I’m usually a pretty organized meal prepper, but every so often the weekend gets away from me. Suddenly, it’s Monday, the fridge is empty, and I’m eating grilled cheese for dinner two nights in...

Key Takeaways Steaming eggs is the best way to ensure they peel easily.You can use a steamer basket set inside a pot, or directly in a small amount of boiling water.After steaming, transfer eggs...

Once you've had it, Hawaiian butter mochi is one of those treats you’ll never forget. I tried it for the first time in Maui a few years ago, and I can still taste it...

The one dinner my wife requests time and time again is a bowl of cheesy farro topped with garlicky spinach and a poached egg. Not that I’m complaining. It’s cozy, comforting, and not too...

As someone who enjoys the simple pleasures in life, it doesn’t get much better than the satisfying crunch of a hard taco shell. While I believe that tacos made with soft corn or flour...

One of the many cooking shows I often watched growing up was Semi-Homemade Cooking with Sandra Lee. The idea behind the show, in case you're not familiar, was how to entertain in an approachable,...

Key Takeaways It's safe to leave cream cheese at room temperature for up to an hour.Store partially-used blocks of cream cheese wrapped in their foil and then again with plastic wrap.You can also freeze...

I’ve been a Stanley Tucci fan for as long as I can remember, and his recent forays into the social media food world have only endeared him to me more. The beginnings of his...

In the early 2000s, I worked for Chef Jesse Cool’s restaurant and catering outfits, prepping food and serving at winery weddings in the foothills of the Santa Cruz Mountains. The vibe was fancy but...

I first discovered kimchi many years ago, in the pre-internet 1980s. I used to go to the small Asian grocery store in my little college town and just buy things to try. The friendly...