6 Creative Cucumber Recipes That Aren’t Salad

Will Kreznick
We believe that cooking is an important piece of the wellness puzzle and that everyone can make magic (or at least some avo toast) happen in the kitchen. Sometimes, you just need someone to show you where to start. Cook With Us offers smart cooking tips and tricks from pros, easy recipes that help you make the most of simple ingredients, and all-around support for your cooking journey. See All

Some spring vegetables soak up all the seasonal attention. (I’m looking at you, asparagus!) But the humble cucumber shouldn’t be overlooked as just another salad ingredient. With the right recipes,

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Thomasina Miers’ recipe for chicken and asparagus salad with peanut dressing | Food

Will Kreznick

While crisped-in-a-pan leftover roast chicken is great in salads, and poached chicken is healthy and succulent, the method I use here is one of my go-tos for feeding a horde of hungry children. It also saves you from turning on the oven and produces the most deliciously browned results. Let me know how you get on.

Crispy chicken thigh, asparagus and cucumber salad with peanut dressing

Crisp, crunchy, spicy, sticky, with a handful of spring-time greens for good measure, and ideal for eating alfresco.

Prep 10 min
Cook 40 min
Serves 6

4 large chicken thighs, skin on

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Tamal Ray’s recipe for mango meringue pie | Baking

Will Kreznick

The arrival of mango season is always a highlight of the year for south Asian communities, and in between stuffing myself with the raw fruit, I think about the puddings I can turn it into. This one comes close to perfection: a twist on the classic lemon meringue pie made with fruity, aromatic kesar (or alphonso) mango and topped with a cloud of toffee meringue made with golden syrup. It takes a little while to reduce the mango pulp and intensify the flavour, but you can use that time to crack on with the pastry.

Mango meringue pie

I’ve

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Sauteing and frying tips and recipes to master two basic cooking techniques

Will Kreznick

Shallow and deep-frying can be among the more intimidating ways to cook food — they were for me, at least. Frying in oil is a way to cook using convection, as heat travels in currents throughout the liquid (though the heat is initially transferred from the heat source via the pot by conduction). Here the liquid is fat and not water, as is the case in boiling, which we’ll tackle in the future. In shallow-frying, there’s enough oil to cover the bottom and sides of the food, while deep-frying covers the food all the way in oil, McGee says. One

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Food site Epicurious to stop publishing recipes with beef

Will Kreznick

“For any person—or publication—wanting to envision a more sustainable way to cook, cutting out beef is a worthwhile first step,” Hoffman and Tamarkin said. “Our shift is solely about sustainability, about not giving airtime to one of the world’s worst climate offenders.”

Livestock accounts for nearly 15% of total global greenhouse gas emissions, and beef is the largest contributor to that pollution, according to the United Nations.
The publication has been moving in this direction for nearly two years. Since the fall of 2019, Epicurious has published beef recipes “only a small handful of times,” its editors said in
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