This Mexican meat dish es muy delicious. Watch this how-to video to learn how to make chili con carne, or meat with chili sauce. All you need for this Mexican recipe is olive oil, mince, chopped onion, chili powder, cumin, tomato puree, vegetable puree, chopped tomatoes, dark chocolate, red kidney beans, and chopped coriander. Make your chili con carne tonight.
Shed those dead skin cells with homemade lip exfoliant. Using safe and natural ingredients, Roni Proter, host of Simply Beautiful, makes a gentle lip exfoliant. All you need is sugar and olive oil. Watch this how to video and you will have smoother, softer lips in no time.
You can prevent joint pain with vitamins and supplements. Amanda McQuade Crawford, medicinal herbalist and host of What a Relief, discusses natural remedies such as fish oil, SAM-e and garlic for joint pain. Watch this how to video and you will soothe your aching joints in no time.
This naan is much better than any restaurant you have ever been too. Watch this how to video to see how its done. Naan can be eaten with just about anything. Serve as an appetizer with curries or soups.
You've tried Indian roti, now try Guyanese roti. Watch this how to video to learn how to make this specialty bread. To make roti you will need: self rising flour, oil and water. Very simple to make.
This video tutorial demonstrates how to mix a base coat for plastering. When mixing up a batch of base coat, use a bit of vegetable oil in the plaster gauge/mixing pot to help keep it clean.
This is a video tutorial on how to prepare grilled sole with a twist. This grilled filet of sole is served with a sauce made from our classic Bomb Pop, olive oil, butter, raisins and grapes. You'll love the mixture of sweet and savory flavors on this fish dish.
Want a healthy salmon dish that is easy to prepare? Watch this video to learn how to make salmon baked in foil. You will need salmon, salt, pepper, olive oil, lemon, and some spices.
Learn about twisting your hair with shea butter or aloe vera gel and essential oils by watching this video.
Learn how to make "Twiglet Toast." Method 1,spread the bread thinly with margerine or butter or olive oil, ONLY ON ONE SIDE, 2, spread thinly with marmite or vegimite,ONLY ON ONE SIDE 3, sprinkle with black pepper(optional), 4, place in toaster and watch. Do not leave the toaster unattended and remember to do this with caution.
A simple but tasty party snack, these glazed nuts are both sweet and salty with an added spicy punch. For this recipe you will need:
In the case of rotting food, microbes are not our friends. Now, scientists have developed a new food wrap coated with tiny clay tubes packed with an antibacterial essential oil that can extend the shelf life of perishable food, so we can waste less and eat more.
Termite poop and biofuels — what's the connection? New research into termites' intestinal comings and goings describes a process that may speed the development and lower the cost of fuels made from plant matter.
The squiggly guys in this article's cover image are Propionibacterium acnes. These bacteria live in low-oxygen conditions at the base of hair follicles all over your body. They mind their own business, eating cellular debris and sebum, the oily stuff secreted by sebaceous glands that help keep things moisturized. Everybody has P. acnes bacteria—which are commonly blamed for causing acne—but researchers took a bigger view and discovered P. acnes may also play a part in keeping your skin clear.
Ah, wine. The bouquet fills your nose. The rich finish fills your mouth with soft flavors of oak and raspberries. The wine warms your belly and soothes your mind. Yeast and their biochemical factory help create this feast for your senses. Thanks to a research group from France, we now have a little more information on how that process works and a little more appreciation for yeast's contribution.
When we were kids, snacks on-the-go or in our lunch box were often Kellogg's Nutri-Grain cereal bars. There were flavors like strawberry, blueberry, and our beloved apple-cinnamon.
Fried food is the best. That's not an opinion; that's a fact, Jack. And while fried standards like wings, French fries, and onion rings are all stellar, there's no way you should stop there.
Rice is one of those incredibly versatile pantry essentials that you can make in bulk and then freeze for later use in a quick meal during the week. It keeps well in the fridge and freezer, and there are an endless number of ways that it can be used once thawed—from rice bowls and salads to stir-fry dishes.
A stack of light-as-air pancakes can make a weekend morning truly golden. While fluffy pancakes may not seem like rocket science, the reality is that there are many little details that can contribute to a pancake fail that's either too dense or too crumbly.
Grilled meat may be a staple of summer barbecues, but grilled cheese should have a place at your outdoor feast as well. I don't mean taking a slice or two of cheese, slapping it between two pieces of bread, and putting it in a pan to create a grilled cheese sandwich. No, I mean literally grilled cheese.
We can't resist a good peanut butter cup—especially when it's homemade. But it's not just the peanut butter or the chocolate that makes us pledge our undying love to these sweet treats over and over again. Nope. What really drives us wild about them is their shape. Yup: we love candy cups.
We love standing around a barbecue with an icy cold beverage in hand, enjoying the delicious smell of smoky food and chit-chatting with pals. Grilling season — it's our favorite time of the year.
When we initially started juicing, we tended to gravitate towards the widely popular juice staples—carrots, cucumbers, celery, kale, spinach, and apples. However, as we grew more comfortable with these fruits and vegetables (and honestly, a bit bored), we realized there are other unsung juicing ingredients that are just as tasty and nutritious.
The thought of peeling tomatoes for pasta sauces and soups has long been an overwhelming idea for us, one we often steer clear from when reading recipes or searching out new dishes to create. Even the methods that are supposed to speed up the peeling process (like roasting, poaching, and freezing) are more work than not.
We like our Egg McMuffins around here, albeit homemade with our preferred ingredients: whole wheat (or homemade sourdough) English muffins, a slice of thick Tillamook cheddar cheese, a meat, perhaps, like Canadian bacon, and finally—that perfectly-fried, perfectly-shaped egg.
I am officially breaking up with my daily breakfast of avocado toast and embarking on a promising new relationship with savory oatmeal. Yes, you read that right—savory oatmeal.
En papillote may sound like a difficult French cooking method you'd never use at home, but don't be fooled by its fancy name—it's actually a really easy way to cook food that is moist and flavorful, and all you need is some parchment paper and your oven.
Regardless of where you happen to live in the United States, you can always count on Caesar salad being on a menu nearby. The restaurant may be top dollar or a humble diner, but this ubiquitous salad prevails in every region and at every price point.
Elle, who grew up on the East Coast, would have described the weather as "brisk." I, a Southern California native, called it "deathly cold." As we waited for the water to boil over our campfire, despair began to creep in.
Ah, the joys of bottomless brunch. Paying a flat rate for endless mimosas while having a long gossip over eggs Benedict is exactly how many of us love to spend our Saturdays. However, in practice, this isn't the sophisticated affair we all like to imagine. After refill number four we sway in our chair, doze off into our porridge, and end up tipping 50% because math is too hard. In short, not a very successful brunch.
I record close-cropped videos and take macro still shots with my smartphones on a daily basis, so as you would expect, I spend a lot of time cleaning these devices. Over the course of a couple years, I've fine-tuned my cleaning regimen, and at this point, it's down to a near-science.
Many of you have heard of "ricing" cauliflower. If you haven't, you're missing out making this one-note vegetable into a variety of main and side dishes. The ricing process is so simple, fast, and easy that even the most novice cook can swing this. One you complete this prep step, you will have an ingredient so versatile that you can easily fool your kids into eating their veggies without them ever knowing it.
If you're a sushi lover but not an expert sushi maker, you can still enjoy the flavors of sushi rolls at home with these deconstructed sushi dishes.
Lemons and limes might be among the most useful fruits in the kitchen and even beyond. Their bright, tart flavor livens up just about any dish, while their mildly acidic nature makes them incredibly useful when you want to clean your house safely. We already knew lemons were great for keeping fruits and vegetables from turning brown, deodorizing garbage disposals, disinfecting cutting boards, and neutralizing odors. But just when we thought we knew all the ways that lemons can be used around ...
Normally, office supplies and food don't mix, but you can use a paper shredder to make fresh pasta in your very own home (...or office). In other words, you don't have to buy a bulky and expensive piece of equipment to make fresh pasta. If you already have a paper shredder, you can simply feed pasta dough through it for perfect tagliatelle noodle strips that will taste far better than anything you can buy at the store. Step 1: Clean Your Machine
Pizza. It's seen you through your best and worst times. It was there during your first relationship and the subsequent dumping. It got you through college, and maybe even your twenties. Domino's phone number is programmed in your speed dial, and though you won't admit it out loud, you love pizza, you really do.
You can find chili peppers in practically every cuisine. From the sweet Italian variety to the spicy Thai bird's chili and the smoky Mexican chipotle, peppers are ubiquitous and universally loved. But if you find the range and scope of these little fireballs overwhelming, you're not alone.
Kale is the new baby spinach: it's taken over salads everywhere, and for good reason. This nutrient-dense vegetable is a member of the brassica family, which also includes cabbage, broccoli, and watercress. Recent studies show that people who eat more brassicas tend to have less cancer. Not only that, but kale and other brassicas can actually clear air pollutants from your body.
It's universally known that broccoli, kale, Brussels sprouts, cauliflower, and all cruciferous vegetables (also known as brassicas) are good for you—but you probably don't know exactly how good they really are.
The beauty of a grilled cheese sandwich is that even a mediocre one still tastes pretty good (I find the same is true with pizza). However, chefs and cooking pros have come up with some great tricks that will turn a regular grilled cheese sandwich into something sublime.
