Never worked with spaghetti squash before? Don't even be a little afraid: cooking with one is more intuitive than you'd think. And with a texture reminiscent of pasta, this vegetable is the perfect vehicle for a light olive oil and cheese dressing or any traditional pasta sauce. Watch the video to enjoy a "spaghetti" dish that's nutritious, wholesome, and gluten-free.
If you're aiming to become more organized in the kitchen, then you've come to the right place. We've put together a manageable meal plan for next week, grocery list included. (Here we're focusing on dinner for two, though recipes can be scaled up or down.) Click through, and cook along with us for five nights: each day's recipe will either set you up for days down the line or will make good use of previously prepared ingredients, all to make you more efficient in the kitchen.
Brewing a cup of tea seems like a no-brainer proposition on the outset, but as anyone who has suffered through a bitter, oversteeped cup can tell you, to do it well requires a pinch of know-how. If you have the packaging for a particular variety of tea, reference that first to determine its ideal brew time and temperature; otherwise, try our handy reference guide below.
Want to reference it next time you're brewing a pot of tea? Download it, print it out, and post it on your refrigerator so you'll never have to look it up again (or, just bookmark this page)!
We've all heard about the bounty of benefits a heaping helping of kale has to offer our stomachs and taste buds, but actually putting the dark, leafy green on your plate is a whole different story. That's where we come in! Once you've learned how to prep kale hassle-free, try one of these 17 recipes.
— Additional reporting by Lizzie Fuhr
If you've resolved to master your home bar, look no further; take cocktails from basic to brilliant with indispensable bartending techniques that go beyond shaking and stirring. From rimming glasses with salt or sugar to dry-shaking egg whites to add volume to light and frothy cocktails, these nine skills will add flair and flavor to your cocktail hour.
All too often, apple skins and cores get tossed in the trash when making an apple pie or another treat. While composting scraps is the lesser of the waste evils, here's how you can incorporate every part of the apple with these recipe ideas.
- Skin: Sure, you can buy apple chips or dehydrated apple slices at the supermarket, but why not try dehydrating apples at home? After peeling the apples, coat the pieces with a light glaze of simple syrup and bake at a low temperature for a few hours, until crisp.
- Flesh: Make homemade apple sauce or toss paper thin apple slices in a Waldorf salad. For an all-American dessert, try Michelle Obama's apple cobbler. Its slow cooking time caramelizes the apples until they practically dissolve upon bite.
- Core: Use an apple corer to cleanly remove the seeds and fibrous center of each apple. Store them in an airtight baggie in the fridge until you have enough for a full recipe. Because apples are high in pectin, they gel easily, so there's no excuse not to make an apple jelly, which is an amazing accompaniment to Southern-style biscuits or baguette and butter.
- Whole apple: Use the whole apple in a green juice recipe or simply juice the apples for homemade apple juice that surpasses any store-bought bottles.
Regardless of your skill level at the stove, it never hurts to go back to basics and focus on rudimentary recipes that are the building blocks for so many other dishes. These aren't too complicated or expensive, and once you master them, we reassure you that you'll use them over and over again. Here are fundamental dishes that every home chef should know how to make.
— Additional reporting by Anna Monette Roberts
While a stroll to your favorite lunch spot can be a nice break from the workday, frequent takeout gets expensive fast. Moreover, long checkout lines aren't exactly busy-day friendly. Instead, think ahead and turn the night prior's leftovers into an enticing brown-bag lunch that is low-fuss to assemble, travels well, and will keep you full and satisfied for the remainder of the day. Keep reading for five ways to transform tonight's dinner into tomorrow's lunch.
Think all rum is sugary rubbish that practically instills a hangover just from glancing at its bottle? Think again; not only is rum one of the most diverse spirits out there — meaning there's a rum that'll please nearly any palate — but it's also cocktail-friendly and packs a lot of bang for its buck, largely due to the misguided assumption that it's all frat-boy fodder. While one could write a book on the nuances of this often overlooked spirit — the excellent Rum: A Global History ($17) comes to mind — let's start with some basics:
- During the 17th century, rum first came to fruition as an accidental byproduct of sugar processing in the West Indies. Sugar plantation slaves quickly discovered its intoxicating benefits. Since then, the production methods have been refined, leaving us with the nuanced spirit available today.
- In the US, rum is defined as a spirit, distilled from the fermented juice of sugar cane, sugar cane molasses, or other sugar cane byproducts. It ranges in strength from 40 to 95 percent alcohol by volume.
- Nearly every country in the Western Hemisphere produces a brand of rum, leading to a vast diversity in both flavor profile and price point.
Snooty as they may sound, basic wine descriptors can come in handy, whether you're visiting a winery, hosting a wine tasting, or searching for a picnic-perfect wine. After all, many common wine terms allow you to articulate what your wine preferences are — light-bodied or full-bodied, earthy or fruit.
Beyond basic wine terminology, however, there are a number of adjectives used by wine industry folk that — let's face it — can be hard to understand. (What does "chewy" mean, anyway?) To help us wade through the confusing world of winespeak, we subjected our friend, Food & Wine executive editor Ray Isle, to a lightning round of seemingly cryptic wine terms. Here are his stream-of-consciousness answers.
- Chewy: "Chewy tends to mean a pretty big wine, also with tannins, and a fair amount of tannic structure."
- Clean: "Clean means, to me, not flawed. It could mean two things, but straight up: clean means not stinky, not full of weird, off aromas. If the wine-making is clean, there's no weird funkitude to it. In a metaphoric way, clean can also mean straightforward — not simple, but no odd corners sticking out. Not necessarily not complex, but not jarring. (Sometimes a wine that's really great will have a characteristic that you think, 'That's kinda odd. It's really great, but that's kind of odd.') Clean is direct; to me, it really means no wine-making flaws."
- Finesse: "Finesse in a wine is essentially someone trying to say there's a quality of delicacy to it, a nuanced nature to the wine. It's not clumsy."
"Fleshy," "nervy," "racy," and more terms, after the jump.