If there’s one thing that will help you learn abundant patience, it’s a slow-cooker. You’re forced to wait several hours for the meal, and as you do, your kitchen fills with the opulent aroma of your latest Crock Pot creation. I recently acquired my very own slow-cooker, prompting me to turn out meals of slowly simmered, velvety pulled pork and hearty stews. You’ll soon realize that it’s definitely worth the wait when you use your slow-cooker, whether for the ease of fix-it-and-forget-it mains or just as a way to save some extra space on the stove top.
Here are five worth-the-wait, slow-cooker recipes:
Continue Reading 5 Recipes for Slow-Cooker Satisfaction
Spring: It’s usually a time that reminds us that bathing suit season is just around the corner. Wendy’s is taking a different approach. They recently introduced three new signature sides made with “premium ingredients” that go against the grain: Macaroni & Cheese, Baked Sweet Potatoes and Chili Cheese Fries. We can admit that comfort food is a year-round craving for most people, and to be fair, Wendy’s does offer several side salads, as well as apple slices on their menu.
But it was the calling for an extreme amount of melted cheese and a craving for brown sugar that had us take a field trip to a local Wendy’s to try these new items. Indulging in fast food isn’t something we’d recommend, but if you’re on the road and have to partake in a drive-through outing, we’re going to recommend you order certain items over others. Here’s how everything rated:
Continue Reading Wendy’s New Signature Side Items Reviewed
Fred Armisen and Carrie Brownstein in Portlandia
Ever since the sketch comedy series Portlandia premiered on IFC last year, I can’t help it: you say “Portland,” I hear “Portlandia.”
That being said, I can’t wait to get a closer look at Portland’s incredible foodie scene this Sunday at 10PM on Unique Eats: Portland.
As we know from the myriad of (fictional?) characters that Fred Armisen and Carrie Brownstein play, residents of Portland are passionate about many things, with food high on the list (other interests include Feminist Bookshops, scavenging for dinner in dumpsters (aka recycling), and reading every publication ever.)
Continue Reading Unique Eats: Portland or Portlandia?
Chef Michael Symon returns to Cooking Channel for his new show Symon’s Suppers, sharing his secrets for serving great food at home. Tune in Thursday’s at 9:30 pm ET as he demonstrates his best recipes for steak night, bar snacks, Southern favorites and more.
On tonight: Comforting Classics. Symon visits his friend and roasted chicken savant Jonathan Waxman, chef at Barbuto in NYC, to get the secrets behind Chef Waxman’s legendary chicken dish.
Continue Reading Symon’s Suppers
This was my favorite soup growing up. It was very brothy and meaty, despite the fact that it was often made with vegetable stock. Porcini mushrooms, prized in Russian cooking for their immense flavor, take center stage here.
I’ve taken my family recipe and swapped out some onions for shallots’ more mellow taste. I added some thyme to highlight the mushroom flavor even further and, finally, to give this already complex-tasting soup even more depth, I cooked some sherry into the mushrooms, letting the alcohol evaporate before adding other soup ingredients. It was my best version yet, one that I will share with my family and friends and be making for years to come. After some tweaks, my favorite soup is even better than before.
Continue Reading Porcini Barley Soup With Sherry
Braising is such a warm and comforting cooking method that it’s perfect for fall and winter. Few cuts of meats braise better than pork belly.
A long, low-heat braise yields an amazingly soft pork belly, the kind of pork belly that gives way under a mere gentle press of the fork. As it braises, the layers of fat slowly melt over the slabs of meat, leaving them tender and juicy.
After braising, give the pork belly another element of texture by quickly crisping up the outer layer on a hot pan. When taking a bite, that thin, crisp outer surface contrasted against the meltingly soft center is pure delight to the senses. This also will reheat the pork belly, enabling it to be braised long before serving time, and then quickly heated and crisped up when ready to serve.
The braised pork belly leaves behind such an amazing broth, it’s a shame to waste it. Take advantage of the incredible winter squash available and use the remaining braising liquid to cook up a hearty squash to serve with the pork belly.
Continue Reading Low and Slow: Braised Pork Belly with Kabocha Squash