Ask Jen about stews
Jen counts down her top five tips for a better slow cooked stew.
What we’re reading: 10/7
This week we're reading about high quality ingredients that are worth the extra few dollars, what Europe's top chefs keep in their refrigerators and more.
Here’s the scoop on healthy comfort food substitutions
There’s a better-for-you substitution for many common recipe ingredients, from sugar and salt to eggs and meat.
Deer meat is a healthy, viable option
If you hunt, or know someone who does, deer meat could be a viable option.
Ask Jen about pasta
Isn't it ironic: last week we dove cannon-ball style into the world of gluten-free eating, and this week we're doing a complete 180° turn and eating pasta.
What we’re reading: 9/30
This week we're reading about chefs growing their own food for their restaurants, vending machines that dispense anything from Legos to cupcakes, pick-your-own apple orchards and more.
Here’s the scoop on pasta
Linguine. Manicotti. Penne. Ziti. Cavatappi. That’s not even close to half of the various types of pasta available.
Ask Jen about eating gluten-free
I like the challenge of cooking gluten-free, and I also enjoy the recipes I've collected over the past couple years!
What we’re reading: 9/23
This week we're reading about stain removal tactics, a rent-a-grandma for the kitchen program and more.
Here’s the scoop on gluten-free baking
Thankfully, there are ingredients that can take the place of gluten in your favorite sweet treats.
