A Winning Chili for Super Bowl Sunday

By Joy Taylor
For The Family Table, a blog for busy families

I’ll admit right up front that my favorite teams got knocked out of Super Bowl contention weeks ago. (Okay, if you must know: Chicago Bears and Green Bay Packers; long story that I would like BOTH rivals. But, hey, I’m a Midwesterner.)

But despite their losses, I’ll still be glued to the TV come Sunday for the royal conclusion to football season. That means our home will be filled with people and enough food to satisfy the whole defensive line.

The most all-American of foods will be a part of the menu: chili. Now everyone has their favorite bowl of red – with or without beans, blazin’ hot or mildly sweet; pork cubes or ground beef. If you haven’t already settled on your Super Bowl game plan, food-wise, perhaps you’ll give one of my favorite chili recipes a try.

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Cockles – Perfect for One...or Two

By Lori Powell
For One or Two Bites, a blog for singles and couples

Just call them the other littleneck clam – New Zealand littlenecks (cockles), that is. They’re a bit sweeter and more tender than the larger, better-known littlenecks, but only if you are careful how you cook them.

I am big on buying local but I make occasional exceptions when it’s an ingredient that can’t be sourced locally, no matter what the season. These little (1/2- to 1-inch in diameter) briny jewels are flown in live from New Zealand where they play a critical role in filtering the water. Amazing!

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The Secret to Moist Chicken Breasts

By Linda Lau Anusasananan
For Cooking Newbie, a blog for beginner cooks

My Hakka Chinese grandmother, whom I called Popo, was adamant that chicken should not be overcooked. She insisted that the flesh have a smooth, slippery texture.

I adapted her cooking technique for whole chicken, likely borrowed from the Cantonese, to chicken breasts. Breasts are convenient and easy to cook, but tend to dry out when overcooked. Steeping ensures a moist texture, every time.

This Chinese method is super easy and practically foolproof. Just boil water, add chicken pieces, return to boil, cover pan and turn off the heat. The chicken cooks in the residual heat, gently steeping to a silky smoothness that Popo would have approved of. It's a forgiving technique – since there is no constant direct heat, the chicken remains moist even if it steeps slightly too long.

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How to Toast Spices

By Sandy Hu
A new video for Video Friday

Do you find you’re cooking with more spices, more often? I do! I’m lucky to have a floor-to-ceiling herb and spice cabinet in the Special Fork kitchen and I turn to it often – especially for Mexican, Middle Eastern and Indian dishes.

Many recipes I cook these days call for toasted spices or seeds. Toasting brings out the flavor and aroma of spices and takes away the raw taste – especially important when the spice is used uncooked, as in dips, salad dressings and salads.

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Pork Tenderloin – Better with Bacon!

By Debby Goldsmith
For The Family Table, a blog for busy families

I’ve heard it said often that everything is better with butter. With that, I can’t disagree! However, I also like to think that everything (almost) is better with bacon – especially pork tenderloin.

Pork tenderloin is a leaner cut of meat and that’s one of the major reasons it’s so popular. (Quick-cooking is probably a close second.) A few strips of bacon wrapped around a tenderloin can make a good thing even better.

This no-fuss recipe, always a popular one with my family, also works well for a dinner party. It’s just as easy to cook two tenderloins as it is to cook one!

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