“Browning” rice is not like “browning chicken breasts until golden,” or “toasting nuts until brown and fragrant.” No, it means forgetting about the rice simmering on the stove until a thick brown, hard crust forms on the bottom. But now there’s a new use for it–so don’t pitch it in the composter.
Do you remember when you could buy a pear, wash it, then eat it? Not anymore. Mad scientists have successfully hybridized every last produce species. Shortly after harvest, fruits and vegetables now develop a brightly colored, impossibly sticky scab on the outer skin. Being highly toxic, the scab must be removed before eating, presenting consumers … Read more
With yet another food scare, maybe it’s time to start relying on our own wits to ensure the safety of what goes in our mouths. Here are some quick guidelines to begin regaining a sense of control and comfort when it comes to eating.
If it’s true that creating a pantry takes more than an afternoon, then how can we possibly reap the benefits of a pantry? Is there a way to reframe the picture so time panic doesn’t prevent you from having one of these invaluable kitchen resources?
What do you do if you’ve been told to stop eating wheat or gluten? Cookbooks and recipes aren’t a bad starting point. But they are only part—and a relatively small part of the solution. What’s more, they’re the easy part. Find out the deeper fundamentals that will lead to more lasting–and enjoyable–success.
We all know that Thanksgiving can be a huge undertaking. To keep from getting overwhelmed, it’s nice to plan a couple dishes on the simpler side. This recipe incorporates four tricks for easy, gourmet flair.
Kitchen Coach Mary Collette is doing a Holiday Cooking series for Fox 31 in Denver. Her first appearance was last Friday, November 21, when she and host Ken Clark made an appetizer tray featuring a Rosemary Yam Butter appetizer Tray. Yum.
Women know all about this strategy. You don’t feel like getting all dressed up for a party so you throw on a tried and true comfort outfit and add some razzle and dazzle with a great necklace, scarf, belt or shoes—or one of each. Good news: You can do the same thing with a recipe. Here are three basic techniques:
Last week, The Denver Post‘s Food section quoted us in an article by Kristen Browning-Blas: “Dealing with kitchen phobias head on“ Here’s the intro: Now that our political fears have been allayed or amplified (depending on whom you voted for), let’s put the attack ads behind us and face our kitchen phobias. When I asked … Read more
If you’re ready to start using herbs and spices more adventurously, or just at all, here are
Seven More Rules of the Road for a Successful Spice Adventure