imho, i would nix alejo’s unless you like the flavor of chopped raw garlic soaked in cheap oil. their pasta is the cheapest institutional brand and it’s overcooked. their sauces are almost mediocre.

Bittman’s How to Cook Everything bread-making technique has totally changed my life. Basically, you dump all the ingredients in a food processor and blend for a minute, dump out the shaggy, still moist dough ball into an...

, but tasted overwhelmingly of coconut oil from the cheap shortening used on the griddle. The chicken fried steak was not even slightly crispy or crusty and sat on top of library paste, or gravy, it was hard to tell. This sad...

dimsumgirl, I’m so hooked on the Chicken Man fried chicken and have been for nearly 30yrs.Rudy Junior is the cook and owner. I knew his father Big Rudy. They were always obsessed with changing fry oil at certain intervals.I...

for frying; the type and flavor of frying oil/shortening; the quality of the poultry; the nature of and length of time given to pre-soaking the chicken pieces; the seasoning and type of coating; and, of course, the skill of the...

book) and various internet searches: Chicken-Fried Steak – usually round steak, tenderized then dipped in a mixture of egg and milk, then dredged in seasoned flour and/or crumbs. It is then fried in hot oil, shortening, or...

Okay, I know this has been discussed before but I am looking for a gingerbread recipe that that is lightin texture and not heavy or dense. The best gingerbread is made by Whole Foods Market. The ingredients were listed as:...

Well, I do sift flour if the recipe calls for it. I think that is important. But in my heavy baking days I did discover that you can substitute fats at least to an extent. When I do banana bread, I don’t use the specified...

ughh...when was the last time you had breakfast at slim goodies? lunch is OK but the last two breakfasts I’ve had have been horrid- ultra bad- something is not right when the entire plate is swimming in a puddle of oil and...

, the board, etc. You have to add more flour to the bread board, making another mess. This recipe avoids all of that by using canola oil as a shortening. The dough in this recipe is not sticky. It’s easy to handle. I...

the same volume as the salt. And, of course, you can use milk instead of water or include oil or butter (unsalted or reduce the salt). Sugar is tricky. Yeast growth is inhibited by sucrose. If you use much, you double the yeast....

the end result to be worth spending my money on. One of the things I learned from my earlier experiences in food service is that baking is truly a science. (As opposed to cooking, which is far less precise.) Baking is chemistry...

in the City of Fez( Morocco) that has been in existence for 10,000s of years and is the place for the best Tagines on earth. Walima’s chicken Tagine was a piece of edible art!! The chiken was juicy and tender, the sauce was more...

The key in how long biscotti last is whether they have butter in the recipe. The very traditional hard ones do not and last a very long time. Some newer recipes include butter to make them richer and more tender and shorten there...

Had one of the worst experiences at Eisenberg’s that I’ve ever had in a NYC restaurant. This institution needs to realize that you can’t coast on a reputation — and you need to have some concern for the...