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Agricultural industry group FedagriPesca estimates that more than half the nation’s clams and mussels were eaten by the blue crab this summer. Culinary solutionA fisherman harvests blue crabs in the lagoon of Scardovari, south of Venice, Italy, on August 11, 2023. Italian farmers’ group Coldiretti suggests serving the blue crab with rosemary in a salad, or with sauteed garlic over spaghetti. Blue crab is fast becoming a feature item at restaurants across the country, primarily as a spaghetti sauce with fresh tomatoes. Lionello Cera, who runs the two-Michelin-starred Antica Osteria Cera di Campagna Lupia, says he has tried it in various dishes, but will not be putting blue crab on his menu anytime soon.
Persons: Rome, , Piero Cruciatti, , They’ve, ” Enridca Franchi, Coldiretti, Giorgia Meloni, Francesco Lollobrigida, Lollobrigida, ” Gabriella Gibin, Gibin, Lionello Cera, Antica Osteria Cera, Campagna Lupia, fishmonger Organizations: Rome CNN, Getty, UNESCO, University of Siena, CNN Locations: Adriatic, Italy, Scardovari, Venice, AFP, Po Delta, Tuscany, United States, Asia, Rovigo, Roman, Testaccio
Pedro Alvarez never imagined his high school job delivering filet mignon and sautéed lobster tail to rooms at the Tropicana Las Vegas would turn into a longtime career. “Movie stars and thousands of dollars in tips,” Mr. Alvarez, 53, said. “If it was up to me, I was never going to leave.”Yet when the Strip shut down for more than two months early in the coronavirus pandemic, Mr. Alvarez became one of tens of thousands of hospitality workers in Nevada to lose their jobs. After the hotel reopened, managers told him that they were discontinuing room service, at least for a while. Since then, he has bounced between jobs, working in concessions and banquets.
Persons: Pedro Alvarez, filet mignon, Mr, Alvarez Organizations: Tropicana Locations: Vegas, Nevada
There may be no better summer sandwich than a tomato one, on white bread smeared wall-to-wall with mayonnaise and sprinkled lightly with flaky salt and a little cracked black pepper. But as he so often does when he’s cooking, Eric Kim recently came up with a few tweaks that take things to new heights. For his sandwich (above), in addition to lightly toasting the bread (that’s a yikes for some), Eric adds to his salt and pepper a sprinkle of furikake, the savory-sweet Japanese spice blend and rice seasoning. The seaweed in the mixture, he wrote for The New York Times Magazine, “amps up the tomato’s savoriness, intensifying the harmony of fruit, carb and condiment.”Excellent! (Will I go further off-piste and add a sautéed soft-shell crab to each of the sandwiches?
Persons: Eric Kim, Eric, Will Organizations: The New York Times Magazine Locations: furikake
“Fried cheese,” he said, without missing a beat. The only fried cheese I knew of at the time was the mozzarella sticks at sports bars. Mozzarella sticks got love too; his devotion to fried cheese was vast and deep. He’d adore Zainab Shah’s new recipe for paneer chile dry (above), a dish of shallow-fried paneer cubes with a peppery, gingery ketchup-soy sauce. Served on both sides of the Pakistani-Indian border, it’s spicy and sticky, crisp and melting, and you can even swap out the cheese for tofu.
Persons: Zainab Shah’s Locations: New York
Should You Upgrade to the Always Pan 2.0?
  + stars: | 2023-06-03 | by ( ) www.wsj.com   time to read: +4 min
I’ve been using the original version since 2020 to make eggs, pancakes, fried rice and more. As far as the standard features go, the Always Pan 2.0 performs just as well as the original. To do so, I made a spinach, artichoke and parmesan frittata—a recipe I’ve made before in a simple nonstick frying pan. (When I’ve made the same recipe in a different pan, I had to cook for several minutes longer to get the middle to set). And when it came time to flip the frittata out of the pan and onto a serving dish, it slid out beautifully in seconds.
Persons: Madeline Diamond, I’ve, I’m, Pan, it’s Locations: caked, The
Those who are into Lego Star Wars are among the most popular. It was at an informal contest where Louis met Victor, a fellow Lego Star Wars fanatic. Soon they ranked among the most popular Lego Star Wars YouTubers in France, known for the size and scope of their MOCs. The two friends no longer fit with that satisfying click that comes from snapping together two Lego bricks. Though it must have taken a truck to haul away all of Louis' Lego, no neighbor reported seeing anything suspicious.
Well, not at Ikea per se, but on the Ikea website — where I purchased the Tillreda, a single-burner induction cooktop, for $69.99. I got a magnet; if it doesn't stick to a pot, the pot won't work on an induction plate. That meant I couldn't do stuff on the Tillreda like boiling soup and pasta, things that require a long time on an inefficient gas flame. "In cases like that, the heat losses for a gas flame really add up," McGee says. I tried one in a cast-iron pan on the induction plate.
WHETHER IN THE CABINET or the veg bin of the refrigerator, onions are in every kitchen, right? I usually have a basket of them on my counter, ready to be chopped and sautéed and eventually stirred into whatever soup, stew or pasta dish is on my stove. For much of my career as a chef, I thought of onions as essential, yes, but not exciting—the backup singers of the food world. But several years ago, I had an epiphany that forever changed my thinking about the onion’s place on the plate.
German-style Christmas markets crop up all over the world this time of year. For me, a visit to a Christmas market is an essential part of the festive season. Whether with family, friends, or colleagues, a Christmas market and a few glasses of mulled wine always hit the spot. I visited the "Weihnachten an der Spree," or Christmas on the Spree, all-inclusive Christmas market in Berlin, Germany, to see if it was worth it. So if, like me, you like to stroll through Christmas markets and look at stalls full of handcrafted objects, decorations, and other knickknacks, you'll be disappointed.
All-new episodes of “Stanley Tucci: Searching for Italy” starts this Sunday, October 9, at 9 p.m. CNN —Stanley Tucci knows a lot more about food now than he used to. The star was joined by his parents, Stanley Tucci, Sr. and Joan (née Tropiano) for an episode set in Calabria, where his family has roots. “That they appreciate the effort that people go through to grow good food, to raise good food and then to cook good food,” he said of his hopes for his kids. And then cooking good food and sharing good food, all the wonderful things that come from that.”Tucci told CNN he has always had an intellectual curiosity about food.
Confessions of a 1980s flight attendant
  + stars: | 2022-06-09 | by ( Jacopo Prisco | ) edition.cnn.com   time to read: +11 min
American Airlines Kids' meals: American Airlines' inflight menu included burger options for children. American Airlines Douglas DC-6: American Airlines was the first carrier to introduce the Douglas DC-6 plane, back in 1947. American Airlines American Airlines Douglas DC-7: International flights were a man's world when the Douglas CD-7 was introduced in 1953. American Airlines Royal Coachman: In the early 1960s, American Airlines' Royal Coachman menu included beef consommé, sauteed breast of chicken in wine and a fruit tartlet. Singapore Airlines Singapore Airlines: Flying was still glamorous in the 1980s on the Business Class upper deck.
French food: 20 classic dishes everyone needs to try
  + stars: | 2022-05-30 | by ( Foren Clark | ) edition.cnn.com   time to read: +22 min
CNN —The roots of French cooking run deep. Adobe StockThis list of classic French dishes would be incomplete without the inclusion of something from the country’s extensive repertoire of patisserie. Adobe StockNot every French dish can be served all day, but then again, the crepe isn’t just any French dish. Blanquette de veauBlanquette de veau: Tender meat in a creamy, comforting sauce is a go-to dish for French home cooks. A large helping of pot-au-feu is thought to epitomize the spirit of French cooking – that sharing food, wine and conversation with a table full of loved ones is what makes life worth living.
24 of the world’s best sandwiches
  + stars: | 2022-05-11 | by ( Terry Ward | ) edition.cnn.com   time to read: +20 min
Fanfo/Adobe Stock Montreal smoked meat sandwich, Canada:Smoked meat sandwiches sit on the counter at Schwartz's Deli in Montreal. This starchy wonderland features buttered white bread and stuffed with fries (aka chips in its native Britain). Montreal smoked meat sandwich, CanadaSmoked meat sandwiches, seen here at Schwartz's deli in Montreal, are piled high with smoked beef brisket. Cucumber sandwich, United KingdomOn the dainty side of the sandwich spectrum, cucumber sandwiches are a traditional English afternoon tea staple, often spotted on the same tiered platters with scones and mini-pastries. But if you’re whipping one up at home, any thick white bread is sure to be satisfying.
Persons: “ Eva Longoria, Joshua Resnick, Ulises Lima, Anastasia Nurullina, NOLA, Brent HofackerAdobe, Marlon, It's, Graham Hughes, AP Po, Stacy Zarin Goldberg, butty, PimboroughAdobe, Reuben, Masahiro Makino, Matt Rourke, Broodje haring, broodje haring, Brent Hofacker, Juan Mabromata, Patrick Donovan, Eva Longoria, ” Tramezzino, shawarma, , chả lụa, cilantro, Pan, Bon appétit, smørrebrød, Andy Huse, Chip butty, Said, sando, Reuben –, monsieur, madame, madame et monsieur, Philly cheesesteak, Falafel, , You’ll, It’s Organizations: CNN, Adobe, Swiss, Adobe Stock Montreal, Canadian Press, AP, The Washington Post, Getty, truffle, New Orleans ’ Lower, la Miami, New, Philly, futbol Locations: Mexico, Italy, Middle, Mexican, Vietnam, United States, New Orleans, Genoa, Uruguay, bagnat, France, Denmark, Copenhagen, South Africa, Canada, Montreal, Tunisia, Cuba, Kingdom, United Kingdom, Britain, Japan, Philadelphia, Netherlands, Africa, Argentina, AFP, New England, Guadalajara, Mexico’s Jalisco, Turin, Venice, tramezzini, Europe, Greece, Germany, Turkey, Pambazo, Veracruz, Puebla, It’s, Ho Chi Minh City, , New Orleans, Orleans, Chivito, Uruguayan, Pan bagnat, Nice, South, Bon, Smørrebrød, Scandinavia, Gauteng, Johannesburg, bologna, Quebec, Fricassé, Florida, Miami, Tampa, la Tampa, la, Lancashire, England, Nebraska, New York, City, Eastern, Beirut, Amman, Choripán, Buenos Aires, South America, Maine, Connecticut
“I think in every country in the world, historically, some soups were seen as restorative.”That’s true no matter what you call it. These are CNN Travel’s nominations for 20 of the best soups around the world:Banga | NigeriaBanga is so popular in Nigeria that shops sell ready-mixed packets of spice. By 1930, Nguyen explained, the soup was served with slices of raw beef cooked gently in the broth. Today, beef pho remains the most beloved version in Vietnam, with options that include the original raw beef, a mix of raw and cooked beef, brisket and tendon. Slip them into a bowl of beef broth for a world-class soup that includes tender beef, pale slices of radish, chili oil and fresh herbs.
Persons: you’ve, Janet Clarkson, “ It’s, Clarkson, you’re, , , jansa, beletete, Leisa Tyler, LightRocket, Andrea Nguyen, Nguyen, Ukraine “, frik, camarones, Katherine Frey, It’s, Spain Gazpacho, Tom McCorkle, , Gumbo, it’s, It's, chiles, Menudo rojo, blanco, moqueca, ayam, Tom yum goong, Natasha Breen, Shutterstock, — it’s, Turkey Yayla çorbasi, weren't Organizations: CNN, Nigeria Banga, UNESCO, borscht, Washington Post, United States, Menudo, Mexico Menudo, cilantro, chiles Locations: Banga, Nigeria, Niger, orima, Vietnam, Ukraine, Eastern Europe, Russian, France, Marseille, Saffron, Portugal, Portugal's, Minho, Algeria, Libya, Tunisia, North Africa, camarones, Peru, Arequipa, amarillo, Gazpacho, Spain, Andalusia, Africa, West Africa, Nigerian, Louisiana, West, Choctaw, New Iberia, Harira, Morocco Moroccan, Yom Kippur, Kharcho, Georgia, Lanzhou, China, Mohinga, Myanmar, Mexico, Mexican, moqueca, Bahia, Brazil, Indonesia, Singapore, Malaysia, Suriname, South America, Thailand, Fukuoka Prefecture, Kyushu, çorbasi, Turkey, pita
Korean food: 39 best dishes we can't live without
  + stars: | 2017-07-12 | by ( Violet Kim | ) edition.cnn.com   time to read: +21 min
courtesy Korean Tourism OrganizationSamgyeopsal is the Korean word for pork belly, and it’s a staple at what many Westerners know simply as Korean BBQ restaurants. Kimchi Stew (김치찌개)A lesser-known fact about kimchi is its versatility as an ingredient in a whole slew of derivative dishes, which comprise a category of their own. And with its traditional companion of Korean rice wine, makgeolli, pajeon makes the perfect meal for a rainy day. courtesy Korean Tourism OrganizationAs is frequently the case with many South Korean meat dishes, Bossam at its core is simple: steamed pork. courtesy Korean Tourism OrganizationIn South Korea we wait for summer just so we can start eating naengmyeon every week.
Persons: it’s, It’s, jjigae, , Ganjang, tantalizingly, gejang, oden, , Haemul, pajeon, tteokguk, Doenjang, Chuncheon, Hobakjuk, Bibim, panini, Nakji Organizations: CNN, Korean Tourism Organization Samgyeopsal, Korean, Organization, Korean Tourism Organization, Korea, Korea Tourism Organization, Korean Tourism Organization Galbi Locations: ssamjang, Seoul, South, South Korea, yesteryear, Gangwon, japchae, Korea, North Korea’s Pyongyang
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