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Here’s a dream many of us have had: Quit that desk job, sign up for culinary school, run off to Paris (Rome is okay, too), and cook for a living alongside a ragtag team of chefs who form love interests, friendships, and rivalries around dinner service. It’s Grey’s Anatomy, but for people who prefer mise-ing to medicating.
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We’ve been talking about Joanna Gaines’ new cookbook since we first heard about it back in September. As of this week, it’s finally out! But, if you haven’t picked up (or ordered) your copy yet, you’re gonna want to read this story first.
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Do you already think that chicken juice is the grossest? If not, let me tell you why it is: Raw chicken, and the juice it produces, can harbor bacteria like mpylobacter, Salmonella, and Clostridium perfringens, which can cause uncomfortable foodborne illnesses and, in rare cases, death.
While the chicken you get in the grocery store is typically packaged up pretty well, sometimes you get one that’s not wrapped all that great, or the corner of a box in your tote punctures the wrapping, and you can get chicken juice in your reusable shopping tote.
If that happens, here’s what to do.
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Working from home has a ton of benefits, like being able to listen to show tunes all day and never having to wear pants, but there is one major drawback to the remote office: never being able to participate in my new favorite internet meme, the workplace dance-off.
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If I could urge you to make one meal in your slow cooker this month, these chicken enchiladas would be it! We don’t eat enough enchiladas in my house, mostly because my brain equates rolling enchiladas with too much work for a weeknight, but these slow cooker enchiladas are layered, not rolled, and each layer is stacked with delicious flavor.
For this easy weeknight dinner, you’ll make a fragrant, possibly life-changing enchilada sauce (you can do this the night before), then cook some chicken in the sauce and layer this beautiful mess between tortillas and cheese in your slow cooker. You’ll come home to this fragrant casserole, full of tangy, spicy sauce, tender chicken, and oh-so-satisfying cheesy goodness. Let’s dig in.
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When it comes to chef’s knives, our editors love everything from a $10 basic one to beautiful Japanese knives that cost several hundred dollars. (Shop: 10 Chef’s Knives for Every Budget.) But, as Goldilocks taught us, sometimes the best option is somewhere in the middle. Wüsthof, a German knife company, sells high-quality knives at prices we love.
And right now, both Sur La Table and Williams Sonoma are running sales on Wüsthof knives, offering up to 70 percent off!
Here are our top picks from both sites.
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You may have heard of “mise en place” when it comes to cooking — it’s the French culinary concept that advocates having all your ingredients and tools in place before you start working — but have you ever heard of mise en place cleaning?
Well, we’re here to tell you that despite it sounding quirky, it’s every bit as beneficial as the cooking style.
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Up until a few years ago, talking to my mom about groceries and cooking would’ve been completely bizarre. She was comically clueless when it came to anything kitchen-related. But then, when my dad got sick and could no longer shoulder all the cooking responsibilities, my mom stepped in and surprised us all by becoming a curious, enthusiastic home cook.
Read more: How My Mom Learned to Love Cooking
Now, with her newfound love of cooking and her expanding skill set, it’s not strange to spend an hour talking about food on the phone with my mom. On one such recent chat, it struck me that this whole time we’d been missing out on an essential mother-daughter bonding experience: going grocery shopping together.
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There aren’t a ton of excellent restaurants where I live. But there’s little traffic, I run into people I’ve known all my life at the grocery store, and my friends have been my friends nearly all my life, so for what it lacks in dining, it makes up for by simply being the place I want to be.
But good lord, trying to find a decent salad a shade more interesting than a Caesar is a struggle, which is why I’ve had to really brush up on my at-home salad skills. Nothing has made them more delicious than this quickie two-ingredient salty, herby nut topping.
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What are the two ugliest things in any kitchen? Think really hard. The answer (at least in my book)? Light switches and outlets. Maybe renovators spend some time thinking about where they should go, but aside from that, they’re usually such an afterthought! And I’m guessing many of us just inherited them with our home when we bought it or signed the lease.
When I walk into a kitchen, I don’t necessarily want to see electric outlets or switch plates. I want to see pretty things and gear that makes me want to cook! Which is why I’m loving what Mandi Johnson, the blogger behind Making Nice in the Midwest, did in her recent kitchen renovation.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
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