Sometimes, it’s hard to get every last bit of the peel off. And, then it’s impossible to get the smell off your fingers. Yes, peeling garlic can be a pain. But, this trick is nothing short of pure cooking magic. You don’t need bottled jars of peeled or minced garlic when you can so, so easily peel the fresh stuff.
I started to cook for myself in college. Though my mom tried to teach me to cook in high school, I never felt the need to cook until I missed her food. Luckily, I had a kitchen in my dorm. For our guest blogger, Rachael, cooking in college is a much greater challenge. She’s vegan, mostly gluten-free, and she doesn’t have access to a kitchen. Still, with a few handy gadgets, she does prepare simple dishes that support her diet. Read on to learn more and get recipes, and be sure to visit Rachael’s blog, Passing Daisies!
If there is one thing I’ve learned in the three...
A couple weeks ago, I shared a post from the kitchn with 10 lunch ideas, many of which were similar dishes, made distinct by a flavorful sauce or spread - perhaps, a pesto.
Pesto is a key ingredient when it comes to creating variety in quickly-prepared meals. With a batch of pesto in the fridge, you can flavor a sandwich, a pasta, a wrap - and suddenly, one key ingredient has helped you create three separate dishes.
I didn’t cook much last weekend. It was just one of those weekends - I was out with family, caught up in chores, spending a chunk of time studying, and then packing for a retreat in the Catskills. Before I knew it, it was midnight on Sunday, and I was setting my alarm for 5 AM.
So, going into Friday and another weekend, I am looking forward to a slightly slower pace - one that will allow me to get out to the farmer’s market and the grocery store, and get the ingredients I need to try out some of our freshest additions to Tastemakers.