The big day is drawing near and, if you’re like me, so is family. In this series, we’ve talked about planning ahead, freezing ahead and keeping it light. Our next strategy for enjoying time together instead of toiling endlessly in the kitchen is making certain dishes ahead.
It used to be simple. You’d hear “Beef: It’s what’s for dinner®,” grab a steak, a roast or some burger, cook it and eat it. No questions, no fuss. But then different messages started cropping up and a seed of concern and confusion is planted, about how the beef you’re eating affects the health of your family, the health of the earth. Here’s a guide to understanding the jargon so that you can decide what’s for dinner.
No doubt, there are a lot of heavy things that crop up during the holidays. Cookies, roasts, various casseroles . . . your sister-in-law’s confession, Grandma’s harping on your bangs. But there’s nothing saying you can’t mount a counter strategy, for the food at least. Here are ten main course meals that won’t weight you down.
One of the easiest ways to free up time once house guests arrive is to have an arsenal of frozen meals already prepared. And I don't mean Birdseye. I’m talking chili, soups, braises, grains, pulses and even meat like pork carnitas and duck confit. Here are three tips for scrumptious freezer meals.
I've wanted to write a piece for a while about making cooking fun during the holidays. The seeds were planted when, on a trying evening, I recruited my daughter to help me make a "special" salad and pouts and whines (from both of us) turned to laughter and pensive smiles. Here's a poem inspired by the spirit of that night.
This colorful fall salad pairs two fall treasures: the persimmon and the pomegranate.