Hall's oats felt like a parfait with a lovely mix of textures. The presentation was nice, too. Drummond's overnight oats were good, but Fuller's impressed me the most and looked amazing.
Few low-prep dishes satisfy and delight on busy weeknights like one-pot pastas, and one of the best ingredients to take your pasta dishes to the next level is vegetable broth. Boiling dry pasta directly in vegetable broth instead of water imparts bolder flavor as the pasta soaks it up. Plus, you'll end up with a pot full of starchy cooking liquid from the boiled pasta, which can provide a solid base for building a pan sauce.
Not only is a second life as a salad dressing a far superior fate than the trash can, dips can also catapult what may have been an ordinary salad to new, crave-worthy heights. You can even get a little creative with them. The main thing to consider, however, is consistency. Most dips will need to be thinned out to make them more pourable and dressing-like.
You have endless options when it comes to salad dressing. If you're not a fan of store-bought dressings, it's easy enough to make your own. With just oil and an acid as a base, the sky's the limit for what else can be done. But you can also go back a step if you want to really expand your salad dressing repertoire.
Don't be intimidated by fresh mushrooms. They are prized for their flavor and versatility. Look for firm mushrooms that are free of soft spots or mold. Wash them just before using them but be sure to store them unwashed. Never submerge in water to wash them because mushrooms absorb like a sponge and become mushy. Wipe with moist paper towels. Some prefer to clean them with a soft-bristled mushroom brush. If extremely dirty, they can be very briefly dunked into cold water and wiped dry.
