General Cooking & Baking Articles

Article / Updated 05-09-2023

Vegetable purées are simply cooked vegetables (usually boiled or steamed but sometimes roasted) that are mashed, blended, or processed to a thick consistency. Starchy root vegetables like potatoes, sweet potatoes, rutabagas, parsnips, and carrots generally make the best purées, but broccoli, cauliflower, and roasted red peppers are also wonderful, especially when mixed with a dense root vegetable. Thick purées make a great side dish. When thinned with water, broth, or sauce, they make delicious toppings for meat, potatoes, pasta, or rice. To make a purée, put any soft-cooked vegetable or combination of vegetables in a blender or food processor with a bit of water or broth, and purée it. Serve it warm (you can reheat the purée in a saucepan over low heat if it’s cooled off too much). Or use an immersion blender and purée the vegetables right in the pan where you steamed or boiled them. Season with salt and black pepper and your favorite herbs or spices, or in the case of sweet potatoes or winter squash, a bit of honey, maple syrup, or cinnamon. Mmm, comfort food!

Article / Updated 05-03-2023

Appetizers that require marinating are a good way to start a meal. Their acidic freshness primes the palate for what's to follow. This spectacular recipe, Salmon Marinated in Ginger and Cilantro, can be prepared several hours in advance and has a tangy, herbaceous flavor that teases the palate without filling the stomach. Don't substitute powdered ginger for fresh ginger root in this recipe; the same goes for the cilantro. The fresh ingredient tastes entirely different than the dried herbs do. Marinating fish can be tricky business. The acid in the marinade — which comes from the lime and vinegar — actually "cooks" the surface of the fish. Be sure to leave the fish in the marinade only as long as the recipe indicates (4 to 5 hours, in this case). Salmon Marinated in Ginger and Cilantro Preparation time: About 15 minutes plus marinate time Yield: 8 servings 2 pounds skinless, boneless salmon fillets 1/2 cup fresh lime juice 1 large yellow onion, thinly sliced 3 tablespoons white wine vinegar 3 tablespoons olive oil 2 tablespoons chopped fresh cilantro 1 tablespoon grated fresh ginger root 1/4 teaspoon red pepper flakes Salt and black pepper Lettuce for garnish Slice the salmon thinly (1/4 inch or less) widthwise, leaving strips about 2 inches long. Place the strips in a large bowl. Add the lime juice, onion, vinegar, oil, cilantro, ginger root, red pepper flakes, and salt and pepper to taste. Stir gently and cover with plastic wrap. Refrigerate for 4 to 5 hours. Taste for seasoning. If you need more salt, blend it in thoroughly. Line small serving plates with the lettuce of your choice and place a serving of salmon over the lettuce. Discard the onion-marinade mix. Per serving: Calories 174 (From Fat 76); Fat 9g (Saturated 1g); Cholesterol 62mg; Sodium 68mg; Carbohydrate 0g (Dietary Fiber 0g); Protein 23g. If your salmon pieces have any small bones, use a pair of tweezers or your fingers to remove them before starting to prepare this dish.

Cheat Sheet / Updated 05-02-2023

You start a recipe and suddenly realize you’re missing an ingredient! Oh no, what can you do? Before dashing out to the market, check out this Cheat Sheet for simple substitutions when you’re in a baking jam. Or, perhaps, you want some great resources for help when you’re baking. You’ve come to the right place.

Cheat Sheet / Updated 02-07-2023

Cooking for yourself is a skill anyone can do, whether you are 16 years old or 96 years old. Making your own meals from scratch can be immensely satisfying while also saving you money, allowing more control over your nutritional intake, and providing an outlet to express your creativity. Being able to shop, prep, cook, and feed yourself is the ultimate in self-sufficiency that will bring you energy and joy for the rest of your life.

Cheat Sheet / Updated 11-15-2022

Listen to the article:Download audio When crafting that perfect salad, you need to know how to select the best green for the bowl and whisk up a simple and delicious salad dressing. If you’re in a hurry, you need tips for pulling together a quick and easy salad, too. Get your salad bowls ready — here are some tips to get started!

Cheat Sheet / Updated 10-20-2022

Cooking Persian food at home is exciting and easy! All you have to do is say yes to adventure, new flavors, and new techniques. After you’ve learned about advieh (Persian spice mix) and understood the building blocks of a khoresh (Persian braise) and polow khoresh (Persian-style rice), you’ll be putting one together in no time at all. Having the right ingredients commonly used in Persian cooking at hand, as well as some essential tools, will make the process fun and consistently successful.

Article / Updated 07-28-2022

Recipes that feature fruits and vegetables often ask for you to slice or pare them. For example, to create a the all-American apple pie, you need to first pare and then slice the apples. Slicing fruits and vegetables Slicing is the most common — and most important — knife task. There are really only two things to keep in mind: If you’re slicing a hard, round vegetable, like an onion or a winter squash, trim one side flat first so it doesn’t roll around on the cutting board. Take your time to assure evenly thick pieces, whether you’re slicing an onion or a pineapple. Doing so makes the food look better and cook more evenly. The figure shows how to slice a scallion. As you can see, you can slice with the knife straight in front of you or at a slight angle with the blade moving away from you. Paring fruits and vegetables Paring is one of the only cutting tasks you perform while holding the ingredient in your hand. Don’t worry — you don’t need the first-aid kit nearby! Your hands are designed for this kind of work. Paring means to remove skin from fruits and vegetables as well as to sculpt them into decorative shapes. They can be small items, like shallots and garlic, or larger ones, like apples and tomatoes. Above all, a paring knife must be razor sharp to perform well. To pare an apple, for example, hold it in one hand, barely pressing it into your palm, with fingers bracing the surface (outside of where the cutting proceeds). Pierce the skin of the apple with the paring knife and carefully peel it toward you, slowly turning the apple with your thumb. Spiral all the way to the bottom. Although fruits and vegetables come in different shapes, this technique of holding food and slicing toward you is the same.

Cheat Sheet / Updated 12-15-2021

If you’re like most people, you waste your fair share of food. And you may think that food waste is an inevitable part of modern life. In Zero Waste Cooking For Dummies, you learn how to use every last bit of what’s in your fridge, freezer, and cupboard to make delicious meals, save money, and do your part for the environment. Keep this handy Cheat Sheet as a reference for the basics of cutting down on food waste. It includes food staples to keep around for quick meals, how to organize your pantry, how to make a zero-waste grocery list, make the most of leftovers, and how to store cold foods to avoid unnecessary waste.

Cheat Sheet / Updated 10-14-2021

To save money and boost your health, you may be doing more home cooking than ever before. You can use simple tips and tricks to cook healthy meals, bake yummy desserts, throw a fabulous party, and save time in the kitchen. With a bit of planning, some expert advice, and fresh ingredients, you’ll be cooking delicious meals in no time — even if you consider yourself a kitchen novice. Photo by Katie Smith on Unsplash

Cheat Sheet / Updated 10-04-2021

Bread making is making a comeback, and you’re not alone if you’re ready to try your hand at making your very own loaf at home! It helps if you know how to form a round roll. And if you’re considering sourdough, discovering the benefits of sourdough bread may be enough to push you over the edge. Finally, a key aspect of bread making is timing — setting a schedule is key to success!