Easy Poached Eggs

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.

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Treat Yourself (and Your Grill) to Something Besides Burgers Tonight — New Cookbook

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.

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What’s the Difference Between Jasmine and Basmati Rice? — Ingredient Intelligence

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Both jasmine and basmati rice are aromatic varieties that make a great alternative to plain long grain white rice. You’ll find these rices commonly used in a variety of Middle Eastern and Indian dishes.

Even though jasmine and basmati rice are often used interchangeably, there are some differences between these two types of rice that you should know about.

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