We’re heading to Chicago this weekend and I could not be more excited because it’s one of my favorite cities. Chicago is filled with great places to visit and amazing charm…and I can’t forget to mention the delicious food! Just thinking about Chicago-style pizza is making my mouth water. The buttery, deep-dish crust and all…
Strawberry Rhubarb Pie
Over the past few weeks, I’ve been noticing a lot of people mention that they were cooking and baking with rhubarb. Now, I must be honest, I have never tasted rhubarb and I certainly have never prepared a dish with it. With that being said, I knew I had to see what this rhubarb craze…
{Tips & Tricks} Making Homemade Whipped Cream
Whipped cream can be the perfect addition to any dessert. However, many people often make the mistake of buying whipped cream from a store because they think that it’s convenient since it’s ready-made. Is the store-bought kind really whipped cream, though? Hardly. The store-bought “whipped cream” is packed with air and tends to liquefy faster…
Bread Dipping Oil
Have you ever been to an Italian-style restaurant only to find that instead of getting butter with your bread they place a bowl of herb-infused oil on the table? The bread dipping oil is a huge staple in these types of restaurants and it is one of my favorite combinations. I’m a carb enthusiast and…
Simple Black and Blue Cobbler
This post originally appeared on The Confident Mom’s Blog, where How To: Simplify regularly contributes monthly guest posts filled with tips, tricks and recipes to simplify life in the kitchen. If you ever look inside your refrigerator and notice that you have a lot of fresh fruit rolling around in the drawers, don’t let it…
{Tips & Tricks} Making a Roux
A roux is a flour-based thickener traditionally used in gravies, sauces, soups and stews. Making a roux is very simple once you get the basics down pat: heat one part of fat to an equal part of flour and stir constantly to minimize lumps. That’s it. It’s really that simple. The rule of thumb when making…
White Chicken Chili
Whenever I make a big pot of chili I often rely on one of my favorite tomato-based recipes that was given to me from my aunt. She definitely knows how to make a fiery hot chili that we devour bowl after bowl. Cayenne pepper, anyone? Like I always say, the hotter the better! This past…
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