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How to Roast a Chicken
First of all, why should you roast a chicken when a rotisserie chicken costs $6.00 and there’s considerably less (as in none) work? Because it’s delicious is why, and your house will smell amazing, and you will impress your husband, and you will magically transform into Betty-Freaking-Crocker if you do. Promise. Don’t check out when I tell you there’s 10 steps, because 8 of these steps are insanely easy. I’ll tell you which steps are hard when we get there. Here we go: 1. Salt the chicken Rinse the chicken and pat dry with paper towels. Rub your raw, skin-on (and completely thawed!) chicken down with salt, inside and out. …
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5 Tips for Smarter Not Harder Cooking
A couple of years ago I was at my friend Amanda’s house helping make Friendsgiving dinner. (In this scenario, “helping” means standing near her and drinking Malbec.) We’re chatting while she’s dicing veggies, shredding cheese, stuffing mushrooms, and browning elk sausage. And it dawns on me- she’s not running to the trash can every 30 seconds to toss scraps as she cooks, yet there are no piles. Where is everything going? I know I saw her crack some eggs. Answer: the scrap bowl. Amanda tosses butter wrappers, empty cans, veggie ends and eggshells into a bowl as she cooks, greatly reducing the number of steps she has to take per meal…
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Leftovers: 10 Ways to Make Them Awesome
Leftovers- boring, bland, beige, reheated. Roast beef for three days because that’s what you made in the Crockpot on Wednesday. For years, I slopped them on a plate like a 90s sitcom lunch lady, nuked them, and spiced them up by adding Ranch. Bleh. Now I make a plan for leftovers. Fun fact: they don’t have to suck. Not only do they not have to suck, but you can plan for them to be awesome.
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Meal Planning: Taking the Angst Out of Dinner
You stare hopelessly into the refrigerator’s abyss. Mustard, pizza from last week, milk of questionable character. Close the door. Look around. Open the door again- nothing’s changed. No miraculous discovery to answer tonight’s question: What’s for dinner? Fifteen minutes of rummaging through cupboards and the freezer…and the winner is…takeout. Again. Sound familiar?
