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Off to Market: Spice Organizers
Spring is just around the corner and that means it's time for Spring cleaning. While I don't like cleaning, I love cleanliness, and this year I want to organize my kitchen cabinets better, specifically the spices. Can you help me?
Keep Your Lettuce Longer
Last week I mentioned how to save wilted lettuce, but how do you keep it from getting that way to begin with?
- For starters you should discard any leaves that have brown or black spots.
- Then soak them in an ice water bath for 15-30 minutes.
- Spin them dry (or gently pat them dry with a kitchen towel) and wrap loosely in dry paper towels.
- Finally put them in a ziploc bag, squeeze as much air as possible (don't crush the leaves), seal the bag 3/4 of the way and store in your fridge's produce drawer.
Eggciting Egg-Tainers
It seems like there's a market for just about everything these days. This time it's an egg carrier. If you've been fretting on how to get those beautiful eggs from one place to another intact, you can fret no longer.
Eggs: Freeze the Other Half
So you've gone all out and made a great recipe that called for egg yolks only. It came out great, but what did you do with all the egg whites? If you normally toss them in the trash, then it's time to rethink your strategy.
Welcome to the Cheese House
In my group of friends my house is known as the "cheese house." You know that skinny crisper drawer in the fridge that's meant for cheeses, but most people put whatever odds and ends go in there? Well at our house it's full of cheese, many different kinds.
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Must Read: Field Guide to Candy
With tomorrow being Halloween, we've unofficially opened the Pandora's Box that is Fall sweets season. That's why the Field Guide to Candy ($16) couldn't have come at a better time. Pastry chef Anita Chu, who authored the Field Guide to Cookies, has come out with a second book, which promises to teach you "how to identify and make virtually every candy imaginable."
How Long Will It Last?
The other day I opened my refrigerator and pulled out the gourmet Italian bologna I had been snacking on earlier in the week. However, I was greeted by that gross, gag-inducing old lunchmeat smell. Disappointed and shocked, I wondered: Just how long does fresh sliced deli meat last?
Saving the Top Tier of Your Wedding Cake
It's de rigueur for newlyweds to save the top tier of their wedding cake to enjoy on the first anniversary. The idea behind this tradition, which dates back as far as the late 19th century, is for couples to savor the cake once again — as well as the memories of the big day and the first year of marriage.
Enjoying a well-preserved piece of wedding cake should be a pleasant reminder of your big day, so make sure it isn't ruined by a dry, smelly cake wrought with freezer burn.
In Season: Beets
I must admit I'd been seriously dismayed to see peaches and watermelons being replaced by Fall fruits at the farmers market, but once a myriad of different beets caught my eye, the season managed to redeem itself. From the crimson-red garden beet to the pink-and-white striped Chioggia, these root vegetables come in a range of stunning, jewel-toned hues.They add a punch of color — and a sweet, mildly buttery flavor when cooked — to just about any course. While they're available in California almost year-round, October, it seems, is the time of year when they taste most tender.
Yummy Links: From Mario Batali to CornNuts
- Mario Batali now has a regular online column. Does this mean he's become one of those food bloggers that he hates? - Serious Eats
- Celebrity chef Rocco DiSpirito shares his family recipes.
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