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How to Make Riced Cauliflower

How to Make Riced Cauliflower

by Mary Sacks

This is a very basic recipe. I’ve made a lot of this over the last few years. Check out

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How to Make Homemade Soup Stock

How to Make Homemade Soup Stock

by Mary Sacks

There may be some science in this procedure, but making stock is more of an

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Pasta Salad Served Hot or Cold

Same Pasta Salad, Served Hot or Cold

by Mary Sacks

It's really common sense cooking. Pasta salad has a 3-5 day lifespan. Maybe.

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How to Make Pasta Salad

Five Rules of Pasta Salad

by Mary Sacks

How to handle pasta salad so it turns out right. The Five Rules of Pasta Salad. Choose dried, not fresh pasta.

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Pan-Fry or Saute

Pan-Fry or Sauté?

by Mary Sacks

What is the difference? Actually, a lot! OK, maybe not a whole lot—oil that is.  The object of sautéing foods is to produce a

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Why Use Dried Beans

Making the Case for Dried Beans

by Mary Sacks

When it comes to convenience, hands down, canned beans is the winner.

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How to Peel and Seed Tomatoes

Peel & Seed Tomatoes

by Mary Sacks

This is a great skill to add to your repertoire of culinary talents. We are sharing a video from Sandy at

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Cleaning Leeks

Cleaning Leeks

by Mary Sacks

A little history. Unless you are growing your own leeks, the chances are they have been imported.

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How to Keep Lettuce Fresh

Keeping Lettuce Fresh

by Mary Sacks

Browning usually results from oxidation caused by exposure to air when the leaves have been bruised or cut.

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Fresh Fish or Frozen Fish

Fresh Fish or Frozen Fish

by Mary Sacks

I just heard an ad for a local market that boasted “our fish is always fresh, never frozen.” Hmmm, I thought, even Mr.

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Cleaning Greens

Cleaning Greens

by Mary Sacks

Cleaning greens is a big deal. Cooked foods are exposed to a high temperature that kills off bacteria; therefore uncooked

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Simple Chicken Soup

Chicken Soup Simplified

by Mary Sacks

Chicken Soup is probably the most uncomplicated item in cooking. All you need is six ingredients;

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