- In The Pantry | In The Pantry | Mon, Jun 24, 2013 1:33 PM EDT | Comments
Tired of those single-purpose kitchen appliances collecting dust, or taking up valuable counter space? Some of your kitchen gadgets can actually act as secret double agents, serving multiple, creative purposes. You no longer have to wait until Saturday morning to pull out the waffle iron. Here are three alternative ways to reinvent the waffle iron.
More on Shine: Shhhh! The secret ingredient for making the world's best waffles
Sandwiches - For a classic grilled cheese, you don't have to buy a Panini press; just set the waffle iron temperature to medium and spray with non-stick spray. Build your favorite grilled cheese, placing the bread, cheese, tomatoes, and your favorite condiments in the waffle iron for three to four minutes.
Desserts - Waffle irons are good for more than waffle batters. For a single serving of something sweet, bake your favorite boxed brownie or muffin mix in a waffle iron! Set it to medium-high heat for a crispy brownie that is perfectly served with i...Read More »
- Yumsugar | In The Pantry | Tue, Jun 18, 2013 5:15 PM EDT | CommentsSource: Your Ultimate Summer Produce Guide
Along with Summer comes bathing suits, fireworks, and, of course, delicious produce. Can't you just picture biting into juicy fruits and crisp veggies? Luckily you don't have to wait any longer! The time is here to savor sweet watermelons, avocados, peaches, and more. Take a look at what to expect this season and get ready to hit the farmers markets with more than one tote in hand.
- Apricots: Apricots have a short season that runs from May through July, with some prized varieties (like Blenheims) only available for a few weeks in late June/early July.
- Bell Peppers: Sweet bell peppers are available as early as May and as late as December, and are at their peak during the Summer months.
- Avocados: Creamy avocados are typically available year-round, but hit their peak in the Summer (at least in California).
- Blackberries: Blackberries are available as early as May and as late as October.
- Blueberries: Blueberry season typically runs from May t
- Good Housekeeping | In The Pantry | Thu, Jun 20, 2013 12:26 PM EDT | CommentsBurgers, hot dogs, and brats, oh my! Grilling season is sweeping the nation and we hope you've jumped on the finger-licking bandwagon--it's just too delicious to miss. But no matter what, no matter how hard you try, there will always be leftover buns after cookouts and BBQ's. And, as your information powerhouse, we at Good Housekeeping feel it's our duty to key you in on ten easy and fast ways to use up those leftover buns rather than just tossing them in the trash.
1. Make Croutons...Read More »
Word on the street is that it's bathing suit season. If you're anything like me, you eat a lot of slimming salads during the summer months so that you feel comfortable sporting that suit around the pool. Croutons are a great way to add some crunch and flavor to your everyday salad. Cut your leftover buns into squares and place them in a large bowl. Add in 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat bread evenly. Bake in oven at 375 degrees for 20 minutes or until golden. Sa
- The Daily Meal | In The Pantry | Fri, Jun 21, 2013 9:17 PM EDT | CommentsAll-purpose flour is called "all-purpose" for a reason - because it can be used to make everything from muffins to pizza, cakes to cookies, and quick breads to pie crust. Just because it's all-purpose, though, doesn't mean it's the best choice for your baking.
Related: The Daily Meal's Guide to Baking
With lots of different varieties of flours out there, it's no surprise that certain flours are best for certain types of baking projects. If you're looking to fine-tune your baking skills, learning about other flours and which ones are best for certain types of baked goods can make your baking even better.
Related: The 5 Most Surprising Baking Tips
When considering different types of flours, there is one very important factor that will greatly affect the outcome of your baking: the protein levels. Lower protein percentages give baked goods a more tender texture, and higher protein flours result in thicker, doughier consistencies. Most commercially available flour is made from hard winter whea...Read More »
- In The Pantry | In The Pantry | Fri, Jun 28, 2013 12:57 PM EDT | Comments
Grocery lists can seem endless (and pricy), since the list doesn't stop at bread, milk, and cheese. Because you can make it at home, vinaigrette is one less thing you'll need to buy at the store. For a perfect summer salad, you can easily mix up a vinaigrette with ingredients you probably have on hand. Here's how to make homemade vinaigrette.
More on Shine: Get the secret behind a fantastic salad
Vinaigrette chemistry:...Read More »
Vinaigrette is simply vinegar and oil, which acts like oil and water. The ingredients just won't stay together, even if you shake, whisk, and stir. To keep vinegar and oil from separating, use what is known as a binder. Binders include mustard, roasted garlic, or anchovies. These ingredients will marry the vinegar and oil together for a delicious vinaigrette to drizzle over an arugula salad.
From your pantry, you can use different seasonings, like a high-quality salt or fresh-ground pepper, to flavor the vinaigrette. You can also add honey or ma
Do you wash your chef's knives in the dishwasher?