A cooking resource for all levels
Nutritional yeast, unlike other yeasts used to brew or bake, is dead (i.e. inactive). It kinda sounds like a weird thing to eat, but it actually has a wonderful savory umami flavor. Plus, among other nutrients, it contains essential amino acids and is usually fortified with B vitamins.
Many recipes, especially for baked goods, call for pumpkin puree. In the US, you can buy canned 100% pumpkin puree in nearly any grocery store, and I often use that in my cooking. Sometimes though, I like to make my own, and it’s pretty simple to do with the help of a food processor or blender.
Brown butter is one of those magical flavors that improves nearly everything. Here’s how it’s made and some facts about it.
Avocados are incredibly versatile and delicious eaten raw or cooked. You can enjoy them with a spoon straight out of the skin, slice and eat ’em in a sandwich or omelette, bake it, sauté it, mash it to make guacamole, use it in baked goods, or puree it to make sauces, smoothies, and even ice cream!
As you cook more, you’ll probably figure out which things you consider essential or helpful to keep on hand. For the raw beginner, I’ve created a list with some basic ingredients to get you started stocking your cupboards.