Sentences with phrase «associate food editor»

-- Julianna Grimes, Associate Food Editor, Cooking Light Magazine, DECEMBER 2009 Ingredients: 1 1/2 pounds haricots verts, trimmed 3 tablespoons butter, divided 1/3 cup thinly sliced shallots 3/4 pound exotic mushroom blend, coarsely chopped 1/4 cup dry sherry 3 -LSB-...]

While beef and poultry benefit from a little acidity, BA associate food editor Rick Martinez says adding citrus juice or vinegar to a fish marinade is a don't.

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.

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

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).

-- Claire Saffitz, associate food editor

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

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

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

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.

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

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

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

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.

Handcrafted Chef's Cut Jerky was the one associate food editor Rick Martinez settled on for the epic 50 layer nachos he made leading up to Super Bowl 50.

Bon Appétit's ultimate baker, senior associate food editor Claire Saffitz, answers all your questions and more:

«If you cook eggs regularly, a nonstick pan is a must,» says Rick Martinez, BA's associate food editor.

While at senior associate food editor Claire Saffitz's home outside Boston, a more disciplined routine plays out: «The dishes are my dad's domain, and nobody dares to intervene,» says Saffitz.

Luckily, Rick Martinez, BA's associate food editor, was game.

Today, senior associate food editor Claire Saffitz shares her mom's kinda - weird (and entirely delicious) recipe for granola.

Favorite tried - and - true Bon Appétit recipe: Senior associate food editor and friend Claire Saffitz, made this amazing Spiced Pear Upside - Down Cake for a fall dessert story last October.

After all, as Claire Saffitz, associate food editor, says: «Scrambled eggs are easy to make, but difficult to do well.»

We spoke with Rick Martinez, BA's associate food editor, to get his best tips for a perfect poach, every time; the man has the technique down so well that he often poaches five or six eggs at a time!

These Matcha Doughnuts were such a big hit with our staff during the testing process that we had to pick associate food editor Claire Saffitz's brain.

Today, it's senior associate food editor Claire Saffitz.

'' This fiery Korean stew is my weekend detox,» says senior associate food editor Alison Roman.

Associate food editor at BA Rick Martinez says you can ignore the low setting.

Below, reader Erika Crout confesses to burning her stainless steel pots and pans to associate food editor Rick Martinez.

Whether you're totally new to squash or just need a refresher, use these tips from associate food editor Rick Martinez to set your squash ambitions in motion.

-- Claire Saffitz, senior associate food editor

Associate food editor Rick Martinez says stick with old - fashioned regular or thick rolled oats for the best results.

Below, reader Carol confesses her dressing woes to associate food editor Rick Martinez.

Watch a video of associate food editor Claire Saffitz making soup dumplings, and get the recipe here.

Then Claire Saffitz, senior associate food editor and biscuit queen, chimed in: «You never know when you're going to want a bit of room - temp butter, and yet the need arises all the time.

Add bacon to a hot pan, says senior associate food editor Claire Saffitz, and it will immediately seize up, sealing in all of that congealed, unrendered fat.

That's why the other day, when I was hanging around the Epicurious Test Kitchen, I took special notice of something Associate Food Editor Anna Stockwell was doing: She made a salad dressing with almond butter.

Below, reader Elizabeth Youngblut confesses her rubbery pork belly to associate food editor Rick Martinez.

Below, reader Gail Magnani confesses botching a batch of poached eggs to associate food editor Rick Martinez.

We're big fans of associate food editor Mary - Frances Heck's method for poaching eggs in the microwave.

This was proven with this salad, which Epi's associate food editor, Anna Stockwell, adapted from the February 1977 issue of Glamour.

-- Rick Martinez, associate food editor, digital

Associate Food Editor Tim Cebula was once advised: «If you think your pan is hot enough, step back and heat it a couple more minutes.

Cooking Light Associate Food Editor Tim Cebula was sous chef in a notable restaurant when he served up «caramelized» pineapple that somehow refused to brown.

Grace Elkus is an Associate Food Editor at Real Simple.

Not exact matches

-- Rick Martinez, associate digital food editor

«Eating chili is associated with increases in metabolic rate and thermogenesis,» says John Prescott, a professor at Sussex University and editor of the journal Food Quality and Preference.