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From Apartment Therapy → How To Make Paper Flowers: Spray Roses

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Both slow cookers and pressure cookers are fantastic tools for convenient, hands-off cooking. These handy appliances do the heavy lifting when braising and stewing tough cuts of meat, cooking beans, and so many more things.

But while they can both produce similar results, these two appliances are quite different. If you’ve ever wondered about the differences, here’s a quick guide.

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Leftovers are great and convenient to have in the fridge, but how long can they be stored in there and still be safe to eat?

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Shopping and cooking are hard enough to do every night, even before you consider setting the table and decide where to sit down and eat. Yes, connecting to family or roommates is important on a daily basis. But should dinner have to be that moment every day? Is it possible to rework these essentials into other parts of our day? I personally think it can be done.

So if you, like me, find a little joy in unwinding after work or school with a good TV show and dinner, here’s why I think dinner in front of the TV shouldn’t be looked down upon.

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Adding a menu board to your home is a fun and functional way to incorporate your cooking routine into your decor. Most often, you’ll see them used in one of two ways. Either they are used to plan out your meals for the week, or they can be used for dinner parties and special occasions to show guests exactly what they’ll be enjoying for dinner. We love both ideas; here are six ways to add one to your home.

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When it comes to party and dinner invitations, I blame Facebook and its much debated “maybe” option. But I think the art of responding to an invitation was disappearing before Facebook. As with most etiquette dilemmas, the real question is how something should be done in a way that makes others feel comfortable, even happy.

And the answer is simple:

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Pesto isn’t just made from basil. You can use any kind of greens — or even, in this case, steamed broccoli! This is an old favorite for me, a way to turn an economical dish of steamed broccoli into a creamy yet nubby pesto to toss with pasta or cooked grains.

It has very little fat and dairy, aside from the feta, and nearly all of its body comes from steamed and blended broccoli. And lest you think that this is a dieter’s compromise of a pasta sauce, I’ll tell you the broccoli is sautéed with onion, garlic, and Italian parsley, and spun with lemon juice for a fantastically tangy and aromatic pasta dish. It’s fresh, easy, and unexpected!

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In this final part of this series, I will go over the “swing clean.” In my first video, we went over how to handle the kettlebell in the rack position. In the second video, we cleaned up the actual pull of the clean from the floor, or hovering just above, into the rack position.

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• Today’s topic: Learn how to check the alcohol in your beer
• The Kitchn’s Beer School: 20 lessons, 7 assignments to brew your first 1-gallon batch of beer.
• Sign up & see all the assignments! The Kitchn’s Beer School

There’s one thing we haven’t talked very much about so far: the alcohol in your beer. Hop aromas and malt flavors are fantastic and all, but let’s be honest here — the buzz that we get from a good beer is also part of why we do this!

So where does the alcohol come from? How can we figure out how much is in our homebrew? How can we adjust it if we want to? In today’s lesson, I’ll answer all these questions and show you what to do.

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