Mackenzie Schieck

2 weeks ago | simplyrecipes.com | Mackenzie Schieck

Simply Recipes / Getty Images I think peeling ginger is one of the most tedious cooking tasks in existence. It’s so small and so irregularly shaped—plus, are you supposed to use a vegetable peeler, a knife, or…? No peeling strategy has ever seemed like the correct way, so I was thrilled to come across a new trick, thanks to a friend of mine. Actually, it’s more of a skip than a tip: Stop peeling your ginger.

2 weeks ago | yahoo.com | Mackenzie Schieck

I think peeling ginger is one of the most tedious cooking tasks in existence. It’s so small and so irregularly shaped—plus, are you supposed to use a vegetable peeler, a knife, or…? No peeling strategy has ever seemed like the correct way, so I was thrilled to come across a new trick, thanks to a friend of mine. Actually, it’s more of a skip than a tip: Stop peeling your ginger.

2 weeks ago | simplyrecipes.com | Mackenzie Schieck

Simply Recipes / Getty Images / Mihaela Kozaric Sebrek Both my sister and dad are big deviled egg connoisseurs, and when I told them about Alex Guarnaschelli’s secret for making the perfect deviled eggs, they had the exact same reaction: “Huh—in-ter-es-ting,” paired with curious expressions that said, I’m gonna need to taste this to believe it. Lucky for them—because I also love a good deviled egg, and I was intrigued by Guarnaschelli's unique addition—their curiosity is my command.

2 weeks ago | yahoo.com | Mackenzie Schieck

Both my sister and dad are big deviled egg connoisseurs, and when I told them about Alex Guarnaschelli’s secret for making the perfect deviled eggs, they had the exact same reaction: “Huh—in-ter-es-ting,” paired with curious expressions that said, I’m gonna need to taste this to believe it. Lucky for them—because I also love a good deviled egg, and I was intrigued by Guarnaschelli's unique addition—their curiosity is my command.

1 month ago | simplyrecipes.com | Mackenzie Schieck

Simply Recipes / Getty Images / Mackenzie Schieck I first came across Jamie Oliver’s Classic Tomato Spaghetti when I was thumbing through his 2009 cookbook, Jamie’s Food Revolution. I was an editor at a cooking website at the time, and browsing new cookbooks hot off the presses during a coffee break was one of my favorite things to do. This recipe caught my eye because homemade spaghetti always seemed so labor-intensive and not something anyone would make for just themselves (I lived alone).