We’ve all been there: you made too much of a side dish and wound up with more than you could chew. Literally. So you stick it in the fridge and figure that you’ll get around to eating it eventually…but then you don’t, and you wind up pitching your grocery dollars instead of eating them. It [...]
Continue reading about What To Do with All Those Mashed Potatoes
Pastured eggs are my favorite ingredient for several reasons: they’re an integral part of sweet and savory dishes, they’re ideal to enjoy any time of day, and they provide essential structure for everything from baked goods to velvety sauces. You just can’t beat an egg when it comes to artistry AND functionality! The fact that [...]
Roasted peppers are one of the most versatile ingredients to have on hand and also one of the easiest to make yourself. (You can buy jarred roasted peppers, but it’s much more cost- effective to pop some raw peppers into the oven.) And since most bell peppers are pretty big, one roasted pepper can go [...]
Smoked salmon isn’t just for bagels and cream cheese any more — it’s too delicious and convenient to not serve it in a wider variety of ways. And as long as you opt for wild salmon, you’ll be enjoying an anti-inflammatory omega-3-rich boost to your meal. Here’s why: that gorgeous salmon hue is due to [...]
Continue reading about Starting Off the Day with Wild Salmon
It’s Monday, it’s lunchtime, and you’re lunch-less and hungry. Odds are, you’re stuck going to the nearest faux-healthy restaurant. (Ever looked at the ingredients in a Panera sandwich? If you print out what’s in the Turkey Artichoke Panini, it’ll take up almost a full 8 1/2″ x 11″ page. But hey, I guess that’s better [...]
This is a tale of two culinary possibilities: turning a classic pasta dish into a pizza of sorts and how to save your summer tomato surplus without having to resort to canning. I’m all for canning, mind you, but it’s a lot easier to throw something into a bag than can it. The fact that [...]
Nothing adds an easy touch of elegance to holiday desserts like freshly whipped cream. (Skip the aerosol can!) Be sure to chill your beaters and bowl before whipping away, either by putting them in the fridge for a good 30 minutes or by popping them into the freezer for a quick 10. I like to [...]
Traditional fats are one of the building blocks of food: they carry flavor, they provide a creamy taste and texture, and they have more nutrients per gram than their cousins carbohydrates and proteins. (When I say “traditional” fats, I mean fats from whole foods — both plant and animal — not man-made, refined fats that [...]
Continue reading about Of Macadamia Nuts, Salad Dressings & Oil Labels
In the world of natural sweeteners — i.e., unrefined sweeteners like maple syrup and molasses — there aren’t as many solid sweeteners as there are liquid ones. Normally, this works out fine when baking, because most baked goods include liquids (which allows you to tinker with the overall total amount of liquids), but some baked [...]
Continue reading about Creating Tasty & Healthy Chiffon Cakes (Amongst Other Things)
Grocery stores ought to have an aisle labeled “Truly Scary Food-Like Substances.” That aisle would contain low-fat flavored yogurt (the majority of which contains a host of unpronounceable sugars and fillers), low-fat salad dressings (ditto), breakfast cereals (up to 40% sugar), breadcrumbs (the ingredient list is the entire length of the can!), and croutons (more [...]
