Eggs. They are one of the cheapest (even if you buy the pasture-raised, organic ones!) and most flexible protein sources around. But many people feel like they are incapable of making them well. The truth is, eggs are actually quite simple, they just need a little bit of attention. So today I want to break…
I want to start this post with one of the funniest cooking stories I have ever heard. One night a friend of mine and her husband, who were not very experienced cooks, decided that they wanted to cook a really special meal. So they went through all of their cookbooks, found the recipe they wanted…
I will admit it, I wasn’t always good in caramelize onions. I love eating dishes that use caramelize onions but whenever I tried to make them at home, they were either undercooked, too oily or just burnt with awful taste. Still, I think caramelized onions are a game-changer in any kitchen. When done properly, they…
What’s the first thing you do when you start to cook? Do you pull out all the ingredients? Do you grab the pots and pans you will need? Do you call the pizza guy? For many people, the first step they think of when it comes to cooking is prepping all of the ingredients. Chopping…
For our second installment of the Cooking 101 series one reader asked that I talk a bit about heat levels on the stove and cooking speed. She said that she has always wondered what the different levels mean and how to know if you are doing it right. So let’s dig in!
This month is kind of a wacky month for my recipe roundup because three of these recipes come from one cookbook: Ottolenghi’s Jerusalem: A Cookbook*. I have a complicated relationship with this cookbook. I love it because everything that I make from it comes out so well, the pictures are beyond beautiful, and the recipes…
My oldest son is turning nine (!!) this week and over the past couple of months my husband and I have started to notice a pattern: sometimes there isn’t enough food on the dinner table. We haven’t yet reached the run-to-the-fridge-to-scrounge-up-more-food levels yet, but we have definitely hit the oh-no-there-won’t-be-enough-leftovers-for-lunch-tomorrow levels. The amount that I…
I’ve got an awesome, super simple, extra flexible recipe for you guys this week! Waffleritos. Yup, you guessed it, a combination of waffles and burritos, and what could be better than that? But first, some practical tips on how to cook with what you’ve got. The inspiration for the recipe and this post comes from…
As you likely know, more than anything my goal with my business and this blog is to help make cooking accessible. So today I am starting a new feature on the blog that I will offer periodically called: The Recipe Roundup. With this series I want to give you an honest account of what worked…
The end of year is often a great time to take stock of what we have learned and how we have grown and changed. This year has been a big one for The Balanced Kitchen and I am so grateful to all of you for joining me on this journey to make cooking simple and delicious! In an effort…