Love the sear of a stainless skillet but not the way peppers can start to meld to the bottom midway through cooking? A little more oil should help. But don’t just pour it over the top of the food or you’ll end up with a greasy, soggy mess. Instead, use a metal spatula to loosen the vegetables or meat and push them to one side of the skillet. Then tilt the pan so the empty area is over the heat. Add the oil to the empty area (1 or 2 tablespoons should do it) and let it get hot before moving the food back. The heated oil on the hot pan will create a slick, nonstick surface, guaranteeing a surefire sauté.
Try this trick to bring honey back to a luscious, drizzly state: Place the container in a bowl of hot water until the honey is smooth and runny, 5 to 10 minutes. (Alternatively, remove the lid, then microwave the jar in 30-second intervals.) To prevent crystals from forming again, store the honey in a cool, dry place (not the refrigerator) and avoid introducing moisture. So no double-dipping once your spoon hits your tea.
To keep your fingers safe from nicks, use the following technique on wobbly vegetables (such as potatoes, squash, and beets).
Step 1: With a sharp knife, cut a thin slice along the length of the potato (or another vegetable) to create a flat side.
Step 2: Turn the potato cut-side down on the cutting board. This will ensure that the potato is stable and won’t roll away. Slice as desired, stopping when the potato becomes unsteady and difficult to grip.
Step 3: Turn the potato so that the broad, flat side from which you made the last cut is face down on the cutting board. Continue to slice as desired.
Want to sweeten your lemonade or iced tea? Don’t reach for the sugar bowl. You’ll get a better result—no sandy granules at the bottom of the glass—if you mix up a batch of simple syrup instead. Just combine 1 cup water with 1 cup sugar in a small saucepan and cook over medium heat, stirring often, until the sugar has completely dissolved, 3 to 5 minutes. Let it cool and add to beverages as needed. (Use 1½ teaspoons of simple syrup for every teaspoon of sugar you would usually use.) Store the syrup in the refrigerator for up to 2 weeks.
Keeping Crudités Fresh
There’s nothing inviting about a platter of limp broccoli florets and dried-out carrot sticks, so use this strategy to keep cut-up produce crisp and bright for up to 12 hours: Cover everything with a layer of damp paper towels, then wrap the platter in plastic wrap and refrigerate until the start of the party (a.k.a. crunch time).
How to Grill Corn
It’s hard to beat the smoky-sweet flavor of fresh corn cooked on a grill. Here’s how to do it.
Step 1. Pull the husks back from the corn, but leave them attached at the stem. Remove and discard the silks.
Step 2. Pull the husks back up around the corn. Soak the ears in a roasting pan or large bowl full of water for 15 minutes. (The water will prevent the husks from burning.
Step 3: Grill the corn over medium heat, turning often, until the kernels are tender and the husks are lightly charred, 8 to 10 minutes.
How to Soften Brown Sugar
Midway through the banana bread recipe, you realize that your brown sugar is one rock-hard mass. Solution: Place the block of sugar in a bowl, sprinkle with a teaspoon of water, cover with a damp paper towel, and microwave in 30-second intervals, checking between each, until soft. (This may take several minutes.) To keep a new package fresh, place the entire bag of sugar in an airtight container (as shown above) or a resealable freezer bag; store at room temperature.
Step 1: Very important—don't use soap or scouring powder on a seasoned pan. It will destroy the nonstick coating. Instead, sprinkle the pan with kosher salt and scrub it with a paper towel.
Step 2: Rinse the pan clean under hot water. Dry it immediately and thoroughly with paper towels, then apply a thin, even coating of vegetable oil. If you keep your cookware stacked, place a paper towel in the pan to protect its surface.
Your grill can do so much more than churn out burgers. It can cook an entire meal—say, steak, vegetables, and even bread—all at the same time. The key is to divide the grill into three zones: a direct, high-heat area for searing and fast grilling; an indirect, medium-heat area for big pieces and long-cooking items; and a low-heat safe zone, where you can move food if there’s a flare-up. It’s simple enough with a gas grill, but it’s just as easy with a charcoal one. Follow these five steps.
Step 1: Light the coals and let them burn for at least 10 minutes. They are ready when they are glowing and covered with light gray ash.
Step 2: Spread about two-thirds of the lit coals in a double layer over a third of the bottom grill grate. This is your hot zone, for direct-heat grilling.
Step 3: Spread the remaining coals in a single layer over the center third of the grill grate. This is your medium-heat zone, for indirect grilling.
Step 4: Leave a third of the grill grate coal-free. This is your safe zone, where you can move juicy burgers and skin-on chicken pieces that are flaring or foods that need to be kept warm.
Step 5: Attach the top grate and get grilling.
How to Make a Piecrust Without Rips and Tears
Step 1: On a piece of floured parchment or wax paper, roll out the dough to an even thickness, rotating the paper as you go. Occasionally lift the dough and flour the paper underneath to ensure that the dough can roll freely. Dough too soft to roll? Place the paper and dough on a baking sheet and refrigerate just until firm.
Step 2: Run your hands under the dough to loosen it from the paper, then position the paper (and dough) over the pie plate. Place one hand under the dough and use your other hand to pull the paper out. Gently fit the dough into the bottom and corners of the pie plate and crimp the edge before filling.
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