Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
Roasting a whole chicken is an economical and simple way to prepare this classic Sunday-supper treat. Pan-roasting any meat usually results in a greasy pan with caked-on food that needs copious amounts of scrubbing.
Read more →
For busy cooks who want to put healthful meals on the table in a hurry, a freezer filled with salmon portions can be a great comfort. Its mild but rich flavor makes it a versatile ingredient. Its high levels of heart-healthy omega-3 fatty acids make it a virtuous option.
Read more →
A single prime-rib steak – or rib steak -- is a bone-in cut from a standing prime-rib roast. Remove the bone and you’ll have a rib-eye steak. Rib steaks are tender cuts of beef, full of fat and flavor, low in connective tissue, which makes lesser cuts of beef tough.
Read more →
Brisket -- a cut of beef that comes from the lower chest or breast of a cow -- is a tough cut of meat because of the high number of connective tissues in this part of the animal. Cooking brisket for an extended period of time loosens these tissues, creating a tender dish. But that's only half the story.
Read more →
Sardines and anchovies are both small fish species, most often sold oil-packed in tins. They add protein, healthy fats and other nutrients to pizzas, shish kebabs, cold salads or snack trays. Both fish types are low in mercury and high in omega-3 fatty acids.
Read more →
There are several different breeds of ducks that are cooked and served in the United States: the white Peking, the moulard, the Muscovy and the mallard. Ducks yield white meats and are classified under poultry. Since they are harder to raise, duck meat is not as popular as chicken, geese and turkey. According to U.S.
Read more →
Crawfish are freshwater crustaceans that are related to and resemble lobsters, only smaller. They are found in running streams and brooks where water is constantly moving, feeding on smaller animals and plants. They are used as bait to catch other fish by humans and also eaten all over the world.
Read more →
Steak is most often cooked on a grill, but if you do not have access to a grill or the weather does not want to cooperate for outdoor cooking, the Cuisinart Griddler is a good substitute. It sits on your counter, offering a grill top, contact grill, sandwich press and griddle setting.
Read more →
Turkey burgers are an alternative to burgers made with beef. They are healthier due to turkey meat's lower fat content and provide a different taste to a burger sandwich. Forming and cooking turkey burgers is done much the same way as with their beef counterparts with one exception, which is temperature.
Read more →
When a recipe calls for ground beef, it usually requires that you brown the meat on the stove top until it takes on a crumbly texture. Sauces, casseroles, chili, tacos -- you name it -- ground beef makes the meal.
Read more →
Bison or buffalo meat may not be your typical choice for a dinner roast, but this lean red meat is praised by both nutritionists and chefs. Bison meat contains less fat per ounce than beef, and it can be prepared as braised roasts or used in stews.
Read more →
Crock-Pots have the reputation of being the cooking vessel that you can leave and forget. When you come back, the meat should be cooked and tender. But even Crock-Pots can turn a piece of meat into a dry, tough, unappetizing meal.
Read more →
Consumers should eat at least two servings of seafood every week in order to decrease their risk of heart attack and obesity, according to the National Oceanic and Atmospheric Administration. Many home chefs are dissuaded from cooking fish because of the oily, briny smell that fills their kitchens afterward.
Read more →
A slow cooker is a great way to cook meat at a low temperature in order to produce a tender piece of meat. It also allows you to add other flavors that will work their way into the roast as it cooks.
Read more →
Although refrigerators and freezers make it convenient to purchase fresh meat such as a steak and then store it for a period of time before consuming it, the longer your meat is stored the higher the chances are of it spoiling. Common causes of meat spoilage are mold, bacteria and exposure to air.
Read more →
Glass pans are easy to use and look attractive on your dining table. They are also safe when users take the appropriate precautions. Oven-safe glass pans have been in regular use since they were introduced in 1915, but "Consumer Reports"
Read more →
Some of the more inexpensive cuts of beef, such as the chuck or rump, can produce tasty and tender roasts if cooked properly.
Read more →
A butterflied turkey is flattened and stretched out in a meaty butterfly shape. The entire backbone is removed, making it easier to spread, cook and carve than whole turkeys. The simplest way to cook a butterflied turkey is to roast it in an oven.
Read more →
Pasta serves as the basis for several hearty, economical meals suitable for feeding a crowd. Estimate needing 1 pound of pasta for every four to six guests. Match the pasta shape with the sauce you intend to serve over it.
Read more →
The secret to delicate-tasting lamb lies in the cooking time, temperature and marinade. Cooking in an oven-roasting bag helps ensure moistness and enhances your lamb roast's full favor. This self-basting process eliminates the need for additional fat or oil, resulting in healthier cooking.
Read more →