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Photo by Kirby Barth

Pineapple Lemonade

May 20, 2013
Weekly News Roundup 5/20/13

Weekly News Roundup 5/20/13

May 20, 2013
Sunday Side Up: Breakfast Pops

Sunday Side Up: Breakfast Pops

May 19, 2013
Photo by Stephanie Lee

Foods For Your Face

May 16, 2013
Foodstuffs: A Market of Springtime Treats

Foodstuffs: A Market of Springtime Treats

May 16, 2013
Photo by Kendra Valkema

How to Caramelize Onions

May 16, 2013
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  • Photo by Kirby Barth
  • Weekly News Roundup 5/20/13
  • Sunday Side Up: Breakfast Pops
  • Photo by Stephanie Lee
  • Foodstuffs: A Market of Springtime Treats
  • Photo by Kendra Valkema
  • Breakfast
  • Soups & Salads
  • Fruits & Vegetables
  • Sandwiches
  • Pizza & Pasta
  • Meat, Poultry, Fish
  • Sweets
  • Recipe Index
  • How to Caramelize Onions

    Kendra Valkema

  • How to Zest a Lemon

    Kendra Valkema

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Tip of the Day

To mix up brownie mix batter, add an easy flavoring, such as instant coffee powder, ground cinnamon or peppermint or almond extract.

Tip of the Day

Remove steaks from the refrigerator about 15 minutes before cooking. They'll cook faster and more evenly if they warm to room temperature first.

Tip of the Day

To cut calories, decorate your salads with hard-cooked egg whites and walnuts instead of croutons and cheese.

Tip of the Day

Don't sauté using butter; use olive or canola oil instead. These are healthier because they contain monounsaturated instead of saturated fats.

Tip of the Day

Cooked pasta loses quality when frozen. For best results, undercook and freeze in a sauce, then thaw overnight in your refrigerator before heating.

Tip of the Day

If you're making breaded chicken, give it time to develop a crust and don't poke or flip it.

Tip of the Day

For tender meat, always slice it with (instead of against) the grain.

Tip of the Day

Don't overcrowd the pan. Food releases moisture when it's cooked, so if you don't leave room for steam to escape, your food will be soggy.

Tip of the Day

For accurate measurements, lightly spoon flour (or any other ingredient) into dry measuring cups and level with a knife.

Tip of the Day

When melting chocolate, heat gently and slowly to avoid grains and create a smooth, creamy consistency.

COLLEGE

  • Student Spotlight: The Hungry Learner

    Maddy Shannon

  • Late Night Delivery

    Ashley Gilmore

  • Campus Spotlight: Eddie Gonzalez, Gamma Phi Beta Chef

    Katherine Dempsey

  • Spoon With Us For Lunch

    Sophie Jacob

more

FOOD FOR THOUGHT

  • Weekly News Roundup 5/20/13

    Maggie Gorman

  • A Guide to Olives

    Sophie Jacob

  • Foods For Your Face

    Katherine Dempsey

  • Spice Things Up

    Katherine Dempsey

more

VIDEOS

  • Spoon Launch Video 5/23/13

    Kathryn Nathanson

  • How to Make a Grilled Cheese Sandwich in the Toaster

    Mary McGrath

  • Summer Tips: What to Eat When You Work Out

    Gabrielle Chefitz

  • How to Separate an Egg

    Mary McGrath

  • How to Make Scrambled Eggs

    Victoria Castro

  • How to Make Korean Beef BBQ

    Jenny Kim

more

RESTAURANTS

  • Foodstuffs: A Market of Springtime Treats

    Liza Keller

  • Evanston Mother’s Day Brunch Specials

    Ashley Gilmore

  • Bat 17 Renovation: Evanston’s New College Bar

    Liza Keller

  • More than a Cup of Coffee: Sol Café

    Michelle Laszlo

more

DRINK

  • Pineapple Lemonade

    Lauren Feld

  • Dream About Tea

    Liza Keller

  • Crazy for Kombucha

    Abby Reisinger

  • Frontera Hot Chocolate

    Sophie Jacob

more

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  • Photo by Amanda GajdosikHow To Steam a Sweet Potato in the Microwave
  • Photo by Alex TomHow to Make Roasted Red Peppers
  • Photo by Kelda BaljonEasy Homemade Burgers
  • 8_f_knivesKnife Know-How
  • Photo by Kirby BarthPineapple Lemonade

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