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Content tagged with “Pantry”

Making Herbes de Provence
Herbes de Provence is a mixture of dried herbs commonly used in the south of France. You can find commercial mixtures...
Cooking Lentils
Place lentils in a saucepan, cover with water and bring to a boil. Cook until just tender, about 20 minutes for green...
Making Fresh Breadcrumbs
Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form....
Cracking Whole Spices
Place whole spices in a plastic bag and crush with the bottom of a heavy skillet or pulse in a spice grinder.
Making Toasted Breadcrumbs
Toasted breadcrumbs add a pleasant crunchiness to pasta, thicken a sauce, substitute for grated cheese and top salads....
Storing Leftover Coconut Milk
Freeze leftover coconut milk in small quantities (an ice cube tray is ideal). It will appear separated when thawed;...
Making Garlic-flavored Vinegar
Place 2 cloves peeled garlic in 1 cup red- or white-wine vinegar and let stand at room temperature for 30 minutes....
Grating Whole Nutmeg
Use a nutmeg grater or the tiniest holes of a box grater to grate whole nutmeg.
Cooking Quinoa
Toasting quinoa before cooking enhances its flavor and rinsing removes any residue of saponin, its natural, bitter...
Cooking Brown Rice
Place 1 cup brown rice, 2 1⁄2 cups water and a pinch of salt, if desired, in a medium saucepan; bring to a simmer....
Grinding Whole Spices
Use a spice mill, a coffee grinder reserved for spices or a dry blender to grind whole spices.
Making Wafer Crumbs
Place wafers in a ziplock plastic bag, seal and crush with a rolling pin. Alternatively, pulse wafers in a food...
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