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If you weren’t motivated to make our vanilla pudding recipe (to celebrate National Vanilla Pudding Day, May 22), how about these creamy, easy pudding tarts? If you want to make a special dessert in a hurry, grab some tart shells and—if you don’t want to make pudding from scratch—a box of JELL-O Cook & Serve…
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One of the biggest misconceptions in making food choices is that all dietary fat is bad for you. Knowing the healthiest fats for cooking and eating makes food choice easy. There are two types of fat. Unsaturated fat is good for you (it helps lower LDL cholesterol, among other benefits). Saturated fat is bad for…
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Season and cook steaks and chops likethe experts. Photo courtesy Allen Brothers. Some experts advise not to season steaks and chops prior to cooking, because salt draws out moisture. Instead, they sprinkle the meat with salt when it comes off the fire. Most people season their meat prior to cooking, for flavor and to…
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You can convert these plain bamboo skewers into delicious hors d’oeuvre and party food. We created the skewer in the photo below just by opening the pantry door and removing jars of artichoke hearts, olives and roasted red peppers. Skewers typically can be found in different sizes: 4-inch skewers for single bites; 6-inch skewers for…
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Our favorite solution to “what to do withthe skewers.” Photo by River Soma | THE NIBBLE. Food on a stick is such fun party fare, there’s a new cookbook devoted to it (called, appropriately, On A Stick). But what happens to all the sticks when the food is consumed? They typically lie like an…
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