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- DictionaryCook·ing/ˈko͝okiNG/
noun
- 1. the practice or skill of preparing food by combining, mixing, and heating ingredients: "she first became interested in cooking at the age of 17"
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Food52Since my childhood I remember this old, country style Romanian dish, barely simmering on the stove in our kitchen. The cooking method is similar to what defines the word "Confit" and the result is tender, melt in your mouth, exquisite and piquant flavored fish and a vegetable mixture that blends perfectly with the delicate flesh of the fish. I found a very fresh and beautiful looking Rainbow Trout in a small grocery store, but I cooked this dish with Sea Bass, Striped Bass, Red Snapper, Salmon, Halibut, Pike, Mackerel or Sardines and also with a variety of different seasonal vegetables with the same succulent result. Try this dish with any fish of your choice and I guaranty, you will never open another can of Sardines or other fish.EpicuriousArepas define Venezuelan cooking. These thick cornmeal patties are griddled, then baked, and stuffed with fillings including white cheese or chicken salad.EpicuriousArepas define Venezuelan cooking. These thick cornmeal patties are griddled, then baked, and stuffed with fillings including white cheese or chicken salad.EatingWellThe combo of cooked fruit layered with breadcrumbs or cubes, which defines the humble betty, doesn't sound like much. But something special happens when it's all baked together and the bread gets soft and gooey with the juices of the fruit. In this plum betty, chopped walnuts add a crunchy touch mixed in with the bread. Pecans or almonds are also tasty options.Taste of HomeI created this recipe years ago, and it has become such a favorite that the wonderful aroma of it cooking makes my family instantly happy. It is hearty, flavorful and easy to prepare, and it uses the long, slow-cooking method that truly defines comfort food. —Sally Pahler, Palisade, ColoradoFood NetworkSauerbraten is indigenous to every region in Germany, but, as with most traditional home-style dishes, regional differences abound and no two recipes are alike. At its most basic, sauerbraten is pot roast marinated in spiced vinegar and served with a pungent sweet-and-sour gravy. The gravy, made from the braising liquid, is the real defining characteristic of a good sauerbraten, and most German cooks believe that it should titillate the nostrils and practically bring tears to the eyes. Many cooks, myself included, add crumbled gingersnaps to the gravy to thicken it and to contribute a spicy-sweet note. Others crumble up honey cake, or lebkuchen. I've also heard of some who add raisins to the gravy. The best version I've tasted so far comes from a German friend of a friend. She swears by the use of sour cream to finish the gravy, and I'd have to agree. The rich tang strikes just the right balance with all the other flavors. null Sauerbraten is traditionally served with potato dumplings or boiled potatoes and red cabbage. I'd also recommend potato pancakes for a little crunch, or buttered egg noodles. null The pungent flavor of sauerbraten relies on a 2-to-3 day marinade. Be sure to allow time (and space in your refrigerator) for this.Food52Nihari lamb will always be one of the recipes that best defines Pakistani cuisine. It is no wonder that nihari is considered the national dish of Pakistan.AllrecipesThis California original of seafood atop fresh greens is defined, in part, by its creamy Thousand Island dressing. If you wish, you can use either all shrimp or all crab meat.Food52Raise your hand—and raise it high—if you're excited to fry tofu on a weeknight. The brave among you are waving one arm in the air, pouring oil into a wok with the other. (You must have tasted Ottolenghi's black pepper tofu.) While I salute you, I cannot join you. On any given weeknight, my psyche is not hardy enough to weather the frustrations of sticky skins; my paper towel supply is not plentiful enough to clean up errant oil splatters. And so, when I'm feeling weeknight weary, I follow the lead of Cookie and Kate (and The Kitchn): Give pressed tofu a quick run through oil, cornstarch, panko, and sesame seeds, and put it in the oven. Ta-da! Thirty minutes and one flip later, your tofu emerges with a crust as defined as the fried version (with a little help from cornstarch and panko), and you'll have skipped the sputtering oil and spatula contortion. The crowd of cubes will be evenly browned; the clean-up will be minimal. And while the tofu is roasting, you can take advantage of the warm oven to cook accompanying vegetables: In that amount of time, thinly sliced shiitakes will shrivel, their savory flavor concentrating as their sponginess turns to chewiness. Roast sweet potatoes chunks, cauliflower florets, or carrot spears. Add asparagus and halved cherry tomatoes to the oven halfway through cooking time, when you flip the tofu. Oh, the possibilities! Once you've dried out the tofu in the oven, it's more receptive to flavorful sauces: Mound atop a bowl of rice or sesame noodles; float in soup; or, add to your stir-fry. Or simply drizzle with a bit of soy sauce (and fish sauce, too) and snack on them like you would chicken nuggets—or, you know, tater tots.
