cooking methods

How To Make a Simple Rice Pilaf

white rice

olive oil

medium yellow onion, diced

salt

chicken broth, vegetable broth, water,

Mushroom rice pilaf: Slice 8 ounces of button or white mushrooms and cook them along with the diced onion until golden.

The Kitchn

Emma Christensen

Step 1

Rinse the rice: Place the rice in a strainer and rinse it thoroughly under cool water. The water running through the rice will look milky at first, but will then become clearer and only lightly clouded. It&#x27;s fine if there&#x27;s still some haze in the water. There is no need to dry the rice before cooking; a bit of moisture on the rice is fine. Set the strainer of rice aside while you cook the onion.

Step 2

Cook the onion: Warm the olive oil or butter in the saucepan over medium heat. Add the onion and cook until the onion is translucent and soft.

Step 3

Toast the rice: Add the rice to the pan and stir to coat with olive oil or butter. Continue to cook, stirring often, until the tips of the rice turn translucent and the rice smells fragrant and toasted.

Step 4

Add the broth or water and boil: Pour the broth or water and salt into the saucepan and increase the heat to medium-high. Bring to a boil.

Step 5

Cover and cook: As soon as the water comes to a boil, reduce the heat to low and cover the pot. Cook without lifting the lid for 15 to 18 minutes. At the end, check that the rice is tender and has absorbed all the liquid. If not, cover and cook another few minutes, adding a few tablespoons of water if needed.

Step 6

Steam the rice: Remove the pan from heat and let it sit, covered, for another 5 to 10 minutes.

Step 7

Fluff and serve: Remove the lid and fluff the pilaf with a fork. Transfer to a serving bowl and serve.

How To Cook Beans in a Stovetop Pressure Cooker

beans

tablespoons, salt

yellow onion, left whole

garlic

bay leaf

In this method, we used a stovetop pressure cooker. If you are using an electric pressure cooker, then follow your cooker&#x27;s instructions and method for bringing the pressure cooker up to pressure and cook as directed above.

Dana Velden

Presoak the Beans: 6 to 8 hours before you cook the beans, dissolve 2 tablespoons of salt into 6 cups of water. Add the beans (you may want to rinse them first to remove any residual dust and dirt) and cover with a plate or a towel.

Drain the Beans: When the beans are done soaking, drain them in a colander or sieve. Place the pressure cooker on the stove and add the drained beans. 

Add the Aromatics: Add 8 cups of water, 1 teaspoon of salt, onion, garlic, bay leaf and oil to the pot.

Cook the Beans: Secure the lid according to instruction manual and turn the flame up to high. Keep an eye on the pot and when it reaches high pressure, reduce the flame to medium/medium low and start timing the beans. (See Recipe Note regarding electric pressure cookers.) 

Natural Release: When the time is up, turn off the heat. Allow the pot to cool down and release pressure naturally. Follow your instruction manual to determine how you will know when the pot is ready to be opened.

Remove the Lid: Unlock and remove the lid, tilting the lid away from you and allowing any condensation to drip back into the pot. Using a slotted spoon, fish out and discard the onion, garlic and bay leaf.

Use or Store: Your beans are now ready to use. If you want to store them, measure out 1 1/2 cups of beans into 2-cup storage containers. Add liquid to cover, leaving 1/2 inch of headspace. Seal and store in the refrigerator for 4 to 5 days or in the freezer for up to one year. Be sure to label the jars with date and contents.

A perfect Thanksgiving substitute for turkey for one or two. 

Air Fryer Cornish Hen

(1 Cornish hens

lemon

rosemary

poultry seasoning, sage thyme

garlic powder

onion powder

sweet paprika

black pepper

sugar

olive oil, divided

bacon (optional)

Cornish hens: Cornish hens can range from 1 pound to 2 pounds; for air frying, the smaller size (1 to 1 1/4 pounds) is better, as you can fit two hens in the basket. If you can only get the larger 2-pound Cornish hens (which can be shared between two people), the cooking time will be longer if cooking two larger hens at once (if they can fit in your basket). Start checking the internal temperature after 30 minutes. If you have an air fryer with a small basket, you may only be able to fit one 2-pound hen in at once.To serve a larger 2-pound hen to share, use kitchen shears to cut each hen in half down the breast bone and along the backbone.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Tara Holland

Pat 2 Cornish hens dry with paper towels, including behind the wings, legs, and inside the cavity. Place on a wire rack fitted over a large plate. Refrigerate uncovered for at least 1 hour,or up to overnight to dry the exterior and help create crispy skin.

Heat an air fryer to 380ºF for 10 minutes. Meanwhile, prepare the following: Cut 1/2 small lemon in half again to create 2 quarters and remove any visible seeds. Cut 1 of the large rosemary sprigs in half crosswise. Place 1 teaspoon kosher salt, 3/4 teaspoon poultry seasoning, 3/4 teaspoon garlic powder, 3/4 teaspoon onion powder, 3/4 teaspoon paprika, 1/2 teaspoon black pepper, and 1/4 teaspoon granulated sugar in a small bowl and stir to combine.

Pat the Cornish hens dry again with paper towels. Rub 1 tablespoon of the olive oil on each hen, including the underside, wings, and thighs. Sprinkle 1/2 teaspoon of the spice mixture inside each the cavity of each hen. Sprinkle the outside of the hens with the remaining spice mixture, liberally rubbing the spices into the oil to create an even coating so that there are no spice clumps, which will burn in the air fryer. Place 1 lemon quarter and half a rosemary sprig inside each cavity. Wrap 1 slice bacon lengthwise over the center of each hen, and secure with a toothpick underneath, if using.

Brush the air fryer basket with a very thin layer of the remaining 1 tablespoon olive oil, reserving the rest. Carefully place both hens in the air fryer basket breast-side down. If you have a small basket, alternate the direction of the hens, so they face each other to ensure they snugly fit in the basket. You may need to use tongs to arrange the hens in the basket. Drizzle any remaining olive oil over both hens. 

Air fry for 20 mintutes. Flip the hens and continue air frying until an instant-read thermometer registers 165°F in the thickest part of the thigh, 15 to 20 minutes more. Meanwhile, pick the leaves from the remaining large rosemary sprig and finely chop until you have about 1 teaspoon.

Transfer the Cornish hens from the air fryer with tongs to a large plate or clean cutting board. Let rest for 10 minutes. Discard any toothpicks and garnish with the chopped rosemary. Remove the lemon wedge from the cavity with a fork and carefully squeeze the juice over the Cornish hen if desired.

This week it is time to shake off the gray coat of winter and welcome spring with a verdant chili from the slow cooker.

How To Make Slow Cooker Chili Verde

pork shoulder,

kosher salt, divided

tomatillos, husks removed, halved

poblano

jalapeños,

yellow onion, diced

garlic,

chicken broth

cilantro

oregano

Lime wedges,

Storage: Refrigerate leftovers in an airtight container for up to 5 days. To freeze, cool completely before dividing into freezer bags. Freeze flat and for up to 3 months. 

Patty Catalano

Broil the pork. Arrange a rack in the upper third of the oven and heat the broiler to high. Place the pork on a rimmed baking sheet and season with 1 teaspoon of the salt. Broil until lightly browned, about 2 minutes. Flip the pork and broil for  2 minutes more. Transfer the meat to a 6-quart or larger slow cooker.

Char the vegetables. Arrange the tomatillos, jalapeños, poblanos, and onion skin-side up in a single layer on the same baking sheet. Use the heel of your hand to flatten the jalapeños and poblanos slightly. The vegetables can touch, but should not overlap. You may need to broil in two batches. Broil until slightly charred, 2 to 4 minutes. 

Steam the peppers. Use tongs to transfer the jalapeños and poblanos to a medium bowl. Cover tightly with plastic wrap or aluminum foil. Let sit to ‘steam’ for 10 minutes. Once cool enough to handle, peel off and discard the skin. Transfer the peeled peppers and any accumulated liquid to the slow cooker.

Add charred vegetables, broth, and seasonings to slow cooker and slow-cook. Add the charred onion, tomatillos, and any accumulated liquid to the slow cooker. Add the garlic, broth, cilantro, oregano, and remaining 1 teaspoon salt. Cover and cook until the pork is tender, 7 to 8 hours on the LOW setting, or 4 to 5 hours on the HIGH setting. 

Shred the pork. Use a slotted spoon or tongs to transfer the pork to a cutting board. Shred into bite-sized pieces with 2 forks.  

Blend the sauce. Purée the sauce directly in the slow cooker with an immersion blender until smooth or to desired consistency. (Alternatively, blend the sauce in a regular blender.) Return the pork to the slow cooker and add the beans. Stir to combine until beans are heated through. Ladle into bowls and serve with chopped cilantro and lime wedges. 

Here's everything you need to knowto make beer can chicken — the best beer to use, how to prevent flare-ups, falling chickens, and the pefect beer-based sauce.

How to Make the Best Beer Can Chicken

smoked paprika

thyme

cumin

(4 chicken

apple cider vinegar

brown sugar

Make ahead: The chicken can be seasoned with the dry rub up to 2 days in advance and refrigerated.Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Meghan Splawn

Heat an outdoor grill for high, indirect heat. Heat a gas grill by heating 2 out of 3 (or 3 out of 4) of the burners to high heat. Keep the remaining burners off. For a charcoal grill, light a full chimney of charcoal and arrange the coals on one side of the grill. Heat the grates and let the coals get white and ashy, about 15 minutes. Aim for an internal grill temperature of 425 to 450ºF.

Pour out about half of beer. Pour out or drink about half of the beer, reserving 1/4 cup if you plan to baste the chicken.

Season the chicken with a spice rub. Stir the salt, paprika, thyme, and cumin together in a small bowl. Pat the chicken dry with paper towels and sprinkle it inside and out with the spice mixture. 

Prop the chicken on the beer can. Place the beer can inside a metal 9x13-inch baking pan. Lower the chicken leg-side down onto the beer until it is securely propped upright. If using a disposable foil pan, be careful when picking the pan up, as it may buckle: your best bet is to have a firm grip on the chicken with one hand while holding the foil pan with the other.

Grill for 35 minutes over indirect heat. Place the pan over indirect heat (over the turned-off burners or where there are no coals). Pour 1 cup of water into the pan. Cover and grill for 35 minutes. At this point, it will start to brown and look almost cooked through, even thought it is not.

Make the optional basting sauce. Stir the reserved 1/4 cup beer, vinegar, and brown sugar together in a small bowl.

Baste and grill 25 to 35 minutes more. Baste the chicken with the sauce and continue to cook, covered, basting every 10 minutes, until the skin is deeply colored, crisp, and a probe thermometer in the deepest part of the thigh registers 165°F, 25 to 35 minutes more. Rotate the pan as needed so that the chicken browns evenly.

Step 8

Rest, then carve the chicken. Remove the chicken and the pan with its drippings from the grill. (If you using a foil pan, slide the pan onto a baking sheet before moving it around. Let the chicken rest the chicken at least 10 minutes. To remove the chicken from the beer can, first move the chicken still on the can to a clean cutting board. Have one person have a firm grip on the can to hold it in place (careful, it&#x27;s hot!) while a second person grasps the chicken with wadded paper towels or a kitchen towel and pulls it off the can. Carve and serve.

Summery slow cooker corn chowder is finished with just a dash of heavy cream and topped with a bright and fresh relish. 

Recipe: Light &amp; Fresh Slow Cooker Corn Chowder

red bell pepper

lemon juice (from 1 lemon)

Yukon gold potatoes, peeled and diced

low-sodium chicken or vegetable broth

onion

half-and-half cream

unsalted butter

chives,

Storage: Refrigerate leftovers in an airtight container for up to 4 days. 

Place red bell pepper, lemon juice, and 1/2 cup of the corn in a small bowl and stir to combine. Cover and refrigerate until ready to serve. 

Place potatoes, broth, onion, garlic, thyme, salt, pepper, and remaining corn in a 4- to 5-quart slow cooker and stir to combine. Cover and cook on the LOW setting until the potatoes are very tender, about 8 hours. 

Remove and discard the thyme sprigs. Transfer 2 cups of the soup to a blender and blend until smooth. Return the blended soup to the slow cooker. Add the half-and-half or cream and butter and stir until the butter melts. Ladle into bowls and serve with the corn and red pepper topping and chives.  

https://cdn.jwplayer.com/previews/p47YVBG3

I have a keen eye for slow cooker meals that satisfy in every season, and for summer, corn chowder is my go-to. You'll find me cozied up on the couch with a creamy bowl of sweet corn chowder, watching the lightning strike as the afternoon storms come rolling in. To me, an easy summer dinner is one that requires minimal prep, doesn't heat up the house, and is ready when I am. This corn chowder, complete with a bright and lemon-y bell pepper and corn relish, checks all those boxes.

Slow Cooker Corn Chowder

Learn how to make this barbecue classic without heating up the grill or the oven with the help of your slow cooker.

How To Make the Best BBQ Baby Back Ribs in the Slow Cooker

chipotle pepper

Dijon or brown mustard

baby back pork ribs (about 2 racks)

ketchup

liquid smoke (optional)

Make ahead: The ribs can be cooked in the slow cooker until tender, cooled and refrigerated up to 3 days in advance. Broil with the remaining barbecue sauce to reheat just before serving.Purchased barbecue sauce: Your favorite store-bought barbecue sauce can be substituted for the homemade sauce here. You&#x27;ll need 2 cups.

Make the spice rub. Place the brown sugar, paprika, garlic powder, black pepper, chipotle pepper, onion powder, and thyme in a small bowl and whisk with a fork to combine. Transfer 2 tablespoons to a small saucepan for the sauce and set aside. Measure out your mustard and salt for the ribs before you start dealing with the raw meat.

Remove the membrane from the ribs. Removing this chewy membrane will make for more tender ribs. Flip the racks over so that the bones are facing up. Pry a finger between the silvery membrane and the ribs to start pulling up the membrane — I like to do this between two of the rib bones. Once you have a piece of membrane pulled up, you should be able to easily pull the whole membrane off. 

Cut the ribs into 4 rib sections. Flip the ribs back over and cut them into 4 to 5 bone sections with a sharp knife. To do this, carefully hold the rack upright and guide the knife through the meat between the bones. This makes them easier to fit into the slow cooker and portions them into individual servings at the same time. 

Salt the ribs and coat with mustard. Sprinkle the ribs all over with the salt. It's okay if you have some leftover. Using a pastry brush or your fingertips, brush the ribs on all sides with mustard — this helps the spice rub stick. 

Rub the ribs with the spice rub.  Evenly sprinkle the ribs with the spice rub, and then press it into the fleshy part of the ribs. 

Transfer to the slow cooker and add  1/2 cup water. Transfer the sections of ribs to a 6-quart or larger slow cooker, standing them upright with the meatiest part of the rib down. Add 1/2 cup of water. 

Cook on low for 6 to 7 hours. Cover and cook the ribs on the LOW setting until the ribs are just becoming tender but not falling off the bone yet, 6 to 7 hours. If you pick up a section of ribs with tongs, it should easily bend but not fall apart. Cover and keep slow cooking while you make the sauce. 

Make the barbecue sauce. Add the ketchup, brown sugar, vinegar, and liquid smoke if using to the spice rub in the saucepan. Bring to a simmer over medium heat, stirring to combine. Simmer until darkened in color and thickened just a bit, 5 to 7 minutes. Transfer half the sauce to a small bowl — no need to be exact, but it should be about 1 cup. 

Step 9

Add 1 cup of barbecue sauce and cook for 2 hours more. Transfer the remaining sauce from the saucepan to the slow cooker, pouring it as evenly over the ribs as possible. Don't worry if they don't seem evenly coated or that there's a bit of liquid in the bottom of the slow cooker. Cover and cook for 2 hours more. 

Step 10

Heat broiler to high. When the ribs are very tender (you'll know because picking up the ribs will result in more cracking than bending between the bones), arrange a rack in the middle of the oven and heat the broiler to high. Line a baking sheet with heavy-duty aluminum foil. Transfer the ribs to the baking sheet meaty-side up. 

Step 11

Broil ribs for 7 to 8 minutes. Coat the ribs with the reserved sauce. Broil until the sauce is sticky and charred in spots, 7 to 8 minutes.

The key steps to really juicy grilled chicken, from pounding the chicken, making a marinade, and achieving great grill marks. 

How To Make Juicy, Flavorful Grilled Chicken Breast

honey

Dijon mustard

red pepper flakes

water

boneless, skinless chicken breasts (about 2 pounds total)

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Make the marinade. Whisk all the ingredients together in a small bowl; set aside.

Make the brine. Place the salt and water in a large (gallon-sized) ziptop bag and stir until the salt is dissolved. Add half of the marinade and stir to combine. Reserve the remaining marinade in the bowl for glazing the finished chicken.

Pound the chicken thin. Working with 1 chicken breast at a time, place a breast inside a gallon zip-top bag. Use the flat side of a meat mallet or rolling pin and pound until 1/4-inch thick. Set the flattened chicken breast aside and repeat with remaining breasts.

Marinate the chicken. Place the chicken in the zip-top bag with the marinade and brine and massage to coat. Seal the bag and place on a baking sheet. Arrange the chicken so it is sitting in a single layer in the bag. Refrigerate at least 30 minutes or overnight.

Prepare the grill. Prepare an outdoor grill for both high direct and indirect heat. Scrape any debris from the grill grates and oil well.

Pat the chicken dry. Remove the chicken breasts from marinade and pat dry with paper towels.

Grill over direct heat. Place the chicken breast over direct heat, with the grill&#x27;s grates running at an angle against the width of the breast. For the best grill marks, don&#x27;t move the chicken once it has been set down and avoid pressing, prodding, or poking for 3 minutes. Flip the chicken — when ready, the breasts will lift up easily for flipping. Cook the second side until grill marks appear, about 3 minutes more.

Grill over indirect heat. Move the chicken to indirect heat (or reduce the heat to medium on a gas grill). Brush with the reserved glaze. Check the chicken for doneness with a digital probe thermometer. The chicken is ready when it registers 165°F. Brush with more reserved glaze, if desired.

Rest the chicken. Transfer the chicken to a clean cutting board or serving platter and let rest 5 minutes. Slice if desired. 

Pickled watermelon rind is a sweet summer treat that also helps cut down on food waste.

Pickled Watermelon Rind

watermelon (7 to 7 1/2 pounds)

white vinegar

cinnamon sticks (they should fit upright

whole cloves

allspice

Storage: Once the canning jars have been sealed properly in the water bath, they are shelf stable for up to 1 year. Jars that either didn’t seal or have been opened should refrigerated and the watermelon rinds enjoyed within 1 month.

Kristina Vänni

Cut the rind off 1 medium watermelon, leaving a very small amount of pink flesh on the rind. Using a vegetable peeler or paring knife, peel the outer green skin from the rind. Cut the watermelon rind into 1-inch cubes. Measure out 2 pounds of the rind (6 1/2 to 7 cups).

Place the rind in a large non-reactive container. (I used an 8-cup plastic food storage container with a lid.) Add enough cool water to completely cover the rind, measuring the amount you use before you put it in. Add 1/4 cup pickling salt for each quart of water used and stir until dissolved. Cover and let soak at room temperature overnight.

Sterilize 5 to 6 pint canning jars and lids; keep warm until ready to fill. Prepare a water bath canner so the water is boiling and ready to process.

Drain the watermelon rind well. Place in a stainless steel stockpot. Add enough cool water to cover the rind. Bring to a gentle boil over medium-high heat. Simmer until the rind is tender but not soft, 12 to 14 minutes. Drain well and return the rind to the stockpot.

Thinly slice 1 medium lemon croswise and remove any seeds. Place in a small saucepan and add just enough water to cover. Bring to a rapid simmer over medium heat. Continue to simmer until the lemon is tender and nearly all the water evaporates, 10 to 15 minutes. Watch carefully to make sure the lemon doesn’t scorch. Drain off any remaining water.

Add the lemon, 4 1/2 cups granulated sugar, 2 cups distilled white vinegar, 2 cups water, 4 of the cinnamon sticks, 2 teaspoons whole cloves, and 1 teaspoon ground allspice to the watermelon rind. Bring to a boil over medium heat. Continue to simmer, stirring frequently, until the rind is translucent and the mixture is reduced in volume, 25 to 30 minutes.

Remove the cinnamon sticks and discard. Using a slotted spoon, pack the watermelon rind into the jars, leaving 1/2-inch headspace. Add a fresh cinnamon stick to each jar. Ladle the hot syrup into the jars, covering the rind and and still leaving 1/2-inch headspace. Remove any air bubbles. If needed, add more syrup to maintain the headspace. (Discard any leftover syrup.) Wipe the jar rims with a clean, damp paper towel. Apply the lids and bands.

Process the jars in a water bath canner for 10 minutes. (Start the timer after the water has returned to a boil.) Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals. Store in a cool, dry, dark place for up to 1 year. Any jars that did not seal can be refrigerated and used within 1 month.

Transform everyday pulled pork with your slow cooker and the sweet and tangy flavors of maple syrup and mustard.

Recipe: Slow Cooker Maple-Mustard Pulled Pork

(4- pork

maple syrup

tamari or soy sauce

Hamburger or slider buns

Pickled red onion

Storage: Combine leftover pulled pork and the extra cooking liquid in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.

Make the pork: Trim off any large pieces of fat from the surface of the pork. Sprinkle the salt, pepper, and oregano evenly over all sides of the pork, then rub the seasonings into the meat. Place in the crock of a 6-quart or larger slow cooker.

Place the maple syrup and mustard in a small bowl and whisk to combine. Pour over the pork, then turn the pork so that all sides are coated in the mixture. Pour the broth or water, tamari or soy sauce, and vinegar around, but not on top of, the pork. Scatter the onion pieces and garlic cloves around the pork. Cover and refrigerate the pork in the crock overnight.

Place the crock in the slow cooker and cook on the LOW setting until the meat can be easily shredded, 8 to 10 hours. Transfer the pork to a cutting board. Pour the cooking liquid through a fine-mesh strainer into a measuring cup and discard the solids. Skim the fat from the surface of the cooking liquid.

When it is cool enough to handle, use 2 forks or your fingers to shred the meat into bite-sized pieces. Discard any large pieces of fat. Transfer the pork back to the slow cooker. Add some of the cooking liquid until moist but not wet and toss to combine. Reserve the rest of the cooking liquid for storing leftovers.

Make the sauce: Place all of the sauce ingredients in a small bowl and whisk to combine. Pile the pulled pork onto buns, drizzle with some sauce, and top with pickled onions.

If your Outback go-to is a blooming onion, you&#x27;ll love this air fryer version.

Air Fryer Blooming Onion

sweet onion (about 1 pound),

all-purpose flour

paprika

eggs

milk

Cooking spray

mayonnaise

sour cream

Worcestershire sauce

cayenne pepper

Make ahead: The dipping sauce can be made up to 1 day in advance and refrigerated in an airtight container. 

Kelli Foster

Cut off about 1/2 inch from the stem end of 1 large sweet onion. Peel and discard the outer skin. Place the onion cut-side down on the cutting board. Starting about 1/2 inch from the root, make a downward cut to the bottom of the onion. Repeat to make 3 more evenly-spaced cuts around the onion. Make 3 additional cuts between each section until you have 16 evenly spaced cuts.

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