Submitted by Stuart Broz on Tue, 11/17/2009 - 2:08pm
Sometimes, you need to make do with what you have.
Sometimes, what you have is dried parsley flakes.
Submitted by Stuart Broz on Mon, 07/20/2009 - 12:04am
Image by Julian BurgessI've been thinking about smoked food lately. This might be because I have several pounds of beef back ribs in my freezer. I was wondering what sort of wood to use to smoke them with...
Submitted by Stuart Broz on Sat, 02/14/2009 - 1:36pm
Image by Shawn AllenFresh herbs are wonderful, but you can't always use them before they go bad. Luckily, you have some alternatives.
Submitted by Stuart Broz on Thu, 02/05/2009 - 5:00pm
There's a certain simple beauty that can be attained by taking things that would otherwise be wasted and turning them into something delicious. I have a middling-sized air-tight plastic container that I keep in the freezer. I toss scraps and ends of vegetables in it. When it starts to get full, I make vegetable stock.
Submitted by Stuart Broz on Mon, 02/02/2009 - 2:13pm
Do you have commercially-packaged dried herbs or spices still in their original containers? Manufacturers including Durkee, McCormick, and Spice Island have online resources that allow you to find out just how old your herbs and spices are.
