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Search results for "in our kitchen ileana morales"

  1. Make room for lamb, different types of pork at the Easter table

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    What says Christmas dinner more than a big hunk of ham on the dinner table, spiraled and glistening with a sweet glaze? And Thanksgiving? Turkey is, of c ourse, the star of the show, but I don't recall a T-Day dinner without ham on the table as well. On Easter Sunday, ham is once again a fixture. • But as the weather softens in the spring and we look to celebrate around the table, some of you might crave something new. You might be feeling, well, antiham. After all, there are other cuts of meat we can serve as the main attraction. And they can be much more affordable while still feeding a crowd. I'm suggesting different types of pork that allow you to get creative along with a lamb shoulder, also so flavorful. • I bet you won't miss the ham! …

    Pork Shoulder Pot Roast Stuffed with Garlic, Greens and Walnuts lends itself to braising. Amother plus: It’s reasonably priced.
  2. Which apple should you use when baking? It depends on the recipe

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    Pink Lady. McIntosh. Sweetango. Ambrosia. Honeycrisp. …

    Caramel and apples go hand in hand. (Behold this Salted Caramel Apple Pie.) Firm tart and firm sweet apples work well in pies. This recipe calls for five large apples.
  3. Make-ahead Easter brunch of creme brulee casserole, sliders, quiche

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    Brunch is my favorite meal these days, and I know I'm not alone. …

    A make-ahead quiche will impress guests and keep you out of the kitchen. This one has leeks and Gruyere cheese, but ingredients are only as limited as your imagination.
  4. Versatile cruciferous cauliflower trending, popular in restaurants

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    The family of cruciferous vegetables seems to be taking turns with its members, thrusting one or two into the spotlight at a time for its 15 minutes of fame. We've had Brussels sprouts every which way and kale found its way onto all our plates. • Now, cauliflower takes the stage. • Yes, I'm talking about the paler, less popular — though that's less true lately — cousin of broccoli. The variety most commonly found is a creamy white color, but more and more you'll find it in shades of purple, orange and bright green. Romanesco, a hybrid of broccoli and cauliflower, is especially striking with its fractal-like clusters and lime green color.  …

    For Roasted Cauliflower With Brown Butter Bread Crumbs and Pecans, the roasting coaxes out the nuttiness of the vegetable. For variations, different herbs and spices can be used to refine the flavor to your taste.
  5. Start soaking chickpeas: Garbanzos aren't just for hummus anymore

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    Not everyone flips out over black beans. Pinto beans don't typically ignite passions. Lima beans don't get much love. But chickpeas are a different story.  …

    Making your own hummus is a revelation. It tastes fresh and bold. If you started with dried beans, you can use some of the broth to turn your hummus into something that you just can’t get from the grocery store.
  6. Dad and daughter cook up scientific delights in kitchen lab

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    TAMPA Reagan calls dibs on adding the sugar. Barely taller than the blender resting on the counter, she carefully p ours a tablespoon of the white granules in with the raspberries and calcium lactate. …

    A sign leads the way to the Finches’ food lab in their guesthouse. The short ribs in the photo at right were made using the sous-vide method in which food is sealed in airtight plastic bags and cooked in a water bath for long periods — 72 hours in this case.