In culinary school, I once had to make a dish that haunts me to this day: Pommes Anna. This classic French potato dish is very simple on paper (just two ingredients!) but requires a...
Key Takeaways Experts say that it's safe to clean and reuse plastic zip-top bags.Do not reuse if the bag previously contained raw meat, fish, eggs, or potential allergens.Discard bags if they become torn, stained,...
This week’s roundup doesn’t contain your usual suspects. While they’re very different products—from cheesecake to beef sticks—they all have something in common: Each one may contain an extra ingredient that isn’t disclosed on their...
I love my Dutch oven, but I don't love how much it weighs, especially when I'm using high oven heat and transferring it from stove to oven to tabletop. Not to mention, most Dutch...
Casserole is fully woven into my DNA (The other strand is "loaf"). Having grown up in Midwest-adjacent Pennsylvania on canned tuna and egg noodles smothered in creamy, canned mushroom soup, I'm like—give me all...
Key Takeaways Tillamook Cream Cheese is made with just milk, cream, and salt—no artificial fillers or stabilizers.It has a thick texture, a tangy flavor, and a richness that can't be beat.Tillamook's cream cheese is...
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...
