Instead of transferring it to the boiling pot, you could combine this tip with Alton Brown’s pour-over method to really take your rice to the next level. Either way, it’s an easy enough step, and it makes for extra tasty rice.
Whether you’re hosting or going to a Super Bowl party, you’re going to need food. Instead of mailing it in with a bag of tortilla chips, impress your friends by making one of these three no-cook meat dishes. We followed the recipes and tried our results, then sent the bologna cake back to hell, where it belonged.
A whole bunch of us grew up eating chicken piccata at Italian-American restaurants with our parents, or at least I did, preceded by an entire serving of fried calamari, and breadsticks too. I’d eat every last little swipe of sauce, excited at how it made the back of my tongue water, at how smooth it felt, at how it draped itself over long strips of pasta. It’s a thrilling sauce. Even more thrilling is the fact that you can use it on any protein that goes well with lemon and wine. (Even tofu and chickpeas!)
Your pan should already have a tablespoon or so of fat in it (leftover from browning your meat); if it doesn’t, supplement with olive oil. Now add an aromatic or two to the pan: A couple of smashed garlic cloves or a sliced shallot; a sturdy fresh herb, like thyme or rosemary. Give them a few minutes over gentle heat so they release their flavors.
This is essentially making a gravy for your leftovers, which is a straightforward enough idea, but I like that this recipe is so simple and quick, and you can make it straight from the pan after reheating left over food.
Let’s get one thing straight: A salad is really only as good as its dressing. Sure, it’s important to use farm-fresh, in-season produce. And yes, careful and creative preparation is not to be ignored. But hey: Without a good vinaigrette, you’re just eating forkfuls of dry spinach, and there’s nothing sexy about that. Some of our favorite salad dressings are rich and creamy, and well, not exactly healthy (although there is certainly a time and a place for blue cheese). That’s where these alterna-emulsifiers come in. When you’re looking to get a little creative, try these lighter, brighter ways to turn your dressing into the main event.
If you’re already grilling outside, throw a handful of unpeeled shallots on the grill along side whatever else is cooking. Turn the shallots until the skins are blackened and the insides are soft, then let them cool. Scoop out the soft insides… You’ll get a sweet smoky flavor that’s good in dressings, sauces, etc.
Admittedly, shallots used to be more difficult to source in the days when MTAOFC was first published, and so finding a substitute may have had a greater sense of urgency back then. I’m happy to say that these days I can pick them up at my local Trader Joe’s, so they’re almost always on hand.
Still, it’s possible to run out or to find yourself in the kitchen with no shallot in sight. What to do?