Category: Recipes and Cooking Tips

  • 12 Ways To Add More Flavor To Roast Chicken

    12 Ways To Add More Flavor To Roast Chicken

    First things first — please don’t use expired chicken. You’re trying to make a delicious meal, not give everyone food poisoning. Now that we’ve stated the obvious, we can move on to discussing why using a fresh bird will impact the quality of your roast chicken. If you want the most flavorful finished product, you…

  • How to Blanch Green Beans Properly

    How to Blanch Green Beans Properly

    When you need to get some veggies on the table, stat, there’s almost no quicker way to cook them than blanching. Simple blanched green beans would be excellent left alone, with nothing more than a splash of soy sauce or a drizzle of olive oil. But often, blanching is just the first step in preparing…

  • 12 Tips For Making Potatoes In The Slow Cooker

    12 Tips For Making Potatoes In The Slow Cooker

    When cooking potatoes, a pot of boiling water is one of the tried-and-true methods of cooking your spuds. In Ireland, many common potato dishes require boiling potatoes as a principal step before mashing and mixing the taters into casseroles, soups, and pies. When it comes to boiling potatoes, a slow cooker is the right tool…

  • 13 Celebrity Chef Tips For The Best Pasta Salad

    13 Celebrity Chef Tips For The Best Pasta Salad

    To break away from the usual pasta shapes, Sunny Anderson selects pearled couscous as the star of her pasta salad. While demonstrating her simple recipe on an episode of “The Kitchen,” via YouTube, she suggests considering the SASHA acronym (Sweet, Acidic, Salt, Heat, and Allium) as a guide to create a well-rounded dressing for pasta…

  • Crockpot Bourbon Chicken

    Crockpot Bourbon Chicken

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy. Tender and juicy chicken thighs simmered in a brown sugar bourbon sauce all day long. Your family will love this melt-in-your-mouth crockpot bourbon chicken. A classic New Orleans recipe made easy in the crockpot! I…

  • 12 Helpful Tips If You’re Only Cooking For One Person

    12 Helpful Tips If You’re Only Cooking For One Person

    Whether you’re cooking for one or for a large family, the sentiment of planning your meals before grocery shopping is extremely important. As much as you might think you’ll remember every ingredient in your new recipe or the pantry staples you’ve run out of — and that you won’t add unnecessary items to your cart…

  • 12 Tips For Making Ultra-Creamy Soups

    12 Tips For Making Ultra-Creamy Soups

    Bread that’s gone stale (but not moldy) is a handy ingredient for soup in a number of ways. The most obvious is making croutons with it to sprinkle over your soup for an extra bit of crunch. But using stale bread to make delicious soups, especially in the Mediterranean, is an age-old trick. In Spain,…

  • It’s soup season! Get cooking with these tips from Sohla El-Waylly : Life Kit

    It’s soup season! Get cooking with these tips from Sohla El-Waylly  : Life Kit

    MARIELLE SEGARRA, HOST: You’re listening to LIFE KIT… (SOUNDBITE OF MUSIC) SEGARRA: …From NPR. Hey, everybody. It’s Marielle. Do you all remember the story “Stone Soup”? It’s a European folktale that starts with some hungry people and an empty pot. They put a stone at the bottom and decide to make a soup out of…

  • 10 Tips To Fix Or Prevent Watery Casseroles

    10 Tips To Fix Or Prevent Watery Casseroles

    Whether you’re making cabbage au gratin, spaghetti squash lasagna, or a yellow squash casserole, there’s a good chance your casserole will contain at least one vegetable. And while vegetables are great for adding some color and nutrition to an otherwise cheese-heavy dish, they often spell trouble. What we mean is that vegetables are one of…

  • Creamy Broccoli Cheddar Orzo Is the Cozy One-Pot Dinner You’ll Make Every Week

    Creamy Broccoli Cheddar Orzo Is the Cozy One-Pot Dinner You’ll Make Every Week

    Kayla Hoang Kayla Hoang is a freelance recipe developer, writer, and baker. She is a graduate of Johnson and Wales University’s 4-year Baking and Pastry program and has training from Alain Ducasse’s Ecole Nationale Supérieure de Pâtisserie in Yssingeaux, France. Her love of food comes from her parents and their Bangladeshi and Vietnamese roots. In…