Apple-Thyme Chicken
From Light & Tasty "Apples and chicken may seem like an unusual combination, but they make a wonderful meal when grilled to perfection. The thyme marinade gives a boost of flavor and tenderizes the chicken nicely." 2 medium Golden Delicious [... more]
Reader's Digest |
Tasting Cheese and Wine, American-Style
Serving wine and cheese as a starter or for a party is a uniquely American custom. In Europe, cheese is presented most often at the end of a meal, usually before dessert. It also becomes the entrée when cooked into a fondue. Choose your wines ... [... more]
Sur La Table |
Using a Mortar and Pestle
For dry ingredients, wooden mortars and pestles are best. For wet ingredients, use a non-absorbent stone mortar and pestle. Place the food to be crushed in the mortar and pound on it gently but firmly with an up-and down motion. The power of the ... [... more]
Sur La Table |
How to Peel Tomatoes and Peaches
A serrated peeler (page 14)-a relatively new tool-makes quick work of peeling tomatoes and peaches. Zip, zip, zip and the skins are gone. But if you're faced with peeling a big pile of tomatoes or peaches, immersing them in boiling water and then ... [... more]
Sur La Table |
Tips for Using a Mandoline
You'll need some practice with your mandoline before you master the technique, but once you get it, they'll be no stopping you. For the best results, only attempt to cut firm, crisp fruits and vegetables. Use the mandoline when you need a large ... [... more]
Sur La Table |
Toasting Nuts & Seeds
Preheat the oven to 350°F. Spread the nuts or seeds in a single layer on a rimmed sheet pan and place in the oven. Toast for 8 to 15 minutes, until the nuts are the desired color. If you are toasting unskinned nuts, cut a nut in half and check ... [... more]
Sur La Table |
How to Finish a Basement: Framing and Insulating
By Travis Larson From The Family Handyman Originally in How to Finish a Basement: Framing and Insulating Your basement can be more than a utility and storage area. With some forethought and good techniques, you can make it as warm, comfortable ... [... more]
Reader's Digest |
The Ravioli Chronicles
By Laura Schenone From Reader's Digest Originally in The Lost Ravioli Recipes of Hoboken I was standing in the kitchen of my New Jersey home when it hit me. I had no real food lineage. My two sons often begged for artificially colored snack foods ... [... more]
Reader's Digest |
Better Business Bureau
By Adam Bluestein and Maureen Mackey From Reader's Digest More secrets your dry cleaner won't tell you 1. Lots of "dry" cleaning isn't. "We do about 24 percent of garments in water," says Chuck Horst, president of Margaret's Cleaners [... more]
Reader's Digest |
One-Pot Steak and Pasta Casserole
From Eat to Beat Diabetes Thin pasta spirals called fusilli are delicious cooked in a casserole of beef and vegetables. The dried, uncooked pasta is added toward the end of the cooking time so that it retains its al dente texture while still ... [... more]
Reader's Digest |
Lay Your Own Extraordinary Hardwood Floor
It's hard to beat the natural beauty, warmth and durability of a hardwood floor. A well-laid floor will last for a century or more and can be rejuvenated by resanding and finishing to look brand new. A real wood floor isn't cheap, but neither is ... [... more]
Reader's Digest |
The Manager Who Couldn't Write
What launched Amy Tan's career was not a big break, but a kick in the butt. Before the million-copy sales of The Joy Luck Club, The Kitchen God's Wife and The Hundred Secret Senses, Amy Tan was a writer. A business writer. She and a partner ran a ... [... more]
Reader's Digest |
