Cooking Tricks

Stone Fruit

June 29, 2015

5 Ways to Make the Most of Seasonal Stone Fruit Ripen: Ripen peaches, nectarines and apricots at room temperature. Once ripe, they can be refrigerated for just a few days to help keep them at their best. Speed Up: Speed up the ripening process by placing fruit in a brown...

Burgers 101

June 18, 2015

Burgers 101 Whether you’re cooking on a gas or charcoal grill or in a fry pan on the stovetop, here are tips on making the perfect burger that is meaty and satisfying, yet never dense and bricklike. To make the best burgers, use a light touch with the meat. DON’T...

Certain Produce Shouldn’t Be Stored In The Refrigerator

June 9, 2015

Certain Produce Shouldn’t Be Stored In The Refrigerator With some fruits and vegetables cold temperatures can lead to unsavory textures and flavors. Let tomatoes sit on the counter at room temperature, and store onions, garlic, and potatoes separately in a cool, dark place in perforated baskets or bins to allow...

Cooking Fish

June 6, 2015

Cooking Fish Here is the simple secret to cooking fish successfully: Just don’t overcook it. Cook it until the flesh is just opaque throughout, as it will continue to cook after it has been removed from the heat. Before cooking fillets, especially thick ones, run your fingers over the flesh...

Basic Seafood Cooking Rules

June 1, 2015

Basic Seafood Cooking Rules Keep your fish or shellfish in the refrigerator until right before you cook it to keep it as fresh as possible. Don’t leave it siting on the counter while you prepare the rest of the meal. Don’t work in the same area with raw seafood and...

Hard-Boiled Eggs

May 7, 2015

Hard-Boiled Eggs Banish the greenish ring! This harmless, but unsightly discoloration that sometimes forms around hard-boiled yolks results from a reaction between sulfur in the egg white and iron in the yolk. It occurs when eggs have been cooked for too long or at too high a temperature. The method...

Fresh Spinach

April 30, 2015

Fresh Spinach Spinach is available year round, but is especially sweet and tender in the late spring, when growing conditions are perfect. Spinach is so versatile; you can eat it for breakfast, lunch, dinner, and dessert! In Tuscany, the leaves are baked into a pie with almonds, sugar, and candied...

Storing Candy

December 12, 2014

Storing Candy One of the nice things about homemade candy is that it can be eaten when it is at its freshest. In addition, it contains no chemicals, artificial flavoring, or preservatives, although the lack of preservatives does limit its storage capabilities. Most homemade candy, however, will keep well for...

Old Fashioned Food Coloring

November 29, 2014

Old Fashioned Food Coloring Next time you have a need to use food-coloring trying using natural dyes the old fashioned way. Just do what grandma did, and use fresh beet juice for red; turmeric for yellow, and blueberry juice for blue. You’ll save money and have peace of mind that...

Don’t Forget The Seeds

October 15, 2014

Don’t Forget The Seeds! Just like pumpkins, the seeds of butternut and other hard winter squashes can be tossed with a splash of olive oil and a pinch of kosher salt, then toasted for a crunchy every occasion snack. 

Latest Recipes

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Edible Cookie Dough

Marinated Red Cabbage

Marinated Red Cabbage

Southern Dry Rub Ribs

Southern Dry Rub Ribs

Spinach Potato Gratin

Spinach Potato Gratin