Food: Page 160

Why spend money on fancy garlic-flavored olive oil when you can make it yourself at home? Karen Holmes shows how to add pizzazz to a favorite dish with this easy and elegant garlic olive oil.

The secret to cooking the perfect chicken breast is to give it wings—a butterfly cut through the meat that resembles the wings of a butterfly. Cooking diva Dani Luzzatti slices thru the mystery.

How do you bring the maximum color to your veggies in the minimum amount of time? Blanching food, or parboiling, yields crisp, colorful vegetables that Oodleboxtv culinary cutie Dani Luzzatti prefers to call crudités.

People are terrified of cooking rice for some reason, and claim that it never comes out right. They say it's either a big gluey mess, or crunchy and under-cooked! Well, this method should fix all those problems.

Chef John shows you a fantastic, all-purpose salad dressing using sherry vinegar. The second is a technique that makes emulsifying a dressing a fast and easy process. The reason I like sherry vinegar so much is that combines the complex, tartness of really good wine vinegar, with the rich, sweetness of balsamic vinegar. The vinaigrette shown today literally goes great with everything; whether it's under a delicate filet of poached fish, over a grilled steak, or with an avocado salad, as you see...

This succulent dish has all the things I love in a recipe; an easy piece of meat to work with, a super simple sauce that tastes like something that took hours, and the classic flavor combination of hot/tangy with sweet/fruity. Ingredients needed are pork tenderloin, garlic clove, white vinegar, chicken stock, black cherry preserves, salt, cracked black pepper and butter.

Chef John tells us that he normally would avoid any in-home deep-frying, but as you'll see in this clip, these go so fast, and we use such a small amount of oil that it's actually quite fast and easy. Most grocery stores carry both round and square "wonton wrappers" or, as they are sometimes called, "wonton skins."

Chef John shows us in this version pairs the silky texture of the fresh tuna, with the sweet, vibrant flavor of mango, and the smooth richness of avocado. It's dressed very simply with rice vinegar, soy, and lime. We also cut our tuna into a small dice so we can present it molded into small ramekins. This is simple to make, and a great, light, first course to any dinner. You will need Ahi tuna steak, mango, avocado, minced ginger, lime, chili paste or hot sauce, rice vinegar and soy sauce.

Sarah shows us a quick recipe for mint pesto.You will need mint leaves, sliced almonds, olive oil and salt.

This easy recipe promises perfectly crispy and flavorful roast potatoes. Don't just have them on special occasions, make this extra crispy roast potatoes recipe today!

A typical, tasty vegetable dish from the south of France. Served either hot or cold, as a main course, or to garnish grilled meat or fish dishes. It's equally delicious with some fresh basil.

Blinis are traditional Russian pancakes made with caviar - a great substitute for those canapés you may be fed up of seeing.

A good snack to prepare is green mangos with chili. It is found on every street corner in Malaysia. You will need green mangos, sugar, coarse salt and dried Thai chiles.

Petey Greene shows you how to be yourself and eat watermelon. In this clip from civil rights activist Petey Greene's Washington DC television program in the Spring of 1982, Greene explains how to eat watermelon. Utterly bizarre. Also, pointers on eating corn and fried chicken.

This recipe for sporcamusi (phyllo pastry with lemon custard) comes courtesy of chef Pasquale Martinelli of Bellavitae restaurant.Layer phyllo dough in 2 stacks of 6 sheets, brushing between each sheet with melted butter. Cut each stack in half lengthwise and each strip into thirds to make 12 rectangles. Cut each rectangle on the diagonal to make 24 triangles. Place triangles on prepared baking sheets and bake until they are golden, about 4 to 6 minutes.Place 3 tablespoons lemon custard in the...

This great recipe is courtesy of Rona Tison.Fill a small pot or tea kettle with spring or mineral water; bring to a boil.Pour water into a Yuzamaski "cooling vessel."Place tea leaves into a small teapot. Pour over cooled water; cover and let stand 2 minutes Pour tea into 3 teacups, rotating cups while pouring. Serve immediately.

Evaporated, condensed, and whole milk are combined in this cake for just the right amount of sweetness. Make the cake up to three days in advance and refrigerate it. It's traditionally served chilled and topped with whipped cream but is also delicious with chopped pineapple.

Sarah Carey of Everyday Food shares the three steps to making a tasty Mexican-Style Lasagna.Prepare filling made right in the processor, for step one.Layer the tortillas and then the filling is put in just like a regular lasagna.The last layer will be the cheese.

Martha and Sarah Carey from Everyday Food cook a chicken soup that takes less than an hour. Ingredients you will need are fresh parsley leaves, black peppercorns, dried bay leaf, fresh thyme, garlic clove, carrots, parsnips, onions, chicken and coarse salt.

Lucinda Scala Quinn, a host of the PBS series Everyday Food, shares her recipe for Jamaican jerk chicken. Ingredients you will need are scallions, garlic cloves, Scotch bonnet peppers, fresh thyme, ground allspice, freshly ground pepper, course salt and a whole chicken with the backbone removed.

Martha shares a sweet Good Thing: chocolate garnishes. Here is a sweet Good Thing to add to your Valentine's Day dessert that is very simple to create. You can make your own chocolate hearts to garnish your sorbet, ice cream, or even a slice of cake. All you need is some dark chocolate and Reynolds parchment paper.

Around here we call them "Jacks Ribs" but typically they are known as Country Style Pork Ribs. They are simple to grill and a great recipe to have on hand if you need a quick and easy meal from the BBQ grill. Although most Rib men describe this cut more as a "chop" than "rib", the pork industry prefers to call them Ribs. So Ribs they are!

I found this to be a much better video on how to make Peanut Brittle, one of my favorite desert concoctions. Go daddy!

Watch the Grillmasters at the Barbecue Web prepare some beef chuck burgers so juicy and full of flavor that it will no doubt become one of your favorite quick and easy BBQ recipes. It's quick and easy. All you need is 3-4lbs fresh ground chuck beef, tomatoes, sweet onions, sliced cheese if it's a cheeseburger you want, and any of your favorite condiments.

As part of our Best Bakers series, Mark McGough shared his recipe for pecan rolls. You will need for the dough active dry yeast, warm water, milk, sugar, unsalted butter, salt, egg, all-purpose four, non stick cooking spray. For the filling you need sugar, ground cinnamon, unsalted butter and for the topping you need unsalted butter, light-brown sugar, corn syrup and pecan halves.

Martha Stewart shares a Good Thing for pre-scooping ice cream, then shows one viewer how to re-pot a cactus. To save a little time at a party, prepare perfect scoops of ice cream for your guests ahead of time. Cover a cookie sheet in plastic wrap for insulation, and then begin scooping. To get smoother spheres, dip the scoop in cool water as you go. These single-dip servings will hold their shape in the freezer until you're ready to transfer them to bowls.

This recipe, by renowned chef Jean-Georges Vongerichten, was originally developed for a restaurant kitchen, which typically includes a convection oven. To prepare this at home, bake the meringues overnight, or until dried, on the bottom rack of a gas oven with only the pilot light on.

This family recipe for pecan pralines comes courtesy of fashion designer Tom Ford. The recipe was his grandmother's. Ingredients you will need are sugar, baking soda, light cream, unsalted butter and pecan halves.

How to make succulent grilled pork chops is covered in this video. There are easy step by step instructions and ingredients needed for your dish.

Chef Michael Schulson shares his favorite recipe for vegetable dumplings.Fill a medium pot with water and bring to a boil over high heat. Add salt and return to a boil. Add edamame and cook until tender, about 10 minutes.Drain edamame and transfer to the bowl of a food processor along with heavy cream, butter, remaining 1 teaspoon salt, and truffle oil, if using. Process until smooth.

John Barricelli of "Everyday Food" makes a marble cake as part of our Chefs' Secrets series.The ingredients are as follows:unsalted butter,cake flour,baking powder,salt,sugar,eggs,vanilla extract,buttermilk, and Dutch-process cocoa powder.

We show you how to BBQ a couple of rib steaks make sure they have good marbling. Salt and pepper both sides before putting in the Weber grill. Sear them on both sides and cook indirectly the rest of the way.

A traditional and exquisite dish made with the highest quality minced beef. A flavorsome dish for all occasions. Savor this steak tartare recipe.

Light golden pastry and a rich meat and kidney filling, makes this one a British favorite!

This authentic recipe for steak fajitas will bring a little "Tex-Mex" to your dining table and much of the fun is in adding the toppings!

The hot dog is an American snack now popular the world over. This easy hot dog recipe will show you how to make this traditional summer treat!

This popular appetizer is just the thing for your next party. The seasoned meat and the savory sauce will always be among the first snacks to disappear.

Versatile, savory and cured in pepper and spices, salt beef is a delicacy that once tasted, is never forgotten!

The sweet pineapple is a wonderful complement to the gammon steaks, making it a meat dish which both adults and children will love.

Mr. Perkins of trnd.tv explains how you cook and eat a "Bayerische Weisswurscht" - a Bavarian white sausage. Very authentic!