Cooking tips to make you a better cook
Fruits and vegetables are loaded with nutrients and usually the peels have the highest concentration of these nutrients. That’s one good reason not to peel. But I have another reason why I don’t peel some of my fruits and veggies.
Instant Pot rice is an easy, foolproof, incredibly convenient, hands-off method of cooking rice.
Does your blender sit on the countertop collecting dust? Or maybe the only action it sees is when you make the occasional smoothie? Dust off that super-powered, multi-tasking machine and enjoy some delicious food this week – from the most…
Everyone loves this applesauce, because not only does it skip the tedious peeling process, but it’s also high in fiber (great for weight loss) and it tastes sooo much better than regular applesauce.
Adding bananas to a smoothie makes a good smoothie, but adding frozen bananas makes a fabulous smoothie! Frozen bananas give smoothies a rich, frosty texture.
Attention Pasta Lovers!! If you love pasta but don’t want the refined carbs in white pasta and don’t like the cardboard taste of regular, whole-grain pasta, gluten-free can be a great solution.
We love the holiday season and the time with friends and family, but this time of year can also be busy and stressful. To help, I’ve rounded up some of my quickest meals for your busiest days, so your holidays can be merry and bright.
Polenta is a delicious, gluten-free dish. Here’s a cooking method that’s so easy even a 4-year-old could do it.
A simple tutorial on how to make your own powdered sugar. This is a great option for when you run out of powdered sugar and don’t want to go to the store … or if you’d like to make powdered sugar from “unrefined” sugars, like demerara, turbinado, sucanat, or “raw” sugar.
A food processor and a blender are two very difference appliances and which one you buy will depend on what you want to do. This information will help you decide.
What Is Agar? Is agar a “new” trendy ingredient, like chia seed and kale chips? Here’s the answer and why you need to know it.
It’s cherry season! My favorite time of the year – besides sweet potato season, blueberry season, and fig season. I hope you’re enjoying fresh cherries as much as I am. Cherry Nutrition The benefits of cherries go far beyond their…
I often hear the words herbs and spices used interchangeably, but they are actually very different seasonings and they have different effects on the health.
A little while ago some friends invited us over to their house for a light meal and as we were chatting before the meal, somehow the subject of sprouting came up. When I mentioned that I didn’t really care for them, I noticed a change of expression on my dear friend’s face. Good one, Jen.
Thomas Edison once said, “You will have many opportunities in life to keep your mouth shut: You should take advantage of every one of them.” I should listen to him.
While there may be no such thing as a magic weight-loss pill, the high-fiber, low-calorie, extremely nutritious legume comes very close.
Black, red, gray, pink, yellow, purple, green, beige, orange … quinoa comes in all sorts of colors. What’s the difference? Should I use one or another?
One of the secrets to outstanding soup, flavorful rice, great sauce, and amazing quinoa is starting with a good broth. Most of the store-bought versions of stock don’t taste all that great and are quite expensive for what you get, especially when most stocks, rather than relying solely on fresh vegetables and herbs for their flavor, depend heavily on flavor enhancers, like corn syrup, MSG, natural flavors, salt, sugars, disodium inosinate, and more.
There’s a lot to do to prepare a Thanksgiving dinner and even more to do in that final crazy hour before the meal, so the last thing you should have to worry about is if the mashed potatoes are getting cold.
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