Chef's Blog, Chef's Notes Plus

Making a Stew Without a Recipe

At it’s very most basic, a stew is bite-sized pieces of food cooked in a liquid, generally over low heat for an extended period. You can stew meat, poultry, fish, beans, vegetables, fruit—virtually anything—in broth, wine, beer, vinegar. Again, virtually anything. Stews are kitchen workhorses. You can make big batches […]

Chef's Blog

Making Quick and Easy Vegetable Stock

Stocks and broths are the literal foundation of every soup, stew, and braise we make, and that’s why we are extra enthusiastic about using homemade stocks (or broths, but let’s just say stocks from now on!) whenever possible. We aren’t oblivious to the absolute convenience of the store-bought versions—or to […]

Allergen Friendly, Main Dishes, One-Dish Meals

Moo Shu Vegetables

Makes 8 servings Sweet and spicy crisp vegetables wrapped in paper thin pancakes make a healthy and easy alternative to ordering in. Moo shu pancakes are available in Asian groceries and well-stocked supermarkets, but if you cannot find the pancakes, flour tortillas can be used as a substitute. Don’t be […]

Chef's Notes Plus

New Video: Making Quick Pickles

July is Oh No All my Cucumbers Grew at the Same Time What Do I Do with Them month, and there is only one answer to that: Pickles! In this video, DISH editor Laura shows you exactly how easy it is to make refrigerator pickles and talks you through some […]

Chef's Notes Plus

Not-So-Mysterious Mushrooms

Though mushrooms grow throughout the year, they are widely regarded as seasonally fall (except morels, which are the best part of the spring!). White button and cremini mushrooms (often called baby bellas) are the old stand-by. They are inexpensive, sturdy, and neutral in flavor. But as much as we love […]

Chef's Blog, Chef's Notes Plus

Pot-Sticker Veggies

You may be familiar with pot stickers — dumplings cooked in a skillet until the bottom is brown and crisp and the filling is cooked and juicy. The pot sticker cooking method is simple. You sear the bottom of the dumpling in a bit of oil. Then you add a […]

Chef's Blog, Chef's Notes Plus

Preparing Fresh Garden Peas

Garden peas are one of the great treasures of springtime. When you find them in the market, feature them in a dish with fresh favas or asparagus, which are in season at the same time. If you are lucky enough to grow your own or have access to farm fresh […]

Side Dishes

Roasted Cabbage with Asiago and Garlic Breadcrumbs

Makes 4 to 6 servings This is a simple side dish that is perfect alongside roasted chicken, butternut squash, or even over toast. Serve it with fried eggs for a light dinner or even next-day lunch. Ingredients 1 large head cabbage, cored and sliced 1/2-in 6 tablespoons butter, melted, divided […]