Pantry & Supermarket Tips

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...]

Fancy turkey

Challenge: Supermarket turkey vs. Organic Bird

A turkey may seem like a humble, if popular, bird but it's yielding increasing discussion in the food world. One study found that generic turkeys contained high levels of bacteria; researchers pointed … [Read More...]

Carrots on counter

Reader Q&A: What the heck is a SUPER FOOD?

  I keep hearing about "superfoods." What the heck are they and should I care? - Danielle, a reader from Milwaukee   Superfood. You may have seen this mysterious moniker planted on grocery … [Read More...]

Thanksgiving Recipes

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...]

Holiday napkin ring 1

How to Build a Holiday Dinner Menu

Ah, that annual stressful event known as holiday dinner planning. If you're a novice cook, it can seem deeply conflicted.  But then, remember the math. Most classic holiday dinner menus include a … [Read More...]

Fearless Thanksgiving

Thanksgiving round-up: Great online resources

I had to stop into my local supermarket yesterday to pick up two bottles of Prosecco -- and a pack of new kitchen sponges as that's the kind of thrilling dichotomy that rules my life. The place was … [Read More...]

Cooking fundamentals

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.  […]

Omelet

How to Make an Omelet (video lesson)

One of my chefs at Le Cordon Bleu once said, “If you can make an omelet, you’ll never be hungry.” So true. An omelet is inexpensive, versatile and amazingly quick to prepare. While it’s typically thought of as a breakfast dish, British food writer Elizabeth David wrote about an omelet with a glass of wine […]

White ceramic mortar and pestle with rosemary

Spices & Herbs: A Quick Lesson

As this terrific video by Consumer Reports shows, you don’t need to spend a lot of money on fancy spices. However, the key element is when spices get old. Ground herbs and spices are more exposed to air, and thus they lose their potency more quickly. Spices vs. Herbs First, its important to know the […]