A departure from traditional basil pesto, this arugula-basil pesto blends spicy arugula, sweet basil, and fresh mint to create a unique summer recipe. Pine nuts, slivered almonds, garlic, and capers round out the flavors in this easy, versatile sauce.
These simple food labeling hacks will help you decide whether to eat or discard food stored in your kitchen.
You may not think of a Sharpie as a kitchen gadget. While a Sharpie won’t mix or dice, it’s still one of the most essential tools to keep on hand. In a kitchen with an overloaded refrigerator like mine, foods tend to get lost and forgotten, and that’s where a Sharpie saves the day….
Learn how to keep your serving plate clean while frosting a cake. This simple trick uses items you already have on hand in your kitchen.
Someday, I’ll learn to frost a cake without making a terrible mess. In the meantime, I’m content to wash the frosting off my arms, wipe down the counter, and toss a pile of frosting-smeared dish towels into the washing machine….
Turn a large bowl upside-down atop leftover cakes and tarts to create a simple, inexpensive dessert storage setup.
We tend to forget that our kitchen sometimes looks like a bakery until friends comment about the quantities of dessert we seem to be stockpiling. …
Creating makeshift moats is a simple way of ant-proofing sweeteners and baked goods during an ant invasion. All you need are containers and water.
It’s been a long time since I’ve lived though a serious ant invasion. I’d almost forgotten what it felt like. Almost. It’s all coming back to me though as the ants continue their vigilant effort to find every last crumb in our entire house….
When life gives you lemons, rejoice and start baking! I’m on a citrus roll lately, partly because the streets of Albany sometimes seem like a lemon grove, but mostly because this succulent fruit gives food a tangy kick that makes you want to pay attention to every tart, sometimes puckery bite….
Take advantage of large apple harvests by creating frozen apple pie pucks ready to bake straight from the freezer on a moment’s notice.
I feel winter coming. Every day we’re losing three-and-a-half minutes of sunlight. I’m not happy about this. I like sunlight.
Aside from the shrinking days, I love fall. Big leaf maples so orange they look afire, pumpkins guts smeared on my kitchen table, hot cocoa in the afternoons, and apples. Lots of apples.
One of my favorite events of the year happens each October when Friday Harbor Lab folks load onto a sailboat and head over to the lab’s biological preserve on Shaw Island….