Want to Extend the Shelf Life of Fruits and Vegetables? This New Product Can Help. — Food News

How many times have you purchased produce from the grocery store or farmers market, only to have it go bad a couple days later? It’s a huge waste of money and time, not to mention the environmental impact. It’s no wonder our readers love tricks and tips for extending the shelf life of fruits and vegetables! We’ve shared our advice in the past, but a new product wants to make it even easier for you.

It’s Fresh!, a food tech company, is working on preserving produce with the help of filter papers. These special papers hit the pause button on the ripening process of fruits and veggies and, in turn, extend their shelf life.

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How I Found the Right Big Appliances for My Tiny Kitchen — The Smart Appliance Shopper

It’s ironic that living in one of the biggest cities in the world means having teeny-tiny appliances. I suppose it makes its own kind of sense — I reside on the island of Manhattan, a 23-square-mile strip of land that I share with more than 1.6 million other people. Space is tight, which means, among other things, that I didn’t own a dishwasher until about a year ago, even though I’ve been a grown-up with a job and a career for some time now.

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Borrow a Chinese Cooking Technique to Make the Tastiest Tortellini — Quick Tortellini Dinners

Keep a bag of frozen tortellini tucked away in your freezer and you can rest easy knowing that a quick meal is always at the ready. This series on fast tortellini dinners will show you how to transform frozen tortellini into dinner using pantry staples and a few surprising techniques. Pasta sauce is just the beginning!

The best part of potstickers is the crispy, cracker-like bottom they get from being seared in the pan before steaming; it’s one of the many reasons we keep a bag stashed in the freezer. In this tiny recipe we’re giving tortellini, another freezer staple, the same treatment — pan-frying it and then tossing with veggies and sauce. And you thought pasta night was getting a little predictable!

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10 Things I Learned About Making 30-Minute Meals from Rachael Ray — The 30-Minute Meal

As a former food editor at Every Day with Rachael Ray magazine (now Rachael Ray Every Day), I can say I’ve become quite intimate with Rachael’s cooking both at work and in my own kitchen. She didn’t invent the 30-minute meal, but she’s widely credited with popularizing the idea. So who better to learn a thing or two from?

Here are the top 10 things I’ve learned about cooking quick weeknight meals from years of watching Rach.

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Early Bird Veggies: 5 Radish Recipes to Make Right Now — Recipes from The Kitchn

Spring has almost sprung, and with that comes the anticipation of all the wonderful produce that’s ahead, like peas, asparagus, ramps, and radishes! Luckily, while we wait, radishes are quite available year-round at the grocery store, allowing us to get an early taste of what’s to come.

Here are a few early spring recipes that feature the peppery root vegetable to get you geared up for the balmy season ahead.

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Recipe: Sweet and Spicy Braised Cabbage — Electric Pressure-Cooker Recipes from Laura Pazzaglia

(Image credit: Karla Conrad)

How long does it take to braise cabbage until tender and translucent in the oven? One hour. In the pressure cooker? Five minutes of pressure-cooking time — or 15 minutes from start to finish. Pressure cooking will not only cook vegetables faster, but compared to conventional boiling and braising, it retains more vitamins and minerals, too. Make this side dish of sweet and spicy braised cabbage the next time you want a flavorful companion to any roast meat.

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