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/bbq-for-dummies-cover-9781119592457-203x255.jpg","width":203,"height":255},"title":"BBQ For Dummies","testBankPinActivationLink":"","bookOutOfPrint":true,"authorsInfo":"","authors":[{"authorId":34400,"name":"Carey Bringle","slug":"carey-bringle","description":"","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/34400"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;grilling-bbq&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119592457&quot;]}]\" id=\"du-slot-63221b408d7d6\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;grilling-bbq&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119592457&quot;]}]\" id=\"du-slot-63221b408e110\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2022-06-23T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":152362},{"headers":{"creationTime":"2016-03-26T16:07:56+00:00","modifiedTime":"2022-06-14T15:16:12+00:00","timestamp":"2022-09-14T18:19:44+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Appetizers","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33862"},"slug":"appetizers","categoryId":33862}],"title":"A Quick List of Time-Tested Wine and Cheese Pairings","strippedTitle":"a quick list of time-tested wine and cheese pairings","slug":"a-quick-list-of-time-tested-wine-and-cheese-pairings","canonicalUrl":"","seo":{"metaDescription":"Which wine goes well with which cheese? Remove the guesswork with this handy list of time-tested wine and cheese pairings.","noIndex":0,"noFollow":0},"content":"Who doesn’t love saving time (it allows you to do other things, like eat more cheese)? Check out the handy table below and take the guesswork out of wine and cheese pairings.\r\n\r\n<img src=\"https://www.dummies.com/wp-content/uploads/342331.image0.jpg\" alt=\"image0.jpg\" width=\"400\" height=\"202\" />\r\n<h2 id=\"tab1\" >Time-Tested Wine and Cheese Pairings</h2>\r\n<table>\r\n<tbody>\r\n<tr>\r\n<th>This Wine</th>\r\n<th>Goes Well with This Cheese</th>\r\n</tr>\r\n<tr>\r\n<td>Sparkling wine</td>\r\n<td>Fresh cow or goat milk cheese, triple-crème cheeses, or\r\nParmigiano Reggiano</td>\r\n</tr>\r\n<tr>\r\n<td>Crisp white wines like Sauvignon Blanc</td>\r\n<td>Mold-ripened goat milk cheeses</td>\r\n</tr>\r\n<tr>\r\n<td>Buttery Chardonnays</td>\r\n<td>Buttery, creamy cheeses; try a triple-crème cow milk or\r\nan aged Gouda</td>\r\n</tr>\r\n<tr>\r\n<td>Sweet or crisp Riesling</td>\r\n<td>Washed-rind cow milk cheeses</td>\r\n</tr>\r\n<tr>\r\n<td>Lighter red wines, such as Pinot Noir and Sangiovese</td>\r\n<td>Semi-firm sheep or goat milk cheeses; try Ossau-Iraty,\r\nManchego, or younger Gouda</td>\r\n</tr>\r\n<tr>\r\n<td>Syrah</td>\r\n<td>Comté</td>\r\n</tr>\r\n<tr>\r\n<td>Big red wines, like Cabernet Sauvignon, Bordeaux blend,\r\nfull-bodied Zinfandels</td>\r\n<td>Aged cheddar or another cheese with some bite and heft, such as\r\nan aged pecorino, Parmigiano Reggiano, or Grana Padano</td>\r\n</tr>\r\n<tr>\r\n<td>Dessert wines (port, Sauternes, or Late Harvest Riesling)</td>\r\n<td>Blue cheeses and triple-crème cow milk cheeses</td>\r\n</tr>\r\n</tbody>\r\n</table>","description":"Who doesn’t love saving time (it allows you to do other things, like eat more cheese)? Check out the handy table below and take the guesswork out of wine and cheese pairings.\r\n\r\n<img src=\"https://www.dummies.com/wp-content/uploads/342331.image0.jpg\" alt=\"image0.jpg\" width=\"400\" height=\"202\" />\r\n<h2 id=\"tab1\" >Time-Tested Wine and Cheese Pairings</h2>\r\n<table>\r\n<tbody>\r\n<tr>\r\n<th>This Wine</th>\r\n<th>Goes Well with This Cheese</th>\r\n</tr>\r\n<tr>\r\n<td>Sparkling wine</td>\r\n<td>Fresh cow or goat milk cheese, triple-crème cheeses, or\r\nParmigiano Reggiano</td>\r\n</tr>\r\n<tr>\r\n<td>Crisp white wines like Sauvignon Blanc</td>\r\n<td>Mold-ripened goat milk cheeses</td>\r\n</tr>\r\n<tr>\r\n<td>Buttery Chardonnays</td>\r\n<td>Buttery, creamy cheeses; try a triple-crème cow milk or\r\nan aged Gouda</td>\r\n</tr>\r\n<tr>\r\n<td>Sweet or crisp Riesling</td>\r\n<td>Washed-rind cow milk cheeses</td>\r\n</tr>\r\n<tr>\r\n<td>Lighter red wines, such as Pinot Noir and Sangiovese</td>\r\n<td>Semi-firm sheep or goat milk cheeses; try Ossau-Iraty,\r\nManchego, or younger Gouda</td>\r\n</tr>\r\n<tr>\r\n<td>Syrah</td>\r\n<td>Comté</td>\r\n</tr>\r\n<tr>\r\n<td>Big red wines, like Cabernet Sauvignon, Bordeaux blend,\r\nfull-bodied Zinfandels</td>\r\n<td>Aged cheddar or another cheese with some bite and heft, such as\r\nan aged pecorino, Parmigiano Reggiano, or Grana Padano</td>\r\n</tr>\r\n<tr>\r\n<td>Dessert wines (port, Sauternes, or Late Harvest Riesling)</td>\r\n<td>Blue cheeses and triple-crème cow milk cheeses</td>\r\n</tr>\r\n</tbody>\r\n</table>","blurb":"","authors":[],"primaryCategoryTaxonomy":{"categoryId":33862,"title":"Appetizers","slug":"appetizers","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33862"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[{"label":"Time-Tested Wine and Cheese Pairings","target":"#tab1"}],"relatedArticles":{"fromBook":[],"fromCategory":[{"articleId":271065,"title":"Charcuterie: Stuffing and Linking Sausage","slug":"charcuterie-stuffing-and-linking-sausage","categoryList":["home-auto-hobbies","food-drink","recipes","appetizers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/271065"}},{"articleId":271062,"title":"Charcuterie: A Word about Sausage Casings","slug":"charcuterie-a-word-about-sausage-casings","categoryList":["home-auto-hobbies","food-drink","recipes","appetizers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/271062"}},{"articleId":271059,"title":"Charcuterie: Fresh-Cured Bacons","slug":"charcuterie-fresh-cured-bacons","categoryList":["home-auto-hobbies","food-drink","recipes","appetizers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/271059"}},{"articleId":271056,"title":"Charcuterie: Dry-Cured Meats","slug":"charcuterie-dry-cured-meats","categoryList":["home-auto-hobbies","food-drink","recipes","appetizers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/271056"}},{"articleId":271053,"title":"Charcuterie: Working with Wild Game","slug":"charcuterie-working-with-wild-game","categoryList":["home-auto-hobbies","food-drink","recipes","appetizers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/271053"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":0,"slug":null,"isbn":null,"categoryList":null,"amazon":null,"image":null,"title":null,"testBankPinActivationLink":null,"bookOutOfPrint":false,"authorsInfo":null,"authors":null,"_links":null},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = 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Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Italian Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/34364"},"slug":"italian-recipes","categoryId":34364}],"title":"Italian Recipes For Dummies Cheat Sheet","strippedTitle":"italian recipes for dummies cheat sheet","slug":"italian-recipes-for-dummies-cheat-sheet","canonicalUrl":"","seo":{"metaDescription":"Here's a quick way to learn some important aspects of Italian cooking, including traditions, ingredients, and reading food labels.","noIndex":0,"noFollow":0},"content":"To cook truly wonderful Italian meals, it helps to have some knowledge of Italian cooking tradition. This Cheat Sheet summarizes important factors in cooking like an Italian, including cooking terms, pairing flavors, and Italian culture and history. It also includes explanations of ingredient labels, wine labels, and an Italian meal-planning checklist.","description":"To cook truly wonderful Italian meals, it helps to have some knowledge of Italian cooking tradition. This Cheat Sheet summarizes important factors in cooking like an Italian, including cooking terms, pairing flavors, and Italian culture and history. It also includes explanations of ingredient labels, wine labels, and an Italian meal-planning checklist.","blurb":"","authors":[{"authorId":34601,"name":"Amy Riolo","slug":"amy-riolo","description":" <p><b>Amy Riolo</b> is an award-winning author, chef, television personality, food historian, and culinary anthropologist. She is known for simplifying recipes for the home cook. She leads culinary tours in Italy, is the co-founder of A.N.I.T.A. (National Italian Academy of Food Traditions), and has her own line of private-label Italian products.</p> ","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/34601"}}],"primaryCategoryTaxonomy":{"categoryId":34364,"title":"Italian Recipes","slug":"italian-recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/34364"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[],"fromCategory":[{"articleId":208647,"title":"Italian Cooking For Dummies Cheat Sheet","slug":"italian-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","italian-recipes"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208647"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":290628,"slug":"italian-recipes-for-dummies","isbn":"9781119862703","categoryList":["home-auto-hobbies","food-drink","recipes","italian-recipes"],"amazon":{"default":"https://www.amazon.com/gp/product/1119862701/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/1119862701/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/1119862701-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/1119862701/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/1119862701/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/9781119862703-203x255.jpg","width":203,"height":255},"title":"Italian Recipes For Dummies","testBankPinActivationLink":"","bookOutOfPrint":true,"authorsInfo":"<p><b><b data-author-id=\"34601\">Amy Riolo</b></b> is an award-winning author, chef, television personality, food historian, and culinary anthropologist. She is known for simplifying recipes for the home cook. She leads culinary tours in Italy, is the co-founder of A.N.I.T.A. (National Italian Academy of Food Traditions), and has her own line of private-label Italian products.</p>","authors":[{"authorId":34601,"name":"Amy Riolo","slug":"amy-riolo","description":" <p><b>Amy Riolo</b> is an award-winning author, chef, television personality, food historian, and culinary anthropologist. She is known for simplifying recipes for the home cook. She leads culinary tours in Italy, is the co-founder of A.N.I.T.A. (National Italian Academy of Food Traditions), and has her own line of private-label Italian products.</p> ","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/34601"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;italian-recipes&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119862703&quot;]}]\" id=\"du-slot-63221b400db6c\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;italian-recipes&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119862703&quot;]}]\" id=\"du-slot-63221b400e540\"></div></div>"},"articleType":{"articleType":"Cheat Sheet","articleList":[{"articleId":0,"title":"","slug":null,"categoryList":[],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/"}}],"content":[{"title":"How to cook like an Italian","thumb":null,"image":null,"content":"<p>What lures most people into the kitchen to prepare authentic Italian dishes is the desire to recreate their favorite recipes. Perhaps it’s something your grandmother made when you were young, a family holiday tradition, or a custom of an Italian friend.</p>\n<p>Travelers usually return from Italy full of ideas for recipes that are not widely available in the US. These are all great reasons to cook authentic dishes and reconnect with those happy memories.</p>\n<p>Behind each recipe you eat are history, stories, and lore. When you take the time to appreciate the people and the places behind the food you eat, it makes cooking and eating those dishes even more enjoyable. It also helps to ensure that you continue to preserve culinary traditions that often are direct links connecting the past with the present and extending to the future.</p>\n<p>Here are ways you can cook like an Italian:</p>\n<ul>\n<li><strong>Adopt an Italian culinary mindset:</strong> Italians appreciate food and view eating and cooking as their daily chance to treat themselves and their loved ones well. Try thinking like an Italian—if you eat three times a day, you have three chances to show the edible love.<br />\nSometimes the only thing that you truly have control over in the course of your day is what you eat, so why not make it great? To an Italian, coming to the table each day is one of the greatest pleasures of life. If you adopt this mentality alone, you are already on your way to success in the kitchen.</li>\n<li><strong>Use only the freshest ingredients possible and the best quality you can afford:</strong> Keep in mind that this approach doesn’t mean that you need to spend hours a day in the kitchen or that you need to spend a ton of money on food. It just means that when choosing food, you enjoy yourself and the process and get the best ingredients you can within your budget. It means that if you are making a meal that day, you are thankful because you have the capacity and the means to be able to make it, and you are grateful for that luxury.<br />\nTo share food with others is one of the most beautiful moments in life, which is also good for your health and is the basis for the Mediterranean lifestyle and diet.</li>\n<li><strong>Immerse yourself in Italian culture:</strong> If you’ve never been to Italy before, the best way to experience the food is to go and sample it. If that is out of the question, consider taking an Italian cooking class or spend time with an Italian friend in the kitchen. This is important to familiarize yourself with how food should taste, be presented, and be paired.</li>\n<li>Also watch Italian food shows online or on television, because they give you lots of ideas for how people eat on a daily basis, how Italian food should be presented, and serving standards. Anything you can do to familiarize yourself with authentic, genuine cuisine in the early stages is best.</li>\n<li><strong>Know your history:</strong> In order to truly master Italian cooking, you must understand the history of Italy through a culinary lens. Knowing which ingredients came first, which indigenous tribes lived where, and what foreign power ruled the various regions and when will give you a basic knowledge that you need to understand the cuisine. There are books dedicated to the topic, and you can easily access lectures on my YouTube channel and posts on my blog where I discuss Italian culinary history.</li>\n<li><strong>Learn Italian kitchen vocabulary:</strong> Primi, secondi, ragù, caffé, for example—the more Italian words you learn and concepts that you adopt, the better you will be at cooking confidently, serving food authentically, and mastering the art of Italian cuisine.</li>\n<li><strong>Follow Italian meal patterns:</strong> Serving certain types of dishes at specific times during a meal is an important Italian tradition. One of the biggest mistakes I see in Italian kitchens run by non-Italians is the misplacement of dishes. Sometimes they might make a menu with two first courses and no second course, or vice versa. Part of mastering Italian cuisine isn’t just cooking specific recipes; it’s also putting those recipes together to form a meal and eventually an entire diet.</li>\n<li><strong>Discover how to pair Italian food properly:</strong> Italian cooks are constantly striving to come up with the best flavor combinations. Some of them, such as poultry with sage, pasta with tomato sauce, and other classic pairings have already been taken care of. Within the course of a meal, however, it’s important that the first course pairs well with the second, and so on. Newcomers to the Italian kitchen may want to start with simple pairings. Here are some suggestions:\n<ul>\n<li>Pasta, when served, is a first course, not second.</li>\n<li>Since soups are also first courses, they don’t precede pasta dishes in a meal. They should be served instead of pasta, or risotto, or gnocchi, prior to a second course.</li>\n<li>A first course of pasta with tomato sauce is perfect before a second course of grilled or roasted fish, poultry, or meat.</li>\n</ul>\n</li>\n<li><strong>Do your prep:</strong> The way housewives historically ran their kitchens in Italy offers lots of wisdom for modern cooks. Planning in advance, making menus for the week, and having a plan enables you to enjoy your time in the <em>cucina </em>more.<br />\nIf you are tired and harried, and you enter the kitchen without knowing what you have on hand, it is virtually impossible to come up with something descent, let alone enjoy yourself while preparing it. Set aside a few hours each week for shopping and a few hours for prepping your ingredients and making a meal plan for the following week.<br />\nStart with the recipes you like and anticipate eating, and then incorporate others. These are just a few ways to get your creative juices flowing in the Italian kitchen. One of the things that will set you up for success, however, is the daily execution.</li>\n<li><strong>Waste not, want not:</strong> Show respect for food and the environment by using everything you buy. Root-to-tip use of vegetables and snout-to-tail butchering has always been common practice in Italy. Learn to repurpose leftovers and serve proper portions.</li>\n</ul>\n"},{"title":"Read Italian food labels like a pro","thumb":null,"image":null,"content":"<p>Italians take quality seriously ― so much so that the Italian government developed a food label system that helps consumers distinguish authentic Italian products from overpriced fakes. This section provides a handy guide to those designations; take it with you when you shop for authentic Italian foods and ingredients.</p>\n<p>It is important to know that some quality products from smaller legitimate producers meet the same standards ― or maybe even exceed them ― but do not have the official designation. If the source isn’t apparent from the product label, however, then stick with products that carry the official markers to take the guesswork out of your purchases.</p>\n<p>These are some of the acronyms used to denote high-quality Italian products. Note that each product has its own specific set of very strict standards that it must meet in order to qualify for these designations:</p>\n<p><strong>DOP: </strong><em>Denominazione di origine protetta</em> (or protected designation of origin, or PDO, in English). DOP is a designation used on the label of high-quality Italian foods to indicate that the product was locally made according to very strict regulations that begin with the treatment of the animals, the other ingredients, the techniques used in making and storing them, and even the packaging.<br />\nBuying Parmigiano cheese with the Parmigiano-Reggiano DOP label, for example, ensures that you are getting a genuine product that is made in the same way that it has been made for centuries.</p>\n<p><strong>IGP:</strong> <em>Indicazione geografica protetta</em> (or protected geographic indication) means the product originated in or is famous for coming from a specific area in Italy, but at least one part of its production took place in that area. <em>Aceto Balsamico di Modena</em> IGP, for example, means that the balsamic vinegar is made in Modena and meets certain standards, but the grapes may come from outside of the region. There is also <em>Aceto Balsamico di Modena</em> that has a DOP designation, as explained earlier.<br />\nThe distinction is that the version with the DOC trademark only accepts specific grape types that are grown in the province of Modena and registered with a DOC origin. This version also has the word Traditional in front of its name.</p>\n<p><strong>STG: </strong><em>Specialità tradizionale garantita</em> (or traditional guaranteed specialty). This certification guarantees that a product’s quality is related to a process based on a traditional Italian component or a traditional method. This label is used for Neapolitan pizza and mozzarella.</p>\n<h3><strong>Olive oil labels</strong></h3>\n<p>Some Italian olive oils have the DOP label, which means the olive oil meets tough standards, such as limits on acidity levels and storage time of olives before processing.</p>\n<p>The IGP Olive Oil label means the product meets the basic standards, such as using only olives picked directly from the tree rather than the ground, but has looser origination requirements.</p>\n<h3><strong>Italian wine labels</strong></h3>\n<p><strong>DOC:</strong> <em>Denominazione di origine controllata</em> (or designation of controlled origin) means the wine was produced within a limited area, using precise grape varieties, and adhering to strict production controls. Cirò DOC guarantees that this wine comes from the main wine producing area in Calabria native to Gaglioppo and Greco Bianco grapes.</p>\n<p><strong>DOCG: </strong><em>Denominazione di origine controllata e garantita</em> (or designation of controlled and guaranteed origin) is the finest quality label, given to wines subject to the strictest varietal, processing, and production controls.</p>\n<p><strong>IGT:</strong> <em>Indicazione geografica tipica</em> (or typical geographic indication) means the wine was produced from approved grape varieties within a defined geographical region.</p>\n"},{"title":"Italian meal-planning checklist","thumb":null,"image":null,"content":"<p>In today’s hurried culture, even in Italy, the full traditional meal is often only served on Sundays (when most Italians still participate in the ritual family meal), when entertaining, in fine-dining situations, or on holidays.</p>\n<p>When serving a traditional, complete, Italian meal (typically, lunch, unless it is a special occasion or you’re entertaining guests), the following components and courses should be presented in this order:</p>\n<ol>\n<li><strong>Antipasto</strong> – appetizers</li>\n<li><strong>Primo</strong> – First course of soup, gnocchi, risotto, or pasta</li>\n<li><strong>Secondo</strong> – Main course of egg, poultry, fish, seafood, or meat with a <em>contorno</em>, or side dish.</li>\n<li><strong>Contorni</strong> – Vegetable side dishes, usually a green vegetable with another color</li>\n<li><strong>Insalata</strong> – Light green or mixed salad</li>\n<li><strong>Frutta/formaggi</strong> – Fruit, nuts, and cheese</li>\n<li><strong>Dolce</strong> – Sweet dessert</li>\n<li><strong>Caffe</strong> – Espresso</li>\n<li><strong>Digestivo</strong> – an after-dinner liqueur such as grappa, amaro, sambuca, or a “cello” such as limoncello</li>\n</ol>\n<p>Other Italian meal planning factors to consider include:</p>\n<ul>\n<li>Workday lunches may now consist of a primo (first course), salad, and espresso (often omitting the second course).</li>\n<li>Workday dinners may consist of a second course, side dish, salad, fruit and cheese, and espresso (often omitting the appetizer and first course).</li>\n<li>Pasta, risotto, or gnocchi is typically present in Italian lunches.</li>\n<li>Fresh, seasonal, local, organic foods are always preferred.</li>\n<li>Holiday meals and special occasions call for additional, more intricate dishes, which are often symbolic of the holiday in each course along with special breads and baked goods.</li>\n<li>Bread accompanies all meals and is typically eaten with the appetizer or the salad course.</li>\n</ul>\n"}],"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2022-02-18T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":290897},{"headers":{"creationTime":"2016-03-26T22:56:43+00:00","modifiedTime":"2022-05-27T13:46:28+00:00","timestamp":"2022-09-14T18:19:43+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Pressure Cookers","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33877"},"slug":"pressure-cookers","categoryId":33877}],"title":"How Long to Cook Foods in a Pressure Cooker","strippedTitle":"how long to cook foods in a pressure cooker","slug":"how-long-to-cook-foods-in-a-pressure-cooker","canonicalUrl":"","seo":{"metaDescription":"You can’t test foods for doneness while pressure cooking, so here’s a handy table that shows how long to cooks foods in a pressure cooker . The cooking times in","noIndex":0,"noFollow":0},"content":"You can’t test foods for doneness while pressure cooking, so here’s a handy table that shows how long to cooks foods in a <a href=\"https://www.dummies.com/food-drink/cooking/pressure-cooker/pressure-cookers-for-dummies-cheat-sheet\">pressure cooker</a>. The cooking times in the table begin when the pressure cooker reaches high pressure.\r\n<p class=\"Remember\">Always start with the shortest cooking time; you can always continue cooking under pressure for an additional couple minutes until the desired texture is reached.</p>\r\n<table><caption>Recommended Pressure Cooker Cooking Times</caption>\r\n<tbody>\r\n<tr>\r\n<th>Food</th>\r\n<th>Cooking Time (in Minutes)</th>\r\n</tr>\r\n<tr>\r\n<td>Apples, chunks</td>\r\n<td>2</td>\r\n</tr>\r\n<tr>\r\n<td>Artichokes, whole</td>\r\n<td>8 to 10</td>\r\n</tr>\r\n<tr>\r\n<td>Asparagus, whole</td>\r\n<td>1 to 2</td>\r\n</tr>\r\n<tr>\r\n<td>Barley, pearl</td>\r\n<td>15 to 20</td>\r\n</tr>\r\n<tr>\r\n<td>Beans, fresh green or wax, whole or pieces</td>\r\n<td>2 to 3</td>\r\n</tr>\r\n<tr>\r\n<td>Beans, lima, shelled</td>\r\n<td>2 to 3</td>\r\n</tr>\r\n<tr>\r\n<td>Beets, 1/4-inch slices</td>\r\n<td>3 to 4</td>\r\n</tr>\r\n<tr>\r\n<td>Beets, whole peeled</td>\r\n<td>12 to 14</td>\r\n</tr>\r\n<tr>\r\n<td>Broccoli, florets or spears</td>\r\n<td>2 to 3</td>\r\n</tr>\r\n<tr>\r\n<td>Brussels sprouts, whole</td>\r\n<td>3 to 4</td>\r\n</tr>\r\n<tr>\r\n<td>Cabbage, red or green, quartered</td>\r\n<td>3 to 4</td>\r\n</tr>\r\n<tr>\r\n<td>Carrots, 1/4-inch slices</td>\r\n<td>1 to 2</td>\r\n</tr>\r\n<tr>\r\n<td>Cauliflower, florets</td>\r\n<td>2 to 3</td>\r\n</tr>\r\n<tr>\r\n<td>Chicken, pieces</td>\r\n<td>8 to 10</td>\r\n</tr>\r\n<tr>\r\n<td>Chicken, whole</td>\r\n<td>15 to 20</td>\r\n</tr>\r\n<tr>\r\n<td>Corn on the cob</td>\r\n<td>3 to 4</td>\r\n</tr>\r\n<tr>\r\n<td>Meat (beef, pork, or lamb), roast</td>\r\n<td>40 to 60</td>\r\n</tr>\r\n<tr>\r\n<td>Meat (beef, pork, or lamb), 1-inch cubes</td>\r\n<td>15 to 20</td>\r\n</tr>\r\n<tr>\r\n<td>Peas, shelled</td>\r\n<td>1 to 1-1/2</td>\r\n</tr>\r\n<tr>\r\n<td>Potatoes, pieces or sliced</td>\r\n<td>5 to 7</td>\r\n</tr>\r\n<tr>\r\n<td>Potatoes, whole, small or new</td>\r\n<td>5 to 7</td>\r\n</tr>\r\n<tr>\r\n<td>Potatoes, whole, medium</td>\r\n<td>10 to 12</td>\r\n</tr>\r\n<tr>\r\n<td>Rice, brown</td>\r\n<td>15 to 20</td>\r\n</tr>\r\n<tr>\r\n<td>Rice, white</td>\r\n<td>5 to 7</td>\r\n</tr>\r\n<tr>\r\n<td>Spinach, fresh</td>\r\n<td>2 to 3</td>\r\n</tr>\r\n<tr>\r\n<td>Squash, fall, 1-inch chunks</td>\r\n<td>4 to 6</td>\r\n</tr>\r\n<tr>\r\n<td>Squash, summer, sliced</td>\r\n<td>1 to 2</td>\r\n</tr>\r\n<tr>\r\n<td>Stock</td>\r\n<td>30</td>\r\n</tr>\r\n<tr>\r\n<td>Sweet potatoes, 1-1/2-inch chunks</td>\r\n<td>4 to 5</td>\r\n</tr>\r\n<tr>\r\n<td>Turnips, sliced</td>\r\n<td>2 to 3</td>\r\n</tr>\r\n</tbody>\r\n</table>","description":"You can’t test foods for doneness while pressure cooking, so here’s a handy table that shows how long to cooks foods in a <a href=\"https://www.dummies.com/food-drink/cooking/pressure-cooker/pressure-cookers-for-dummies-cheat-sheet\">pressure cooker</a>. The cooking times in the table begin when the pressure cooker reaches high pressure.\r\n<p class=\"Remember\">Always start with the shortest cooking time; you can always continue cooking under pressure for an additional couple minutes until the desired texture is reached.</p>\r\n<table><caption>Recommended Pressure Cooker Cooking Times</caption>\r\n<tbody>\r\n<tr>\r\n<th>Food</th>\r\n<th>Cooking Time (in Minutes)</th>\r\n</tr>\r\n<tr>\r\n<td>Apples, chunks</td>\r\n<td>2</td>\r\n</tr>\r\n<tr>\r\n<td>Artichokes, whole</td>\r\n<td>8 to 10</td>\r\n</tr>\r\n<tr>\r\n<td>Asparagus, whole</td>\r\n<td>1 to 2</td>\r\n</tr>\r\n<tr>\r\n<td>Barley, pearl</td>\r\n<td>15 to 20</td>\r\n</tr>\r\n<tr>\r\n<td>Beans, fresh green or wax, whole or pieces</td>\r\n<td>2 to 3</td>\r\n</tr>\r\n<tr>\r\n<td>Beans, lima, shelled</td>\r\n<td>2 to 3</td>\r\n</tr>\r\n<tr>\r\n<td>Beets, 1/4-inch slices</td>\r\n<td>3 to 4</td>\r\n</tr>\r\n<tr>\r\n<td>Beets, whole peeled</td>\r\n<td>12 to 14</td>\r\n</tr>\r\n<tr>\r\n<td>Broccoli, florets or spears</td>\r\n<td>2 to 3</td>\r\n</tr>\r\n<tr>\r\n<td>Brussels sprouts, whole</td>\r\n<td>3 to 4</td>\r\n</tr>\r\n<tr>\r\n<td>Cabbage, red or green, quartered</td>\r\n<td>3 to 4</td>\r\n</tr>\r\n<tr>\r\n<td>Carrots, 1/4-inch slices</td>\r\n<td>1 to 2</td>\r\n</tr>\r\n<tr>\r\n<td>Cauliflower, florets</td>\r\n<td>2 to 3</td>\r\n</tr>\r\n<tr>\r\n<td>Chicken, pieces</td>\r\n<td>8 to 10</td>\r\n</tr>\r\n<tr>\r\n<td>Chicken, whole</td>\r\n<td>15 to 20</td>\r\n</tr>\r\n<tr>\r\n<td>Corn on the cob</td>\r\n<td>3 to 4</td>\r\n</tr>\r\n<tr>\r\n<td>Meat (beef, pork, or lamb), roast</td>\r\n<td>40 to 60</td>\r\n</tr>\r\n<tr>\r\n<td>Meat (beef, pork, or lamb), 1-inch cubes</td>\r\n<td>15 to 20</td>\r\n</tr>\r\n<tr>\r\n<td>Peas, shelled</td>\r\n<td>1 to 1-1/2</td>\r\n</tr>\r\n<tr>\r\n<td>Potatoes, pieces or sliced</td>\r\n<td>5 to 7</td>\r\n</tr>\r\n<tr>\r\n<td>Potatoes, whole, small or new</td>\r\n<td>5 to 7</td>\r\n</tr>\r\n<tr>\r\n<td>Potatoes, whole, medium</td>\r\n<td>10 to 12</td>\r\n</tr>\r\n<tr>\r\n<td>Rice, brown</td>\r\n<td>15 to 20</td>\r\n</tr>\r\n<tr>\r\n<td>Rice, white</td>\r\n<td>5 to 7</td>\r\n</tr>\r\n<tr>\r\n<td>Spinach, fresh</td>\r\n<td>2 to 3</td>\r\n</tr>\r\n<tr>\r\n<td>Squash, fall, 1-inch chunks</td>\r\n<td>4 to 6</td>\r\n</tr>\r\n<tr>\r\n<td>Squash, summer, sliced</td>\r\n<td>1 to 2</td>\r\n</tr>\r\n<tr>\r\n<td>Stock</td>\r\n<td>30</td>\r\n</tr>\r\n<tr>\r\n<td>Sweet potatoes, 1-1/2-inch chunks</td>\r\n<td>4 to 5</td>\r\n</tr>\r\n<tr>\r\n<td>Turnips, sliced</td>\r\n<td>2 to 3</td>\r\n</tr>\r\n</tbody>\r\n</table>","blurb":"","authors":[],"primaryCategoryTaxonomy":{"categoryId":33877,"title":"Pressure Cookers","slug":"pressure-cookers","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33877"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[],"fromCategory":[{"articleId":208242,"title":"Pressure Cookers For Dummies Cheat Sheet","slug":"pressure-cookers-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","pressure-cookers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208242"}},{"articleId":201197,"title":"Cooking Beans in Your Pressure Cooker","slug":"cooking-beans-in-your-pressure-cooker","categoryList":["home-auto-hobbies","food-drink","recipes","pressure-cookers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201197"}},{"articleId":200749,"title":"Chicken 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Filter Results

1,485 results
1,485 results
Greens & Grains How To Make a Cold Soba and Edamame Salad

Article / Updated 12-20-2022

Most dinner plans start with a protein, pair it with a starch, and then add a vegetable. Why not combine the starch and vegetable instead? This delicious and satisfying soba noodle and edamame bean salad takes the guesswork out of your side dishes and makes the side dish the star of the plate. As you're making this salad, keep in mind that soba noodles are gluten-free because they’re made from buckwheat. They must be cooled quickly or the noodles will clump together. If you’re preparing these for someone who must eat gluten-free, be sure to check the label. Sometimes food manufacturers cut costs by adding wheat to the noodles. Preparation time: About 10 minutes Cooking time: 4 minutes Yield: Eight servings Ingredients 4 ounces soba noodles 3 tablespoons apple cider vinegar 1/4 cup orange marmalade 2 tablespoons vegetable oil 1 tablespoon sesame oil 1 teaspoon grated ginger 1 teaspoon grated garlic 2 tablespoons lime juice 2 tablespoons soy sauce 2 Persian cucumbers, thinly sliced on the bias 1/2 cup grated carrots 1 cup shelled edamame 1 cup thinly sliced purple cabbage 1 cup canned-in-water mandarin oranges, drained 2 cups fried wonton noodles 1 tablespoon black sesame seeds Directions In a large pot, bring water to a boil. Add the soba noodles, stirring to submerge. Cook according to package instructions, about 2 to 4 minutes. While the soba noodles are cooking, ready an ice bath. Strain the cooked soba noodles and immediately submerge them into the ice bath, stirring to quickly cool the noodles. Next, in a serving bowl whisk together the vinegar, marmalade, vegetable oil, sesame oil, ginger, garlic, lime juice, and soy sauce. Add the cucumbers, carrots, edamame, cabbage, and mandarin oranges, stirring to combine. Strain the cold soba noodles. Add the soba noodles to the vegetables, tossing to coat. Add the fried wonton noodles and sesame seeds, tossing to mix the salad. Serve immediately. Serve with teriyaki chicken, ribs, or barbecue chicken. Per serving: Calories 231 (From Fat 93); Fat 10g (Saturated 1g); Cholesterol 0mg; Sodium 404mg; Carbohydrate 32g (Dietary Fiber 3g); Protein 6g. To vary the recipe, you can add thinly sliced red or orange bell pepper, green onion, chopped peanuts or cashews, and roasted sweet potatoes.

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Greens & Grains How To Make a Cobb Salad

Article / Updated 12-20-2022

Cobb salads are decorative in design, so they're as colorful and beautiful as they are delicious. Place the toppings in lines or around the edges, or toss it all together if you prefer! You can vary the Cobb salad by adding sliced cucumbers, chopped bell pepper, grated carrot, or croutons, too. For this recipe, the chicken breast can be marinated up to eight hours. If you prefer grilled chicken, grill for 8 to 10 minutes on each side over medium-high heat until cooked to an internal temperature of 165 degrees. Preparation time: About 30 minutes Cooking time: 35 minutes Yield: Eight servings Ingredients: 1/2 cup red wine vinegar 2 tablespoons Dijon mustard 2 teaspoons honey 2 garlic cloves, minced 1 teaspoon sea salt 1 teaspoon cracked pepper 1 cup extra-virgin olive oil 2 skinless, boneless chicken breasts 8 slices bacon, crumbled or chopped 6 cups romaine lettuce, chopped 3 hard-boiled eggs, chopped 1 ripe avocado, cubed 2 Roma tomatoes, seeded and diced 1/2 cup crumbled blue cheese or grated cheddar cheese 2 green onions, thinly sliced Directions Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a medium bowl, whisk together the vinegar, mustard, honey, garlic, salt, pepper, and olive oil. Transfer 1 cup of this salad dressing to another bowl, and place the chicken breasts into that bowl. Allow the chicken to marinade for 30 minutes, flipping to coat both sides of the chicken. Meanwhile, place the bacon on the parchment paper and bake until crispy, about 15 minutes. Remove the bacon from the parchment paper, and add the marinated chicken breasts. Bake until the chicken reaches an internal temperature of 165 degrees, about 20 minutes. Let the chicken rest for 5 minutes; then cube the chicken into small, bite-size pieces. In a large bowl, toss the lettuce with the remaining dressing. Adjust the salt and pepper as needed. With tongs, remove the dressed lettuce to a serving plate. In lines, top with the eggs, avocado, tomatoes, cheese, onions, crumbled bacon, and chicken. Serve immediately. Per serving: Calories 432 (From Fat 348); Fat 39g (Saturated 8g); Cholesterol 117mg; Sodium 644mg; Carbohydrate 6g (Dietary Fiber 2g); Protein 16g.

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Slow Cookers Finding a Slow Cooker That’s Right for You

Article / Updated 09-19-2022

A slow cooker is truly a pleasure to use. Manufacturers seem determined to outdo themselves in making slow cookers more user-friendly and convenient, so you have plenty of options when picking out a slow cooker: Shape: Slow cookers are available in two shapes: round and oval. The traditional round shape is perfect for making soups, chilis, and stews. The oval slow cooker can prepare larger pieces of food, such as whole chickens. Size: For convenience, slow cookers come in a wide variety of sizes ranging from 1-quart to 7-quart capacity. The most popular size units are the 4- and 6-quart versions. Heat-resistant glass cooking containers: Some new slow cookers have cooking containers made of heat-resistant glass that enables the user to brown over the stovetop and then continue cooking in the same container in the slow cooker. Nonstick coating: If you don’t want to have to spray your slow cooker’s container with vegetable oil cooking spray, get a slow cooker that has a nonstick coating on the cooking container. Divided container: You can find slow cookers that come with an inner pot that’s divided into two separate cooking compartments. This divided cooking system enables you to make two different dishes at the same time. Digital settings: You can now find some slow cookers with a digital display. With the simple push of a button, you can choose the cooking time and temperature you desire. Easy-transport innovations: You might want to get an attachment that anchors the lid to the base for trips in the car or an insulated carrying case.

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Italian Recipes Italian Cooking For Dummies Cheat Sheet

Cheat Sheet / Updated 08-26-2022

If you want to try your hand at Italian cooking you need to follow some basic cooking rules that govern Italian cuisine and learn the structure of a traditional Italian meal. If you run into a problem converting measurements, a handy chart can help. Know the most common fresh herbs and pasta shapes used in Italian cooking and you're on your way to creating authentic Italian dishes.

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Mediterranean Diet Recipes Lunch or Dinner Entrees on the Mediterranean Diet

Step by Step / Updated 08-25-2022

Eating a plant-based diet is one of the fundamentals of Mediterranean cuisine and one of the major reasons for the health benefits found in the Mediterranean diet. Many regions in the Mediterranean enjoy pasta as well, but it’s the crown jewel of Italian cooking in particular. Adding vegetables to pasta is a no-brainer. The bottom line is simple: The more nutrients you eat from your foods, the better health you experience. Part of the goal with eating the Mediterranean way is to decrease animal protein and increase plant-based proteins.

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Mediterranean Diet Recipes Picking the Best Lentils for Your Mediterranean Diet Dish

Article / Updated 08-19-2022

Eating a plant-based diet is one of the fundamentals of Mediterranean cuisine and one of the major reasons for the health benefits found in the Mediterranean diet. Lentils are small, round legumes that make a healthy choice for any meal. They're a great source of plant-based protein, fiber, and vitamins and minerals such as folate and iron. Lentils are great to cook with because they take on flavors well from other ingredients such as herbs, spices, or broths. If you look hard enough, you can find a variety of different types of lentils, all with their own unique flavor, color, and texture. Some types are better for soups, while others are great as a stand-alone side dish. Use this guide to help you select the perfect type of lentil for your next dish: Brown lentils are the most common type of lentil found in major grocery stores. They range in color from light brown to dark black and have an earthy, nutty flavor. Brown lentils can turn soft quickly if you don't watch your cooking time. The mild flavor works well for many dishes, such as soups and salads, and these lentils are also good for purees because they're easily mashed. Green lentils are often glossy-looking, with a pale green/brown mix of colors. They have a strong flavor and take a little longer to cook than other lentils. The plus about green lentils, other than their taste, is the fact that they retain their texture and shape well, making them perfect for side salads. Red lentils range from gold to red and have a sweet, nutty flavor. Like brown lentils, they run the risk of turning mushy from overcooking. You see red lentils most often in Indian dal or curry dishes. Red lentils are also fabulous in soups.

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Grilling & BBQ 6 Top Tips for Grilling

Article / Updated 06-23-2022

Before you begin grilling, here are some general tips that you should always keep in mind for the sake of safety, preparation, and getting the best results. Practice patience with your fire. Never put food on a grill that isn't ready. Be sure to take your time getting the fire going, making sure that the coals are uniformly ashy gray. And remember that not all foods take well to the same fire or the same temperatures. Check your recipe or your grill manual to find out what temperature you need for each type of food. Organize your grill space. Set up a small table next to the grill with all your ingredients, utensils, serving platters, and so on. Grilling can proceed quickly, and so you have to be ready to serve food when it's at its peak. Flavor your food. Grilling a hamburger, a steak, or some fish on the grill is simple and wonderful all on its own. But to add flavor to the food and seal that flavor in is the mark of a master griller. Marinating, which is a liquid flavor enhancer, adds moisture and is great for almost all foods. Oils are great for keeping delicate foods moist on the grill, and rubs help create a nice crispy crust. Don't skimp on fuel. Be sure to build a fire that won't lose its heat before you finish grilling. This is especially important with a charcoal grill. Even though you can always replenish your coals, it's better to use too many than not enough. Just remember to spread the coals about 2 inches beyond the edges of the food, and if you do replenish the coals, you must wait until they turn ashen gray — usually about 20 minutes — before you get back to your ideal heat. Police the fire! A fire changes constantly and demands your attention at all times. At the beginning of the heating process, coals will glow and have a flame above them. When you add food, you'll likely have a small to large flare-up, so monitor the cooking closely at that time. If you leave the grill with fire licking the sides of the food, you may come back to a charred meal. Later on, when the fire has died down, you want to maintain a consistent heat so the food cooks evenly. Replenishing the coals if they start to lose their glow and diminish in size is usually necessary at least once. You may need to replenish more times throughout a long cooking time. Figure out when food is done. Unfortunately, overcooked food doesn't have a reverse gear to take it back to rare, and an overdone piece of meat is a crying shame. So be sure to hover over your grill and check the food often. To test for doneness, make a small cut in the center of the food so you can peek inside. Test frequently for doneness a few minutes before the end of the estimated cooking time. Use an instant-read thermometer for thick chops, roasts, and whole poultry. You should also gauge the searing on the outside of the food. Some folks love a black char and others prefer a light one. However, if you let the fire flare up too much, you may just get a coal-black exterior and a blood-rare interior.

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Appetizers A Quick List of Time-Tested Wine and Cheese Pairings

Article / Updated 06-14-2022

Who doesn’t love saving time (it allows you to do other things, like eat more cheese)? Check out the handy table below and take the guesswork out of wine and cheese pairings. Time-Tested Wine and Cheese Pairings This Wine Goes Well with This Cheese Sparkling wine Fresh cow or goat milk cheese, triple-crème cheeses, or Parmigiano Reggiano Crisp white wines like Sauvignon Blanc Mold-ripened goat milk cheeses Buttery Chardonnays Buttery, creamy cheeses; try a triple-crème cow milk or an aged Gouda Sweet or crisp Riesling Washed-rind cow milk cheeses Lighter red wines, such as Pinot Noir and Sangiovese Semi-firm sheep or goat milk cheeses; try Ossau-Iraty, Manchego, or younger Gouda Syrah Comté Big red wines, like Cabernet Sauvignon, Bordeaux blend, full-bodied Zinfandels Aged cheddar or another cheese with some bite and heft, such as an aged pecorino, Parmigiano Reggiano, or Grana Padano Dessert wines (port, Sauternes, or Late Harvest Riesling) Blue cheeses and triple-crème cow milk cheeses

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Italian Recipes Italian Recipes For Dummies Cheat Sheet

Cheat Sheet / Updated 06-01-2022

To cook truly wonderful Italian meals, it helps to have some knowledge of Italian cooking tradition. This Cheat Sheet summarizes important factors in cooking like an Italian, including cooking terms, pairing flavors, and Italian culture and history. It also includes explanations of ingredient labels, wine labels, and an Italian meal-planning checklist.

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Pressure Cookers How Long to Cook Foods in a Pressure Cooker

Article / Updated 05-27-2022

You can’t test foods for doneness while pressure cooking, so here’s a handy table that shows how long to cooks foods in a pressure cooker. The cooking times in the table begin when the pressure cooker reaches high pressure. Always start with the shortest cooking time; you can always continue cooking under pressure for an additional couple minutes until the desired texture is reached. Recommended Pressure Cooker Cooking Times Food Cooking Time (in Minutes) Apples, chunks 2 Artichokes, whole 8 to 10 Asparagus, whole 1 to 2 Barley, pearl 15 to 20 Beans, fresh green or wax, whole or pieces 2 to 3 Beans, lima, shelled 2 to 3 Beets, 1/4-inch slices 3 to 4 Beets, whole peeled 12 to 14 Broccoli, florets or spears 2 to 3 Brussels sprouts, whole 3 to 4 Cabbage, red or green, quartered 3 to 4 Carrots, 1/4-inch slices 1 to 2 Cauliflower, florets 2 to 3 Chicken, pieces 8 to 10 Chicken, whole 15 to 20 Corn on the cob 3 to 4 Meat (beef, pork, or lamb), roast 40 to 60 Meat (beef, pork, or lamb), 1-inch cubes 15 to 20 Peas, shelled 1 to 1-1/2 Potatoes, pieces or sliced 5 to 7 Potatoes, whole, small or new 5 to 7 Potatoes, whole, medium 10 to 12 Rice, brown 15 to 20 Rice, white 5 to 7 Spinach, fresh 2 to 3 Squash, fall, 1-inch chunks 4 to 6 Squash, summer, sliced 1 to 2 Stock 30 Sweet potatoes, 1-1/2-inch chunks 4 to 5 Turnips, sliced 2 to 3

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