Turning dried-out bread scraps into homemade bread crumbs is a simple way to minimize waste, but pulsing bread chunks in the food processor can be a messy chore. Melissa Clark discovered an ingenious way to easily transform stale bread into mounds of bread crumbs without the usual overheating processor or gunked-up blade:
Don't underestimate the culinary power within a spoonful of tomato paste. This thick, concentrated paste is your secret weapon when it comes to rich yet effortless sauces, stellar marinades, and soups that demand second helpings.
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.
Grapeseed oil seems to be gaining popularity lately. It has been showing up a lot in recipes that call for a neutral oil, especially those that come from chefs and restaurants. What is grapeseed oil? Why and when should you use it?
Earlier this year many of you weighed in on your thoughts about pantry stable stock or broth starters. As much as I try to make things from scratch, that doesn't mean I always have time to do so. I keep this brand of shelf stable starter in my pantry for those in-a-pinch situations when it comes to last minute meals and more.
Do you make your own tomato sauce? It isn't difficult, especially with this recipe, but some of us like to keep a jar or two of red sauce around for true 5-minute dinners. If you do too, then check out Bon Appétit's take on the best supermarket tomato sauces.
I wasn't kidding last week when I said that calzones are simultaneously one of the handiest and most delicious ways to to use up leftover bits and pieces from the fridge and pantry. Judging by your responses, I'm not alone! From one calzone fan to another, what favorite fillings have you discovered?
I just picked up a copy of River Cottage Every Day, the latest cookbook from Hugh Fearnley-Whittingstall, and am in the process of devouring it one page at a time. But more on that later. For now, I want to share this tip from the book for making super-quick vegetable stock any ol' day of the week.
While taking a stroll down the ethnic aisle at our local grocer a new package came to our attention. After further examination, these small white pouches with pretty pictures of fajitas and tacos on them were identified as Frontera products from Rick Bayless. After a quick check over the package we were pleasantly surprised to find not only real ingredients but ones we actually want to eat as well!