“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
Coming home from vacation is usually disappointing in and of itself, what with all the mail to read, newspapers to deal with, email to catch up with and, worst of all, the frig to re-stock. While there’s no avoiding the inevitable, learn the KitchenSmart trick that can at least delay a trip to the grocery store for a few days, until you’re a little more caught up.
There are a lot of stems, stalks and tops going down the garbage grinder that could actually be put to use. It’s called “doubling your vegetable dollars,” and it just takes looking at vegetables in new and creative ways. Remember the article on Radishal Solutions? It talked about a new way to use those radishes … Read more
If you’re feeling overwhelmed trying to use all the leafy greens that are currently in season, here are the recipes I’ve been making the last week.
An editorial by The New York Times’ David Brooks about our dangerous flirtations with debt sparks a question: Is it time for a little more frugality in the kitchen?
The Skinny: Radishes are a great springtime vegetable, but they can be harsh-tasting. If you don’t have a taste for that taste, here’s an option: Try them cooked, as in this recipe for Asian Radish and Carrot Salad