From the category archives:

How-to and Tips

How to Plan a Picnic

Picnics are a relaxing way to spend a weekend afternoon and are a perfect way to reconnect with friends and family. I enjoy packing simple and delicious picnics full of flavor. Throughout the summer, I will continue my picnic series…

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How To Make Homemade Yogurt

The wind whipped through the city last night. I only know this from the clanking sound made by the bathroom vent as the building slowly inhaled and exhaled, as though being resuscitated by the wind outside.

Around 1am the incessant…

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How To Naturally Dye Easter Eggs

With everyone ‘going green’, why not have a green Easter? Healthy, all-natural alternatives exist and make beautifully colored eggs (and are just as much fun to use).

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10 Unique Uses for Hard Boiled Eggs

Easter is just around the corner and soon everyone will be trying to figure out what to do with their surplus of boiled eggs. Sure, it may have seemed like a good idea to boil and decorate a dozen or…

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How to cook during a recession

Whether it’s called a Recession or a Depression, the economic conditions around the world are depressing and quite frightening. Since this summer, my hard-earned retirement accounts have lost over 30% of their value while continuing to dive lower. While I…

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How to toast sesame seeds

Although they are small in size, pale sesame seeds can provide a powerful punch of nutrition and flavor into any dish once they become golden brown. I’m constantly on the look-out for what I call ‘flavor boosts’, items used in…

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Is it possible to make a healthy crust?

There is a whole class of foods that I am avoiding in my crusade to be ‘healthy’, and sadly it’s one of the most important food groups to me. I’m talking about pies, quiches, and other delicious foods delivered in…

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Save money – buy spices & herbs in bulk!

Today, I feel like writing about the biggest culinary scam — pre-packaged herbs and spices. Maybe ’scam’ is too harsh, but I find it difficult to spend $5 on a half-ounce of herbs.

I ran to Whole Foods this morning to…

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How to filet a fish without passing out

I was contacted recently to try the Kona Kampachi from Kona-Blue. The fish is sushi grade and known for high omega-3 levels and being free of detectable mercury. It’s served at Morimoto’s restaurant, so I felt confident it would be…

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Egg Substitution Ideas

I recently wrote about how to make a fake egg. I’ve since received a few emails and come across additional suggestions. My word of caution is that I have not tried these myself.

Applesauce or Bananas:
1/4 cup applesauce OR 1/2 mashed…

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Testing Baking Soda and Baking Powder Strength

There’s nothing worse than baking a cake only to find it flat and lifeless. Both baking soda and baking powder should be stored in a cool, dry cupboard and will remain potent for up to 6 months. If you’re concerned…

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How to Make a Fake Egg Baking Substitute

My mother is a great source of interesting little tidbits. I’m flipping through my cooking journal today and noticed an entry for how to make a fake egg. We’ve all had that “oh, crap” moment when we realize we’re out of…

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How to Measure Flour for a Poundcake

I learned a tip recently that may significantly improve your poundcake. I’m probably like most of you and measure my flour by dipping the measuring cup into the bag of flour, then leveling it off. It seems this may not…

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Poaching the Perfect Egg

I love eggs and when trying to cut calories, frying isn’t an option. I’ve been reading up on how to properly poach an egg — it may seem simple, but often mine seem to disintegrate in the water and I’m…

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Tips for Using Leftover Halloween Candy

Happy Halloween!

Time to put on your mask and go door-to-door for handfuls of devilish sweets. But, what will you do tomorrow when you have a sugary hangover and a big bowl of leftover candy? Here are a few helpful hints…

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