Wanted: Reader recipes for Salt - Hillsboro Times Gazette |
- Wanted: Reader recipes for Salt - Hillsboro Times Gazette
- Hot New Recipes - The New York Times
- Wrap up dinner with 7 recipes for simple, flavorful packet cooking - The Washington Post
- 5 of the best chicken recipes ever - Chattanooga Times Free Press
- Try these 7 tips and recipes to make any teen or college student a success in the kitchen - Courier Journal
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Wanted: Reader recipes for Salt - Hillsboro Times Gazette Posted: 18 May 2021 10:48 AM PDT 
Readers can share their favorite recipes in Salt magazine. The Times-Gazette is asking readers to submit their favorite recipes for its bi-monthly lifestyle publication — Salt magazine. All recipes will be considered for publication in a future issue of Salt. Readers should email their recipes to info@wnewsj.com or mail it to Salt magazine c/o News Journal, 1547 Rombach Ave., Wilmington, Ohio 45177. The entry should include the sender's name, full address and phone number. Only the entrants' names and towns will be published with their recipes. Readers who submit a recipe will have their name put into a drawing to win a $25 grocery card.
Readers can share their favorite recipes in Salt magazine.
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Hot New Recipes - The New York Times Posted: 17 May 2021 07:30 AM PDT  Good morning. Here we go again. Another week at the desk by the bed. I'm not complaining, though! Come dinnertime, I'm just steps from the kitchen, and with some ace new recipes, too. I'm excited to try Hetty McKinnon's yo po mian (above), Shaanxi hot oil noodles, in which noodles and greens are topped with garlic and chiles, and then hot oil is poured over the top to deliver big flavors fast. That'd be a fine meal. Eric Kim brought us a terrific gochugaru salmon with crispy rice that I'd like to try, too: The fish is seared in a skillet and painted with a sweet and spicy glaze, and a pancake of rice is toasted in the salmon's rendered fat. And I can't wait to mess around with Ali Slagle's latest cleverness: a creamy chive pasta that is a great use of chives as a star ingredient as opposed to a garnish, in a creamy lemon pasta that you can vary with different alliums (leeks, for instance) and creams (heavy, crème fraîche, ricotta); and a creamy lemon slaw that tastes a little like a vegan Caesar, made with tahini and mustard. Speaking of lemon, here's Lidey Heuck with a new recipe of her own, for spaghetti al limone with shrimp. Her version of the Italian classic skips the cream and adds sautéed shrimp for a vibrant dinner that's fragrant with tarragon and rich with Parmesan. Dessert after any one of those? Another newborn recipe: Nik Sharma's blueberry-ginger clafoutis, simple and elegant. (I've got older recipes, too, that might see their way to the table here in the middle of May: pork chops with onion gravy, say, or tuna poke. Chicken caprese? Mapo tofu? Them, too.) There are many thousands more recipes to cook this week waiting for you on New York Times Cooking. Go browse among them and see what makes you hungry. It's true that you need a subscription to do that, but all of us here are hoping that you'll find one of value. Subscriptions support our work and allow it to continue. Please, if you haven't already, subscribe today. And we will be as always standing by to help, should something go sideways while you're cooking or using the app. Just write cookingcare@nytimes.com. Someone will get back to you, I promise. (You can always write to me directly to send a dart or a flower: foodeditor@nytimes.com. I read every letter sent.)  |
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Wrap up dinner with 7 recipes for simple, flavorful packet cooking - The Washington Post Posted: 15 May 2021 07:00 AM PDT  Packet cooking has a number of things going for it. If you're a family, it's fun to let everyone choose and assemble their own parcels. Enclosing food in parchment or foil packets allows for steaming, a particularly efficient cooking method that is gentle enough for delicate proteins, especially fish. Because the steam is so intense and cooks the exterior of the food so quickly, it's best to stick with smaller cuts and pieces of vegetables. The sealed environment traps moisture — no dry food here! — and lets you infuse the ingredients with a variety of flavors, especially wine and herbs. And, of course, the cleanup, whether you're popping the packets into the oven or onto the grill, is minimal when everything is self-contained. There's also the dramatic reveal, when each diner can open their packet and be greeted with a whoosh of aromatic steam.  |
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5 of the best chicken recipes ever - Chattanooga Times Free Press Posted: 18 May 2021 09:03 AM PDT Some people look at chicken and see something boring. Bland. Blah. I look at chicken and see a world of possibilities. I like chicken. I probably make it dozens of ways. But over the years, five ways for making it have come to the fore, firmly establishing themselves as my favorite methods ever. These are five recipes that transform the humble chicken from the ordinary and everyday into a meal of transcendent perfection. That may be overstating it a bit. But these recipes are good. They're really, really good. I began with a method of cooking that leads to a crisp skin and juicy meat, the Holy Grail of chicken. There are several ways of achieving this goal, but the simplest of all requires almost no work on your part. I saw how to do it on a little online video by Jacques Pepin, which proves that the internet does have some value after all. He violates one of the most time-honored rules of cooking, putting the chicken in a pan before turning on the heat. This method of gradually heating the pan with the meat slowly renders the fat beneath the skin (for this reason, it works best with thighs), which allows the skin to become crisp. After some of the fat has rendered, he covers the pan, fully cooking the chicken in its own steam. And because plenty of fond is left — that's the brown bits that stick to the bottom of the pan — I use it to make a simple pan sauce with wine or broth and a couple of sprigs of herbs for added punch. The simplicity and purity of the chicken is only emphasized and enhanced by the sauce. In delicious contrast is the Japanese way of frying chicken, called karaage. This chicken is cut into thin strips and marinated briefly in a highly seasoned mixture of soy sauce, sake, ginger and garlic. Thus imbued with the essential flavors of Japan, the strips are then dredged through cornstarch for extra crispiness when fried. How good is it? The first time I made karaage, a videographer and I finished the entire batch in maybe two minutes. And we wanted more. If these five recipes are my favorite ways for cooking chicken, then karaage may be my favorite favorite. Which is not to discount my next chicken dish, which comes from one of the most famous Italian restaurants in America, Rao's in New York City. It is literally impossible to get a reservation at this small, 125-year-old Harlem establishment; the tables have been assigned to regulars for decades. When one of the regulars dies, his heirs inherit the table. The most popular dish at Rao's is the lemon chicken, and with the recipe published in their cookbook, it is easy to see why. I have served it to guests on numerous special occasions. The recipe calls for garlic and oregano, but what makes it truly stand out is a large amount of olive oil and an even larger amount of fresh-squeezed lemon juice. Your arm may get tired from all the squeezing, but you know the saying: When life hands you lemons, make Rao's Famous Lemon Chicken. Chicken and lemon always go well together and, as it turns out, so do chicken and an awful lot of lemon. The other secret to this iconic dish is that it is partially broiled, which sets down a base of earthy undertones that makes the contrasting brightness of the lemon soar even more. Roast chicken with herbed butter and croutons was next. I know a chef who judges restaurants on the quality of their roast chickens. It is easy to do, he says, but difficult to do right. Maybe he doesn't know how to make roast chicken with herbed butter and croutons. Most of the herbed butter goes between the skin and flesh of the chicken, which makes the most satisfying, buttery chicken ever, and also crisps the skin. The rest of the herbed butter goes into the savory croutons, which become rich and flavorful. The croutons are stuffed into the chicken's cavity before roasting, like a Thanksgiving turkey, so they can absorb the juice of the chicken as it cooks. My final favorite way to make chicken is specifically a recipe for wings. That is, I once made a recipe for the whole chicken that was enjoyable enough — but the wings were amazing. So now I use the recipe for wings only. It is a simple application of flavors that go well together. Maple syrup goes with bourbon, and bourbon goes with chicken. And because sweet foods often benefit from a little heat, I throw in some crushed red pepper just to awaken the flavors even more. Buffalo wings have their place, but to my taste buds, maple syrup, bourbon and a little heat are the ultimate expression of chicken wings. And it's never, ever bland. Crispy-Skin Chicken With Pan Sauce Yield: 2 servings 
4 small chicken thighs or 2 large thighs Salt and pepper 1/2 cup dry white wine (see note) 1/2 cup chicken broth (see note) 3 sprigs basil, thyme or tarragon, or 2 sprigs rosemary 1/2 tablespoon butter Note: If you don't want to use wine, use 1 cup chicken broth. With a sharp knife, cut fairly deeply along both sides of the bone on the back of the thighs. Season chicken with salt and pepper, and place skin side down on an unheated skillet. Place skillet on stove, and turn heat to medium-high. Cook a few minutes until you see rendered fat emerge from under the meat. Cover and cook until meat is done, 20 to 30 more minutes, depending on the size of the thighs (cut into meat to check; it is done when meat at thickest point is no longer pink). Remove chicken, and keep warm. Pour out fat from skillet. Place skillet back over high heat, and add wine, if using, broth and herbs. With a wooden spoon, stir up all the brown bits on the bottom. Simmer until liquid is reduced by half or more. Remove pan from heat, add butter, and swirl butter around until it is melted and incorporated into sauce. When serving, place chicken on plate and spoon sauce around it, to keep the skin crispy. Per serving: 365 calories; 28 grams fat; 9 grams saturated fat; 155 milligrams cholesterol; 25 grams protein; 1 gram carbohydrate; 1 gram sugar; no fiber; 1,532 milligrams sodium; 15 milligrams calcium. — Crispy-skin method by Jacques Pepin; pan sauce recipe by Daniel Neman Karaage Yield: 4 to 6 servings 
3 tablespoons soy sauce 2 tablespoons sake 1 tablespoon grated fresh ginger 2 garlic cloves, minced 3/4 teaspoon granulated sugar 1/8 teaspoon table salt 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut crosswise into 1- to 1 1/2-inch strips (see notes) 1 1/4 cups cornstarch 1 quart peanut or vegetable oil, for frying Lemon wedges Note: Do not use chicken breasts, which will dry out during the frying. Combine soy sauce, sake, ginger, garlic, sugar and salt in medium bowl. Add chicken, and toss to combine. Let sit at room temperature for 30 minutes. While chicken is marinating, line a rimmed baking sheet with parchment paper. Set wire rack in second rimmed baking sheet, and line rack with triple layer of paper towels. Place cornstarch in wide bowl. Lift chicken from marinade, 1 piece at a time, allowing excess marinade to drip back into bowl but leaving any garlic or ginger bits on chicken. Coat chicken with cornstarch, shake off excess and place on parchment-lined sheet. Reserve marinade. Add oil to large Dutch oven until it measures about 3/4 inch deep, and heat over medium-high heat to 375 degrees. While oil heats, check chicken pieces for white patches of dry cornstarch. Dip back of spoon in reserved marinade, and gently press onto dry spots to lightly moisten. Using tongs, add half of chicken, 1 piece at a time, to oil in single layer. Cook, adjusting burner if necessary, to maintain oil temperature between 300 and 325 degrees, until chicken is golden brown and crispy, 4 to 5 minutes. Using spider skimmer or slotted spoon, transfer chicken to paper-towel-lined rack. Return oil to 325 degrees, and repeat with remaining chicken. Serve with lemon wedges (the lemon adds an important flavor note). For even better results, fry a second time at least 1 or 2 hours, and as long as 24 hours, after frying the first time. Keep refrigerated before frying a second time. Per serving (based on 6): 423 calories; 23 grams fat; 4 grams saturated fat; 107 milligrams cholesterol; 23 grams protein; 27 grams carbohydrate; 1 gram sugar; no fiber; 375 milligrams sodium; 12 milligrams calcium. — Adapted from "The Chicken Bible" by America's Test Chicken Maple-Bourbon Chicken Wings Yield: 4 to 6 servings 
2/3 cup maple syrup 2/3 cup bourbon 1/4 cup dark brown sugar, firmly packed 1/2 teaspoon crushed red pepper or cayenne pepper, or to taste, optional 3 pounds chicken wings Heat oven to 400 degrees. In a small saucepan, mix together maple syrup, bourbon, brown sugar and pepper, if using. Bring to a boil, reduce the heat and simmer until it reaches the thickness of a syrup. You will have about 1 cup of liquid. Allow to cool and thicken. Season wings with salt and pepper. Spread on a baking sheet in a single layer. Roast for 20 minutes. Flip and roast 15 more minutes. Place wings in a bowl, and toss with maple-bourbon mixture. Spread coated wings back on baking sheet, and cook until done (internal temperature of 165 degrees), 10 to 20 minutes, depending on size of wings. If wings start to get too dark, cover with a sheet of aluminum foil. Per serving (based on 6): 415 calories; 8 grams fat; 2 grams saturated fat; 129 milligrams cholesterol; 50 grams protein; 30 grams carbohydrate; 29 grams sugar; no fiber; 188 milligrams sodium; 65 milligrams calcium. — Adapted from "Salt Sugar Smoke" by Diana Henry Roast Chicken With Herbed Butter and Croutons Yield: 4 servings 
4 tablespoons (1/2 stick) butter, slightly softened 1/2 cup chopped fresh herbs, such as flat-leaf parsley, chives, chervil, basil or cilantro 1 teaspoon table salt or fine sea salt 1/2 teaspoon dried garlic flakes 1 whole small chicken, about 3 1/2 pounds 1 2/3 cups cubed day-old bread Note: The chicken can be buttered and stuffed up to a day in advance, wrapped in plastic wrap and refrigerated. Heat oven to 450 degrees. In a medium bowl, mash together the butter, herbs, salt and garlic flakes. Put the chicken breast side up, neck end facing you, on a clean work surface. Slip a clean hand under the skin, starting at the base of the neck, and work your hand further in gently, lifting the skin over each breast and down over each thigh, without tearing. Once the skin is loosened, slip in two-thirds of the herbed butter (reserve the rest for the croutons), pushing it under the skin to coat the breasts and thighs evenly. Add the bread cubes to the remaining herbed butter, and stir to coat. Stuff the buttered cubes inside the cavity, and tie the chicken with kitchen string around the drumstick ends and wings to hold its shape. Put the chicken breast side up in a baking pan, preferably on a rack. Roast for 20 minutes. Loosen the chicken gently from the rack or the bottom of the pan. Flip to expose the back, and baste with the juices. Roast for 20 minutes more. Loosen and flip so the breast faces up again, baste with the juices and roast until the skin is golden brown and crackly, a final 20 minutes (longer if the chicken is more than 3 1/2 pounds). A meat thermometer inserted into the thickest part of the thigh should register 165 degrees. Remove from the oven, cover with foil, and let rest 10 to 15 minutes. Carve the chicken, and serve with the croutons and cooking juices. Per serving: 751 calories; 33 grams fat; 13 grams saturated fat; 293 milligrams cholesterol; 76 grams protein; 33 grams carbohydrate; 3 grams sugar; 2 grams fiber; 1,217 milligrams sodium; 121 milligrams calcium. — Recipe from "Tasting Paris" by Clotilde Dusoulier Rao's Famous Lemon Chicken Yield: 6 to 8 servings 
2 cups fresh lemon juice 1 cup olive oil 1 tablespoon red wine vinegar 1 1/2 teaspoons minced garlic 1/2 teaspoon dried oregano Salt and pepper to taste 2 (3 to 3 1/2 pound) chickens, halved 1/4 cup chopped parsley Heat oven to 425 degrees. Place racks in top and bottom thirds of oven. Whisk together lemon juice, olive oil, vinegar, garlic, oregano, salt and pepper. Cover and refrigerate if not using within several hours. Whisk or shake vigorously before using. Season chicken halves with salt and pepper, place on 2 baking sheets and roast 30 minutes, turning once. Cook longer if using larger chickens. Remove chicken from oven, and preheat broiler. With a very sharp knife, cut each half into 6 pieces (leg, thigh, wing, 3 small breast pieces). Pour sauce over chicken, and toss to coat well. If necessary, divide sauce in half, and do this in 2 batches. Broil 1 pan of chicken for 3 minutes. Turn each piece, and broil for an additional minute. Keep that chicken warm while repeating with the other pan. Place chicken on serving platter or individual plates. Pour sauce into a heavy saucepan. Stir in parsley, and place over high heat for 1 minute. Pour sauce over chicken, and serve with lots of crusty bread to absorb the sauce. Per serving: 410 calories; 23 grams fat; 5 grams saturated fat; 187 milligrams cholesterol; 46 grams protein; 6 grams carbohydrate; 2 grams sugar; no fiber; 234 milligrams sodium; 32 milligrams calcium. — Recipe from "Rao's Cookbook" by Frank Pellegrino  |
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Posted: 18 May 2021 02:46 AM PDT
CLOSE
 What's the saying about teaching a man to fish and he'll never be hungry? The same sentiment might apply when teaching a kid to cook. I'm writing for all you parents or caretakers who've got a kid about to graduate and move on. For the last year, while our niece lived with us during her senior year at the wonderful Saint Francis School, my husband and I have tried to teach her the only real-life skill we probably have: how to cook. I don't mean just the act of preparing a meal, but how to menu plan, budget, grocery shop, use (and modify as needed) recipes, whip things up without a recipe based on what you have, and keep a clean kitchen. If we did nothing else with our year together, I think and hope we succeeded at that. I've been thinking about what to send her off with as she heads back to her home state and sets out on her own path, and I hope these ideas are helpful if you have a grad in your life you'd like to make sure can feed themselves well, wherever they go from here. A couple of great cookbooksYes, our niece mostly looks at Pinterest or TikTok for meal ideas when it's her night to make dinner, but I did get a couple of books on others' recommendations that have proven to be pretty amazing for a novice in the kitchen. "Tasty Every Day: All of the Flavor, None of the Fuss," from BuzzFeed's Tasty website, and "Start Simple: Eleven Everyday Ingredients for Countless Weeknight Meals" by Lukas Volger were winners. Recipes are approachable for a complete novice, but not dumbed down, and most importantly, were delicious without fail. You may like: Is this hard-to-find bourbon the 'next' Pappy? Spirits experts say yes and explain why Solid multi-function cookwareIn my food writing for some national outlets, I'm lucky to score some products to try out for review from time to time. Some are more useful than others. My favorite, especially for someone just starting their own kitchen? An all-in-one pan/wok/stockpot/Dutch oven called the Duo from Proclamation Goods. Now I swear by my French copper, an amazing Butterpat cast iron skillet, and the Le Creuset I'll have forever, but if I could have only one thing in a small apartment, it would be this workhorse kit that comes with a skillet and a "hybrid" pot and lid to fit both. There's literally nothing you can't make with this trio, and although it's spendy at almost $400, they offer a lifetime warranty. I can promise the kitchenware I started out with didn't offer any such thing (and are long gone). A not-so-basic starter kitIt's been fun showing a teen just how much difference using good ingredients, even when it comes to staples like salt and condiments, can make. (A fine French mustard is a revelation if you've only ever had the yellow stuff and it's been so much fun introducing a young person to the world of tastes that await!) We keep sea salt I pick up in Paris, good olive oil, and a pepper grinder by the stove, and I think a basket with those things plus great mustard, my favorite soy sauce and smoked paprika from Bourbon Barrel Foods would make a lovely grad gift. You may like: Seafood or tacos anyone? How these new comfort food restaurants are taking over Louisville One good knifeWe all know how much chefs love their knives. And for good reason. Using a sharp, finely crafted blade is a game-changer when you're prepping dinner. I'd never want to send someone out in the world with a cheap chintzy knife, so a visit to Heimerdinger Cutlery Company, 4207 Shelbyville Road, to pick out a chef's knife that fits their hand best would be pretty sweet (for anyone, not just a kid graduating). A signature dishWe all have the one dish we can count on, no matter what. You know how to make it in your sleep and you could make it for company in a pinch if need be. It's comforting, it's delicious, and you don't have to think about it. Our niece found hers in a southwestern-style salad in one of the cookbooks. Maybe you have a favorite of your own you can pass on the recipe for. Or your kid has made a dish a few times; offer up some genuine praise and encouragement and it can naturally become their dish. You may like: Bottoms up! How to plan the ultimate bar crawl on Kentucky's Bourbon Trail A real-world how-toYes, we've done lots (and lots) of recipes, including some pretty advanced ones. I was so proud the day I came home to find our niece making homemade gnocchi just for fun. But life is full of a lot of random weeknights when you're busy and just need to eat and haven't been to the store and there are all these bits and bobs in the fridge that need to be eaten. Enter: the frittata. Or fried rice. Both are marvels when it comes to reinventing leftovers and making a pretty delicious dinner in one fell swoop. Show the kid in your life how to transform a few eggs or some leftover rice and whatever's in your fridge or pantry into a quick and tasty dinner and you're basically a hero, even if they don't know it yet. Kitchen confidenceThe most important thing I hope we've instilled is confidence in the kitchen. Yes, we love good food, and have pretty, shall we say, discerning palates. But also, food should be fun, and cooking should be as much about time together as the product on the plate. We've tried to show that it's OK to mess up — the first meal we made together was pizza with a new kind of dough we'd never used and we totally botched it. So we laughed and made calzones instead, and it became part of the story of her time with us. You may like: From truffles to 'unicorn' splurges, try these 7+ bourbon-themed gift ideas Most dishes can be rescued and if they can't, there's always breakfast for dinner, or, hey, delivery. We tried to encourage experimentation and learning by doing, and I hope that long after she's graduated and moved on to her own kitchen, those lessons will feed her. Tell Dana! Send your restaurant "Dish" to Dana McMahan at thecjdish@gmail.com. Read or Share this story: https://ift.tt/3bwO5oP  |
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