Soup Stock with Scraps

Chicken broth with frozen vegetable scraps

A while back I read a tip somewhere– I wish I could remember where– to save all veggie scraps in the freezer to make stock. The idea is pretty simple– all those stems, outer layers of onion, etc. that you don’t end up using add a really nice flavor to store-bought stock. I ended up… Continue reading Soup Stock with Scraps

MAKE: Basil Pesto

I planted a bunch of basil this summer because I looooooove pesto. A basic pesto just takes a few simple ingredients–basil, garlic, nuts and olive oil. I normally add parmesan cheese but this batch is for a vegan pal so no cheese. If you make this a few times it’s easy to adjust to your taste.… Continue reading MAKE: Basil Pesto

EAT: BLUE APRON (National)

No doubt you’ve heard of BLUE APRON. Founded in 2012, Blue Apron is probably the best known “ingredients delivered, prepared by you” services. In the four years since the New York-based startup starting delivering meals there has been an explosion of competitors–Plated, Marley Spoon and Hello Fresh, just to name a few. Two years ago, I jumped… Continue reading EAT: BLUE APRON (National)

MAKE: One Very Fancy Barbeque

Go fancy (easily!) for your Independence Day barbeque by elevating your must-have condiments: 1. EMPIRE White Truffle Mayonnaise 4 oz. jar, $8 2. MCCLURE’S Garlic Relish 9 0z. jar, $8.50 at Dean & Deluca 3. BALAKIAN FARMS Organic Tomato Sauce Various flavors, $10-14 Complete the set with Sir Kensington’s scooping ketchup

BUY: SIR KENSINGTON Scooping Ketchup

Think all bottles of ketchup are equal? I used to. Then I happened upon SIR KENSINGTON Classic Scooping Ketchup at Sur La Table. (image: Sir Kensington) Using vine-ripened pear tomato puree instead of tomato concentrate and swapping out high fructose corn syrup with a blend of agave, honey and raw brown sugar makes one hell… Continue reading BUY: SIR KENSINGTON Scooping Ketchup

Cook: Shrimp & Mushroom Pizza

As you may already know, I’m a wee obsessed with Trader Joe’s refrigerated pizza dough. Most of the time I keep it pretty basic– a little sauce, mushrooms and cheese. But, every once in a while I like to change it up and I’ve become a big fan of the shrimp and mushroom variety.

Buy: Rachael Ray EVOO Bottle

For years, I’ve been keeping my cooking oil in a plastic squeeze bottle. Before that it was a repurposed glass bottle but the oil often dribbled down the side. The squeeze bottle– designed for dressings–worked well but for those of you that have used plastic bottles before, you know this delivery method isn’t long-lasting. Inevitably,… Continue reading Buy: Rachael Ray EVOO Bottle