Are you ready for the easiest Teriyaki Chicken recipe yet?! You can have this dish done in under half an hour, making it the perfect recipe to whip out on a weeknight when you’re craving something delicious but don’t have a lot of time or energy.
Have you ever wondered how to make cauliflower fried rice? Well here it is and it’s super easy. You’ll wonder why you’ve never made cauliflower fried rice before because it really is one of those easy 30 minute recipes.
What’s the most efficient path to kitchen wisdom? It’s a shame that the standard way of learning how to cook is by following recipes. To be sure, they are a wonderfully effective way to approximate a dish as it appeared in a test kitchen, at a star chef’s restaurant, or on TV.
People have fallen in love with their Instant Pots. They may like their blenders, cherish their slow cookers and need their food processors.
When Hiroe Tanaka’s father died, he left behind something that would change her life: a recipe for fried meat on a stick. It was an act of love. His daughter adored the Japanese street food known as kushikatsu, and he’d spent endless hours working out how to make it just right.
The hardest ingredient to find for any weeknight recipe is time. Tuesdays after work just don’t have a lot of it, and it’s not as if you can order it online. A slow cooker can help by doing the cooking while you’re at the office.
I watch YouTube like a lot of people watch television. I also love cooking shows, so this week I’m putting both together to share some great YouTube channels that will help you get into the kitchen and make something delicious. 10.
In a fanciful advertisement from 1956, a limber American housewife is spirited to Frigidaire’s “Kitchen of the Future,” where she delightedly pushes buttons, gazes at flickering screens, and twirls a rotating cylindrical fridge.
Sometimes slow cooker food has a reputation of being a bit bland. I mean, it makes sense when you think about it. Using a slow cooker is convenient for sure, but when you combine everything in one vessel to cook, it's bound to come out a little ... one-note.
Boiling your potatoes with salt or vinegar before you roast them can help make your roasted potatoes come out crispier, but there’s an even better way. All it takes is a little baking soda. According to J. Kenji López-Alt at Serious Eats, you should use Yukon gold potatoes, not russets or reds.
You’ve probably heard about slow cookers, and how they can save you time and money in the kitchen.
Freezing food is an incredibly convenient way to save it, but thawing it is such a hassle. Here are the best (and quickest) ways to thaw just about any food. Before we get to thawing, you should know some of the best practices to freeze food.
I am bad and lazy at cooking, so I sometimes end up making a dinner of, like, avocado slices thrown on toast with some cheese on top. This makes me feel like a 20-year-old stoner. So I love simple recipes that still taste like grown-up food. Like this pasta sauce recipe by Marcella Hazan.
In a large bowl, whisk squash, yogurt, eggs, cheese, salt, pepper and baking powder until smooth. Add flour and stir until just combined. Batter will be thick. Heat a large frying over medium-low to medium heat.
This is the most common way restaurants cook vegetables; it can be done to nearly any vegetable. Do not be scared by this. It is easy and awesome.
Alton Brown gives you another fool-proof recipe to make something perfect and delicious: Grilled steak over coals. There's no way you can fail using his method—which will provide you with joy and happiness for the entire summer. Alton uses a skirt steak for this method.
This past spring the cook and food writer J. Kenji López-Alt took the stage at Italy’s Teatro Scientifico del Bibiena, in the small city of Mantua, with sacrilege on the brain.
Few subjects invite as much heated discussion as “how to cook a steak.” Not only do methods vary with heat and equipment, but there is literally an entire cow’s worth of cuts to choose from.
"What's for dinner?" might be the most dreaded question of everyday life. Even if you have a ton of ingredients at the ready, you have to figure out what to do with them and, more importantly, whether you can make something you're in the mood for.
Just once in your life, cook a brisket, over smoky charcoal heat, on the grill. Do it for the solemn pride of having done so, and for the rime of authority it will lend to your future haughty pronouncements on the quality of others’ briskets.
Cleaning your cast iron with soap and water? Squeezing every last bit of ground beef into that pan? Even if you know your way around the kitchen, there are a few mistakes nearly all of us make in the kitchen.
Cinnamon-sugar toast may be firmly associated with your younger years, but in the above video from Tasting Table, the childhood classic gets a grown-up, but still very simple upgrade. What makes this toast so special? Firstly, the bread.
When preparing a “square” meal—you know, the kind with a protein and at least two sides—I rarely struggle with the actual cooking.
Sometimes, a chart or infographic is the best way to communicate complex topics—like what the different types of cuts of beef are (and how to cook them) and how to fix common cooking mistakes. Here are some of the most save- or print-worthy food graphics we've shared on Lifehacker.
It’s hard to improve on an onion ring, but I dare say the folks at Tastemade have done just that. Instead of dipping the allium loops in a batter and then frying them, they’ve gone low-carb (and high-taste) by wrapping them in strips of tasty bacon and baking them.
Take three basic ingredients (you get pasta water and salt as freebies), plus some comfort-food inspiration, and you've got a grown-up version of buttered noodles that's light with just a hint of indulgence.
You know the drawer in the bottom of your oven? The one with all of your baking sheets? It turns out that this particular drawer isn’t meant for storage, but for keeping hot food hot while you wrap up cooking dinner.
We've talked about why you should have more than one cooking oil in your kitchen, but this graphic breaks down the differences between them nicely. It shows you smoke points for common oils, and their most popular uses, all in one good-looking chart.
Nothing lasts forever, especially the items you store in your pantry or the fridge. This graphic from Fix is a great resource listing the ingredients you might want to regularly keep in your pantry and how long they’ll last there.
Want to amp it up a little? Use the broth from freshly cooked chickpeas instead of water (although I promise it won’t be one-note if you only use water because this recipe is magic). You could also add a parmesan rind to the cooking liquid (although this would negate the vegan/vegetarian label).
We've compiled five previous videos into one, helping you to master your basic skills in the kitchen. Cooking rice, chopping an onion, sharpening a knife, deboning a fish and cooking pasta.From Gordon's Ultimate Cookery Course.Subscribe for weekly cooking videos. If you liked this clip check out the
Personal trainers, fresh vegetables, and gym memberships all cost money. Not everyone can afford such luxuries. It’s one reason why being poor is too expensive—a crappy diet and sedentary lifestyle costs more down the line.
Chalk this up to childhood memories best forgotten: When I was in elementary school, my classmates dubbed me Yogurt Girl. This (hopefully affectionate) title was earned thanks to my propensity for eating a fruit-on-the-bottom yogurt single every day—not just during lunch, but also during snack.
Our good old friend, the amazing master chef Raymond Blanc, shares the best tips for grilling and barbecuing fish, meat, vegetables, seafood, or even fruit in another set of his mouth-watering recipes. Check out Raymond's cooking tips for frying, slow cooking, and roasting.
We’ve loved the Instant Pot since we first wrote about it way back in July 2016. The brilliant thing about electric pressure cookers like the Instant Pot is that you can make dinner in under an hour with very little effort or attention.
Sous Vide cooking is appealing because it promises restaurant level results in the comfort of your own home. By maintaining a constant, precisely-controlled temperature, you don’t have to worry about overcooking expensive steaks or delicate seafood.
Back when I was a lowly line cook at a fancy-pants restaurant in Boston, as the new guy,* it was my job to wake my butt up at the crack of dawn to come in early and prep breakfast whenever one of the Beacon Hill politicians wanted to impress their campaign funders with
There are all kinds of crazy, adventurous, brand-new recipes out there for dishes we’ve never had before and that we’re excited to try one day. Sometimes, though, all we really want – sometimes all anybody really needs – is a really good, really classic pasta dish.
Mushroom Marsala Pasta Bake Prep time: 30 minutes, tops Cook time: 30 minutes, tops Servings: 4 really generous or 6 slightly more moderate ones To serve a crowd: Double it in a 9×13-inch or lasagna pan 1/2 pound (8 ounces or 225 grams) pasta of you choice, such as a ziti or twisty shape
Summertime, and the living is…well, hot. When stratospheric temperatures make you want to do nothing but sit in an ice bath all day, using a slow cooker might initially seem like a preposterous idea—isn’t that thing just for winter meals?
Learn how to make a Sweet Hot Mustard Chicken Thighs recipe! Go to http://foodwishes.blogspot.com/2013/0... for the ingredient amounts, extra information, and many more video recipes! I hope you enjoy this easy Baked Chicken Recipe!
One of the most priceless lessons I took away from culinary school was the value of really learning and understanding cooking techniques over recipes. There was no emphasis on learning a long list of specific recipes.
There are certain vegetables—like green beans and broccoli—that can either be gorgeous, brightly colored and perfectly tender-crisp, or sad, dull, and soggy. Luckily, making sure they these veggies become their best selves only takes a matter of minutes—you simply have to blanch them.
If you're anything like us, you've googled "healthy meals for one" more than a few times. After all, the usual sandwich and salad combos start to get stale, frozen dinners become downright depressing, and no we don't always want to meal-prep and have the same dinner five nights in a row.
Even though there are lots of recipes available for slow cookers (aka crock pots), there are approximately a gazillion more traditional recipes designed for your stovetop or oven. This conversion chart turns just about any recipe into one for your slow cooker.
The best part about cooking at home—besides the tasty food—is all the money you can save. If you want to get even more out of your food budget, this free cookbook has tons of tasty recipes that will save you cash without sacrificing flavor.
I own a lot of cookbooks and I treasure them all, from my dusty, leather-bound tomes written for 19th-century homemakers to my pocket-size Italian monograph on tripe cookery.* And while they all feel essential to me, they're not all equally essential in a broader sense.
Despite its name, the rice cooker is not a single-minded kitchen unitasker. Sure, it is the easiest way to make perfect rice, but it’s also a convenient way to cook a wide variety of foods. Here are a few examples that might just convince you to invest in a rice cooker or use yours more often.
Cooking is chemistry, and every time you set foot in your kitchen, you walk into a laboratory, packed with high-tech gear and stocked with supplies, made just for you. People say cooking is an art, and that's true, but the science of cooking is easier to grasp and repeat.
The Instant Pot may be a multi-cooker, but most of its functions focus on one food at a time, often to excellent results. This is fine, but you can actually cook two distinct foods—say, a meaty main and a starchy side—in your Instant Pot at the same time. You just need a trivet.
J. Kenji López-Alt is the author of The Food Lab, a column on Serious Eats and now a book which explores cooking with a scientific eye. In fact, the New York Times just referred to Kenji as “the nerd king of Internet cooking.”
Rice, the lifeblood of so many nations' cuisines, is perhaps the most ubiquitous food in the world. In Asia, where an estimated 90 percent of all rice is consumed, the pillowy grains are part of almost every meal. In the Caribbean, where the starch is often mixed with beans, it's a staple too.
Frozen, boneless, skinless chicken breasts may not be the sexiest piece of meat on the market, but there’s no denying their convenience and affordability. Though they lack pizzazz on their own, you can jazz ‘em up without too much trouble.
There are a few things that everyone should know how to do in a kitchen—cook rice, cook pasta, chop an onion, etc—and preferably, you’d like to know how to do them well so you don’t burn the rice, ruin the pasta, and cry while dicing an onion.
We’ve long loved the idea of pre-making things like breakfast sandwiches, delicious wraps, and burritos and keeping them in the freezer until the morning you need to nuke them and head to the office, but these ones from The Kitchn are easy to make and especially tasty.
Dehydration is all about removing water from food. Doing this helps to preserve the food (bacteria need water) and concentrate ﬂavor. It’s a common misconception that you need heat to dehydrate food. But low humidity, not heat, is the driving force behind dehydration.
Most of us never get a crash course in how to cook or find our way around the kitchen. We learn from others: friends, parents, cooking shows, or cookbooks.
Very few desserts are not improved by the addition of peanut butter, and Stella Parks of Serious Eats has the perfect frosting to let you get peanut buttery goodness all over your cakes, cookies and muffins as quickly as possible.
The water from a can of chickpeas makes a great egg substitute for baked goods and pancakes, but you can also use it in other tasty items like cocktails. Here’s how.
Cooking delicious and healthy doesn’t need to take a lot of time. These curry chicken thighs are easy, tasty, and only require three ingredients: curry powder, greek yogurt, and of course, the chicken. (Okay, maybe some salt and oil too.)
Although cauliflower is being served up 100 different ways than how I personally grew up eating it (plain and steamed or raw with a dip), I still have yet to cultivate the enthusiasm that says, "Today we're cooking cauliflower!" The vegetable just doesn't excite me.