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Send in your favorite advice about cooking and storing food. Tips selected for publication are entered in our Food Tip contest which awards $50 to the best tip.
By attosa
Trouts are an excellent source of protein and omega 3s, and usually much cheaper than their other fish counterparts. When choosing trout, look for shiny scales, and meat that is firm to the touch. Pan-frying this fish makes for easy bone and skin removal (but some of us enjoy the crunchy skin). It's nicely paired with a bright and zesty sauce that does not have added oils or butters, as it's rather rich on its own. This takes around 15 minutes to throw together, so it's great for busier days.
By Jackie H.
I wish I had thought about this idea before tonight, in order to share this for Easter baking. Well, You can always save it! This is made from my Lemon Drop Cookie recipe which I will add to this post. These were fun to make and my grandchildren will enjoy these even more than usual.
By katrine2706
This is a recipe we discovered in our local fish market. Vendors claimed it to be fish balls but obviously when you take a bite on it you'll never taste anything but flour and spices. So my husband and I called it "fake balls" or flour balls. But we both do loved it actually and I will show you how it's cooked. This is one famous street food that the locals sell for a living and many tourist would even come and go to buy them.
By germainestlaurent
Over the years, I found I had more casserole lids than I had casserole dishes. I found an excellent use for them besides filling in for the odd pot lid. The smaller lids work great for covering a bowl or a plate of food when microwaving. I especially like it for microwaving my leftover oatmeal. Comes out like it is freshly made, same with rice or potatoes.
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