Stacey Ballis Headshot
Stacey Ballis Headshot

Stacey Ballis

Stacey Ballis is the author of ten novels of culinary fiction including, Off the Menu, Out to Lunch, Recipe for Disaster, Wedding Girl and How to Change a Life as well as a digital cookbook, Big Delicious Life. Her nonfiction essays have appeared in several anthologies, and her food writings and recipes have appeared in Food & Wine Magazine, EatingWell Magazine, The Chicago Tribune, Bake From Scratch Magazine, Plate Magazine, MyRecipes.com, ExtraCrispy.com, TheTakeout.com, AllRecipes.com, and a recipe of hers was adapted for use in The New York Times. She was the recipe developer and culinary consultant for The Self-Care Cookbook by Frank Ardito. Stacey lives in Chicago with her husband and is currently at work on a new full-length work of fiction.
Aside from pesky fruit flies, bananas with brown spots are still totally usable. But exactly how brown is too brown, even for banana bread? Read on to find out the limits of brown bananas, how to use them and, most importantly, when not to use them.
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You may ask yourself this question every spring when the strawberries start to pile up at the grocery store and their price per container begins to drop: What do I do if some of the strawberries have mold on them? Well, we've got answers! Read on to find out what to do about moldy strawberries and tips for how to pick the freshest-possible berries.
Chicken strips, chicken tenders, chicken fingers—whatever you call them, they are one of the most popular foods eaten in American households. Anyone who has ever prepared chicken at home has seen that white, string-like piece hanging from the chicken tender portion of the breast. So, what is it? Read on to find out, plus learn what, if anything, you should do about it.
While rice is one of the most commonly consumed foods in the world, many people don't know the proper way to cool, store and reheat leftover rice in order to avoid foodborne illness. Learn a few quick and easy techniques to continue serving and saving rice safely in your kitchen.
We've all done it: bought a bag of spinach with the best of intentions, only to come across it later at the bottom of the crisper—wilted, withered and slimy. Why does spinach get slimy in the first place? And can you salvage the leaves that aren't? Read on to learn all this, plus more.
Mold. It can be a confusing topic when it comes to cheese because so many cheeses are made using mold in one way or another. Most of us have opened that cheese drawer in the fridge and noticed white or green flecks on a block of Cheddar or Gouda. So, is it safe to eat moldy cheese? Find out definitively so you're prepared the next time you open the cheese drawer. Plus, learn the difference between good and bad mold and how to prevent it.
When you see those green sprouts popping out of a head of garlic, do you lop them off and keep cooking? Do you toss the whole head? Or do you chop up the green parts along with the normal cloves, business as usual? Read on to find out what to do with sprouted garlic, how to choose the freshest bulbs and keep them fresh and what exactly those green shoots are.
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Ever peel back the dry outer layers of an onion and find a softer, brown layer in between perfectly fresh rings of onion? Sure, we all have. But what do you do next? Read on to find out what you should be doing when your onion has a brown ring.
You may be confused as to whether or not it's OK to eat raw eggplant. You're not alone. Read on to learn the truth about raw eggplant, the array of nutrients it contains and whether or not you should be incorporating it into your eating routine.
When you see those green sprouts popping out of a head of garlic, do you lop them off and keep cooking? Do you toss the whole head? Or do you chop up the green parts along with the normal cloves, business as usual? Read on to find out what to do with sprouted garlic, how to choose the freshest bulbs and keep them fresh and what exactly those green shoots are.
Ever peel back the dry outer layers of an onion and find a softer, brown layer in between perfectly fresh rings of onion? Sure, we all have. But what do you do next? Read on to find out what you should be doing when your onion has a brown ring.
You may be confused as to whether or not it's OK to eat raw eggplant. You're not alone. Read on to learn the truth about raw eggplant, the array of nutrients it contains and whether or not you should be incorporating it into your eating routine.
Raw or cooked, learn how to properly freeze everyone's favorite purple-skinned vegetable.
Find out how to store fresh peaches properly.
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Find out how to properly choose, store and freeze blueberries. Plus, glean some delicious recipes that highlight this antioxidant-rich fruit.
Slices of blood orange are topped with rose water and pistachios in this simple, colorful dish.
Because these waffles reheat so well, you can skip feeling like a short-order cook—slinging them out one at a time—and prep them all ahead.
Inspired by the flavors of loukaniko, a classic Greek sausage, these sausage patties are flavored with orange, fennel and leek.
Make-Ahead Cinnamon Rolls
Rating: Unrated
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Here's one take on wake and bake—you do all the prep work the day before and let the rolls have their final rise in the fridge while you sleep. Not only does that allow them to develop extra flavor, you get more shut-eye.
Spinach & Feta Strata
Rating: Unrated
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It doesn't get any tastier than this make-ahead breakfast casserole. Spinach adds color and nutrients, while feta cheese adds a touch of saltiness.
Yogurt gets topped with muesli, pecans and dried cherries for a healthy breakfast idea.
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With a few handy tools and an action plan, you can get your fridge looking like it's been professionally organized, too!
Check out these cookbooks for delicious, lower-carb meal inspo.
This one-pan wonder is perfect for warmer weather.
These healthier Starbucks drinks will help you cut back on unwanted calories and sugar.
These January Aldi Finds will help you eat a little healthier in the new year.