After Florida was hit by 2 major hurricane’s within the time span of 2 weeks, I decided to polish this older post from my book review blog and post it here. Hopefully it will resonate with you as well.
Continue reading “Planning for Murphy’s Law – Take 2”
Make your day a little easier and whip up one of our best weeknight dinners of 2024. We have delightful ideas for chicken, beef, pasta and more.
Aluminum foil has many uses in the kitchen and beyond, from tenting over casseroles to even cleaning grill grates. But it’s not infallible.
There are some aluminum foil uses we don’t recommend, either because they’re not effective or they’re just downright dangerous. We’re not suggesting you toss this versatile kitchen wrap, but do make sure you’re not committing any of these common aluminum foil mistakes.
An old-fashioned Bundt cake is the perfect sweet treat for fall—tasty, comforting and just like grandma used to make! Curl up with a cup of coffee and a slab of one of these heirloom cakes full of harvest flavors.
From classics like burgers and meatloaf to family-friendly favorites like pasta Bolognese and shepherd’s pie, these are the recipes you’ll find yourself making again and again.
Ground beef is one of those ingredients that we almost always have on hand. It adds a great meaty flavor to whatever you’re cooking, for a fraction of the price of steak. And, because the meat is ground up, you can easily stretch it (try adding beans, grains or chopped mushrooms) and feed more people. Best of all, ground beef is a key ingredient in so many of our favorite comfort foods and family-friendly dinners—so it’s one ingredient that we’ve always got a use for. Meatballs, stuffed peppers, sloppy Joes and more: a delicious meal is always within reach when you’ve got ground beef on hand. Take this simple, hearty meat sauce, for example. The beef is seasoned with dried herbs and simmered with canned tomatoes until the flavor meld to perfection. Served over cooked spaghetti it’s the perfect no-fuss meal from the pantry—that everyone will love.
Put your slow cooker to work! Our best slow-cooker beef recipes boast major flavor—think sizzling fajitas, cozy stews, rich brisket, tangy barbecue and beyond.
Beef—especially the marbled “tough” cut type—is a perfect food for the slow cooker. Simmered low and slow all day long, the meat becomes meltingly tender and flavors every single ingredient in the pot. You can’t overcook most cuts of beef in the slow cooker, so long days at work and school are no problem. Even ground beef slow-cooks very well! Here are some of our favorite slow-cooker beef recipes.
There’s nothing worse than seeing fruits and vegetables you bought rot before you get a chance to use them. That’s why it’s important to store them correctly—and, as it turns out, you should be storing two of fall’s most popular ingredients separately.
Apples and potatoes both emit a gas called ethylene, which can speed up the ripening process and cause your potatoes to sprout. Since they can both absorb gasses and vapors, storing them together sets them both up for failure.
As a good rule of thumb, try to keep fruits and vegetables that produce ethylene gas away from each other. This includes onions, too, which are as common in the kitchen as salt and are often stored with potatoes.
Everyone loves traditional apple desserts like apple pie, apple crisp, and apple fritters, but what if we told you there are other lesser-known apple desserts that are just as tempting. Ever heard of an apple frangipane cake, a German sunken apple cake, or an apple brownie? No? Then let us introduce you to these desserts that you’ve never heard of. Scroll through to have your apple-loving mind blown.
There’s no denying it; it’s officially soup season. From savory stews to buttery bisques and creamy chowders, I want to be eating soup for as many meals as possible from here on out until spring arrives. In my quest to find the best soup recipes, I discovered there are a few secret (and not so secret) ingredients that can help make any recipe taste just *that much* better. But none is easier and more game-changing than a simple ingredient swap in any soup base that makes all the difference in the final product. Here’s why you need to be adding leeks to your next soup.
I live in Chicago, a place with a storied past and a rich food history. It’s a city known for its diversity and while we love our pizza, it’s our neighborhood cafes, taquerias, delis, diners, bakeries, and restaurants that put out some of the best food.
I’d never had a Polish sausage until I moved here. It isn’t like the brats and other sausages I grew up eating. It has a snappy exterior and mild smokey, salty interior. It’s delicious smothered with onions, but also sauerkraut. It’s definitely not a food I’d want to eat everyday, but when I was asked to taste a variety and report back with my favorite, I grabbed some friends and some kielbasa.
Good Food, Good Meat, Good God, Let's Eat! 