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.
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.
Mention the phrase “meal plan” and you’ll likely hear a litany of reasons for why there’s no time. Yet even fifteen minutes can help you set a simple framework that will make your holiday feasts less stressful. Here are three steps to crafting a plan.
As grateful as I am for the seafood guides out there, I wanted a short list of sustainable fish that were healthy and easy to understand so I could still choose wisely if I was caught without my pocket guide. So here they are: Nourish Network’s Seven Super Sustainable Seafood Picks.
With all the different types of oats out there it can get confusing. Is one superior to the other? Is one healthier than another? Here’s the simple scoop . . .
Leftovers have an inherent challenge built into them. “Make me as inspiring as I was yesterday,” they seem to say. Once you’ve done the reheat and the sandwich, though, then what? Here are three ways I’ve learned over the years to live up to leftovers’ dare.
Turkey is the iconic American bird. The species is native to the Americas, but many of the breeds that populated our country’s agricultural landscape throughout the centuries were a mix of indigenous wild turkeys and domesticated ones bred in Europe from stock originally exported from the New World. To me, though, turkeys are a living illustration of how much our country’s food culture has changed in the past fifty years. Read on for more of the story . . .
Watch this KTVC cooking video, in which Nourish Network founder Lia Huber demonstrates how to dice a bell pepper. It’s a simple time-saving cooking tip.
Fresh corn is one of summer’s most delicious treats. Watch this cooking video in which NOURISH Evolution founder Lia Huber shares a smart cooking for
Love pungent, garlicky flavor? In this cooking video, Nourish Network founder Lia Huber explains why grating garlic is the way to go.
Next time you need to juice a lime or lemon, try this cooking tip: Use a citrus squeezer. In this cooking video, Nourish Network founder Lia Huber demonstrates how to use this simple kitchen tool.
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