Want a nicely browned and crisped chicken that’s still moist and tender? Try the slow cooker!
The key to clutter-free, friendly kitchens lies in simple math–one new thing in, one old thing out. See how two readers applied this idea in their kitchens.
There’s a lot of giving and receiving during the holidays, but in the Age of Stuff, it’s important to include purging as part of the holiday ritual–especially in the kitchen
In case you end up with produce on the bitter side, whether by “gift,” accident, or maybe in a CSA box, here are five tricks for taming rather than pitching it plus an easy meal idea for arugula.
Cooking vegetables gratin-style is a delicious option–in the winter. Because a gratin is baked an hour or so, it’s tough to even think about making one in the heat of summer. Hence the slow cooker version in this recipe. Of course in cooler weather, you can also bake this dish at 350 (F) for an … Read more
Leftovers are a common problem for solo cooks. Not just extra servings of a dish, but also all the vegetables, seasonings, meat, rice, and other ingredients left over from making the dish. See how those left overs can be turned from problems to possibilities.
June can be frustrating for seasonal eaters in Colorado. We’re ready for the riotous color of tomatoes, peppers and eggplant but our gardens and markets are filled with greens that can withstand our unpredictable, often brutal springs. So in the vein of making lemonade with life’s lemons, here’s a quick idea to make flavorful use of kale–or chard or spinach.
Want to start eating more veggies? Then you probably need the cure for Debilitating Boredom syndrome. Find out about sauce magic.