New York Times Cooking App My New Love

After writing about the New York Times cooking app I can't keep my hands off it.It's everything a foodie and a food writer loves.There's recipes galore along with how tos about - well almost everything.There's one for creme fraiche, another for homemade barbecue sauce and even butter.This app site will probably change the way we think about recipes as well as rethinking the need for the old fashioned recipe book, full of pages. What is so great about the app is that you can customize it.There are vegan recipes for those who have eschewed meat.For fans of the Times Dining writers such as David Tanis and Julia Moskin, there are sections called recipe boxes of just their recipes.The site also has categories, with some good recipes about how to roast a Thanksgiving turkey and easy summer ones. chowder lovers will rejoice at the variety of chowder recipes from a buttery lobster one to the classic Manhattan clam.home chefs who love to experiment with regional cooking will also rejoice in the different American cuisines.There is everything from Tex Mex to a cornucopia of Southern fried chicken recipes.the holidays are covered .There are even recipes when you're home sick, from ginseng tea to a surprisingly spicy take on chicken soup. How is this different from the other cooking apps out there?Well, for one thing it is The New York Times, and the second is home chefs are receiving a kind of master class.Other cooking apps rely on everyday recipes along with people's home recipes.What may be tasty for one isn't always tasty for another.The pictures accompanying the dishes aren"t always the best either.(ok, most of the Times cooking app pics have been photographed by some of the best photogs in the business).The Times app also has a more concise grouping of dishes. There are problems with the apps as well.From the reviews I've read, most of the cooking apps crash and that's not good.Another problem is that some are just plain goofy.I mean the marijuana.cookbook app?????Really??The Times app does have a few shortcomings.It should have a section where home chefs can write a grocery list ,along a map to finding places in your area where you can find exotic ingredients.It could stand with a meal planning or party planning section but that's a minor complaint. If you haven't already go to The Times Cooking app or site.You'll get a slew of ideas for cooking and baking.They will inspire any home chef, from novice to the experienced to make a delicious top quality dish.

NYT Dining The Cooking Issue

Today's New York Times Dining issue is the perfect guide for any level of home chef.It is the cooking issue and it has almost nothing but recipes as well as technique how toss .This is also a great refresher for those who spent the summer wiling away too much time grilling and taking out.It is a good one to really study for home cooking skills. The issue coincides with the new Cooking app (Ipad only) and website from the New York Times.It has thousands of recipes from years past.It's pretty neat because you start the site having you recipe box and then fill it with recipes and ideas suited to your tastes and skill levels.The section has former chefs like the great Craig Claiborne (whose recipes I instantly put into my recipe box) to Mark Bittman and Melissa Clark.Anyone can benefit from this as will families.Sam Sifton,the Dining section's main editor, has an easy meal anyone can make.It's just the great Craig Claiborne's smothered chicken recipe with a side of buttered green beans.It has the Southern technique that calls for covering the chicken pieces with an weighted inverted dinner plate.This presses the chicken skin into the pan and creates a seared piece.There are other good nuggets of advice laced throughout the issue.Florence Fabricant and Mark Bittman both show how a home chef should go shopping along with balancing cooking time to multitasking.For bakers there is sound advice from Martha Rose Schulman who gives pointers as how to create a perfect tart and how to freeze the dough. One of the best articles is an entire page devoted to many different sorts of technique.This page is a keeper, especially for novices.There are simple ones such as trimming meat along with clarifying butter and chiffonading basil (roll up the leaves and then chop into ribbons).There are practical techniques such as cutting eggplant for the perfect Parmesan or fried slices.There's also a how to on how to shock vegetables, which is plunging steamed veggies into a waiting ice bath.This is done to firm and brighten them for plating.There are methods on how to deglaze along with prepping ribs and poaching fish.The page is chock full of different cutting ,slicing and dicing methods that you can use for every meal.Beginnners can even use it to practice some of the more complicated techniques such as making a roux , butterflying any piece of meat or one of the diciest, deveining shrimp. Home chefs should rejoice at the new app and this Dining issue welcoming it.There are some great recipes from some great chefs.This is not only a way of expanding your repertoire but also improving it.

Cuckoo For Coconut Oil

Coconut oil is the latest diet craze and let's face it, everything craze.People are ingesting it faster than they"re drinking, well, coconut water.What are the benefits?what are the uses? can it be incorporated in our diets on a daily basis?Or is just another Internet fad. The stuff comes from the edible kernel or meat of the matured coconut.Unlike other oils it doesn't turn bad for two years.There is a variation known as virgin coconut oil or VCO.It can be produced from fresh meat , milk or even the residue.It requires removing the meat or white flaky part from the shell and washing it before pressing.Many health organizations warn against it because it is has high levels of saturated fats and create high blood pressure levels. Oil lovers claim it has benefits,from reversing the effects of Alzheimer's Disease to improving both Type 1 and Type 2 Diabetes.It also helps boost metabolism and corrects any thyroid problems.Many believers also use it to lose weight.Coconut oil can help improve bones and teeth.Used as a topical cream, it improves hair luster and skin tone.Home chefs can buy it anywhere from Target to WalMart to Walgreen.You can also get it at the Vitamin Shoppe and Amazon.com..If you buy it, please keep in mind that it changes texture at 76 degrees Farenheit.It can go from solid to liquid in a snap.However storing it in the fridge will only turn it into a hard to use solid.It's best stored in a pantry or cupboard. What can yup do with it food wise?Many health conscious home chefs use it intend of butter and oil.It does have a slight flavor of coconut but not that it's like eating a Mounds Bar.The virgin coconut oil has a more pronounced flavor and aroma, which makes it perfect for dessert recipes.Most Indian dishes call for coconut oil and it is great in curry dishes.It can also be used in some Caribbean dishes too such as tropical quinoa pilaf or coconut roasted sweet potatoes.The oil is used for stir frying and sauteing and is a neat addition to scrambled or poached eggs.The oil can be used to fry chicken but also rub it on a whole chicken. For a crispier skin.Bakers swear that it creates a better and even sweeter chocolate chip cookie.It does not produce a think crispy texture however.The cookie's texture will be denser and chewier.It can also be used incase and brownies recipes too as well as breads, muffins and scones..Waffles and pancakes can be made with this and you can serve them with the coconut oil drizzled On top as well. Coconut oil could be here to stay or it could just be a fad.Try it and see for yourself.It is versatile for any meal or dessert. It 's an interesting addition to any pantry.

Eatt Like A Caveman

Can eating like our ancestors be good for us?Can we survive on the same grub that our distant Neanderthal Cousins chowed down on.Many think so and are thriving on the new Paleo diet and lifestyle.It is a healthier way to eat and to even live by.The question is can we give up all that good stuff that was invented between then and now. The Paleo Diet is one of the hottest diets out today.It's name come from Paleolithic as in the Paleolithic Era.this was the prehistory era of hunter- gatherers,with tools of crude axes to hack meat into manageable pieces as well as arrows and fire.The Paleo Diet consists of shellfish, meat poultry, eggs along with veggies, fruit ,roots and berries.No grains are allowed as are any nut or legume.It does encourage eating more veggies and fruits, always a good ng.There are no sugar and salts as well.Yet the Paleo Diet does have flaws.There are absolutely no grains which provide much needed fiber as well too much meat and eggs.Dairy is off the list and again this can be troublesome on so many levels.We need milk for calcium as well as for it playing an important part in weight loss.Critics also point out that the meat and fish eaten are not the same as our ancestors ate.It was not killed in the wild. The closest approximation is buying everything free range to avoid additives ,chemicals and hormones.The same can apply to the produce too.Modern day hunter gatherers have to buy all organic or grow it themselves.Another minus or plus is that you can eat when you like, and eat as little or as many different foods.This works for a single person, but not for a family. What are some of the dishes on the Paleo Diet?you can start your day with a bowl of berries, namely blueberries and raspberries jazzed up with plums and soaked almonds.The almonds get creamy overnight soaked in water so it's got this nice cream feeling.Cloves and raw coca give it zing.You can make pancakes on this diet ,thanks to using almond flour.This last luckily doesn't a bag of nuts and your food processors.You can buy small sacks of Bobs Red Mill Almond Flour at your local grocery or Amazon.Here's a question, can you serve them wiTh maple syrup because it is technically sap.You can also have eggs in olive oil as another starter.Lunch can be a salad.Add any roasted meat from pork to chicken to beef.Salad dressing can be used because it's just olive oil mixed with well fermented grapes or apples (vinegar).Spices are allowed so flavoring can be everything from cracked pepper to oregano.If you want a sweet dressing then add strawberries or blueberries.Dinner can be a stew made of meats and vegetables or roasted meat with different veggie sides.You can try a free tangle salmon flavored with lemon and thyme and a side of steamed broccoli. Another idea is an herbed roast chicken with baked potato planks. Snacks can be carrots sticks with red pepper infused olive oil.You can also try celery sticks too.One of the hardest plates to replace is dessert.After all cavemen did not binge on ice cream or bliss out on Oreos. You can make flan using eggs and coconut milk.Sweeten and flavor with lemon and honey.There are even grain free brownies that combine dates, walnuts and cocoa powder.You can also use plantains as a binder for another brownie treat. Ice cream can also be created using almond milk, fruit purees and honey. The Paleo diet may start out as a fad but it can easily grow into a lifestyle.It's eliminating modern , processed food and getting down to the prehistoric basics.It's a start in the right direction even if it is a step backwards.

Saturday Meals In A Snap

Fall Saturdays are the busiest days.There's the last of the summer garden to clear out or soccer games to go to.A day could be spent antiquing or repairing the house.Then comes dinner and everyone wants a hot or at least hearty meal.It's easy to get take out, yet you want something more for yourself and your family.The quickest idea - meals in a snap. One of the best ways to stock up for Saturday is food shop that morning or buy this and that during the week.One of the easiest dinners is a barbecue.The temps will still be mild, in fact, pleasurable.You can fire up the grill and make simple hamburgers and hot dogs.These are also good to make when the kids bring home friends or new college room mates.Whip up a potato salad as well as a three bean one the night before and voilà- you have your sides.Also homemade heroes are another fun choice.Get a variety of cold cuts ,fillers such as peppers and tomatoes along with different condiments so that everyone can have their preferennces.If you have the grill out, then you may want to bring the dinner up a notch.Nothing beats the taste of open air cooked pork or lamb chops.Again serve these with a salad, a more exotic kind of couscous mixed with different spices and golden raisins.Toss in some almonds for crunch.Roasted veggies are always good too and surprisingly filling.Try eggplant, tomatoes and onions .Serve with flavored rice Dessert could be honey covered roasted apples, pears or late season peaches.Serve with ice cream or caramel sauce. One of the best inventions for Sarurday night suppers is the crockpot,Make the meal in the morning and have it hot and ready by the time everyone is home and hungry.Try a spicy chili to satisfy those hungry appetites.You can make beef, tofu or turkey one, and also vary the beans you put in it.Again have fun with spooking it.Nothing beats a dish with heat. Especially on cool early autumn evening.Serve with ready made cornbread or even biscuits. Nothing beats a nice hot stew.Start with chicken or beef,add carrots and onions and top with homemade dumplings.If there are leftovers( I would be doubtful about those), save for the week, when cooking dinner is hectic.A crochet cam also be good for making Swedish meatballs, a treat for everyone.One of the easiest Saturday suppers to create is pasta.If you don't have time to make a sauce, use a pre made one or toss the hot spaghetti with a mix of sliced tomatoes, garlic ,olive oil and oragano.The pasta's heat will cook the other in to a kind of primavera sauce.You can also fry pasta, such as ravioli and serve with already heated already made sauce.Another hot and quick idea is the open faced sandwich with gravy.Buy already sliced London broil or turkey from your deli counter, arrange on kaiser rolls and ladle on pre made gravy .Serve with a simple tossed salad for a satisfying meal.Finish with store bought pound cake or just apples and caramel. Saturday is the busiest day of the fall season.If means having a limited amount of times to cook a hearty and hot meal.It can be done - in a snap. the rsult- a dinner that is tasty and satisfying.

The Hot And Cold Of Fall Picnics

We maybe heading towards fall but we can still enjoy a picnic.The best part? It can be cold or hot or a combo of both.You can enjoy sandwiches and hot soup or finish off a hearty sandwich with a dessert of hot cocoa.It's the best of both worlds. A cold food picnic is easy to create - in the summer.What about those crisp autumn days.A cold ham sandwich isn't going to cut it.Make it hearty.Buy a loaf of unsliced bread and cut thick slices of it. Use a hearty whole grain or whole wheat.Try ham, with tangy mustard or a low fat cheddar.( also for the ham , buy a low salt kind).Picnickers can even add apple or pear slices for some zing.Another idea is roasting or buying an already roasted chicken or even turkey breast and bring it on your outing.Whip up a tarragon mayo as a dip for it or to slather on bread.If you don't care about cholesterol and fat, then think fried chicken ,You can bring cornbread or biscuits along with honey butter.As for salads, take advantage of the late season tomatoes .Cut them into wedges and drizzle olive oil along with shredded basil over them.Another tasty green side is a broccoli salad.You can also take advantage of apple season with salad made of different kinnds of them ,from Fuji to Granny Smith ,along with Romaine lettuce and walnuts.As for dessert stick to the simple with shortbread or homemade oatmeal raisin cookies. Again your picnic could also end with sliced apples an pears dipped into honey sweetened Greek yogurt. Thanks to portable grills and burners you can also have a hot picnic as well.The easiest to bring is a portable hibachi .This allows you to make hot dogs and hamburgers as well as grilled chicken for your fall picnic.Nothing beats a hot sandwich.To keep that early autumn chill at bay bring along sauces made from sriracha and chili.You can even add cayenne pepper to just plain ketchup for some kick.A portable grill is a plus.Coleman makes one that is easy to tote and even easier to heat up.Think about open air pan inis or even croque monsieur made with slices of leftover ham and Emmental cheese.These are hearty and hot, perfect for warming up chilly picnickers.Portable burners are also perfect, especially for warming up soup.Bring mugs along and slices of buttered bread to end it? Another idea is outdoor fondu.or even Welsh rarebit.Melt strong cheddar and dip slices of French and Italian bread into along with slices of apples and pears.End the meal with hot cocoa or hot coffee.You can also relax, swaddled in blankets ,enjoying a hot smoothing herbal tea. the fall season is here, with beautiful scenery and crisp weather.Take advantage of it with a hot or cold picnic.It's a great way of enjoying the weather and a meal alfresco.

New Spins On The New Year

Rosh Hashanah starts this Wednesday, and with it comes the tradition arrays of both sweet and savory foods?Both add great symbolism to the meal.Yet there's no law or rule that says the both can be combined.New traditions can be made by varying centuries old recipes to create new ones.They will still adhere to tradition , but will also add a twist to the holiday table. Both Melissa Clark and Joan Nathan decided to do this in separate articles in yesterday's New York Times Dining section. Mr. Clark takes her A Good Appetite column to show a usual holiday favorite ,roast chicken, and gives it both a spicy and sweet flavor.It is always served at this meal, usually smeared on challah bread and apple slices.Ms Clark will do this but will also add it to a marinade for the poultry. The marinade also has orange juice for more flavor and sweetness but zings in red pepper flakes for an untraditional spin.Mustard is also added as well.A traditional side is tzimmes ,a baked vegetable dish that features carrots or sweet potatoes that have been coated with orange juice and then tossed with dried fruit,Her take is throw the veggies in with the chicken to marinate and then cook all together.She also adds onions too,a vegetable not normally associated with Rosh Hashanah. Another Dining writer, regular' Joan Nathan, goes to a far country, Uzbekistan, for an interesting dish that could could work at any event.It is a rice dish ,similar to pilaf and called plov.The dish is actually a national dish here in this country once part of the famed Silk Road.It has all the components of a holiday dinner,with beef and carrots. Plov calls for a pound and a half of medium grained rice and Ms. Nathan recommends Kukoho Rose variety, usually used for sushi.(although some may want to use brown rice) for a better dish.Barberries are added in, a nod to the area's Middle Eastern roots.Barberries are always added to rice dishes in the Uzbek region.They give the plov a sharp tang that cuts the carrots' sweetness.Cayenne and cumin are added ,a touch of exoticism and a nod to the Spice Route.For Rosh Hashanah pomegranate seeds are tossed over the finished dish.It is not exclusively made just for this holiday,It can be made for birthdays and engagements too. Home chefs can use traditional Rosh Hashanah dishes to bring in the New Year.They can also mix it up by trying these dishes and breathe new life into their holidays.The dishes have a touch of sweetness and something more