Kitchen Tips & How-Tos

Pasta has always been one of my favorite pantry staples—you’ll find it tucked into the cabinets of just about every home cook I know, whether they’re whipping up a cozy bowl of weeknight spaghetti or packing a tangy pasta salad for a picnic. But let me tell you, one evening I almost dropped my wooden spoon right into the pot when I saw my uncle rinse a fresh batch of spaghetti under cold running water after straining it. Wait…what in the world? I was raised with the firm belief that rinsing pasta was, well, somewhere between a kitchen crime and …

Scrambled eggs really are one of those kitchen classics, aren’t they? On the surface, they seem so simple—just eggs and a skillet. But ask just about anybody how they make theirs and, oh boy, you’ll get a passionate answer (maybe even a family secret or two). One question that seems to get folks fired up over brunch is this: Should you add milk to your scrambled eggs? Some folks swear by it—they’ll say it’s the secret to fluffy, creamy eggs. Others feel just as strongly that it waters everything down and messes with that lovely pure egg flavor. Who’s right? …

  Let’s just get something right out in the open: I am absolutely bananas for bold spices, and there’s a certain little homemade blend in my cupboard that gets more play than anything else. Yep, you guessed it—Homemade Peri Peri Seasoning. (If you’d told me years ago I’d be obsessed with something that sounds this fancy? I’d have laughed. Now I basically put it on toast.) If you love that fiery, smoky, tangy magic that makes chicken downright craveable at certain Portuguese restaurants, this is your ticket to bringing that same flavor home, no passport required. It’s also way easier …

  Let’s just say I’ve never been a soak-my-beans-overnight kind of gal (raise your hand if you always forget!)—and now, thanks to the Instant Pot, I honestly don’t have to be. Forget the fuss: you can transform a humble bag of dried beans into a big, bubbling pot of healthy, hearty goodness with hardly any effort. Ever since I first tried it, I’ve been downright obsessed. There’s nothing quite like walking into the kitchen and catching a whiff of fiber-rich, garlicky beans simmering away, knowing dinner’s basically solving itself—especially on the nights when your family’s hungry and you need something …

  You know those “wow, I can’t believe that worked” recipes? This is one of them. Instant Pot Hard-Boiled Eggs have totally changed my breakfast routine (not to mention my snack game). I still remember the first time I tried making them—skeptical, with a kitchen timer in one hand and a feeling of hope in the other. I was sure there would be a stubborn shell or that one sad green-ringed yolk glaring up at me. But guess what? The eggs slipped right out of their shells. The yolks were sunshine-yellow and velvety. I literally cheered in my kitchen (my …

  If there’s one thing my crew never, ever gets tired of, it’s a backyard cookout with sizzling Carne Asada tacos. Like clockwork, the minute the sun peeks out and the neighbor’s lawnmower rattles to life, someone yells, “Mom! Are you making your famous Carne Asada Seasoning?” (Just picture me, waving a spice jar over my head like a wand.) It’s got to be the secret behind all those dinner table high-fives. Try our Sugar Free Copycat Frosty next. Why You’ll Love This Lively, zesty flavor—think smoky, citrusy, a tiny kick of heat No weird ingredients—just pantry staples (promise!) Ready …

  Is it just me, or do you ever get those cravings where only a big, golden, perfectly-seasoned batch of fries will do? I’m talking that magic combo of salty, a little tangy, maybe a tiny hit of spice… the kind of fry flavor that makes you sneak a few straight off the baking tray—before they even hit the plate. If you know what I’m saying, you’re in the right spot. Because friend, we’re about to shake up your world with homemade Fry Seasoning. This isn’t just a sprinkle of salt. It’s an easy, craveable, “oh wow, what IS that?!” …

  When I think of cozy Friday nights in, binge-watching old sitcoms with my husband and the kids wandering in and out of the kitchen, there’s one thing I always crave: a big, warm bowl of melty, creamy queso blanco. Not just any cheese dip though—I’m talking about that creamy, tangy, slightly spicy magic you get with Chipotle’s queso blanco. And let me tell you, after way too many drive-thru stops (and a few spilled tubs of queso in the car), it was finally time to nail down an easy, homemade version. Spoiler: Now we barely even need an excuse …