The best sous vide ribs are right here, by Seattleite Julie Dreyfoos. Finished on the grill, these are 1000% the best ribs you’ve ever eaten. Pinky swear. These ribs are fall-off-the-bone delicious. Super easy to make, with almost zero work.
I’m super excited to share my big news: soon you’re going to see my very first paid products. I feel a mix of emotions typing that. First I’ve got the crazy-ecstatic butterflies in my stomach because this is a LONG time coming. But I also feel a little fear — fear that you’ll resent me for charging for my work. I know this site is called Fearless Fresh, but come on — I’m human. No one is totally fearless out of the gate. So I’m calling out my own anxieties and putting them on notice. I’m doing exactly what I encourage you to do in the kitchen: I’m doing it anyways.
Let’s talk about the concept of the Minimal Viable Cook (MVC). You might be familiar with the concept of a Minimum Viable Product (MVP from business circles) and the concept makes a lot of sense when applied to any number of topics. In this context, minimum viable cook refers to what you need to create something delicious. That includes the minimum skills you’ll need, the minimum ingredients you’ll need, and the minimum tools you’ll need to find success in the kitchen. This is something I’ve been thinking about a lot, as I teach more and more people to cook. My students …
There are a million different ways to make salad dressing. You’ve seen row after row of dressings at the grocery store: Ranch, Italian, Russian, caesar, bleu cheese, thousand island… there are literally thousands to choose from. (And FYI, the term “French dressing” is just a fancy name for vinaigrette.) I’ll eventually show you how to make all of these crazy salad dressings, but first we’re going to start with the easiest: How to make a vinaigrette.
Vinaigrette is literally 4 or 5 ingredients, added to a jar and shaken. That’s it. Now do you see why I’m starting here? 😇Also, vinaigrettes have a disproportionately high flavor to effort ratio, meaning they add a whole lot of awesome and require almost no work. In my book that gets an A+++++ WOUDL BUY AGAIN.
Molasses butter is a super simple, but CRAZY delicious addition to your flavor library. You can whip it up in literally 3 minutes and slather it on anything that you want to give a hint of gingersnap flavor. Goes great with scones, buttermilk biscuits, or even just spread onto toast. LOVE IT. I’ve also included directions on how to make gingersnap butter, which tastes just like gingersnaps without all of the sugar. Seriously, my entire biscuit life changed once I developed this recipe. If you want to knock your biscuits out of the park, spend the $2 and 3 minutes necessary to create this awesome addition to your cooking repertoire.
Just a few weeks ago we talked about how to get more whole grains into your diet without taking up a ton of time. This week we’re going to talk about everyone’s favorite musical fruit: BEANS! Beans are not only a great source of fiber, they’re are a healthy way to add more protein to your diet without adding a ton of fat or carbs. When it comes to beans, you have two options: canned or dried. While there’s nothing wrong with canned beans – they are certainly healthier than a lot of the things you get out of a can – there are few things tastier than fresh beans made over a few hours on the stove.
Last week I gushed about the magic of your local restaurant supply store and how it’s Mecca for bulletproof cookware at cheap prices. I got a lot of emails in response, asking me for more details, so I thought I’d share a little more about all the goodness you can find at your local restaurant supply store. I even went down to my local restaurant supplier and took a ton of photos, so you can see exactly why I’m so excited about shopping there. Here is a handy list of some of the common things you need for your kitchen that you’ll find for cheaper at your local restaurant supply store. If you need help finding one near you, click here for a Google search that will show any in your area.
There’s a pro secret to shopping for cookware that both awesome AND cheap. Stuff that’s built to last, without costing a fortune. It’s shockingly simple! I’ve gotten some incredible deals by shopping around at my local restaurant supply stores, such as my favorite spatula, which has lasted me five years and cost me $4. There’s also my awesome mixing bowls, which literally cost $12 for three. A few weeks ago I found a nice marble slab for ruling out pastry ($30) and a clearance sale on chef-quality Mercer knives. ($40 for a $80 knife!)
Despite how easy they are to use, herbs are something I get a ton of questions about. Like, A LOT. When I polled my readers last year about what they want help with in the kitchen, 15% said learning how to use fresh herbs was at the top of their list. Since this is such a hot topic, I decided to put together a guide to the basics of using fresh herbs. Now, this isn’t a list of flavor pairings — though I am working on that. The below guide is my top 10 cardinal rules when it comes to using fresh herbs.
Cooking oil smoke points are more important to how your food turns out than a lot of people realize. Question: What’s the fastest way to ruin your dinner and even contribute to cancer? Answer: Burning your oil when you cook. True story. When you overheat cooking oil, it tastes awful and makes everything it touches taste like burning oil, too. And burnt oil causes free radical damage, which has been linked to organ breakdown, premature aging, and even cancer. Not to mention the fact that burning cooking oil can stink up your house and ruin your cookware. No bueno! Thankfully it’s easy …