Posted By:
Rebecca Gordon |
September 29, 2009
I'm thrilled to announce the launch of a new Southern Living column, the Half-Hour Hostess, starting with the October issue. Each month, we'll provide quick and tasty recipes to help pull together any occasion you may be celebrating.
Take a look at some of my favorite ways to keep your get together real:
Entertaining Tips from Rebecca Gordon
Click here for the recipe: Mustard-Dill Tortellini Salad Skewers
Look for it and let me know what you think. I'd Love to hear your feedback!
Posted By:
Rebecca Gordon |
June 26, 2009
Q: I've had the recipe for Ultimate chocolate Chip cookies for years & years---and always they are the BEST cookies in the world. For the last 4 times I've made them, they fall flat when they come out of the oven.I did switch and started using Kosher salt, but seems crazy that would cause it. I can't think of any item I changed that would cause this. Why do you think this happens?
A: I use kosher salt when I make them at home and have never had an issue. First off, I would check the date on your baking soda and make sure it has not expired. I don't know what brand flour you use, but we use Pillsbury AP flour when testing and Land O Lakes butter for consistency purposes. You could try and refrigerate the dough overnight because I do find that the cookies are puffier and fuller when baked the next day. I hope these tips help. Thanks for your question. Rebecca Gordon
Posted By:
Rebecca Gordon |
April 28, 2009
So, I was fixing dinner the other night on the grill: chicken tenderloins (easy-- thaw, season, cook) and an assortment of grilled vegetables. I even tossed a few hot dogs on to enjoy another time. Then, suddenly it hit me, an undeniable craving for potato salad. All of this healthy food (sans the hot dogs) had me really needing a mayonnaise based quick fix. I scurried into the kitchen and scanned the pantry and refrigerator for the essentials and really, the basics. Dinner was already a grillin'.
Potatoes, check. Mayonnaise, check. Spicy brown mustard, it'll do. Pickle relish, check. Salt and pepper-- of course. Cooking method-- hmmm, dare I do it? Microwave potato salad? Could it be done? I basically had no choice, time was a wastin'.
I rinsed 2 medium Idaho potatoes under the faucet, pierced them several times with a fork, and let them go for about 6 to 7 minutes on HIGH power. After they sat a few minutes, I found that the skins pulled back easily and I diced them in short order. Next, I tossed them in the refrigerator door concoction and added salt and pepper to taste...not bad, for potato salad in a pinch.
What are your on-the-fly suppertime solutions?
Posted By:
Rebecca Gordon |
April 9, 2009
Calling all stomachs. Want to know what we'll be sampling at taste testing today? We'll be enjoying foods from a cornucopia of months. Norman's testing fresh cut baked French fries from a story slated for December 2009. This will be his third test. He's exploring the best method to keep the fries crispy on the outside and tender on the inside. We'll also be considering a Pork Loin Roast rubbed with Dijon, salt, pepper, rosemary, and garlic that bakes on a rack of seasonal fall vegetables for a possible September 2009 cover option. And for a double dessert, Kristi is preparing a sugar cookie for a November 2009 story and Pam's testing several cupcake frosting and cake flavors for February 2010. Pretty rare, but almost a complete meal. Yum!
What sounds tasty to you?
Posts from Rebecca Gordon
