I talked recently about having a cold kitchen and one of the things most talked about was how a cold kitchen is a total bummer for rising bread. Indeed it is! So when this simple tip popped up last week I felt a little silly for not having thought of it before. Heating Pad + Dough = Huzzah!
Like many people I occasionally (often?) find myself faced with the classic dinner dilemma: It is 6:00pm, I'm hungry, and I haven't even begun to plan dinner. How can I get something on the table relatively fast without a lot of fuss and bother? My secret weapon in these moments is to reach for a favorite ingredient — sausage!
As I mentioned last week, I've been trying to eat more vegetables every day, and my favorite way to cook a bunch of veggies is, hands-down, to roast them. Here's one small tip I've been following lately to help make cleanup and transfer from baking sheet to bowl quicker and easier: Parchment paper!
Q: Because I hate peeling shallots, I've started to avoid recipes that call for them or substitute onions instead. Shallots are harder to peel than onions for two reasons: Each lobe has its own skin, and dirt often collects between skin and flesh. Are there any tips or tricks out there to make peeling shallots easier?
With a packed school semester ahead of me, I am looking for a weekly routine that will let me prepare healthy weeknight dinners so quickly, I won't be tempted by takeout. In this video, cookbook author Tamar Adler demonstrates — beautifully and without words — how easy it is to spend an afternoon cleaning and cooking enough vegetables to get you through a busy week.
Caramelizing onions is a process that usually takes at least 20 minutes — even up to an hour if you are cooking several pounds at once. So I was intrigued by the method Melissa Clark uses to caramelize onions, which is quite different from the usual approach and takes just 10 minutes. I had to give it a try.
Last week while whipping up a batch of kitchen sink cookies, I changed up the process in which I prepare the dough and it changed my world. Seriously, it was life altering, saved me time and is the only way I'll be preparing cooking from here on out.