5 Sauces You Can Use on Everything

Cook Smart's 5 Sauces to Jazz Up Your Meals #flavor #recipes

This is part 4 of our ‘How to Maximize Flavor’ series. Read more about it here and see how you can become a flavoring pro and never cook a bland meal again! This week in our How to Maximize Flavor series, we are all about sauces. We have already uncovered 3 Secrets to Adding Flavor to Meals, discovered the ways to use the spices in your pantry, and explored the world of balancing and enhancing … [Read more...]

How to Maximize Flavor and Create Delicious Meals, Every Time

How to maximize flavor and create delicious meals every time you cook by @cooksmarts

We’ve all experienced this not-so-great cooking situation: you spend a ton of time following a recipe, creating a meal, and the end result is bland and boring. Over the years, we’ve picked up quite a few tricks to make sure we never end up in this situation. Even if a recipe has left a lot to be desired in the taste department, there are so many simple things you can do to turn a meal from … [Read more...]

Pork Tenderloin with Cran-Balsamic Sauce

Pork Tenderloin with Cran-Balsamic Sauce #recipe via @cooksmarts

If you expect a big hunk of meat to taste great on its own, it's probably not going to happen. In our previous Tofu with Curried Cabbage and Carrots recipe post, we talked about how increasing the surface area of proteins can make them taste more flavorful. For this recipe, I'm going to show you how to make proteins taste more flavorful by adding a simple sauce. And don't think that sauces are … [Read more...]

Using Pasta Water in Spaghetti Aglio e Olio with Slow-Roasted Tomatoes

Spaghetti Aglio Olio with Slow-Roasted Tomatoes by Cook Smarts

Pasta is probably the first dish that everyone learns to cook. Turning an orange powdered packet into mac 'n cheese or combining boxed pasta with a jar of tomato sauce is how most lose their cooking v-card. While some graduate from the boxes and jars to making homemade sauce or pasta from scratch, many prefer to stick to the basics. Regardless of what pasta-cooking level you're at, one smart way … [Read more...]

Sauteed Red Pepper, Eggplant, Tofu Tacos to Pasta with an Herb Sauce

Sauteed Red Pepper, Eggplant, Tofu Tacos | Cook Smarts by Jess Dang

This is now officially "Herb Week" on the CS blog. On Wednesday, we showed you how to best store herbs for longest shelf life, and before that we showed you how to make a quick herb sauce that can flavor-dazzle (can I trademark that phrase?) dozens and dozens of dishes. Today we're going to show you two different ways to utilize that herb sauce in your dinner menu. I realize so many of us are … [Read more...]

Quick Herb Sauce

Quick Herb Sauce | Cook Smarts by Jess Dang

One of the most common complaints I hear from my clients is, "I cook the same thing every week, and I'm bored!" Instead of giving them a list of 50 new ingredients they need to purchase (because then we'd be giving them a new problem - filling their  pantries with items used once and then left to collect dust), I introduce small changes. I encourage them to keep on cooking those same things, … [Read more...]

Dirty Pesto Shrimp | “A Week’s Worth of Pesto Uses” Meal Plan

Dirty Pesto Shrimp | "A Week's Worth of Pesto" Meal Plan | Cook Smarts by Jess Dang

  You'll be seeing a lot more meal plans on Cook Smarts in the near future including a newsletter launch in the fall. All subscribers to the newsletter will get a meal plan every week in their inbox that'll be peppered with cooking know-how, tips, and suggestions. There won't be anything fancy in the menu - just simple, healthy, doable meals that everyone can cook and enjoy. We figure we … [Read more...]

What do I do with leftover herbs?

What do I do with leftover herbs? | Salsa Verde | Cook Smarts by Jess Dang

Oh, we've all found ourselves in this situation. You chose three recipes this week that called for three different kinds of herbs, so now your fridge has some leftover basil, cilantro, and parsley, all spoiling very soon. So, what does one do when this happens (all too often)? My answer is to chop / blend and make a salsa verde, and then drizzle it on absolutely anything you want. All salsa verde … [Read more...]