Monthly Archives: April 2012 I have two mom clients who I meet with about every other week, and while I look forward to seeing all my clients, I get especially excited to see these two. I think the friend dynamic has a lot to do with it – it’s just more fun cooking with friends. If folks made cooking… On Monday we shared the cooking formula for roasting vegetables, almost any vegetable, with a whole lot of flavor. See our advice in action with this video where we roast carrots three different ways – using our au naturale, farmers blend, and Japanese flavor profiles. For measurements, check out the original blog entry here. And…  I find the oven to be one of the most underutilized tools in the kitchen. While it gets warmed up for baking, it doesn’t get much action for general everyday mealtime making. I think this is just too bad, because so much low-maintenance and simple deliciousness can come out of the oven. I use mine… Dear COOK + SMARTS, I go grocery shopping just once a week and find that towards the latter half of the week a lot of the food I’ve purchased has already gone bad. I end up having to toss the spoiled ingredients, which screws up my meal plan. What can I do to prevent this…  This is the last recipe in our Ingredient Spotlight on broccoli this week, and I’ve saved the most common usage of broccoli in my kitchen for last. I love roasting vegetables, especially broccoli, which I know is not the most common preparation of broccoli. So many of us are used to seeing the overcooked mushy… |
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Hello, I'm Jess. As the founder of Cook Smarts, I'm on a mission to bring people back in the kitchen. Here you'll find the skills, tools, and confidence to help you live happier, simpler, and smarter in your kitchen. 
