This is an easy, filling, and very flexible recipe with a vegetarian option. Double it and save half for an extra meal (or two).
Continue reading... April 13, 2010
Save Time and Money by Washing Fewer Dishes
Whether or not you own a dishwasher, cutting back on the amount of utensils you cook with can save you time and money. If you rely on disposable, some of these will work for you too.
Adopt these tips to wash fewer dishes:
1. Have the whole family eat with their fingers straight out of the pot. (Okay, that was a joke. Did I have you going there for a minute?)
Continue reading... April 12, 2010
Interview with Abbi, the Startup Wife
Reader Abbi Adest talks about missing her mother’s excellent meat dishes, and developing her own vegetable-based, eclectic style.
Continue reading... April 8, 2010
Tips on Stretching Food for Company
In this classic episode of the Mary Tyler Moore show, Mary throws a dinner party. Her obsessive-compulsive friend Sue-Ann offers to make dinner, but prepares exactly six portions. Watch the first minute or two of the scene, when a guest takes more than his share.
Has you ever run out of food for your guests? As hosts, we have to balance preparing more than enough with having to throw out leftovers. And just like at Mary’s party, the unexpected can happen: Someone who offers to prepare food doesn’t bring enough, extra guests turn up, or one guest is unusually hungry. Maybe a dish you plan to serve gets ruined.
Here are some tips for when you realize that you may be short on food when company comes.
Continue reading... April 7, 2010
Make Pot Roast to Tenderize Cheaper Cuts of Beef
A recipe for tenderizing less expensive cuts on the meat by pot roasting it with vegetables, wine and tomato sauce.
Continue reading... March 31, 2010
The Best Techniques for Knowing When Food is Cooked
In my post, The Secret to Great Home Cooking, I explained that the key to good food is to cook it until it’s done, and no longer. But this isn’t always easy. Cooking times in recipes are only a guide. For instance, older beans and vegetables take longer to cook than fresher ones. Cuts of meat are different sizes, and our cooking equipment and even the weather affect a recipe. But once you can accurately tell when food is done without consulting a cookbook, your cooking skill has reached a new level.
So how do you know when food is ready to serve?
March 29, 2010
Interview: Yemeni Lahuh Bread with Penny
March 26, 2010
Ten Tips to Clean Your Appliances without Breaking Them
Ever damage or break an appliance in the middle of cleaning it? I know I have. And if you’re expecting company and the repairman can’t get there, you’re stuck. Here are ten tips for cleaning your appliances safely.
Continue reading... March 24, 2010
One-Bowl Passover Cakes (Gluten-Free)
Most Passover cakes require separating eggs. If you grew up kosher, you may remember cakes with a layer of sticky goo at the bottom. But these cakes, from potato starch are mixed in one bowl. You can’t get simpler than that. And before you ask, many baking powders are certified kosher for Passover.
These flourless, gluten-free cake recipes were developed by Malky, who runs an email list for Jewish homemakers.
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