Did you know that you can peel a mango with just a drinking glass? Or that you can use a pastry tip to remove cherry stones? There are so many ways to peel, cut, or otherwise prepare fruit in the kitchen, but some are better than others.
If you love eating fruit by itself, or use fruit in a lot of seasonal recipes, these 10 small yet mighty shortcuts may just save you some valuable time.
I have a lot of feelings about lunch boxes, none of them especially genial. But as this teeny tiny person that I only just recently brought home from the hospital, barely able to utter a “beh” and now able to fill a 2-hour car ride back from a beach house with all the words every uttered (hm, wonder where he gets it) begins kindergarten this week, and will do so with a lunchbox in hand, I’ve realized that the only way to move forward with my grouchy feelings about lunch boxes is to air them here, in this town’s square, and then move on.
And so here goes: I, Deb Perelman, resent lunch boxes. I resent that my friend Valerie can send her children to a French summer camp where they are served hot lunches (just the basics, like blanquette de veau, omelette aux champginons and, oh, a galette du rois) on real plates daily and the best my child can hope for is stuff like this. I resent that we don’t prioritize filling our children’s bellies with nutritional, balanced meals that will fuel them their growing bodies and brains through long school days, and that only parents with the means to (time or financially) can provide wholesome alternatives. I resent that I’m looking down the barrel of a decade or more of this, every single school day. And I resent that, on top of all this, if our summer months of packing lunch boxes for camp were any indication, at least half of the food will come back uneaten because a whole lot of places that ostensibly have children’s best interests in mind feed them cookies or crackers with ingredient lists as long as this blog post and juice in the middle of the morning as a snack, sometimes just an hour before lunchtime.
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Have you made an airy pavlova or meringue lately? Or did the health nut in your family abscond with all the egg whites for his breakfast scramble, leaving you with an excess of egg yolks?
Don’t be annoyed! Step up to the challenge and look at this as an opportunity to use these protein-packed, sunny spheres in new recipes. We promise that whatever you choose to make, it’ll be delicious.
Boneless skinless chicken breasts (aka BSCBs) — is there anything more boring? They are all too often overcooked until dry and chewy, and I generally prefer more succulent boneless, skinless thighs. But for lunch and dinner favorites like chicken Caesar salad and chicken pasta, sliced juicy chicken breasts can’t be beat. They’re a great staple for quick lunches, too.
Fortunately I have one method that makes unfailingly juicy and tender boneless skinless chicken breasts. Need some chicken for a salad, or to top some pasta? This is the method. It takes some trust, but believe me — it works flawlessly every single time.
3.95 / 5 Stars | 14 Reviews
by Sara
“A quick, tasty tomato soup made with fat-free evaporated milk and canned tomatoes, dressed up with seasonings, makes a great light lunch or supper.”
Poaching eggs couldn’t be easier. It’s also a great low-calorie way to prepare eggs—you don’t need to use added fat to cook them, as you would with scrambled or fried eggs. Not only do eggs prepared this way make a great breakfast all on their own (with a little salt and pepper and maybe some toast), you can also use them to top a French salad Lyonnaise, bathe them in luxurious Hollandaise sauce in an Eggs Benedict, or go super healthy and serve them over sautéed greens.
Q: Long time reader and admirer of Apartment Therapy and The Kitchn, now needing advice! While it may seem contrary to the trend, I have recently started eating meat after being vegetarian and vegan for 27 years.
The angle: Boldly-flavored, quick-cooking grill recipes — no marinade required.
Recipes for right now: Grilled Lamb Chops with Smoky Eggplant Blatjang, Grilled Pork Chops with Hoisin-Peanut Sauce, Thai-Style Grilled Baby Back Ribs, Grilled Chicken Thighs with Apricot-Chile Glaze
Who would enjoy this book? Grill-lovers in a late-summer grilling rut.
