If you’re curious about those packets of dried porcini or cremini or shiitake, but aren’t sure how to use them, these three reasons should convince you to snag a bag right away and start cooking.
1. They last. A package of dried mushrooms will keep at least a year in your cabinet. And if you store them in an airtight container and stick them in the freezer, they’ll be good for years. Talk about shelf life!
2. They’re cheap. It takes nine ounces of fresh ‘shrooms to make one ounce of dried, but they still cost about half as much. Use them in any recipe calling for cooked mushrooms: Just pour boiling water over them, let sit until softened and they’re ready to use.
3. They’re so good. Dried mushrooms are umami gold! They’re full of extra-concentrated flavor, and so it their soaking liquid. Substitute it for water to cook grains, use as a broth for soup, or add it to the dish you were constituting the mushrooms for.
Try these recipes!
Now that Labor Day Weekend’s over and everyone’s snapping out of lazy vacation mode, you might find yourself spending more time at the office to play catch-up. If you’re eating lunch at your desk more often than not these days, you’re not alone: sixty-two percent of office workers report that they typically eat lunch at their desks. But not every desk lunch has to be a #saddesklunch! Here’s how to give your midday meal a well-deserved promotion.
Fork it over — Give your meal a boost with silverware and a proper plate and bowl. In one study, people ate the same yogurt with a plastic spoon and a metal one, and rated it 15 percent tastier when eating with real flatware.
Play dress up — According to a survey by Bon Appétit Management (which operates cafés at companies and universities), 94 percent of millennials think customizing their meals is important. Make it easy to tweak your lunch with a stash of flavored olive oils and vinegars, or your favorite hot sauce.
Call a friend — Grab lunch with your coworkers—it might make you even better at your job. One recent study found that firefighters who ate together performed better than those who dined apart, an effect that also applies to those who wield Excel files instead of fire hoses, according to Kevin Kniffin, the study’s author. Eating with friends is more fun, too!
Ready for your lunch break? Try these cool recipes made from brand new supermarket products. The best part? You can whip ‘em up right in your breakroom!
Vietnamese Noodle Soup — Break 1 oz. thin rice noodles in half; place in 2-cup jar with a lid. Fill jar with boiling water; close lid. Let sit 20 minutes; drain. Add 1 1⁄2 cups Nona Lim’s Vietnamese Pho Broth ($6.99). Microwave, uncovered, until noodles are tender, about 2 minutes. Top with bean sprouts, halved sugar snap peas, shredded chicken, cilantro, mint and sriracha.
Sausage & Egg Toast – Microwave 2 Johnsonville Fully Cooked Breakfast Patties ($3.99) until hot, about 40 seconds. Crack an egg into a water-filled bowl. Microwave 1 minute, then cook in 15-second bursts until white is opaque, about 30 seconds more. Place egg and sausage on a toasted slice of Pepperidge Farm 3 Cheese Italian Bread ($3.99); season. Top with halved cherry tomatoes.
– By Cecily McAndrews and Grace Rasmus; Photography by Aaron Dyer
These delicious dips will have you dancing in the end zone! They beat out almost 200 other products to earn a spot in your Super Bowl spread.
Best Mild: Frontera Roasted Tomato Salsa
Celeb chef Rick Bayless’s smoky salsa has a trio of tomatoes (fire-roasted whole, juice and paste). OJ adds sweet citrus notes. ($3.99 for 16 oz.)
Ever pondered the difference between soy sauce and tamari? Both start with by-products of fermented soybeans, but soy sauce is brewed with wheat to speed up fermentation, while tamari has little to no wheat (and is often gluten-free). Tamari is darker than soy sauce, with a more delicate, less salty flavor. You can often use the sauces interchangeably, but choose tamari when cooking with mild ingredients so their flavors shine.
Here are some delicious ways to use this savory sauce:
Starbucks is sprinkling it into lattes and grocery stores are stocking it on shelves: But what is this curious green powder called matcha, anyway? Whole-leaf green tea that’s been finely ground, matcha has a deeper flavor than brewed tea and more of the antioxidants believed to ward off cancer, lower blood pressure and boost brain power. Stir it into hot water or add it to sweet and savory foods for a fresh, grassy flavor. Get your green on for St. Patrick’s Day with these quick ideas!
Matcha Bundt Cake
Add 1 tbsp. matcha powder to a boxed yellow or white cake mix, pour into well-greased Bundt pan and bake according to package directions.
Freezer aisle finger foods are the key to no-sweat holiday parties. With these quick, from-scratch upgrades, no one will guess you’re serving store-bought!
There’s a whole new crop of vegetables at the supermarket–invite these five to your Thanksgiving dinner.
Move over, Pumpkin Spice Latte! A whole slew of pumpkin-flavored items are hitting the grocery shelves and we promise, they won’t burn the roof of your mouth! Check out some of our favorite ways to get your pumpkin fix this fall:
Sriracha has proven itself as the spicy condiment of the moment. Seriously have you tried the sriracha flavored popcorn and potato chips lining the shelves in the grocery store? We’ve even been known to throw it into a compound butter to add a little oomph to our dinner rolls. But what’s next? The hottest trends in hot sauce are right there in the international aisle, burning to be discovered by you!
Salads get an instant upgrade with five new supermarket finds that add flavor and crunch. So long, boring croutons!