It’s damn near impossible to find a great egg cream in New York these days, but that wasn’t always the case. Where did this weird fountain drink come from, and where can you get a good one today? Read on to find out.
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Why is it that nearly all recipes for stir-fried beef call for flank steak? I’ve been following the advice for years, but have never been truly satisfied with the end results. Sure, flank steak is pretty meaty, absorbs marinades well, and can come out tender. But may I propose an alternative?

Skip the flank and go for the skirt.
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Hey Chef, What Can I Do With Honey?

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July 23, 2014 // Uncategorized



Honey isn’t just for stirring into tea. Six chefs from around the country teach us how to use honey to round out a sauce, make a honey brittle, and add some crunch to a yogurt parfait.
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Quite often, the best recipes are ones that can be made on the fly, allowing for changes and adaptations. The skillet corn cake from Sweet and Vicious: Baking With Attitude is one such beast; author Libbie Summers sticks to the same cake base, but provides five fruit options, each yielding a distinctly different flavor.
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Barbecued brisket is not only a beautiful and ridiculously delicious thing to have, but the leftovers are amazing. Here are seven ideas from the CHOW Home Cooking discussion board on what to do with leftover smoked brisket. (more…)

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Velveting meat is a common practice in Chinese stir-fries: By marinating strips of meat with egg white and cornstarch, then dipping then in a hot oil bath before finally stir-frying them, the meat develops a texture that is tender, silky, and smooth. But the hot oil bath is cumbersome for home cooks. Here’s how to do it with water instead at home, with just-as-good results.
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This pasta recipe from Extra Virgin: Recipes and Love From Our Tuscan Kitchen, the new cookbook by Debi Mazar and Gabriele Corcos, is a great example of the kind of food they promote: rustic, accessible, affordable, and delicious.
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Are ice balls better in cocktails than standard kitchen cubes? Does clear ice melt slower than cloudy ice? In order test out the fancy new Wintersmiths iceballer, I looked further into all of these questions.
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The reliable combo of mint and lamb joins forces in these juicy kebabs with red onion, zucchini, and a rich yogurt marinade.
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What’s the Best Way to Store Tomatoes?

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July 22, 2014 // Uncategorized



The going wisdom is that tomatoes don’t belong in the fridge. Our tests show that it may be a lot more complicated than that.
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