How to Make Healthy, Whole Grain Breadcrumbs
Transform throw away crusts into kitchen gold. How to make your own breadcrumbs for a healthier, lower cost alternative to store-bought crumbs–and save the environment while you’re at it!
Building Block Techniques
How to Bread Fish, Meat and Vegetables
One building block cooking technique, dozens of dishes Here at EveryDay Good Eating, we like to take the mystery out of cooking. We believe everyone can make–and deserves to enjoy–deliciously healthful food, everyday. That’s why we teach basic, building block cooking techniques that can be mixed and matched to create a wide range of dishes. … Read more
Q & A: How to Heat Oil for Sauteing
Kitchen Tip (+ a Little Kitchen Wisdom) At a recent Cooking Get Together we were preparing to saute onions for a healthy risotto. As always, the recipe said, “heat oil until hot but not smoking.” That directive led one of the participants to ask: Q. When heating oil to saute, do you heat the pan … Read more
Autumn Eating: Wilted Salad Recipe with Cool Weather Mizuna
A perfect salad to accommodate autumn’s in-between weather and use up the last of summer’s goodies with some of the cooler weather crops now coming in. Find out about mizuna, stir-frying monster cucumbers and how to wilt a salad.
How to Make the Best Brown Rice . . .
Think brown rice doesn’t taste as good as white? Try these flavor-boosting tricks and you’ll be loving your whole grains.
Kale Cooking Lessons
What’s the best way to cook kale? Saute? Blanch? And how can you use it once it’s cooked?
“Accelerated” Slow Cooker Beans
You want the great taste of beans fresh-cooked in a slow cooker, but you forgot to soak them the night before. What do you do? Use the accelerated method.
So That’s What They Mean by “Slow Cooking”
For years, I’ve known the rule for cooking tough meat cuts: low and slow. But in my hurry up world, I tried to do low on a gas stovetop that was calibrated for hot, fast cooking. My last batch of soup bones came out as tough as leather, even though I had cooked them on low. . . Patience and forethought came to my rescue
Comfort Stew: Beef Daube Provencal
A classic, no-fail stew. Make it in the slow cooker or on the stovetop, and learn several tricks for a more tender and tasty stew. Cooking School notes included as well as modifications.
How to Make Great Mashed Potatoes
In years past, I never gave potato mashing the attention it deserved. I just threw in a little butter and milk, mashed roughly with a hand masher and took them to the table. This year, I put a little time into experimenting and investigating and found some tricks that easily elevated the mashed potato into … Read more