Homemade sticky rolls are glorious—and a lot of work. This baking hack makes use of store-bought puff pastry to make delicious sticky buns in less than half the time.
Grab store-bought wonton skins and have the kids flavor their own crackers (or make them for an easy cocktail party treat). The flavor combos are endless—and so delicious!
How to cook pasta perfectly in a 5 easy steps, plus tips on cooking it ahead of time (without making it soggy!). Perfect this, and perfect the easy dinner conundrum.
Grab a paper bag, some oil, and popcorn kernels, because that's all it takes to make this DIY microwave popcorn. Just as easy as store-bought, no chemicals needed.
Take a listen to one of my favorite podcasts, This Week for Dinner with Jane Maynard, and get my favorite kitchen tip. It's a good one!
Making smoothies is easy, but not always busy-weekday-mornings-easy. These Make-Ahead Smoothie Packs are a game changer that change that and make smoothies possible no matter what.
The number one thing that slows home cooks down: chopping onions. Not anymore with this easy guide on how to cut onion like a pro—no crazy knife skills required.
School lunch recipes are great, but the real lifesaver is knowing how to throw one together fast without a recipe. These tips will help you master the school lunch once and for all.
You'll want to throw some pineapple flavor in every dish after this quick tutorial on how to cut pineapple like a pro in 5 easy steps.
One of the best—and absolutely easiest—ways to add a burst of flavor to your cooking is to add citrus zest from lemons, limes, or oranges. But do it wrong and things get bitter. Literally. So, if you ask me, knowing how to zest citrus properly is a critical kitchen skill. It's easy to do, but also easy to get wrong. And when it goes wrong, zest can ruin a dish. Here's how zest citrus like a pro in 5 easy steps. (more after the jump)
This simple, elegant baked ziti works for an everyday dinner or a special occasion. Plus, you can make it ahead of time.
I once heard that the mark of a great chef is how well she can scramble eggs. Of course. It's always the simple things that stump you, like how it took me years to figure out how to cook rice perfectly. Making hard boiled eggs is one of those kitchen tasks that you'd think would be a no-brainer, but is actually hard to do well. It's not easy to consistently get a creamy yolk without that icky green outer ring and to escape rubbery egg whites unless, of course, you follow these easy directions for how to boil an egg perfectly. All it takes is a little attention, or at least a timer. (more after the jump)
Last week I spoke with a mom committed to scratch cooking, whole ingredients, and organic foods, but who wondered how to hold to her commitment while on a budget. An age old question. Yes, look for sales. And, yes, refer to the Dirty Dozen and Clean Fifteen lists to make smart buying decisions about organic and conventional produce. But there's one piece of advice that I give that always seems to surprise moms: Stop thinking only about dinner. The bulk of our shopping haul is breakfast, lunch, and snack foods, and many of these foods are packaged. Look at your next shopping bill and you might just find that you're spending most of your money on these meals. If that's true, the decision to buy Monday night's broccoli organic or not has a much smaller impact on the bottom line than figuring out how to make smart decisions around your breakfast, lunch, and snack ingredients. Let's take a closer look: (more after the jump)