If you like to bring unexpected flavours into your cooking, add sherry vinegar to your next salsa. You'll add a some flavorful zest to your dish, and surprise (and hopefully delight) your guests at the same time.
I have never been good at sticking to New Year’s resolutions. Whether it’s to floss my teeth more or to join a gym, I just don’t manage to keep them up. But this year I am setting myself a better goal – one that will save me money, time and be good for the planet. I’m going to start using a meal planning and pantry inventory app.
Thongs in the rain solve a very specific problem: water invading your boots and taking up residence there. Once your stuff gets wet, it does not dry out, at least not on any prompt timeline. I've spent many futile afternoons with my shoes waterlogged and my otherwise protected feet soaking in a dumb swamp prison. You might have also inadvertently owned yourself in the same way.
Suspension trainers are like a gym that you can take anywhere. TRX, the current popular darling, is used in homes and boot camps for bodyweight workouts, but the monkii bars 2 gives it a run for its money in both aesthetics and features. Both add a ton more variety to your workouts and let you work out anywhere, but let's see how they stack up in the categories that count.
Roasting capsicum for soups and stews is by no means a tough task, but peeling them can be a bit annoying. Though removing the skins under running water can help them slip off easily, you end up washing a bunch of flavour down the drain. Luckily, Serious Eats has a solution: peel them in a bowl of stock.
The six packs that your bottled booze, soft drink or water come in are great for carrying other stuff, like a backyard dining kit, for example. Here's how you can turn one, and the bottles that come with it, into a snack carrier for car trips, or just tidy organisation.
Just like cast iron, a carbon steel pan needs to be seasoned before its first use. Oil is a must-have for the process, but Cook's Illustrated recommends an additional surprising ingredient for prepping your pan: Potato peels.
I've been peeling tomatoes with simple blanching for years, but I've never once given a thought to the skins that slide off. Cuisine Queen Gabrielle Hamilton transforms hers into a fancy tomato powder, but Food 52 has tweaked her method to make a tomato-flavoured salt that is fresh, fragrant and easy on the eyes.
Natural peanut butter may be delicious, but it does have the annoying habit of separating out. Storing it upside down can help, but if you find yourself confronted with an oily, un-spreadable jar of nut butter, use your hand mixer to smooth it out.