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1 day ago | 
allrecipes.com | Adam Dolge
It seems like nearly every week there's a news alert about a massive recall or outbreak of disease related to contaminated food. It may even feel like those outbreaks are more frequent lately than in past years. Well, trust your gut, because there was a 41 percent increase in food-related recalls from Salmonella, Listeria and E.
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1 day ago | 
yahoo.com | Adam Dolge
It seems like nearly every week there's a news alert about a massive recall or outbreak of disease related to contaminated food. It may even feel like those outbreaks are more frequent lately than in past years. Well, trust your gut, because there was a 41 percent increase in food-related recalls from Salmonella, Listeria and E.
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4 days ago | 
eatingwell.com | Adam Dolge
Over the last decade I've become something of a professional shopper. As a food writer and recipe developer, I'm constantly looking for perfect ingredients. Yet as a dad who literally manages our family budget with spreadsheets, I also look for great deals. That is why I love shopping at Costco. To be fair, I actually have a love-hate relationship with the mega warehouse.
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1 week ago | 
theepochtimes.com | Adam Dolge
Apricot jam adds just the right amount of sweetness to balance the spicy, salty, and umami flavors in this sauce that lightly coats tender pieces of pork and crisp green beans. If gluten is not a concern, soy sauce may be used instead of tamari.
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1 week ago | 
tribunecontentagency.com | Adam Dolge
Apricot jam adds just the right amount of sweetness to balance the spicy, salty and umami flavors in this sauce that lightly coats tender pieces of pork and crisp green beans. If gluten is not a concern, soy sauce may be used instead of tamari.
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3 weeks ago | 
allrecipes.com | Adam Dolge
Brussels sprouts are having a bit of a culinary resurgence. Once appropriately shunned for their bitter flavor and, shall we say, gaseous odors, they are now the trendy superstar of fine dining restaurants and hipster brewpubs alike. Seriously, some chefs are doing amazing things with Brussels sprouts—think deep-fried leaves glazed in maple-bourbon sauce or roasted sprouts piled high on pizza with crispy bacon.
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3 weeks ago | 
eatingwell.com | Adam Dolge
For many years we have been warned about overexposure to microplastics and toxic chemicals found in everything from tea bags to fish and even chicken breasts. It seems no matter how much we try to dodge microplastics, we simply can't avoid exposure when they're literally in our drinking water. But we've also been told by some manufacturers and some researchers that plastic storage containers are safe and you can even microwave them to reheat your leftovers.
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1 month ago | 
seriouseats.com | Adam Dolge
Baby gold potatoes provide the ideal amount of starch and moisture for a creamy crust with bits of crunch along the edge of the tart. Parboiling the potatoes with salt and baking soda before using them to make the tart crust breaks down their surface to provide a starchy exterior to encourage browning. Pre-baking the potato crust in a hot oven before filling it with the vegetable mixture ensures that the edges of the tart are golden brown and crispy.
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1 month ago | 
eatingwell.com | Adam Dolge
Costco and I have a bit of an on-again, off-again relationship. I go through phases of shopping at the mega-popular warehouse every month or so to long periods of needing a little space like we all do from that friend who is a bit too energetic. As my kids are getting older, with noticeably larger appetites, I find myself navigating the crowded aisles with an extra-wide cart practically overflowing with my favorites, like nuts, seeds, frozen fruit, maple syrup, olives and string cheese.
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1 month ago | 
eatingwell.com | Adam Dolge
Key TakeawaysKetchup should be stored in the refrigerator once opened. Refrigeration helps preserve the color and flavor of ketchup. Signs of spoilage include a darker color, off smell or visible mold. Ketchup is a popular condiment—and for good reason. Its tangy-sweet flavor goes just as well with french fries as it does in barbecue sauces, on top of meatloaf, with scrambled eggs and on a hamburger.
