Category: basically / techniques

diet-eat.net – The Make-Ahead Martini Is My Version of Meal Prep

Making cocktails at home is kind of like cooking risotto. Sure, you can do it every day, but there are probably ten people on earth for whom that would be practical, let alone desirable. Putting it another way, making cocktails is a hassle. Yes, I wrote a whole entire book that teaches people how to

diet-eat.net – How to Store Butter at Room Temperature

Years ago, I wrote about the cult of the Food52 French Butter Keeper. That little stoneware container sells consistently year after year. It promises smooth, creamy, spreadable butter so your toast never has to suffer cold butter violence again. It also looks cute. At the time, I lived in an apartment with winter temperatures determined

diet-eat.net – How to Make Fresh Ricotta So That You’ll Never Be Without

The only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. Some of my strongest cravings have hit during

diet-eat.net – Grated Tofu – How to Grate Firm and Extra-Firm Tofu on a Box Grater for Fast, Flavorful Tofu

This week on Basically, we’re diving deep into one of our favorite ingredients: tofu. To get all of this (and more) way before it hits the web, subscribe to our print magazine. You never forget your first tofu scramble. I was in college, and it was my first meal at the student-run coop where I would

diet-eat.net – Silken Tofu Deserves a Permanent Spot in Your Pantry or Fridge

This week on Basically, we’re diving deep into one of our favorite ingredients: tofu. To get all of this (and more) way before it hits the web, subscribe to our print magazine. I recently walked by an enterprising restaurant advertising its “tofu burrata.” Such analogies leave me conflicted. Of course, it makes sense to link less

diet-eat.net – How to Make Crispy Tofu

This week on Basically, we’re diving deep into one of our favorite ingredients: tofu. To get all of this (and more) way before it hits the web, subscribe to our print magazine. When I look at a block of tofu, all I see is POSSIBILITY. (Can’t say the same about looking at my Google calendar.) With

diet-eat.net – Types of Tofu and How to Use Them

Medium or medium-firm tofu is often considered “regular” tofu. It may simply be labeled “tofu” without any texture description (in California, where I live, that’s the case at Trader Joe’s). Don’t pass up trying it. Firm Tofu Firm tofu, which has been weighed down a bit longer or with more weight than medium or medium-firm

diet-eat.net – Make Georgian Pkhali From Any Vegetable That’s Past Its Prime

The only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. When Georgians feast, they go all out. Slabs

diet-eat.net – The Pilaf Method Yields Grains That Are Nutty, Flavorful, and Clump-Free

Of course this technique is not only used for Mexican fideos or arroz rojo. Browning dry grains in oil is seen in traditional cuisines around the world, from Spanish-style fideos to Palestinian Maqluba to pilafs made in Armenian, Syrian, and Lebanese communities. The origin of the method is disputed: Some scholars believe it originated in

diet-eat.net – This Cabbage Stir-Fry is the Fastest Way To Turn a Head of Cabbage into Dinner

The only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. As a healthcare provider working in the midst

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