Banh mi-style sandwiches seem to be popping up everywhere lately. While I love this — because I love a good banh mi — I’ve got one big bone to pick. Most of the ones I’ve had are simply not good.
Now, before the rotten fruit starts flying, just hear me out! There are a couple of key elements to the flavor profile of the banh mi that I feel many restaurants try to cheat out and cut corners on. It’s in that moment that bad sandwiches happen and days are ruined.
If ever there was a spice more stereotyped by “one trick pony” status, cinnamon would take top honors. We all know it as the backbone of Sunday morning French toast, the bit of lovin’ that makes snickerdoodles so delightful, or even that inedible stick floating in your warm apple cider.
Cinnamon is so much more than all that! It’s used the world over as an ingredient in cleaners and mouthwash and even makes a great alternative to moth balls in keeping critters out of your wardrobe. Cinnamon is also highly acclaimed as an addition to savory foods in many types of cuisine all across Asia and North Africa. Check out these three unexpected places to incorporate cinnamon that will give your jar a life beyond coffee cake.
Pick up some new ideas for an old spice rack standby on my newest post to Rachael Ray’s blog.
So there I am, minding my own business, scanning over the hundred-and-some-odd cheeses that populate my favorite local market’s cold case. The usual suspects are there in force: cheddar varieties for days, countless Camemberts, some funky monkey “pistachio-infused” wedge in coordinating green. And then I spot bread cheese.
What, what? Bread cheese? I mean, I’ve done bread + cheese, but ne’er without the two entering into our engagement as initially separate entities. Rick, the archetypal cheese man in his cute tweed derby cap, likens it to a grilling cheese. “The flavor is pretty mild,” he tells me, “like a halloumi but not as salty. People buy it up like crazy and eat it for breakfast and dessert. I guess you could use it as a savory snack, too. That would be good.” In the basket it goes.
Last week, I posted a “Supermarket Score” blog with some new ideas for using up buttermilk. One idea in particular – the homemade ricotta cheese – elicited some facebook comments and emails from some of my friends. They were intrigued, but wanted to know more. “It can’t be that simple to make at home!” some said. “How do I know if I’m doing it right?” said others.
Be not intimidated! I’ve got a Play-By-Play coming your way to walk you through the whole thing so that you, too, can show off your own homemade ricotta cheese to your friends and family. Check out my newest post on RachaelRay.com to learn more!
A couple of weeks ago, I posted an entry encouraging you guys to make your own tandoori spice at home, inspired by a delicious one I found at my local market. Not being that guy who is going to leave you hanging with a rogue jar of “what do I do with that now?” spice blend, this week’s Dinner Rush is putting it back in action to create a quick and delicious Moroccan-inspired stew.
I’d be willing to bet that when you hear “buttermilk”, you probably think of either (A) pancakes, (B) biscuits, or (C) that mystery carton of dairy in the back of the fridge that only makes an appearance for Sunday morning pancakes and biscuits.
Give your buttermilk a life beyond just pancakes and biscuits with this week’s “Supermarket Score: Buttermilk” on Rachael Ray’s blog.
We’re keeping the math pretty simple this week, folks. I am such a sucker for a classic, stuffy, old-fashioned iceberg wedge salad with blue cheese dressing, and a big ol’ steak dinner also happens to make me weak in the knees. What happens when we put these two wondrous creations together?BOOM! Steak House Chopped Salad night, baby!
I do hope you’re sitting down for this one, because this post is so loaded with delicious, time-saving “do-ahead” ideas that it’ll make you weak in the knees (please, hold your applause). I know that a cursory glance at this post may incline one to believe there’s a lot of work ahead just to get a simple chicken dinner on the table. Be not deceived — read on with empowered optimism.
Pick up two great “do-ahead’ recipes and an easy-breezy dinner plan that will put them to good use – this week on my post on Cooking Channel’s Devour blog.
In my hometown in upstate New York, we’re going green in lots of ways — especially at the grocery store. I’m bringing in those eco-savvy reusable tote bags by the pallet right now because the produce section is exploding with delicious new spring harvests. Stumbling upon a particularly beautiful bunch of leeks the other day, my husband’s Simpsons-esque moment of Zen, of “mmm … melted leeks,” totally nailed it.
Melted leeks, I find, are one of those preparations that taste super indulgent without really being as such. Cooking down a mountain of leeks with some white wine, butter and herbs into a creamy side dish with just a bit of that beautiful spring onion flavor is like heaven in a skillet. Keeping things light, yet satisfying, I added some mushrooms to the mix and topped it all off with a piece of seared halibut spiked with a cap of classic Italian gremolata. (I got on a green kick, what can I say?)
Pick up this easy and delicious recipe from my newest post on Cooking Channel’s “Devour” blog.
My in-laws love Easter. The thought of budding flowers and warmer weather herald happy times for them. It’s the way they express their love for the season — a meal for five that could easily feed that many tenfold — that gets me onboard.
Whether celebrating a holiday or just another Saturday night, a meal with my chef father-in-law always means leftovers. I love it, don’t get me wrong! It’s just a matter of coming up with ways to use them all. The beautiful thing about his Easter meal is that everything is so simply prepared. A beautiful roasted ham (locally sourced from a Maryland farm just down the street from their house), lightly dressed green vegetables and a crisp white wine: It’s a blissful welcome to spring.
Read the rest of this blog and pick up an easy and delicious recipe for using up your Easter leftovers this week on my post on Cooking Channel’s “Devour” blog.
Time was not on my side this last week. I know you know the feeling — work meetings, cat feedings, domestic chores and professional bores (c’mon, that was pretty good, right?). Point is, when it came to making dinner, it was the last thing I had time to commit to.
While tearing through the aisles of my local supermarket, I noticed one amazing improvement: They had completely remodeled the salad bar! I’m not talking a new variation on ranch dressing or shredded carrots. I’m talking a complete overhaul (much like the ones I see in other bigger cities when I’m traveling with production crews). They had added new, lighter dressings (like the lemon one I used here), more vegetable variety and — best of all — precooked grains. While the pick of this week was wheat berries, they told me they’re also cycling in quinoa, farro, bulgur and barley. What a hearty and delicious timesaver!
Get the recipe for my newest simple & delicious Dinner Rush! creation in this week’s post on Cooking Channel’s “Devour” blog.
A short while ago my friend Joe called me with a seemingly simple request: he wanted to surprise his girlfriend by making dinner for her. Being that they’re two of my besties, that his culinary abilities are self-admittedly so-so and that she’s a phenomenal cook herself, the guy needed a simple meal with a big “wow” factor.
Enter carbonara! Sure, it takes a little bit of coordination to pull off, but it’s made with only a handful of ingredients that were likely already in their refrigerator and pantry. Plus, it’s one of her favorites. No pressure.
Find out how Joe fared in his carbonara adventure and pick up the recipe that I sent his way on my newest post on Cooking Channel’s “Devour” blog. (Spoiler alert – he nailed it).
Perhaps it’s their romanticizing of the wintry elements. Or their devotion to the lingonberry. Or even their ridiculously chic eye for sensibly designed and incredibly affordable furniture. I’m really into all things Swedish this week. Especially their meatballs.
Having had a great Scandinavian-inspired meal while visiting the charming Upstate New York city of Hudson last weekend, I’ve had Sweden on the brain. I opted, you see, for the Dill-Baked Arctic Char (which was good, don’t get me wrong), but my tummy has yet to let me forget how much I really wanted to order the meatballs.
Aside from being painfully chic – what with its “winter white” moniker and all – this recipe is a particularly sentimental one for me as it’s one of the first things my now husband made for me when we first started dating.
Beat the cold winter blues with this warm & hearty recipe – this week on Cooking Channel’s “Devour” blog.
Not unlike the rest of the free world, I haven’t been feeling so hot this last week. Congestion, light coughing and a perpetual need for multiple layers of blanketing – who loves flu season! So, in an edible effort to get myself back on the right track, I whipped up some of my favorite sick time comfort food: wonton soup.
Pick up this easy (and healing) recipe this week on Cooking Channel’s “Devour” blog.
I’ve been spending a lot of time with the Deen family these days (and believe me when I tell you, they’re the loveliest people). Between working on Bobby’s hit show Not My Mama’s Meals, helping the brothers out with an awesome Thanksgiving special, and now just getting back home from taping the newest season of Paula’s Best Dishes, Savannah is starting to feel like a second home.
Bring a little classic Southern flavor into your kitchen with this easy & delicious recipe for Savannah Shrimp & Grits – this week on Cooking Channel’s Devour blog.
Being a kid from the snow covered hills of Northern New York, I love a classic Northeast winter. Snow storms, sledding, and mornings so chilly you can see your breath — it’s nostalgic and delicious. That being said, I don’t mind a bit of a refresher on the beauty of summer fun and flavors every now and then.
Enter taco night! Pick up the recipe for my quick & delicious Spicy Chicken & Chorizo Tacos on this week’s “Dinner Rush!” post on Cooking Channel’s Devour blog.
Imagine what happens when you combine your favorite tailgating beverage with America’s favorite sandwich. Chardonnay Hoagies? Yuck. Cosmo Reubens? Way off point. But beer and burgers? Now we’re talking.
This “knife & fork” style beer-braised burger does most of its cooking in a delicious sudsy bath of brew, which not only builds in a great depth of flavor, it also helps to create a killer pan sauce that you can pour over your finished masterpiece. While it looks like 110% “so bad, but so good” man food, a few tricks can help lighten this dish. Opt for ground sirloin to cut out some excess fat from the meat and use a strongly flavored cheese (such as the recommended Stilton) to get the most flavor bang for your caloric buck. You can also use a lighter beer like a lager or ale (though I’d recommend something hearty like a porter or stout).
Now – if you’ve had enough time to shake the thought of what a train wreck Cosmo Reubens would be – game on!
It’s now week two of the “Resolution Stretch.” How you holding up? I know, I’d rather we call themlong term goals, too. How about a quick and healthy dinner plan to get “two birds with one stone” ahead of the game?
The combo of cooked beans and hearty greens is a pretty classic one in Italian home cooking. The beauty of it, really, is that you can easily make a super hearty dinner for four (or even a few more) that is nutritionally balanced, ready in no time and light on the wallet.
Nothing says New Year’s Resolution Rockstar like beans! Right? Who’s with me??
OK, perhaps not the first thing to come to mind. Don’t discount this mighty little legume, though – check out this week’s “Supermarket Score! White Beans” for a few new ideas to help you get your bean on.
