Pantry & Supermarket Tips

sausage_and_sauerkraut

Two People, $12 Per Day For Food

So yesterday, Mike and I started our annual Hunger Action Week cooking strategy. As part of our agreement, we will eat $12 per day at home, the amount that couples receive on food … [Read More...]

Macro cayenne pepper isolated on white

How to make Cajun seasoning

I generally don't add salt to my seasoning mixes; instead I add it separately when cooking. A recipe that specifies a commercial blend assumes it has salt, so adjust accordingly. Be sure to use garlic … [Read More...]

green beans canned

Challenge: Green Beans canned vs. fresh

Green beans are a classic side dish for any holiday. I debated an update on green bean casserole, but decided instead to serve fresh green beans and canned green beans, each were lightly sauteed in … [Read More...]

Thanksgiving Recipes

Whole Homemade Thanksgiving Turkey

Fearless Holidays: Turkey FAQ

That's me, age four, stuffing a turkey. I've been doing this holiday dinner thing a long time. So much information exists on the humble turkey, a curiously popular bird. Here are simple answers to … [Read More...]

HappyCook2

Fearless Thanksgiving: Tips from the Pros

                       Holiday meals can cause even confident cooks anxiety. I asked some of my food writer friends for their best … [Read More...]

Cranberry cocktail with lemon twist

14 Ideas for Thanksgiving Leftovers

“I think leftovers are one of the best things about Thanksgiving!” - Amy Sherman of Cooking with Amy.  This was the general consensus when I asked some food writer friends what they do with their … [Read More...]

Cooking fundamentals

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How to Outfit a Kitchen on a Budget or 14 Things Every Kitchen Needs

People have been quite successful making a lot of food in the past centuries with little more than a pot, spoon, bowl, knife and cutting surface. I’ve put together a very general guide that I’ve used for events aimed at college students, and you’ll find the list below. A Good Chef’s Knife Don’t waste money […]

veg stock after cooking

Recipe: How to Make Vegetable Stock

Despite the name of this recipe, there’s actually not such a thing as vegetable stock. By definition, stock is made from simmering bones in water. No bones? Then it’s broth. So, let us commence with vegetable broth. In my own kitchen, I collect and save the trimmings from the likes of carrots, celery, onions, the […]

Balsamic vinaigrette

Vinaigrette Basics [video lesson]

Do you have so many bottles of vinaigrette in your fridge that when you open the door it sounds like wind chimes? Vinaigrette is one of the first things that any home cook should master for a couple of reasons. One, it’s expensive to buy and tends to be loaded with ingredients. I did a […]

roasted green beans

Recipe: Rosemary-Thyme-Lemon Oil

Adapted from a story by editor Jennifer Armentrout from Fine Cooking, this infused oil can be added to roasted vegetables before cooking or to steamed vegetables afterward. It provides a lovely complement to roasted beets, butternut squash, carrots, cauliflower, fennel, mushrooms, parsnips, potatoes, and sweet potatoes. Yields enough for about one to two pounds of roasted vegetables.  […]