Recipes


Feature Writer: Michael Vyskocil
Michael Vyskocil, David McFarland/Hanover Studio of Photography

From family favorite recipes to weeknight meal ideas, elegant holiday dinners to weekend breakfasts, Recipes aims to arm readers with great recipes designed for the home cook in mind.

Each week, Recipes features kitchen tips and techniques, ideas for "What to Have for Dinner," intriguing dishes from various cuisines as well as comfort foods and classic desserts. We also explore new flavors and food products in addition to sharing treasured recipes from readers. Recipes is about helping you celebrate good food with family and friends.

Recipes welcomes your comments and submissions. Join or start a discussion or email me here.

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Orange Meringue Cake, Photo Illustration/Therese Wilson
feature articles
Michael Vyskocil

Key Lime Pie Recipe

In: Dessert Recipes

Bake a traditional Key-lime pie with the classic recipe. more...

Risotto Cakes with Mushrooms

In: Dinner Recipes

Creamy risotto takes on a new role in these cooked rice cakes served with a portabello mushroom syrup. more...

Cooking with Thyme

In: Dinner Recipes

Have you got time for thyme in your cooking? Use this herb in a frosty Lemon-Thyme Granita and a light, side-dish salad Capellini with Tomatoes, Watercress, and Herbs. more...

Recipes for Memorial Day Cooking

In: Menu Planning

The start of summer is almost here. Celebrate Memorial Day with a small, informal gathering of friends and some delicious fruit-based salsa and drinks. more...

Almond Cake with Apricot Glaze

In: Dessert Recipes

Apricot season lasts from the middle of May to early July. Use these sweet fruits in a tasty Almond Pound Cake with Apricot Glaze. more...

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feature blog
Michael Vyskocil

May 11, 2008

Trade Secrets from the Kitchen

Get tips on preparing poached eggs and slicing a cheesecake in this new monthly collection of kitchen trade secrets.


Kitchen Trade Secrets

All of us have wanted to maximize the time we spend in the kitchen. We'll share a few of these "Kitchen Trade Secrets" here in the Recipes blog once a month. If you have tricks and timesavers you'd like to share, e-mail recipes@suite101.com and we'll share them here. Please include you full name, city and state with your submissions.

Prepared Poached Eggs

Planning a large breakfast party? You can easily avoid the last-minute frenzy by preparing your poached eggs ahead of time. This time-saving trick is frequently used by restaurant chefs who usually prepare dozens of poached eggs in advance of their breakfasts or brunches.

When poaching the eggs, cook them until they're slightly underdone, then transfer the eggs to a bowl of ice water with a slotted spoon. Cool the eggs in the ice bath. (The eggs can keep this way for up to 2 hours before you plan to serve them.) Then, when you're ready to serve the eggs, transfer the eggs to a pan of gently simmering water, and cook until the egg whites have set, and the eggs are hot, about 2-3 minutes.

Slicing a Cheesecake

Serving crumb-free slices of cheesecake can be a feat in itself. When slicing any cake or pie, you'll get the cleanest slices by wiping off the blade of your knife with a clean kitchen towel. before you make every slice. This is especially useful when trying to slice something as dense as a cheesecake. You can also try running your knife under hot water, drying it with a towel and then making the slice. The warmth of the blade should help the knife ease into the cake, yielding a perfect slice. Our Key Lime Pie also provides you with a great excuse to try out this technique.

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