The future looks green and we are all being encouraged to live in a more sustainable, eco-friendly and responsible way, which is why we feel sure that a few of you have allotments or at least window growing boxes in place already! If you do, congratulations! Professional gardeners the world over are saluting your fantastic efforts to grow your own food, but do you know what you should be planting for the cooler months? We do! Come with us now, to discover all the wholesome treats that you should be growing this winter, to keep your kitchen fully stocked and your family fit and healthy!
Making dinner at home is full of all sorts of issues. Like, you know it’s better for you because you’re using *real…
Dashing Japanese actor and host Mocomichi Hayami will be in Singapore for the first time to meet his fans and film a special episode of the popular cooking show “Moco’s Kitchen”.
We didn’t always like eating our veggies. When someone puts a huge plate of plain steamed broccoli in front of you as a kid, it’s no wonder you suddenly decide it’s your least favorite food for years to come. But, now that we’re old enough make our own dinners (and no one is making us sit at the table until we finish our peas), we’ve figured out some tips and tricks to make eating our vegetables something we actually want to do. (And no, this post wasn’t surreptitiously sponsored by all of our parents.)
Many of us are eating avocados every day – or at least that’s what the 90,000+ avocado toast posts on Instagram would suggest. Here’s a big myth debunked: for one, eating avocados regularly won’t make you fat. “The monounsaturated fats in avocados are what give it the creamy texture that make it such a good replacement for butter, margarine or mayonnaise,” says Michelle W. Book., the in-house nutritionist at the Canadian Health Food Association.
We all have one: The dish we’ve made up over the years (or our parents, friends, or family members passed along), that doesn’t necessarily count as a real recipe, but we make it ALL the time anyway.
Cooking in a small kitchen can turn anyone into a minimalist. A cake pan? Forget about it; birthdays only come once a year. A toaster oven? Let your broiler do the work! But the one must-have tool you must keep in your cooking arsenal is the muffin tin.
We’re technically adults, but that doesn’t always show when it comes to cooking, doing dishes, and engaging in other kitchen-related activities. Now that it’s 2016, we’re thinking this might be the year we officially become full-blown grown-ups in the kitchen. It’s easier said than done, but if we can accomplish the following 10 things, mom and dad will be seriously impressed the next time they come to visit. Who knows, we might even start throwing regular dinner parties where we actually cook all the food ourselves (gasp!).
Put away the computer and the cookbooks and use ingredients that double as recipes. Here are 11 back-of-the-box recipes that are the best of the bunch.
Salted caramel, chocolate, vanilla ice cream — these all make delectable toppings for this versatile store-bought dough. Plus, creative savory applications like stuffed breadsticks and grilled gyro pitas take pizza dough to the next level. Treat your dough like pie crust: Fit it in a pie plate, spread with caramel sauce and top with thinly sliced apples tossed in sugar.
If you can cook these 10 dishes by heart, chances are you’ll have fewer cookie dinners and all-coffee breakfasts. That’s because these are the workhorses of the kitchen: They’re the dishes that aren’t all that complex to make but bend and flip into other dishes. That means they won’t take that much time to prep and they’ll stretch all week, if you know their ropes. Here’s how to master each of them (without a recipe, because who has a recipe memorized?
The right cooking resolutions can be both attainable and pleasurable. Here are 10 New Year's cooking goals for 2016, and 20 recipes to get you started.
“Do I really need to preheat my oven?” That’s a question I hear a lot. The short answer is yes. The moment you turn your oven on, it starts getting hot, but most take a full 20 minutes to be fully preheated—even if the indicator light (or chime) says it’s ready sooner.
If you often don’t have the time or the energy to find a new recipe to make on a weeknight, make sure to keep the ingredients around for that throw-together meal, and you’ll never be forced to call in delivery (or have cereal, or other last-resort fare). Only buy ingredients you can use more than once during the week. The weekend is the perfect time to experiment with exotic ingredients, or recipes with a long list of foods that you’ll only use for that one dish.
Broccoli. (Photo: James Ransom) Although you may not have put it into words, you likely have a sense of what you believe makes a good home cook. Some of us immediately think of our grandmothers or roommates or daughters or sons. (Some of us think of ourselves.)
We hate when we get halfway through a recipe and realize we have no fucking clue what it actually means to sauté onions, blanch veggies, or bring something to a “rolling” boil. The thing is, industry food terms and cookbook jargon often sound a lot scarier than they actually are.
All those coconut products. (Photo: James Ransom) Discovering coconut’s versatility can take you from feeling stiff and nervous in the kitchen to finding a flow and unabandoned creativity — especially for those with dairy-limitations (like myself).
By Kate Snider As we enter October, let’s take advantage of the wonderful produce that is unique to this time of year. Let’s head to the farmers markets, grab some turnips and squash, and let them shine. They will be good – unbelievably good.