Sentences with phrase «says senior food editor»

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.

«All these sauces represent labor saved,» says senior food editor Chris Morocco.

«It's not immediately clear what parts can be eaten and what can't,» says senior food editor Claire Saffitz.

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

«People think of tea in food in a pretty limited way,» says senior food editor Andy Baraghani, who created three refined but totally home - cook - able recipes that use familiar teas in ways you (probably) haven't thought of before.

Not exact matches

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.

Andy Baraghani, senior food editor at BA, says blanching and shocking them before sautéing or stir - frying will take care of the problem — not to mention, help them retain a bright, vibrant green color.

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

Their meaning may vary from person to person, but watch this video of senior food editor Dawn Perry making garlicky spaghetti to see what we're talking about when we say handful, glug, thinly sliced, sprinkle, knob, splash, handful (again!)

Tasting notes: Not only does Italian rustica arugula look sharper with its spiked edges, its flavor is more intensely peppery, says BA senior food editor Andy Baraghani.

Conventional wisdom says not to wash your cast iron pans with detergent, and while that does hold true, «a little bit of soap on the sponge won't do any major damage,» according to Dawn Perry, Bon Appétit senior food editor.

They actually aren't really crumbs at all but instead flakes, and senior food editor Claire Saffitz says that's what makes their texture so damn good.

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.

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

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

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.

Beer tenderizes the meat and adds great flavor, says Frances Largeman - Roth, RD, Healths senior food and nutrition editor.

«A healthy halo develops around products like these,» says Frances Largeman - Roth, RD, Health magazines senior food and nutrition editor.