Stopped by the local Kroger near downtown to grab a few things for dinner. This older woman in the dairy aisle grabbed a tub of plain Greek yogurt and told her granddaughter it works just like sour cream on tacos and baked potatoes. Made me wonder how many other simple swaps like that I've been missing out on for years.
I was out of mayo and figured why not try it, used a 1 to 1 swap with plain greek yogurt. It came out way creamier and less greasy than usual, has anyone else tried this trick with other cold salads?
Has anyone else made the switch and found a favorite lentil recipe that doesn't take forever to cook?
My daughter caught me doing it last Thanksgiving and asked why I was washing off all the starch that helps sauce stick. Now my spaghetti actually tastes like something instead of watery noodles, anyone else have a kitchen habit that took decades to break?
My neighbor Mrs. Chen told me last December that canned San Marzanos beat fresh hothouse tomatoes for soup every time. I argued with her for weeks until I tried it with a batch of minestrone and felt like a fool. Do you find canned tomatoes actually hold up better than fresh in cooked dishes or am I just bad at picking produce?
We got hit with a foot of snow last Thursday and I couldn't get to the store. I had a can of crushed tomatoes, some dried oregano, and a half onion rolling around the crisper. Threw it all in a pot with a splash of olive oil and let it simmer for like 20 minutes. It actually came out pretty good over some spaghetti I had on hand. Anyone else got a go-to pantry sauce recipe for when you're stuck at home?