How to chop an onion

Though it seems simple enough, chopping is an important skill. Uniform pieces of onion (or other veggies, meat or chicken, for that matter) not only look impressive but cook evenly. Sharpen your knife before you start--it will cut more easily, making you less likely to hurt yourself. 

1. Trim both ends from a medium onion. Place cut-side down on a cutting board and slice in half. 

2. Remove and discard outer layers. Place on half, rounded side up, on board. Place your palm flat over curve of onion.

3. Holding knife parallel to board, make 1 or 2 slices (lengthwise) into onion.

4. Shape your hand into a claw and make 3 to 4 cuts straight down into the onion, leaving one end slightly attached.

5. Change direction and slice straight down, following curve of onion half. Repeat with remaining half. 

Chicken Biryani

2 Tbsp. vegetable oil
6 bone-in, skinless chicken thighs, about 5 oz each
1 tsp. salt
1/8 tsp. black pepper
1 large onion, chopped
3 cloves garlic, chopped
2 cups white long-grain rice
1 can (14 1/2 oz) reduced-sodium chicken broth
1 Tbsp. garam masala
1/2 tsp. ground ginger
1 package (10 oz) frozen peas and carrots, thawed
1/4 cup cilantro (optional)
1/4 cup cashews, coarsely chopped (optional)

Directions
Heat oil in a large skillet over meduium-high heat. Season chicken with 1/4 tsp of the salt and the black pepper. Cook chicken 4 minutes per side. Remove to a plate.

Add onion to skillet and cook 3 minutes; add garlic and cook 1 minute. Stir in rice, broth, 2 cups water, garam masala, ginger and remaining 3/4 tsp salt. Scrape up any browned bits from bottom of skillet. Return chicken and any accumulated juices to skillet. Simmer on medium-low, covered, for 20 minutes or until all liquid is absorbed. Stir in peas and carrots; cook for an additional 5 minutes

To serve, garnish with cilantro and cashews
Makes 6 servings

Lemon Meringue Bars

2 sticks (16 tablespoons) unsalted butter, softened
1 3/4 cups plus 2 Tbsp. all purpose flour
1/4 cup plus 3 Tbsp. confectioners' sugar
2 Tbsp. plus 1 tsp. freshly grated lemon zest
1/4 tsp. coarse salt
6 large eggs plus 4 large egg whites
2 1/4 cups plus 2 Tbsp. granulated sugar
3/4 cup plus 3 Tbsp. fresh lemon juice (Do NOT use the stuff in the bottle)

Directions
Preheat oven to 350 degrees. Make the crust: Put the butter, flour, confectioners' sugar, 2 tsp. lemon zest and the salt in a bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well blended.

Transfer the mixture to a 9x13-inch rimmed baking sheet. Press the batter evenly into the baking sheet. Chill in the freezer 10 minutes. Bake until golden (20 to 22 minutes). Let cool completely on a wire rack.

Make the filling: Whisk together the whole eggs, 1 3/4 cups granulated sugar, lemon juice and 1 Tbsp. plus 2 tsp. lemon zest. Pour over the crust. Bake until the filling is set (18 to 20 minutes). Let cool completely until on a wire rack. Keep the oven at 350 degrees.

Make the meringue topping: Put the egg whites and 1/2 cup granulated sugar in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form.

Using an offset spatula or the back of a spoon, spread the meringue over the filling, swirling to create soft peaks. Bake until the meringue begins to brown (8 to 10 minutes). Let cool completely. Cut into bars. The bars can be refrigerated in an airtight container up to 1 day.
Makes 12 bars

Apple Strudel

1 cup dried bread crumbs

3/4 cup grated, peeled red apple (1 to 2 apples)

1/2 cup golden raisins 

1/4 cup pitted prunes, coarsely chopped

1/4 cup honey

2 Tbsp. Armagnac or other good-quality brandy

1 tsp. ground cinnamon, plus more for sprinkling 

1/2 tsp. coarse salt

5 sheets phyllo dough (at least 11x14 inches), thawed if frozen

1/2 cup (1 stick) unsalted butter, melted

Confectioners' sugar and whipped cream, for serving

Directions

Preheat the oven to 375 degrees with rack in upper third. Gently stir together bread crumbs, apple, raisins, prunes, honey, brandy, cinnamon, and salt in a medium bowl. Set filling aside.

Brush a sheet of phyllo with butter. Top with 2 sheets, and brush with butter; repeat. Spread with filling. Starting at a short end, roll to enclose filling. Transfer, seam side down, to a baking sheet lined with parchment paper. 

Bake until golden brown, about 35 minutes. Transfer to a wire rack; cool 15 minutes. Sprinkle with cinnamon and sugar; serve with whipped cream. 

Serves 4

Meat Temperatures

Meat temperature guidelines recommended by the USDA are designed to protect consumers from the pathogens that cause food-borne diseases. Because these pathogens can cause serious health complications (or even worse in very rare occasions), it is necessary to adhere to them strictly when preparing food for children, pregnant women, the elderly and people with weakened immune systems. When cooking meat for healthy adults, however, many chefs feel comfortable diverging from the USDA guidelines, cooking most cuts-except ground meat-between 5 and 20 degrees lower, which should produce juicier, more flavorful results. Poultry is an exception to the rule of lowering temperatures; the USDA's recently revised recommendation for cooking poultry at 165 degrees is also endorsed by most professional chefs. Ground meat must also be cooked through, to the USDA's guidelines.

To ensure accurate temperatures, you will need to calibrate your thermometer often. To do this, stand the device in ice water or boiling water; if it does not read 32 or 212 degrees, respectively, adjust it. If it cannot be calibrated properly, make sure to note the difference when you cook. Always insert the thermometer into the densest portion of the meat, avoiding bones, as they are hotter than the rest of the cut and may yield a false reading. For whole poultry, turn the bird so its neck cavity faces you, and insert the thermometer through the thigh, near the socket. For all types of meat, remember to allow for resting time. After it's out of the oven, the internal temperature of the meat will continue to rise as must as 5 to 10 degrees, depending on the size of the cut. Finally, remember to let meat stand at room temperature before  serving or carving; this allows all of the juices, which concentrate in the center during cooking, to redistribute. Smaller cuts should rest for 5 minutes; medium 15 to 20, and large cuts, 30 minutes.

Rosemary Chicken and Tomatoes

Tender, slow-simmered chicken at its best.

1 Tbsp. oil
2 lbs. skinless chicken thighs
2/3 cup chicken broth
1/4 cup white wine or chicken broth
2 cloves of garlic, minced
salt and pepper, to taste
6 plum tomatoes, chopped
2 green peppers, cut into strips
1 1/2 cups sliced mushrooms
2 Tbsp. cornstarch
2 Tbsp. cold water
2 tsp. fresh rosemary, snipped
cooked egg noodles or rice

Directions
Heat oil in a skillet over medium heat
Saute chicken until golden, about 5 minutes
Drain
Add broth, wine or broth, garlic, salt and pepper to skillet; bring to a boil
Reduce heat; cover and simmer for about 20 minutes
Add tomatoes, peppers and mushrooms
Simmer covered for 15 minutes until chicken is cooked through
Transfer chicken to a serving dish; cover to keep warm
In a small bowl, combine cornstarch, water and rosemary; stir into vegetable mixture
Cook and stir until thickened and bubbly; cook for an additional 2 minutes
Serve chicken over noodles or rice; spoon sauce over chicken
Serves 5

Pot Roast and Sweet Potatoes

I love sweet potatoes and I'm always looking for new ways to serve them...they have such a good flavor in this recipe.

1 1/2 to 2 lbs. boneless beef chuck roast
2 Tbsp. oil (I prefer canola for beef dishes)
1 onion, thinly sliced
3 sweet potatoes, peeled and quartered
2/3 cup beef broth
3/4 tsp. celery salt
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cinnamon
2 Tbsp. cold water
1 Tbsp. cornstarch

Directions
In a skillet, brown roast on all sides in hot oil; drain
Place onion and sweet potatoes in a slow cooker; top with roast
Combine broth and seasonings; pour over all
Cover and cook on low setting for 10 to 12 hours, or on high setting for 4 to 5 hours
Place roast on a serving platter, surrounded with vegetables; keep warm
Combine cornstarch and water in a small saucepan; add one cup of juices from slow cooker
Cook and stir over medium heat until thickened and bubbly; continue cooking and stirring an additional 2 minutes
Serve gravy with roast
Serves 4