If there’s one thing we know is true, it’s that you have enough on your plate at dinnertime without having to rack your brain about rice ratios. Basmati, jasmine, white, brown, long, short — this tip works for all of them — every time!
Item: Cuisinart CPC-600 Electric Pressure Cooker
Price: $99.95
Overall Impression: With a bright red pressure indicator and easy-to-understand menu options, this pressure cooker is a no-fuss way to make great food fast.
Cuisinart is a big name in small electric appliances, including electric pressure cookers. This is their standard electric pressure cooker. It promises to cut cooking times by up to 70%, but is this machine intuitive enough for a newbie to pressure cooking? How will the food actually taste?
Promise me something: The next time you see baby artichokes, whether in a 9- or 12-pack clamshell of indeterminate origin at your local supermarket or loose at your local farmer’s market (jealous, as ours won’t be here for some time), I want you to buy every single one of them. All of them. This is no time to share with the next customer or to be a good locavore citizen. Trust your local artichoke-obsessed food blogger on this one; without fail, they disappear for the season the moment you discover their awesomeness, which I hope we’re all about to do.
As I admitted recently, despite the fact that they’re my favorite vegetable, we don’t talk much about artichokes around here because I know they’re fussy to deal with, and for most people, this is a dealbreaker. It’s also because my favorite way to eat big artichokes is rather boring — boiled or steamed whole until deathly soft, the leaves pulled and dipped into a hodge-podged sauce of mayo, lemon juice, salt and black pepper. With a glass of white wine and a simple green salad on the side, I honestly don’t know why I eat anything else for dinner, ever.
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“Tell Kenny to go get the van.”
A competitor was having a sale on Coca-Cola. The price was something crazy, like $1.99 for a 12-pack, limit 10 per customer. (Please don’t hold me to that price. It’s been a decade.) The point is, the box store was selling soft drinks to their customers at a price that was way lower than we could buy it direct. We loaded up our catering van and stocked our shelves with as many cases of Coke as we could get during that sale. Desperate? Yes. Moral? Well…
Prices deviate between stores for a myriad of reasons, and a higher price on the same item doesn’t mean that store is trying to get rich off of you. (I’ve never seen a grocery store owner in Burberry.) Here are a few reasons you may find price differences as you shop around. It’s not all apples to apples. (Or milk to milk.)
2 / 5 Stars | 5 Reviews
by Anna
“Here’s a simple version of an old spicy Texas favorite made with black-eyed peas and salsa. Serve with tortilla chips.”
Electric pressure cookers are not an intuitive kitchen gadget. There were terms and ideas that were completely new to me when I started using one in my own kitchen, and it took me some time to figure out what it all meant. Things like: What is natural pressure release? And how much liquid do you need to add to the pot before cooking? It’s all a little confusing.
But please, don’t be intimidated! If you’re thinking about making the leap and trying an electric pressure cooker, here’s a neat little list of the essential things I learned about using an electric pressure cooker in my kitchen. It’s not so scary, promise.
The warm summer weather always makes me crave foods that are a little lighter and fresher. I’m happy to put hearty stews, chili, and braised meats behind me for a while and focus on the foods that really shine this time of year: vegetables!
Sure, we eat them in salads and side dishes, but vegetables are capable of a lot more. These 20 recipes prove vegetables have a place as the star of the show. Don’t let the summer go by without trying eggplant and halloumi burgers or twirly zucchini noodles with fresh corn. Grill cauliflower steaks are a must, as is corn and tomato pizza. Ready for some vegetable action?
Radishes will seduce you. They come in endless colors, shapes, and sizes — perfectly round, interestingly oblong, large and small, polished and glossy, hot pink, purple, fluorescent green, and white. Bite into a radish and you’ll get hooked on its signature, peppery bite. The attraction is so easy. But the question is, do you really know what to do with radishes?
