Sentences with phrase «food editor j.m.»

If you use your oven nearly daily, we recommend a deep clean once every one - to - three months, and in between cleaning sessions, do what associate food editor Claire Saffitz does, and when food spills over, wait for it to cool before tackling it with a good scrub and light soap.

I remembered a recipe senior food editor Chris Morocco developed last July for a Grilled Beet Baba Ghanoush that I loved, which got me dreaming of the idea of a charred beet salad.

Below, reader Shelley confesses her grilling confusion to associate food editor Rick Martinez.

As he ticks them off his fingers, Bon Appétit senior food editor Dawn Perry is nodding along — all those things sound pretty good to her too.

This is contributing assistant food editor Amelia Rampe's pizza for a school night.

Look for Pinot Noir or Merlot rosés, or ask your wine store guy for something full - bodied, bold, and «aggressive,» says Rick Martinez, senior food editor and the creator of this beautiful bev.

BA senior food editor Alison Roman (left) and New York Times food columnist Melissa Clark and editor Emily Weinstein (center).

Our associate food editor and Actual Professional Cook Rick Martinez gently suggested this method may be causing me to slowly and unknowingly burn the bottom of my steamer basket, and suggests using a wok, skillet, or other vessel with sloped sides instead, which will allow the steamer to safely sit suspended above the water and not touch the bottom (teehee).

We asked five experts who could help us break down a typical shopping trip: Bon Appétit senior food editor Dawn Perry; environmental psychologist and author of ** What Women Want: The Science of Female Shopping ** Paco Underhill; architect and supermarket designer Kevin Kelley, of the firm Shook Kelley; the director of the graduate nutrition program at the Institute of Human Nutrition at Columbia University, Sharon Akabas; and efficiency expert Gwynnae Byrd.

Senior food editor Chris Morocco used this method for his summer squash and basil pasta, and he describes the creamy texture of the finished sauce as «similar to a true Alfredo, without all the Parmesan.»

The star quality of this dish lies in «the contrast in texture — it's crisped on one side, but still super super light,» explains senior food editor Andy Baraghani.

Carla Lalli Music, Bon Appétit's food editor, offered some counter-intuitive prep advice.

Take it from Dawn Perry, BA digital food editor: «Dairy turns an ordinary omelet into a delicious, creamy egg cake.»

Inspired by this Nordic tradition, Senior food editor Andy Baraghani created this healthyish version of a classic Midsummer picnic feast.

-- Claire Saffitz, associate food editor

After weeks of testing, senior food editor Chris Morocco created what we consider the quintessential strawberry shortcake, with a perfectly tender cake, pillows of softly whipped cream, and double the strawberry flavor thanks to a combination of cooked and raw berries.

Senior food editor Claire Saffitz says to can add lemon juice or a touch of white vinegar for a higher acidic profile.

This is not a task for your 4 - quart sauce pot, says senior associate food editor Claire Saffitz.

Senior food editor Alison Roman took the Vitamix 5200 for a test drive at the BA Test Kitchen to see how it fared against Nut Milk, Green Gazpacho, and a Watermelon, Lime, and Tequila Frozen Cocktail.

Below, Becky Soloman laments her dry, crumbly tortilla dough to associate food editor Rick Martinez.

Below, reader Lola confesses her sad fruit salad woes to senior food editor Rick Martinez.

This is a sambal - style hot sauce named after its creator, senior food editor Alison Roman.

Below, reader Francis confesses to unevenly baking a cake to associate food editor Rick Martinez.

Today, it's senior food editor Chris Morocco.

«Cut your veggies the same size so they'll evenly cook,» senior food editor Alison Roman advises.

Associate food editor Claire Saffitz is partial to a banana, half - peeled lengthwise to expose the fruit, cut into coins, and eaten responsibly with just a couple of measured tablespoonfuls.

Don't soak the ears,» says Rick Martinez, BA's associate food editor.

This is how senior food editor Rick Martinez turns humble beets into a mind - blowing salad.

Fairmont Singapore spices things up with Szechuan Court's authentic house made XO Sauce, which recently came in the top three in a blind taste test of sauces from various hotels and restaurants conducted by a local restaurant critic and food editor.

Senior food editor Chris Morocco has 4 brilliant ways to cook with it:

-- DAWN PERRY, SENIOR FOOD EDITOR

Whatever you do, says digital food editor Dawn Perry, don't use a store - bought crust.

-- Chuck Martin, Food Editor, Cincinnati Enquirer A: Hello Chuck: Chiles do increase blood circulation, which warms you up.

Whether you serve the whipped cream on the side or over the top, there are endless possibilities for flavoring it: Perry and associate food editor Claire Saffitz like to add maple syrup, bourbon, and baking spices (like ginger and nutmeg) to theirs.

Professionally - sharpened knives hold their edge longer, explains Rick Martinez, BA's digital associate food editor, so it's worth the $ 10 - $ 20 price per knife.

«Ideally, you should use a wok,» says Rick Martinez, BA's associate food editor, and lover of all things stir - fried.

-- Chris Morocco, associate food editor

Despair not — these five tips from senior food editor (and resident whisperer) Rick Martinez will coax flavor out of even the saddest corn.

We chatted with senior food editor Dawn Perry and senior associate food editor Alison Roman to get the scoop on quick chicken dishes.

Looking ahead, we thought about the changes in the atmosphere, the inevitable, kind of annoying passage of time, and we asked senior food editor Rick Martinez to please invent a rosé cocktail, one we'll drink all summer.

A multinational corporation (that shall remain nameless) happened to have sent our food editor, Allie Lewis Clapp, a gratuitously large cooler filled with 15 bags -LRB-!)

To perfect your pie - making skills, check out this video with Sarah Sanneh co-owner of Brooklyn's Pies»n' Thighs and BA senior food editor Alison Roman — then read on for five insider tips.

Watch as food editor Claire Saffitz shows us how to whip up the sorcery of perfect caramel sauce, without burning it.

Below, reader Kerry Marie Evans confesses to burning pre-baked pizza to a crisp to associate food editor Rick Martinez.

I'm pleased and proud to announce that Emily DeWitt, who is my brother Rick's daughter, has been appointed as food editor of the SuperSite and ScovieAwards.com She is only our third food editor, following Nancy Gerlach, who retired and lives in Yucatán, and Gwyneth Doland, who went over to the darkside — politics.

Just make sure not to add dried citrus, says senior food editor Chris Morocco, as the flavor could be unpredictable and overpowering in the blend.

Fear not, caramel crusaders: Claire Saffitz, Bon Appétit senior associate food editor and master of all things sweet, has shared the most common caramel sauce mistakes.

This is how senior food editor Andy Baraghani creates a salad from an unlikely pair.

For an even more efficient whipping, start with a cold mixing bowl and cold electric mixing attachment, says digital food editor Dawn Perry.

Fine Cooking's senior food editor demonstrates Carole Walter's secrets to getting luscious, billowy homemade lemon meringue pie just right.