Parboiled potatoes do not have to go from the saucepan straight into the roasting pan. Adding a freezer step between boiling and roasting can help create the rough, dry surface needed for a crisp exterior while the center stays soft. The method Continue Reading
Don’t Put Washed Lettuce in the Fridge Until You Do This
Washing lettuce before storing it can save time when you need it for a salad or sandwich, but putting damp leaves straight into the refrigerator creates another problem. Water left between the leaves can collect during storage, leaving lettuce soft, Continue Reading
10 Creative Custom Gift Box Ideas for Bakers, Cooks, and Foodies
Finding the right gift for someone who loves spending time in the kitchen can be surprisingly challenging. Bakers, home cooks, and foodies often have strong preferences when it comes to ingredients, tools, flavors, and cooking styles. A generic gift Continue Reading
Don’t Toss the Turkey Carcass, It Can Become the Broth for Leftover Soup
Turkey leftovers do not end with sliced meat packed into the refrigerator. The carcass can become the base for the next meal before it heads to the trash. A turkey wild rice soup recipe from Lively Table uses the bones to make broth, then brings Continue Reading
Don’t Add Flour to Potato Soup, Use What’s Already in the Pot to Thicken It
Potato soup does not need flour, a roux, cream cheese, or heavy cream to get a thick base. Part of the cooked potatoes can do that job without adding another ingredient. This five-ingredient version cooks russet potatoes in broth until Continue Reading
Don’t Make Ant Bait Too Strong, The Ants Need Time to Carry It Back
Ant bait works differently from a spray that kills insects on contact. Foraging ants need to reach the bait, eat it, then return to the colony with some of the food. A boric acid mixture that kills them before that trip can work against the reason Continue Reading
Don’t Stir the Whipped Topping Into Pudding Shots, Fold It In Instead
Pudding shots need enough structure to hold alcohol while staying thick enough for a spoon. Vigorous stirring after whipped topping enters the bowl can knock out air and reduce the volume that helps support the mixture. These tiramisu pudding Continue Reading
Cauliflower Can Make Buffalo Dip Watery Unless You Cook It This Way First
Cauliflower contains enough water to change the texture of a cheese-based dip. Mixing it with cream cheese, sour cream, ranch, and mozzarella before that moisture escapes can leave liquid in the skillet instead of a thick Buffalo dip. This recipe Continue Reading
Pumpkin Spice Isn’t Made From Pumpkin, This Syrup Actually Is
Pumpkin spice gets its name from the spices used in pumpkin pie, not from pumpkin in the blend. Cinnamon, nutmeg, cloves, ginger, and allspice can make up the mix, with no pumpkin required. This syrup uses both pumpkin pie spice and pumpkin Continue Reading
Forget Stuffing Bell Peppers, This One-Pot Version Puts Everything in the Skillet
Stuffed peppers require hollowing the peppers, cooking the filling, filling each shell, then giving the peppers enough time to soften. Cutting the peppers into strips removes those steps while keeping the beef, rice, tomato, and bell pepper Continue Reading
- « Previous Page
- 1
- 2
- 3
- 4
- 5
- …
- 182
- Next Page »