The Only Technique You Need to Know for Grilled Fish

snapper-escabeche-with-charred-scallions-620x461We’re about to let you in on the secret to perfectly grilled fish that doesn’t fall apart: It’s called escabèche, and it’s pretty genius. Instead of marinating the fish before it goes on the grill, you’ll grill it first, then take it off the heat and give it a post-grill marinade bath to deliver flavor without compromising texture. Here’s how to do it:

Use the Best-Possible Fish
This recipe has so few ingredients that it’s critical to use the best-possible fish you can find. We used red snapper fillets, but if the black bass or porgy at your fishmonger look even better, go for it. Any skin-on white fish will work beautifully here as long as it’s super fresh.

Don’t Rush It
After you rub the fillets with olive oil, salt, and pepper, place them skin-side down over a medium-hot (and clean!) grill. After about five minutes, the fillets should be opaque around the edges with crispy skin that should slide right off the grates. If they don’t come off easily, leave them skin-side down for another minute or two.

Mix Up Your Marinade
The basic formula for any escabèche marinade is

You Need a Recipe for Instant Ramen

samhorine-ktown-finalshoot-lo-4692I know what you’re thinking. A recipe for instant ramen? Don’t you just follow the directions on the package—boil water, dump in noodles and spice packets, and “stir occasionally”?

For some, this vague and imprecise approach produces a satisfactory result. The noodles are warm, the broth is seasoned. But, as I found out when writing my cookbook,Koreatown, Koreans have a ramen process that makes for a better bowl.

And Koreans should know. It’s said that, on average, South Koreans eat 80 bags per person annually, which is a hell of a lot of instant noodles, and reason I look to the Koreans for instant ramen tutelage. Most of that ramen is Shin Ramyun (shin means “spicy” in Korean, and ramyun is the Korean word for ramen, a Japanese word). The following step-by-step directions for preparing a standard four-ounce package of ramen was developed with Shin, but it will work with Japanese, Chinese and Malaysian brands as well.


Bring 2 ½ cups of water to a boil in a large saucepan over high heat. Add the soup base and vegetable mix. Boil for 1 minute.


How to Make the World’s Greatest Spaghetti and Meatballs

meatball-testingEven mediocre meatballs taste pretty good to me, but when the stars align and I taste a bowl of moist, robust meatballs; a well-balanced tomato sauce; and perfectly al dentepasta, the experience is downright transcendent. Happily, it turns out that achieving spaghetti and meatball bliss doesn’t require an Italian grandmother or a trip to your favorite red sauce restaurant; it can happen at home. I know, because I’ve spent the past few weeks in the Epicurious test kitchen, creating the best-ever version of this comfort food classic.

I began by cooking batches of the six highest-rated spaghetti and meatball recipes on our site. After the kitchen team scrutinized what we liked (and didn’t like) about each one, I headed back to the kitchen to create a Frankenrecipe—a recipe inspired by our favorite elements from each rendition. After several rounds of testing (trust me, no one around here complained), I created a recipe for Our Favorite Spaghetti and Meatballs. Here’s what it entailed:


The tomato sauce recipe from The Frankies Sputino cookbook won our taste test with its concentrated tomato flavor and garlicky undertones. We used this recipe as

Weber Smokey Mountain Cooker Charcoal Smoker Review

Are you probably asking yourself the hottest deals on Amazon right now? Are you wondering what products are giving the best value for your money? Well, if your answer is yes, then do not look any further because the latest talk in town is the new Charcoal Smoker, available on Amazon. The article is going to discuss in details the main features of this Charcoal Smoker.

A Charcoal Smoker is a device used fo cooking food at low temperature. There are so many varieties of smokers available in the marker. The Weber (The electromotive force of one volt generated in one second) Smokey Mountain Cooker Introduced by Amazon works with charcoal which is a traditional fire wood and it gives more taste. It has special features. Its capacity is as big as It can cook the entire turkey and ham at a time. The body of the Charcoal Smoker is made witha special steel which is transparent and more durable. The two nickel plated grates hold the fuel for a equal distribution of fire.

This Charcoal Smoker is configured in such a way that we have to use charcoal for cooking which holds the fire long, but we can

White Chocolate Raspberry Scones

Raspberry and white chocolate have always been a great flavour combination, but these deliciously sweet scones will have you reminiscing about your favourite childhood sweets. Not only do these scones taste great but they are amazingly moist, making them a hit with both children and adults alike.

Ingredients to Make Sixteen Scones:

560 grams of flour

175 grams of granulated sugar

½ teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

225 grams of butter chilled

175 grams of white chocolate chips plus extra for decoration

225 milliliters of sour cream

175 grams of fresh raspberries

2 eggs

4 teaspoons of almond extract

1 egg diluted with 2 teaspoons of water to create an egg wash


Whisk the flour, baking powder, salt, baking soda and sugar together in a large bowl. Cut the chilled butter into fairly small pieces and add them to the flour. Using your fingers rub in the butter until the mixture resembles crumbs. Fold in the white chocolate chips.

In a different bowl, whisk the eggs, almond extract and sour cream together until fully incorporated. Add the mixture to the flour using a fork to combine until you form large clumps. Gently fold the raspberries into the mixture taking care not to crush the raspberries. Some of the berries will

Food that satiates your craving, Good Food in the Lake District

Food of any kind, which melts in my mouth, is a turn on for me! I just love food and I love to explore the places, where I can grab some delicious food.

have been a foodie all my life, but in spite of that I have never learnt the art of cooking and nor do I intend to that anytime in future. What I really like is to explore diverse places which offer some of the best cuisines of the world.

After my marriage, I was lucky to discover the fact that my husband too turned out to be a big FOODIE! Since, he was in a transferable job; we got the opportunity to visit different places. While visiting these places for work purpose, we usually steal a few moments and try out different restaurants and cuisines.

One such assignment took us to Cumbria, a non-metropolitan county in North West of England. It gave us lot of opportunity to explore the diverse places and try out some of the exotic restaurants in Cumbria.

I must say, some of the restaurants are simply great. By the look of the eateries, you won’t believe what magic unfolds inside. When you enter, you will be invited

Six Different Sauces and Dips to Make

In my beautiful kitchen, I love to whip up a variety of dipping sauces, depending on the main course or snacks being served. Usually in preparing various dips, it can take at least 10 minutes of preparation and then the finished product goes into the refrigerator for chilling. Here are just a few of my family favorites.

1. Mustard Pretzel Dip


1 cup sour cream

1 cup mayonnaise

1 cup prepared mustard

1/2 cup sugar

1/4 cup diced minced onion

1 envelope ranch salad dressing mix

1 Tablespoon prepared horseradish

In a bowl, combine first seven ingredients. Cover and refrigerate for 30 mins. Serve with sourdough pretzel nuggets. Makes 3 1/2 cups.

2. Salmon Burger Dill Sauce


1/2 cup mayonnaise

Fresh Dill

Couple teaspoons of zucchini relish

Dijon mustard

In a bowl, combine all and refrigerate. Serve with Salmon Burgers or Fish Sticks.

3. Curry-Ketchup Sauce


1/4 cup ketchup

1 teaspoon curry powder.

I use this sauce for dipping sweet potatoes in. Peel four small sweet potatoes and cut them up like french fries. Roll in olive oil and parmesan cheese and bake in a hot oven at 425 degrees for 30 minutes on a foil lined pan, turning every 10 minutes or so.

4. Pesto Sauce


1 clove garlic, chopped

1/2 teaspoon salt

1/2 cup basil leaves

2 tablespoons pine nuts, toasted

1/2 cup

3 Awesome Barbecue Dishes You Can Make for Halloween Weekend

Barbecue parties are also very common during Halloween so if you’re planning a party in light of the holiday, take it out in the yard and get ready to light up your grill for a more festive feel.

Try these easy-to-follow barbecue treats that guests of all ages won’t surely forget!

Spooky Bat Barbecue Wings

What you need:

  • 2 kg. chicken wings
  • 2 cups dark brown sugar
  • 1 cup teriyaki sauce
  • 1 cup honey hickory barbecue sauce
  • 1 cup dark soy sauce
  • A few drops black food coloring

In a large bowl, combine brown sugar, teriyaki sauce, honey hickory barbecue sauce and soy sauce. Mix until sugar has dissolved. Carefully add black food coloring, adding more if needed, until desired dark color is achieved. Add chicken wings to the bowl and toss to coat. Cover and refrigerate for at least 2 hours to overnight. When ready, cook wings in a pre-heated grill over medium high heat until cooked through, about 20-25 minutes. Place wings on a table with plastic or toy bats around for added fun.

Jack-o-Lantern Grilled Burgers

What you need:

  • 1/2 kg. ground pork
  • 1/4 kg. sausage meat
  • 1 packet Ranch dressing mix
  • 4 slices cheese
  • 4 slices burger buns, toasted

Cut out jack-o-lantern eyes, nose and mouth on each cheese slice then set aside.