Do you have a microwave available? Bean burritos are quick and, if you make 'em yourself, they are reallllly inexpensive. Smear some canned refried beans - I like fat free - on a tort...

I'm with bfootnovellista. You have a year to give a wedding gift. Let her know part of the gift is taking care of shipping so she doesn't have to pack it. If you already have it, take a picture of ...

I usually use plain, non-fat yogurt instead, which is a little more versatile. However: *I second adding it to scrambled eggs *ranch dip for veggies *instead of buttermilk for pa...

There are have always been doors for the under-sink cabinets and I just drape it over that. Half in, half out - but it stays dry is always handy once I've gotten my hands wet at the sink.

I always thought that once broccoli flowered, it was just too bitter to consume? Can anyone out there educate me?

A friend,who is a better cook than I, lives for blueberry-Meyer lemonade. Says it's the perfect sweet-tart balance. I only ask that you tell us about it if you try it.

I would like to add that I do sometimes ask someone his or her reasons for becoming a vegetarian before a shared meal. I would like to know if meat is something that the person has eschewed becaus...

When mixed with Rooster sauce (Siracha) and sesame oil -the stuff is called Screaming Sauce and it is ADDICTIVE. Especially on shredded diakon.

Ever since I started buying organic, I have never had a carton go past its expiration date. Never. If I buy 2% I can get away with using that instead of half and half in my coffee. We use it mostly...

I use a mixture of whole wheat pastry flour and all-purpose flour for just about everything these days. Ratio of total flour breaks down to about: 3/4 of WWPF 1/4 of it a...

Try these canisters from The Container Store instead. If they can dispense dry laundry powder with no muss, they can handle anything!

I use Finn Crisps when I'm craving that chip crunch. They are thin, thin, thin little rye bread crisps that hold up well with a thick dip like hummus or even a smear of laughing cow. They are low i...

Anything we don't want the dog to get into while we are out. She's too smart for our own good . . .

I always either rinse canned beans before cooking and/or drain the soaking water (dried beans) and cook in fresh water. Also, your post was delicately worded enough that I'm not certa...

I grew up eating it raw and it's so rare that I find it I usually just continue to eat it peeled and cut into slices. I should try these suggestions!

Artichoke-spinach dip (but made with low-fat cheese like Laughing cow, ricotta and/or greek yogurt) and high-fiber Finn Crisps. Veggies, fiber and calcium, plus it's warm, plus it satisfies my nee...

I've always enjoyed celery both raw and cooked. My husband ate it because, as he said, "You should. It's healthy or something." All that changed when I made braised celery (first using Bittman's r...

Shredded daikon dressed with "screaming sauce" (a mix of mayo/kewpie, chili pepper sauce/Rooster sauce, and sesame oil). Addictive!

I would love seeing the recipes broken down by cost. I understand it would need to be approximate, especially given the wide geography of readers, but a ballpark figure would be nice. ...

*slapping forehead* Perfect! Useful, pretty, individual, simple to use . . . Falls under "why didn't *you* think of that?" (Brini Maxwell) Well done, Rachel!