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COOKING VIDEO: How To Mince An Onion


Many recipes call for minced vegetables and herbs. Unless you’re a committed chopper, it can be annoying to cut things so small.

Yet, there’s an easy way to create those tiny pieces—the way professional chefs do.

Here, chef Jim Davis shows us the correct way to mincing onions. It’s well worth your time to watch the video: You’ll use the technique for the rest of your life!



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COOKING VIDEO: How To Make A Grilled Cheese Sandwich


This recipe includes several grilled cheese tricks from Chef Ryan Davis:

  • Herbs. Add herbs to the melted butter before brushing on the bread.
  • Grate. Grate the cheese—it will melt more evenly than sliced cheese. Harden softer cheeses in the fridge or briefly in the freezer, if necessary, prior to grating.
  • Layer. Layer on the flavor. This grilled cheese sandwich recipe has avocado and salsa ingredients, but you can change it to whatever you have in the fridge or pantry, from leftover meats to a jar of roasted red peppers or sliced figs. One of our favorites: caramelized onions.
    For more grilled cheese deliciousness check out these 12 grilled cheese recipes—including a “dessert” grilled cheese with mascarpone and dulce de leche.



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    COOKING VIDEO: How To Remove Corn From The Cob


    It’s easy to remove corn kernels from the cob with a sharp chef’s knife.

    But if you use a tube pan or bundt pan to anchor the ear, it’s even easier.

    You’ll find the technique in the video below so useful, we bet you’ll be making corn salad or fresh corn salsa through the end of corn season. Start with this delicious recipe…and one more tip: To remove the silk from the corn, just use a wet paper towel.


    Make lots—you’ll love it! Beyond a chip dip, this salsa is delicious with grilled fish and poultry. It also couldn’t be easier: Just dice and mix. That’s it. This recipe makes about 3 cups; 4 cups if beans are added.


  • 2 cups fresh corn kernels
  • 1/3 cup chopped red onion
  • 1/4 cup chopped red bell pepper
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely chopped jalapeño
  • 1/2 teaspoon salt
  • Optional: 1 cup black beans (you can used canned)


    1. Combine all ingredients.

    2. You can serve immediately, but the flavors will come together if you let it sit for a few hours (cover and refrigerate).



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    COOKING VIDEO: Make A Retro Gelatin Mold


    Here’s a tribute to aspic: a savory, gelatin-like food made from meat or fish stock. A classic French dish created centuries before the day of commercial gelatin* it was very difficult to prepare. In the beginning, cooks relied on the natural gelatin found in the meat to make the aspic set. In modern times, unflavored gelatin is used to ensure success.

    *Gelatin was made in ancient times by boiling the bones; powdered gelatin was invented in 1682 by Denis Papin. The concept of cooking it with sugar to make dessert dates to 1845 and an inventor named Peter Cooper.

    Recipes dating back to the Middle Ages show that clarified meat broths were turned into transparent, savory jellies. To make aspic, beef, fish, pork or poultry is cooked slowly to make a dense consommé, which is strained and clarified with egg white until it is clear. The clarified broth is then molded, can be served sliced or diced, served with a salad or as a garnish with meat and fish.

    In the days before refrigeration, aspic covering boned meat or fish kept the proteins from spoiling: The gelatin keeps out air and bacteria.

    Vegetables, herbs, slices of meat or fish, sliced hard-cooked eggs and pieces of cheese can be added. Like the pretty Jell-O fruit molds that came much later, aspic was an opportunity for the cook to show off his or her creative skills.

    There are also vegetable aspics, the most popular of which is tomato aspic, made with tomato juice and gelatin. Unlike regular conventional aspics, tomato aspic is opaque.

    Aspic became popular in the early 20th century. Wealthy people had cooks who could spend the time to create them. Aspics were de rigeur on a buffet table.

    But with the wane of heavy French cuisine in the 1960s, in favor of California cuisine and International fare, savory aspics faded away.

    Make A Savory Aspic Or A Sweet Gelatin Mold

    You can find recipes and create a classic recipe, but most Americans prefer sweetened gelatin molds. Try this classic, made with orange juice, pineapple juice, lemon juice, chopped oranges and shredded carrots—plus unflavored gelatin, sugar and salt. We like to add diced cucumber, celery and sliced radishes for crunch and reduce the sugar for more of a sweet-savory balance.

    Gelatin molds are retro fun, and a cool dessert or snack in this hot weather. You can also serve it on the side with a green salad, or mound the salad on top of the sliced gelatin, as we showed in yesterday’s tip.

    For classic savory aspics, take a look at:

  • Chicken Aspic
  • Gazpacho Aspic, a variation on tomato aspic by Emeril Lagasse
  • Poached Salmon In Aspic
  • Shrimp Aspic

    UPDATE: Dang it! Two days after we published this post, the orange-carrot recipe was removed from circulation—can’t imagine why! Here’s a similar recipe:



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    COOKING VIDEO: Watermelon Sorbet


    The only problem with watermelon sorbet is how difficult it is to find it. If you live near a motherlode, consider yourself fortunate.

    Otherwise, if you have an ice cream maker, you can make it yourself. So light and delicious, watermelon sorbet is more than worth the effort.

    Use red or yellow watermelon. Fortunately, a number of breeds have been hybridized so that there are just a few, white and very light, watermelon seeds. So you don’t have to de-seed the watermelon—a time savings that makes the rest of the recipe a breeze.

    Find more of our favorite sorbet recipes.



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