James P. Dewan – Page 8

For the mozzarella, you can slice fresh mozz or get good quality bricks to shred. And, if you're partial to those bags of pre-shredded mozzarella? Go ahead.

How to make eggplant Parmesan — maybe like nonna’s

May 31, 2019 at 1:44 p.m.

Don't be surprised if you're absolutely mad for eggplant Parmesan. After all, the word for eggplant in Italian, melanzana, translates as, wait for it — "apple of madness." So, grab...

In making sauerkraut, start with the freshest cabbage you can find. Cut off the base, quarter the cabbage, then slice out the core from each piece.

How to make sauerkraut at home

May 31, 2019 at 1:42 p.m.

Microbes have gotten a bad rap. Sure, they're at the center of the Zombie Apocalypse, but not all microbes are bad. Some, in fact, are very, very good. Like those...

Raw cashews and breadcrumbs serve as the base for this very garlicky gazpacho.

Gazpacho, modern or ancient, either is a breeze

May 31, 2019 at 1:42 p.m.

If you're my age or older (I like to tell people that I'm in my late, LATE, LATE thirties), you'll no doubt agree with me that things aren't what they...

Team olive oil, red wine vinegar, herbs and garlic to make a killer chimichurri; add paprika if you want a zestier red version of the sauce.

Chimichurri: An easy sauce that goes well with just about everything

June 30, 2019 at 6:13 a.m.

Today, Prep Schoolbi-Wan Kenobi, we're talking chimichurri. I know what you're thinking. You're thinking, "Hmmm. Chimichurri. That's one of those mythical, spiny monsters that roam the Puerto Rican countryside, terrorizing...

Although some people avoid making frittatas, the egg dish actually is easy to whip up.

A fabulous frittata in just five steps

May 31, 2019 at 1:40 p.m.

Given our American infatuation with eggs, it's peculiar that you don't hear more about the frittata, an Italian concoction that's like a cross between an omelet and a crustless quiche....

When the disk is 5-7 inches wide, switch to working on the edge. Pinch the dough with thumb and index finger of one hand, letting the dough drap. With the other hand, pinch the edge of the dough a couple inches farther along. Holding the dough firmly in your non-dominant hand, use your dominant hand to pull the dough away, stretching it slightly. When it stretches slightly, relax the grip of your non-dominant hand so that the edge of the dough is pulled a little bit through its thumb and index finger.

Getting pizza dough right: A step-by-step primer

May 31, 2019 at 1:40 p.m.

Why is there so much crappy pizza out there? I'll tell you why: not enough love. And crappy dough. Now, I can't do much about the love, but I sure...

Tapenade is greater than the sum of its parts and that's saying something, because every one of its parts is super flavorful: olives, garlic, capers, anchovies. (Lisa Schumacher/food stylist.)

Tapping into tapenade: 7 delicious things to do with the olive spread

June 15, 2018 at 8:09 p.m.

Tapenade, the robustly flavored olive condiment from our friends in Provence, France, is gaining popularity in these United States. As well it should. Once you see how easy it is,...

Add the main ingredient -- here, cabbage -- to your sauteed aromatics.

How to braise vegetables for deeper, richer flavor

May 31, 2019 at 1:38 p.m.

God bless the interwebs and its eternal preservation of knowledge. For all I know, you may be reading this deep into the distant future, long after I've shed this mortal...

Cover with mashed potatoes, spooned on or piped, but spooning is much easier, of course. (Lisa Schumacher/food styling.)

How to master shepherd’s pie: It’s about the layers and seasoning

May 31, 2019 at 1:38 p.m.

Well, it's pert near March 17th again. And you know what that means. Paddy's Day. Now, no doubt some of you crazies enjoy the madness: pubfuls of shrieking partyers, clad...

Weave the bacon strips like a basket, pulling up alternate pieces, then tucking in more pieces crosswise. (Food styling by Lisa Schumacher)

How to get more out of your bacon

May 31, 2019 at 1:37 p.m.

Well, Prep Schootroids, it's another year, isn't it? And what better way to kick it off than with a brief homage to our old friend Mr. Bacon. Bacon was invented...

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