Crispy fish skin is one of those things that feels like a restaurant trick, but it comes down to a handful of details you can nail every time once you know them: a hot pan, a dry fillet, and the discipline not to touch the fish while it cooks. This method works for salmon, trout, branzino, snapper, char, or any other fillet with the skin left on.

Why the Skin Matters

Skin-on fish gives you a textural payoff you can’t get any other way:  a shattering, crackly crust over tender, flaky flesh. But that same skin is also the thing most likely to go wrong: it sticks, it tears, it steams instead of crisping. The method below fixes all three.

Choosing Your Fish

Look for fillets that are fresh, with skin that’s intact with no tears, no discoloration. If you’re buying more than one fillet, pick pieces of similar thickness so they cook evenly. Salmon and trout are the most forgiving places to start, but branzino and snapper crisp up beautifully too, and the technique is identical across all of them.

How to Get Crispy Skin on Fish

1. Start with dry fish. Pat both sides completely dry — any surface moisture turns to steam the second it hits the pan, and steam is what keeps skin from crisping. This is the step people skip, and it matters the most.

2. Get the pan properly hot. Heat the oil until it’s shimmering, not just warm. A pan that’s still coming up to temperature is the most common reason skin sticks instead of releasing.
3. Lay the fish in skin-side down, with a shuffle. As you set it down, slide it slightly so oil coats the entire skin surface. That’s what keeps it from sticking.

4. Don’t touch it. Let the skin sear undisturbed until it releases from the pan on its own, about 4 minutes. Moving it too soon is what tears it.
5. Lower the heat and finish cooking. Once the skin is set and browned, reduce the heat to finish cooking, uncovered or covered depending on thickness, until very close to done. A thin fillet needs only another minute or two; a thicker one longer.

6. Serve skin-side up. This is the detail almost everyone misses. If the crispy side sits face-down on the plate, it steams against the plate and goes soft in minutes. Flip it skin-side up the moment it comes off the heat, and it’ll stay crackly until you eat it.

Knowing When it’s Done

In general, when cooking fish, you are looking for flesh that’s opaque and flakes easily with a fork when you press it. If it’s still translucent and resists flaking, give it more time. For salmon specifically, where medium-rare and medium are both popular, see the internal temperature guide in Crispy-Skinned Salmon with Dill Sauce.

A Note on Carryover Cooking

Fish keeps cooking for a minute or two after it comes off the heat, from the residual warmth in the fillet itself. Pull it from the pan slightly before you think it’s fully done, and it’ll finish to the right point as it rests, especially if it sits in the hot pan for a beat or two.

What Oil to Use

A neutral oil works fine, but olive oil adds real flavor that pairs especially well with a rich fish, like salmon. You don’t need much oil, but you do want it to completely coat the bottom of the pan.

Put It to Use

Master this once, and you’ve got crispy-skinned fish for life — salmon, trout, branzino, snapper, whatever’s fresh. My go-to is Crispy-Skinned Salmon with Dill Sauce, but a squeeze of lemon is really all it needs.

Creamy Tuscan Salmon

Crispy-Skinned Salmon with Dill Sauce

How to Cook

How to Cook Salmon

Print

How to Get Crispy Skin on Fish

The foolproof stovetop method for crackly, crispy fish skin — dry the fish, hot pan, don’t move it, serve skin-up. Works on salmon, trout, branzino, and more.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 2 People

Calories 1kcal

Author Katie Workman

Ingredients

• 2 skin-on fish fillets (salmon, trout, branzino, snapper, or any other fillet with the skin left on)
• 1 tablespoon neutral oil or olive oil (approximately)
• Kosher salt and freshly ground black pepper (to taste)

Instructions

• Pat both sides of the fish with paper towels until completely dry. Season both sides with salt and pepper.
• Heat the oil until shimmering, then lay the fish in skin-side down with a small shuffle to coat the skin in oil. Leave it alone. Don’t lift or move it until the skin releases easily from the pan, about 4 minutes.
• Lower the heat and finish cooking, uncovered or covered depending on thickness, until very close to done. Remove the lid if necessary and cook for one more minute to recrisp the skin.
• Flip skin-side up to serve, which is what keeps the crispy skin crispy on the plate.

Notes

• The cooking time will take between 8 and 12 minutes, depending on the thickness of the fish.
• The most common cause of soggy skin is a pan that wasn’t hot enough or fish that wasn’t dry enough going in. Once the skin releases from the pan on its own, it’s ready to flip — if it’s sticking, it needs more time.

Nutrition

Calories: 1kcal | Protein: 0.2g | Fat: 0.01g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 3mg | Calcium: 0.1mg | Iron: 0.01mg

More Quick Cooking Tips

How to Cook Salmon | How to Get Perfect Cross-Hatch Grill Marks on Steak | How to Flour Chicken Cutlets | How to Safely Thaw Frozen Meat

The post How to Get Crispy Skin on Fish appeared first on The Mom 100.

I’ll be honest with you—I was not an early adopter. When everyone started raving about air fryers, I rolled my eyes a little and kept reaching for my trusty sheet pans. Then one evening, I tried one at a friend’s house, and after we had demolished the crispy, tender chicken wings, I was won over. I got myself an air fryer the very next day.

What I love most about it isn’t just the speed (though getting dinner on the table in under 20 minutes is a delight), it’s the versatility. And unlike the microwave, which usually doesn’t do any favors for food texture, the air fryer is a champ. Crispy Brussels sprouts. Perfectly flaky salmon. Grilled cheese with a golden, crunchy crust and molten cheese inside. I think of the air fryer like a very powerful convection oven, yielding similar results.

Things that used to require babysitting a hot pan or heating up the whole oven now just… don’t! These are the air fryer recipes I come back to again and again, whether I’m feeding a crowd or just trying to get something real and delicious on the table on a Tuesday night. I think you’re going to love them.

8 Go-To Air Fryer Recipes

5 from 1 vote

Air-Fried Kielbasa

Kielbasa in the air fryer is one of those things that sounds almost too simple, and then you taste it and wonder why you ever cooked it any other way. The circulating heat gives the sausage a beautifully firm, almost crisp exterior while keeping all those rich, smoky juices locked inside. And: zero stovetop splatter, hooray.

View Recipe

5 from 2 votes

Air Fryer Buffalo Chicken Wings

Most of us love the crunch of a great fried wing but have zero interest in dealing with a pot of hot oil, and this is exactly where the air fryer earns its keep. I once made air fryer wings for a Super Bowl party, and because my kitchen was so busy, I had the air fryer going in the bedroom! These wings come out with a crispy exterior and tender, juicy meat inside, then get tossed in a classic Buffalo sauce.

View Recipe

5 from 1 vote

Air Fryer Grilled Cheese Sandwiches

If you are a fan of stovetop grilled cheese, you might be a little skeptical about making them in the air fryer. Prepare to be won over. The air fryer delivers perfectly golden, crunchy bread (a swipe of mayo on the outside gives it that pan-griddled flavor) and completely melted, ooey-gooey cheese inside—and you don’t even have to flip it. It’s the ultimate hands-off lunch, and the kids can make it themselves.

View Recipe

5 from 1 vote

Air Fryer Tofu with Sticky Chinese BBQ Sauce

The air fryer is the perfect appliance for cooking tofu; it creates that firm, chewy exterior that’s so hard to achieve otherwise, while the inside stays perfectly moist. A sticky, Chinese-inspired BBQ glaze makes these cubes craveable.

View Recipe

5 from 2 votes

Air Fryer Brussels Sprouts

Crispy and caramelized on the outside, tender on the inside, and ready in about 15 minutes—no oven preheating required. A little Parmesan and a hit of lemon zest finish them off, and you may well want to make a double batch.

View Recipe

5 from 5 votes

Air Fryer Salmon

You will be amazed at how good this salmon is: moist, tender, with a lovely browned exterior, and on the table in about 10 minutes. The air fryer cooks it so evenly that you don’t have to worry about dry edges or an undercooked center. Add a simple squeeze of lemon, or serve with your favorite sauce.

View Recipe

5 from 1 vote

Air Fryer Green Beans

The air fryer gives green beans a wonderful crisp-tender texture and a nicely blistered exterior.

View Recipe

5 from 1 vote

Air Fried Bacon

Bacon might be the single best argument for owning an air fryer. You get perfectly crispy strips every time, with no greasy splatter on the stovetop and no smoke filling up the kitchen.

View Recipe

More Dinner Ideas

Grilled Recipes for Summer Dinners | Great Slow Cooker Recipes to Set And Forget | Super Family-Friendly Casseroles to Freeze | High-Protein Dinners

The post The Air Fryer Recipes I Actually Make on Repeat (And Why I’m Never Going Back) appeared first on The Mom 100.

A whole beef tenderloin is thick in the middle and tapers to a skinny tail at one end, which means if you roast it as is, the tail is overcooked by the time the center is rosy. Tying fixes that.

Tucking the tail under and tying the roast at even intervals turns it into a uniform cylinder, so it cooks evenly from end to end and slices into neat, round pieces. If your butcher didn’t truss the tenderloin for you, it’s easy to do yourself; all you need is some kitchen twine and about 10 minutes.

Once it’s tied, it’s ready for the oven: try it in this recipe.

What You Need

• Kitchen twine – Use plain cotton butcher’s twine, which holds up in the oven. Avoid anything synthetic, which can melt.
• Sharp knife – For trimming, if your tenderloin needs it.
• Kitchen scissors – For trimming the twine ends.

Trimming Before You Tie

If you bought a peeled (trimmed) tenderloin, you can skip this.

If it’s unpeeled, pull or cut away the long, fatty strip that runs along one side, called the chain. Then remove the silverskin, the shiny, tough membrane on the surface: slide the tip of a thin knife under one end of it, angle the blade slightly up toward the silverskin, and work it along the length of the roast, pulling the membrane taut with your other hand. Pat the tenderloin dry with paper towels before tying.

How to Tie Beef Tenderloin

If your butcher didn’t truss the tenderloin for you, it’s easy to do it yourself; all you need is some kitchen twine.

1. Lay out the twine: Place several pieces of twine about 12 inches long across a baking sheet or cutting board with about 2 inches between each piece. Set the tenderloin on top and tuck the tail end several inches underneath the roast to create a more even shape.

2. Tie the tenderloin up: Tie the twine around the tenderloin at about 2-inch intervals, finishing each with a double knot. Make sure the twine is snug but not too tight – you don’t want the meat to bulge out from beneath the string, which would result in an uneven roast.

3. Truss the beef: To truss the ends for a neater, more even shape, take another piece of twine about 3 times the length of the tied tenderloin. Starting at one end, run it lengthwise along the top of the roast, looping it under and around each crosswise string as you go. Wrap it around the far end, then run it back along the bottom, looping it through each string again. Looping it around the crosswise twine keeps everything stable.

4. Finish tying: Tie the ends snugly. Make sure the strings are neat and trim the knots.

Can You Tie It Ahead?

Yes. Tie the tenderloin up to a day ahead, wrap it well, and refrigerate it. Let it sit at room temperature for 30 to 60 minutes before roasting.

When to Remove the Twine

Leave the twine on while the roast rests, then snip each string with scissors and pull it away just before slicing.

What If You Don’t Want to Tie It?

You can still tuck the tail under and roast it seam side down, though it may loosen as it cooks. Or cut off the thin tail and either roast it separately and pull it sooner, or save those more-done slices for anyone at the table who likes their beef past medium.

More Beef Tenderloin Recipes

Beef Tenderloin Roast | How to Grill Filet Mignon Steaks | Filet Mignon with Creamy Parmesan Mustard Sauce

The post How to Tie Beef Tenderloin appeared first on The Mom 100.

You know that half-bottle of wine sitting on your counter — the one left over from last night’s dinner, or a recipe that only called for a cup? Don’t even think about pouring it down the drain. In my kitchen, leftover wine is one of my most key ingredients. A splash of white wine can transform a simple pan sauce into something that tastes like it came from a bistro. A generous pour of red can turn a humble braise into the kind of deeply savory, tender dinner that makes winter feel quite tolerable.

Wine adds acidity, depth, and a complexity that broth alone just can’t replicate. Wine doesn’t just add flavor; it carries it, dissolving and distributing the other flavors in a dish (garlic, herbs, pan drippings) so they spread through the whole thing instead of sitting on top of it. Alcohol dissolves flavor compounds that water can’t, especially the ones in herbs, spices, and browned bits in the pan, so those flavors end up distributed through the liquid instead of staying trapped in the solids.

These are the recipes I reach for when I’ve got a bottle to use up, and every single one of them is better for it.

Also see What is Marsala Wine and How Do You Use It?

16 Recipes for That Bottle of Leftover Wine

5 from 1 vote

Classic Coq au Vin

This is the recipe I think of first whenever I have a solid amount of red wine to use up. The wine slowly braises the chicken into something deeply savory and impossibly tender, with a rustic sauce that makes the whole house smell like a French countryside kitchen.

View Recipe

5 from 2 votes

Slow Cooker Pot Roast

A good pour of dry red wine into the slow cooker is what takes this pot roast from comforting to truly spectacular. It builds a rich, complex gravy that you’ll want to spoon over absolutely everything on your plate.

View Recipe

4.75 from 16 votes

Linguine with White Clam Sauce

You only need a splash of white wine here, but it does some serious heavy lifting — pulling the briny clam juice, garlic, and olive oil together into a silky, bright sauce.

View Recipe

5 from 3 votes

One-Skillet Creamy Mustard Pork Chops

A great pan sauce is one of my favorite things in the world, and this one is a true keeper. The white wine deglazes all those gorgeous browned bits from the skillet and gives the creamy Dijon sauce just the right hit of acidity to keep it from feeling too rich.

View Recipe

5 from 3 votes

Lamb Stew with White Wine, Orange, and Fennel

We tend to default to red wine in stews, but leftover white wine is a revelation here. It keeps the lamb, orange, and fennel flavors bright and surprisingly light. This stew feels just as welcome in early spring as it does in the depths of winter.

View Recipe

5 from 7 votes

Grilled Marinated NY Strip Steak

A great steak doesn’t always need a marinade, but when I have red wine to use up, this is absolutely how I want to use it. Combined with balsamic and tarragon, the wine tenderizes the meat and adds a bold, steakhouse-level depth of flavor that’s hard to argue with.

View Recipe

5 from 2 votes

Chicken with Mushrooms in Cream Sauce

This is the kind of cozy, elegant dinner I run to when the temperature drops. The white wine cuts right through the earthy mushrooms and heavy cream, keeping the sauce beautifully balanced so it feels luxurious without being too much.

View Recipe

5 from 10 votes

Classic Italian Meat Sauce

You can add red or white wine to this sauce, and it will deepen the flavor nicely.

View Recipe

5 from 1 vote

Chicken with Leek White Wine Pan Sauce

The wine deglazes the pan, picking up the browned bits from the bottom (the fond), and turning into a light and savory sauce.

View Recipe

5 from 1 vote

Chicken Cacciatore

Tender chicken stewed with tomatoes, onions, mushrooms, herbs, and red wine is one of the most comforting cold-weather dinners ever.

View Recipe

4.98 from 41 votes

Mediterranean Lamb Shoulder Chops

Fragrant herbs, tomatoes, citrus, and wine turn into a thick sauce for loin lamb chops in this Sunday-supper kind of a meal.

View Recipe

4.87 from 15 votes

No-Mayo Potato Salad

The white wine-spiked vinaigrette is poured over warm potatoes, and then they cool to room temp. Holds up well on a buffet or at a picnic.

View Recipe

5 from 1 vote

Butternut Squash Risotto

Adding a bit of white wine to the sautéed rice before you begin adding the broth builds another layer into the flavor base of this colorful risotto.

View Recipe

5 from 38 votes

Silver Palate Chicken Marbella

In this classic recipe, the chicken is baked in a rimmed sheet pan with a bit of white wine and brown sugar, which makes the chicken incredibly moist.

View Recipe

5 from 2 votes

Strip Steak Diane

This version uses beautifully marbled strip steak (no filet mignon required) seared until golden brown and topped with a quick, silky sauce of shallots, mustard, red wine, cream, and just a splash of brandy.

View Recipe

5 from 1 vote

Simple Beef Stew

Leftover wine is perfect for stews of all stripes. This one is an old-school classic.

View Recipe

More Dinner Ideas

20 Great Slow Cooker Recipes to Set And Forget | Best Cheesy, Beefy Comfort Food Recipes | High-Protein Dinners | The Best Quesadilla Recipes

The post Don’t Pour It Out! 16 Delicious Dinners That Start with Leftover Wine appeared first on The Mom 100.

Romaine is one of those vegetables where the prep method actually matters. Cut it the right way, and you get a clean, even pile of crisp lettuce that holds up under dressing and looks like it came from a restaurant. Cut it the wrong way — leaf by flapping leaf — and you end up with uneven pieces, a lot of wasted time, and a cutting board that looks like a crime scene. This is also the perfect way to cut romaine for a crunchy chopped salad. 

Here’s the method that makes it fast and easy.

How to Cut Romaine Lettuce

1. Keep the head together: Start with the head intact, removing any outer leaves that are browned or wilted. Don’t pull the leaves apart. Keeping the whole head together means the core or base holds everything in place while you cut, which is the entire point of this method.
2. Slice crosswise from the top down. Hold the base of the romaine firmly with one hand. Starting at the leafy tip end, slice straight across the head in even crosswise cuts, working your way toward the base. The cuts should go all the way through both the leaves and the rib. Move your guiding hand back as you go, staying behind the knife.

3. Stop before the base. When you get close to the pale, dense base, stop. That bottom inch or so is mostly core — dense and a bit bitter. Or give it to me or one of my kids to eat – we actually love them.

4. Wash and dry. Transfer the cut lettuce to a colander or salad spinner and rinse under cold water. Spin or pat dry before dressing; wet lettuce is one of the main reasons salad dressing doesn’t cling properly.

How Thick Should You Cut It?

For a classic Caesar or simple green salad, cut about 1 inch thick — you want pieces with some substance. For a chopped salad where everything is roughly the same small size, go closer to 1/2 inch. For taco toppings or sandwiches, thinner is better, about 1/4 inch, more like little lettuce ribbons.

Also see How to Cut Endive.

Cutting Romaine Lengthwise For Grilling

To grill romaine, cut the romaine heads in half lengthwise, allowing the base core to keep the leaves together.

FAQs

Recipes That Start With Chopped Romaine

Once you’ve got a bowl of perfectly cut romaine, you have a lot of options. A classic Caesar salad is the obvious move. But chopped romaine also holds up beautifully in a big chopped salad with whatever is in the fridge, works as a taco topping, or forms the base of a hearty grain bowl.

Try:

• Romaine and Kale Salad with Lemon Dressing
• Romaine, Pear, and Goat Cheese Salad
• Mexican Side Salad
• Classic Greek Salad
• Chopped Blue Cheese Chicken Salad
• Chicken and Black Bean Tostadas

More Veggie Cooking Tips

Endive | Radicchio | Kohlrabi | Green Beans | Broccoli

The post How to Cut Romaine Lettuce appeared first on The Mom 100.

Whether you’re cutting back on carbs or just trying to add more protein to the rotation, the goal is the same: everyone should feel full when they push back from the table.

If I want a real guarantee that everyone walks away satisfied, I know I need to lean hard into protein. Not in a fussy, complicated way, but in the way that a juicy skillet chicken or a saucy pork chop just quietly does its job and makes everybody happy.

These are the dinners I come back to again and again: hearty enough to hold everyone over until morning, but still interesting enough that they don’t feel restrictive. We’re talking tender chicken cutlets, flaky salmon, a salad that satiates, and pork chops with an irresistible glaze. Serve any of these with a simple salad, some roasted vegetables, or a small scoop of rice to catch the pan sauce, and dinner is done.

8 High-Protein Dinner Recipes

5 from 2 votes

Cilantro Lime Chicken

This is one of the easiest ways I know to make a boneless, skinless chicken breast feel exciting. No marinating required, and the bright, zesty pan sauce comes together so fast it almost feels like cheating — in the very best way.

View Recipe

5 from 3 votes

Creamy Italian Chicken Skillet

A creamy sauce studded with chopped spinach and sun-dried tomatoes gets so much flavor from a combo of Fontina and Parmesan cheeses.

View Recipe

5 from 1 vote

Ginger Lemongrass Salmon

Salmon is my go-to when I want a protein-rich dinner that still feels light and a little bit special. The ginger and lemongrass give the fish such a vibrant, aromatic flavor; a great way to shake up a weeknight.

View Recipe

5 from 2 votes

Sheet Pan Salmon and Broccoli Rabe

Sheet pan dinners are a gift, and this one pairs flaky, protein-packed salmon with garlicky, slightly bitter broccoli rabe for a meal that’s as nutritious as it is easy. And…almost zero cleanup, which is always a massive win in my book.

View Recipe

5 from 2 votes

Honey Garlic Pork Chops

Pork chops are such an underrated weeknight hero, and these come together in just 30 minutes flat. A quick sear gives them a gorgeous sticky honey-garlic glazy crust.

View Recipe

5 from 3 votes

One-Skillet Creamy Mustard Pork Chops

A perfect weeknight pork chop dinner: delicious, comforting, and made in one skillet (including the creamy mustard sauce!).

View Recipe

5 from 1 vote

Grilled Provencal Chicken and Peppers

A lemony, herb-forward marinade does all the heavy lifting here, turning simple chicken breasts into something that genuinely tastes like summer. It’s a lean, high-protein dinner that comes together with just a handful of ingredients and almost no fuss at all.

View Recipe

5 from 5 votes

Southwestern Chicken Taco Salad

If you’re looking for a high-protein salad that is going to kill it in terms of flavor, color, crunch, and satisfaction, then you have arrived.

View Recipe

More Dinner Ideas

Easy Rotisserie Chicken Recipes | Best Chili Recipes to Big-Batch Cook and Freeze | No-Cook Recipes for Summer | Super Simple Weeknight Salmon Dinner Recipes

The post 8 High-Protein Dinners appeared first on The Mom 100.

A cauliflower steak is just a thick slab cut from the middle of a whole head of cauliflower — but getting slabs that hold together instead of collapsing into florets takes a little technique. Here’s exactly how to do it, plus what to do with the pieces that don’t make the cut.

How to Cut Cauliflower Steaks

1. Trim the base. Remove any outer leaves, then trim the stem so the cauliflower sits flat and steady on the cutting board — this matters more than it sounds like it would; a wobbly head makes for uneven cuts.
2. Cut off one outer edge. Using a large, sharp knife, slice about 1 inch off one side of the head. This piece will fall apart into florets — that’s expected, not a mistake.
3. Slice steaks from the middle. Continue cutting 1-inch-thick slices straight through the core. The core is what holds each steak together, so don’t try to remove it.
4. Expect the ends to crumble. The last piece, like the first, won’t hold together as a steak. Save all the loose florets and crumbles for another use.

What to Do with the Leftover Pieces

Every batch of cauliflower steaks leaves you with a pile of loose florets and crumbles from the outer edges. Toss them in oil and roast or grill alongside the steaks, or save them for Cauliflower Potato Salad or Roasted Cauliflower Salad with Tahini Dressing.

FAQ

4 Cauliflower Steak Recipes

5 from 1 vote

Grilled Cauliflower Steaks

A warm, spiced lemon-garlic basting sauce and real grill char turn these into a full vegetarian main. Great with whatever sauce you’ve got leftover in the fridge.

View Recipe

5 from 1 vote

Grilled Blackened Cauliflower Steaks

A Cajun-style spice rub does all the work here — minutes of prep, then straight onto the grill (or into the oven if it’s not grilling season).

View Recipe

4.60 from 5 votes

Roasted Buffalo Cauliflower Steaks

Butter and Frank’s Red Hot Sauce turn these into a full-on Buffalo wing experience, no chicken required. And of course, serve these with a cool, tangy blue cheese dip.

View Recipe

5 from 1 vote

Roasted Cauliflower Steaks with Tapenade

Simple roasted cauliflower gets dressed up with a salty, briny green olive tapenade — proof that a good sauce can turn a plain vegetable into something you’d actually order at a restaurant.

View Recipe

Print

How to Cut Cauliflower Steaks

The technique that turns a whole head of cauliflower into thick, steak-like slabs that hold together on the grill or in the oven — no special tools required.

Course Main Course, Side Dish

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 People

Author Katie Workman

Cost $5

Equipment

• Chef's knife

Ingredients

• 1 large head cauliflower

Instructions

• Remove any outer leaves and trim the stem so the cauliflower sits flat and steady on the cutting board.
• Slice about 1 inch off one side of the head. This piece will fall apart into florets — that's expected.
• Continue cutting 1-inch-thick slices straight through the core, keeping the core intact.
• Save any loose florets and crumbles from the last piece for another use.

Notes

• Expect 2 to 3 intact steaks per head, occasionally a 4th from a very large one.
• Steaks can be cut up to a day ahead and stored in an airtight container in the fridge.
• A sharp knife matters more than a careful hand — jiggling or forcing the cut is what causes steaks to fall apart.

More Veggie Prep Tips

Swiss Chard | Kohlrabi | Broccoli | Leeks | Brussels Sprouts

The post How to Cut Cauliflower Steaks appeared first on The Mom 100.

Radishes are one of the fastest vegetables to prep in the kitchen, which is part of why I love them. You can go from whole radish to perfectly cut in about two minutes. The method you choose — simple rounds or matchsticks — depends on what you’re making, but the matchstick cut is the one worth learning. It’s striking, adds a peppery crunch to all kinds of salads, and it looks kind of fancy.

What You Need

A sharp chef’s knife and a cutting board. That’s it — no mandoline required, though a mandoline will speed up the slicing step if you’re cutting a lot of them.

Step 1: Trim the Ends

Wash the radishes and pat them dry. Trim off the stem end and the root tip — just enough to expose a clean flat surface on each side. This flat surface is your stable base for everything that follows.

How to Slice Radishes into Rounds

Place the trimmed radish flat end down on the cutting board and slice crosswise into thin rounds. For salads, aim for about 1/8 inch — thin enough to be delicate, thick enough to hold their crunch. For tacos or a garnish, go even thinner. If you are roasting or pickling them, a bit thicker is fine.

That’s the simple version. Now the restaurant-ey version.

How to Cut Radishes into Matchsticks

1. Slice the radish into thin rounds as described above, keeping all the slices together in a neat stack as you go.
2. Using your non-knife hand, hold the stack of slices together on the cutting board, fingers curled in a claw grip to keep things stable.

3. Slice down through the stack lengthwise to create thin matchstick strips. The red rim of the radish ends up as a border on each little matchstick: white center, red tips.

Why Matchsticks?

The surface area is the point; that, and the delicacy of the strips. Thin matchstick-cut radishes pick up dressing, acid, and salt far better than rounds do, which means they integrate into a dish rather than just sitting on top of it.

They’re the right cut for slaws, grain salads, tacos, rice bowls, quick pickles, and anywhere you want radish flavor distributed throughout rather than in crunchy little discs.

Tips

• A flat, stable radish is a safe radish. The first trim — cutting a flat edge — is the step most people skip, and it’s the one that prevents the radish from rolling away from you.
• Keep your slices consistent. If some rounds are thick and some are thin, your matchsticks will be uneven, and some will cook (or pickle) faster than others.
• Work quickly once you start cutting — radishes oxidize at the cut edges and can start to dry out. Use them right away or store cut radishes submerged in cold water in the fridge for up to a day.

Make-Ahead and Storage

Uncut radishes keep in the fridge, wrapped in a damp paper towel inside a bag, for up to 2 weeks. Cut matchsticks are best used the same day, but will hold for up to 24 hours submerged in cold water in the fridge — they stay crisp and won’t discolor. Pat dry before using.

FAQs

For a dazzling pop of red and green color, try this technique with Watermelon Radishes.

Recipes With Radishes

Spinach and Radish Salad with Feta | Hearts of Palm Salad | Arugula and Cucumber Salad with Tzatziki Dressing | Best Chicken Salad | Fish Taco Bowl

More Cooking Tips

• How to Cut a Tomato (Slices and Dice)
• How to Use Vanilla Beans (And Why They’re Worth It)
• How to Blanch Green Beans
• How to Salt Eggplant
• How to Shred Brussels Sprouts (3 Ways!)

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The moment sweet corn shows up at the farmers market, I start buying it by the armful. I absolutely love it straight off the cob with a little butter and salt, eaten standing over the kitchen sink like a completely reasonable person.

But corn is one of the most versatile vegetables of the summer season — sweet enough to hold its own in salads, hearty enough to anchor a chowder, and smoky-delicious when it hits a hot grill. It plays beautifully with bacon, tomatoes, zucchini, cotija cheese, browned butter, and just about anything else you throw at it.

14 Best Sweet Corn Recipes

These are the corn recipes I come back to again and again, all summer long. Pick up a few extra ears this week. Trust me, you are going to want to make all of these.

5 from 3 votes

Grilled Corn on the Cob

Everything you need to know — timing, heat, whether to leave the husks on (spoiler alert- no!) — to make absolutely perfect corn. This is the method I keep coming back to every single summer.

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5 from 2 votes

Grilled Corn Salad

Grilling the corn before it goes into this salad makes all the difference — that smoky char takes it somewhere raw corn simply cannot go. The rice vinegar dressing keeps everything light and bright, and the fresh basil pulls it all together beautifully.

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5 from 2 votes

Grilled Mexican Street Corn (Elote)

The ultimate corn on the cob preparation, slathered in mayo, cotija cheese, and chili powder. It’s messy and bold and completely addictive. Have plenty of napkins on hand.

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5 from 4 votes

Creamy Sweet Corn Soup

This is one of the very few soups I actually crave in the middle of summer. It comes together with just four ingredients, takes about 10 minutes of hands-on time, and turns out the most gorgeous shade of yellow. Serve it chilled on a hot day, and it is pure magic.

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5 from 2 votes

Sautéed Corn and Zucchini in Lemony Browned Butter

Browned butter does something extraordinary to a simple vegetable sauté — it adds this nutty, rich depth that makes everything taste more special. This 15-minute side dish feels both elegant and almost effortless.

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5 from 4 votes

Summer Corn, Tomato, and Bacon Salad

Corn and tomatoes are the undisputed stars of summer, and this salad lets them shine. Crispy bacon and a creamy cilantro dressing give it a wonderful taco-night energy, and if you want to nudge it toward BLT territory, just add some lettuce.

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5 from 8 votes

Corn Pudding

This spoonbread-style corn pudding gets its wonderfully light, fluffy texture from whipped egg whites, with a cornmeal base, and just a touch of cayenne to keep things interesting. I love it at Thanksgiving just as much as I love it next to a simple weeknight roast chicken.

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5 from 2 votes

Sautéed Broccolini and Corn

The colors of this dish alone — bright yellow corn against deep green broccolini — are enough to make any dinner plate look beautiful. It comes together in a single skillet in about 15 minutes, and the natural sweetness of the corn balances the mild, slightly earthy broccolini just perfectly.

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5 from 2 votes

Sautéed Corn and Zucchini in Lemony Browned Butter

The browned butter adds this deep, nutty richness that plays off the sweetness of the corn in the best possible way, and the lemon brightens it up. It goes with just about everything you’re already making for dinner this time of year.

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5 from 4 votes

Shrimp and Corn Salad with Basil Dressing

This is substantial enough to be dinner, fresh enough to feel like summer, and the basil dressing ties the whole thing together in the best possible way.

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5 from 1 vote

Hot Crab and Corn Dip

Hot Crab and Corn Dip is the kind of appetizer that clears out within minutes of hitting the table — warm, creamy, and packed with sweet corn and tender crab in every bite. Bring this to a party once and you will be asked to bring it every single time.

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5 from 2 votes

Zucchini Corn Fritters

Crispy on the outside, tender in the middle, and packed with the best of summer produce. These work as an appetizer and a side dish; just make more than you think you would need (trust me on this one).

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5 from 4 votes

Cowboy Caviar

Sweet corn, black beans, colorful veggies, and a tangy dressing. It comes together quickly, gets better as it sits, and works equally well as a dip with chips or spooned over grilled chicken or fish.

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5 from 6 votes

Chicken Corn Chowder

There’s something deeply satisfying and slightly magical about a chowder that manages to feel both hearty and completely appropriate for summer.

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More Summer Recipes

30 No-Cook Recipes for Summer | 22 Easy Summer Salad Recipes | 14 Summer Pasta Salad Recipes | 55 Grilled Recipes for Summer Dinners | 23 Easy Summer Cookout Side Dishes

The post Sweet Corn Recipes Worth Buying a Dozen Ears For appeared first on The Mom 100.

A quesadilla is one of those things that sounds too simple to be a real dinner and then turns out to be exactly what everyone wanted. When my kids were little and I was juggling work and mom-hood, quesadillas made an appearance on the table at least once a week, and everyone was happy to see them. Crispy tortilla, melted cheese, whatever odds and ends you have in the fridge – suddenly, there was dinner. 

These eight recipes run the gamut, from a weeknight rotisserie chicken situation to a breakfast quesadilla that makes eggs feel special to a chili version that will make you strive to have some leftover chili. I usually serve these with a simple green salad…or if there are veggies in the quesadillas, I might just call it a day.

Start with the master technique post if you’ve never made quesadillas on the stove, in the oven, on the grill, or under the broiler. Then pick your filling and go.

How to Make Quesadillas

Everything you need to know about the quesadilla-making with 3 options (stovetop, oven, and grill), the right cheese ratio, how to flip without losing the filling, and how to get that perfectly crispy exterior every time. This is the foundation all the other recipes build on.

8 Quesadilla Recipes

5 from 6 votes

Easy Rotisserie Chicken and Cheese Quesadillas

A rotisserie chicken, a bag of shredded cheese, and 15 minutes. This is the quesadilla you make on a Tuesday when nobody can agree on dinner, and everyone ends up happy.

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5 from 3 votes

Easiest Baked Chicken Quesadillas

Made in the oven on a sheet pan, which means you can make a lot of them at once without standing over a skillet. The perfect party appetizer or family dinner. Assemble ahead, bake when you're ready.

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5 from 2 votes

Steak and Cheese Quesadillas

About three cups of leftover steak, some onions, spinach, jalapeño, and melted Monterey Jack. This is the one for meat lovers who might not think quesadillas can be a real meal.

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4.87 from 23 votes

Cheesy Ground Beef Quesadillas

One of the most popular recipes on the site! Seasoned browned ground beef, cheese, onions, and spinach in a crispy tortilla. Drain the beef thoroughly and don't overfill.

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5 from 1 vote

Stovetop Pulled Pork Quesadillas

Smoky pulled pork (try this Oven Pulled Pork at least once), barbecue sauce (homemade or bottled), and melted cheese.

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5 from 1 vote

Chili Quesadillas

Thick leftover chili makes an extraordinary quesadilla filling. Any chili works here, from Ground Beef Chili to Slow Cooker Chicken Chili.

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5 from 4 votes

Vegetable Quesadillas

Broccoli, red pepper, spinach, onion, and garlic, or you know, whatever you got on hand.

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5 from 1 vote

Breakfast Quesadillas

Scrambled eggs, cheese, and whatever you feel like adding, such as salsa, avocado, sautéed vegetables, crisp bacon. A choose-your-own-adventure breakfast that comes together fast.

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More Quick Dinner Ideas

15 Ways to Use Leftover Rice | 30 Leftover Shredded Chicken Recipes | 9 Super Family-Friendly Casseroles to Freeze | The 13 Sheet Pan Dinners | The Best No-Mayo Salads for Summer

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