cooking
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Today, on my way to the gym where I would be visualizing myself chased by brain-hungry zombies in order to run two miles, I tuned in to NPR for my brief drive. Amanda Hesser, author of The Essential New York Times Cookbook: Classic Recipes for a New Century was the guest on The Diane Rehm
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In my quest to cook and eat healthier (except when stressed, when I eat Skittles in a gross and shameful quantity), I’ve discovered a few handy ingredient swapping tips. Whole Wheat PastaWhen I first started eating this, I didn’t like it. I thought it tasted dry and had a sort of sandy texture to it.
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One of my most embarrassing confessions: I’ve only just recently eaten an orange. I was sort of famous among my former colleagues for having never actually eaten an orange in my life. If someone in the office was peeling an orange, even if it was in another room, I could smell it and it would
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No, not the musical kind… …this kind: Some of you know I have a fondness for cooking. Mostly I’m only able to complete meals when someone else is eating, typically the lucky/unlucky person I love. But in an effort to be healthier and keep grocery bills down (prepared foods cost more than their ingredients, have
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Over the past five years or so, I’ve really devoted much of my free time to teaching myself to cook. I’m no chef by any stretch of the imagination and I live in the shadow of my mother, who’s like a gourmet in her own right, but I do all right and I’m committed to
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