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You’ve charged through your training session, or at least what was on paper for today. And truth be told, you’re feeling good. You even have ten minutes left before you need to head back to your daily existence.
So, what can you do to best make use of this available time and energy?
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Q: I understand you need to store tomatoes on the kitchen counter, rather than in the fridge, but in Pennsylvania we get a ton of gnats and fruit flies, and they love to eat whatever is out. Do you have any suggestions on how I can protect my tomatoes?
Sent by Betsy
This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
Scenario: You and your friend both make or order pizza. You get your slices, and are about to chow down, when your friend whips out a handful of napkins and starts dabbing away at all the grease you hadn’t even noticed. Soon, their plate is piled high with orange-stained napkins.
Are you still hungry?
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From Apartment Therapy → How To Get Rid of Red Wine Stains
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I’ve always wanted to hug the person who invented the toaster oven. I often use it multiple times a day, from toasting slices of bread for breakfast to baking cookies for dessert.
One of my favorite toaster oven uses is for quick pizzas — especially in the summer, when I don’t want to heat up the whole kitchen by turning on the regular oven. To make things even easier, I also skip the pizza dough. Here are five other pizza bases you can use in the toaster oven instead!
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When I started cooking my way through Plenty More, I purchased a large jar of preserved lemons. While I loved their applications in Ottolenghi’s recipes, they sat idle in the back of my fridge for months afterward; that is, until about a month ago when I challenged myself to put them to good use.
Some of their standout uses over the past several weeks have been a topping for salmon, a lemony party dip, and, most notably, in an acutely citrus-y, honeyed dressing for this baby arugula and chilled shrimp salad.
This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
In the past few months, we’ve covered several common cooking fears — from food safety to pressure cookers — that keep people from attempting recipes in the kitchen. But today let’s talk about something that happens once you get comfortable in the kitchen and actually start cooking a meal; a full meal, made of multiple dishes.
Chances are, if you’ve ever attempted a big dinner party or holiday gathering, you’ve come across this scenario: You decided to make a multi-course menu with some dishes that require cooking in the oven, others that need your full attention, and then a few that must be made right when the guests arrive.
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