Riley Wofford

New York

Food Stylist at Freelance

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Articles

17 Ways to Eat Sauerkraut, the Fermented Food You Should Be Adding to Everything

1 week ago | marthastewart.com | Riley Wofford

Photo: Getty / Madeleine Steinbach If you’re a fan of all things salty and briney, pickles and capers are just the beginning—do not overlook sauerkraut. If you’re new to this delicious fermented food, you might be wondering how to eat sauerkraut. Think of kraut as similar to those equally briney ingredients or like another fermented food, kimchi. It can be used to add flavor and texture to so many dishes. Its fresh and crunchy bite makes it perfect for adding texture to salads and many side dishes.
17 Ways to Eat Sauerkraut, the Fermented Food You Should Be Adding to Everything

1 week ago | yahoo.com | Riley Wofford

If you’re a fan of all things salty and briney, pickles and capers are just the beginning—do not overlook sauerkraut. If you’re new to this delicious fermented food, you might be wondering how to eat sauerkraut. Think of kraut as similar to those equally briney ingredients or like another fermented food, kimchi. It can be used to add flavor and texture to so many dishes. Its fresh and crunchy bite makes it perfect for adding texture to salads and many side dishes.
Why Slow Baking Is the Best Way to Cook Salmon, According to Experts

1 week ago | marthastewart.com | Riley Wofford

Photo: Paola + Murray Key TakeawaysSlow baking salmon is a "low and slow" method that produces a superior texture and keeps the fish tasting rich and fresh. It is the least labor-intensive way to cook salmon; once the salmon is in the oven, there is nothing left to do but wait. The method is also popular because it requires so little clean-up, which is worth a lot considering the mess that often comes with cooking salmon.
11 Ways to Use Orange Peels In the Kitchen and Around the House

1 week ago | marthastewart.com | Riley Wofford |Marley Spoon

The next time you eat a juicy orange or squeeze its juice for a recipe, don’t throw away the peel. It's about 20 percent of the fruit, and orange peels contain natural oils, have antibacterial properties, and are delightfully aromatic. If you're wondering what to do with orange peels, know that there are many ways to use them, from cooking to staying hydrated to keeping your home smelling fresh.
11 Ways to Use Orange Peels In the Kitchen and Around the House

1 week ago | yahoo.com | Riley Wofford

The next time you eat a juicy orange or squeeze its juice for a recipe, don’t throw away the peel. It's about 20 percent of the fruit, and orange peels contain natural oils, have antibacterial properties, and are delightfully aromatic. If you're wondering what to do with orange peels, know that there are many ways to use them, from cooking to staying hydrated to keeping your home smelling fresh.
10 Ways to Use the Last Bit of Jam in a Jar, From BBQ Sauce to Cocktails

2 weeks ago | marthastewart.com | Riley Wofford

Photo: homydesign / Getty Images Throwing away leftover jam? In this economy? There’s never a good reason for food waste, and that's true about the little bit left in a jar of jam, jelly, or marmalade, too—especially if you took the time to make a batch yourself. The jar may seem almost empty, but the jam is worth using. You’ve probably shaken up a homemade salad dressing or marinade using the dregs of a jar of Dijon mustard.
10 Ways to Use Leftover Jam, From BBQ Sauce to Cocktails

2 weeks ago | yahoo.com | Riley Wofford

Throwing away leftover jam? In this economy? There’s never a good reason for food waste, and that's true about the little bit left in a jar of jam, jelly, or marmalade, too—especially if you took the time to make a batch yourself. The jar may seem almost empty, but the jam is worth using. You’ve probably shaken up a homemade salad dressing or marinade using the dregs of a jar of Dijon mustard.
How to Eat Sunchokes, the Creamy Root Vegetable That’s In Season Now

3 weeks ago | marthastewart.com | Riley Wofford

Photo: Getty / Westend61 We all have go-to vegetables we always purchase at the market, but there is a world of produce out there to explore. One delicious but quite mysterious vegetable is the sunchoke. If you're now asking, "What is a sunchoke?" you’re not alone. This unassuming root vegetable is often mistaken for similar-looking roots such as ginger, but its flavor couldn’t be more different.
How to Eat Sunchokes, the Creamy Root Vegetable That’s In Season Now

3 weeks ago | yahoo.com | Riley Wofford

We all have go-to vegetables we always purchase at the market, but there is a world of produce out there to explore. One delicious but quite mysterious vegetable is the sunchoke. If you're now asking, "What is a sunchoke?" you’re not alone. This unassuming root vegetable is often mistaken for similar-looking roots such as ginger, but its flavor couldn’t be more different.
How to Scale Up a Recipe

3 weeks ago | marthastewart.com | Riley Wofford

Photo: Getty / Elena Veselova Knowing how to scale up a recipe, especially when it comes to baking, is a skill. It’s one thing to double a lasagna or a pot of rice and beans for meal prep, but there are a lot of things to take into account when scaling up a baking recipe. Since baking is much more of an exact science than everyday home cooking, it’s already ripe for human error—incorrect measurements and techniques can lead to disappointments, and doubling or tripling can complicate matters.