Matt Degen

Yes, You Can Cook and Eat Cactus!

There are some things that one can’t help but bristle at upon the notion of eating. Sure, we’ve all heard about the “delicacies” involving insects and offal in other countries, but what I bring to the table here is much simpler in nature yet can be just as confounding for the uninitiated: Cactus.

That’s right — those desert-loving plants known for their sharp spines can actually be eaten.

Two of the most popular edible portions of cacti are the pads, called “nopales,” and the pears, cactus fruit that in Spanish are known as “tuna.” The former are the flat, broad portions that look like paddles. Once their needles are removed, they can be grilled, baked, or simmered.

Cactus pears, also called prickly pears, can be peeled and eaten as is. Their delicious fruit is surprisingly sweet, with a texture that’s a cross between a kiwi and a pear. Fresh cactus pads and cactus pears can be found at Hispanic markets as well as some well-stocked mainstream grocers. Thankfully, the work of removing the needles has usually already been done.

Glazed Carrots Are Glorious

Psst! Want to know how to get your kids — or yourself — to eat carrots?

Glaze ’em.

Glazing is a process that will turn the humble orange root into a side dish that will have you and your friends and family gobbling carrots like rabbits.

The technique can be done in a single pan, and it only takes about 10 minutes. The results are carrots bathed in a sweet glaze of liquid that might just make this side the star of the meal.

You can make this recipe a family affair by having the kids or your spouse peel the skins off the carrots, and as a bonus, you’ll even learn how to make a reduction sauce in the process. I’ve only got one word to describe the whole thing: Sweet

Like Sriracha? Then You Gotta Try Gochujang

Like many of you out there, I’ve long been a fan of sriracha. The bright red sauce made of ground chilies and garlic is a staple in Asian cuisine, yet like so many other condiments it’s a multicultural star that enlivens everything from eggs to hamburgers.

But it was on a trip to South Korea years ago that I found something even better: gochujang. Like sriracha, gochujang is a condiment made from red chilies.

You’ll Go Crazy For Homemade Couscous

Pasta with raisins and nuts? The very notion may sound like that last ingredient, but trust me on this. The first step is expanding your notion of “pasta.”

Couscous, which is a traditional North African dish and the main ingredient in today’s recipe, is actually a tiny form of pasta. You may have had couscous before either warm or at room temperature and thought you were eating rice, but the soft little granules are most often made of coarsely ground semolina, the same stuff used to make spaghetti.

Couscous is great to build recipes around because it’s very versatile and can be made in about 10 minutes. As for ease of cooking, it doesn’t get much simpler than this.

Truly: If you can boil water, you can make couscous.

Homemade Coleslaw Recipe: Skip The Deli!

Coleslaw is a go-to side dish come summer or all year long, whether it’s served alongside an entree like fried chicken or as part of a potluck or picnic. But for most people, coleslaw comes from behind a deli counter rather than a home kitchen. I hope to change that.

Yes, that deli stuff is cheap and convenient, but it turns out that making coleslaw yourself is absurdly easy and costs even less. We’re talking the price of a head of cabbage and a carrot, plus a couple of items you probably already have on hand such as mayonnaise, cider vinegar, and some sugar.

Tapenade Is Tops For Taste

Across backyards everywhere this past Memorial Day, grills blazed at the unofficial start of summer. And while I enjoyed some grilled delights myself, my thoughts – and taste buds – turned to something much different yet absolutely perfect for this eating season: Tapenade.

Tapenade is an olive-based dish that can be served on top of crusty bread, as a dip for vegetables, or even as a spread on sandwiches in place of mayonnaise.

It’s a dish that has a fancy name and one that you may think is hard to prepare, but that couldn’t be further from the truth. If you have a can opener, a food processer, and 10 minutes, you can make tapenade.

Yes, You Can Make Oatmeal In A Rice Cooker (And Why You Should)

First things first. It’s not hard to make oatmeal. I know this. You know this. Anyone who can boil water knows this.

But amid a busy morning, it’s one. more. thing.

For all its ease, homemade old-fashioned oatmeal (also called “rolled”) does require regular stirring and roughly 15 minutes to make. Steel cut oatmeal takes about double that time. In other words, it demands your attention.

Enter the rice cooker. Big news: It can cook more than rice. In a prior video, I showed how to make quinoa in a rice cooker. Now its oats’ turn in this simple yet unsung kitchen hero.

Behold The Food Mill: Still Relevant For The Modern Kitchen?

Take one look at a food mill, or better yet get your hands on one, and it might think it’s a relic from a bygone era. It actually is. The food mill as we know it was created a century ago by the Foley Manufacturing Company, and back then it revolutionized the home kitchen.

Essentially a hand-cranked blade attached to a sieve, the food mill is a food processor, in that it transforms food from one form to another. In this case, soft fruits and vegetables can be loaded into the bin, cranked, and are extruded through the bottom as a puree or juice.

While the modern kitchen is now filled with electric food processors, mixers, and myriad other devices, food mills continue to be made. Mirro makes this Foley model similar to my vintage Foley, and Oxo makes this model that is improved with interchangeable grinding discs that let you choose between fine, medium, and course grinds.

Or you can just hunt for one at a thrift store, as I did. If memory serves, I scored mine for like $7 from my local thrift.

But the question you might have, and that this post so prominently asks, is: Are food mills still relevant?

How To Make Homemade Croutons In An Air Fryer

Croutons may not be big on your culinary radar, but you sure know when they’re missing from a meal. Just think of eating a salad without those crunchy, herb-laden bits. Or perhaps pea soup sans croutons. Boooring!

When most of us want croutons, we simply grab a bag off the shelf in the grocery store. And those storebought things are all pretty serviceable. But if you want croutons that really stand out or need a particular kind — like gluten-free croutons — you’re far better off making them yourself.

Good news: Making croutons at home is amazingly easy. Especially if you have an air fryer. Here’s how.

Le Creuset Enameled Cast Iron vs. Enameled Stoneware: What To Know

The next time you step into a Le Creuset store or shop online, you’ll find two similar-looking but very different options: Enameled cast iron or stoneware.

If you’re reading this, you probably already know about Le Creuset. But as a very brief background, Le Creuset is a famous French company known for its premium cookware. Le Creuset is most recognized for its enameled cast iron pieces, which are distinctive for their rainbow of colors.

Le Creuset has been making these beautiful pieces for nearly a century now, and they are equally loved by chefs and home cooks alike. Le Creuset also makes and sells a wider variety of cookware and kitchen gear, ranging from tableware to tea kettles and ramekins. But one particular type of Le Creuset cookware looks quite similar to its iconic enameled cast iron pieces, and that is its stoneware.