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  • in Recipes

    Irish Cheddar White Soda Bread

    The grand symbol of Ireland’s baking, Irish soda bread is defined not by the baking soda but by the soft white wheat that grows in Ireland. Low in gluten and protein, the soft Irish wheat receives a boost from baking soda, invented in the 1800s and an immediate game changer for Irish baking. Slashed with a cross and pricked to release heat—or fairies?—our traditional soda bread is enhanced with strong Irish Cheddar, fresh dill, and ground black pepper.

    Irish Cheddar White Soda Bread

    3⅔ cups (458 grams) all-purpose flour
    1½ teaspoons (4.5 grams) kosher salt
    ½ teaspoon (2.5 grams) baking soda
    1 cup (113 grams) course grated Irish aged white Cheddar cheese, divided
    1 tablespoon (2 grams) chopped fresh dill
    ½ teaspoon (1 gram) ground black pepper
    2 cups (480 grams) whole buttermilk

    Preheat oven to 450°F (230°C).
    In a large bowl, whisk together flour, salt, and baking soda until well combined. Stir in ⅔ cup (75 grams) cheese, dill, and pepper. Make a well in center, and add buttermilk. Using your hand like a claw, mix buttermilk into dry ingredients, working from center to outside of bowl, just until combined and a ball of dough forms. (Dough should be sticky and slightly clumpy.)
    Turn out dough onto a lightly floured surface. Using floured hands, gently shape into a round. Turn dough over, and tuck and rotate dough until edges are rounded and even. Transfer to a sheet of parchment paper, and pat into a 1½-inch-thick disk. Using a knife dipped in flour, cut a 1-inch-deep “X” across top of dough. Using tip of knife, prick a hole into each of the four sections of dough. Sprinkle remaining ⅓ cup (38 grams) cheese on top. Transfer on parchment paper to a baking sheet.
    Bake for 15 minutes. Reduce oven temperature to 400°F (200°C), and bake until golden brown and an instant-read thermometer inserted in a section of bread registers 200°F (93°C), 15 to 20 minutes more. (If you tap bottom of loaf, it should sound hollow.) Remove from pan, and place on a wire rack. Let cool enough to handle, about 30 minutes. Best served warm.

    Hollow Note: Perfectly baked soda bread doesn’t just have a golden look and tender texture—it makes a lovely hollow sound when knocked with a knuckle. Give the bottom a tap to hear the echo of a well-baked loaf.Our soda bread dough can be a little sticky to work with, so we used floured hands to help shape it. As you tuck and rotate the dough, keep in mind that it should be a rustic round—not perfect. If you try to make it pristine, you risk overhandling the dough, making it tough.Use a floured knife to keep the sticky dough from tearing while you make your incision. Though you may think of it as mere decoration, make sure your cross is 1 inch deep, as this deep scoring allows the hot steam to be released from the bread while baking.As an added bonus to the good luck from the cross-scoring on top, this pricking in the four corners of the dough allows both fairies and heat to escape from the bread. This helps the bread rise and cook evenly. LEGGI TUTTO

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    Beer Can Chicken

    1 Prepare your grill for indirect heat: If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.
    2 Season the chicken, rub with oil: Remove neck and giblets from cavity of chicken, if the chicken came with them. Mix the salt, pepper, and thyme in a little bowl, and rub it all over the chicken. Rub the chicken all over with olive oil.
    3 Lower chicken onto half-filled beer can: Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can.
    Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity.
    4 Grill on indirect heat: Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.
    Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill).
    Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F – 165°F.
    The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours.
    If you don’t have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

    5 Carefully transfer the chicken to a tray or pan: I say “carefully” because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken.
    Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs. LEGGI TUTTO

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    Pickle Slaw

    The Best Cabbage for Slaw
    For this recipe, we use green cabbage. You’ll need about half of a medium head. (Use the rest of it to make any of these recipes!)
    Double the Pickle, Double the Fun!
    In addition to using pickle juice in place of the traditional vinegar for this slaw, we also add about a half-cup of chopped pickles. It’s like a coleslaw and a pickle relish all in one!
    Ways to Use this Slaw
    Besides the aforementioned BBQ Chicken Sandwiches, serve this slaw on top of fish tacos or hot dogs, or alongside burgers, grilled steak, or grilled fish.
    Make-Ahead Instructions
    This slaw can be made up to 2 days in advance. It will also keep for up to 5 days, but the texture diminishes over time.
    Love Coleslaw? Try These Recipes! LEGGI TUTTO

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    Greek Pasta Salad

    All the flavors of classic Greek salad in a picnic-ready pasta salad! We’ve got kalamata olives, tomatoes, cucumber, and feta cheese, all tossed with pasta and a lemony dressing. This salad is easy to make ahead and pack up for your next backyard party. Continue reading “Greek Pasta Salad” » LEGGI TUTTO

  • in Recipes

    Make the Most of Summer with these 14 Main Meal Salads

    Turn summer’s bounty of fresh vegetables and herbs into hearty weeknight dinner salads. From classics like Cobb Salad to new favorites like Fish Taco Salad Bowls, we’ve got ideas that whole family will love! Continue reading “Make the Most of Summer with these 14 Main Meal Salads” » LEGGI TUTTO

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    5 Recipes for a Virtual American Road Trip

    Craving a vacation? Travel through food with this weekly meal plan, featuring awesome regional specialties like crab cakes, South Carolina BBQ and Cincinnati Chili for a road trip adventure without leaving your hometown. No reservations needed! Continue reading “5 Recipes for a Virtual American Road Trip” » LEGGI TUTTO

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    Editors’ Picks: Mixing Bowls

    So, you want to buy a mixing bowl.
    Should you get stainless steel, glass, ceramic, or plastic? Would you like a bowl with high sides or a bowl that’s wide and shallow? A nesting set sounds great, but then open stock gives you lots of options. Would you like a bowl with a lid? A bowl with a non-skid bottom? A bowl with a pour spout? And have I now asked you too many questions and you don’t want to buy a mixing bowl after all?!
    Fear not, dear reader. It’s really not as complicated as I’m making it out to be. When it comes to mixing bowls, our recommendations are pretty straightforward.

    The Two Types of Mixing Bowls You Should Have
    For home cooks we recommend having both stainless steel and glass mixing bowls, in a variety of sizes:
    Small: 1 – 1 1/2 quart
    Medium: 2 1/2 – 3 quart
    Large: 4 – 6 quart
    Extra large: 8 quart
    Stainless steel mixing bowls are light, unbreakable, and easy to move around. Wide, shallow stainless steel bowls are great for cooking tasks like whisking or tossing, where you don’t want to deal with a heavy bowl that’s hard to lift. Stainless steel bowls can also be safely used in a double-boiler setup.
    Glass mixing bowls are heavier and sturdier. Glass bowls are well-suited for tasks like stirring or mixing muffin or cake batter. Glass can also go in the microwave. It’s also nice to have a glass bowl for making bread, so you can see the dough rise through the glass. Glass bowls also double as serving bowls.

    What About Plastic and Ceramic Mixing Bowls? 
    While they’re lovely, we don’t recommend buying a ceramic mixing bowl set for the purposes of regular home cooking. Ceramic bowls are heavy and hard to maneuver, and they’re just not practical for everyday cooking. If you have a set, save it for serving!
    We don’t recommend plastic mixing bowls because plastic is porous and retains stains and smells. You also can’t put it in the microwave or use it in a double boiler.

    A Note About Mixing Bowl Sizes
    Most mixing bowl sets come in size ranges of 1 1/2 quarts to 5 – 6 quarts. That’s enough to cover almost every cooking need you’d have.
    We also recommend picking up a larger 8-quart mixing bowl, separately if need be. An extra large mixing bowl is great to have on hand when you’re making a big batch of something. Plus, you can turn it upside down and use it to cover cakes and pies on the countertop!
    Other Mixing Bowl Features to Consider
    Rims: We like a little rim on our mixing bowls because it gives us something to grip when we’re holding the bowl, particularly when lifting.
    Lids: Bowls that come with lids are great … sometimes. Depending on your storage space, it may not be worth it. I’ve found it cumbersome to store plastic lids I only occasionally use. In that case, a more flexible reusable lid like these silicone stretch lids are a good alternative.
    Depth: Deep bowls are great… sometimes. A bowl with high sides is very helpful when you’re using an electric hand mixer, since it keeps splatters to a minimum. But they’re not ideally suited for tasks that require more range of motion, like folding an airy batter. Shorter cooks may also find it more cumbersome to work with a deep, narrow bowl.
    Non-skid bottoms: Non-skid bottoms are great … sometimes. (Do you see a theme here?) Yes, in theory they’re made to stabilize your bowl when vigorously whisking or mixing, but you’re often paying a premium for a feature that doesn’t always work as intended. Plus, that rubber bottom means you can’t use the bowl in a double boiler setup.
    Pour spout: This is really a personal preference. I don’t find them a make-or-break feature for me, but you may differ on that! LEGGI TUTTO

  • in Recipes

    Corn Chowder

    What’s the Best Corn for Corn Chowder?
    Fresh sweet corn on the cob is the ideal corn to use here. It’s best if it’s in season, but you can use off-season corn from the grocery store and get good results.
    Can You Make Corn Chowder with Frozen Corn?
    Yes, you can use frozen corn, but you won’t have the same intensity of corn flavor because you won’t simmering the stripped cobs in the milk. To compensate, you could add about a cup of extra frozen corn, first whizzing it in a food processor.
    For Great Corn Chowder, Cook the Corn Cobs
    The step of simmering the corn cobs in the milk may seem surprising, but it adds a ton of flavor. You’re essentially making a corn broth. After cutting the kernels off the cobs, you can extract more corn essence by “milking” the cobs: run the back side of your knife down the cob to extract the remaining sweet, milky liquid and add this to the chowder along with the cobs in Step 3.
    Ways to Adapt Corn Chowder
    To make it vegetarian, omit the bacon and use 2 tablespoons of butter.
    To make it vegan, omit the bacon. Use 2 tablespoons of extra-virgin olive oil, and replace the milk with the plain, unsweetened non-dairy milk of your choice. For a richer soup, use canned coconut milk for part of the non-dairy milk.
    To vary the flavors:
    Add a minced jalapeno to make it spicy.
    Use more bacon, and instead of simmering the rendered bacon in the chowder, reserve it and add the crumbles just before serving.
    Add a teaspoon or two of smoked paprika.
    Use 1/2 teaspoon dried thyme instead of the fresh thyme.
    Add peeled shrimp during the last few minutes of cooking; simmer until firm and pink.
    Replace some of the milk with half and half or heavy cream to make a richer chowder.
    Swap the potatoes for sweet potatoes, omit the thyme, add a minced canned chipotle pepper, and garnish with chopped fresh cilantro.
    How to Make a Thicker Corn Chowder
    For a heartier soup, add an extra potato.
    Or, before serving the chowder, mash it with a potato masher to give it a thick-but-chunky texture. You could also pulse it with an immersion blender.
    For a smoother texture, puree about a third of the chowder in a bender or food processor.
    What to Serve with Corn Chowder
    You can’t go wrong with crusty bread and a simple green salad. For something more substantial, grill a few chicken breasts, or try our Bay Shrimp and Avocado Salad.
    How to Store and Freeze Corn Chowder
    Leftover chowder will keep in the refrigerator for up to 5 days.
    You may freeze the chowder for up to 6 months, but it will change the texture and not be quite as creamy. To remedy that, consider pureeing the thawed soup.
    Have Loads of Summer Corn? Make These Recipes! LEGGI TUTTO