In my experience, streamlining tools is something cooks rarely do. Bring on the gadgets — zester, lemon squeezer, cheese grater — and I’m in kitchen heaven. But small kitchens need tools that multitask. This article reveals some insights and tips from Celebrity Chefs like Andrew Zimmern, Curtis Stone and Ellie Krieger on how to get the most out of the gadgets you already own.
Read more: 10 outside the drawer uses for ordinary kitchen gadgets
Is there a better smell in a home than roasting chicken? The way the fat melts all over the skin, basting the meat with all its goodness… it permeates a room with tummy-rumbling aromas. Mmmm. It’s taken many years to craft my quintessential roasted chicken recipe — it captures the simplicity of an easy-to-cook pleasure. Make this five-ingredient recipe your own by changing up the herbs as you like them — I like rosemary, parsley and thyme. It features very little hands-on time — weeknight dinner prep time even. Try it with any of these side dish recipes and a bottle of unoaked Chardonnay or subtle Pinot Noir. It’s taken many years to craft my quintessential roasted chicken recipe that captures the simplicity of this pleasure. Make this five-ingredient recipe your own by changing up the herbs as you like them — I like rosemary, parsley and thyme. It features very little hands-on time — weeknight dinner even. Try it with any of these side dish recipes and a bottle of unoaked Chardonnay or subtle Pinot Noir.
Read more: Main course recipe: The perfect herbed roasted chicken
I firmly believe that cauliflower has experienced a renaissance because of the South Beach and Paleo diets. Both of these lifestyles embrace a wide variety of vegetables, and getting creative is crucial to keeping things exciting. In these lifestyles, cauliflower subs for starch in many different ways but especially mashed potatoes and, in this instance, pasta. Nutritionally, however, this white veggie is far from a starch. Loaded with vitamins C and B-12, it’s also high on the fiber list and even sports some protein. This recipe for faux “couscous” could also become a main course if you add some cooked chicken or ham.
Read more: Recipe: Cauliflower couscous with bacon
Like chicken, salmon is thankfully super easy to cook. The only thing you have to be careful of is not to overcook the delicate flesh. I normally pull my salmon off the grill or pan when it’s still a little reddish-pink in the middle… it’s a consistency I enjoy. I’m also an advocate for wild salmon, and most are sourced from the Pacific Ocean. For flavor, texture, nutrients and color, king (or Chinook), sockeye and coho are all superior to any farmed salmon. But if that’s all you can find, don’t hold back
Read more: Recipe: Blackened wild salmon with lemon
Approaching September, tomatoes are coming on strong in the grocery stores and in home gardens across the nation. This crop is the #1 homegrown item since they’re pretty easy to grow and, well, homemade always tastes best. If you’re not a gardener, the rising popularity of farmer’s markets (finally!) also makes it easier to source delicious, vine-ripened tomatoes. Since these are my favorite veg… er.. fruit, I get a little excited about this. To choose the right ones and to keep these savory fruits fresh and scrumptious, here are a few tips plus some recipes to try with tomatoes.
Read more: In Season Now: Tomato recipes, how to choose, store and keep
Acorn squash is often a surprise “volunteer” arrival in my spring compost bin, when the scooped out seeds sprout with the warmth of the season. I’m able to grow a couple squashes before the plant realizes that summer heat is upon it and it goes dormant. Normally, acorn squash grows in winter but it’s available year-round. It’s a transplant from South America, where squash is abundant in the cooking and in the culture. Full of vitamins A, C, and B, they’re also rich with potassium, fiber and magnesium. This recipe takes a few more steps but it is well worth the effort. Eat the skin and all… it turns into a delicious, savory/sweet candy. The tart vinaigrette gives it a brightness that is not to be missed.
Read more: Side Recipe: Baked acorn squash tossed with spicy vinaigrette
This recipe is for those who think they could never, ever actually enjoy a vegetarian “burger”. And, hey, at some point in my life, I would have said the same thing. And so would my meat-loving (obsessed?) husband. But he loves these quick, easy black bean “burgers”. [NB: I use the term burger loosely since these beauties are formed into patties and could be served on buns]. You really don’t miss the meat. At all. I could seriously eat these once per week and not get tired of them, so I share this recipe with full disclosure… addiction could ensue.
Read more: Vegetarian recipe: The best black bean burgers ever (really)
A few years ago, the humble egg went through a public relations nightmare. Blemished with the falsehood of causing high cholesterol, eggs scared many people away. Health seeking consumers eschewed the nutritious yolk, favoring the boring, flavorless white, if they ate eggs at all. A sad sight. Then, along came a Harvard School of Public health study, stating that the dietary cholesterol in eggs did not raise cholesterol levels in the majority of the population and found no association with heart disease. Slowly, like the picked-on kid in elementary school who grows up to be a tech billionaire, eggs became popular. But not without adding more confusion. We’re now faced with a multitude of choices from Cage-Free to Pastured to Omega-3… a morass of labels that can be confusing and many of them mean nothing. But they often capture your heart and money. To clear up the pasture, here’s the skinny on eggs.
Read more: Eating Healthy: Unscrambling the egg myths and truths