Here are today’s hot food topics:
Picking, cooking perfect potatoes: Potatoes are a nearly perfect food. The starchy tubers are grown in almost every country in the world, and their versatility lends itself to a wide range of cuisines. But they are perishable and can rot easily if they aren’t stored properly. Saveur has a great guide to buying, storing and cooking potatoes, including some of their favorite recipes (Roasted Potatoes with Lavender sounds lovely). While we’re on the subject of veggie spoilage, Consumerist has been running a great series called Spoilage Wars, including a guide to keeping fruits and vegetables from going bad. If you’re storing your garlic and tomatoes in the fridge, you’re doing it all wrong.
How to eat less when dining out: With mega portion sizes and rich dishes, it’s easy to overindulge when dining out. ABC News offers 7 savvy tips for dining away from home without going overboard. I like their idea of figuring out which item you’re going to order that’s a caloric splurge, then building a leaner meal around it.
Food finds around the web: Here are food morsels worth chewing on.
- When it comes to eating well, comforting casseroles don’t have to be the enemy. (Food Network)
- There’s a simple trick to reheating leftovers evenly in the microwave. (Food Hacks)
- Gadget bonanza! Kitchen tools for less than $10 that you may find handy. (The Huffington Post)
Make it tonight: There’s nothing sadder than a frozen veggie burger. And they’re easy to avoid because making your own veggie burgers is pretty easy. My Whole Food Life has a simple Quinoa Veggie Burger recipe, and you’ve probably got all or most of the ingredients it calls for already on hand.
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