Now that you’ve learned your knife grips, you’ll want to know how to cut fruits and veggies. There are four key components to cutting foods safely:Make sure your cutting board won’t slip.Use the “claw grip” on the thing you’re cutting.Stabilize your food while cutting.Keep your knives sharp.Let’s take a look at each one.
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Welcome to One Simply Terrific Thing, our ongoing series highlighting the small tools and kitchen goods that make life better!All One Simply Terrific ThingEscali Kitchen Food ScaleA kitchen scale is by far the most accurate way by far to measure flour and other ingredients, and an essential tool if you want to take your baking to the next level.
Dinner. It’s an inescapable occurrence, 365 days of the year.Many of us have our go-to moves when all else fails — template meals that are easy and easily adaptable. Tacos. Egg scrambles. Pasta. Soup. And then there are the nights when it’s more about desperate calls for take-out. (It’s ok. You’re among friends.
Many of us make a pot of rice for a meal, and think, “Oh, I’ll make just the right amount for this dinner.” I’d like to make a case for intentional leftover rice.A large pot of rice has so many potential uses all week long, you’ll be glad to have it on hand.How to Make Rice in the Pressure CookerWhat Kind of Rice to Make?
Claudia CashThe Friday Buzz: 6 Things We Liked This Week!Welcome to The Friday Buzz, our roundup of all good things, good advice, good feelings. It’s the happy hour of blog posts! Up this week: Bunny succulents, Cheer on Netflix, and much more! There were quite the variety of topics…Claudia CashThe Friday Buzz: What We Make for LunchWelcome to The Friday Buzz, our roundup of all good things, good advice, good feelings.
The 4th of July is one of those quintessentially American summer holidays that just requires firing up the grill and hanging around outside. Whether you’ve got your menu all planned out already or need some inspiration, don’t miss these ideas!There’s something for fish lovers, a few grilled chicken suggestions, and burgers and kebabs, too.
HomeCategoriesUncategorizedAll UncategorizedSummer MillerQ & A with Gabriela CámaraGabriela Cámara is an international restaurateur and author of My Mexico City Kitchen: Recipes and Convictions. We interviewed her to discuss the popularity of the modern Mexican table, her position on sustainable food, and her commitment to creating equitable work environments.
Graduation season is nigh—what are you making to feed the happy graduate and your friends and family?Preparing meals for larger gatherings is all about planning, pacing and staging—careful implementation of time and resources.So, for example, you can marinate skirt steak skewers ahead of time so they’re ready to put on the grill as guests start to arrive.
I have lived in the Pacific Northwest for about nine years now, and if there’s one food I can’t get enough of it’s the fresh fish!My husband loves to fish and often goes out with his buddies, but I don’t mind one bit because we all get to reap the rewards. This is just one reason why we are skipping the steak and serving up fish for Father’s Day this year.
I am a meal planner through and through, but there are times when life just gets so busy that I ask myself the age-old question, What’s for dinner? When that question starts circulating around my brain, I will always turn to my pantry for answers. This is true for me in good times and in bad.There are a few pantry staples that I always have on hand.
Do you love baked potatoes? They’re customizable, load-up-able, portable, and totally good for you — well, depending on what you pile on top!How about pulled pork? Or maybe lentil stew? Chorizo and eggs is always a winner! The following recipes all serve double duty. They’re great meals on their own, but they also make great toppers for baked potatoes!
Lunch is a fantastic time to refuel your body with all sorts of nutrients, and what better way to reenergize and refuel than with a salad?I find that salads are literally one of the best ways to get in a ton of fruits and veggies and a delightful way. These salads are anything but dull and ordinary. Each one has a unique flavor profile that’s nutritious AND delicious!
When planning my dinner menu for the week, the recipes I choose for must meet a few requirements. I ask myself these questions:1. Can this dinner be ready in under 40 minutes?2. Is it simple with minimal ingredients?3. Will cleaning up afterward be fairly quick and easy?If the answers are YES! to all of those, then I have a WINNER!
Is it just me, or could we all use a little break from the news right now? Personally, I feel like every time I check the news or log in to social media, something new has happened that just makes me feel like crawling into bed and pulling the covers over my head.You, too? Want to join me in a little therapy cooking?
My favorite salad of all time was not a salad in the traditional sense. It was a vegetarian dish that was merely sprinkled with arugula.The greens served as a garnish to add a peppery flavor to the rest of the meal: a quarter of a roasted acorn squash, dressed in olive oil. Toasted nuts, garlicky roasted tomatoes, and creamy chevre were the celebrated final touches.
Everyone knows pecan pie, right? No Thanksgiving dessert table would be complete without it!But this sweet nut is so delicious and versatile — and nutritious! — that it deserves to be in the spotlight more than just once a year.AMERICAN PECANS, THE ORIGINAL SUPERNUT™Pecans are the only major tree nut indigenous to America — kinda cool, right?
Food is my love language. I don’t care much for jewelry or fancy dates, but when you’ve put the time and effort to cook me a meal or bake me a sweet little dessert, that speaks volumes.There’s just something so endearing about thinking of your loved one, planning a menu, researching the recipes, taking the time to shop, and then giving it your best effort to produce one heck-of-a-romantic meal.
Peaches really are the crowning glory of summer. Don’t get me wrong, I LOVE all the summer berries and watermelon and everything else that comes with the fresh produce of summer, but I live for peaches. I feel extremely fortunate to live near several U-Pick peach orchards where I can go right to the source and bask in their goodness.
When the 4th of July rolls around, it’s almost guaranteed you’ll be invited somewhere — potentially at the last minute as plans come together. Or maybe you’ll be the one inviting people over the night before the barbecue!Either way, you might not have a ton of time to prepare something to bring with you—but that’s where these recipes help.
Many of us have turned our eyes toward pantry items to plan weekly meals, but that’s not the only place where delicious dinner ideas can be found.How about gaining some inspiration from your freezer? Think fruits, veggies, meat, fish, broth, breads, and even some dairy. Believe it or not you can even freeze butter, eggs, cheese, and milk.
Christmas breakfast is a big deal for a lot of families. It wasn’t something I gave much thought to myself until I got married and had my first Christmas with my in-laws. Breakfast is a BIG DEAL for them. Almost as big of a deal as the presents. (Notice the emphasis on almost. Ha!)Whether or not Christmas breakfast is a tradition in your family, everyone needs to start Christmas day off with a warm and delicious meal!