Oven cooking chicken is one of the simplest and most effective ways to get juicy and tender meat. But, it has to be done correctly. Chicken can handle a certain amount of slow-baking, but it is generally wise to add liquid or coat the chicken to trap the moisture using that method.
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Olive oil is known for being full of heart-healthy omega-3 fatty acids as well as adding flavor. What is lesser known is that olive oil can be used to deep fry. Contrary to conventional wisdom, the smoke point of olive oil is not appreciably lower than that of canola oil.
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Much like American chili, Bolognese sauce has as many variations as there are cooks preparing their own personal version. To protect the integrity of the dish, the city of Bologna adopted an official recipe in 1982.
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Red emperor fish have a distinctive, deep red color, firm white flesh and sweet mild flavor. Native to Western Australia, red emperor is a versatile and inexpensive fish that lends itself to a wide variety of recipes.
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Freshwater bass, also known as largemouth bass, is a favorite among fisherman. Cooking largemouth bass is absolutely no different from cooking any other type of fish. Grilling, baking, broiling or pan-frying it gives you a delicately crisp outside and tender, flaky inside.
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Fresh crab is a delicacy that is widely available in supermarkets already cooked. Reheating cooked crab can be tricky because, while it needs to come to a safe internal temperature of 165 degrees Fahrenheit, you don’t want to dry it out.
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Arancini, or fried rice balls, are small, round balls of cheese coated with cooked rice and then deep-fried. Ricotta cheese is sometimes used for the filling, as are parmesan and reggiano. One form of arancini places meat in the center of the cheese filling.
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Fresh venison sausage is much dryer than pork or turkey sausage, so cooking it takes a little extra care. Frying venison sausage so that it does not dry out requires a fat or a liquid. Olive oil adds heart-healthy omega-3 fatty acids and also complements the flavors of the venison and the onions.
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