Sara Haas
Recipe Developer, Food Photographer and Writer at Freelance
Food-lover first & foremost. Chef & dietitian. Recipe developer & author. Spokesperson. Feed editor for @thefeedfeed.
Articles
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2 weeks ago |
simplyrecipes.com | Sara Haas
My mom often did the cooking, but about once a month she’d declare that she needed a break, and we’d go to TGI Friday’s. It was the ’90s, and Friday’s was a popular chain restaurant that served bar-style food that was, at least according to my parents, upgraded. We’d almost never start with an appetizer, but if my brother and I begged our parents enough, they’d cave, and we’d order the stuffed potato skins.
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2 weeks ago |
yahoo.com | Sara Haas
My mom often did the cooking, but about once a month she’d declare that she needed a break, and we’d go to TGI Friday’s. It was the ’90s, and Friday’s was a popular chain restaurant that served bar-style food that was, at least according to my parents, upgraded. We’d almost never start with an appetizer, but if my brother and I begged our parents enough, they’d cave, and we’d order the stuffed potato skins.
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2 weeks ago |
yahoo.com | Sara Haas
This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. If there’s anything I’ve learned in my years of recipe developing, it’s that always having a few fresh lemons on hand is a good idea. A simple squeeze of lemon juice adds the perfect peppy zing to anything from cooked proteins to salads. The zest is also a culinary treasure — it contributes brightness to a dish without the acidity.
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2 weeks ago |
thekitchn.com | Sara Haas
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. If there’s anything I’ve learned in my years of recipe developing, it’s that always having a few fresh lemons on hand is a good idea. A simple squeeze of lemon juice adds the perfect peppy zing to anything from cooked proteins to salads. The zest is also a culinary treasure — it contributes brightness to a dish without the acidity.
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2 weeks ago |
simplyrecipes.com | Sara Haas
Simply Recipes / Getty Images / Sara Haas My weeknight goal is to spend no more than 30 minutes creating a meal. Whether that means pulling items from my freezer or leaning into prepared foods (like jarred sauces or cooked, frozen rice), I’ll use any trick to get food on the table fast. Don’t get me wrong, I love to cook, but I’ll save the enjoyment that comes with casually simmering and slow-roasting for the weekend.
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Just joined the 100 subscribers on YouTube club. VIRTUAL HIGH-FIVE! https://t.co/NpNhYTTNgo
Kids love plant-based eating too! Love this post from @GingerHultinRD ! #kidseatright #kidsinthekitchen
Happy Kids Eat Right month! I'm chatting about feeding #plant-based kids including #vegetarians and #vegans over in the blog - let me know what you think! #Kidsinthekitchen #kidseatright https://t.co/s16OOIMHcq
Yes! Waffles! https://t.co/0mDKj9Spil
