At least 15 million Americans suffer from known food allergies. Many more have food sensitivities they may not even be aware of.
I hesitate to invite over friends with food allergies. It can be a lot of trouble to go on a special shopping trip or buy expensive special ingredients. Plus, making food for friends with food allergies puts their health in my kitchen. That’s a big responsibility!
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Everyone has those days when nothing seems to go right. Where we don’t have the energy left to do the things that would make us feel better—like cleaning up, exercising, or cooking. That’s why the Japanese comfort food omurice is one of my favorite treats on those terrible-horrible-no-good-very-bad days. A few veggies, a couple of eggs, cooked rice, and ketchup are all it takes to settle the soul. Read the rest of this entry
Even though most of us are more familiar with winter squash’s less doughty cousin–summer squash like zucchini–winter squash is an excellent addition to a cold-weather diet. Winter squash lasts three to five months after it’s autumn harvest time, so there the closest thing to in-season vegetables most of us can find until early spring. Winter squasheare also nutrient-dense, full of vitamins like iron, folate, and fiber. They’re even a great low-carb or gluten-free alternative for those with special dietary needs. Experimental Wifery shares our favorite winter squash and three recipe ideas to get you cooking. Read the rest of this entry
“Brunch puts you in a good temper. It makes you satisfied with yourself and your fellow beings. It sweeps away the worries and cobwebs of the week.” —Guy Beringer, proposing an alternative to Sunday dinner (1895)Brunches are special. It’s a weekend treat to sit down to a meal you don’t have every day with a menu of foods all its own. Share this Eggs Benedict recipe with your family and friends one weekend and enjoy the feeling of camaraderie and relaxation. Don’t worry—Eggs Benedict is easier to make than you think! Read the rest of this entry
Local, in-season produce can change the way you think about food.
In-season food just tastes better. Chances are, there is some vegetable you grew up loathing. But eat that same asparagus or tomato fresh and in season to taste a world of difference. That difference means your family is more likely to eat the healthful produce you serve up. And their enthusiastic response means you can take more pleasure in cooking a well-loved meal. Read the rest of this entry
I always thought refried beans came in a can that smelled something like dog food. But the delicious, rich flavor of restaurant-style pinto beans is incredibly easy to duplicate at home. Make four servings with five minutes of effort, a few spices and two dollars’ worth of dried beans. Inexpensive, easy, and from the heart—everything the Experimental Wife wants in a recipe. Read the rest of this entry
Biting into a piece of al dente, fresh pasta is one of life’s great, simple pleasures. Compared to store-bought pasta, fresh pasta has a rich, nutty flavor and a delicate texture that just can’t be beat. Plus, it gives the chef an amazing sense of satisfaction to watch her family and friends sit down to a meal she made completely by hand. Experimental Wifery walks you though how to use a food processor and a pasta machine to make sheets of homemade pasta and a spring ravioli recipe just in time for asparagus season. Read the rest of this entry
