When you’re looking for a quick supper, a bag of orzo is a good thing to have on hand. This small, rice-shaped pasta cooks up quickly and adds a nice, chewy texture to your dishes. It’s a classic for pasta salads and soups, and can be baked in casseroles or cooked ‘risotto-style’ in broth. While orzo is rice-shaped, it is very different than rice in taste and texture. Still, it can substitute as a side starch if rice is too time-consuming.
Read on for a round up of orzo dishes from The Kitchn. More
Q: Has anyone had issues storing cooked broccoli? I pack mine in an airtight container, but find that this gives the broccoli an unpleasant odor and texture. More
There are three things you’ll likely notice about Sarah and Craig’s Boston kitchen: the stained glass window (purchased on eBay), the long pot rack suspended from the ceiling, and the wine bottle birch tree, which Craig handcrafted from a tree that fell on his parents’ property in New Hampshire. An eclectic yet very personal space! More
I volunteered to help in a layer cake baking class this past week, and the issue of salt came up. There seems to be some confusion and disagreement about when to use certain types of salt in the kitchen. It’s time to change that. More