Sauteing is a basic cooking technique that’s important to many recipes. It relies on fat and high heat to cook food quickly. Oil, plus butter, are keys to success—vegetable oil because it has a high smoke point and butter because it adds great flavor.
Yikes! Two days to fry a French fry? Yes, but the small extra step is worth the results, a crispy fry with a tender middle. Vegetable oil, with its high smoking point and flavor neutral profile, is the only choice for turning out the ideal fry. (By the way—yes! You do rinse the fries after the first frying to get rid of excess oil. Don’t skip this step!)
The sweetness of the maple syrup is complimented by smoky, warm and spicy seasonings to create a thick, fragrant and flavorful glaze for finely textured pork. Be sure to choose side dishes that offset the sweet nature of the recipe.
This recipe starts in the skillet and ends in the oven.
The flavor of the honey comes through in these delightful little rounds that are wonderful for dips or to accompany a luncheon salad.
Cook the pork tenderloin on the grill.
For the crispiest, most tender latkes, use starchy potatoes like russets or Idaho.
The crunchy, gritty texture of cornmeal adds a rustic appeal to this simple fried corn bread.
Braising tougher cuts of pork in milk infuses it with rich flavors and creates a tender finish.
This recipe uses the zippered plastic bag method to mix the breading and coat the catfish.