If you want to begin using more and/or more interesting herbs and spices, the most important step is taking the plunge. Don’t get persuaded to hunker down in your comfort zone by a possibility of un-success that’s really pretty small and hardly disastrous.
There are lots of slow cooker recipes to choose from. The problem lies in choosing just one or two to actually make. While a lot of that choosing is a matter of personal taste, here’s one thing I’ve learned specific to slow cooker recipes: Look for recipes that take advantage of a slow cooker’s two big advantages: cooking the heck out of tough characters, and fixing it and forgetting about it.
No doubt about it: a specialized appliance can make cooking a lot easier, save a lot of time and produce really delicious meals—but only if you first invest a little time getting ready to use it.
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
With grocery prices rising dramatically, convenience foods are an obvious cost-cutting target. But how can we make everyday meals without the convenience of ready-made and packaged foods? Three tricks of the trade: Strategic Substitution, Stretching and Simplifying.
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.
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