Do you know the easiest way to cook mushrooms?
Here’s a method I’ve been using for years. It’s called “dry sautéing”. You cook sliced mushrooms in a hot pan without adding any fat, liquid, or sauce.
As the mushrooms heat up in the pan, they release their juices and cook in their own liquid.
When my son first started eating solid foods, I like to think I was pretty relaxed. I puréed meatloaf or whatever else I made for dinner, gave him the same full-fat yogurt I already kept in the house, and let him have his way with leftover coconut rice.
I was, however, petrified about peanut butter. I waited until his 9-month doctor appointment, and fed him a tiny spoonful under the watchful eye of my pediatrician, lest he have a negative reaction. I had always heard introducing peanuts to babies too early was dangerous, and the last thing I wanted to do was have an allergic reaction on my hands without a medical professional there to take care of it.
According to new research, however, I could have introduced peanuts earlier.
Earlier this week, I professed my love for mismatched mugs. I love opening my cabinet to find a bunch of random colors and shapes. Even more, I love that each mug reminds me of a different person, event, or place.
And you guys totally agreed with me! Some of you love mismatched mugs so much, you felt compelled to leave a comment. And some of you even shared pics of your own mugs on Instagram. Take a look.
For 30 days this month we’re exploring Whole30, the 30-day reset and refocus on whole foods. Whole30 isn’t a diet or a judgment of foods as “good and bad.” It’s actually a short-term reset that has helped many of our readers cook more and figure out the foods that make them feel their best. Read more about our coverage here.
Back in the olden days of Whole30, you had to stay away from legumes, wheat, white potatoes, soy, rice, sugar, and alcohol. Oh, the times have changed! Sort of.
You’re likely well-acquainted with the make-ahead, portable, peel-and-eat wonder that is the hard-boiled egg. It’s satisfying and convenient sprinkled with salt and eaten out of hand, but know this — it is capable of so much more. Hard-boiled eggs are a lot more versatile than you might be giving them credit for. Expand your breakfast horizons by starting with how you eat your hard-boiled eggs.
I don’t know why it took me so long to make this as it combines the only two things I ever want when I’m sick: chicken noodle and wonton soup. The thing is, when you’re sick, you absolutely do not want to cook anything. (Also sometimes when we’re well, to be completely honest. Shh, don’t tell anyone.) And so for a couple nights, we picked up a decent chicken noodle soup in the neighborhood, but when we tired of that, ordered wonton soup instead. It’s usually a disappointment. Sometimes it seems like a quart of bland broth with three floating pockets in it, not the most filling meal. Plus, it’s off the menu for anyone who doesn’t eat pork or shrimp. But this one was not; it was chicken wontons in chicken broth and it was exceptional, the happiest mashup of the two wonderful things.
Had the delivery not come an hour later, forcing me to — gasp! — scramble some food together for the kids anyway, I probably would have never made this. But as I was enjoying my soup, I realized that this would be so ridiculously easy to hack, it might even be done before it arrived next time.
For 30 days this month we’re exploring Whole30, the 30-day reset and refocus on whole foods. Whole30 isn’t a diet or a judgmental labeling of foods as “good and bad.” It’s actually a simple reset that has helped many of our readers cook more and figure out the foods that make them feel their best. Read more about our coverage here.
Whether you’ve already decided to take the plunge and try Whole30 or you’re still exploring the ins and outs of the program, it’s important to realize that what you use to make your food plays just as important of a role as the food itself. You need the right tools to get the job done.
Here are five non-food kitchen essentials that will make your Whole30 journey as simple and enjoyable as possible.
If you’ve long been a fan of granola’s clusters and crunch, maybe it’s time to consider a similar-looking cereal on the block: muesli. So how does equally delicious muesli compare to your beloved granola? Here are the answers you’re looking for so you can navigate the cereal aisle at the grocery store with confidence.
For 30 days this month we’re exploring Whole30, the 30-day reset and refocus on whole foods. Whole30 isn’t a diet or a judgment of foods as “good and bad.” It’s actually a short-term reset that has helped many of our readers cook more and figure out the foods that make them feel their best. Read more about our coverage here.
This January I’m embarking on my first foray into Whole30. In case you’re not familiar with this very popular program, you cut out dairy, added sugar, alcohol, grains, legumes, carrageenan, MSG, and sulfites for 30 days and then gradually reinstate them to see if anything bothers you.
I’m doing Whole30 for a myriad of reasons, including a desire to increase my energy level and help with my anxiety. Will it work? I have no idea. But I’m willing to give it a shot and find out.
As an editor at Kitchn, my life basically revolves around food so I’m a little (read: very) nervous to start the program. Will I be able to go without cheese for so long? What happens to those impromptu dinner invitations? And what about wine? Here’s how I’m tackling the biggest challenges I know I’ll face during the next 30 days.
This time of year, I find myself craving creamy polenta like crazy. There’s just something about the humble cornmeal mush that’s incredibly satisfying, particularly during this cold, blustery season. That means my obsession doesn’t stop at the dinner table. Sure, I love the stuff tucked underneath a rich ragu or just simply roasted vegetables, but I am constantly looking for ways to get more polenta in my life.
That’s where creamy polenta for breakfast fits in. It’s another excuse to get a dose of the good stuff — but the best part is that you can use whatever leftover polenta you cooked up the night before to make it.
