Season to taste – those three little words at the end of many recipes that can be the cause of so much angst. In theory, it’s a pretty simple concept. Season your food with salt and pepper, then taste it. But how do you know when you’ve got it just right? Add more? Wish → Hungry for more?
Portobello mushrooms are large, round mushrooms known for their dark brown color and meaty texture when cooked. They’re often used as the central ingredient in vegetarian recipes because of their meaty consistency. Cleaning portobellos is a step you can’t skip even when they look all smooth and perfect in the grocery store. Unlike cleaning other → Hungry for more?
You guys. My Quick Tomato Sauce recipe turns homemade sauce into a weeknight reality! Seriously. This recipe takes you from a spin around a sauté pan to a bowl full of pasta in less than an hour. Chopping the onion and mincing the garlic are the most time-consuming tasks. Even better, you likely have → Hungry for more?
How to Cut a Pomegranate Pomegranates are like the crabs of the fruit world to me. Let me explain. I don’t want to steam them, smothered in Old Bay (as one does in Maryland) but much like picking crabs on a newspaper-covered table on your deck, getting to the good part of the pomegranate → Hungry for more?
Comfort food. It means different things to different people. Chicken Pot Pie. Mac ‘n Cheese. Chicken Soup. Whatever your choice, these are the foods you reach for when the world’s got you down or when you’ve watched the season opener of The Walking Dead and your heart is broken, your soul crushed. Yes, it’s → Hungry for more?
It’s no secret that any season other than summer is not my friend. I like the heat, even the humidity, sun so bright shades are a necessity and no need for sleeves or a jacket when I step outside. (Why I live in Maryland, where chilly breezes, frost and snow happen, is a mystery → Hungry for more?