A few sauces turn plain chicken, pasta or vegetables into a meal. Most are built on simple techniques you can reuse endlessly. Classic French cooking lists five “mother sauces” (béchamel, velouté, espagnole, tomato and hollandaise), but a home cook mainly needs the families below. Tomato sauce Gently cook garlic in olive oil, add canned crushed … Read more
Homemade drinks are cheaper than bottled ones, often healthier, and a nice way to use fruit and herbs. Most need just a pitcher and a fridge. Lemonade and fruit-ades Make a simple syrup by dissolving equal parts sugar and water over heat, let it cool, then mix about 1 part lemon juice, 1 part syrup … Read more
Most Americans eat more sodium than recommended. The Dietary Guidelines advise adults to limit sodium to less than 2,300 milligrams a day, about one teaspoon of salt. Too much sodium raises blood pressure, a major risk factor for heart disease and stroke. Where the salt comes from The salt shaker is not the main culprit. … Read more
