How To: Supréme Citrus
Instantly make fruit salads more attractive and boost your kitchen confidence at the same time!
How To: Make Wheatgrass Juice
Make wheatgrass juice without a juicer in two easy steps: blend and strain.
How To: Eat a Pomegranate
Pomegranates are a mysterious fall fruit to many people. This post will teach you how to easily cut open and harvest the edible seeds while not spraying bright red pomegranate juice all over your kitchen.
How To: Prepare Delicata Squash
Not only do delicata squash taste great but they are the easiest winter squash to prepare.
How To: Cook Spaghetti Squash
Spaghetti Squash is one of the most unique gourds because the flesh is naturally stringy and spaghetti-like. Use it in soups, salads, or like its namesake: with spaghetti sauce.
Pear Butter
Pears, vanilla extract and cinnamon are the only ingredients in this sweet spread. Use it the same way you would jam. It makes a great toping for pancakes or toast, a fruity sauce atop ice cream and pork chops, or can be added to oatmeal or plain yogurt.
How To: Chop and Wash Leeks
Have you every taken a look at a leek and wondered what in the world you were supposed to do with it? I have. I learned this quick and easy way to wash and chop leeks that is sure to get all the dirt and sand out of them so you don’t end up with it in your meal.
How To: Preserve Lemons
Save yourself the $10 per jar and learn to preserve lemons at home. All you need it lemons, salt, water and patience.
How to: Roast Butternut Squash
Warm, sweet roasted butternut squash is the perfect addition to any fall recipe. The high temperature in the oven causes the sugars in the squash to caramelize giving it a decadently rich flavor.
How To: Roast Peppers
Roasted peppers are a wonderful addition to pastas, salads, sauces, burgers...the ways to use them are endless. Here are some very simple instructions on how you can roast your own peppers.