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10 Tips to quicker kitchen cleanup when you are your own sous chef
10 Tips to remember when pairing food and wine
Great New Tips
Crush leftover candy canes or other holiday hard candy to use as an ice cream topping.
When roasting a turkey or chicken, rest the bird on a few stalks of celery, some carrots and two onions. The resulting juice will make a particularly tasty gravy.
Add some orange juice to your holiday candied yams recipe for a touch of citrus flavor.
For an easy and tasty twist on french toast, use purchased eggnog instead of the usual mixture of milk and eggs. Dredge bread in eggnog and fry as usual.
When trying to get the last drops of honey out of the container - or anytime you need to warm up honey - warm up the honey by putting the jar under hot running water. Do not warm it up in the microwave because that causes it to crystalize.
Whether served as pleasantly chewy cubes or mashed with tomatoes, onions, and other spices as baba ghanouj, eggplant is a tasty meat alternative that’s rich in beneficial vitamins. Read More
Loaded with essential vitamins like A, K, and C, and vital antioxidants, kale is a versatile source of natural roughage that stands in for meat like a pro. It’s hardy enough to stand preparation by various means including stir-frying, baking, sautéing, and more. Read More
Also called “Jerusalem artichokes,” sunchokes bear no resemblance to standard artichokes. Sunchokes have a bright, fresh-tasting quality that makes them a welcome change from your usual meat course. Read More
Plantains are a simple way to replace meat without sacrificing a savory or savory-sweet presence on your plate. Read More
Rich in dietary fiber, iron, and protein, chickpeas make an able meat substitute. They come in handy for weight loss recipes by making the stomach feel full for longer due to their high fiber content (more fiber means the stomach takes longer to break it down). Read More
Whether you pop them in your oven or roast them with a drizzle of olive oil, balsamic vinegar, or even maple syrup, Brussels sprouts are a crunchy, flavor-packed alternative to meat. Read More
Portabella mushroom caps can be as large as a pork chop or cut of steak. Pair this with the rich, umami flavor of mushrooms in general, and the firm, fleshy texture of a properly cooked and seasoned portabella cap makes a more than passable stand-in for a meat course. Read More
Black beans have a smoky, meaty flavor quality that is versatile enough to pair with virtually any dish. They’re a low-calorie, low-sodium, high-fiber meat alternative that’s full of vital protein and nutrients like molybdenum, magnesium, manganese, and folate. Read More
Lentils can be used in place of meat to add texture to curries and stews, and taste great mashed into fritters. Rich in fiber and protein, they’re great for serving in place of meat and are available in a wide variety of types and colors. Read More
Always start with fresh, high quality ingredients. You will taste a difference in your baked goods.
Use unsalted butter when you bake. Salt is added to butter to mask flavor and extend shelf life.
Using a pastry cutter, work cold butter into your dry ingredients until incorporated. Should resemble small peas.
Gently fold mix-ins like blueberries, chocolate chips, and nuts into dry mixture before adding wet ingredients.
Measure and premix wet ingredients like cream, buttermilk, oil, pumpkin, eggs, or vanilla before adding to dry ingredients.