For week 4 of January’s Super-Food Challenge with Hey Fran Hey, we chose the healthiest protein out there – fatty fish (e.g., salmon, mackerel, herring, lake trout, sardines, albacore tuna). This is one of the rare times where we’re going to tell you that it’s better to eat something fatty, so take advantage. Fish, unlike other animal… Get the full serving >
In the Dang household vegetables were part of dinner every single night. Sometimes they were part of a more elaborate dish, like carrots and turnips in a chicken curry, but more often than not, they were just popped into a container with some water (and sometimes even butter) and microwaved. My mom would get home… Get the full serving >
There have been no shortage of highlights since starting Cook Smarts at the beginning of this year. If I had to pick just one though, it’d have to be getting to meet so many wonderful moms and getting a real sneak peek into their lives in the kitchen. While everyone is at their own individual cooking level,… Get the full serving >
I find the oven to be one of the most underutilized tools in the kitchen. While it gets warmed up for baking, it doesn’t get much action for general everyday mealtime making. I think this is just too bad, because so much low-maintenance and simple deliciousness can come out of the oven. I use mine… Get the full serving >
When I was trying to decide on the photos for the COOK + SMARTS website, I immediately knew that my favorite cooking formula would make the final gallery. Blanch + Saute is a cooking formula that is used almost every night in our kitchen for three reasons: 1) we love making vegetables a big part of every meal; 2) the blanching step makes vegetables cook in a flash (perfect for weekday preparation); and 3) the sauteing step step adds a ton of flavor. This cooking formula can be applied to almost any hearty vegetable, and we have a whole list below to get you through all four seasons.