Over the years we’ve all had various iterations of “non-stick” cookware. The attractions of cooking with less (or no) oil and easy cleanup have always been strong. But problems of durability and concerns over chemical toxicity have fueled debate over the years.
If we had to pick one sandwich to take with us if we were stranded on a deserted island, then it would be New Orleans’ incomparable Muffuletta. It’s a 10-inch round loaf of bread, cut horizontally and layered with a variety of Italian meats, cheeses, and a garlicky olive salad.
We started this experiment 2 weeks ago, and we thought you'd like to see the updated photos... Frankly, we were amazed that it worked so well. We've added more green onions as we went along, but the longest are the ones that were the in photo below. We reprinted the Cool Tip, in case you missed it the first time.
We talk about Stainless Steel ratings ...usually 18/8 or 18/10 in cookware or flatware. But what do these numbers mean? And which rating is “better”? Discuss!
Here are a few tips on ho to enjoy the new/old superfood: Pomegranates!
A new trick to make the perfect martini!
Here are some great tips from Mark Bittman on shrimp!
Why do you need to mix your thickening starch with water?
Tennis ball can covers have an after-life.
What to look for in choosing a pineapple. It may not be what you've always thought.
