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Panko Crusted Salmon with Ponzu. The recipe couldn’t be easier (photo © Kikkoman). Ever since we discovered them at Japanese restaurants, our breadcrumb of choice has been panko, the crispy bread crumb used in tempura, tonkatsu and crunchy sushi rolls, among other recipes. They’re crunchier and more flavorful than conventional bread crumbs. …
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Lamb kebabs, couscous and minted yogurt are Middle Eastern, but Guinness is serving the dish on St. Patrick’s Day. Photo courtesy Guinness. Kebabs (variously spelled kababs, kabobs and kebaps) are meat dishes of Persian origin. The concept spread throughout the Middle East and to Greece. The word means “roasted meat.” In different countries the…
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A deep fryer from Hamilton Beach, with temperature controls to prevent burning. If you’re wary of frying foods because you’ve burned them, you may simply need to switch your oil—or use a cooking thermometer (you need a candy and deep fry thermometer) or deep fryer. Proper frying, says chef Louis Eguaras, takes place between…
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Oysters and bubbly are not just for New Year’s Eve. Oysters on the half shell are a favorite in Ireland. While they’re popular bar food with a beer, you can create a real celebration with sparkling wine. Whether with Champagne or the lighter and more affordable Cava and Prosecco sparklers, invite friends over to toast…
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Put it at the end of the buffet table! Photo courtesy Allen Brothers and Morton’s The Steakhouse. Last month we suggested entertaining with buffets. Here’s a follow-up to that tip, from chef Louis Eguarias: Set the buffet table with less expansive items first: breads, salads, sides. Keep the expensive meat and fish dishes at…
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