Blog
Crockpots and Slow Cookers—Invest and Reap the Benefits
No doubt about it: a specialized appliance can make cooking a lot easier, save a lot of time and produce really delicious meals—but only if you first invest a little time getting ready to use it.
Crockpots and Slow Cookers—Why Are They Sitting in the Back Bottom Cupboard?
The idea is perfect: throw a few ingredients into a stoneware crock, turn it on and voila! At the end of the day, you walk in the kitchen and there waits a richly aromatic meal, all cooked and ready to go. So why are so many slow cookers sitting in the cupboard instead of cooking on the counter?
Doubling Your Vegetable Dollars
There are a lot of stems, stalks and tops going down the garbage grinder that could actually be put to use. It’s called “doubling your vegetable dollars,” and it just takes looking at vegetables in new and creative ways. Remember the article on Radishal Solutions? It...
Convenience Foods Are Costly, But Can You Make Dinner without Them?
With grocery prices rising dramatically, convenience foods are an obvious cost-cutting target. But how can we make everyday meals without the convenience of ready-made and packaged foods? Three tricks of the trade: Strategic Substitution, Stretching and Simplifying.
How to Cook Dried Beans–Stovetop, Slow Cooker, Pressure Cooker
There are several ways to cook dried beans: Stovetop Surprisingly, small pebbles can sometimes be found in dried beans, so start by spreading them on a plate and check for intruders, as well as any shriveled or darkened beans. Place 1 cup sorted beans in a saucepan...
How to Cook Brown Rice
If you don’t feel comfortable cooking rice without a box (or even if you’re experienced), check out these tips and hints.
It’s a Green, Green World: Recipes for a Week’s Worth of Summer Greens
If you’re feeling overwhelmed trying to use all the leafy greens that are currently in season, here are the recipes I’ve been making the last week.
Cashew Butter: Pleasant Surprise
Get out of the peanut butter rut with freshly ground, rich and creamy cashew butter.
Learning from Shoes
Seeing an article on hard-to-take-seriously shoe claims reminds me of all the food claims I see at the grocery store–and why it pays to be just as skeptical.
Frugal Renaissance
An editorial by The New York Times’ David Brooks about our dangerous flirtations with debt sparks a question: Is it time for a little more frugality in the kitchen?
“Radishal” Solutions
The Skinny: Radishes are a great springtime vegetable, but they can be harsh-tasting. If you don’t have a taste for that taste, here’s an option: Try them cooked, as in this recipe for Asian Radish and Carrot Salad