12 Ham and Lamb Recipes for Your Best Easter Dinner Yet

March 23, 2016 | Seafood Recipes
For two types of meat that aren't terribly common on American tables during the rest of the year, roast ham and lamb are bound to get a lot of play on Easter Sunday. If you're still a bit shy around either one of them—and you've got plenty of company if you are—these 12 recipes will introduce you to some of our most useful (and delicious) methods for preparing them in their most common forms. Read More ...re
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42 Recipes That Are a Zillion Times Better Because of Fish Sauce

March 22, 2016 | Seafood Recipes
If you look up umami in the dictionary, we bet you'll find a big ol' bottle of fish sauce (usually made from anchovies, salt, and water) as the entry. A staple in Southeast Asian cooking, fish sauce adds a hit of funk, flavor, and depth to anything it touches. Don't be deterred by the pungent aroma; just a dash rounds out a dish in seconds. It's an easy way to convince your friends you cooked for 20 straight hours instead of 20 minutes. The surpr
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Learn the Rules of Homemade Jam, Never Suffer Through Dry Toast Again

March 22, 2016 | Seafood Recipes
What stops you from making homemade jam on the reg? If you said, “I don't own a canner/I've never canned food before/I don't want to infect my family with botulism!” you're not alone. Friends, we are here for you and your dry toast with some great news: You don't have to can your jam. Stored in an airtight container in the fridge, it will keep for a few weeks and up to a month. Bonus time: Jam and preserves are so easy to make, you don't even
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The Next Beer Thing: Chile Stouts

March 22, 2016 | Seafood Recipes
Tacos, fish kebabs, ramen, salsa, crappy General Tso's chicken, and that one pizza from Roberta's that isn't always on the menu but has some hot peppers on it. These are a few of my favorite things that involve chile peppers. Oh yeah, and stouts. Yes, the bold, roasty, creamy, beer kind of stouts. Why stouts? Well, the two were kind of made for each other. Think about drinking a Miller Light that was brewed with Habaneros and Ancho chiles. You'd
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Fried Calamari Dreams Are Made of These

March 22, 2016 | Seafood Recipes
Welcome to Cook Like a Pro, in which we ask some of our favorite chefs for their essential techniques, along with advice on fearlessly frying, flipping, seasoning, and more. There's nothing more restaurant-y than deep-frying: webbed-metal baskets hoisted into bubbling vats of oil, the threat of third-degree burns at the slightest spattery misstep. Yet there are few places doing it with the precision of Wildair. At this ambitious Lower East Side w
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Got a Spoon? You Can Make a Fancy Restaurant Dessert

March 22, 2016 | Seafood Recipes
Welcome to Cook Like a Pro, in which we ask some of our favorite chefs for their essential techniques, along with advice on fearlessly frying, flipping, seasoning, and more. A sliver of cake, a swoosh of sauce, a quenelle of whipped cream…sometimes a dessert looks more like a work of art. But wait—what is a quenelle? It's that football-shaped scoop of practically anything creamy and spreadable (ice cream, mousse, you name it) that makes resta
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Spring Feast: How to Make Tender Braised Lamb Shanks

March 22, 2016 | Seafood Recipes
Like winter into spring, lamb shanks are a cut that undergoes a transformation, from tough to meltingly tender. The secret is a long, slow braise. These are rubbed with a fragrant spice mixture, then braised with vegetables, white wine, and chicken stock and served with a bright spring salad. Read More ...read more
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Montreal’s Burger Royal Takes On an American Classic—With a Sustainable Twist

March 22, 2016 | Seafood Recipes
Welcome to Out of the Kitchen, our ongoing exploration of the relationships that build and sustain the food industry. This year, we're traveling the country to look at how sustainability has become a rapidly growing movement within the food world. Chefs at the forefront of this trend are introducing their patrons to local farms, fresh ingredients, and innovative dishes while farmers are educating chefs and consumers about where their food comes f
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Everyday Sacred: A Personal Path to Gumbo

March 22, 2016 | Seafood Recipes
In south Louisiana, gumbo holds a place of honor. In many New Orleans homes, making it is part of a tradition that represents culinary bounty, prosperity, and the joy of homecoming. But in the smaller towns along Interstate 10, gumbos are also a way of marking the seasons: Cooks in Cajun country shift into serious gumbo mode when the "wet cold" arrives and cravings for warmth kick in. Read More ...read more
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What's Different About Organic Powdered Sugar, and Why It Matters

March 22, 2016 | Seafood Recipes
With the push toward natural and organic, scientists have developed a new sort of powdered sugar, one made from raw cane sugar and organic tapioca. But is it worth the price? Find out on the next thrilling episode of Starch Trek: The Next Granulation. Read More ...read more
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