June 30th, 2014
01:00 PM ET
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Fasting is a requirement during the Muslim month of Ramadan. CNN's Leone Lakhani reports on the risks and benefits.
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Filed under: Ramadan • Ramadan • Religion • Rituals


April 18th, 2014
02:00 PM ET
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America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full­time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most­ foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated magazine, and on our two public television cooking shows.

Easter wouldn’t be Easter without a glorious ham centerpiece for your dinner table. That is why we’re presenting you with our delicious, beautiful crumb-coated ham. It doesn’t require much work, packs tons of flavor, boasts tender, juicy meat and looks impressive enough to wow your hungry guests.

When developing the recipe for our Crumb-Coated Baked Ham, we found that getting both crispy crumbs and a moist ham at the same time turned out to be a bit of a challenge. We tackled this problem by starting the ham out in an oven bag. We bake the spiral-cut ham under - not in - the bag so we can easily pull it off and apply the coating once the meat is warmed through. Cooking down the spicy-sweet glaze on the stovetop makes it super-concentrated - all the better to cling to the crumb coating. We found that panko bread crumbs stayed the crunchiest, and we season them simply, with salt, pepper and fresh parsley.
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Filed under: America's Test Kitchen • Content Partner • Easter • Easter • Holiday • Holidays • Make • Recipes


April 11th, 2014
03:00 PM ET
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America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full­time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most­ foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated magazine, and on our two public television cooking shows.

Hear us out: Everyone and their grandmother makes a traditional brisket for the Seder main course, so why not shake things up a bit with our barbecued brisket? The weather is finally warm enough to grill outside without five down parkas (knock on wood), and doing so will free up your oven space for other dishes like roast carrots, salt-roasted potatoes or oven-roasted salmon (if you’re going for a surf-and-turf effect). Whether you’re in Kansas City, Texas or Jerusalem, the key to good barbecued brisket is the right balance of smoke, fat, moisture and tenderness. A low temperature for a long period of time is a given for this tough cut of meat. We’ve developed a few other strategies as well:
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Filed under: America's Test Kitchen • Bite • Content Partner • Holiday • Holidays • Passover • Passover • Recipes


More Passover recipes from around the globe
April 10th, 2014
01:00 AM ET
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Next Monday night, all over the world, people will gather to celebrate Passover - the holiday that commemorates the Jewish people's escape from slavery in Egypt. For seven or eight days (depending on where you live), families and friends come together for festive seder meals packed with ritual foods and a few dietary restrictions (for instance, no leavened grains).

And while many traditions remain the same the world over, favorite regional recipes can bring communities closer together. Here, families from Kyrgyzstan, Uzbekistan and Kazakhstan share a few of their favorites, courtesy of the American Jewish Joint Distribution Committee, to make your celebration a little larger in spirit.

Passover recipes from Israel, Estonia and India
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Filed under: Holiday • Holidays • Make • Passover • Passover • Recipes


Buying bubbles for New Year's Eve
December 27th, 2013
01:30 PM ET
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Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.

Among the great divides in the world - red states vs. blue states, vegetarians vs. carnivores, the Yankees vs., well, pretty much the world - there is also the great split amongst wine with bubbles. Essentially: There is Champagne, and then there is everything else.
 
Champagne is the victim of its own success when it comes to names, much like Xerox or Kleenex. You can say, for instance, “I need to blow my nose, please pass me a Kleenex,” and people will no more bat an eye than if you’d asked for a glass of water. Say, “I need to blow my nose, please pass me a nasal tissue,” and they’ll say something like, “Ew!”
 
Ditto Champagne. Ask for Champagne, and people will happily pass you a glass of whatever kind of wine with bubbles is at hand. Ask for a glass of sparkling wine, and you sound odd. They will say, “Um, perhaps you’d like a nasal tissue to go with that?”
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Filed under: Bubbly • Content Partner • Food and Wine • Holidays • New Year's • Sip • Wine


Christmas food frenzy!
December 25th, 2013
01:00 PM ET
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Just in case you still have eggnog to spike or plums to sugar before the gang arrives, consider us Santa's little helpers.

We're sharing our time-tested Christmas tips and recipes, as well as plenty from chefs, hospitality experts, celebrities, hosts and home cooks we love. Our goal – sending you into Christmas with a jolly smile on your face, and seeing you emerge on December 26 with your sanity intact.

Here are a few helpful holiday posts that may make your holiday bright.
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Filed under: Christmas • Christmas • Holiday • Holidays


Get poppin' this holiday season
December 17th, 2013
04:00 PM ET
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America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook’s Illustrated magazine, and on our two public television cooking shows.

Pop up flavor, not fat, with this resolution-friendly snack. String it on your Christmas tree, Festivus pole or right into your belly.
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December 5th, 2013
01:30 PM ET
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The Feast of Seven Fishes, or the Festa dei Sette Pesci, is the traditional dinner that many southern Italian and Italian-American families will sit down to this Christmas Eve. (It is also one of the few appropriate times to pluralize fish as fishes.)

The significance of the number seven reels in many different theories: Some families say it's for the seven sacraments of the Catholic Church, others say it's for the seven hills of Rome, and still others say it represents the days of creation or stands as a reminder of the seven deadly sins. Other families' traditions even allow for 10 or even 14 different aquatic dishes.

And just as the numeric explanations are allowed loose translations, so are the types of seafood served. The true meaning isn't in the number or kind you choose, but with whom you decide to share your feast.

This Christmas Eve, Alex Guarnaschelli, chef of Butter in New York City and Food Network star, encourages you to serve the humble sardine atop lightly fried cauliflower, an ode to her mother's Sicilian roots.

Fresh sardines - not the pungent, little canned guys - are delicious, inexpensive and sustainable, three wise choices for this holiday season.

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Filed under: Christmas • Christmas • Holiday • Holidays • Italian • Make • Recipes • Step-by-Step


Wines that give back
November 28th, 2013
12:30 PM ET
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Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.

Every year there are endless wine columns about what to pair with a holiday meal. They take three main forms: What to pair with turkey; what to pair with everything else, since turkey has no taste; and “This year, be off-the-wall and try X,” X being anything from Beaujolais to Riesling to Maine blueberry wine.

Enough is enough. This holiday season, here’s an idea. Don’t worry about pairing a specific wine with your meal. Instead, since the holidays are all about giving thanks (at least that’s the idea, right?), why not extend that sentiment a little and pour a wine that’s about giving back?

There are a growing number of charity-friendly wines out there, and here are a few that would be particularly good with a special holiday dinner - or really, with any meal at all.
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Filed under: Christmas • Content Partner • Food and Wine • Holiday • Holidays • Sip • Thanksgiving • Thanksgiving • Wine


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