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A meat thermometer takes the guesswork out of cooking. Photo courtesy Polder. You don’t have a meat thermometer? How do you know when the meat is cooked? One technique, used by many, is the cut-and-view approach, slicing into the meat to see the color of the inside. This is a bad idea: It ensures that…
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Porta Mangiare meatball mixes are intended to recapture the flavors of Calabrese cooking as it was a century ago. They also make it easy to turn out tasty meatballs. There are currently four varieties of meatball mix: Spicy Calabrese, Traditional Calabrese, Turkey Calabrese and Gluten-Free Traditional Calabrese, which uses potato flakes instead of breadcrumbs. The…
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No grill? No worry! Photo courtesy Allen Brothers, a NIBBLE Top Pick Of The Week. You don’t have to have an outdoor or indoor grill to make a great steak. Try this chef-honed technique that uses the oven and the stovetop: For two strip steaks or rib eyes (1-1/2″ thick) or filet mignons (2-1/2″ thick):…
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We made reservations (a week in advance for an 8 p.m. slot!) at Five Napkin Burger in New York City’s theatre district. We arrived, wended our way through the packed room to our table, perused the list of burgers and placed our order. Before our (delicious) ahi tuna burger and bacon cheddar burger arrived, the…
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Every bacon lover needs a copy of Everything Tastes Better With Bacon. When we first heard about this book, we couldn’t wait to get our hands on it: “70 Fabulous Recipes For Every Meal Of The Day,” promises the cover of the bacon cookbook, “Everything Tastes Better With Bacon.” Any bacon lover would gladly eat…
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