Nearly half of all food waste in the U.S. happens in our homes. By planning better, storing smarter, and using food wisely, we can all help reduce food waste.
Steamed fish is surprisingly easy to master. How to tell when yours is cooked through: Don’t be afraid to open the lid to check on the fish. Insert the tip of a paring knife into the thickest part of the fillet; it should meet no resistance. Another clue: If the layers are opening or slipping apart (as in the photo), the fish is done or nearly there. If you have a glass pan lid with venting that will fit over your steamer, you can keep an eye on the fish as it cooks.
For the best bok choy, look for firm, white stems (a few black speckles are ok) with fresh (not wilted) dark green leaves. An average whole head of bok choy will yield about 1 lb. trimmed. Or substitute ½ a head of Napa cabbage. If your store or farmers market carries baby bok choy, use 12 heads.
Health-wise, it’s hard to beat a vegetable-packed stir-fry recipe. Most are also flexible and fast—that is, once you’ve prepped your ingredients. When you don’t have the time to wash and chop a bevy of vegetables, why not reach for a shortcut in a pinch?
Three strains of Salmonella that cause the most illness in people should be banned in raw poultry, according to a USDA food safety proposal released in July.
I love these sweet & sour red onions. They pair nicely with most fish, they add a bit of sparkle to roast chicken, and they’re a delicious topping for pasta dishes that include hard cheeses like parmesan or pecorino.
The cereal aisle is full of brightly colored boxes and flashy marketing…and many kids are full of opinions. Here are 7 tips to help you wade through your supermarket’s sea of cereal boxes together and choose a winner that’s rich in whole grains, not too sugary, free of food dyes, and kid friendly. We've included a list of more than two dozen healthy cereals for kids that fit the bill.