Longtime test kitchen assistant David McCann puts the red-hot appliance through its paces.
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A longtime Food & Wine Test Kitchen pro spills the tea on cleaning stubborn cooking stains, from baked-on roasting pan crud to scuffed-up cookie sheets. Plus, the most bizarre, ridiculous, and effective cleaning solution he has ever encountered.
The Kitchen Arts & Letters founder died this week at the age of 84. Longtime KAL patron and F&W Test Kitchen Assistant David McCann pays tribute to the man who made cookbooks his life.
David McCann layers root vegetables into this riff on a holiday classic.
This recipe for a three-root gratin is reinvigorated by a hearty combination of rutabaga and celery root. Rutabaga and celery root bring an earthy depth and an engaging, subtle sweetness, giving a classic gratin a flavorful lift. Classic gratins lean on heaps of Gruyère; here, robust Parmigiano-Reggiano cuts in with more intense flavor, accentuating the root vegetables instead of smothering them. The salty bite of the Parmesan, along with the brightness from the celery root, transforms what could be a stodgy side into a reimagined classic that will have you coming back for seconds. Use a mandoline to slice the vegetables for best results.
The ultra-sharp kitchen slicer is notorious for both pro-level cutting abilities and excruciating injuries.
Learn your way around your kitchen. Learn your way around your life.
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No, really—candles and everything.
It's tough out there, so get your culinary kicks where you can.