Inspired by conversations on the Food52 Hotline, we’re sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: Why you should start brining your meat—and how to start. Read on for how to brine chicken, turkey, pork chops, and more.
Have you ever suffered the travesty that is a dry, tasteless chicken breast? Or tried to cut into a pork chop, only to be rewarded with a bicep workout and a rumbling stomach? Or chewed your way through a turkey that tastes like it might’ve been made out of sand?
I have great respect for Sunday preppers—people who divide big batches of vegetables, protein, and grains into perfect lunchtime portions a week at a time. But as much as I love the idea of using one day to take care of multiple meals, my commitment-phobic heart says “nah.”
Instead, I lean on two to three make-ahead dishes a week. It’s still prepping, but bite-sized, night-before endeavors. In addition to picking sturdy meals that will last a day or two (or three), just enough time for me to not get bored of them, I seek out simpler recipes—so my work-weary brain won’t balk and I won’t lose steam before it’s all done.
This grilled flank steak is seasoned with the smoky flavors of chili powder, paprika, and cumin. Combined with the sweetness of honey and a zip of lime juice, this flank steak is flavorful, but without covering the tender, meatiness of the cut.
I’m back. We’re back. We’re in it! Summer snuck right up at me the last few weeks. I spent a few good days in Toronto recently and wow TORONTO – you’re wonderful. Such nice people. Such good food. Such chic restaurants. I’m smitten.
I’ve got a boatload of Joy the Baker plans coming up the next few months which means more travel – I’m packing up to come see you and bake together. It’s a hair-brained Bakehouse idea that’s really come to life, see the eighth link below.
This week I’m testing a dozen or so summer recipes, light and fresh, that will make their way to this space over the next few weeks. All things I want to enjoy by a pool. Incidentally I called a meeting with my contractor next week where he’ll likely tell me that I’m stone-cold crazy for wanting to put a pool in my modest backyard. Im content with the pool vibe snacks. That’s much more reasonable.