home eco-nomics for the rest of us
Onto this stage of culinary crisis, enter “quarantine greens.” Super-hero of the food world, this infinitely variable blend can keep you in fresh-ish greens for months. You may already have been making some version of this, maybe after seeing the New York Times beans with …
When did cooking just plain rice get to be so fraught? An ancient food, eaten in many of the world’s poorest places, people have been making rice for centuries. Wait, millennia. And they’ve been making it in circumstances that most of us (with indoor water …
No-electricity cooking at home is seldom planned, unless of course you’re undertaking some Scouts project in the back yard or live off the grid. Kudos to you, if you are/do. For most of us, most of the time, no-electricity cooking is foisted upon us under …
Chicken Soup! It seems impossible something this easy can be this delicious. In soup-er brief: You drop a whole chicken into water, boil it with vegetables, and you’re done. The only caveat is that the chicken be fresh or thawed. Ingredients for Chicken Soup, Old …
Our fall days zoom on, shorter and shorter. Here’s a handful (in five installments) of super speedy foods – no recipe necessary, few (and flexible) ingredients required, quick to assemble, quick to clean afterward. That they’re healthy (pretty much) is bonus plus. Then, you can …