How can you tell a bad — that is, rotten — egg? A quick photo reference that will keep you from stinking up the kitchen! [More] A Bad Egg
Everyday cooking tips and tricks that work just as well on a boat as on land.
Measuring without measuring spoons, rules of thumb, substitutions, storing produce without refrigeration and everything else you wish you'd known long ago.
Green onions will last several months and the tops actually regrow with this storage method. Better yet, they don’t take up space in the refrigerator! [More] How to Store Green Onions
There’s a very simple solution if you can’t turn your stove burners down far enough to simmer. Inexpensive, too! [More] Can’t Simmer on Your Stove?
In desperation, I tried sharpening my potato peeler. It worked better than I ever dreamed! [More] Sharpen Your Veggie Peeler
Three ways to give the flavor of marinating at the last minute [More] Last Minute “Marinating”
Missing an ingredient? Or a recipe sounds good . . . except for one ingredient? My theory is that the goal is to create a dish that’s good, not necessarily a copy of what someone else made. [More] Substituting in Recipes
If your potatoes have a green tint, can you go ahead and eat them? Anything special you should do? How about potato eyes? [More] Are Green Potatoes Safe to Eat?
Total win — al dente pasta with less water, less propane or other fuel, and less heat and steam in the boat! [More] Pasta on the Boat
Whether it’s flour on the countertop or a leaking container in the cupboard, a little thought ahead of time can make the clean up a lot easier! [More] Contain the Mess
Ugggh . . . freezer burn. How to prevent it and what you can do with meat or veggies that have it. [More] Freezer Burn?