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Freezing Leftover Tomato Paste

Okay, one of my biggest pet peeves is opening up a can of tomato paste, because a recipe calls for 2 or 3 tablespoons, and then trying to figure out what to do with the rest….before it goes bad. How many times have you discovered that little an of half used tomato paste, loosely covered …

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Getting Honey Out of a Measuring Cup

At last, lose that sinking feeling when reading “measure a 1/2 cup of honey…” Anything sticky is just plain hard to measure.  You pour it into the cup, then you pour it into your bowl or pot, and a thick coating is always left inside the measuring cup, drip drip dripping, but never fully getting …

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Peeling Ginger With a Spoon

Have fun with ginger’s bumps and knobs by trading a paring knife in for a thin teaspoon. And there’s more good news – even little kids can help with this.  If you give a willing child a knob of ginger and a teaspoon you will give them something to keep them busy for quite a …

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Fruit Salad on a Stick

When most of us think of dessert, we don’t necessarily think of fruit.  And unless we’ve created a serious fruit paradigm in our houses, our kids definitely don’t either.  Like, mom, that’s a snack, not a dessert. I’m a firm believer that everything tastes better on a stick and, furthermore, that kids are more willing …

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Writing With Melted Chocolate

A very cool way to personalize anything by writing with melted chocolate—no pastry bag needed. (And no clean-up, either!) Wielding a big pastry decorating bag with icing is not in most of our comfort zones.  And writing with that pastry bag?  Yeesh, tough.  Not to mention the idea of making frosting that is just the …

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A New Favorite Secret Ingredient (Chipotle)

Discover a secret ingredient with a seductive combination of spice and smoke. Do you know what is in chipotles and adobo sauce?  Chipotle peppers, tomatoes, vinegar, a bit of sugar, paprika, and some spices.  A whole lot of flavor is packed into one little can, and it’s one of my favorite ingredients to keep on …

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Cutting Avocado Neatly

Sometimes you need prettier pieces of avocado—here’s the best way to cube it. Avocado is one of my favorite foods, and I’m far from along.  Cute little neat chunks make a dish look extra special.  (Obviously this isn’t of particular interest if you are making guacamole or another type of avocado dip like Avocado Pesto Dip or Creamy …

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Slicing Scallions Cleanly

Scallions are a wonderfully versatile ingredient, but not always easy to prep cleanly.  Here’s a simple trick to getting nice little pieces, without that “daisy chain” we all can get if we don’t get a perfect slice. Unless a recipe instructs you otherwise, use the white and the green parts – just snip off the …

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Mincing Garlic Super Fine

So, when you are cooking with garlic, you don’t usually need to chop it super-fine, because when it cooks, it will soften and mellow, and blend itself into the dish. But if you are using garlic in an uncooked dish, you usually do want a pretty fine mince, because it can be unpleasant to bite …

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