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category_outlined / 美食 & 美酒
Cook: Real Food Every DayCook: Real Food Every Day

Cook: Real Food Every Day

May/June 2019

Cook Real Food Every Day will inspire home cooks to prepare delicious and wholesome recipes for family and friends with seasonal recipes for weeknight meals and ideas for entertaining. Each issue will feature high-quality photography and recipes that are easy to follow and test-kitchen tested.

國家/地區:
United States
語言:
English
出版商:
Hoffman Media
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本期

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from the editor

AS SPRING GREETS SUMMER, I look forward to getting back into my weekend farmers’ market routine. Saturday mornings start early, coffee in hand, visiting my favorite vendors to see the produce they have piled high. They proudly tell me about the varieties of peas and alliums they’ve harvested, and we always exchange recipe ideas. Back in my kitchen, I remember those conversations as I string sugar snap peas and wash greens; I feel even more connected to the land that surrounds my hometown of Birmingham, Alabama, and the food I’ll serve my family for dinner. The first recipe I’ll be making from this issue with my Saturday market haul is the Sugar Snap Pea Salad with Walnuts, Herbs, and Burrata on page 13. This is the kind of dish I could…

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a day at the market

Kate Wood WHAT ARE YOU MOST EXCITED TO BUY AT THE FARMERS’ MARKET THIS SEASON AND WHY? Every year I look forward to getting my hands on figs. The figs here in the South are incredibly juicy and sweet when they’re plucked at the perfect time. I scrounge up as many as I can and preserve those flavors all year long in homemade jams. WHAT IS YOUR FARMERS’ MARKET SHOPPING STYLE? Although I never go to the grocery store without a list, I usually opt for a more relaxed approach at local markets. I like the challenge of using whatever bounty I find in my basket, and I always look forward to recommendations from the farmers themselves. Kate Wood is the self-taught baker, writer, and photographer behind the Wood and Spoon blog. She is a…

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the magic of cast-iron grill pans

If you want to get the flavor of grilled meats and vegetables without having to fire up the outdoor grill during the week, we suggest finding the perfect grill pan. Whether you prefer an enamel-coated pan, a rectangular two-burner grill pan, or a traditional round, handled grill pan, there are some things you should keep in mind to keep your pan looking (and cooking) its best. • Avoid using high heat. With cast iron, medium heat is enough to cook meat and vegetables without completely torching the spots that touch the grill directly. • Always preheat your grill pan for more even cooking. Heavier grill pans tend to retain heat better, but they need a little time to build up to the right temperature. • To clean your cast-iron grill pan, don’t use…

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pantry-worthy products

SAFFRON Dubbed the world’s most expensive spice due to its arduous harvesting process and modest yield, a little pinch of saffron goes a long way. Used most commonly in rice dishes such as paellas (page 80), risottos, and pilafs, it can also add unmatched aroma, flavor, and color to many other dishes. We prefer Zafferania Spanish saffron, available at Williams Sonoma. williamssonoma.com HERBES DE PROVENCE This magical spice blend definitely deserves a coveted spot in your pantry. It’s an aromatic mixture of dried herbs that grow in southern France. This versatile blend makes for a good addition to a multitude of dishes, including our Herbes de Provence Marinated Chicken and Haricots Verts (page 89). Find this one, which comes with a wooden spoon as a bonus, at Trader Joe’s. traderjoes.com KIMCHI A staple in Korean cuisine, kimchi…

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sugar snap peas

Sugar Snap Pea Salad with Walnuts, Herbs, and Burrata Makes 4 to 6 servings Bursting with the fresh flavor of mint and basil, this summer salad is perfect for welcoming the season. ½ pound fresh sugar snap peas4 cups fresh baby kale salad mix*1 cup chopped toasted walnut¼ cup torn fresh basil leaves¼ cup torn fresh mint leaves¼ cup extra-virgin olive oil2 tablespoons white wine vinegar8 ounces Burrata cheeseTorn fresh basil and mint leaves, to serveGarnish: flaked sea salt, ground black pepper 1. Remove strings from pea pods (see Pro Tip). Cut pea pods in half lengthwise, leaving some peas on each side of pod. In a large bowl, combine peas, kale, walnuts, basil, and mint. Add oil and vinegar, tossing to coat. 2. Divide Burrata into pieces and place around edges of a serving…

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sheet pan suppers

Pork Satay with Roasted Cucumbers and Onion Makes 4 servings A quick peanut sauce gives this pork satay a creamy punch of irresistible flavor, while the roasted cucumbers and onion is a fun twist on a cucumber salad. Serve this dish warm and chill the leftovers for a light lunch. 1 (1-pound) pork tenderloin, trimmed¼ cup soy sauce1 tablespoon creamy peanut butter1 tablespoon fresh lime juice2 cloves garlic, minced and divided1 large cucumber, peeled1 small sweet onion, halved and sliced into 16 wedges2 teaspoons olive oil12 (8-inch) wooden skewers2 teaspoons chopped fresh cilantro2 teaspoons chopped fresh mintQuick Peanut Sauce (recipe follows) 1. Cut pork tenderloin in half lengthwise, and place between 2 pieces of plastic wrap. Using a meat mallet, pound to a ¼-inch thickness. Cut each tenderloin half diagonally across the grain into…

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