We hate cough drops almost as much as we hate coughing. The ones we buy in the store either taste like candy or some kind of poison, and the throat-soothing affect of either is always a little dubious. But here are some cough drops we think we can get on board with: the homemade kind!
Unlike garlic, changing the intensity of onion is less a matter of how much you use or how you cut it and more a matter of how you cook it. If you’ve always thought that onions taste too sharp and astringent, we urge you to give them another chance!
Glancing through a copy of Michael Pollan’s latest book, Food Rules: An Eater’s Manual, there was one guideline that has really stuck with us: “Leave something on the plate.” At first this seemed like a logical way not to overeat, but then it felt like we’d be wasting food. What do you think?
Have you made the creamy no-stir polenta yet? Every time we’ve made it, we’ve been amazed at the luscious, creamy polenta we get by following this easy technique. Give it a try this weekend, and pair your perfect polenta with one of these recipes!
We’ve been bringing new nourishing ingredients into our kitchens and talking about fresh, light foods all month long. Now that we’re winding down, we’ve got to ask: what’s your weakness? What food can you not turn down no matter how disciplined or healthy you’re trying to eat?
When you’re hungry and just want breakfast, those minutes waiting for an egg to boil can really tick by. Well, this website is a 2-for-1 deal: it’s an egg timer that keeps you entertained with YouTube videos while your egg is cooking!
We prefer the control and flexibility of cooking on a gas stove, over an electric. There is one disadvantage to gas stoves, though — it can be hard to get the heat low enough for things like simmering a delicate sauce or slow-cooking a braise. The solution is using a burner plate!
We were making bread last night and had one of those moments. You know. When you’re counting out cups and then someone asks you a question from the other room and by the time you get back….”Dang, did I add 3 cups or 4?” Do you have any tricks for keeping track of what you’ve already added?
When you get a craving – especially if it’s for beef and barley stew when snow clouds are building outside – it’s best to just give in and make it. Stew is more of a technique than a recipe, so we just gathered our ingredients and jumped right into the kitchen. By late afternoon, we had one mouthwatering pot of stew bubbling on our stove!
Rich, long-simmered stews are as satisfying to eat as they are to make. It’s all about building layers of flavor and then stepping away from the stove to let the low heat gently do its magic. You don’t need a recipe – just a few basic guidelines will help create the perfect stew!
Yes, Guinness is definitely traditional for stews, and with good reason! Its roasted, malty flavors enhance those already present in the stew and take it to whole ‘nother level of awesomeness. But Guinness is definitely not the only beer that can be used, nor is it ideal for all stews. Here are a few more to try!
It’s easy to fall in love with those beautiful vinegars that have been made with exotic fruits, infused with herbs, aged in special barrels, or are otherwise irresistible. But we think that there are really only five vinegars that we would consider actually “essential” for a home cook’s pantry. Do you agree?
You might think this is impossible, but we’re going to come right out and say it: not everyone loves potato-leek soup. A bowl of this simple two-ingredient soup takes some people to a place of gastronomic bliss. But for others? It’s just kind of…meh. Where do you stand?
How can you tell if something is done if you can’t take a peek inside? When it comes to bread, there are actually a few ways to make sure your lovely loaf is perfectly baked, every time!
Tomato paste is the secret ingredient that adds depth to our soups and an extra boost flavor to our homemade sauces. We couldn’t get through a week in the kitchen without it! We’ve tried a lot of different brands over the years, and this is the one we’ve come back to again and again – for two important reasons.
Pizza is in on the weekly meal rotation in our house, but lately we’ve gotten into a rut of the same old crust, the same old sauce, and the same old toppings. Boring! It’s definitely time to shake things up. We scoured the web for some new recipes to get us excited again, and here’s what we found!
Whether you’re making an effort to eat lighter this month or just want something a little different for dinner, you’ve got to try this. We’re not sure why it took us so long to discover this buttery, tender, and yes, spaghetti-esque squash, but we’re glad we did!
We spotted big boxes of beautiful medjool dates at the store this week, and we’re wondering if we can think of enough things that we can make with them without getting bored. We have a few ideas – what are your suggestions?
We have a thing for bottle openers. They’re such a simple tool, and yet they come in such fun, random, and fascinating designs! Here are a few of our favorites that we’ve recently seen and coveted. Do you have a favorite quirky bottle opener of your own?
It’s been grey and drizzly every day for the past week where we live and we’re desperate for a little sun. We’ll take it in food form if that’s all we can get, so we’ve been piling on the citrus, pulling out our vinegars, and generally loading our foods with all the tart, sunny flavors we can find. What about you?