Never get quite the right results when using your slow-cooker? Before you throw in the towel and give up on the set-it-and-forget-it styling of cooking, check your liquid levels: It could be that you’re not filling your appliance the proper amount. Stephanie O’Dea, author of 365 Slow Cooker Suppers, recommends filling your machine two-thirds to three-quarters full for optimum cooking. See […]
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If you constantly find yourself tossing wilted herbs and greens before you even use them, try these tips to prevent waste from Real Simple food editor Chris Morocco: To store: Wrap greens in moist paper towels and tuck them into a resealable plastic bag. The moisture from the towels will prevent wilting and keep even the most fragile herbs vibrant […]
Let’s get cracking with some hard-boiled questions. Scroll below the eggs to see the answers. 1. Which spice can you use to dye eggs naturally? (A) Mustard seed (B) Cardamom (C) Turmeric 2. When it comes to egg-carton labels, which is the most health-conscious choice? (A) All-natural (B) Certified organic (C) Hormone-free 3. What can you do to prevent a green ring […]
A few weeks ago, I was baking cupcakes and decided to try out the trend of swapping unsweetened applesauce for oil in the batter. It’s an easy one-to-one swap and I would definitely recommend it. Honestly, there wasn’t much of a difference in taste and it cut approximately 450 calories and 55 grams of fat off the full recipe! If […]
Today in food holidays, February 4 is celebrated as Stuffed Mushroom Day—a snack that has been around since the early 20th century. Looking for a recipe to make in celebration? Here are a few mouthwatering suggestions: Stuffed Mushrooms With Spinach Stuffed Portobello Mushrooms With Feta Love stuffed vegetables, but not so much mushrooms? Though we’re not official Stuffed Mushroom Day […]
There is a new, sad little pattern that happens almost nightly in my household and it goes like this: Me: “Time for dinner!” Kids thunder down the stairs. 15-year-old: “What’s for dinner?” Six-year-old: “What’s for dinner?” Me: “Blah blah*“ 15-year-old: “Ugh.” Six-yearold (whining): “I hate blah blah.“ 15-year-old: “Can I make myself an omelet?” Six-year-old: “Me too?” Me: Silent, head in […]
If you’re packing your living room with eager football fans this weekend, Chef Gerard Cribbin, Executive Chef at Coal Fired Bistro in Greenville, SC, shares his best tips to ensure you don’t fumble.
You made a delicious slow-cooked meal–like Soy-Braised Short Ribs With Sugar Snap Peas–and the instructions say to skim and discard the excess fat, but it takes time to remove the fat without tossing too much of the tasty sauce.