Basic soup. Soup made from whatever veg you have in the fridge. And those sad vegetables in the crisper drawer will be a thing of the past.
Because shaving, smashing, and pickling your vegetables is way more fun.
All you need is a piece of paper.
And it all starts with the easiest, most useful beer-batter bread. Yes, you can make bread from beer.
First step: Knowing when they're dull. Just finely chop a bunch of parsley. If the bits stick together and look mushy and dark, it's time to tune up your knives.
No worries. You'll buy a better one.
Which one will it be? Take your pick right here.
All it takes is great-tasting, fast-growing sprouts.
Because the thrill of the shamelessly accessorized, over-the-top bistro burger will not be denied. Burgers will hit the dinner table a whole lot more often this year, because you'll cook them indoors.
Because you'll prep easy, healthy breakfasts ahead of time.
It's way easier than French chefs would have you believe.
Once you find out that the USDA's advice on doneness ain't all it's cracked up to be.
Without anyone making a big deal out of it.
Because it's the easiest way to make "meh" fruit taste shockingly good. Just toss peeled wedges in a small baking dish with a splash of water, a couple spoonfuls of sugar, and a dash of your favorite spice. Cover and bake until fragrant and tender, 20 to 30 minutes. Then let cool and eat over everything: Yogurt, ice cream, oatmeal—even seared pork chops.
You don't even need wine to do it.
And meat will become magical.
Without a grill, natch.
Honestly, that's just an amusing way of saying that you'll learn how to make a house ketchup. Or chili oil. Or barbecue sauce. And share it with all your friends. Or keep the secret to yourself.
Doughnuts, anyone?
Once you find out how easy it is to make at home.
There's one foolproof method. And we've got it right here.
With recipes this easy, there's never a reason not to make dinner.
All because of your chocolate chip cookies.
No more tossing those delicious broccoli stems.
Without firing up the deep-fat fryer.
It's basically a given once you find out you can do it with three ingredients and a loaf pan.
As long as you turn it into crumble. Because you can eat it for breakfast (with yogurt) or dessert (with plenty of #32).
And make a batch that's absolutely, positively just how you like it.
It's an easy promise to keep when you realize that you can make meat sauce in 15 minutes.
All it takes is a few simple tricks. (And a critical finishing touch.)
And feel like James Bond without the uptight tux.
Surprisingly delicious water, that is.
