The Best Salt Substitutes, According to a Food Scientist

If you’re looking for a salt substitute, it’s most likely because a doctor or nutritionist has advised you to cut back on your sodium intake. In other cases, it might just be because you ran out of salt, but that’s certainly a less likely scenario. Eit…

If you’re looking for a salt substitute, it’s most likely because a doctor or nutritionist has advised you to cut back on your sodium intake. In other cases, it might just be because you ran out of salt, but that’s certainly a less likely scenario. Either way, there are plenty of ways to substitute salt without sacrificing flavor. "Just like sugar, we can increase our sensitivity to salt by decreasing the amount we consume over time,” says food scientist and blogger Nik Sharma.

Consider the Sodium In Your Diet

According to the American Heart Association, most adults should have no more than 2,300 milligrams of sodium per day and, ideally, move toward a limit of no more than 1,500 milligrams per day. However, this recommendation is still 1,000 milligrams less than what most Americans actually consume. The AHA estimates that the typical American adult eats more than 3,400 milligrams of sodium each day, which could lead to high blood pressure and heart disease.

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The Best Way to Store Cilantro to Prevent Sad, Slimy Leaves

Cilantro, parsley, basil, and other leafy herbs can spoil quickly if they’re not stored properly. Brown, wilted, and sometimes even watery leaves are a cook’s worst nightmare (you know, alongside cuts and burns, kitchen fires, and burning the holiday r…

Cilantro, parsley, basil, and other leafy herbs can spoil quickly if they’re not stored properly. Brown, wilted, and sometimes even watery leaves are a cook’s worst nightmare (you know, alongside cuts and burns, kitchen fires, and burning the holiday roast). Cilantro is an essential herb in so many dishes such as Báhn mì, and especially in Mexican cuisine, too. So what is the best way to store herbs like cilantro to keep the leafy herbs fresh for weeks? Ahead, find four of our team’s tried-and-true tricks for storing cilantro to ensure that the leaves and stems stay fresh.


How to Store Cilantro

Salad Spinner

Everyone’s favorite wedding registry item isn’t just for rinsing greens before making homemade Caesar salad or a colorful WFH lunch. “I recently cleaned a lot of cilantro and stored it in a salad spinner with a bit of water at the bottom and that worked well,” said Food52 food editor Emma Laperruque. Try this method out using our favorite spinner from the Food52shop!

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Grilled Chicken and Zucchini Kebabs

During the hot summer months, we love dining al fresco. Eating outside is so fun, especially when entertaining. We love using our grill to make dinner because we don’t have heat up the house and we get to spend more time outside. The boys can run…

During the hot summer months, we love dining al fresco. Eating outside is so fun, especially when entertaining. We love using our grill to make dinner because we don’t have heat up the house and we get to spend more time outside. The boys can run around and play while we cook dinner. These Grilled…

The post Grilled Chicken and Zucchini Kebabs appeared first on Two Peas & Their Pod.

3 Ways to Use Extra Greens In Fresh Pasta

If you, like me, did some spring produce impulse-buying and now find yourself wondering what to do with your haul (or even just the wilting herbs in your crisper), then it might be time to make fresh pasta. Using herbs, greens, and other wild plants is…

If you, like me, did some spring produce impulse-buying and now find yourself wondering what to do with your haul (or even just the wilting herbs in your crisper), then it might be time to make fresh pasta. Using herbs, greens, and other wild plants is one of the simplest ways to impart color and flavor into pasta dough. In Liguria, at the first sign of spring, you’ll find dishes laden with borage (borragine in Italian), a mild herb that tastes faintly of cucumber. In Emilia-Romagna, ortica, or stinging nettle, is a warm-weather staple, used often in ravioli fillings and to make a tagliatelle-like pasta called strettine.

Even if you haven’t tried your hand at fresh pasta, or you’re in the early stages of your pasta-making journey, here’s the great news: Pasta dough is a simple combination of flour and liquid. And the method for making it—by hand, in a stand mixer, or in a food processor—is the same, no matter the type of pasta you’re making. Which means that once you have some basic measurements and a technique—like my master pasta dough recipe—the color and flavor “pasta-bilities” (I had to!) are endless.

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8 Things to Know Before Growing Your Own Herbs

There are few things more satisfying than picking food that you grew yourself. But nurturing fruits and vegetables can be a tricky business. It takes trial and error (no matter how much you read on the subject), and requires time, energy, and some amou…

There are few things more satisfying than picking food that you grew yourself. But nurturing fruits and vegetables can be a tricky business. It takes trial and error (no matter how much you read on the subject), and requires time, energy, and some amount of space to get a worthwhile harvest. Herbs, comparatively, are quite simple to bring up. No one knows this better than Mark Diacono, who put it most succinctly when he said, “The leaves are the prize and the plant’s job is to grow them to survive.”

Herb: A Cook’s Companion. Photo by Amazon

That sentence comes from the food writer’s new book, Herb: A Cook’s Companion, a glorious encyclopedia of information on how to grow—and then subsequently cook with and preserve—more types of herbs than you have probably ever heard of before. There is a whole section dedicated to the nitty-gritty particulars of each (the varieties of fennel, the ideal conditions for lovage once winter comes, how to space marjoram seeds). But throughout, there are tips that apply more broadly to the vast majority of herbs, because it is Diacono’s belief that they are powerhouses of the garden and kitchen, requiring little work and little space for maximum reward.

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Calling All Plant Parents: 6 Resolutions to Make for 2021

I don’t know about you, but this year, I found had no desire to make my “traditional” New Year’s resolutions—you know the ones I’m talking about: things like eating differently, exercising more, and so on. Instead, I decided it would be more beneficial…

I don’t know about you, but this year, I found had no desire to make my “traditional” New Year’s resolutions—you know the ones I’m talking about: things like eating differently, exercising more, and so on. Instead, I decided it would be more beneficial for my well-being to simply lean into things that make me truly happy, and one of my biggest sources of joy in 2020 was my ever-growing plant collection.

Houseplants and gardening have taken off in a big way in the past few years, and personally, I’ve amassed a small indoor jungle of greenery that always manages to put a smile on my face. To keep growing my hobby, I’ve set a few plant-related goals for the coming year, and I hope by putting them out in the world, I’ll be able to hold myself accountable for sticking with them.

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How to Store Fresh Herbs So They Last And Last

Ideally, you’d “store” fresh herbs in the garden, never snipping more than you needed. The chives on your scrambled eggs, the cilantro on your tacos, and the basil on your pizza would always be bright, fragrant, and bursting with life. Alas, the real w…

Ideally, you'd "store" fresh herbs in the garden, never snipping more than you needed. The chives on your scrambled eggs, the cilantro on your tacos, and the basil on your pizza would always be bright, fragrant, and bursting with life. Alas, the real world doesn't work that way. To avoid wasting nature's herbaceous gifts, we must use our ingenuity.

There are multiple complex factors influencing produce's longevity, and most of us don't have the means, the time, or even the inclination to precisely control for all of them. Conjuring maximum herbal freshness is therefore more art than science. Rather than recommend one approach, let's discuss the basic elements of freshness, then look at how things can go wrong so that you can respond based on what you observe in your kitchen.

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Why I’m Adding Pickled Shiso to—Well, Everything

Living in the pastoral Hudson Valley, I have room to grow things. This year’s garden flourished, and within it, my second season growing red shiso, an herb in the mint family with a floral aroma. In Japanese cooking, red shiso is known best for its ric…

Living in the pastoral Hudson Valley, I have room to grow things. This year’s garden flourished, and within it, my second season growing red shiso, an herb in the mint family with a floral aroma. In Japanese cooking, red shiso is known best for its rich hue that stains umeboshi, or pickled plums.

It self-seeds freely in my garden and so as a result, I have a lot of it. Not one to waste, I have used it in all manner of things over the growing season: leaves added to ceviche, chopped into grain dishes, piled generously onto salads, as an aromatic in making pickles; paired with pork, chicken, ribs, and more. Then arrived the end of warm days.

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10 Sage Substitutes That’ll Still Bring That Signature Holiday Flair

When cooking for the holidays, a few signature herbs and spices may come to mind like nutmeg, cinnamon, rosemary, and sage. However, before you fill your home with the distinct warm and woodsy aromas of these must-have cold-weather ingredients, you may…

When cooking for the holidays, a few signature herbs and spices may come to mind like nutmeg, cinnamon, rosemary, and sage. However, before you fill your home with the distinct warm and woodsy aromas of these must-have cold-weather ingredients, you may want to consider a few herb substitutes in case you can’t find exactly what you’re looking for at the store.

As everyone heads into the holiday cooking fury in full gear, it may become increasingly challenging to find prized items like sage available at your local market. We’ve gathered 10 of the best sage alternatives for when you can’t seem to get your hands on this flavorful green herb this season.

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Team Cilantro: These 21 Herby-Green Recipes Are for You

Once upon a time, in 2012, I returned home from my first year of college and got a summer job working at a fast food burrito chain. So began my education in the enormous passions of teams Pro-Cilantro and Anti-Cilantro.
They are equally ardent, an…

Once upon a time, in 2012, I returned home from my first year of college and got a summer job working at a fast food burrito chain. So began my education in the enormous passions of teams Pro-Cilantro and Anti-Cilantro.

They are equally ardent, and the herb is one of extremes: Some customers would ask for extra cilantro to be added to their burritos; some would immediately recoil at the sight of the leaves. It's either the world's best herb or...it tastes like feet.

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