Articles
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1 week ago |
eatingwell.com | Christie Rotondo
If you peek inside any American's kitchen, there's a good chance you'll find some coffee. According to the most recent study from the National Coffee Association, 81% of coffee drinkers have their coffee at home. But if you've felt like the cup of coffee from your local café is always better than the one you make in your kitchen, it may be because of how you're storing your beans.
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1 week ago |
seriouseats.com | Christie Rotondo
Though it sometimes gets a bad rap for being a boring or bland dish, a well made salad is a thing of beauty—refreshingly crisp and delicious, especially when thoughtfully prepared with an assortment of lettuces and other greens (and purples and reds, for that matter). In the world of lettuce, there are true lettuces, such as iceberg and romaine, and then there are all the things that get lumped under the category of salad greens.
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2 weeks ago |
eatingwell.com | Christie Rotondo
No matter the season, weather forecast or time of day, I'm always down for a bowl of soup. I keep homemade chicken and rice, minestrone and even Italian wedding soup stocked in my freezer, as they're handy to have around when I'm feeling under the weather or the workweek spirals out of control. Turns out, Stanley Tucci is a soup lover too-and a diehard one at that. "To me soup may be the greatest culinary invention," he writes in his most recent book, What I Ate in One Year.
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2 weeks ago |
yahoo.com | Christie Rotondo
"Key Takeaways"Stanley Tucci loves a good bowl of soup. Tucci offers six tips to make a great pot of soup at home, including using in-season produce. His most life-changing tip is to use leftover soup as broth—a real time-saver and flavor booster. No matter the season, weather forecast or time of day, I’m always down for a bowl of soup.
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1 month ago |
eatingwell.com | Christie Rotondo
Barilla’s executive chef draws a hard line on the topic. By Christie RotondoPublished on March 17, 2025 Photo: Getty Images. EatingWell design. Key TakeawaysAn executive chef from Barilla America says you should never rinse your pasta. Letting the starch coat the pasta will create a clingy surface for the sauce. Be sure to check the package for rinsing directions for specialty pastas. Few ingredients are as versatile as pasta.
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