Cooking has become mostly a spectator sport in America. There are more than twenty-five well-known celebrity chefs cooking on television today, yet fewer people are actually cooking than ever before. According to a recent food marketing survey, only 27 percent of Americans cook on a daily basis.1 It’s not that they don’t want to, though. In a separate survey, a full 98 percent of Americans said they preferred meals prepared at home.2 If that is Americans’ preference, then why aren’t they doing it? Continue reading
It’s 4pm and you’re only now starting to think about dinner tonight. Am I right? For me at least, lack of advanced meal planning is one of the top barriers to eating healthy and frankly, reducing stress. Especially given my family’s dietary restrictions (I am gluten free, though soy sauce is fine for me) – weekly meal planning has been my saving grace. It sounds so simple and yet so few people actually do it. I hope you’ll give it a try. And to get you started, I’ll share with you my own meal planning routing.
Have you ever tried to brown patties, stew meat or a roast in a pan, only to find that it releases so much water that it ends up being braised or boiled instead? This happened to me recently after trying to brown some stew cuts, as you can see in the photo. I’ll explain why this happens and how to overcome it.
If you’ve ever tried slicing through the fruit with a knife, you’re familiar with the sticky mess that pomegranates can make. Instead, use this simple technique.
I’m a serious cook and I expect my kitchen equipment to work well and hold up. Unfortunately I’ve struggled for many years with frying pans and skillets. They either stick too much, are hard to clean and maintain, or they are coated with materials like Teflon, which quickly wear down and eventually lose their non-stick properties. Plus, these coated pans are of questionable safety because small particulates of the chemical coating inevitably get into the food.
I am grateful to my friend Monica for turning me on to an amazing pan that solves all of these problems and produces delicious, perfectly cooked food. I will now share this amazing find with you and also describe my experience with various other types and brands of pans I’ve used over the years. Continue reading
Strawberry season has just started here in the Washington, DC metro area. (It’s very late thanks to our long, hard winter!) That means it’s time for our annual journey to my local pick-your-own farm to stock up on strawberries for MUCH cheaper than in supermarkets. Since they only last in my refrigerator for a few days, I freeze mine so that I can enjoy them throughout the year. Here are my tips on how to freeze them properly and ideas for using them afterward.