Brittany Way

19 Flips | 2 Magazines | 2 Likes | @BrittanyWay | Keep up with Brittany Way on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “Brittany Way”

This Is How To Cook With Seaweed At Home (Don't Be Afraid)

Seaweed is a nutritional superstar. It's a great source of iodine and antioxidants, both important nutrients for regulating health. And, beyond its superfood status, the salty vegetable spruces up any old dish with its unique texture and powerful salty flavor.<p>You might love the taste of seaweed, …

Cooking App Picks the Perfect Spices for Your Meal

Do you have a cupboard full of spices but no clue what to use them for? Hold the salt and pepper. A cooking app inspired by a Cincinnati grandmother …

They Call It, "The Remedy For Everything But Death"

This humble, but immensely powerful seed, kills MRSA, heals the chemical weapon poisoned body, stimulates regeneration of the dying beta cells within …

A World Map of Flavors – 36 Regions, 36 Herb and Spice Combinations

Inspired by The 4-Hour Chef, the friendly folks over at the startup Maptia (launching soon) have created this fun typographic map of flavors from …

These 10 Spices Will Instantly Make You A Better Cook

For all of you out there who think you just can't cook, we have something to tell you: yes, you can. Julia Child wasn't lying when she said anyone can cook. She may have been talking about French cooking, but it's true for all types of cuisine.<p>There's no magic to cooking. People aren't born with a …

Spice Spice Baby: 17 Ways to Organize Your Spices

You like your meatballs a-spicy. Your lamb kebabs? Seasoned with skill. And you wouldn’t think of putting a bland salad anywhere near your dinner guests. Forget being a spice cadet. You’re a lieutenant of tang. And with your spice selection working so hard, it deserves a proper home that’s prettier …

Gardening 101: How to Root Herbs in Water

Rooting herbs in water is so easy to do that the first time it happened to me was a surprise. A friend brought me a housewarming gift–a bouquet of …

Knife Skills: How to Chiffonade Mint and Other Leafy Herbs

The first step to great food is great knife skills. Check out more Knife Skills this way!<p>Serious Eats<p>VIDEOS<p>Watch More Videos<p>Cutting a chiffonade (that's super-thin ribbons) of leafy herbs is a nice way to get their flavor evenly distributed around the dish. It's pretty too. The only problem is that …

Whip Up A Perfect Bowl of Pasta

<i>Published in the March 2013 issue</i><p><b>How to Make Shane Solomon's Spaghetti with Butter and Parm</b> <i>Pizzeria Stella, Philadelphia</i><p><i>Serves two.</i><p><b>This dish is not about coating spaghetti with sauce</b>. It's about incorporating the two — letting the starch from the pasta enrich the sauce and the sauce soak into the …

How to Cook With Booze

<i>Published in the March 2013 issue</i><p><b>Think of alcohol</b> as an extract, meant to give you concentrated flavor, not a buzz. Generally, the higher the alcohol content, the later in the process you add it. Note: When adding spirits, pull the pan away from the heat and don't pour straight from the bottle. So …

How to Use Which Oils For What

<i>Published in the March 2013 issue</i><p><b>Oil is a vehicle,</b> used during cooking to transfer heat or after cooking to impart flavor (the drizzle). But no oil can do both. That's why some oils undergo commercial processing to remove flavorful, fragrant sediments. This clarifies the oil and raises the smoke …

How to Home-Cook a Steak

Also, what to do after a bad restaurant experience.<p><i>Mr. Cutlets, d/b/a Josh Ozersky, is a James Beard Award-winning food writer, B-list food personality, and noted polymath and deviant. The founder of Meatopia, he will answer all your questions on meat, food, food writing, relationships,</i> …

Cook the Whole Fish You Just Caught

Marcus Nilsson<p><i>Published in the March 2013 issue</i><p><b>How to Make Bryan Caswell's Whole Fish</b> <i>Reef, Houston</i><p><i>Serves two.</i><p><i>Tip: Most whole-fish recipes call for dry roasting — stuffing with herbs and baking. But it usually turns out exactly that: dry. Caswell poaches fish in its liquidy natural habitat.</i><p><b>This is a</b> …

How to Celebrate St. Patrick's Day Like You're Actually Irish

<b>Americans have a unique flair</b> for identifying other nations' greatest cultural touchstones and traditions, soaking them in, and spitting them back out as drinking holidays (hey, everybody needs a talent).<p>Take Cinco de Mayo, a regional Mexican battle commemoration — something like Veteran's Day — …

Craft Brewing

Consider: The Meat Grinder

<i>Part of a series of tools, tricks, ideas, and various other things to improve your eating and drinking life.</i><p><i>PLUS: The Meat Grinder: A Factual Breakdown >></i><p><b>You approach the meat cooler</b> at the grocery store. Rows of prepackaged meat shine dully in pastel Styrofoam trays, the pink scribbly lines of …

The Only Thing to Put on Your Steak

<i>Published in the February 2013 issue</i><p><i>Chef Adam Sobel, Bourbon Steak, Washington, D.C.</i><p><b>Making a sauce in the pan</b> you just used to cook whatever the sauce will cover — in this case, a beautiful steak — is all about perception. It looks (and tastes) like it takes more time and training than it actually …

How to Cook an Entire Salmon: Gill to Tail

<b>We dare you to find a restaurant</b> that doesn't lay claim to its "farm-to-table" mission. We get it. Chefs everywhere are sourcing from farms — although we're not sure where we thought they were getting these ingredients before. Add to the list of foodie buzzwords: nose-to-tail. Or perhaps you've …

The Secret to Slow-Poaching the Perfect Egg: Seven Degrees of Separation

<b>How do you like your eggs?</b> Perhaps one of the most-frequently asked questions when it comes to food, whether you're out to brunch or cooking at home, especially if it's the morning after. Scrambled? Sunny-side up? Over easy? How about slow poached to precisely 63 degrees? That's how Chef Lonnie …

Garlic-and-Rosemary Grilled Chicken with Scallions

4 Servings<p>Make sure you keep your grill at a steady medium-level heat; if it’s too hot, the chicken will char without cooking through.<p>August 2014Print<p>Ingredients<p>1 3½–4-lb. chicken, backbone removed<p>Kosher salt and freshly ground black pepper<p>4 sprigs rosemary<p>2 heads of garlic, halved crosswise<p>2 …