8 Tips And Tricks For Reheating Leftover Seafood To Perfection
Freshly cooked seafood is a delight, but what can you do with the leftovers? We consulted a pro chef for tips and tricks to utilize when reheating fish dishes.
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The Biggest Mistakes To Avoid With Homemade Ravioli
Even with all of the ready-made options easily available, homemade pasta is definitely worth the effort. Here's how to make sure everything goes well.
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Don't Make This Mistake When Cooking Pork Belly In The Oven
Cooking pork belly in the oven requires a bit of forethought, says our pork expert. Use his tips to ensure the meat doesn't dry out and go leathery in the oven.
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How To Make Fried Rice On A Blackstone Griddle
You can cook all kinds of meals on your Blackstone griddle, from grilled meats to fried rice. Here's how to fry up a homemade batch of rice on your Blackstone.
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For The Best Deviled Eggs, Be Sure To Avoid This Mistake
Deviled eggs are a favorite party appetizer for a reason, but making and peeling the perfect hard boiled egg will be much easier if you avoid this mistake.
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What To Know When Cooking With Maitake Mushrooms
Long treasured for their health-boosting benefits, maitake mushrooms are also delicious and adaptable for many dishes, as explained by a professional chef.
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Why Chocolate Is The Ingredient You Need To Start Adding For Better BBQ Sauce
While you may think that chocolate should always stay firmly in the dessert category, it can also take your condiment to a whole new level.
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Give Potato Salad A Pop Of Color And Kick Of Heat Using These Unique Chiles
Grown in New Mexico's Hatch Valley, the Hatch chile is the perfect addition to anything, including your next burger, quesadilla, sandwich, or potato salad.
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Do You Need To Remove The Germ From Garlic?
We'll explain what part of the garlic clove is called the germ and the arguments for and against removing it before using garlic in your recipe.
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How To Quickly Cook Tuna Steaks With Your Oven Broiler
Tuna steak is usually pan-fried or grilled, but it's actually very easy to cook it in the oven broiler. Let us share some tips and suggest some tasty recipes.
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The Absolute Best Side Dish Pairings For Classic Prime Rib
Any way you slice it, delicious prime rib deserves equally top notch side dishes to complete the meal. Chef Matthew Kreider shares his favorites.
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11 Expert Tips That Make Shredding Meat A Breeze
Looking to shred some meat for that taco or soup recipe you're eager to try? We share the culinary tips you need to know that'll make shredding meat a breeze.
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The Crucial Tip To Consider For Make-Ahead Tuna Casserole
Tuna casseroles are a peak comfort dish - but that comfort can quickly fly out the window shall you fall for this common preparation pitfall.
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The Key To A Perfect Au Poivre Steak Sauce Starts With The Base
The sauce in steak au poivre might seem fancy and out of reach, but if you have the right ingredients for the base, you can pull it off at home.
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For The Most Flavorful Boneless Pork Chops, Start With A Marinade
To make a pork chop dinner, you might use a dry rub or bread them to fry. But just like chicken and steak, there's another technique to flavor the meat.
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Do You Have To Thaw Frozen Lasagna Before Reheating It?
The nights are getting cooler, your weekdays are busy, and it's time to take your lasagna out of the freezer and enjoy it. But what's the best way to do that?
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The Absolute Best Cooking Method For The Juiciest Bone-In Pork Chops
Bone-in pork chops hold tremendous potential but are easy to mess up. An expert recommends cooking them sous vide style to ensure juicy results.
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What Exactly Is Dukkah?
Dukkah is a trendy topping, but what's it made of, and how can you use it to flavor varied foods? We asked a recipe developer with Egyptian heritage to explain.
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This Is The Key To Turning Red Wine Into The Perfect Pan Sauce
Turning red wine into the ideal pan sauce requires a bit of finesse. Matthew Kreider, Executive Chef of Steak 954, tells us all about how to do so.
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Your Air Fryer Is The Secret To The Crispiest Pork Belly Burnt Ends
Juicy, flavorful, and crisp-edged, cubes of pork belly burnt ends are hard to beat for great taste and texture. Our expert says the air fryer can achieve that.
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Put A Savory Spin On Niçoise Salad And Swap Tuna For Canned Sardines
Anchovies are traditional and tuna is a popular (and less polarizing) alternative for Niçoise salad, but we're here to make the argument for sardines.
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How To Prep Eggplant For A Lighter Take On Lasagna
In every bite, you expect layers of noodle sheets and a rich, meaty sauce, but there's an alternative ingredient if you want to serve a lighter dinner.
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The Hot Sauce Ina Garten Swears By In Her Tuna Wasabi Rolls
Ina Garten is a master when it comes to subtleties. With her tuna wasabi rolls, the cook uses this classic hot sauce to round out her tasty dish.
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The Best Way To Cook Pork Skirt Steak - If You Can Find It
Chances are good that you're familiar with beef skirt steak, but did you know there's a similar cut of meat that comes from a pig? Chef Rich Parente explains.
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A Beginner's Guide To Seasoning Lamb
Love lamb but are intimidated by cooking it? We interviewed some chefs to learn all the tips for perfect lamb seasoning every time.
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The One Addition That Turns Carbonara Into A Hearty Breakfast Pasta Dish
If you're a carbonara fan but want to make this dish feel a little more like breakfast, you just need to add one key ingredient.
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How To Spiralize Root Vegetables Into Pasta
Spiralizing vegetables isn't just for zucchini and other softer produce; you can do it with hardy root vegetables such as sweet potatoes, rutabaga, and beets.
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