How do you peel a hard-boiled egg without the shell sticking? And how do you peel hard-boiled eggs without tearing them up? Some say easy peeling starts with how you cook eggs, whether it’s adding baking soda, salt, or vinegar to the water. Others say your peeling technique matters most, from enlisting a spoon or a jar to dousing eggs with water.
So, what is the easiest way to peel hard-boiled eggs? I tested six of the most popular methods on the internet to find out.
We all have our own ideas about what makes a dish comforting. For some of us it’s the meltey, cheese-topped goodness of chicken Parmesan or macaroni and cheese; for others, the stick-to-your-ribs feeling you get when you tuck into a pile of potatoes. There’s one thing we can all agree on, though—and that’s the idea that comfort food shouldn’t be a hassle. That’s why we love these no-fuss recipes. They’re flavorful and satisfying (and exactly what you want to eat when you’re in the mood for some good, old-fashioned comfort) but they’re also completely doable. From baked pasta and meatloaf to fried chicken and pizza, you’ll be cooking up all your favorites in no time. Looking for a place to start? We recommend chili mac. This version is inspired by the flavors of Texas chili—cubed beef, chiles, spice and no beans. Traditional Texas chili takes hours to achieve its super-tender beef and famous long-simmered flavor, so we turned to the pressure cooker to help bring it together quickly. We also brought in that creamy queso-dip secret ingredient, processed cheese, for a perfect velvety finish to our dish.
There are so many delicious and varying dishes across Korea, especially between regions. Each one a tribute to the bounty of the surrounding land and sea. From spicy-sweet noodles and soul-comforting stews to savory pork belly and plenty of banchan, you’ll find plates and bowls filled with rice, vegetables, seafood and all things fermented. Some of these recipes are more traditional and others are inspired but they all share one thing in common: the widely held Korean belief that when you eat well, you are well.
There’s a reason why bagged salad mix is so popular. They’re a convenient and efficient way to keep fresh greens in the kitchen without buying a bunch of different leafy veggies. From being the base of bountiful salads to a nutrient-dense smoothieingredient or a sautéed side for big, juicy steaks, salad mix has a place in every meal of the day.
Unfortunately, leafy greens seem to go bad almost the second you pull them from the shelf. You can practically watch in real-time as a bag of colorful, cheerful mixed salad greens speedily transforms into a wet blob of slimy, brown-tinged mush.
So is there anything you can do to prolong the life of your greens? The answer is yes! Just follow these easy lettuce life-saving tips to learn how to keep salad mix fresh.
Have you ever made your go-to comfort dish and it tasted kind of meh? You followed the directions, had all the right ingredients, and still left with a dish that doesn’t make your mouth happy when you take the first bite. Perhaps your seasonings or spices have expired!
Yes, spices seem like one of those things that can last forever, but there are limits to how much time can pass before your garlic powder is more of a whisper than a pleasing pungent aroma. Spices that don’t have that much flavor left will have you using way more to achieve your desired result, potentially throwing off the balance of your dish.
Book Reviews by the Reluctant Retiree 