Good morning. The chef Chintan Pandya gave us a killer recipe for chicken tikka (above), his take on the classic Indian dish made with spiced yogurt-marinated chicken, skewered and then grilled or roasted.카지노사이트 I’ll get my chicken into the marinade this afternoon and cook it this evening, but not the way Chintan intended. Instead, I’ll…
In the seven or so years that I have been the food scientist for BBC’s Inside The Factory, the episode that had people stop me in the supermarket was the Christmas special where I gave my top science-based tips on cooking the perfect Christmas turkey.카지노사이트 In these times of rising fuel prices and climate concern,…
There’s no question that when it comes to the Thanksgiving food narrative, turkey is the main character.카지노사이트 With that role comes natural pressure for the chef preparing the holiday centerpiece. But don’t worry. We’ve got you covered. It’s not so intimidating once you have a plan. USA TODAY tapped chef Michael Symon, of ABC’s “The…
Have you read the children’s book “Frederick,” by Leo Lionni? It’s about a family of field mice who live in an old stone wall. In summer, while all his siblings scurry around storing food for winter, little Frederick sits on a rock and stares at the wildflowers. Naturally, this annoys everyone, until one dreary winter…
I appear to have developed late-onset tidiness. As a younger, ever-questing cook, the four words that made my lip curl were: “Tidy as you go.” It was hard enough to beat and whip and emulsify as I went, without worrying about the whole tidying business too. It was an utterly joyless phrase; the sort uttered…