Salt and pepper weren't doing enough for my scrambled eggs, so I reached for something I usually keep for movie night: butter-flavored popcorn seasoning. One sprinkle adds butter flavor and salt without putting a pat of butter into the eggs. The Continue Reading
Chia Seeds Turn Pumpkin Puree Into a Thick Fall Breakfast
Pumpkin puree does not have to end up in pie, muffins, or another baked fall recipe. Mixing it with chia seeds, almond milk, pumpkin spice, and vanilla turns it into a thick pudding that can work as breakfast without turning on the oven. Chia Continue Reading
Don’t Put Chicken Breasts in the Oven Before Coating Them in Greek Yogurt
Chicken breasts can lose moisture in the oven because they are lean and contain little fat to protect them as they cook. Coating them in Greek yogurt before baking provides a simple marinade that requires only a few minutes of preparation. Greek Continue Reading
Italian Dressing Mix Isn’t Just for Salads, Add It to Meatballs
Italian dressing mix can do more than turn oil and vinegar into salad dressing. The dry seasoning combines several ingredients that already belong in many meatball recipes, making it a shortcut when you want garlic, onion, and dried herbs without Continue Reading
This Poached Egg Method Uses a Teacup Instead of a Pan
Poaching an egg often means bringing a pan of water to the right temperature, lowering in the egg, and watching the white as it sets. Another method cuts out the pan and uses a microwave-safe teacup with three tablespoons of water. Cook Anna Continue Reading
Your Avocado Toast May Be Missing the Ingredient That Goes on Last
Avocado toast can seem finished once the bread is toasted, the avocado is spread across the surface, and the salt goes on top. One final ingredient can change that familiar combination without adding another bulky topping: a drizzle of extra virgin Continue Reading
If Your Scrambled Eggs Keep Turning Out Dry, You May Be Cooking Them Too Long
Scrambled eggs can go from soft curds to a dry pile in less time than it takes to make the toast. The problem often happens near the end, when the eggs look close to done and we give them another minute in the pan. That extra cooking time matters Continue Reading
You Can Use an Immersion Blender for Mashed Potatoes, Just Don’t Move It Like You Normally Would
Immersion blenders are built to move through food. Drop one into a pot of soup, run it across the bottom, and chunks disappear into a smooth puree. Mashed potatoes call for almost the opposite approach. Moving the running blade around the bowl can Continue Reading
Your Outdoor Basil Doesn’t Have to Disappear When Summer Ends
Basil can look full and productive through late summer, then cold nights bring the growing season to a fast end. That does not mean you need to start over with seeds or rely on small packs of basil from the grocery store. Before the outdoor Continue Reading
A Can of Beans Is the Unexpected Addition She Now Makes to Every Jar of Pasta Sauce
Beans can be an inexpensive way to add more protein and fiber to meals, but that does not help much if you dislike their taste or texture. Serving more beans on the side was never going to work for one Reddit cook who described them as "mealy bland Continue Reading
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