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NEWS
May 3, 2012
1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1/4 teaspoon baking powder 1/2 cup (1 stick) unsalted butter 1 cup firmly packed dark brown sugar 1 teaspoon pure vanilla extract 1 large egg, lightly beaten 1 cup semisweet chocolate chips 1/2 cup unsalted peanuts, chopped 15 caramel candies, halved (optional)   1. Preheat the oven to 350 degrees. Whisk together the flour, baking soda, salt, and baking powder in a bowl.
NEWS
May 3, 2012 | By Bill Daley, Chicago Tribune
As interest continues to grow nationwide in all things Southern food — restaurants, chefs, cookbooks — there's a "natural curiosity" about the humble yet celebrated cast-iron skillet, says Virginia Willis, the Atlanta-based authority on the region's cooking. The cast-iron skillet's virtues, and utility, can't be underestimated, in her view. "If you have a cast-iron skillet, you can make so many things in it for breakfast, lunch, and dinner," says Willis, author of Basic to Brilliant Y'all (Ten Speed, $35)
NEWS
May 3, 2012
16 ounces fresh baby spinach or 1 (12-ounce) bag thawed frozen leaf spinach 2 tablespoons unsalted butter 1 onion, preferably Vidalia, finely chopped 6 ounces mixed mushrooms (such as cremini, chanterelle, morel, shitakes, white button) thinly sliced 1 clove garlic, very finely chopped 1/3 cup heavy cream 1/8 teaspoon freshly grated nutmeg Coarse salt and freshly ground black pepper 4 large eggs 2 tablespoons finely grated Parmigiano-Reggiano chees (?
FOOD
August 19, 1987 | By BARBARA GIBBONS, Special to the Daily News
The popularity of Cajun-style "blackened redfish" has nearly depleted the species - and undoubtedly done more to raise restaurant fire insurance rates than a visit from the Mafia. If you want to duplicate this famous Louisiana dish at home, you'll find the authentic recipe - and good advice - in Terry Thompson's "Cajun-Creole Cooking" (1986, HP Books): "Be forewarned that the cooking process will create great clouds of smoke. Two precautions: (1) If you have smoke detectors, disarm them before proceeding; (2)
NEWS
May 3, 2012 | Wires
1 tablespoon plus 2 teaspoons olive oil 1 pound Mexican pork chorizo, skins removed 1 white onion, diced 6 cloves garlic, minced 1 tablespoon each: ground ancho chili, sweet paprika 2 teaspoons ground cumin 1 teaspoon ground chipotle pepper 1/2 teaspoon each: thyme, ground allspice 1/8 teaspoon ground cloves 1 teaspoon salt 2 pounds boneless, skinless chicken breasts, cubed 1/2 cup...
FOOD
June 30, 2011 | By Linda Gassenheimer, McClatchy-Tribune News Service
Horseradish gives special texture and tang to many dishes. To salute this ancient root, I've created a simple glazed tuna steak with horseradish. Sauteed new potatoes with spinach complete the meal.   Hot Glazed Tuna Steak Makes 2 servings 21/2 tablespoons orange marmalade 1 tablespoon prepared horseradish 1/2 tablespoon Dijon mustard 2 teaspoons olive oil 3/4 pound fresh tuna steak Salt and freshly ground black pepper 1. Mix marmalade, horseradish and mustard together.
FOOD
January 17, 2013 | By Bonnie S. Benwick, Washington Post
This one-pan meal is bright, intense and satisfying. Using skin-on fish helps keep the delicate chunks from breaking up during cooking. Serve with something green on the side.   Moroccan Fish Stew 4 servings 1 large onion 1-inch piece ginger root 1 large clove garlic 1 1/4 pounds firm, skin-on white-fleshed fish fillets 1/4 cup sliced skin-on almonds 4 teaspoons olive oil 1 teaspoon ground cumin 1 teaspoon ground turmeric One 3-inch cinnamon stick Pinch cayenne pepper 14 ounces canned, no-salt- added diced tomatoes 1 cup water Sea salt 14 ounces canned, no-salt-added chickpeas 2 teaspoons honey Fresh black pepper Flat-leaf parsley, for garnish (may sub cilantro)
FOOD
October 6, 1999 | by Alicia Ross, with Beverly Mills, For the Daily News
Certain months mean certain foods. Period. Our cravings will settle for nothing less. In March, it's the first asparagus. By June, it's strawberries. In August, we want juicy, tree-ripened peaches. But with the first cooler breezes of October, our taste buds turn to . . .bratwurst. Oktoberfest celebrations are under way at every turn, just dripping with sauerkraut, sausages and beer. What we need is a midweek solution to satisfy our October appetites. The vast array of German sausages is no longer just the property of big cities with large ethnic populations.
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ARTICLES BY DATE
FOOD
April 17, 2015 | By Maureen Fitzgerald, Inquirer Food Editor
The most rewarding part of teaching kids to cook is watching them progress. They not only build very practical skills in the kitchen - learning how to hold a knife, chop onions, peel carrots, sauté and roast - they also learn to keep an open mind. They learn to be willing to try something new. And they are often surprised at how much they enjoy things they never thought they would. Two weeks ago, when we were making honey mustard chicken wings with eighth graders at Roberto Clemente Middle School, Emily Gonzalez lamented: "I don't like mustard, can I have mine plain?"
FOOD
July 26, 2013 | By Bonnie S. Benwick, Washington Post
It's difficult to overcook salmon when you prepare it this way: lightly seasoned with a touch of ground ginger, rolled and wrapped in prosciutto. Crusted Salmon With Avocado and Red Onion Salad 2 or 3 servings 4 thin slices prosciutto One piece (8 ounces) skinless center-cut salmon fillet, about an inch thick Kosher salt and fresh ground black pepper Dash ground ginger 1 teaspoon extra-virgin olive oil For the salad: 1/2 lime 1/4 teaspoon Dijon-style mustard 11/2 tablespoons extra-virgin olive oil 6 cups mixed greens 1/2 ripe avocado 1/2 small red onion 1. Preheat the oven to 350 degrees.
FOOD
January 17, 2013 | By Bonnie S. Benwick, Washington Post
This one-pan meal is bright, intense and satisfying. Using skin-on fish helps keep the delicate chunks from breaking up during cooking. Serve with something green on the side.   Moroccan Fish Stew 4 servings 1 large onion 1-inch piece ginger root 1 large clove garlic 1 1/4 pounds firm, skin-on white-fleshed fish fillets 1/4 cup sliced skin-on almonds 4 teaspoons olive oil 1 teaspoon ground cumin 1 teaspoon ground turmeric One 3-inch cinnamon stick Pinch cayenne pepper 14 ounces canned, no-salt- added diced tomatoes 1 cup water Sea salt 14 ounces canned, no-salt-added chickpeas 2 teaspoons honey Fresh black pepper Flat-leaf parsley, for garnish (may sub cilantro)
FOOD
September 13, 2012 | By Bonnie Benwick, Washington Post
Here's a quick alternative to grilling pork tenderloin: cut it into slices, then pound them into cutlets. Turn marinade ingredients into a glaze.   Curry-Glazed Pork 4 servings 3 cloves garlic 1/4 cup honey 2 tablespoons red curry paste 2 tablespoons tamari or wheat-free soy sauce 3 to 4 tablespoons olive oil 11/2 to 2 pounds pork tenderloin Kosher salt Freshly ground black pepper   1. Mince the garlic and place in medium bowl.
FOOD
August 9, 2012 | By Bonnie S. Benwick, Washington Post
If you can break up the timing/prep of this recipe, make the aioli in advance so it's chilled when the fish is done.   Crispy Salmon With Horseradish Aioli 4 servings 1-inch-wide piece fresh horseradish About 6 leaves flat-leaf parsley 2 large egg yolks 1/4 teaspoon kosher salt, plus more as needed 1 tablespoon water 1/2 cup plus 2 tablespoons canola oil 1/2 cup extra-virgin olive...
FOOD
July 26, 2012 | By J.M. Hirsch, Associated Press
What do you do when you are hankering for blueberry muffins, but don't have a muffin pan handy? Or maybe you just don't feel like cranking up the oven on a hot summer day. You cook them in a skillet, using the muffin batter as you would pancake batter. Why not just make blueberry pancakes? Though recipes will vary, most pancake and muffin recipes call for equal amounts of flour and eggs. But while pancakes call for more liquid, muffins get more (often way more) sugar, fat, and baking powder.
ENTERTAINMENT
July 19, 2012 | Maureen Fitzgerald
1 tablespoon olive oil ½ teaspoon each, chopped: fresh rosemary, thyme, and parsley Salt and freshly ground black pepper 4 (3 ounces each) chicken cutlets ¾ cup marinara sauce ¼ cup shredded mozzarella Fresh basil, for garnish 1. Preheat the oven to 500 degrees. 2. Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy, large ovenproof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side.
NEWS
May 3, 2012
16 ounces fresh baby spinach or 1 (12-ounce) bag thawed frozen leaf spinach 2 tablespoons unsalted butter 1 onion, preferably Vidalia, finely chopped 6 ounces mixed mushrooms (such as cremini, chanterelle, morel, shitakes, white button) thinly sliced 1 clove garlic, very finely chopped 1/3 cup heavy cream 1/8 teaspoon freshly grated nutmeg Coarse salt and freshly ground black pepper 4 large eggs 2 tablespoons finely grated Parmigiano-Reggiano chees (?
NEWS
May 3, 2012
1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1/4 teaspoon baking powder 1/2 cup (1 stick) unsalted butter 1 cup firmly packed dark brown sugar 1 teaspoon pure vanilla extract 1 large egg, lightly beaten 1 cup semisweet chocolate chips 1/2 cup unsalted peanuts, chopped 15 caramel candies, halved (optional)   1. Preheat the oven to 350 degrees. Whisk together the flour, baking soda, salt, and baking powder in a bowl.
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