F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.
I’m a sucker for popcorn and all other toasty, savory corn snacks, from chips to corn nuts, to Halfpops and those Spanish imports called Quicos. Recently, one of my favorite versions, which was called Glad Corn and sold in pocket-size bags, disappeared from my health food store, only to reappear in a larger format and renamed Pop’d Kerns.
It resembles classic popcorn without the fluff, and with the kernel portion fried (I assume) until exploded and super-crispy. I’ve only had the plain version—and I think I’ll stick to that. They’re awesome and addictive straight out of the bag, but they also make wicked-good, nut-free, sweet-and-salty bark or rochers if you fold them into melted dark, milk or even white chocolate.
Related: F&W Editors' Favorite Snacks
Andrew Zimmern's Kitchen Adventures
Ring in the Year of the Snake with these superb dumplings. The recipe is much easier than you’d think and they can be made in advance, frozen on baking sheets and then bagged. Frozen dumplings take a little longer to boil but the quality is still strong. I have to say, there is something magical about the addition of the minced boiled cabbage—it’s what makes these dumplings light and highly addictive. And you will use this dumpling sauce for the rest of your life, I promise. SEE RECIPE »
See More of Andrew Zimmern’s Kitchen Adventures
Grace in the Kitchen
Instead of croutons, consider making these crisp little chorizo
bites to crunch up your salad. © Jonny Valiant
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
Before I had kids, I would never have owned a microwave. It was almost a point of pride that I didn't have one—so bourgeois. Cold coffee would've been poured down the drain and a fresh cup brewed—ah, the indulgences of single living—but now it's indispensable in the kitchen. Baked potatoes can be an afterthought, as can toasting nuts or melting butter. However, I do still finish off the potatoes in a toaster oven for five minutes to crisp the skin. And don't forget the obvious tasks that required lots of gas, electricity and time, like rewarming leftovers and sterilizing manky dish sponges. Mmm.
Recently, I've even used the microwave for more ambitious things, like making beef jerky and homemade vegetable crisps and chorizo chips, which are a crunchy cross between bacon bits and croutons. I've even crumbled the crispy chips and folded them into softened butter, which is amazing on baked potatoes (thank you, microwave X2) or pasta or spreading on crusty bread. They're pretty awesome in salads, which may be my favorite use, because they're salty, meaty and crunchy—and, because the fat has been completely rendered, they're surprisingly lean. SEE RECIPE »
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