Learn about Cookpad, the cooking site preferred by immigrants - The Takeout |
- Learn about Cookpad, the cooking site preferred by immigrants - The Takeout
- Cooking Outside | - KPCnews.com
- Stokes enjoys listening to jazz while cooking - Philadelphia Neshoba Democrat
- Cleveland's Michael Symon to host new season of Food Network's Symon's Dinners Cooking Out starting in May - WKYC.com
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Learn about Cookpad, the cooking site preferred by immigrants - The Takeout Posted: 28 Apr 2021 12:05 PM PDT  Have you ever heard of a website and cooking application called Cookpad? Even though I spend my entire waking life obsessing over food and writing about it, I hadn't heard of it until I read this piece from The New York Times. But apparently we American home cooks have been missing out on a big resource that's been right in front of us this entire time. Advertisement Cookpad, originally from Japan, is one of the largest cooking platforms in the world, attracting around 100 million visitors from 76 countries each month (compare that to Allrecipes, whose monthly visitor base is around 125 million per month from more than 200 countries). But it hasn't been a big hit in the United States, which is why you may not have heard of it yet. It treats home cooking like a utility rather than something to be glamorized, and you won't see any shiny influencers vying for top visibility on this platform. I'm actually kicking myself for never having seen Cookpad. Notes from home cooks are the kind I trust the most. The kinds of tips and tricks I learned in a professional kitchen, like bashing vent holes in the top of an industrial-sized can of olive oil with the heel of a shitty kitchen knife (it gets oil pouring fast when you're in a rush), have no place in my home kitchen. And try as I might, nothing that comes off my stovetop looks anything like the same glittery recipe I see being cooked on TV or TikTok by someone who is, without fail, far better looking than I am. The New York Times piece talks to various users about what they like about the site. Vishali Passi, who lives in Castro Valley, California, grew up in Punjab, India. She found Cookpad via a Facebook ad and became interested in its regional Indian dishes, and then she was inspired to post her own recipes. (Now if I could only get my mom on this!) Areej Ismail, a Lebanese-American stay-at-home mother from the Pittsburgh area, uses the Arabic-language version to find and share recipes from Baissour, her home village. Google is useless. "I only find them on Cookpad," she said. "The question was how to make cooking fun, and not a chore," says Aki Sano, who started the website in 1997 as the internet started booming. He wanted it to be an interactive experience for users, allowing them to search for recipes, upload their own, and provide feedback. It took five years for the site to get to one million users, and the company is currently valued at around $315 million. G/O Media may get a commission But the userbase in the U.S. lags behind, even now, and so the American version is simpler than Japan's. Google rarely pulls up results from it, which probably explains why I'd never even heard of it.
Advertisement There's a lot more to reveal about Cookpad, which seems like it's been a secret hidden in plain sight. If you're at all interested in global home cooking, check out the New York Times article to learn more about what makes the site tick and what you might have been missing out on this whole time.  |
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Cooking Outside | - KPCnews.com Posted: 28 Apr 2021 09:00 PM PDT  Heating up your house after a long day at work is probably the last thing you want to do. Instead, take advantage of the warmer weather to cook outside. Here are some tips to up your outdoor cooking game. Cooking over fireAt first, this can seem intimidating. But you'll find that open-air cooking can be rewarding and even a little nostalgic. While cooking over a roaring fire is romantic, it's not very practical. Try cooking over coals instead. The first thing you'll need to do is build a fire, either at a campsite or a backyard fire pit. Build it as you would any campfire, using tinder and wood stacked so the blaze gets plenty of oxygen. Use thinner, dry, quick-burning wood. Light it up, then move to the side and dig a small pit. This will be your camp stove. Line it with medium and small rocks to contain the coals. When the campfire burns down, use a long metal tool to move the hot coals from the campfire to the pit. Repeat as needed, then put a grill over the coals and get cooking. Cooking on a grillThere are several different kinds of grills you can choose from. Charcoal grills work, like fire cooking, with hot coals. Gas grills work off a natural gas or propane source. Pellet grills are fueled by pellets of compressed sawdust. Lastly, Kamado or egg grills use lump hardwood charcoal. You'll need to do your research to determine which grill would be best for your family. Consider the amount of grilling space you need and your budget; charcoal grills tend to be more portable and least expensive, while ceramic grills are large and can be heavy, both physically and on the budget. Cooking safelyNo matter how you cook, the common thread is that each of these methods involves heat and lots of it. You'll need to be careful when handling hot coals, grates and cookware. Use appropriate tools meant for cooking and, after you're done cooking, make sure you extinguish your fires and dispose of hot coals appropriately.  |
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Stokes enjoys listening to jazz while cooking - Philadelphia Neshoba Democrat Posted: 27 Apr 2021 10:00 PM PDT By SARAH KATHRYN WATKINS Will Stokes grew up being the youngest of all his cousins and the youngest grandchild of Mary Walker. During the summers growing up, Stokes spent his time at his Nanny Mary's house close to Chattanooga, Tennessee. Because Stokes was younger than his older cousins, he would spend his time in the kitchen. Stokes is the son of James (Bubba) Stokes and Susan Walker-Stokes. Stokes graduated from Neshoba Central and attended Delta State University, where he was studying to get a degree in Political Science. Stokes changed his major after working at different camps during the summer for disabled adults and some adolescents. He realized he loved helping people and got his master's at Mississippi State University in special education. Stokes started teaching at Philadelphia Public school and stayed with them until 2019. In 2019 Stokes got a job in the transportation industry where he travels and sees the United States. The only places Stokes has not been to are North Dakota, Alaska, and Hawaii. Since Stokes is usually on the road, he enjoys trying different foods and mentions traveling has opened his palette for other foods. Stokes's favorite state so far has been Maine, where there is always fresh seafood. When Stokes returns home from being gone, he enjoys getting together with his friends and family. Stokes' dad cooks for him, and then Stokes will cook for his father the next day. When Stokes cooks, he enjoys listening to jazz music and enjoying a fresh cocktail.  Cooking for Stokes is a huge part of who he is. He considers himself a triple threat because he can grill, cook on the stovetop, and bake. His red velvet cake recipe comes from his great great grandmother. Stokes cherishes this recipe. Stokes mentioned that he likes to eat at local restaurants and try new food when he is in different states. He enjoys eating Indian food. Indian has become one of his favorite cuisines. Stokes loves cooking for his friends and having a good conversation. His favorite part of cooking is trial and error; when Stokes finds a recipe he likes, he puts his spin on it.
RED VELVET CAKE 1 ½ cup sugar 2 cup cooking oil 1 tsp vinegar 2 eggs 1 oz. red food coloring 2 ½ cup plain flour 1 tsp soda 1 tsp salt 2 tsp cocoa 1 cup buttermilk 1 tsp vanilla Frosting: 1 stick oleo 1 (8 oz) cream cheese 1 tsp vanilla 1 box powdered sugar 1 cup chopped pecans Cream sugar and oil; add eggs and beat well. Add vinegar and coloring. Sift dry ingredients. Add alternately with buttermilk; add vanilla and beat well. Pour into greased pans. Bake at 350 for 30 minutes. LEMON-BLUEBERRY CUSTARD PIE 1 Pie crust (store bought or homemade) ½ cup all-purpose flour, plus more for surface 2 tablespoons rough grind cornmeal ½ teaspoon kosher salt 1 cup sugar ½ cup plus 2 tablespoons unsalted butter, room temperature 1 finely grated whole lemon 1 vanilla bean, split lengthwise OR 1 tablespoon vanilla extra. Plus a splash 4 large eggs, room temperature 1¼ cups buttermilk, room temperature 2 cups fresh (or frozen, thawed) blueberries Step 1 Roll out pie dough on a lightly floured work surface to a 13" round about ⅛" thick. Transfer dough to a 9" pie dish and allow dough to slump down into dish, leaving about 2" overhang. Fold edges under and crimp all the way around, making sure dough extends to the outer edge of the lip of the pie dish (this will create a shelf for the dough to sit on, preventing it from sliding back into dish). Chill in freezer until dough is very cold, about 20 minutes. Step 2 Place a rack in middle of oven and preheat to 350°. Line pie dough with parchment paper or heavy-duty foil, leaving a 1½" overhang, and fill with pie weights or dried beans. Bake until crust is golden around the edge, 20–25 minutes. Remove from oven and lift out parchment and pie weights and bake until surface of crust looks dry and is golden, 10–15 minutes longer. Transfer to a wire rack and let cool. Step 3 Meanwhile, reduce oven temperature to 325°. Whisk cornmeal, salt, and ½ cup flour in a small bowl. Combine sugar, butter, and lemon zest in a large bowl and scrape in vanilla seeds or extract (or both like me); reserve pod for another use. Using an electric mixer on medium speed, beat until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and occasionally scraping down sides and bottom of bowl. Beat until well blended. Reduce speed to low and add dry ingredients; beat just to combine. With motor running, gradually add buttermilk; beat just to combine (mixture may look broken, which is okay). Using a rubber spatula, gently fold in blueberries. Scrape filling into cooled pie crust just to fill to crust edge (you might have some left over). Bake pie until filling is puffed and golden and center wobbles slightly when jostled, 50–60 minutes. Transfer dish to a wire rack and let pie cool before slicing, at least 2 hours. EASY BROWN BUTTER PASTA AL LIMONE 1 pound uncooked pasta (whatever your prefer) Sea Salt or Kosher 1/2 cup (4 ounces) salted butter* 1 lemon, zested and juiced 1 ounce freshly-grated Parmesan Cook the pasta. Heat a large stockpot of generously-salted water until boiling. Add the pasta (at the same time you being browning the butter, see below) and cook until 2 minutes shy of al dente. Brown the butter. At the same time* that you add the pasta to the boiling water, begin cooking the butter in a large sauté pan over medium-high heat. Continue cooking until the butter has melted and begins to foam, stirring frequently to ensure that the butter cooks evenly. Add in the lemon zest and a few twists of black pepper and continue cooking the butter, stirring frequently, until it starts to turn golden brown and smells toasty. (Keep a very close eye on the butter so that it does not burn; it can go from golden to burnt very quickly!) Add the remaining sauce ingredients. Using a heat-safe measuring cup, scoop out 1 cup of the starchy pasta water from the stockpot and immediately pour it into the brown butter mixture. (Be careful and pour slowly because it will bubble.) Let the mixture simmer and reduce for a few minutes until it has thickened slightly, stirring occasionally. Add in the grated Parmesan and lemon juice and whisk until combined. Finish the pasta. Once the pasta is 2 minutes shy of al dente, use a strainer to transfer the pasta directly to the brown butter sauce. Then toss it with the sauce, stirring gently and constantly, until the pasta is al dente and the sauce is thick and glossy and coats the pasta evenly. (If the sauce seems too dry, just add in an extra 1/4 cup at a time of the remaining starchy pasta water as needed.) Taste and season with extra salt, if needed. Serve. Serve immediately, garnished with an extra sprinkle of Parmesan and cracked black pepper if desired, and enjoy!  |
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Posted: 28 Apr 2021 12:26 PM PDT  The 10 self-shot episodes will showcase some of Symon's favorite outdoor dishes and cooking techniques perfect for summer. CLEVELAND — He's back! Cleveland native, Food Network star, and Iron Chef Michael Symon is set for a new season of his fan-favorite outdoor cooking series, Symon's Dinners Cooking Out. New episodes premiere on Saturday, May 29th at 12 p.m. on Food Network. Symon will be joined by his wife Liz, social media manager Liv, and frequent appearances by his puppy Norman for 10 self-shot episodes showcasing some of his favorite outdoor dishes and cooking techniques perfect for summer. He'll demonstrate how simple and fun it is to make amazing meals at home and delivering on his reassuring message of 'One day at a time, one dish at a time.' As a way to keep spirits up during the pandemic last year, Symon invited fans to cook a nightly dinner with him live on Food Network Kitchen's Facebook page. That evolved into Symon's Dinners Cooking Out, which became a hit as Symon shared family recipes and stories using pantry-friendly ingredients with step-by-step cooking instructions for viewers at home. "Michael Symon is one of the best chefs on the planet with an innate ability to engage with viewers as if they're in the kitchen cooking alongside him," said Courtney White, President, Food Network in a statement. "It's this gift that brought comfort to so many during a tough year and we are excited to serve up more episodes of Symon's Dinners Cooking Out as we all get ready to celebrate summer with family and friends." Over the course of this upcoming season, Symon shares tips and tricks for working an everyday backyard grill to create amazing, simple meals to make at home, including the ultimate brunch spread of Homemade Bagels and Cream Cheese, a Ribeye Steak and Potatoes recipe accompanied by a decadent Miso Chocolate Cake for dessert, and a tutorial for making a Pastrami Rubbed Brisket and Rye Spaetzle. Click here to get some of Michael Symon's go-to recipes for easy meals and check out photos of him grilling outside at home. Related Stories: Editor's Note: The below video was from a previously published story  |
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