Happy National Rice Pudding Day!

There are so many fancy dishes out there. And so many wonderfully fresh ingredients. And they all have their day. But rice pudding is one of those unsung heroes of childhood that somehow still strikes a chord - and it's global as well. As CNN's Eatocracy writes, "A few humble ingredients - milk, rice and sugar - is all it takes… read more

Con-artist cooking

Janice Harper over at Huff Post Food has a really fun article for people who don't like to cook - and, frankly, even for those of us who love to cook but just may not be up to the task at the moment. In her piece, "Con-Artist Cooking - How to Fake It If You Really Can't Make It, " she… read more

Join us in these 3 uproarious food moments

Thanks to the SALT, we've been given a chance to view "Three Ways Lucille Ball Ruled When She Played With Food." If you haven't ever seen the wine-crushing brawl, the chocolate wrapping assembly line or - probably one of the funniest TV moments ever - the Vitameatavegamin ad, you really should take a few moments to view them. And, if you have… read more

The portable pantry

I'm away this week with my family on Lake Michigan.  As I prepared for our trip, I stumbled on a question all us cooks on vacation have to ponder:  what to pack?  I don't mean the usual stuff: swimsuit, sunscreen, a cheap novel or two.  I mean:  what to pack from the kitchen?  knowing that kitchens away from home are… read more

Tricks to successfully reheating food

The Huffington Post's Kitchen Daily has a timely article by Sarah Pinneo on "The 6 Mistakes You're Making Reheating That Food." As she writes, "Leftovers can be a boon -- two homemade meals for the effort of one. Or, if improperly handled, leftovers can be sad and unappealing. Some minor adjustment to your methods will pay off, turning that foil… read more

Storing spices: Some practical ideas

Regardless of the kitchen, storing spices always seems to be a challenge. It can be so frustrating to buy a new jar of some rarely used spice and then find a barely opened one tucked in some corner - or unearth a jar of some enticing spice only to find it has no flavor left. The Kitchn proposes some answers… read more

How to store: cilantro, bread, & cheese

We have a theme today, courtesy of The Kitchn  - the best way to store three items that often seem to go bad before they've been eaten. Check out:   The Best Way to Store Cilantro (we find the same method works for parsley as well);     The Best Ways to Store and Reheat Bread (do not store in the… read more

Five ways to create dessert without turning on the oven

Epicurious has 5 ways to create fun desserts without having to turn on the oven. Start by buying a pound cake or angel food cake and then:  Grill, toast, or broil (Huffington Post has 5 recipes here) Make shortcake Make a trifle or parfaits Make an ice cream cake Make fondue For details and complete instructions, check out "5 Easy… read more

The difference between ice cream and gelato

Some of us remember when ice cream was either really good (but not great) stuff you bought at the grocery store, but was great when you bought it at an ice cream stand. Then came fancier ice creams  - bearing either artificial foreign names or home-spun Vermont humor. And, finally, came gelato. So is gelato really a new frozen dessert… read more
Seen anything interesting? Let us know & we'll share it!