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CookingLightLearning how to cook brown rice is like scrambling eggs or cooking a juicy chicken breast—it’s one of those essential culinary skills that every home cook should master. When gently simmered on the stovetop, brown rice makes a perfect whole grain base for veggie-packed burrito bowls, stir fries, and stuffed peppers. It’s also an endlessly versatile side that pairs well with just about any protein or vegetable. Follow our basic stovetop method to make ultra-fluffy brown rice, every single time. But first—take these 5 trusted tips for perfect rice to heart: Stick to the Ratio. The secret to cooking perfect brown rice lies in one easy ratio: 1 cup brown rice to 2 ½ cups liquid. Swear by it, and you’ll never make sad, mushy rice again. (Our recipe uses a combo of chicken stock and water, but you can also use vegetable stock.) Simmer Means Simmer. Keep your rice humming along at a steady simmer to prevent the bottom from burning. You’ll know if you need to crank the heat down if you notice excess steam escaping through the lid of the pan. No Peeking. Resist the urge to remove the lid while your rice is cooking—doing so lets out precious steam that helps gently cook the rice. Choose the Right Pan. Use a saucepan that’s too small, and the liquid is likely to spill over during cooking. For 1 cup of rice, a 2-quart, medium-sized saucepan does the trick. Don’t Forget to Rest. The same resting rules for chicken or steak also apply to rice. Allowing the rice to cool for several minutes with the lid on gives it a firmer texture (and prevents it from burning the roof of your mouth).YummlyAt Thanksgiving and Christmas, millions of families around the world gather around baked ham. But you don't have to wait for a special occasion. Baked ham is ideal, anytime you need to feed a crowd. And, if you're looking to impress, our baked ham with mojo sauce recipe won't let you down. _What is a baked ham?_ Ham refers to any slice of pork from a pig's back leg. A whole ham is the entire limb – from the hip to the knee. Most supermarket hams have been preserved and cooked. So, in preparing a baked ham, you're not cooking it, but infusing it with all-important flavor and heat. _What kind of baked ham should you buy?_ There's more than one kind of baked ham. For maximum flavor, go for a bone-in whole ham. If you're nervous about the complications of carving, choose a spiral-cut ham, which comes pre-sliced. Even easier to carve than a spiral ham is a boneless ham, but it's significantly less flavorful. Plus, once you've eaten a bone-in whole ham, you can use the bone for soup! Whole hams are preserved in one of two ways: wet-curing or dry-curing. The typical commercial ham – known as “city ham” – is wet-cured, which means it's been injected with brine. Less common is “country ham”, which is dry-cured. This process, which originated in France over 2,000 years ago, involves salting the ham, before hanging it to dry – for months or even years! Country hams are tastier than city hams, but they're also more expensive. _How big should your baked ham be?_ Too much baked ham is better than not enough. After all, you can easily add the leftover ham to sandwiches, pastas, pizzas and breakfasts. As a rule of thumb, for each guest, buy 3/4 to one pound of bone-in ham or 1/2 pound of boneless ham. In other words, to feed twenty people, you need 15-20 pounds of bone-in baked ham or 10 pounds of boneless baked ham. Just be sure that whatever you buy can fit in your roasting pan or baking dish. _How do you prepare baked ham?_ There's a cornucopia of baked ham recipes to try, including our mouthwatering baked ham with mojo sauce. Whichever you decide upon, preparation begins with scoring. Using a sharp knife, make diagonal cuts across the baked ham, creating a diamond pattern. The cuts should be an inch apart and 1/8 inch deep. Scoring a baked ham not only looks good, it also intensifies flavor, by allowing the glaze to seep into the meat. _How long does it take to cook baked ham?_ Cooking time varies, depending on size. Generally, for each pound of weight, the ham should spend 10 minutes in the oven. For a 15-pound baked ham, that's 150 minutes – or 2 ½ hours. But don't leave it to guesswork. After two hours, place a thermometer into the thickest section: If it reads 140º F internal temperature, your baked ham is ready; if not, it needs more time. Be sure to pre-heat the oven to 350ºF. _How do you keep a baked ham from becoming dry?_ Most baked ham recipes involve two elements: liquid (usually wine, stock or sauce) and glaze. To prevent dryness and keep the ham juicy, baste every 15-20 minutes, and, to prevent burning, don't glaze until 15-30 minutes before the baked ham is due to come out of the oven. _More baked ham recipes_ Most baked ham glazes include a sweet liquid, such as honey or maple syrup, and spices. Two of our most popular are here: [Honey Glazed Ham](https://www.yummly.com/recipe/Honey-Glazed-Ham-513530) [Glazed Easter Ham](https://www.yummly.com/recipe/Glazed-easter-ham-352702) This second one features a creative brown sugar glaze made up of not just brown sugar, but also mustard, Dr Pepper and apple cider vinegar, among other ingredients. Looking for side dishes? Try these: [Perfect Potatoes Au Gratin](https://www.yummly.com/recipe/Perfect-Potatoes-au-Gratin-The-Pioneer-Woman-Cooks-_-Ree-Drummond-41289) [Cheesy Baked Asparagus](https://www.yummly.com/recipe/Cheesy-Baked-Asparagus-1441599) [Deviled Egg Salad](https://www.yummly.com/recipe/Deviled-egg-salad-302525).Food52I have long been a fan of celery root, happily eating it roasted, pureed, mashed. But celery, well, i only eat it in tuna fish salad or in mirepoix. So I thought “wouldn’t it be fun to put the 2 celeries side by side in some way?” In creating this recipe for two-soups-side-by-side, my goal was really to demonstrate the difference between the flavors of celery and celery root. In so doing, i wanted to present their flavors in their purest forms, not masked (or enhanced!) by alot of other flavors. So i began by minimizing my list of ingredients. Then i decided that i would work with the identical ingredients for the 2 soups, the only difference being the star player- one featuring celery, the other celery root. I chose roasting as their cooking method- to highlight their natural sweetness. And in a presentation epiphany, i created a way to present the 2 soups side by side ...in the same bowl! (and no, not a bowl with a partition!) How?... read on! >>Two Celery Sisters Embracing! (photo to follow soon)Food.comThis is another find from the Weekly Times, a paper I love, and also another wonderful recipe from Jeremy Vincent. I am noting some of Jeremy's suggestions and Tips as written-- If you haven't got a tagine, a saucepan or lidded casserole will suffice. The recipe method below utilises a saucepan or casserole for the cooking. If you are using a tagine, prepare the chicken to the browned stage in the saucepan, remove it from the saucepan and cook the onion and spice as below. Instead of returning the ingredients back to the saucepan with the stock, arrange (optional) sliced potato on the base of your tagine, then the chicken around the centre on top of the potato slices. Pour the onion and spiced stock over the chicken, scatter with the olives and dot with the butter and pieces of lemon before topping with the tagine lid and baking. Save the coriander and parsley for scattering on top when the dish is cooked. TIPS WITH A TAGINE The tagine doubles as both a cooking vessel and serving dish which holds the food warm. Since you won't be stirring during the cooking, take care how you arrange or layer ingredients for a beautiful table presentation. Oil is essential to tagine cooking; don't be overly cautious in using it or you'll end up with watery sauce or possibly scorched ingredients. In most recipes for 4 to 6 people, you'll need between a 1/4 to a 1/3 cup of oil (sometimes part butter), which will mix with cooking liquids to make ample sauce for scooping up with bread. Choose olive oil for the best flavour. Try not to interrupt the cooking by frequently lifting the lid to check on the food; that's best left for adding ingredients or to check on the level of liquids toward the end of cooking.Food52You could say any dish made to be shared with a loved one is “made with love,” but that’s not quite it. A dish “made with love” has a specific, special power: to conjure a loved one’s presence in your kitchen when you need them most. In my case, during a rare visit in a relationship 1400 miles apart, cooking with love meant leaving a little of myself behind. Long-Distance Ragù was inspired by my grandfather’s Calabrese heritage, with the intensity, depth, and personality that runs in three generations of my family. It features not one or two but THREE kinds of pork—pancetta, shoulder roast, and ground—supplemented by a heroic quantity of garlic, a big spike of dry white wine, and, of course, crushed hot Calabrian chile peppers. But there’s also a homey gentleness about it, slow-simmered in a tomato base and mellowed with a knob of butter towards the end. It makes any kitchen smell as if family is in the other room, whether you have Italian family or not. This dish is certainly a labor of love in that it spends hours on the stove, though all the actual work is done in the first 45 minutes. But a long-distance relationship will give you a heightened awareness of how much every one of those hours, even passively spent, truly counts. After we had dinner, I packaged the leftovers, saving some ragù in the fridge for him to reheat that week after I'd gone. But I also quietly stashed one deep in the freezer, to be defrosted for needed comfort in some lonely future moment. Deep down, I think I knew this was my last visit. It was March 1st, 2020. I’ve since made this ragù for friends in their homes; driven it two hours frozen in a deli container strapped in the passenger seat of my car. But only recently did I remake it again in my own house: this time, for the person I once left it for, in the kitchen that now belongs to both of us. When could you make this ragù? Maybe to bring someone closer. Maybe to lend a hand to someone who can’t admit they need one. Maybe when you are unsure how to best be there for someone when you know they need you. Whenever it is, I know that when you choose to make it, yours will have the same power that I hoped mine would: to show the ones you love that you’ll go the distance, no matter what it takes. -- NOTE if using an electric pressure cooker: follow steps 1-6 using the Sauté function (medium heat) on your pot. Do NOT add the water. Cook on high pressure for 1 hour, 15 minutes and allow for at least 20 minutes of natural release before depressurizing. Flip to Keep Warm, shred the meat, then stir in the butter and cheese and allow to combine completely before tossing with hot pasta on the stove.Food52You could say any dish made to be shared with a loved one is “made with love,” but that’s not quite it. A dish “made with love” has a specific, special power: to conjure a loved one’s presence in your kitchen when you need them most. In my case, during a rare visit in a relationship 1400 miles apart, cooking with love meant leaving a little of myself behind. Long Distance Ragù was inspired by my grandfather’s Calabrese heritage, with the intensity, depth, and personality that runs in three generations of my family. It features not one or two but THREE kinds of pork—pancetta, shoulder roast, and ground—supplemented by a heroic quantity of garlic, a big spike of dry white wine, and, of course, crushed hot Calabrian chile peppers. But there’s also a homey gentleness about it, slow-simmered in a tomato base and mellowed with a knob of butter towards the end. It makes any kitchen smell as if family is in the other room, whether you have Italian family or not. This dish is certainly a labor of love in that it spends hours on the stove, though all the actual work is done in the first 45 minutes. But a long-distance relationship will give you a heightened awareness of how much every one of those hours, even passively spent, truly counts. After we had dinner, I packaged the leftovers, saving some ragù in the fridge for him to reheat that week after I'd gone. But I also quietly stashed one deep in the freezer, to be defrosted for needed comfort in some lonely future moment. Deep down, I think I knew this was my last visit. It was March 1st, 2020. I’ve since made this ragù for friends in their homes; driven it two hours frozen in a deli container strapped in the passenger seat of my car. But only recently did I remake it again in my own house: this time, for the person I once left it for, in the kitchen that now belongs to both of us. When could you make this ragù? Maybe to bring someone closer. Maybe to lend a hand to someone who can’t admit they need one. Maybe when you are unsure of how to best be there for someone who you know needs you. Whenever it is, I know that when you choose to make it, yours will have the same power that I hoped mine would: to show the ones you love that you’ll go the distance, no matter what it takes. -- NOTE if using an electric pressure cooker: follow steps 1-6 using the Sauté function (medium heat) on your pot. Do NOT add the water. Cook on high pressure for 1 hour, 15 minutes and allow for at least 20 minutes of natural release before depressurizing. Flip to Keep Warm, shred the meat, then stir in the butter and cheese and allow to combine completely before tossing with hot pasta on the stove.YummlyThis recipe developed over time and this did get rave reviews from my taster panel. This is a chunky version of chili and very earthy; chunks of beef, lots of beans, carrot pieces and sweet red peppers. The real key to the hearty flavor is the chipotle peppers in adobo for a spicy smokiness and the nice deep browning of the beef. Dishes like this are always a great prepare ahead meal as the flavors deepen and meld when allowed to sit for a while. If you're having company so easy to have all prepared and kept in a nice low 250 degree oven to keep warm until serving time. When you think of Super Bowl or snowy days, what could be better than a nice steaming pot of chili? I've been playing around with chili recipe ideas for a while and this one is hearty, flavorful, spicy but not so spicy that kids may turn their nose up at it. You can always make it spicier if you choose at the end or have hot sauce available when serving. Isn't that one of the best parts of from scratch cooking? It's to your taste! **Chipotle in adobo is sold in a small can and there will be leftover chipotle in adobo after making this recipe. Freeze in tablespoon portions and then bag or place in a tightly sealed container once frozen for easy use later. If you have mini muffin tins or old-fashioned ice cube trays which are perfect for saving for later use. Freezing will lot lessen the flavor of the peppers. Serve with some crispy tortilla chips on the side, either shredded cheese or even a dollop of sour cream per serving. If you want added spice how about some pickled jalapeno peppers sprinkled on top? Also some nice corn muffins, corn bread would be a great side too.Food.comBecause it’s too much trouble messing with lasagna noodles and making those careful layers. The quality of the chosen sauce is key. A friend of mine couldn't figure out how she could make the same recipe I did but mine was better until we realized that she was buying a cheap, minimally seasoned spaghetti sauce. Use more or less sauce according to how wet your family prefers lasagna. Lazy Lasagna is easy to halve or double, just adjust the cooking time for the smaller or larger pan.Food.comAnd now for something completely different.... This one takes a bit of forethought since the recipe calls for roasting garlic cloves, but once that's done the recipe is a breeze. I love making paninis. This is a nice combination of flavors, that I think complement each other very well. From Food and Wine Magazine. Please note the directions for roasting garlic, which can be done in advance of preparing the paninis. The cook time does not include roasting the garlic, which takes 30 minutes to an hour depending on how much garlic you choose to roast. The roasted garlic really makes this recipe special. Enjoy! *Note: you can used regular canned tuna in oil instead of the more expensive jarred version. You could also used tuna in water and sub olive oil for the tuna oil.
