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Hilary Meyer's Blog (Page 6)

August 28, 2012 - 10:21am

I like to cook with a lot of vegetables, but the waste can really pile up. I was becoming horrified to see exactly how much trash was leaving my kitchen. So I started a compost bin. I feel better since the compostable stuff is at least going to good use. But now my compost bin is filling up, which led me to think about what I was throwing in there. Is it all compost or can I find another use for it? Here are a few things you can actually keep and eat (and some you should toss).

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Radish Greens: It’s not just the peppery bulb that the radish has to offer. Try eating the greens too! If you find radishes with the greens still attached (or if...

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August 22, 2012 - 1:18pm

When I’m in a rush to get dinner on the table (which is often), I turn to my freezer for help. I like to keep it well stocked with a few essential ingredients that will allow me to get a quick and effortless dinner on the table fast. Plus filling my freezer with healthy options makes it less enticing to run and get takeout. Here are a few of my favorite foods to have on hand and some of the recipes that use them:

1. Whole-Wheat Pizza Dough: With all the topping combos out there, I think it’s impossible to get tired of pizza—and with the dough at the ready, it’s a quick meal to pull together. Just take the pizza dough out of your freezer and let it thaw in your fridge 24 hours before you want to use it.

Recipe to Try: ...

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August 14, 2012 - 1:26pm

In the height of summer, most people have forgotten about their slow cookers. But my slow cooker never gets put into storage; I think of it as a year-round tool. (Don’t miss these 7 tricks for better slow-cooking in your crock pot.)

For starters, it never stops being convenient. Just the way it warms you up after a day skiing, your slow cooker can deliver an easy, nourishing meal after a soccer game or a day at the beach. And no, you don’t have to be eating beef stew in August. Recipes like Pulled Pork with Caramelized Onions (pictured) are great for summer. Just top it with some cool and...

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August 8, 2012 - 12:48pm

A few weeks back I pledged to spend less on food, meat in particular. I’ve done well on my promise, and I’ve gotten to really enjoy some under-appreciated cuts of meat.

But I’ve realized that you do need to be careful about how you cook these budget-friendly cuts. Cheap cuts of meat (red meat in particular) can be either a) flavorless and/or b) very tough. So here are a few tricks to end up with tender, great tasting meat every time:

Related: The Best Budget Cuts of Meat
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1. Cut it across the grain:
One way to make tougher meats tender starts with...

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July 31, 2012 - 11:20am

For some reason, seafood seems to be one of the most intimidating foods to grill. Fish tends to be delicate and hard to maneuver without mishap, and smaller foods like shrimp and scallops are so small, that they can overcook in a flash or worse yet, fall through the grates into the fire. But truthfully, they’re all easy to master once you know a few tricks of the trade. Here are a few tips to help you achieve perfectly grilled seafood every time you grill:

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1. Keep the Skin on the Fish
Plenty of recipes call for your fish “skinned...

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