Category: Technique

Appetizers, Parve, Technique

Quick Deviled Eggs (with 6 Ingredients You Probably Already Have in Your Pantry)

deviled eggs on plate lined with greens

Deviled eggs are an old-fashioned dish—the kind you shouldn’t mess with. Don’t try to innovate or add unusual (read “weird”) ingredients. Just stick to the tried and true: eggs, mayo, grated onion, Tabasco, and some good Dijon mustard. Maybe just a touch of salt. Sprinkle the top with sweet paprika and Bob’s your uncle, as …

Easy, Main courses, Parve, Technique

Baked Potatoes with Baked Beans

baked potato with baked beans

A simple baked potato, topped with baked beans to make it a complete protein, sounds amazing after all the heavy holiday fare of the past two months. These days, we are craving something without meat, something unfussy and plain. And while Britain is not known for its culinary prowess, there’s something appealing about this humble …

Food Science, Technique, Tips

Cooking Tips: The Art of Freezing Food

Man's hand taking food from freezer

Here are some tips on how to freeze food. Always cool food off completely before freezing. Double wrap baked goods before freezing. Wrap items airtight in plastic wrap, and then wrap them a second time in aluminum foil. To thaw: thaw at room temperature while still double-wrapped. Mark foods you’ve wrapped for freezing, to indicate …