I’m always on the lookout for a quick and delicious side dish, especially around the holidays, and if there’s something I can do to a vegetable to make it the least bit appealing to the almost 7-year-old palate, all the better. This recipe for Green Beans with Caramelized Red Onions fits the bill. The beans → Hungry for more?
Prepared bags of shredded slaw make a fantastic base for pasta salads. The addition of whole wheat or whole grain pasta boosts fiber content and also creates a filling and nourishing lunch. Serves 6 to 8. 8 ounces whole wheat or whole-grain rotini, cooked according to package directions 1 12-ounce bag of broccoli slaw 2/3 → Hungry for more?
Creamy cheesecakes. Silky crème brulée. What do they have in common? They owe their smooth textures to a water bath or bain marie. A water bath is used to gently cook delicate foods, especially egg-based dishes, to keep them from overcooking. To prepare a water bath, place a baking dish inside a larger dish or → Hungry for more?
Anybody else remember Jiffy Pop Popcorn and how exciting it was to watch that foil tin nearly burst at the seams as the popcorn popped and popped and popped on the stovetop? Jiffy Pop was all but replaced by microwave popcorn and what could be easier than that? Put the envelope in the microwave, and → Hungry for more?
It’s important to stock your pantry with the right flour for the right job. Most recipes will specify what type of flour you should use, but just in case here’s a quick primer on three popular flours to make sure your cakes, cookies, breads and whatever else you’re baking turn out just right. Let’s start → Hungry for more?