When you're on a budget, it can be a challenge to shop for healthy, fresh food, so the EWG took that dilemma to task! Their newest guide assessed nearly 1,200 foods and hand-picked 100 of the most nutrient-dense foods at a good price, from fruits and vegetables to dairy, protein, grains, and cooking oils.
It's difficult to make sweeping generalizations about kitchen renovations and builds (other than the old "add 50% to the initial estimate!" rule — always a good idea!). Every kitchen is different, just as every cook has a slightly different set of desires and priorities. However, as I've researched and shopped for my own kitchen, which is being built from the ground up, I've made some trade-offs in costs and priority that, so far, seem worth it to me. Here are five of my own save/splurge decisions for a new kitchen.
Do you love microgreens? These baby sprouts — just a few days old — of plants like basil, arugula, and chard have immense flavor packed into their tiny forms. Microgreens command a great deal of money at the store, and they are beloved by chefs, who use their intense flavor and delicate appearance to enhance expensive restaurant plates. But you can grow microgreens at home with nearly no effort whatsoever, and the payoff is terrific. Here's how, courtesy of reader Claire, are instructions for quickly growing microgreens.
In yesterday's post on battling food waste in the kitchen, many of you praised the benefits of meal planning. What is meal planning, to you? What's your routine? Do you draw up a big chart for the whole month and stick to it? Do you go to the store, see what looks good, and let that guide your meals? Do you freeze meals far ahead of time? We'd love your best meal planning tips and ideas — what keeps you organized and well-fed?
A few years ago we featured a tutorial showing how to make your own ice packs from dish soap. I still use the ones I made for that how to and love them dearly, but in the back of my mind I'm still waiting for the day one breaks. Forget what could be a mess, check out this ice pack that absorbs itself as it melts!
We recently talked about the staggering amount of food waste happening in America. It may seem easy enough to just buy what you want and eat what you make, but in real life it can be a little tricky. Here are five tips to get a handle on food waste in your home kitchen.
The IKEA Expedit bookcase may be one of the most popular affordable bookcases out there. (When you actually start looking for it, you see it everywhere. Trust me.) Its ubiquity also means it's rife for reinterpretation, as seen in this kitchen/dining storage hack!
Q: Since I am a single gal, I tend to open a bottle of wine, have a glass or two, and then the rest of the bottle goes to waste. Is there a recipe to use up that last half a bottle? I've seen the tricks such as making vinegar or freezing it, but was hoping to find a more interesting recipe.
Every shopper who clips coupons and scours supermarket circulars has access to the same deals, right? Not these days. Grocery stores are starting to experiment with personalized pricing, offering shoppers better deals on certain products based on their buying history. Is it a smart way to score deals or an unfair invasion of privacy?