Before someone suggests growing your own, that accounts for only spices that are easy to grow while replacing your entire spice cabinet with said homegrown spices. I’m not growing/harvesting/drying a year’s worth of black pepper just because FDA found traces of salmonella in just 6.6% of imported spices.
Instead of transferring it to the boiling pot, you could combine this tip with Alton Brown’s pour-over method to really take your rice to the next level. Either way, it’s an easy enough step, and it makes for extra tasty rice.
Each year we splurge on this amazing locally made eggnog since it’s the only time of year they make it. One of our family traditions is to trim the Christmas tree while drinking eggnog and munching on cookies.
And one of the best parts about having this eggnog around? It makes the best French toast ever.
Ask me what I’d do with nearly any summer vegetable, and the answer is almost always the same: “Pickle it.” Yellow squash, pickle it. Green beans, pickle them. Cherries, pickle those too. It’s hard to beat the sharp tang and crisp snap of a good quick pickle, a fast and easy process that leaves them tasting of summer.
Warning: You may wish you had a time machine after reading this post. Because what you’ll discover is that, for years, you’ve been missing out on a ridiculously tasty treat — baked vegetable peels.
When prepping potatoes, carrots, parsnips, and other root vegetables, it’s common practice to first wash and then remove the outer layer of skin. But the next time you ready these ingredients for a recipe, throw out old habits instead of the scraps. And then set those peels aside to bake into a crunchy, chip-like snack to enjoy between meals or while making the meal.