Food: Page 158

Asian-style spring and summer rolls are easy to create at home and can make a cooling supper on a hot evening. Use fresh herbs, such as mint, cilantro and basil and wrap With colorful, cooling vegetables -- such as shredded carrot, cucumber, or bean sprouts -- and vermicelli rice noodles. Add cooked, chilled seafood, tofu or chicken if desired.

One of the best ways to warm up a winter meal is to serve a big platter of richly caramelized roasted vegetables. Our favorite combination is a jumble of parsnips, fennel, carrots, red or Yukon gold potatoes, whole garlic cloves and the secret ingredient -- lemon slices. The lemons caramelize and lend a brightness to the other veggies, but should be removed before serving. Cut the veggies into (mostly) uniform pieces and toss with olive oil, coarse salt, pepper and maybe a few herbs (fresh...

"Preparing Pomegranates" Video Food Tip of the WeekPreparing pomegranates can be a pain. All those arils (that's the delicious, juicy part that covers the seed) squirt on your clothes while the papery white pith sticks to your fingers -- and everything else. Save yourself some hassle by prying open pomegranates over a bowl of water. The heavy arils will sink to the bottom while the pith and the spongy skin of the fruit will float -- making it easy to skim them off the surface.

Toasting nuts really brings out their flavor, not to mention it gives them a delicious crunch. Spread nuts in an even layer on a rimmed baking sheet and bake in a 400-degree oven, watching them carefully so they don't burn, for 10 to 15 minutes. Cool and store in an airtight container for up to two weeks.

Yogurt makes a healthy and delicious addition to dips, sauces and soups, but sometimes it can make a recipe taste watery. The solution is to drain the yogurt in a sieve lined with cheesecloth or a clean, lint-free dish towel in the refrigerator overnight until the yogurt becomes thick and creamy-looking.

Love the taste of fresh ginger, but hate throwing out dry, moldy roots? Solve the problem by storing it in the freezer. Whenever you have a hankering for fresh ginger, just grate the still-frozen root into your favorite recipes. Ginger will lose some of its potency in the freezer, but not enough to make a significant difference. When previously frozen ginger thaws completely it develops a sodden texture, so once frozen it's best to keep it that way. Frozen ginger is also a little bit easier to...

Skewer shrimp on the grill. She uses bamboo skewers, large prawns and a common grill. ANG Food Editor Jenny Slafkosky shows us how to properly skewer shrimp.

For this Thai salad dressing you will need coconut milk, masaman curry paste, fish sauce or light soy sauce, sugar, vinegar, chunky peanut butter and water. For the salad you will need wonton skins, vegetable oil, pressed tofu, romaine lettuce, ice berg lettuce, cucumber, red onion, tomatoes and green onions.

Beef broccoli is a very popular dish. To prepare this dish you will need flank steak, soy sauce, ground black pepper, fish sauce, oyster sauce, cornstarch, sesame oil, cooking wine (optional) cooking oil, garlic cloves, water and broccoli.

This video shows you how to prepare Thai spring rolls (Po Pia Thot), a favorite appetizer or snack that everyone enjoys.

This is a delicious tuna salad. It is perfect to serve in the summer. You will need solid white tuna, lime juice, salt, fish sauce, Thai chili peppers, fresh ginger root, red onion, green onions, cilantro, fresh roasted peanuts and iceberg lettuce.

This Thai dish is a good snack or appetizer. You will need baguette bread, chunky light tuna in water, eggs, cornstarch, chopped water chestnuts, sesame seeds, choppped fresh ginger root, chopped green onion and cilantro, fish sauce, fresh pepper, sugar and vegetable oil.

For this Thai dessert which will serve one person you will need banana, coconut milk, sugar, salt and water.

Gomi Style shoes us how to cook skewered food with plumber's torch. It burns cleaner that wood. Then they use cheese puffs as fuel to cook a pot full of rice.

David Tutera makes a beet salad to go with a red, black and white themed dinner.

This short video teaches you how to make real ice cream with your preschooler with just some plastic bags. This is a wonderful activity for using measuring skills, scooping and pouring skills, and experiencing a science reaction. The best part is the great tasting ice you can make in about 5 minutes!

If you ran out of clips to close all those half-eaten bags of chips leftover from the weekend barbecue, this video demonstrates super-easy and useful chip-clip-no-more bag fold.

Make a great breakfast drink to help de-tox your liver, improve digestion, and feel fresh and clean on the inside.

In this video you'll see how to can tomato sauce and salsa. David and Andrea will also tell you how to can crushed and whole tomatoes.

In this video you will learn how to can soup. For this video they show you how to can zucchini soup with a pressure canner. Even if you don't like zucchini, that's ok, you can make other kinds like squash or carrot.

In this David and Andrea will show you howto make and can pâtés, meatloaf and fish, using a pressure canner. You will need to have a meat grinder.

What's so great about butter lettuce? Well for one, it goes with any dressing you throw on it. In this video, you'll learn a great salad recipe that highlights this tasty lettuce.

Aïda Mollenkamp runs through seven basic knife cuts, including the masculine chop, the wily roll cut, and the glorious chiffonade. Also appearing with Aïda are the dainty mince, the foreign-sounding julienne/batonnet, the workhorse dice, and the flirty bias.

Associate Food Editor Aïda Mollenkamp demonstrates how to achieve the perfect poach. Poached eggs can be kept refrigerated for a day or two; in the second video, Aïda shows how to reheat the cooled egg.

A unique breakfast food from India, Vada Pav is a quick and easy meal. Made with fresh chanti and then seasoned with fresh chili, curry leaves, mustard oil and gram flour this is served on a fresh bun. Vada Pav is also a kid friendly meal and vegetarian delight.

Chef Roger Souvereyns prepares prawn a la nage with fennel, vanilla and verbena. The cooking time of this recipe is 90 minutes.

If you're craving cheese, try whipping up a batch of these cheddar cheese sticks at home. This easy recipe cooks up in minutes. For this recipe you will need: flour, salt, ground cayenne pepper, baking powder, butter or margarine, shredded cheddar cheese and sour cream.

This video is a demonstration of how to make raw vegan "cheese" with chef Elaina Love. Just add nuts, miso or sea salt, garlic, Italian seasoning and puree! A simple and delicious recipe.

Master cheesemonger Steven Jenkins gives a quick primer on putting together a selection of cheeses. Stop at four cheeses: "To serve more than three or four cheeses at a time is an insult to all the other ones that you've chosen."Offer variety: "Make sure that all three or four cheeses you've chosen are as different from each other as possible ... in terms of intensity of flavor, the style of flavor, the texture, and the animal." Get a goat, a cow, and a sheep, Jenkins says. "Get something...

Rich in antioxidant, raspberries are a true super food that could even help prevent cancer, so why not try this simple smoothie. It is perfect for the summer and all you need are raspberries, plain or vanilla yogurt, and skimmed milk.

This episode tackles the age old question, what do I do with my meat... why Beef Stew! Alex and Heather try there hand at good ol' fashioned Beef Stew. Pot, Meat, Veggie... what could go wrong. Check it out!

If you love cheese and butter and meat, you can't go wrong with the Monte Cristo sandwich! This ham and turkey grilled goodness is like grilled cheese on steroids.

A delicious, flavorsome omelette which can be served with crusty bread and a light salad. Try our crab omelette recipe.

Fresh Italian soup perfect for both winter and summer dining accompanied by warmed, crusty ciabatta bread. Hope you relish our minestrone soup recipe.

This spiced minced meat pie, can be served as a hot or cold dish and is sure to satisfy even the biggest of appetites. Taste our minced meat rosti recipe.

A delicious meat dish which can be served with a variety of side dishes to make a lovely barbecue lunch.

Thick Shrimp Bisque, a deliciously creamy soup flavoured with herbs. Garnish with the remaining shrimps and a sprinkle of fresh tarragon and parsley. Enjoy our shrimp bisque recipe.

Renowned Italian chef Massimo Tagliaferri shows us how to make sea bass in a salt and parsley crust, stuffed with herbs and garlic. Enjoy our sea bass in a salt crust recipe.

Renowned Italian chef Massimo Tagliaferri shows us how to make delicious veal cutlet fried in a bread crumb batter.

Steamed mussel canapés served with herb mayonnaise, a roast pepper relish and a lime and mango relish. Delight in our steamed mussel canapés recipe.