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Food52The last day of the Lunar New Year is known as Yuan Xiao Jie or the Lantern Festival 元宵節. In addition to celebrating with handmade lanterns it is traditional to consume chewy rice balls called Yuan Xiao 元宵 commonly known as Tang Yuan 汤圆 (there is a difference between them!) whose spherical shape represents wholeness and brings good relationships and luck for the year to come. Traditional custom dictates small unfilled red and white Yuan Xiao and Tang Yuan, made by rolling the dough (another reference to ‘roundness of the moon’), or large white spheres stuffed occasionally stuffed with adzuki or sesame, to be enjoyed in sweet soup as a way to ‘round out’ the last day of the Lunar New Year’s 15-day celebration. The word ‘Yuan’ means round and signifies wholeness, especially in relationships. Tang Yuan have experienced a renaissance as the newer generation experiments with contemporary flavors - including Milk Tea! Since at least 2020 Boba Yuan Xiao have been popping up on blogs, vlogs, and in grocers throughout the motherland. In recent years, creative cooks and businesses have filled these treats with everything from gooey matcha to Skippy peanut butter. Here’s a Twrl Milk Tea version that you can enjoy right at home! There’s two easy ways to make this - either purchase pre-made Tang Yuan and Boba (usually in the freezer section of an Asian supermarket), or if you’re a bit more ambitious make your own Milk Tea Tang Yuan, stuffed with Boba or plain, and top with piping hot Milk Tea to round out our contemporary take on the traditional Tang Yuan. My grandmother’s secret to cooking the perfect tang yuan for the right combination of chewiness without breaking the tang yuan skin is to wait until your pot of water is boiling and then place the Tang Yuan inside. When the water re-boils, add ½ a cup of water. The magical moment when the Tang Yuan rises to the surface of the pot, that’s when you know it’s time. Pop open a can of milk tea and add some Boba and Tang Yuan. With each delicious bite, the perfect combo of Boba + Milk Tea + Tang Yuan, your New Year is looking more and more prosperous. Happy New Year! 新年快樂 Xin Nian Kuai Le!Food52The last day of the Lunar New Year is known as Yuan Xiao Jie or the Lantern Festival 元宵節. In addition to celebrating with handmade lanterns it is traditional to consume chewy rice balls called Yuan Xiao 元宵 commonly known as Tang Yuan 汤圆 (there is a difference between them!) whose spherical shape represents wholeness and brings good relationships and luck for the year to come. Traditional custom dictates small unfilled red and white Yuan Xiao and Tang Yuan, made by rolling the dough (another reference to ‘roundness of the moon’), or large white spheres stuffed occasionally stuffed with adzuki or sesame, to be enjoyed in sweet soup as a way to ‘round out’ the last day of the Lunar New Year’s 15-day celebration. The word ‘Yuan’ means round and signifies wholeness, especially in relationships. Tang Yuan have experienced a renaissance as the newer generation experiments with contemporary flavors - including Milk Tea! Since at least 2020 Boba Yuan Xiao have been popping up on blogs, vlogs, and in grocers throughout the motherland. In recent years, creative cooks and businesses have filled these treats with everything from gooey matcha to Skippy peanut butter. Here’s a Twrl Milk Tea version that you can enjoy right at home! There’s two easy ways to make this - either purchase pre-made Tang Yuan and Boba (usually in the freezer section of an Asian supermarket), or if you’re a bit more ambitious make your own Milk Tea Tang Yuan, stuffed with Boba or plain, and top with piping hot Milk Tea to round out our contemporary take on the traditional Tang Yuan. My grandmother’s secret to cooking the perfect tang yuan for the right combination of chewiness without breaking the tang yuan skin is to wait until your pot of water is boiling and then place the Tang Yuan inside. When the water re-boils, add ½ a cup of water. The magical moment when the Tang Yuan rises to the surface of the pot, that’s when you know it’s time. Pop open a can of milk tea and add some Boba and Tang Yuan. With each delicious bite, the perfect combo of Boba + Milk Tea + Tang Yuan, your New Year is looking more and more prosperous. Happy New Year! 新年快樂 Xin Nian Kuai Le!Food52The last day of the Lunar New Year is known as Yuan Xiao Jie or the Lantern Festival 元宵節. In addition to celebrating with handmade lanterns it is traditional to consume chewy rice balls called Yuan Xiao 元宵 commonly known as Tang Yuan 汤圆 (there is a difference between them!) whose spherical shape represents wholeness and brings good relationships and luck for the year to come. Traditional custom dictates small unfilled red and white Yuan Xiao and Tang Yuan, made by rolling the dough (another reference to ‘roundness of the moon’), or large white spheres stuffed occasionally stuffed with adzuki or sesame, to be enjoyed in sweet soup as a way to ‘round out’ the last day of the Lunar New Year’s 15-day celebration. The word ‘Yuan’ means round and signifies wholeness, especially in relationships. Tang Yuan have experienced a renaissance as the newer generation experiments with contemporary flavors - including Milk Tea! Since at least 2020 Boba Yuan Xiao have been popping up on blogs, vlogs, and in grocers throughout the motherland. In recent years, creative cooks and businesses have filled these treats with everything from gooey matcha to Skippy peanut butter. Here’s a Twrl Milk Tea version that you can enjoy right at home! There’s two easy ways to make this - either purchase pre-made Tang Yuan and Boba (usually in the freezer section of an Asian supermarket), or if you’re a bit more ambitious make your own Milk Tea Tang Yuan, stuffed with Boba or plain, and top with piping hot Milk Tea to round out our contemporary take on the traditional Tang Yuan. My grandmother’s secret to cooking the perfect tang yuan for the right combination of chewiness without breaking the tang yuan skin is to wait until your pot of water is boiling and then place the Tang Yuan inside. When the water re-boils, add ½ a cup of water. The magical moment when the Tang Yuan rises to the surface of the pot, that’s when you know it’s time. Pop open a can of milk tea and add some Boba and Tang Yuan. With each delicious bite, the perfect combo of Boba + Milk Tea + Tang Yuan, your New Year is looking more and more prosperous. Happy New Year! 新年快樂 Xin Nian Kuai Le!Food and WineWhen I'm looking to put on the Ritz for a fancy dinner party, I often center the menu around a majestic lamb roast, either a whole bone-in leg of lamb or a rolled-and-stuffed shoulder. But when I crave lamb on a weeknight, it's lamb steaks all the way. Depending on where you shop, lamb steaks can be harder to find than other cuts, but their tender meatiness makes them worth seeking out. The best cuts for quick-cooking are sirloin and leg steaks (the sirloin, basically the upper leg or hip portion, will be boneless, while leg steaks contain a single round bone).The ideal thickness for lamb steaks is 3/4 to 1 inch, but thicker steaks are no problem, especially boneless sirloin ones. Just butterfly them by cutting the steaks almost in half horizontally and folding the meat open like a book to make thinner, quicker-cooking steaks. If the steaks have a thick cushion of fat around the edges, trim it down to a modest 1/4 inch, and, to keep leg steaks from curling during cooking, make shallow incisions every couple of inches around the perimeter to break up the membrane that will shrink and buckle in a hot skillet.Much of the excellence of lamb steaks comes from their natural tenderness, but if there's time, pre-seasoning the meat (anywhere from 1 to 8 hours ahead) will further enhance the texture and flavor. I keep the seasoning simple to allow the sweetness of the lamb shine through, but I do kick things up at the finish by slathering the hot steaks with a lusty anchovy butter. The flavored butter takes advantage of two things I learned about lamb long ago: lamb loves butter, and lamb loves anchovies. There's some magical alchemy that happens when the meaty lamb juices blend with the richness of the butter and the funky brine of the anchovy. A bit of fresh lemon zest and parsley provides the perfect counterpoint.Lamb steaks are best cooked to medium-rare, or medium, if you prefer; the most effective way to get it right is to brush the surface with olive oil and sear the steaks in a hot skillet or grill pan (cast iron works well). Once the surface develops a handsome crust, lower the heat and continue cooking until they reach the desired internal temperature (125°F to 130°F for medium-rare and 135°F to 140°F for medium). Transfer the steaks to plates or a carving board and immediately smear the tops with the flavored butter (the heat of the steaks melts the butter into an instant sauce), and let the steaks rest for 3 to 5 minutes before cutting into them. Of course, if it's grilling weather (or you’re one of those intrepid cooks who likes to grill no matter the forecast), by all means, cook them outdoors. A slight kiss of smoke will only make them better.Food.comI present you with an Italian-approved risotto pressure cooker recipe. The rice comes out creamy and delicious just like the original - faster, and without all that stirring and baby-sitting. From the Hip Pressure Cooking website, with permission.Food.comOctopus has a bad reputation for being tough and rubbery when cooked at home. However, if you know the secrets to tenderizing it you will be able to make this exotic (outside of Italy, anyway) salad with just the right bite! When you buy fresh octopus, you need to either freeze and thaw it or beat it vigorously to tenderize it before cooking. If your fish-monger has fresh octopus ask him if he will tenderize the octopus for you. Otherwise, when you get home spend about half an hour banging on the stiff invertebrate or flinging it against your neighborhood's rocky landscaping to counteract the rigor mortis or... you can just put it in the freezer. I let the octopus defrost for a day in the refrigerator before using it for this recipe. from the Hip Pressure Cooking websiteFood.comThe white wine and aromatics used in the braise are forcefully injected in the meat under pressure making this Italian cold roast juicy and delicious from the inside out! It takes only 20 minutes to cook under pressure (versus one and a half hours on the stove-top). This recipe is from the Hip Pressure Cooking Website!Food.comThis is a dessert from the Hip Pressure Cooking website that never fails to impress. It is incredibly easy, but requires you to learn a new skill - making caramel! Pressure cook this pudding in 10 minutes, let it sit in the pan for 5 and the transformation to semi-solid is complete!YummlyAt Thanksgiving and Christmas, millions of families around the world gather around baked ham. But you don't have to wait for a special occasion. Baked ham is ideal, anytime you need to feed a crowd. And, if you're looking to impress, our baked ham with mojo sauce recipe won't let you down. _What is a baked ham?_ Ham refers to any slice of pork from a pig's back leg. A whole ham is the entire limb – from the hip to the knee. Most supermarket hams have been preserved and cooked. So, in preparing a baked ham, you're not cooking it, but infusing it with all-important flavor and heat. _What kind of baked ham should you buy?_ There's more than one kind of baked ham. For maximum flavor, go for a bone-in whole ham. If you're nervous about the complications of carving, choose a spiral-cut ham, which comes pre-sliced. Even easier to carve than a spiral ham is a boneless ham, but it's significantly less flavorful. Plus, once you've eaten a bone-in whole ham, you can use the bone for soup! Whole hams are preserved in one of two ways: wet-curing or dry-curing. The typical commercial ham – known as “city ham” – is wet-cured, which means it's been injected with brine. Less common is “country ham”, which is dry-cured. This process, which originated in France over 2,000 years ago, involves salting the ham, before hanging it to dry – for months or even years! Country hams are tastier than city hams, but they're also more expensive. _How big should your baked ham be?_ Too much baked ham is better than not enough. After all, you can easily add the leftover ham to sandwiches, pastas, pizzas and breakfasts. As a rule of thumb, for each guest, buy 3/4 to one pound of bone-in ham or 1/2 pound of boneless ham. In other words, to feed twenty people, you need 15-20 pounds of bone-in baked ham or 10 pounds of boneless baked ham. Just be sure that whatever you buy can fit in your roasting pan or baking dish. _How do you prepare baked ham?_ There's a cornucopia of baked ham recipes to try, including our mouthwatering baked ham with mojo sauce. Whichever you decide upon, preparation begins with scoring. Using a sharp knife, make diagonal cuts across the baked ham, creating a diamond pattern. The cuts should be an inch apart and 1/8 inch deep. Scoring a baked ham not only looks good, it also intensifies flavor, by allowing the glaze to seep into the meat. _How long does it take to cook baked ham?_ Cooking time varies, depending on size. Generally, for each pound of weight, the ham should spend 10 minutes in the oven. For a 15-pound baked ham, that's 150 minutes – or 2 ½ hours. But don't leave it to guesswork. After two hours, place a thermometer into the thickest section: If it reads 140º F internal temperature, your baked ham is ready; if not, it needs more time. Be sure to pre-heat the oven to 350ºF. _How do you keep a baked ham from becoming dry?_ Most baked ham recipes involve two elements: liquid (usually wine, stock or sauce) and glaze. To prevent dryness and keep the ham juicy, baste every 15-20 minutes, and, to prevent burning, don't glaze until 15-30 minutes before the baked ham is due to come out of the oven. _More baked ham recipes_ Most baked ham glazes include a sweet liquid, such as honey or maple syrup, and spices. Two of our most popular are here: [Honey Glazed Ham](https://www.yummly.com/recipe/Honey-Glazed-Ham-513530) [Glazed Easter Ham](https://www.yummly.com/recipe/Glazed-easter-ham-352702) This second one features a creative brown sugar glaze made up of not just brown sugar, but also mustard, Dr Pepper and apple cider vinegar, among other ingredients. Looking for side dishes? Try these: [Perfect Potatoes Au Gratin](https://www.yummly.com/recipe/Perfect-Potatoes-au-Gratin-The-Pioneer-Woman-Cooks-_-Ree-Drummond-41289) [Cheesy Baked Asparagus](https://www.yummly.com/recipe/Cheesy-Baked-Asparagus-1441599) [Deviled Egg Salad](https://www.yummly.com/recipe/Deviled-egg-salad-302525).
