The Best Way to Store Recipes

If you’re anything like me, you acquire recipes faster than you can even think of cooking them. Later, when the craving hits and you’re ready to get cooking, you can’t find that clipping from the newspaper, or the recipe card stuffed in a disorganized shoebox. What you need is a recipe collection that is easily accessible, search-able, and immune to spills and stains. The solution: digitize your recipes.

Continue reading “The Best Way to Store Recipes”



If you’ve never had it, I like to describe risotto as similar to macaroni and cheese, but with rice. And fancy add-ins. And less cheese. And a more complicated cooking procedure. So nothing like macaroni and cheese, but an equally satisfying comfort food, and an impressive dish to prepare for company. Today let’s talk about how to make risotto, and discuss some variations that will help you make some leftover magic with this dish.

Continue reading “Risotto”

Rooting for Rutabaga


Rutabaga is not the sexiest of vegetables. It hasn’t experienced a renaissance during these farm-to-table years, as kale, or yams, or spaghetti squash have. But because it was an effective source of dense, caloric starch in northern European diets for centuries before potatoes made their debut, I think it deserves a little love. So today, let’s learn about rutabaga.

Continue reading “Rooting for Rutabaga”

How to Cut an Avocado


The best thing about avocados is their versatility. It’s an excellent topping on burgers, tacos, eggs, and grain bowls; you can chop it up in a salad; use it in a vegan dessert; or deep fry it for some crazy game-day appetizers. Whatever you do with avocados, you’re going to have to peel that alligator skin off first. Today I’m going to tell you how to do that, with the fewest messy dishes and bloody kitchen towels possible.
Continue reading “How to Cut an Avocado”

Oh, For the Love of Popcorn


Popcorn is the best snack food around, hands down. There are endless combinations of toppings you can add to keep it interesting, and depending on how you cook it, it’s can be rather nutritious! Today, I’m going to share with you the MAGIC, the MYSTERY, and MASTERY of cooking popcorn on the stovetop. Never again will you sit in front of the TV with those microwavable bags, oozing things like “transfats”, “carcinogens”, and probably “gluten”*. Nope, it’s time to learn to do it the old-fashioned way: make stovetop popcorn in your own kitchen.

Continue reading “Oh, For the Love of Popcorn”