Actor Paul Newman was known as a leading man on the silver screen and a true foodie in the kitchen. Thanks to help from celebrity chef Martha Stewart, Newman's philanthropic food brand got its start. In his 1998 cookbook, "Newman's Own Cookbook," the actor shares a recipe for a simple side dish, citing his housekeeper, Caroline Murphy, as its originator.
Change dishcloths at least once a week, as they are breeding grounds for bacteria, which thrive in the presence of food particles and in warm, moist environments. Every time you dry your hands with a kitchen towel or use it to dry dishes or wipe the counter, you're potentially spreading germs from one place to another.
Naoko Takei Moore has beautiful memories of her mother's Japanese home cooking. Growing up in Tokyo in the '80s, she savored those moments when she and her mom stood side by side in the kitchen making fresh onigiri and mochi, and, most of all, when they'd sit around the family table to enjoy a meal of yose-nabe, a kind of hot pot made with simple ingredients like clams, fish and whatever vegetables they had on hand.
It's essential to use raw honey for fermenting, because it is naturally acidic (low pH) and contains wild yeasts, beneficial microbes and active enzymes that help create a healthy fermentation environment once diluted. Pasteurised honey, on the other hand, is heat-treated to slow crystallisation, which also destroys many of the naturally occurring yeasts, beneficial bacteria and enzymes needed for fermentation.
Hot honey happens to be a go-to ingredient for people who enjoy swicy foods, a food trend that celebrates foods that are both sweet and spicy. With its unique flavor profile, hot honey delivers syrupy sweetness that honey lovers adore, but it's tinged with mild heat that can make sweet and savory dishes taste more delicious.
I was raised in my grandparents' pastry shop in Spain, among sacks of flour and the hum of mixers. It was there that I was trained to trust in the power of gluten. Elastic and reliable wheat flour was the foundation of nearly everything they created. It was the basis of our family's livelihood and how we cared for our community.
Households are pledging not to buy anything new in 2026 - not just in the kitchen space. This movement, aimed toward curbing consumerism, stems from multiple causes, including the rising prices of products (and living, more broadly) and the desire to cut back on impulse spending, reduce waste, and challenge the notion that new products are superior to used.
Two ingredients. Two steps. Just 15 to 20 minutes. That's all it takes to put together the pepperoni bites. Just layer a spoonful of cream cheese between two slices of pepperoni. Assemble as many of these tiny bites as you want and bake them for up to 20 minutes for a whole platter to serve at your next gathering. While pepperoni is often paired with ingredients that overlap with its richness, this combination veers in the opposite direction.
Plastic food containers are both cheap and convenient these days, offering cheap and simple storage solutions for leftovers in your fridge or dry items in the pantry. But they're not without their problems. Apart from figuring out how to organize those pesky plastic lids, the containers themselves may end up holding onto old food odors that make them unappealing to keep using.
others are more likely to damage your pan and may even shorten its lifespan. It turns out that some of the main complaints you have about cooking with stainless steel might be because of user error, even if you're a seasoned cook. In fact, once you correct what you've been doing wrong with your stainless steel cookware, you might use them just as often or more than your non-stick pans, especially if you're worried about non-stick forever chemicals.
In this version, cooked butternut squash is mashed directly onto a thick slice of warm raisin-walnut toast and topped with crumbled feta and a sprinkling of crunchy dukkah a nutty Middle Eastern blend of toasted seeds and spices. The result is an easy, vibrant, flavorful breakfast that carries you through the morning without feeling rich. To make mornings simpler, cook the squash ahead roasted, sauteed or even microwaved and keep it on hand for a week of toast, wraps, salads and simple sides.
You probably already know that it's generally not a good idea to expose plastic - like food storage containers, for instance - to high temperatures. After all, it can cause chemicals in the plastic to leach into your food. It probably shouldn't come as a huge surprise, then, that it's also a bad idea to use plastic wrap under very high heat. This is because plastic wrap melts very easily when exposed to high temps,
In our collective minds, pepperoni has only ever been a pizza topping. For so long now, it's been infinitely tethered to molten cheese, blistered crust, and greasy fingers, so much so that we forget there are still many creative ways to use pepperoni beyond pizza. At times, it even shows up in dishes you least expect. At 7 in the morning, amidst the repetitive spin of cooking up yet another omelet, this American salami is the surprising twist that makes breakfast a whole lot better.
My pizza go-to is this Margherita pizza, but when I'm looking for a thick crust this is the recipe I use. It makes a fluffy dough with crispy edges, and with gooey cheese and garlicky tomato sauce, it's pretty much my ultimate pizza experience! It's also incredibly simple to make: no pizza stone required and no stretching of the dough. Just a simple cast iron skillet and trusty technique that works every time!
If you didn't realize what the numbers on your ground beef meant, those are the different levels of lean meat to fat in the mixture. So 90/10 ground beef is 90% meat, 10% fat. Different types of recipes are better with different types of ground beef. It's not a one-size-fits-all choice. But when it comes to getting the most out of your smash burger, you are best off reaching for the classic 80/20 ground beef.
Besides adding an extra boost of nutrients, spinach can add a really grounding, earthy flavor to a ricotta mixture or veggie layer. The one step that you can't miss when adding spinach to your lasagna, though, is to cook it first. The types of spinach commonly used for lasagna, including curly or flat-leaf, contain a lot of water. If you fail to cook out that water beforehand, the residual moisture may permeate the other layers, leading to a watery, heavy, and soggy pasta dish.
