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A week's worth of groceries

A week's worth of groceries

27 Ways To Make Your Groceries Last As Long As Possible How to Cook Moist & Tender Chicken Breasts Every Time Boneless, skinless chicken breasts (aka BSCBs) — is there anything more boring? They are all too often overcooked until dry and chewy, and I generally prefer more succulent boneless, skinless thighs. But for lunch and dinner favorites like chicken Caesar salad and chicken pasta, sliced juicy chicken breasts can't be beat. They're a great staple for quick lunches, too. Fortunately I have one method that makes unfailingly juicy and tender boneless, skinless chicken breasts. A Method That Requires Trust! This method takes trust; you can't check the chicken breasts or watch them cooking. So you can't peek, and you have to trust us. Watch the Video Error loading player: No playable sources found Simple chicken, for salads and rice bowls. (Image credit: Leela Cyd) Seasoning the Chicken This method alone makes plain, simple chicken breasts — a blank slate to be used on top of salads, rice dishes, and tacos. Tester's Notes What You Need Ingredients Equipment Instructions Recipe Notes

What are some great recipes which change your standard daily eggs and make them go from "eh.." to "WOAH HOLD UP A SECOND HERE!!!" : Cooking The Student Epicure: Shakshouka! Whoa, that's a mouthful! I first discovered this Middle Eastern breakfast staple at the inimitable Sofra Bakery and Cafe in Watertown, MA. I worship the chef Ana Sortun and this wonderful dish only adds to her allure. The recipe came by way of Libya and consists of tomatoes, onions, garlic and spices in which whole eggs are poached until just cooked. This version is inspired by the recipe I found on Saveur , though I have amended it to more closely resemble the version at Sofra by pureeing the vegetables before poaching the eggs. I love to eat this for dinner, though obviously it is delicious for any meal of the day. My mother brings me amazing multicolored eggs from The Berkshires. Shakshouka after Saveur Staples: olive oil, salt and pepperSpecial equipment: a frying pan, skillet, or small pan that can be put in the oven Return puree to the skillet and over medium heat bring the it back to a simmer.

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