Grilling used to be a very mysterious way of cooking to me, but over the past few years, I’ve slowly become more confident at the grill. I’ve even taken on larger projects, like using it as a rotisserie and deep-frying on it.
I also live in a building with a communal grill, and while it’s been fun to meet my neighbors and share grilling recipes, there’s one mistake I’ve observed many first-time or very-occasional grillers make.
4.27 / 5 Stars | 36 Reviews
by Bev Huelsman
“Mushrooms simmered with Burgundy wine, onions, and beef broth make for a tasty side dish with almost no preparation at all.”
“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.” — Tom Robbins, Jitterbug Perfume
Toast is certainly having a moment. Avocado toast is popping up on numerous cafe menus around our city, and I’ve been to a number of spots that serve toast with nut butters “made in-house.” And while I love a crusty slice of toasted bread slathered thick with almond butter, I often scoff at the price tag. So lately I’ve been making my own version at home. It takes half an hour (and much of this is inactive time spent toasting the nuts in the oven), it’s cheaper, and you can customize your almond butter to suit your own tastes and preferences.
Your refrigerator is probably the most-used appliance in your kitchen, so it’s only natural to encounter spills, drips, sticky spots, and food debris. It happens to even the cleanest of cooks; the key is knowing these five essential tips that will keep it clean and organized year-round.
4.11 / 5 Stars | 46 Reviews
by Marcus Hender
“Prawns are marinated in lime, onion, and garlic and then quickly grilled. A wonderful addition to an outdoor meal.”
For this week-long dinner series, I came up with five different grain bowls, each filled with a generous variety of grains, veggies, sauces, and toppings. They’re warm and filling, and also take full advantage of late-summer produce — the perfect way to transition into fall and the cooler days ahead.
Earlier this week I shared 20 weeknight meal templates, which assign a food theme to each night of the week and are an easy way to think about meal planning.
Once you have your template down, it’s time to nail down your recipes. Here are recipes to go with our five favorite weeknight meal templates.
4.21 / 5 Stars | 205 Reviews
by CHRISTINA5362
“Black beans and sweet potatoes are spiced up with jalapenos, cumin, and garlic, then broiled in the oven for a cake that’s less fat but just as flavorful as the fried kind.”
The pressure cooker is an old-fashioned appliance that is enjoying a renaissance of sorts, and there are many good reasons why. Chief among them is the fact that it just cooks so many foods so well; if you have a pressure cooker, you know what I mean. You probably had a gateway experience that made you say Oh! This is what this thing can do.
For me, that gateway cooking experience was simple and elemental: soft- and hard-boiled eggs. The pressure cooker makes them better than any other method I know. Here’s how!
