I am in a summer slump and lacking the energy to cook (I blame the heat!) That is why I love this gallery from our colleagues over at Health.com titled, 13 Easy Recipes that Use Rotisserie Chicken.
more about: cooking
With summer’s abundance of fresh vegetables and seafood, it’s no wonder backyard barbecues are full of so many tasty dishes. According to search data from Yahoo!, it seems like people want lobster on their menus (searches for “how to cook lobster tails” are up 1,538 percent this week).
Fresh is always better, right? Maybe not always. Here’s a fishmonger’s secret: The shrimp on ice at the seafood counter may be less fresh than those in the freezer aisle.
To instantly distinguish a hard-boiled egg from an uncooked one in the carton without cracking it, add a few tablespoons of balsamic vinegar to the water when you’re boiling them.
Simply mixing your regular coffee or tea with ice dilutes the intensity and often results in weak and watery iced brews. Give your drink more muscle by making it double-strength.
If you’re planning on firing up the barbecue this Memorial Day weekend (come on weather, improve already!), you may be gearing up for a trip to the hardware store to buy some charcoal for the grill. So which should you get: lumps or briquettes?
Finding ripe avocados isn’t always easy. So when you’re stuck with the hard-as-rock variety—and you don’t have any time to let them soften—try this trick from California avocado grower Carol Steed: Place 2 peeled, pitted avocados in a blender with 1 cup peas (fresh, or frozen and thawed), and then pulse until smooth. The peas will help soften the consistency […]