Seasoning a Cast-Iron Griddle So Eggs Slide Off
A well-seasoned cast-iron griddle can release a fried egg without a fight. Here is how to build the seasoning in thin layers, preheat correctly, and keep it from going bad.
Breakfast for Dinner Is Not a Compromise
Eggs, potatoes, pancakes and bacon work at six in the evening as well as at seven in the morning. Why breakfast for dinner earns its place, and five ways to do it right.
Wholesale Food Prices Jumped 1.2% in September, and Diesel Is Why a Diner’s Costs May Follow
In the news: Wholesale food prices rose 1.2% in September as diesel climbed to $6.32 a gallon, a cost pressure that tends to reach restaurant kitchens before it reaches the menu.
A Sick-Day Chicken Noodle Soup You Can Make From One Pot
Bone-in chicken, a pot of water, a few vegetables and egg noodles: a one-pot chicken noodle soup that makes its own broth in under an hour and a half.
Homemade Breakfast Sausage Patties and the Spice Ratio Behind Them
Breakfast sausage is ground pork, salt, sage and pepper in a ratio you can scale. Learn the numbers, the fry test, and how to keep the meat cold so the patties stay juicy.
After the Bird: Eight Ways to Use Leftover Turkey
Eight dinners and lunches built from leftover turkey, from hot open-faced sandwiches to fried rice, with safe storage times and a stock to make from the carcass.
