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How To Make Soft-Boiled Eggs
 Soft-boiled eggs are simple to make. With just a few simple steps, you’ll get tender whites and warm, jammy yolks every time—perfect for any meal. Ingredients Large eggs, cold from the fridge Salt and freshly ground black pepper Large eggs, cold from the fridge Salt and freshly ground black pepper Instructions Bring a saucepan (large enough to hold the eggs in a single layer) of water to a boil over medium-high heat. Using a slotted spoon, gently lower cold-from-the-fridge eggs into the water one at a time (don't drop them in or they'll crack). Cook for exactly 6½ minutes, adjusting the heat as necessary to maintain a gentle boil. Meanwhile, fill a bowl large enough to hold the eggs with cold water and some ice cubes. When the eggs are done cooking, transfer them to the water and chill until just slightly warm, about 2 minutes. Use an egg shell cutter or sharp knife to remove the tops and serve in egg cups. (This egg cup and cutter set is similar to the one I have.) If you don't egg cups but would like to serve the soft-boiled eggs this way, you can also use shot glasses. Alternatively, the eggs can be peeled and sliced in half. Serve warm with salt and pepper. Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket in there, which makes the egg shell easier to remove. Note: To make toast soldiers, cut off the crust from thick-sliced bread, and toast until golden. Slather the toast with butter and use a serrated knife to cut into thin sticks (or "soldiers"). Bring a saucepan (large enough to hold the eggs in a single layer) of water to a boil over medium-high heat. Using a slotted spoon, gently lower cold-from-the-fridge eggs into the water one at a time (don't drop them in or they'll crack). Cook for exactly 6½ minutes, adjusting the heat as necessary to maintain a gentle boil. Meanwhile, fill a bowl large enough to hold the eggs with cold water and some ice cubes. When the eggs are done cooking, transfer them to the water and chill until just slightly warm, about 2 minutes. Use an egg shell cutter or sharp knife to remove the tops and serve in egg cups. (This egg cup and cutter set is similar to the one I have.) If you don't egg cups but would like to serve the soft-boiled eggs this way, you can also use shot glasses. Alternatively, the eggs can be peeled and sliced in half. Serve warm with salt and pepper. Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket in there, which makes the egg shell easier to remove. Note: To make toast soldiers, cut off the crust from thick-sliced bread, and toast until golden. Slather the toast with butter and use a serrated knife to cut into thin sticks (or "soldiers"). Nutrition Information Powered by Serving size: 1 egg Calories: 61 Fat: 4 g Saturated fat: 1 g Carbohydrates: 0 g Sugar: 0 g Fiber: 0 g Protein: 5 g Sodium: 61 mg Cholesterol: 160 mg Serving size: 1 egg Calories: 61 Fat: 4 g Saturated fat: 1 g Carbohydrates: 0 g Sugar: 0 g Fiber: 0 g Protein: 5 g Sodium: 61 mg Cholesterol: 160 mg
How To Make Tender Poached Chicken
 Tender poached chicken is easy to achieve using chicken tenderloins and the right cooking method. Ingredients 1 tablespoon salt 2 pounds chicken tenderloins 1 tablespoon salt 2 pounds chicken tenderloins Instructions In a large pot, bring 2½ quarts of water and the salt to a boil. Add the chicken, immediately remove the pot from the heat, and cover it with a lid. Let it sit for 15 to 17 minutes, or until the chicken is just cooked through. To test for doneness, cut into the center of one of the tenderloins; it should be white throughout with no sign of pink. (Or insert a meat thermometer into the thickest part of the tenderloin; it should register 165°F.) Do not overcook. Using tongs, transfer the poached chicken to a cutting board. Let cool, then shred, discarding the tough tendon at the end of each tenderloin. Transfer the chicken to an airtight container, and refrigerate until ready to use. The poached chicken will keep for 3 to 4 days. In a large pot, bring 2½ quarts of water and the salt to a boil. Add the chicken, immediately remove the pot from the heat, and cover it with a lid. Let it sit for 15 to 17 minutes, or until the chicken is just cooked through. To test for doneness, cut into the center of one of the tenderloins; it should be white throughout with no sign of pink. (Or insert a meat thermometer into the thickest part of the tenderloin; it should register 165°F.) Do not overcook. Using tongs, transfer the poached chicken to a cutting board. Let cool, then shred, discarding the tough tendon at the end of each tenderloin. Transfer the chicken to an airtight container, and refrigerate until ready to use. The poached chicken will keep for 3 to 4 days. Nutrition Information Powered by Per serving (9 servings) Serving size: 1/2 cup Calories: 265 Fat: 16 g Saturated fat: 3 g Carbohydrates: 15 g Sugar: 0 g Fiber: 1 g Protein: 15 g Sodium: 455 mg Cholesterol: 41 mg Per serving (9 servings) Serving size: 1/2 cup Calories: 265 Fat: 16 g Saturated fat: 3 g Carbohydrates: 15 g Sugar: 0 g Fiber: 1 g Protein: 15 g Sodium: 455 mg Cholesterol: 41 mg
How To Make The Best Scrambled Eggs
 These scrambled eggs are easy enough for a weekday morning—but taste like they came from a fancy brunch spot. Ingredients 3 tablespoons milk 2 teaspoons cornstarch 6 eggs Heaping ¼ teaspoon salt ¼ teaspoon dried dill (optional) 2 tablespoons unsalted butter 1 teaspoon finely chopped fresh chives (optional) 3 tablespoons milk 2 teaspoons cornstarch 6 eggs Heaping ¼ teaspoon salt ¼ teaspoon dried dill (optional) 2 tablespoons unsalted butter 1 teaspoon finely chopped fresh chives (optional) Instructions Combine the milk and cornstarch in a medium bowl. Whisk until the cornstarch is completely dissolved and no lumps remain. Add the eggs, salt, and dill (if using) and whisk until evenly combined. In a medium nonstick skillet, melt the butter over medium heat. When the butter starts to bubble, add the egg mixture. Let it set around the edges, about 30 seconds. Using a rubber spatula, pull the edges inward, letting the runny eggs spill toward the edges of the pan. Let cook 30 seconds more, then pull the set edges to the center again. Continue cooking, stirring in the same manner, until the eggs look soft and slightly undercooked, 60 to 90 seconds more (they will continue to cook, so best not to wait until they are fully cooked to take them off the heat). Remove from the heat and transfer the eggs to a platter. Sprinkle the chives over the top (if using) and serve. Combine the milk and cornstarch in a medium bowl. Whisk until the cornstarch is completely dissolved and no lumps remain. Add the eggs, salt, and dill (if using) and whisk until evenly combined. In a medium nonstick skillet, melt the butter over medium heat. When the butter starts to bubble, add the egg mixture. Let it set around the edges, about 30 seconds. Using a rubber spatula, pull the edges inward, letting the runny eggs spill toward the edges of the pan. Let cook 30 seconds more, then pull the set edges to the center again. Continue cooking, stirring in the same manner, until the eggs look soft and slightly undercooked, 60 to 90 seconds more (they will continue to cook, so best not to wait until they are fully cooked to take them off the heat). Remove from the heat and transfer the eggs to a platter. Sprinkle the chives over the top (if using) and serve. Nutrition Information Powered by Per serving (3 servings) Calories: 207 Fat: 16 g Saturated fat: 16 g Carbohydrates: 3 g Sugar: 1 g Fiber: 0 g Protein: 11 g Sodium: 262 mg Cholesterol: 342 mg Per serving (3 servings) Calories: 207 Fat: 16 g Saturated fat: 16 g Carbohydrates: 3 g Sugar: 1 g Fiber: 0 g Protein: 11 g Sodium: 262 mg Cholesterol: 342 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Sunny Side Up Eggs
 Learn the simple technique for making perfectly cooked sunny side up eggs—ideal for breakfast and beyond! Ingredients 1 large egg Pinch of salt Pinch of freshly ground black pepper 1 teaspoon unsalted butter 1 large egg Pinch of salt Pinch of freshly ground black pepper 1 teaspoon unsalted butter Instructions Crack the egg into a small bowl and set aside. Place a medium non-stick pan over medium-low heat. Let heat up for 30 seconds. Once hot, add the butter to the center of the pan and heat until melted. Add the egg to the pan and let cook for 1 minute. Cover the pan and cook for 2 minutes. (Note: If you prefer your egg yolk to be cooked more/less runny, reduce the heat to low during the covered cooking step and cook until desired doneness.) Once the egg whites look set/cooked, and the yolk is jiggly but not fully raw, use a plastic spatula to lift the cooked egg out of the pan onto a plate. Sprinkle with salt and pepper and serve. Crack the egg into a small bowl and set aside. Place a medium non-stick pan over medium-low heat. Let heat up for 30 seconds. Once hot, add the butter to the center of the pan and heat until melted. Add the egg to the pan and let cook for 1 minute. Cover the pan and cook for 2 minutes. (Note: If you prefer your egg yolk to be cooked more/less runny, reduce the heat to low during the covered cooking step and cook until desired doneness.) Once the egg whites look set/cooked, and the yolk is jiggly but not fully raw, use a plastic spatula to lift the cooked egg out of the pan onto a plate. Sprinkle with salt and pepper and serve. Nutrition Information Powered by Per serving (1 servings) Calories: 105 Fat: 9 g Saturated fat: 4 g Carbohydrates: 0 g Sugar: 0g Fiber: 0 g Protein: 6 g Sodium: 127 mg Cholesterol: 196 mg Per serving (1 servings) Calories: 105 Fat: 9 g Saturated fat: 4 g Carbohydrates: 0 g Sugar: 0g Fiber: 0 g Protein: 6 g Sodium: 127 mg Cholesterol: 196 mg
How To Steam Broccoli
 Learn how to steam broccoli to perfection using either a steamer basket or a large skillet—it’s a quick and easy side dish for so many meals! Ingredients 1¾ pounds broccoli crowns, cut into 1½" florets Salt, to taste 1¾ pounds broccoli crowns, cut into 1½" florets Salt, to taste Instructions Steamer Basket Method: Fill a large pot with about an inch of water and bring to a rolling boil. Place the broccoli florets in a steamer basket (or metal colander) inside the pot. Cover with a tight-fitting lid, reduce the heat to low, and simmer for 6 to 8 minutes, or until the broccoli is bright green and tender-crisp. Once done, season with a bit of salt. Large Skillet Method: Fill a large skillet filled with just enough water to cover the bottom, and bring it to a simmer over medium heat. Place the broccoli florets directly in the skillet, and cover it with a lid. Steam the broccoli for 4 to 5 minutes on low heat, or until it’s bright green and tender-crisp. Once done, season with a bit of salt. Steamer Basket Method: Fill a large pot with about an inch of water and bring to a rolling boil. Place the broccoli florets in a steamer basket (or metal colander) inside the pot. Cover with a tight-fitting lid, reduce the heat to low, and simmer for 6 to 8 minutes, or until the broccoli is bright green and tender-crisp. Once done, season with a bit of salt. Large Skillet Method: Fill a large skillet filled with just enough water to cover the bottom, and bring it to a simmer over medium heat. Place the broccoli florets directly in the skillet, and cover it with a lid. Steam the broccoli for 4 to 5 minutes on low heat, or until it’s bright green and tender-crisp. Once done, season with a bit of salt. Nutrition Information Powered by Per serving (6 servings) Calories: 72 Fat: 5 g Saturated fat: 1 g Carbohydrates: 8 g Sugar: 5 g Fiber: 2 g Protein: 1 g Sodium: 199 mg Cholesterol: 0 mg Per serving (6 servings) Calories: 72 Fat: 5 g Saturated fat: 1 g Carbohydrates: 8 g Sugar: 5 g Fiber: 2 g Protein: 1 g Sodium: 199 mg Cholesterol: 0 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Easy Homemade Croutons
 Quick, flavorful, and a great way to use up day-old bread—these croutons bake up perfectly crisp and golden every time. Ingredients 2 cups cubed French or Italian bread, preferably day old 2 tablespoons unsalted butter, melted 2 teaspoons finely chopped mixed fresh herbs, such as parsley, thyme, chives, sage, and/or rosemary Salt and freshly ground black pepper 2 cups cubed French or Italian bread, preferably day old 2 tablespoons unsalted butter, melted 2 teaspoons finely chopped mixed fresh herbs, such as parsley, thyme, chives, sage, and/or rosemary Salt and freshly ground black pepper Instructions Preheat the oven to 375°F and set an oven rack in the middle position. Scatter the bread cubes on a 13 x 18-inch baking sheet (for easier cleanup, line it with heavy-duty aluminum foil). Directly on the baking sheet, toss the bread cubes with the melted butter and herbs. Sprinkle with a pinch of salt and a few grinds of black pepper. Bake for 13 to 15 minutes, tossing once, until the bread cubes are golden brown and crisp. Let cool and store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Preheat the oven to 375°F and set an oven rack in the middle position. Scatter the bread cubes on a 13 x 18-inch baking sheet (for easier cleanup, line it with heavy-duty aluminum foil). Directly on the baking sheet, toss the bread cubes with the melted butter and herbs. Sprinkle with a pinch of salt and a few grinds of black pepper. Bake for 13 to 15 minutes, tossing once, until the bread cubes are golden brown and crisp. Let cool and store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Nutrition Information Powered by Per serving (6 servings) Calories: 80 g Fat: 4 g Saturated fat: 3 g Carbohydrates: 9 g Sugar: 1 g Fiber: 0 g Protein: 2 g Sodium: 101 mg Cholesterol: 10 mg Per serving (6 servings) Calories: 80 g Fat: 4 g Saturated fat: 3 g Carbohydrates: 9 g Sugar: 1 g Fiber: 0 g Protein: 2 g Sodium: 101 mg Cholesterol: 10 mg
How to Select and De-Seed a Pomegranate
This post may contain affiliate links. Read my full disclosure policy. Pomegranates are gorgeous autumn/winter fruits full of glistening ruby-red seeds called arils, which are like little capsules of juice that burst in your mouth. The taste is similar to citrus—a little tart, a little sweet—and they’re full of vitamin C, fiber, and antioxidants. De-seeding a pomegranate is easy once you get the hang of it. Plus, it’s half the cost of buying the arils ready-to-eat. Best of all, this method keeps things neat—no cutting board needed and no mess to worry about! These vibrant arils are perfect for cocktails (like this pomegranate sangria), snacks, adding a pop of color to savory salads or fruit salads, or even sprinkling over yogurt or overnight oats. “What a great and easy way to peel a pomegranate! I tried this and it was so easy!” Pomegranates usually begin to show up in the produce department of supermarkets between late October and early November. Select pomegranates that feel heavy for their size (the heavier the fruit, the juicier it will be). The ones you choose should be firm and the outside of the pomegranate should be free of blemishes and soft spots. Before working with pomegranates, be sure to put on an apron and use a stain-proof work surface because the juice splatters and stains (and pomegranate juice stains are a bear to remove). How To De-Seed A Pomegranate Using a sharp knife, slice an “X” about one-inch deep in the top of the pomegranate. Hold the pomegranate facing down over a bowl of cold water and break it apart into quarters. Under the water, pry each quarter back and use your fingers to nudge the arils out of the membrane. They will sink to the bottom of the bowl. Don’t worry if some white pith/pieces of membrane end up in the water. It will all float to the top of the water; just skim or pour it off. Finally, drain the arils in a strainer. That’s all there is to it! The seeds will keep well in an airtight container in the refrigerator for several days. You May Also Like Comments (14)Add Comment Comments (14) Add Comment
How to Peel, Grate and Chop Ginger
This post may contain affiliate links. Read my full disclosure policy. As you can tell from many of my recipes, I love cooking with fresh ginger. It’s a versatile ingredient that works just as well in savory dishes, from Thai-style butternut squash soup to butter chicken, as it does in those on the sweet end of the spectrum, like my Stone Fruit Salad with Ginger Lime Syrup. It’s also a key ingredient in Asian cooking, adding a slightly sweet yet peppery flavor to stir-fries, sauces, marinades, and salad dressings. If you’ve been reluctant to cook with fresh ginger because it’s hard to imagine how to get it from that knobby-looking root to a version that can enhance the flavor of your meals, read on for simple guidance on how to peel and grate ginger. Put the ginger on your cutting board and using a sharp knife, cut it into manageable pieces and cut off any small knobs. Find a flat spot on the trimmed ginger so you can place it securely on the cutting board. Use a vegetable peeler or sharp knife to remove the papery skin. While the skin is dry and rough, it’s thin, so once you start peeling, you’ll quickly reveal the flesh. After you’ve peeled the ginger, grate it with a handheld grater or on the small holes on a cheese grater. (Ginger is very fibrous. The fibers run from the top to the bottom of the root. Hold the piece of ginger you are grating so that you grate across the grain of the fibers.) Some recipes require chopped ginger instead of grated. To chop it, you’ll need to peel the ginger like you do in preparation for grating it. How to Chop ginger Find a flat spot on the trimmed ginger and place it securely on the cutting board. (If necessary, cut off a thin slice off lengthwise and then lay the ginger on that side for a more stable surface.) Slice the ginger into 1/8-inch-thick slabs. Stack a few of the slabs and cut them lengthwise into 1/8-inch-wide strips. They should resemble matchsticks. Repeat this with the remaining slabs. Line the small strips up in a horizontal row and cut crosswise to dice. If your recipe calls for minced ginger, gather all of the chopped ginger into a pile and cut through it using a rocking motion with your knife. Recipes that call for Fresh ginger Shrimp Pad Thai Tandoori Chicken Drumsticks with Mango Chutney Asparagus Salad with Almonds & Ginger-Sesame Vinaigrette Thai Chicken Soup with Rice Noodles Shrimp Pad Thai Tandoori Chicken Drumsticks with Mango Chutney Asparagus Salad with Almonds & Ginger-Sesame Vinaigrette Thai Chicken Soup with Rice Noodles Comments (34)Add Comment Comments (34) Add Comment
How To Cook Spaghetti Squash
 Don’t let the hard shell intimidate you — learn how to cook spaghetti squash in just a few simple steps! Ingredients 2 medium spaghetti squash (about 2½ pounds each) 1 tablespoon extra virgin olive oil 1 teaspoon salt ½ teaspoon freshly ground black pepper 2 medium spaghetti squash (about 2½ pounds each) 1 tablespoon extra virgin olive oil 1 teaspoon salt ½ teaspoon freshly ground black pepper Instructions Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil for easy clean-up. Using a very sharp chef's knife, cut a sliver off of the stem end of each squash (this creates a flat surface to cut the squash in half). Stand each squash upright on a cutting board, flat side down, and slice through them top to bottom, using your body weight to press the knife down, to cut each squash in half. Using a soup spoon, scrape out the seeds and discard them. Place the squash halves cut side up on the prepared baking sheet. Drizzle with the oil and sprinkle evenly with the salt and pepper. Flip the squash halves so they are cut side down. Roast for 40 to 50 minutes, or until the squash is golden brown underneath and tender when pierced with a fork. Let sit until cool enough to handle, then use a fork to scrape out and fluff the strands. Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil for easy clean-up. Using a very sharp chef's knife, cut a sliver off of the stem end of each squash (this creates a flat surface to cut the squash in half). Stand each squash upright on a cutting board, flat side down, and slice through them top to bottom, using your body weight to press the knife down, to cut each squash in half. Using a soup spoon, scrape out the seeds and discard them. Place the squash halves cut side up on the prepared baking sheet. Drizzle with the oil and sprinkle evenly with the salt and pepper. Flip the squash halves so they are cut side down. Roast for 40 to 50 minutes, or until the squash is golden brown underneath and tender when pierced with a fork. Let sit until cool enough to handle, then use a fork to scrape out and fluff the strands. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.