Traditional recipes

Cook Like a MasterChef at Home

Cook Like a MasterChef at Home

Ever dreamt of cooking like one of the MasterChefs? Here's your chance, with MasterChef: The Ultimate Cookbook (Rodale Books, $27), which features more than 100 recipes from the reality TV show. From breakfasts and soups, salads, and starters to pasta and rice dishes, vegetables and sides, seafood, poultry, and meats, and of course, dessert, MasterChef: The Ultimate Cookbook has plenty of recipes to keep home cooks entertained as they follow along with the contestants in the next season.

Most of the recipes and contestants featured in the book are from season three, but there are a few contestants from the first two seasons as well, including Ben Starr, who made a splash with his Pumpkin Carrot Cake; Suzy Singh, who created super-flavorful Garam Masala Chicken Sliders with Chickpea Aioli; and Whitney Miller, who won the first season of MasterChef. Also included are some recipes from the judges themselves; try Joe Bastianich's Pasta Alla Norma to see what it takes to make it as a judge on MasterChef, or learn how to make "cilantro marshmallows" with Graham Elliot's Sweet Corn Bisque recipe.

But just as amazing as the recipes are the stories behind the contestants themselves — take for example, Christine Ha, 33, who hails from Houston, is legally blind, and has an amazing palate; Anna Rossi, 29, from Boston, who competed against her husband in the auditions and won; and Joshua Marks, 24, 7 feet tall and hailing from Chicago, whose background as an army contract specialist wouldn't spell "serious cook" in most people's minds but proves otherwise with his Shrimp Étouffée. These are just a few examples of the amazing stories behind each of the contestants on the show. And if you haven't been able to keep up with the show, or haven't seen it at all, the book has a handy summary of the stories behind each of the contestants, all of whom are amateurs, which no doubt is a major component of the show's broad appeal.

So what are you waiting for? The only thing better than seeing these talented cooks churn out delicious dishes on TV is making them yourself.

Pasta Alla Norma

Pasta Alla Norma is a classic Sicilian pasta dish, whose name translates to "pasta in the usual manner" according to Italian food writer Giuliano Bugialli. Is it "just the usual," though? You be the judge. (Photo courtesy of Tara Donne)

Clay Pot Catfish with Pickled Carrots and Cucumbers

This is it. You've been waiting with bated breath for this recipe from Christine Ha from season three of the show. Well, here it is. Enjoy! (Photo courtesy of Tara Donne)

Shrimp Étouffée

The secret to this dish is… you guessed it. Butter, butter, butter. (Photo courtesy of Tara Donne)

Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.


Cook Like a Tid!

Let me answer your first question. “What’s a ‘tid'”?

When I was three years young, my grammy asked me, “Dani, what do you want to be when you grow up?” Legend tells it that I scrunched my chubby, round face, stomped my foot (which intensified the drama because, of course, I was wearing light-up shoes. I’m a 90s baby), crossed my arms like a lawyer delivering serious news, and sternly replied, “I just wanna be a tid!”

Maybe I would have been taken more seriously if I could have pronounced “kid” properly, but “k” is hard when you’re a toddler, so everyone in the room just burst into laughter. That’s okay, though, because otherwise the story wouldn’t have been nearly as memorable, or cute, in my humble opinion. Plus, I’m sure I was on to the next topic in less than a minute, or maybe got distracted with a snack. I’ve always been a talker and a foodie. See picture below.

Foodie since 󈨡

Now I find myself trying to be what I always wanted to be when I grew up–a kid, or at least cooking like one. I am cooking my way through the ‘MasterChef Junior Cookbook.’ I may be in my late 20s, but there’s no wrong time to get reacquainted with my inner child and start “Cooking Like A ‘Tid’!”

To read more about what led me to create this blog, click here:


8 Smart Home Gadgets You Need in Your House

We&rsquove all done it. We&rsquove gone out and bought useless gadgets that we don&rsquot really need, just because they seemed really cool at the time. Then, we are stuck with a bunch of junk, and end up tossing it or trying to sell it on Ebay.

On the other hand, there are some pretty awesome tech inventions that are actually useful. For instance, many of the latest home gadgets do some of your work for you, from adjusting the home thermostat to locking your front door. And, if used as designed, these tools should really help to make your life a lot easier&mdashand that&rsquos not just a claim from some infomercial trying to sell you yet another useless gadget.

Take a look at some of the most popular &ldquosmart gadgets&rdquo on the market:


How to Cook the Perfect Tomahawk Steak

Want to know all the secrets to cooking a perfect tomahawk steak? It's quite easy! Learn how to make the best steak of your life, right in your own home! This post is sponsored by Snake River Farms. All opinions expressed.

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Want to know all the secrets to cooking a perfect tomahawk steak? It’s quite easy! Learn how to make the best steak of your life, right in your own home!

This post is sponsored by Snake River Farms. All opinions expressed are my own and, yes, I really am that enthusiastic about their meat. Best. Steaks. Ever! Be sure to enter the giveaway to win some.

I’m teaching you how to make a restaurant quality steak at home, using the finest beef available from Snake River Farms. This bad boy Wagyu Tomahawk Steak weighs in at a whopping 3.5 pounds and is about 2.5 inches thick.

When it comes to quality steak, I always get mine from Snake River Farms. Not even kidding, I always have SRF beef in my freezer. They sell American Wagyu beef which is a cross between Japanese Kobe and American Black Angus beef. Let me tell you, you can’t buy better beef in the United States. This steak is like butter. It melts in your mouth! It even grades higher than prime beef. Ya, it’s that good.

I know it can be intimidating to grill a high quality piece of meat. What if you mess it up? Well, cooking a steak at home is super easy. All you really need is some salt and a meat thermometer to get the perfect steak. I had two of these bad boy Tomahawks so I cooked one up at home, and took the other to my friend Chef Chad Pritchard, an award winning chef in Utah, to cook it up with him in his restaurant. Guess what? We cooked it the exact same way. Watch the video closely and see if you can tell which one was cooked in a restaurant and which one was cooked at home. I’m telling you, with this level of high quality beef you’ll feel like you are eating in a 5 star restaurant. And it’s so incredibly easy!


'Can We Come Over?': Indian Chef Impresses Masterchef Judges With Homely Tiffin Meal

Highlights

Indian food has been delighting people across the world. US VP Kamala Harris shared two of her favourite foods from the country - Idli and Tikka. Actor-producer Mindy Kaling whipped up a Dosa at home, and Padma Lakshmi shared her go-to recipe for Tamarind Rice. It isn't just Indians abroad that are all praises for Indian food, and a recently surfaced video is proof. An Indian chef, Deepinder, is participating in the most-loved reality cooking show - Masterchef Australia. She impressed judges on the show by cooking up a delicious and home-style Tiffin meal. Take a look:

Shared on IGTV by the official Masterchef Australia handle, the video has been viewed over 141k times and counting. In the 2 minutes 16-second clip - Indian chef Deepinder explains to the judges what she made for them. She created a Tiffin-style meal comprising several dishes neatly packed in a single plate. The dishes that Deepinder made included Chickpea curry aka Chhole, Kadhai Paneer, Cauliflower-stuffed Paranthas, stir-fried rice topped with fried Okra chips and her grandmother's pickle recipe.

The Masterchef Australia judges tried the dishes prepared by chef Deepinder, and they couldn't help showering praises on her. They especially loved the pickle that she prepared with her grandmother's recipe. "Keep cooking with the same emotion," said judge Andy Allen. Deepinder got emotional and told the judges that this was food that she had grown up eating and was typically made at her home. Judge Melissa Leong asked, "Can we come over to your home?" The judges then asked Deepinder to keep cooking with the same emotion and open a restaurant serving this kind of food to which Deepinder said, "That's the plan!"

What did you think of the meal that Deepinder cooked? Tell us in the comments below!

About Aditi Ahuja Aditi loves talking to and meeting like-minded foodies (especially the kind who like veg momos). Plus points if you get her bad jokes and sitcom references, or if you recommend a new place to eat at.


Gordon Ramsay Dessert Recipes

What better way to end the day than with a little dessert? These dessert recipes are as simple as they are sweet, although they're pretty enough to impress a crowd. Whip one up to bring to a party or keep it all for yourself — we won't tell! While we'll never say no to cheesecakes and chocolate pots, it's always good to have Gordon Ramsay's recipes for sweet tart and basic short pastries on hand, too, so you can make an even greater selection of dessert recipes.

Finish a meal with family or friends on the right note when you whip up these delicious desserts. These Chef Ramsay recipes are perfect for any occasion and will have everyone asking for second helpings. Some of these recipes can even be made in advance. Just serve them when it's time for dessert!

If you're looking for even more easy dessert recipes, then you'll want to take a look at this collection of cake recipes. From birthday cake to chocolate cake, these recipes are just what you need to add something special to any event. Get baking when you take a look at these 18+ Easy Cake Recipes: Birthday Cakes and More


While this dish is a classic Hong Kong speciality found in Chinese restaurants and zi char stalls, you can easily recreate this at home for your next family meal. Group executive chef Martin Foo uses prawns as the main ingredient, but he suggests customising it to your liking by adding a different vegetable like wong bok, throwing in thinly-sliced pork, or even changing the hor fun to bee hoon.

INGREDIENTS

180g flat rice noodles (hor fun)
20g onions, sliced thinly
20g beansprout
5 sea prawns, approx. 110g, shelled and marinated with pinch of salt and potato starch
75g squid, sliced into rings
40g Hong Kong Choy Sum 1 knob carrot, thinly sliced 1 red chili, thinly sliced
1 egg, beaten
5g spring onions Cooking oil for frying

Seasoning for hor fun
1/2 tablespoon dark soya sauce 3/4 tablespoon light soya sauce
Gravy Seasoning (to taste, according to preference)
Salt
Sugar
Chicken extract powder Pepper
For Prawn Broth:
1 thumb-sized knob of ginger, sliced 500ml boiling water
For potato starch slurry:
2tbsp potato starch
2 tbsp water
*Remarks: Mix both well together and set aside for use.

METHOD

To make prawn broth
1. Add oil to a pot over high heat and stir-fry prawn head and shells with ginger till fragrant, about 4-5
minutes.
2. Add boiling water and simmer stock over low heat for about 15-18 mins until it is reduced to about
350ml.
3. Set aside for use later.

Instructions
1. Add oil into frying pan and stir fry onions and beansprouts over medium heat for about 2-3 minutes.
2. Add hor fun and stir fry over high heat until hor fun is slightly charred and imbued with wok hei.
3. Add dark soya sauce and light soya sauce and toss to coat strands evenly.
4. Remove hor fun from pan and place on serving plate.
5. Add prawns, squid, choy sum, carrot, red chili and gravy seasoning to the reduced prawn stock.
6. Once stock comes to a boil, add potato starch slurry while stirring gently in a clockwise direction
gently, until stock thickens to a smooth gravy.
7. Remove the pot from the heat, add beaten egg and spring onion. Stir gently to mix.
8. Pour gravy over hor fun and serve.

Crystal Jade Palace Restaurant


Brief Summary of Book: Copycat Recipes: A Step-by-Step Cookbook to Prepare and Duplicate your Famous Favorite Foods at Home. Start to Cook and Taste the Top Restaurant Dishes Like a Master Chef by Isabel Taylor

Here is a quick description and cover image of book Copycat Recipes: A Step-by-Step Cookbook to Prepare and Duplicate your Famous Favorite Foods at Home. Start to Cook and Taste the Top Restaurant Dishes Like a Master Chef written by Isabel Taylor which was published in . You can read this before Copycat Recipes: A Step-by-Step Cookbook to Prepare and Duplicate your Famous Favorite Foods at Home. Start to Cook and Taste the Top Restaurant Dishes Like a Master Chef PDF EPUB full Download at the bottom.


How to Grill Scallops

Outdoor cooking enthusiasts often declare grilling as the best way to cook scallops. We agree that it’s a great method: The direct heat and a quick cooking time can keep the scallops tender and moist, and the char-grilled flavor is an irresistible bonus!

While you can certainly go fancy with a marinade or one of our great salsas, if you want to start with a basic recipe, here’s the easiest way to cook scallops on the grill. This method serves 4:

  • Thaw 1 pound sea scallops if frozen. Rinse scallops pat dry with paper towels. Halve any large scallops. Thread scallops onto four 8- to 10-inch skewers, leaving a ¼-inch space between pieces.
  • Prep some melted butter for brushing the scallops. You’ll need about 3 tablespoons season the butter with salt and pepper, and, if you like, about ⅛ teaspoon paprika.
  • Brush half of the butter over scallops. Place the kabobs on a greased grill rack. Grill, uncovered, directly over medium coals 5 to 8 minutes or until scallops are opaque, turning and brushing with the remaining melted butter halfway through grilling.

Test Kitchen Tip: How to know when scallops are done? While the estimated scallops cooking time when grilling is 5 to 8 minutes total, the real test is opaqueness—the scallops should no longer be translucent.


Don't want to mess with sterilizing jars and pickling things for weeks? Then learn to love the quick pickle.

. with homemade frosting, naturally.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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