Our Love of Sweet and Salty

By Marilyn Hunter

Our boys adore chicken teriyaki. It’s that sweet and salty combination that can’t be beat. In fact, Ben and Nick love it so much they conned our neighborhood sushi chef, Tashi, to wrap it with rice and sesame seeds in toasted nori for a roll that’s not on the menu. We go to Tashi’s at least once a week, so chef starts rolling when he sees the boys walking through the door.

Teri means glaze and yaki means grill…it’s a glaze made from soy sauce, sake, mirin and sugar. It’s a brilliant balance of slightly sweet and salty flavors. It goes just as well on fish and beef as it does on chicken. The sauce is easy to make, but save yourself some time and buy a high-quality bottled version.

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Flour Power

By Katie Barreira

All-purpose flour is the workhorse of baking, but what about those other kinds, like pastry and cake flour? Ever wonder about the difference? It’s primarily about the protein. When protein and water combine they produce gluten, the glue of baking. Different flours have more or less protein, depending on their end use. Choosing flour with the right protein content will help your baked goods achieve the best possible texture.

When baking, always follow the recipe as written. Rather than substituting one flour type for another, look for a recipe that calls for the appropriate flour.

Bread Flour: At around 12 percent protein, this high-gluten flour gives a structured, chewy texture to breads.

All-Purpose Flour: About 10 percent protein.

Pastry Flour: About 8 percent protein – soft enough to keep your piecrust light and delicate, but strong enough to hold those flakey layers together.

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A Feast for One

By Lori Powell

I have always enjoyed feasts big or small, no matter what the number in courses or number of guests. Tonight I’m celebrating a feast for one!

When I first lived in New York City, I shared a two-bedroom apartment, #13 (apparently this building had not gotten the notice that this was an unlucky number), in a fourth- floor walkup with a lovely person I knew from high school.

While she was out training for the next marathon, I was home making a three-course dinner for myself. Table set with candles burning.

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Crazy for Cukes

Congratulations to Melinda G from Missouri who won our Picnic Time English-style willow basket sweepstakes! We hope you'll have plenty of opportunity to use it this summer.

Sandy's out on vacation having fun in Japan this week. In her stead, Catherine Pantsios, one of our stellar Special Fork Food Editors is sharing her latest obsession: Thai Cucumber Peanut Salad.

By Catherine Pantsios

I guess it’s pretty obvious where the phrase “cool as a cucumber” comes from—there’s no denying this crisp green fruit (yes, cukes are a fruit, not a vegetable) is a sure-fire refresher on a hot day. Cucumbers have a bright, yet subtle flavor that blends well with many flavor palettes, whether it’s in a Russian salad with sour cream and dill; a Japanese quick pickle with rice vinegar, soy sauce and a touch of sugar; or a fiery Korean kimchi.

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Easy Date Night Dish

By David Hu

I have a standing date night with my wife every Tuesday. Sometimes we’ll eat out, sometimes we’ll catch a movie and sometimes we’ll cook at home. When it’s my turn, I always like to make something special – but because date night is mid-week, whatever I cook can’t take too long.

One of my favorite ingredients is mussels; they’re elegant, require very little prep and the best way to eat them is steamed, which doesn’t take a lot of effort. My favorite mussel dish is Moules Marinière. It’s a classic dish with only five ingredients so prep and cook won’t take more than 30 minutes.

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