The Mom 100
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I'm Katie Workman, and I'm very happy you're here! If fussiness and stress in the kitchen are not your friends, you have come to the right place. Let's get dinner on the table, make our friends feel welcome, find some new inspiration, and get a bit more cooking know-how under our belts.
The Mom 100
20h ago
On a busy weeknight, a salmon dish can be one of the fastest dinners around. It takes well to almost every kind of cooking treatment — sautéing, baking, roasting, poaching. And, you can’t get bored with it because you can shower this fish with seasonings from any cuisine: Asian, Mediterranean, and any version of “New American” ingredients. (I’m thinking of salmon dishes that you would find in a cool neighborhood restaurant.)
Read on to see how to pick the best salmon, the different ways to cook it, how to tell when it’s done, and a guide to cooking times! And make sure to check out Easy Salmon ..read more
The Mom 100
20h ago
Sometimes, the things that sound the simplest can cause us to pause. A recipe calls for cutting chicken into cubes or lists cubed chicken in the ingredients…but does that mean exactly?
This method actually works for both uncooked and cooked chicken alike. Raw chicken is softer and, therefore, more challenging to cut super evenly. Still, with a sharp knife and a steady hand, lovely, even cubes can be yours. The biggest piece of advice I can give you is to take your time. No one is timing you (unless you are on a reality cooking show of some sort, in which case you are likely not reading this pi ..read more
The Mom 100
3w ago
I am a huge arugula fan. Luckily (though somewhat surprisingly), my family is too — even my kids, ever since a pretty young age. The peppery lettuce is so fantastic in salads and also layered into sandwiches or even chopped as used as a garnish. Arugula can be eaten uncooked or cooked — it’s a nice addition to stir-fries and can be wilted into a pan sauce.
Because arugula is quite peppery, it is often part of a lettuce blend, especially if the arugula is more mature and stronger in taste. Try it in the endive and orange salad below, or make Chicken with Arugula and Mustard Pan Sauce and Roaste ..read more
The Mom 100
1M ago
Let me start by saying that leeks (along with shallots) are one of my very favorite parts of the gorgeous world of onions. So I am truly happy to be spreading the leek gospel. Milder than onions, especially when cooked, the cylindrical white and green alliums are wonderful in so many different preparations and recipes. Once you start cooking with this vegetable, you will always want to have them in your fridge.
Table of Contents
What Are Leeks?
What Do Leeks Look Like?
What Do Leeks Taste Like?
FAQs
How to Clean Leeks
How to Cut Leeks
How to Use Leeks
How to Store Leeks
12 Leek Recipes
How to ..read more
The Mom 100
1M ago
Ramps are leeks that grow in the wild. They are very difficult to cultivate, which is part of their appeal and mystique (think truffles). Ramps are one of the first spring vegetables to appear in farmers markets and chefs’ menus after a winter of tubers and citrus. They essentially taste like a very garlicky leek or scallion. Below are a bunch of recipes that use ramps and will put those spring ramps to perfect use!
If you aren’t yet familiar with ramps, that’s cool. Ramps are a source of much pleasure for many and some silly snobbery for some. Some people go crazy for them, which means some p ..read more
The Mom 100
2M ago
This is such a great egg cooking technique when you need to make a whole bunch of eggs but you’re not thinking about scrambled eggs. These little oven-baked eggs with their perfectly cooked yolks and whites are ideal for cooking for a breakfast crowd and can also be made into a whole bunch of perky egg sandwiches as you wish. All you need for this recipe (more of a method than a recipe, really) is eggs, a muffin tin, and an oven.
You can crack all of the eggs into the muffin tins and store them in the fridge for several hours before baking, which means that you can have a full batch of oven-ba ..read more
The Mom 100
2M ago
There are few things more disheartening to find in the fridge than a container of cold, hard rice fused together like a crumbly brick. Whether it’s take-out rice or the most perfect homemade rice from a pot you made earlier in the week, it never looks promising when you pull it out from the refrigerator.
But luckily, there are a couple of ways to reheat rice. If you use one of these rice reheating tricks, you can ensure that those precious grains stay fluffy and don’t get gummy, lumpy, or dry. So go ahead — don’t just make enough rice for one dinner. Once you know how to reheat it, you can mul ..read more
The Mom 100
2M ago
Not sure if your eggs are still fresh? Use the “water test” or the “float test” to tell if your eggs are fresh enough to eat or have gone bad without having to crack them!
The USDA recommends keeping the eggs in their original carton, storing them in the main body of the fridge (not the door), and keeping them for up to 3 weeks. However, most eggs will last a lot longer than that and be perfectly delicious and safe to eat. Eggs are usually good for a few weeks beyond the expiration date on the carton.
But eggs can go bad, and if you have any questions about the quality or freshness of your egg ..read more
The Mom 100
3M ago
Avocados are one of the greatest fruits out there (you knew that avocados were a fruit, right?). Hardly a chore in terms of those daily servings of produce, though. Most of us love avocados and think of them as more of a luxurious treat rather than something to fill our Daily Recommended Allowance of healthy foods.
Here’s the scoop (ha, ha): Avocado is great on almost anything. From a simple California BLT to easy Guacamole, this creamy green veggie brightens so many uncooked dishes. I love adding it to salads — try my Avocado Salad with Creamy Miso Dressing, Salmon, Arugula, and Avocado Salad ..read more
The Mom 100
3M ago
There is only one thing to do during the short days and cold nights of winter — make soup. Make lots and lots of soup. Creamy soups, chunky soups, spicy soups, soothing soups. Dip a toe into a new cuisine by way of soup. Play with those condiments in the door of the fridge, with soup as your mode of transport.
And make big pots of these soups. Why anyone would make a small pot of soup, even if you don’t have many mouths to feed, is beyond me. Eat it all week long. Freeze it. Bring it to work. Bring it to a friend, a neighbor, or your pottery teacher.
And if you’re in the sharing mode (and who ..read more