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How many times have you left the ice cream or frozen yogurt out, returning to find it half- or all-melted? We’ve done it more than a few times. We’ve also discovered that refreezing the ice cream produces a lot of nasty crystals: crunchy ice cream that’s not enjoyable. Instead, we repurpose the melted ice cream.…
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Our favorite new gem of a kitchen aid. When was the last time you oversalted the soup? Overcooked the cauliflower? Need a spice while cooking but out you don’t have it? A welcome new book, How To Repair Food (Third Edition) by Tanya Zeryck, John Bear and Marina Bear, is your go-to source for how…
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Chocolate portion control. Photo of Anna Shea chocolates by Jerry Deutsch | THE NIBBLE. You can eat anything you want, diet and nutrition experts advise, as long as you eat it “in moderation.” This means less frequently and in smaller portions. Faced with choosing from a box of beautiful chocolates, moderation may be difficult. Several…
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Potatoes originated in Peru, where numerous varieties were cultivated including the stunning purple variety in the photo. Today, there are more than 4,000 varieties of potatoes worldwide, classified into two main groups: Waxy potatoes hold their shape when cooked, and are used for potato salad and potato dishes. Floury potatoes have a crumbly texture, and…
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Create your own version of surf and turf, a 50-year-old concept that serves proteins from the land and sea on the same plate. While meat and seafood have been served at the same meal since ancient times—and Diamond Jim Brady was known to consume steaks and lobsters at the same time—the pairing known as surf…
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