These crisp, not-too-sweet cookies with citrus notes elevate whatever they accompany, such as ice cream or coffee.
For years, I have harbored a seemingly unpopular opinion in shame. But one of the cornerstones of being online is the broadcasting of your deeply held (if faulty) beliefs with unshakable pride, so *straps on helmet, elbow pads, knee pads* here goes nothing. Rice is just OK.
Filled with plump, juicy shrimp, smooth melted cheese and crunchy salsa, this quesadilla makes a quick, Southwestern dinner.
Essentially, braising involves cooking food – meat, seafood or vegetables – in a sealed environment with some liquid. Remember those water cycle diagrams from school? The steam hits the underside of the pot lid, condenses and falls back onto the main ingredient. So you get a constant cycle that causes the flavors to meld, with an especially tender result by the end of cooking.
Making Stove-Top Granola takes just one large skillet and considerably less time than the oven method.
Cast-iron and nonstick pans can do a lot of the same things – but that doesn’t mean they’re always interchangeable.
‘Dinner for Everyone’ is built around meal concepts and includes options for fast and easy cooking, vegan meals and cooking for company.
I get an incomparable rush from MacGyvering dinner. The gratification of making something wonderful from random bits in the refrigerator is so great that I’d go so far as to say I prefer it to cooking with a fresh grocery haul. This colorful, hearty salad is case in point. One evening I found myself staring down a near-empty refrigerator with just some steamed green beans leftover from a previous meal and a lonely wedge of radicchio. I probably would not have otherwise thought to put these two ingredients together, but serendipity did it for me. I cut the crisp, cool beans into bite-size pieces and sliced thinly the radicchio. As I tossed them together, I took pleasure in how their hues, textures and tastes played off one another so perfectly.
A pot of beans: Cooking doesn’t get much more basic than that. Beans might be cute (especially pretty heirloom varieties), and well-made beans make a tasty, cheap side dish. But that seems to be about the extent of it. What are beans going to teach you?
It’s the reason to buy extra rice for take out, so you have the building blocks of tomorrow night’s fried rice.
Now, the self-professed gadget lover also has spent time experimenting with and testing air fryers, the hottest new kitchen appliance.
Clover’s version famously features house-made spaetzle while Dorothy Dean’s mid-1970s “deluxe” version calls for sharp cheddar. (May we recommend Washington State University’s signature Cougar Gold?)
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