TIP OF THE DAY: How To Cook Steak On The Stove Top…& Why Meat Needs To Rest

Three years ago, GQ magazine sent us an article by Lang Whitaker, on how to cook a steak on the stove top. In the winter, those who grill outside may not be motivated to do so. Households without grills need an inside option. Apartment dwellers may lack ventilation, and set off the smoke alarm trying…
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TIP OF THE DAY: Country-Style Ribs

The first ribs we remember were spare ribs, a childhood favorite at Chinese restaurants. Then, came barbecue joints and baby back ribs. More recently, country-style ribs have become the “it” rib; and they’re not even ribs. They’re cut into rib-like shape from a pork chop An article in The New York Times praises this inexpensive…
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TIP OF THE DAY: Cassoulet & Cannellini Beans

[1] A hearty dish of cassoulet. Here’s the recipe from The New York Times. [2] This “pared down” cassoulet takes just one hour! Here’s the recipe from The View From Great Island. [3] The original cassoulet pot shape, with slanted sides. It is the source of the word “casserole.” Here’s the detailed history of cassoulet.…
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TIP OF THE DAY: Yes, It Is Safe To Refreeze Thawed Foods (Mythbuster)

[1] Frozen steak (photo courtesy Mart2Go.com). Frozen chicken breasts (photo courtesy The Spruce). [3] Frozen salmon (photo courtesy Frozen Tuna Fish). Frozen shrimp (photo courtesy Chef Julie Yoon).   Going through a pile of articles we tore out to read “later,” we found one that was well worth sharing. It’s about refreezing thawed foods. What…
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TIP OF THE DAY: Top 10 Turkey Cooking Tips

Have you been blasted with turkey tips this season? If not, these tips, adapted from Whole Foods Market, will help you out: 1. PLAN FOR THAWING If you purchase a frozen bird, plan ahead! Depending on its size, the turkey could take half a day to defrost for small for small birds, or multiple days…
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