Have you ever found a recipe that you wanted to make but the servings were for a super large amount? A couple weeks back I found a great cookie recipe, but it made 115 cookies. Of course I didn’t even think to split the recipe in half, instead I tried to make the whole batch in my 5-quart KitchenAid mixer. Let’s just say it was NOT the best way to make cookies. I needed to use 2 of my largest stainless steel bowls to make it work, and I had dough flying all over the kitchen. What a nightmare!
First and foremost, roasted vegetables are amazing because they’re delicious. When cooked properly, the sweetness of the veggies shine through (yes, vegetables can be sweet), and the flavor is heightened by an unbelievable crisp on the outside. It’s the perfect union of texture and flavor. Think savory on the outside, sweet on the inside.
The beauty of roasted vegetables is that they’re a great way to get an extra serving of veggies into your day, and they’re also handy for using up vegetables when you have too many hiding in your fridge. When you’ve overdone it at the grocery store or farmer’s market (hooray summer!) and have too many vegetables on hand, making a big batch of roasted vegetables is a phenomenal option and prevents food waste/saves money.
Ahhh, how to cook a perfect steak. While steak is easily one of the most popular meals in the country, the thought of dishing up steak for dinner causes a panic for many home cooks. It doesn’t have to be that way. With the right skills and just a bit of practice, you can dish up perfect, restaurant-worthy steaks at home in less than 30 minutes.
We all know how important it is to eat salads, and dinner salads are fast, healthy way to get dinner on the table. Unfortunately, too many people think of salad as that boring green stuff that restaurants sneak in before you get your steak and fries. I’m going to try to change the “salad stigma” and show you that, by following four simple tricks, you can create awesome, delicious salads you’ll happily eat, even as a main meal.
When I was growing up, my dad had this weird theory about food. It goes something like this: All food is “good” because otherwise, it wouldn’t be considered food. Someone somewhere must have tasted it and had a favorable reaction to feel like eating it again, and then feed it to his or her family.
My dad said he learned it from a philosophy professor when he was an undergrad at UC Berkeley, but I suspect he just made it up to get me to eat “All The Things” when I was a kid. The thing is, though, it kind of makes sense. Your sense of taste is part biology, part preference, and part experience.
Learning how to make perfect eggs is something we get asked about A LOT. If you’re intimidated by cooking eggs, you’re not alone. While they are a breakfast favorite all around the world, many home cooks cringe at the idea of poaching or scrambling eggs themselves. I’m going to change that. With good quality eggs, a few basic utensils, and solid technique, I’m positive even the noobiest cooking noobs can start dishing up delicious eggs from their kitchen.
Here’s a post by Fearless Fresh writer Robin Donovan on a topic I’m asked about ALL THE TIME: “How do I make sure that every part of my dinner is done at the same time, so nothing gets cold while waiting around?” If I had a dollar for every time someone asked me this question, I’d be cruising around in a new Tesla. 😂 Here’s Robin’s advice on how to manage this sticky-but-common problem. Enjoy! And if you have any questions, be sure to hop into the Cooking Support group on Facebook, where you can get your cooking questions answered on the fly.
Want to learn how to cut onions without crying? We’ve all been there; you bust out an onion to add some flavor to your favorite dish, but the minute you slice into that little monster, you burst into tears like the first time you watched Bambi’s mom die. 😭 Now, you’ve probably heard a bunch of crazy tips to help put an end to the sob story of cutting onions. To be honest, most of them don’t work. Never fear! I’m going to share 5 real tips that’ll keep the waterworks under control next time you slice an onion.
Not sure what to do with most common spices? When combined correctly, spices make for some incredible flavors. But how do you mix and match spices in your own cooking? More importantly, how do you know which common spices goes with what foods? We’ve all been there: you need to make dinner, preferably quickly, and another plain chicken breast sounds depressing. You really want to make that chicken breast the best thing you’ve ever eaten but you don’t know where to start. If you’re looking to elevate your cooking, taking an inventory of your current spice cabinet is an excellent (and free!) place to start.
Baking scones at home is a great way to experience the pastry in all its glory; fresh from the oven, airy but dense at the same time, hints of flavor and mix-ins catered to your liking. Making them from scratch also allows you to flirt with the different variations of the scone process itself. If you’re a biscuit person, you might make your scones more flakey and round. If you’re a muffin person, maybe you make them with powdered sugar or coat your scone in a sweet glaze. As with everything, making scones from scratch puts you in the driver’s seat of your pastry experience.