Bulk Bins for Earth Day
I'm big on milestones. New Year's for reflecting and prioritizing, spring for weeding and cleaning out clutter (both literally and metaphorically). So with April being
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I'm big on milestones. New Year's for reflecting and prioritizing, spring for weeding and cleaning out clutter (both literally and metaphorically). So with April being
Stand on one foot while tossing a salad, experiment with a new spice, try a new preparation of an old stand-by. Sometimes we get so–well, let's call a spade a spade–bored with the same-old routine in the kitchen that we end up barreling mindlessly through a meal. Break out of the humdrum with this pomegranate-glazed cornish hen.
Sure, a garden gets you the freshest of vegetables and taste alone would be reason to start one–there's nothing like an heirloom tomato still warm from the sun; even lettuce has a ridiculous amount of flavor when it goes from backyard bed into the bowl. But there are bonuses with gardening that go much, much deeper.
Last week, we were at a friends' house for dinner when talk turned to the Cooking for Solutions conference I was headed to at the Monterey Bay Aquarium. “It's about exploring ways to create a more sustainable food chain,” I said. Brows went up. Heads tilted. And finally the question was asked: “What, exactly, does sustainability mean?”
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Kids who eat meals with their families get better grades and are healthier as adults. Try these tips to help your kids learn how to eat right and love it!
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There is one case in which “buy wild” is always a sustainable choice, and a green-rated one at that. Alaskan wild salmon. Try some from the Copper River with this tasty summer stone fruit salsa.
In this month’s theme of giving you tools and practical strategies for eating smarter throughout the year, this one is low-hanging fruit; a super-easy step that will radically simplify your meal planning. Rather than start from scratch each week with what you’re going to make, designate two or three nights as themes. The beauty of this approach is that it allows you to structure your meal planning while still leaving you open to creative interpretation. For instance, I’m not starting from scratch when deliberating what to make on a Thursday night; I already know I’ll be making seafood. But that could be as varied as Curried Mussels or Blackened Catfish or Barramundi with Shallots and Chile.
Originally, I was just going to write about keeping a par stock list to keep track of your (fabulously efficient) pantry. But then I looked around my own kitchen and realized I have three lists working synergistically to help me keep the basics well-stocked and use what I have on hand. Here’s how I use them and how they work together.
A decent knife and knife skills make cooking a whole lot easier and more fun. Here are 4 kitchen knives every cook needs.
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