Archives for Techniques, Tools, and Tips

I’ve Been Moscow Muled

by Editorial Team October 3rd, 2019| Techniques, Tools, and Tips

First, a confession: I don't drink Moscow Mules because they have ginger beer. I am an odd ginger person. I like ginger ale but not ginger beer. I like gingerbread cake but not ginger snaps. I know, it's a bit annoying,

Helpful Ways to Save Money on Your Grocery Trip

by Editorial Team February 25th, 2017| Techniques, Tools, and Tips
Like many Americans, one of your main expenses is likely groceries. It is something that everyone has to buy. Unfortunately, there is no way to get out of this responsibility, but there is a way to help mitigate some of the stress and expense. This helpful guide will provide you

Items to Help You Cook Better

by Editorial Team December 16th, 2016| Techniques, Tools, and Tips
Are you someone who enjoys cooking? If this is the case, you should save some money and invest in a kitchen that you can be proud of. There are a wide range of items that can compliment your kitchen and help you to create food that is delicious and your

DIY Squash Bar

by Michele Pesula Kuegler November 4th, 2016| Techniques, Tools, and Tips
As I thought about this post, I debated as to how I should categorize it. Is it really a recipe? Is it more of a food tip? Possible even a cooking basic? Thinking about it, I guess I'll best describe it as a tip, especially one for people trying to
macerated strawberries

How to Go Gluten Free

by Editorial Team April 23rd, 2014| Techniques, Tools, and Tips
If you have a gluten intolerance or the more serious celiacs disease, it’s important to start thinking about how you will cut gluten out of your diet. Giving up gluten can give you more energy and stop you feeling tired and sluggish.

Where is Gluten Found?

Gluten is known as

Vegetarian Easter Recipes

by Editorial Team April 17th, 2014| Techniques, Tools, and Tips
Easter and spring in general is all about fresh vegetables and new beginnings so don’t forget to celebrate veg in all its glory in between all the ham and chocolate eggs. If you are hosting a dinner party for friends or family this Easter, cater to vegetarian palettes in

Five Things You Can Do With Potatoes

by Editorial Team January 29th, 2014| Techniques, Tools, and Tips
Over the past few decades, the humble potato has gained an unfair reputation as a bland and unappetising vegetable, forever boiled to death in our Mums' kitchens, a symbol for everything that was wrong with British food. And yet the potato remains one of favourite vegetables. Nutritious, versatile and with

In the Raw, Oklahoma City, OK

by Editorial Team September 20th, 2013| Techniques, Tools, and Tips
It's boring in Oklahoma City when the NBA is off-season.

I'm a woman of simplicity. There's pretty much three things I like to do in the evenings - watch Kevin Durant play with his eclectic but cohesive playing style, write, and eat out at nice restaurants with nicer prices.

However, it's September
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Parchment Paper: For Wrapping, Lining, and More

by Elizabeth Skipper September 11th, 2013| Techniques, Tools, and Tips
Parchment paper is indispensable to the French cook, and once you learn its many uses, you'll wonder how you lived without it. While it used to be difficult to find outside specialty stores, it's now readily available in grocery stores. If you don't use it very often, a roll
garlic n oil Jean Scheijen

Garlic Oil & Flavored Oil, Continued

by Elizabeth Skipper August 28th, 2013| Techniques, Tools, and Tips
I ended my column on roasted garlic and garlic oil with a strong warning about the danger of botulism poisoning from raw garlic-infused oil. Let's pick up where I left off.

Usually it's fairly easy to tell when food is spoiled. Botulism isn't obvious, however – the food can
garlic n oil Jean Scheijen

Roasted Garlic and Garlic Oil the Easy Way

by Elizabeth Skipper August 14th, 2013| Techniques, Tools, and Tips
Recently I tried out a clay garlic roaster I've had for awhile. Following directions, I cut across the top of a head of garlic, placed it in the roaster, poured over a bit of extra virgin olive oil, put on the cover, and baked it at 350°F for the
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Pepper: Any Color, Just Grind It Fresh

by Elizabeth Skipper July 31st, 2013| Techniques, Tools, and Tips
Salt & pepper. Trips off the tongue, doesn't it? They're so often linked we don't pay much attention to just the pepper portion of this seasoning duo. Lots of us use pepper as an adjunct to salt without really thinking about it.

Common and reasonably priced now, piper nigrum has