On Thursday this week Ina Garten quietly announced that she was working on a new show on Food Network. Yes, really. The culinary icon and entertaining guru said in her Instagram post that the show is called "Cook Like a Pro" and it will be airing in mid-May. Little else is known about the show so far, but it will undoubtedly be amazing (because Ina).
Tough cuts of meat, like chuck roast, brisket, hanger steak, and flank steak, aren't just cheaper than their leaner counterparts — when cooked just right, they deliver even more flavor. But you won't get any of that flavor without adding a few key steps to their preparation. From a long, slow cook to the power of a brine, here are six ways to get the job done.
From Apartment Therapy → A Temporary, Modular Solution to a Crumbling French Kitchen
If you've ever seen that coupon-based reality TV show, you know that couponers can do some crazy stuff. I wasn't — and am not — one of those couponers, but I was pretty close.
Our family was deep in debt, and I'd heard that you could save a boatload of money if you started couponing. So, I clipped like crazy, shopped the sales, and built a stockpile of the items that were most prevalent among coupons at the time, such as paper goods, toothpaste, frozen entrees, and boxed cereal. It very nearly took over my life and I also purchased more processed foods than I care to admit.
Since then, I've calmed down and cleaned up our diet significantly. You won't see much in the way of frozen chicken nuggets or boxed cereal crowding my kitchen. But I still use coupons to save money at the grocery store. Here are five couponing tips I've come to rely on.
Thanks to all those random sizes, your plastic container collection can become a jumbled mess very quickly. And while we don't usually like to advocate buying things just to get organized (we'd rather spend our money on something fun, like kitchen stuff with flamingos on it!), there is one product that caught our eye recently.
A few weeks ago, I had a very illuminating conversation with a few friends on bacon.
We got on the topic because we were talking about meal planning, and how it's been the answer to budgeting and cooking fatigue. Everyone in the car was newly or nearly 30, so it felt like an all-around appropriate conversation to have.
Then my friend Allison, a person who always teaches me something new about cooking with her elegant and effortless way of going about it, described how once she started eating meat again, bacon became her key to stress-free weeknight meals. Her recipe for beans and greens starts with "one pound bomb-ass bacon, cut up into large bits and sautéed in a cast iron skillet until crispy; drain and save half the liquid fat for cooking and leave the rest with the bacon."
Another friend brought up Brussels sprouts and bacon. Later, I had a friend call asking about a way to use up the bacon fat she had saved from a string of weekend brunches. We are all talking about bacon as a component of a meal, as the starter or a topping. For some, it was the only meat they ever really got around to making. My own cooking habits are similar — bacon, for the most part, is seasoning and condiment and never really the star. Why and how we made these choices that led us to cook with bacon this way was certainly a function of flavor, but cost was pacing at the same level of priority. So I asked everyone this: Is bacon the most economical way to eat meat?
I got yeses all around.