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.)
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.
Which veggies fare best in the pantry and freezer? We spoke with the Lori “Produce Mom” Taylor about which vegetables have the best quality to cost ratio in the long run.
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!).
We know microwaves are great for reheating leftovers, but their strange, fast, clean type of molecular agitation can be used in a bunch of surprising ways. Here are our current favorite tricks. From Food Network Kitchen More from Food Network: 11 Surprising Recipes for the Microwave 12 Things You Din’t Know You Could Make in Your Waffle Iron 11 Ingredients That Will Last Forever (Well, Almost) 8 Foods You Should Not Refrigerate
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.
There are plenty of myths, legends, and old wives’ tales out there about how to cease the flow of onion-induced tears, so I tried ‘em all – using a white, yellow, and red onion – to determine the best ways to keep tears locked deep, deep inside the recesses of my soul, like a real man. I did a controlled test first, without any preventative measures, and spoiler alert: it stung the crap out of my eyes.
These chicken burritos are SO easy to pull together. A. Hello, we’re using a rotisserie chicken. Shred, shred, shred; done. B. The kid version is crazy-simple, with black beans and a kiss of salsa, and takes, like, four seconds to make. C. The adult version is BAMMIN’ with fresh flavors and spice. No idea why I said “bammin'” just now.
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?
By Megan KimbleWherever you are on your personal food journey, the click of the calendar into a new year offers an opportunity to examine your priorities and shift into something different. Maybe your goal is to eat less sugar or fewer chemicals. Maybe it’s to eat more—more locally, with more flavors, surrounded by more people. Stocking a Clean Pantry: Your-Go To List of What to Have on HandIn January of 2012, I set myself a challenge: I’d go an entire year without eating a processed food. ...
What you learn as a line cook—beyond the importance of checklists, large amounts of caffeine, and comfortable footwear.
We polled our colleagues to see what everyone’s must-have healthy ingredients were. Whether you’re stocking up for the new year or just looking for a new favorite find, read on to see our team’s picks.
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.
Broccolini is the “laziest” vegetable in the world, according to chef Curtis Stone, who appeared on Monday’s episode of “Fab Life.” A hybrid of broccoli and Chinese kale, broccolini is a petite version of broccoli with smaller florets and shorter stems.
“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.
Dice and toss them in a mustardy vinaigrette for a quick potato salad, mash them with butter and cream or scoop them back into their skins for the quickest twice-baked potato ever. Cold baked potatoes are also the secret to perfectly crispy fries with fluffy centers.
Stuffing inside the bird may be tradition for many, but it’s not a delicious one for some. “It’s a tradition we’ve noticed is changing a little bit,” says Carol Miller, a supervisor at the Butterball Turkey Talk-Line. Within the last five years, it’s changed to 40 percent stuffed and 60 percent didn’t.” If you’re cooking stuffing inside your bird, the stuffing is ready when its temperature hits 165 degrees. Stuffing, which soaks in turkey juices as the bird cooks, needs to reach that temperature to kill off harmful bacteria.
Yahoo Food is proud to present “The Tipline,” a video series giving you tips, tricks, and hacks to get you through the holiday season and weeknight dinners alike. Today’s tip: how to make homemade cranberry sauce.
Russ Crandall is the blogger behind paleo-centric site The Domestic Man and a former Yahoo Food Blogger of the Week. Below, he explains that you don’t need any fancy equipment to smoke a turkey. All photos: Russ Crandall Roast turkey is great, don’t get me wrong. Turkeys should not be smoked in a roasting pan (or even on a rack in the roasting pan), and especially should not be roasted while resting in liquid.
Photo: Food Collection/Offset Basting your bird is as much a part of Thanksgiving as football games and the Macy’s Thanksgiving Day parade. There’s no real need to baste your turkey once you pop it in the oven, especially if you baste with a coat of oil before you cook. “It’s like putting water on a raincoat,” said Sue Smith, the co-director of the Butterball Turkey Talk Line, the meat purveyor’s advice hotline during the holidays.
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.