Food: Page 165

Tired of tasteless pork chops? Learn how to make a nice spice rub to accent the flavor of the meat. You will need cumin, chili powder, cinnamon, clack pepper and salt.

You can find many different kinds of flavorful and exotic olives at your grocery store. The problem is, most still come with their pits intact. If you are going to use these olives in your cooking, you need to get the pit out of there. Learn how to remove the pit from olives in three different ways. Method 1: easy olive pitting Method 2: pitting difficult olives and Method 3: pitting very stubborn olives. One of these three methods should work for you as a successful way to pit olives.

The name may be a bit of a tongue-twister, but we're sure you'll think this healthy dish is a taste-bud twister as well! Patricia Fine, MD gives step-by-step instructions how to make non-dairy penne with fennel pumpkin pasta sauce and gives you some secret tips for keeping the sauce creamy.

Trying to find new and exciting ways to prepare your everyday vegetables? Try palak pakora! Its fresh spinach in a light batter and fried to perfection. You may need to turn the volume up to hear the directions better.

Roti is a whole wheat flat bread that comes from Indina. This is a very quick and simple recipe to follow. Whole wheat flour and water then finish it off by cooking it first in a skillet and then on the open flame on your stove.

Chef Martha Stewart demonstrates how to make marzipan fruits. Using almond paste, Martha creates delicate and edible cake decorations.

Chef Johanne Killeen demonstrates how to make Johnnycake cobblers - delicious fruit desserts with a rich biscuit topping. Cobblers should be served right out of the oven with whipped or ice cream.

Chef Gale Gand demonstrates how to make brown sugar meringue. This is a brilliant variation on classic meringue, made with brown sugar, a half a cup of egg yolks and sugar. The egg yolks are beat over a hot water bath to ensure the eggs are free of bacteria.

Chef Jean Georges Vongerichten demonstrates how to make Thai dipping sauce. This tangy sauces complements the crab rolls perfectly.

Chef Roberto Donna demonstrates how to make pesto sauce. Basil, olive oil and garlic are merged to form this fragrant, bold sauce, ready to top a variety of dishes. It is assembled in a blender. Add salt to taste. This has a lighter garlic taste.

Chef Alice Medrich demonstrates how to make chocolate raspberry ruffle cake. The video concentrates on the steps of assemblying a chocolate genoise cake packed with raspberries and filled with sweetened creme fraiche and topped with chocolate ruffles.

Watch Chef Kev teach you how to make a delicious salmon salad sandwich. Not only does this sandwich look amazing, but it can also be prepared quickly. For an alternate taste, try it with tuna!

Michel Nischan shows conventional use of dishes for saving cleaning time later. Prime examples include using aluminum foil over pans and using zip lock bags rather than storage dishes for saving space.

Mother Love cooks Slammin' Blackened Salmon at the SpoonBread Too restaurant in Harlem. Take note as she uses peppers instead of salts for diabetic dieting and adds a nut glaze and orange peels. This is one tasty dish.

Bruschetta is perfect as an appetizer or an afternoon snack. All you need is bread, olive oil, tomatoes, and some spices. The word bruschetta comes from the Italian term "to roast over coals." So, the most important part is to toast the bread. In modern times, a toaster, broiler, or grill works just fine. I'm placing my bread on a grill. Flip the bread over, and toast it on both sides. You need an Italian loaf or a baguette, garlic, extra virgin olive oil, salt, pepper, tomatoes and basil. You...

In this zesty Mexican Salsa Verde, tomatillos and cilantro mingle with garlic, chiles, and jalapenos. Drizzle on top of tacos, burritos, or salad. You will need tomatillos, garlic, onion, cilantro, salt, vegetable oil, jalapeno, diced green chiles and lemon juice. Salsa verde can be served immediately, but the flavors meld even better when you let it sit in the refrigerator overnight. Enjoy.

Tired of wet and sloppy salsa full of watery tomato seeds? Learn how to remove the seeds and dice a tomato quickly and easily.So first what you're going to do is cut the flesh off of the tomato in kind of a "c" shape, leaving the seed ball in the center. Make sure to use a sharp, serrated knife. Discard the seed ball and be sure to remove any additional seeds from the tomato "petals."If you have any seeds that are left on the tomato, you can just push those out. When you're ready, place a piece...

Broiling is an easy way to heat up a juicy steak to your desired degree of cooking – from rare to well done. Learn how to broil a steak with the option of pan searing it ahead of time.

Using one pot to cook all the ingredients, this shrimp and sausage jambalaya is an efficient way to combine your favorite flavors in one meal. Ingredients needed are cooked sausage, cooked shrimp, vegetable oil, minced garlic, double-strength tomato paste, salt, dried leaf thyme, cayenne pepper, saffron (optional), green onion, red and green bell pepper, can diced tomatoes and uncooked long grain rice.

Fresh mango salsa is a great topping for grilled chicken or fish. See how easy it is to make. You will need fresh mango, roasted red pepper, red onion, jalepeno, lime, a large knife, a small knife, measuring cups and a large mixing bowl. You can experiment with this salsa, adding and trying your own favorite ingredients.