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COOKING VIDEO: Make Popovers With Alton Brown


Today is National Blueberry Popover Day.

Crunchy and golden on the outside, moist and airy on the inside, popovers are a puffy delight like the Indian bread, poori. But the buttery, crunchy taste is uniquely popover.

You can use your muffin pan instead of a deeper popover pan, but you’ll end up with a flatter (though still delicious) product.

If you want the thrill of a fully risen popover, treat yourself: This popover pan will last a lifetime.

Alton Brown makes it look so easy in this video that you’ll want to order the popover pan post haste! The ingredients are already in the kitchen: 2 large eggs, 1 cup whole milk, 4-3/4 cups flour, 1 tablespoon melted butter, 1-1/2 teaspoons kosher salt.

In honor of National Blueberry Day, you can add some chopped dried blueberries—or better yet, wait for June when blueberries start to come into season. We think popovers are magnificent plain; or with a bit of flavor from a tablespoon of chopped basil, thyme or Parmesan cheese added to the batter.

You’ll want to dig into the popovers as soon as they come out of the oven. Leftovers will last a couple of days in an airtight plastic bag. Microwave them briefly before serving.

Popovers As A Serving Dish

As you’ll see in the video, popovers are more than a delightful brunch or dinner roll. Just like a baked potato, a popover can be filled to create a dish that is greater than the sum of its parts.

Cut popovers in half and fill with scrambled eggs, chicken salad, fruit, yogurt or whatever appeals to you. You can even turn them into a dessert, with lemon curd or ice cream. If you’re making them specifically for a sweet dish, add a teaspoon of sugar to the batter.



How Many Different Types Of Bread Have You Tried?

Check ‘em out in our Bread Glossary.


Cooking Video: How To Poach The Perfect Egg With Alton Brown


Yesterday we provided step-by-step instructions on how to poach the perfect egg.

In this video, Alton Brown demonstrates it. Join him and poach a few.

Know the different types of eggs? There are many more options than “white” and “brown.”
Check ’em out

Discover more about eggs, plus recipes, in our Eggs Section.




COOKING VIDEO: Celeriac & A Celeriac Remoulade Recipe


Celeriac (Apium graveolens), a large, gnarled globe of a root vegetable, is one of the less attractive items in the produce section. Most people would pass it by without investigation.

But peel away the skin and you’ll discover creamy flesh like a parsnip’s—to which it is related. Its botanical family, Apiaceae—commonly known as the carrot or parsley family—includes numerous* well-known vegetables.

*Some other cousins include angelica, anise, caraway, celery, chervil, coriander/cilantro, cumin, dill, fennel, lovage and sea holly. Celeriac developed from the same wild plant as our familiar long-stalk green celery, but you’d never know from looking at them that they are kin. Over the millennia, different strains of original plants were developed for different reasons, some focusing on the root, others on the stems or leaves.

A Vegetable Of Several Names

Called céleri in French and celeriac in English, the vegetable is also called celery root, knob celery and turnip-rooted celery. It can be eaten raw or cooked.

We first discovered celeriac as a child, ordering from a menu at a French restaurant. We didn’t know French at the time, which made food choices difficult. But céleri rémoulade sounded like celery, a vegetable we enjoyed. We were instantly converted, and still order the dish every time we find it on a menu.

While there are many wonderful ways to prepare celericac (check beneath the video), with this recipe we introduce you to our childhood favorite, a classic French appetizer salad.

The raw celeriac knob is peeled and cut into matchsticks and dressed with a Dijon mustard-accented homemade mayonnaise called rémoulade sauce. It is delicious as a first course in a lettuce cup or atop greens, or as a side with anything you might serve with cole slaw, including charcuterie.

What Is Rémoulade Sauce?

Rémoulade is a variation of mayonnaise sauce, one of the five mother sauces of French cuisine (along with sauce espagnole, tomato sauce, béchamel, velouté and hollandaise, which is the fraternal twin of mayonnaise).

According to, the term rémoulade is derived from remolat, a dialect word for horseradish, the botanical name of which is Armoracia rusticana. There may have been horseradish in earlier European recipes; horseradish is used in Louisiana-style rémoulade.

Rémoulade is similar to tartar sauce; but in the céleri rémoulade recipe, only parsley and perhaps a touch of garlic is used to flavor it. Larousse Gastronomique shows that the full rémoulade sauce recipe—used to dress fish, seafood and other dishes—also includes chervil, chives, tarragon, capers, diced cornichons and anchovy sauce (a favorite condiment of the Romans, called garum).

Once you see how easy it is to make homemade mayonnaise—just whisk together egg yolks, lemon juice and vegetable oil—and how much better it tastes, you may find a new kitchen favorite.

Many recipes will tell you to serve the céleri rémoulade immediately. That’s because the cut celeriac will start to turn brown when it is exposed to air. While the rémoulade dressing is a protective coating, the celeriac will ultimately turn brown after a few days in the fridge—but it will still taste great. The flavor even improves as the ingredients meld over time.

Recipe Tip: If you find the raw celeriac a bit too raw, blanch the peeled halves briefly in acidulated water before slicing.



More Ways To Enjoy Celeriac

There are many wonderful ways to prepare celeriac—from soups, stews and purées to fish and seafood dishes. Search out recipes for:

  • Celeriac and potato gratin
  • Celeriac and Pear Salad (often served with fried cheese)
  • John Dory and other fish with celeriac and porcini mushrooms
  • Crab cakes with celeriac
  • Roasted celeric (with or without other root vegetables)
    Celeriac History & Nutrition

    Native to the Mediterranean Basin, celeric grows both wild and cultivated around the world. It was used in ancient civilizations—Egypt, Greece and Rome—and is mentioned (called selinon) in Homer’s Odyssey, composed circa 800 B.C.E. (the exact dates of Homer’s birth and death are unknown).

    But in ancient times, celeriac was used largely for medical and religious purposes. It did not become an important food crop until the Middle Ages. The first mention of celeriac as a food plant comes from 17th century France (1623). It was commonly cultivated in most of Europe by the end of the century.


    In addition to flavor, celeriac delivers high levels of magnesium, manganese, phosphorus, potassium and vitamins B6, C and K. It’s also an excellent source of dietary fiber, which is important for digestive health and general satiaty.

    Celeriac has just 40 calories per cup, and zero fat or sugar.

    Find more of our favorite vegetables.


    COOKING VIDEO: Chipotle Sweet Potatoes, A Healthy Mashed Sweet Potato Recipe


    February is National Sweet Potato Month. Yet how many of us only think of sweet potatoes for Thanksgiving and Christmas dinner?

    We enjoy them year-round, baked or sliced and steamed in the microwave for a tasty side or snack. But there’s a lot more to enjoying sweet potatoes.

    Join Alton Brown as he demonstrates Chipotle Sweet Potatoes, a couldn’t-be-easier recipe that mashes diced, steamed sweet potatoes with canned chipotle chiles in adobo sauce (a piquant sauce made with tomato paste, garlic, paprika and other spices, vinegar, and salt).

    Steaming maintains the vitamins and flavor nuances of the sweet potatoes, and chipotle adds smoky flavor and heat.

    Food Fact: Sweet potatoes are not yams, just as buffalo is not bison. Check out the difference.

    How many types of potatoes have you had? Check out our Potato Glossary.




    COOKING VIDEO RECIPE: Indian Naan Bread, Comfort Food


    If you enjoy baking bread, try Indian naan.

    Naan, which means “bread” in Persian, is a flatbread similar to the original, pocketless pita. It is usually leavened with yeast and baked in a tandoor (clay oven). This distinguishes it from roti, which is cooked on an iron griddle called a tava (almost all Indian breads are cooked on a grill or griddle).

    Chef Edward Hamann of Sur La Table’s cooking school demonstrates how to make this fragrant flatbread in a conventional oven (on a baking stone or pizza stone—if you don’t already have one, get a round pizza stone to serve both purposes). It bakes quickly, in just three to four minutes.

    If you’re a garlic lover, you can sprinkle minced garlic atop the bread before baking.

    You can serve naan with any cuisine whatsoever. For an Indian-style snack, add some chutney or raita, seasoned yogurt with cucumbers.

    Nigella Seeds

    Nigella is a lovely, delicate flower, grown in English cottage gardens since the Elizabethan era. Its triangular black seeds have been dried, roasted and used for flavoring since ancient times.

    The flavor of Nigella is similar to cracked pepper; the oil in the seeds has an aroma similar to oregano.

    If you can’t find nigella seed, also called kalonji—or don’t want to buy a spice for only one recipe—simply substitute celery seed, cumin seed or black or toasted sesame seed.

    Find more of our favorite breads and bread recipes.

    See the different types of bread in our bodacious Bread Glossary.




    COOKING VIDEO: Giada’s Stuffed Portabello Mushrooms Recipe


    Tomorrow, February 4th, is National Stuffed Mushroom Day, so plan ahead to enjoy a plateful.

    While stuffed mushrooms have long been a popular hors d’oeuvre, typically stuffed with seasoned breadcrumbs, the availability of large portobello* mushrooms have turned stuffed mushrooms into a main course or an ample first course.

    Portobello mushrooms can be stuffed with breadcrumbs, rice or other grains and vegetables, dried fruits, nuts and herbs for a vegetarian meal.

    Or, as Giada di Laurentiis does in this video, a stuffing of turkey sausage and cheese makes for a hearty meal.

    What’s your favorite mushroom stuffing?

    *Variously spelled portabello, portobella and portabella.

    How Many Types Of Mushrooms Have You Had?

    Check out the different fabulous fungi in our Mushroom Glossary.




    COOKING VIDEO: Healthy Onion Dip Recipe


    Have you planned your Super Bowl menu yet? Are you looking for healthy options?

    In the chips-and-dips department, we save on fats with Popchips potato chips and go for the more nutritious whole wheat pretzels. Both products are just as delicious as their less-healthy counterparts.

    Making a yummy fat-free or low-fat dip is easy. In this video recipe, you’ll see how to make a delectable onion dip with caramelized onions, fresh chives and nonfat yogurt.

    We have three tips to add to those in the video:

  • Use nonfat Greek yogurt—it’s thicker, creamier and closest to sour cream.
  • Caramelize the onions in heart-healthy olive oil. Here’s the separate recipe to caramelize the onions. While you’re at it, caramelize lots of onions and keep them in the fridge to add to baked potatoes, burgers, eggs, main course proteins, sandwiches and more.
  • Never use pre-ground pepper. Always freshly grind it with a pepper mill.

    Find them in our Salsas & Dips Section. Another healthy recipe is this white bean dip, which is dairy-free and packed with bean protein, fiber and other nutrition.

    And don’t over look the Tequila Guacamole!




    TIP OF THE DAY: Clean Your Water Bottle


    If you carry a refillable bottle of water, or reuse disposable water bottles for water, that’s great for the environment.

    But, says Prevention magazine, you should clean your water bottle daily to wash away the germs that collect. This video shows how.

    We must admit to using both refillable bottles and disposable bottles several times before washing them. We’ll have to watch the video a few times!




    Check it out in our Water Glossary. You’ll be surprised how many different types of water there are.


    COOKING VIDEO: It’s Easy To Make This Homemade Granola Recipe


    Our next Top Pick Of The Week will review 140 different granolas and mueslis. But you can make your own perfect mix of oats, nuts, seeds and dried fruits right now.

    If you eat lots of granola, you can save a goodly amount of cash by buying rolled oats, nuts, seeds and dried fruits in bulk and making your own.

    You can also tailor your recipe to a specific calorie count and/or sugar grams, and use lower-glycemic alternatives to honey and maple syrup, such as agave nectar and brown rice syrup.

    Homemade granola can even become your signature special gift (it’s healthier than brownies). Whether in a clear plastic treat bag tied with a ribbon, or in a reusable gift tin or canister, any cereal eater/snacker will welcome it.

    You can also buy gluten-free oats to make gluten-free granola—a wonderful gift for friends limiting their gluten intake.

    Check out the video below to see how easy it is to make your own granola.

  • Granola bar fan? Here are our favorite granola bars.
  • Cereal lover? Find more of our favorite cereals in our Gourmet Cereal Section.



    COOKING VIDEO: Healthful, Crunchy Baked Kale Chips


    Looking for more healthy snacks?

    Kale is one of a nutritionist’s favorite foods. Healthful and tasty, this member of the Brassica genus (cousins include bok choy, broccoli, brussels sprouts, cauliflower, cabbage, kale, kohlrabi, mustard greens and turnips, among other veggies) is an antioxidant powerhouse, packed with fiber and an excellent source of calcium, iron, manganese, potassium and vitamins A, B6, C and K.

    But what if you can’t get your family to eat another new green veggie?

    Make kale chips for crunchy snacks, and season them with your favorite flavors!

    This video shows you how easy it is. The chips aren’t chips per se (like potato chips and tortilla chips), but are dried, crispy veggies—the new super-healthy chip.




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