Find answers to common questions about our recipes
At higher elevations, the atmospheric pressure is lower, which means water boils at a lower temperature and foods can take longer to cook. A good rule of thumb is to increase cooking times by about 5–10% for every 1,000 feet above sea level. For baking, you may need to raise the oven temperature by 25°F (about 15°C) and reduce the liquid by 5–10%. If you’re simmering stews or braising meats, extend the time by a few minutes and keep a close eye on moisture levels. Always use a thermometer for meats to ensure safety, and consider testing doneness with a fork or knife before serving.
Dairy can be replaced with a variety of plant‑based options that mimic texture and flavor. For milk, unsweetened almond, soy, oat, or coconut milk work well in sauces, soups, and baking. Unsweetened cashew or coconut cream provide richness in curries and desserts. Yogurt can be swapped for Greek‑style coconut or soy yogurt to maintain thickness. For butter, use vegan butter, coconut oil, or a blend of olive oil and melted applesauce for baking. If a recipe calls for cream cheese, try tofu blended with lemon juice and a touch of maple syrup for a creamy, tangy alternative. These swaps keep dishes dairy‑free without compromising taste or mouthfeel.
Preventing pasta from sticking starts before you even stir it. Use a large pot with plenty of water (about 4–6 quarts per pound of pasta) and bring it to a rolling boil before adding the noodles. Add a tablespoon of olive oil or a splash of butter; this coats the surface and reduces adhesion. Stir immediately after adding pasta and then every 2–3 minutes during the first 5 minutes of cooking. Avoid covering the pot, as steam can cause clumping. Once the pasta is al dente, drain quickly and rinse under cold water only if you’re preparing a cold dish. For hot dishes, toss the drained pasta with a bit of olive oil or sauce right away to keep it separated.
Fresh herbs are best kept cool, moist, and away from direct light. For leafy greens like basil, parsley, and cilantro, trim the stems and place them in a jar with a tablespoon of water, cover loosely with a plastic bag, and refrigerate. This method keeps them crisp for up to a week. For sturdier herbs such as rosemary or thyme, wrap the stems in a damp paper towel and place in a resealable bag; they’ll stay fresh for 5–7 days. If you have an excess, consider blanching in ice water, drying, and freezing in small ice‑cube trays with a little water or olive oil. Freeze the cubes, then transfer to a zip‑lock bag for long‑term storage.
Absolutely! Frozen vegetables are picked at peak ripeness, flash‑frozen, and retain most of their nutrients. They’re perfect for stir‑fries, soups, casseroles, and pasta dishes. To avoid excess moisture, thaw them in a colander under cold water, then pat dry with a towel. For sautéed dishes, add frozen veggies directly to the pan and cook until heated through; no need to thaw first. If you’re making a sauce or soup, a quick blanch before adding can help maintain texture. Frozen veggies save time, reduce waste, and keep your pantry stocked for quick, healthy meals.
To create a gluten‑free version, replace wheat‑based flours with alternatives such as almond, rice, coconut, or a pre‑made gluten‑free blend. Use xanthan gum or guar gum (about 1 teaspoon per cup of flour) to add elasticity and improve texture. Substitute regular pasta with gluten‑free varieties made from rice, corn, or legumes. When baking, avoid ingredients like breadcrumbs or soy sauce that may contain hidden gluten; opt for tamari or coconut aminos instead. Keep all utensils and surfaces clean to prevent cross‑contamination. With these tweaks, you’ll enjoy dishes that are safe, delicious, and inclusive for everyone.