If you’re headed to the apple orchards this weekend–or even your local supermarket–consult this chart to learn more about the different types and what to use them for.
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It’s butternut squash season—and for soup and salad lovers, that’s very good news. Peeling and trimming this roly-poly winter squash may seem daunting, but that’s no reason to resort to the precut version (which spoils quickly). Just follow these steps… and use a very sharp knife. STEP 1: Using a chef’s knife or serrated knife, cut ½ inch off each end […]
Garlic–and it’s pungent flavor–is an indispensable ingredient in many dishes, but burning the delicate herb can impart a harsh bitterness to your meal. Here are two ways to ensure you don’t scorch the garlic the next time you cook dinner.
I hesitate to admit that there’s rarely any leftover wine in my house but, if you do find yourself with a bit of extra vino, here’s two ways ensure nothing goes to waste.
Don’t commit a technical foul this Thanksgiving. Consider these bird-prep questions your practice drill. 1. How many pounds of turkey should you buy for 10 people? A.) 10 pounds B.) 15 pounds C.) 17 pounds D.) 20 pounds 2. What temperature does the turkey need to reach before you take it out of the oven? A.) 150 degrees F B.) […]
While today isn’t officially National Mayonnaise Day (in fact, as far as we know, that day doesn’t actually exist…yet), it’s the 100-year anniversary of Hellmann’s, the brand synonymous with mayo. Looking to celebrate the centenary? Try one of these seasonal, mayo-happy recipes: Macaroni Salad Pasta Salad With Shrimp, Corn, and Tarragon Pimiento Cheese Dip Sesame Crab Cakes With Chili Mayo […]
If you always find yourself with leftover fresh herbs when you’re done making a recipe, don’t throw them out, or let them linger (and wilt) in the refrigerator. Instead, make herb ice cubes—perfect for tossing in with pasta, stews and sauces. Here’s how: Fill ice-cube trays two-thirds of the way full with chopped herbs and cover with oil or melted […]