Knowing how to cut a tomato properly makes a real difference in how a dish looks and tastes. A clean slice holds together on a sandwich; a proper dice stays neat in a salsa instead of turning into a watery mess. The technique changes slightly depending on the tomato recipe you’re making — and a sharp knife makes all of it significantly easier.

The Most Important Thing: Your Knife

A sharp knife is always essential, but with tomatoes, it’s non-negotiable. A dull blade doesn’t cut through the skin — it presses into it, crushing the flesh underneath before it ever breaks through. A serrated knife, like a bread knife, works beautifully on ripe tomatoes because the teeth grip the skin and saw through cleanly. A sharp chef’s knife also works well. Whatever you use, make sure it’s sharp enough to slice through the skin in one clean motion without pressing down hard.

How to Remove the Stem

There’s no need to core out the stem before you start cutting. Simply begin slicing the tomato, and when you reach the stem end, make two angled cuts in a V shape to pop it out cleanly. It takes two seconds, and you waste almost no tomato. Much more efficient than stopping to core it out first.

How to Slice a Tomato

Slices are what you want for sandwiches and burgers, BLTs, and Caprese salad.

• Place the tomato on its side on the cutting board. Hold it steady with your non-dominant hand using a claw grip (fingers curled under, knuckles forward). Slice straight down through the tomato, perpendicular to the cutting board, working from one end to the other.

How to Dice a Tomato

Dicing is for salsas, tomato bruschetta, salads, and anywhere you want small, clean pieces.

1. Start by slicing the tomato as described above. Then take your slices and cut them into even strips — about 1/4- to 1/2-inch wide, depending on how fine you want the dice.
2. Hold the strips together and cut straight across them to create cubes. Work steadily with the claw grip and let the knife do the work rather than pressing down.

If you want a seedless dice, for salsa or bruschetta where extra moisture would make things soggy, after slicing the tomatoes, pop out the seeds into a little pile on the cutting board as you go. You can also slide your knife under the seed cavity as you work and cut it away. 

Tips

• Room temperature tomatoes are easier to cut than cold ones — the flesh is more cooperative. Store tomatoes on the counter, not in the fridge, until they are cut (PS…unless they are threatening to become super soft, tomatoes should never be stored in the fridge).
• Pat the tomato dry before cutting — a wet surface makes the cutting board slippery and the tomato harder to control.
• If your tomato is very ripe and soft, a serrated knife is your best friend. It will grip the skin where a straight blade might slide.
• Don’t throw away the seeds and juice that accumulate on the cutting board — they’re packed with flavor and can go straight into a sauce, soup, or dressing.
• For a very fine dice, remove the seeds first. For a rougher chop where texture matters less, leave them in.

What Kind of Tomato Are You Cutting?

The technique is the same across varieties, but the tomato you’re working with affects how it behaves on the board.

• Beefsteak and large round tomatoes are the easiest to slice cleanly — their size gives you room to work.
• Plum and Roma tomatoes are firm and relatively dry inside, which makes them ideal for dicing.
• Heirloom tomatoes are gorgeous but often very soft and juicy — treat them gently and use a serrated knife.
• Cherry and grape tomatoes are best simply halved or quartered; for halving a large quantity quickly, trap them between two flat lids and run a knife through the middle.

Storage

Once cut, tomatoes should be stored in the refrigerator in an airtight container and used within 2 to 3 days. A paper towel at the bottom of the container absorbs excess moisture and keeps the pieces from getting waterlogged.

Whole uncut tomatoes are best kept at room temperature away from direct sunlight — refrigerating them dulls their flavor and makes the texture mealy.

Common Questions

Print

How to Cut a Tomato (Slices and Dice)

How to slice and dice a tomato with step-by-step photos — including knife tips, how to remove the stem cleanly mid-slice, and which cut to use for which dish.

Course Condiment

Cuisine American

Prep Time 0 minutes minutes

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 Tomatoes

Author Katie Workman

Cost 5

Equipment

• Serrated knife (or chef's knife)

Ingredients

• 4 tomatoes (or as many as needed; any variety)

Instructions

How to Slice a Tomato:

• Place the tomato on its side on the cutting board. Hold steady with a claw grip — fingers curled under, knuckles forward.
• Slice straight down through the tomato, working from one end to the other, to your desired thickness.
• When you reach the stem, make two angled cuts in a V shape to remove it cleanly, then keep slicing.

How to Dice a Tomato:

• Slice the tomato as above, cutting the slices into even strips, about 1/4- to 1/2-inch wide.
• Hold the strips together and cut straight across to create cubes. For a seedless dice, pop out the seeds once you’ve cut them into slices, before dicing.

Notes

• Unless they’re starting to get mushy, whole tomatoes are best stored at room temp. 
• You can keep cut tomatoes in an airtight container for 2-3 days in the fridge.
• Aim for slices about 1/4- to 1/2-inch thick, depending on what you’re making. Thinner for sandwiches, thicker for a tomato platter or Caprese.

More Cooking Tips

• The Easiest Way to Chop an Onion
• How to Mince Garlic
• Everything You Need to Know About Cooking Pasta
• Preparing Avocados the Right Way
• What Is Marsala Wine and How to Use It in Cooking?

The post How to Cut a Tomato (Slices and Dice) appeared first on The Mom 100.

You know that moment when you grab a rotisserie chicken “just to have on hand,” and then it stares at you from the fridge like, “So…what’s the plan?” This is the plan.

Rotisserie chicken is one of my favorite weeknight shortcuts. It’s already cooked, it’s full of flavor, and it saves you from having to deal with raw chicken when you’re tired, hungry, and maybe a tiny bit cranky. With a bird from the store and a few pantry staples, you can have real-deal, home-cooked comfort food on the table in not a lot of time, with not a lot of dishes.

Below you’ll find my favorite rotisserie chicken recipes from The Mom 100. There are cozy soups, big loaded salads, pastas, casseroles, skillet situations, and a bunch of dinners that feel more “planned” than “scrambled to make at 6:45 p.m.” but are absolutely doing both.

Use these recipes as written, or as jumping-off points. Swap in that vegetable you need to use up, change the pasta shape, and throw in the last of the herbs rolling around in your crisper. Rotisserie chicken is endlessly forgiving, and so are these recipes.

So grab that chicken, pull on your comfiest cooking pants (yes, that’s a thing), and let’s turn one little shortcut into a whole lot of delicious dinners.

Cozy Soups & Stews

Rotisserie chicken is soup’s best friend. You skip the poaching step and go straight to the part where your house smells amazing.

Shortcut Jewish Chicken Ramen Soup

This recipe is actually over on my Substack, The Crowded Table, and it’s a keeper. It’s what you make when someone in your house is sniffly, grumpy, or just in need of a hug in a bowl. You actually enrich the broth with the bones of the chicken, then add the shredded chicken right on in there.

View Recipe

5 from 6 votes

Chicken Corn Chowder

Top the bowls with crispy bits of bacon, sliced scallions, cilantro, parsley…all of the above, none of the above, some of the above, your choice. 

View Recipe

Big, Satisfying Salads

These are salads that absolutely count as dinner, especially when you’ve got rotisserie chicken in the mix.

5 from 3 votes

Rotisserie Chicken Caesar Salad

The most perfect Caesar salad; just add shredded rotisserie chicken so it actually fills people up. Serve it with garlic bread and call it a night.

View Recipe

5 from 1 vote

Spring Cobb Salad with Scallion Dressing

This beautiful Cobb salad comes together quickly with a purchased rotisserie chicken.

View Recipe

5 from 1 vote

Chopped Salad with Chicken, Tomatoes, and Lemon Thyme Dressing

Another salad that I make all the time — a simple chopped salad, made with whatever is in your fridge!

View Recipe

Chicken Salads

These are different than “salads with chicken” in that there is little to no lettuce, and a whole lot of chicken.

5 from 2 votes

Best Chicken Salad

This is both creamy and crunchy, studded with radishes, relish or chopped pickles, and olives. You can leave out any of the ingredients that aren’t to your taste, but I think is the best chicken salad recipe of all time. 

View Recipe

5 from 1 vote

Avocado Chicken Salad

Fast, flexible, and just what your lunch game needs — plus, most of the components can be made ahead for meal prep.

View Recipe

5 from 2 votes

Chicken Satay Salad

This is the salad to serve someone who doesn’t think a salad can be a satisfying meal. Flavorful, beautiful, colorful, a great mix of textures to keep your mouth fully entertained, and a killer dressing.

View Recipe

5 from 5 votes

Indonesian Chicken Salad

Savory and packing some heat (two characteristics of many Indonesian dishes), this chicken salad is hard to stop eating.

View Recipe

Pasta Salads with Chicken

Katie, another chicken salad category? Really? Really.

5 from 7 votes

Chicken Caesar Pasta Salad

Use any chunky pasta shape, like penne, rigatoni, or rotini. Adding the dressing to the pasta while it is still warm allows the pasta to absorb the flavors better.

View Recipe

5 from 1 vote

Pasta Salad with Chicken, Avocado, and Tomato

Summery, colorful, delicious. Perfect for entertaining, packing for an office lunch, picnics, you name it.

View Recipe

Pastas & Pizza

If you’ve got a rotisserie chicken and a box of pasta or some pizza dough, you have a great dinner about to happen.

5 from 2 votes

Easy Buffalo Chicken Pizza with Rotisserie Chicken

This easy pizza recipe comes together in a snap thanks to a rotisserie chicken and refrigerated dough!

View Recipe

5 from 10 votes

Rotisserie Chicken Tetrazzini

Old-school comfort but streamlined. Using rotisserie chicken means you skip an entire step and still get that creamy, bubbly, cheesy situation everyone wants.

View Recipe

4.60 from 5 votes

Chicken Parmesan Baked Ziti

This casserole involved rotisserie chicken combined with pasta, marinara, and plenty of gooey mozzarella and Parmesan cheeses. Bake until bubbly and golden on top. 

View Recipe

Sandwiches, Wraps, & Quesadillas

5 from 1 vote

Chicken, Bacon, and Avocado Spread Sandwich

A perfect layering of creamy avocado dip/spread, sliced rotisserie chicken, and some crispy oven-baked bacon on ciabatta rolls.

View Recipe

5 from 6 votes

Easy Rotisserie Chicken and Cheese Quesadillas

Fast, melty, and infinitely customizable. Add beans, peppers, corn, or just do straight-up chicken and cheese. Serve with salsa and call it a celebration.

View Recipe

5 from 24 votes

Chicken Caesar Salad Wraps

Skip the part where you cook the chicken, and just use rotisserie chicken instead. 

View Recipe

Snacky Things

5 from 1 vote

Easy Baked Chicken Flautas

Crispy tortillas are stuffed with shredded rotisserie chicken, refried beans, and cheese, then baked until hot and golden.

View Recipe

5 from 4 votes

Instant Pot Buffalo Chicken Dip

Stir, cook, and eat. That’s it!

View Recipe

Tips for Getting the Most Out of a Rotisserie Chicken

1. If possible, shred it while it’s warm. The meat is much easier to pull off the bones when it’s still slightly warm. If you know you’re not eating it whole, go ahead and shred the whole thing, then store the meat in containers in the fridge.
2. Use both white and dark meat. Don’t sleep on the dark meat. It’s juicier and adds a ton of flavor to soups, casseroles, and skillets. Most of these recipes are very happy with a mix of both.
3. Save the carcass. If you have the energy, toss the bones in a pot with water, onion, carrot, celery, and a bay leaf, and you’ve got chicken stock. If you don’t have the energy now, freeze the carcass and do it another day. Future you will say thank you.
4. Season as you go. Not all rotisserie chickens are seasoned the same way. Some are more salty, some are more herby, some are pretty plain. Taste as you cook and adjust the salt and spices in the recipes accordingly.
5. Make it stretch. You can get a surprising number of meals out of one bird when it’s shredded and tucked into pastas, soups, and casseroles. These recipes are all about extending that chicken into one more dinner. (I once heard that Creole cooks make a meal of a chicken for 4 people, and the Cajun cooks make 4 meals for their family from one chicken!)

More Chicken Recipes & Tips

• 10 Recipes With Cubed Chicken
• 30 Leftover Shredded Chicken Recipes
• 10 Chicken Thigh Recipes

The post 15 Easy Rotisserie Chicken Recipes appeared first on The Mom 100.

Vanilla beans are one of those ingredients that feel slightly intimidating until you’ve used one, and then you wonder why you waited so long. They’re neither complicated nor precious. They’re just very, very good…the essence of vanilla. The purest, most delicious vanilla you can get. Once you understand what they do and how to use them, you’ll reach for them more often than you’d expect.

Here’s everything you need to know.

What Is a Vanilla Bean?

A vanilla bean is the seed pod of a vanilla orchid — a long, dark, slightly wrinkled thing that looks, you know, a little unpromising from the outside. Inside is where all the magic lives: thousands of tiny black seeds packed with flavor and fragrance that no bottle of extract can fully replicate.

The beans in these photos are showing their age in the best way — dark, slightly dried, with that characteristic curl at the tip. A good vanilla bean should be pliable, fragrant, and a little oily. If yours are stiff and dry, they’re old; if they’re soft and deeply aromatic, you’re in for a treat.

Vanilla Bean vs. Vanilla Extract — What’s the Difference?

Vanilla extract is made by soaking vanilla beans in alcohol, which pulls out the flavor compounds. It’s excellent, it’s convenient, and you should absolutely keep it in your pantry. But it’s not the same thing as a whole bean.

When you use a vanilla bean directly, you get the full spectrum of vanilla flavor — the deep, complex, slightly floral notes that vanilla extract approximates but doesn’t quite capture. You also get those beautiful little black seeds, which are not just decorative. They’re pockets of concentrated vanilla flavor, and they turn up in every bite of whatever you’re making.

The visual difference matters too. Vanilla bean seeds in a pale custard, whipped cream, simple syrup, or frosting signal to anyone eating it that you used the good stuff.

Which Type of Vanilla to Use

When to use a whole bean: Custards, ice cream, crème brûlée, panna cotta, pastry cream, simple syrups, infused milks or creams, and anywhere the vanilla is the star flavor rather than a supporting note.

When extract is perfectly fine: Chocolate chip cookies, banana bread, most cake batters — anywhere the vanilla is one of many flavors and the visual element doesn’t matter.

How to Prepare a Vanilla Bean

This is the part that trips people up, and it shouldn’t. It’s four simple steps, and it takes about a minute.

What you need: A sharp paring knife and a cutting board. That’s it.

1. Lay the bean flat on your cutting board. Hold it steady with one hand — you can see in the photos that the beans have a natural slight curve, so just let them rest as they want to.
2. Make a lengthwise cut down the center. Use the tip of your knife to split the bean open down its length. You’re not cutting all the way through — you want to open it like a book, not cut it in half. A sharp knife makes this much easier; a dull one will drag and tear.

3. Scrape out the seeds. Hold the split bean open with one hand and use the tip of your knife blade to scrape down the length of the bean, collecting the seeds as you go. You’ll see in the photos exactly what this looks like: a small dark pile of intensely fragrant seeds accumulating on the blade. 

4. Use the seeds immediately, and save the pod. Add the seeds to whatever you’re making. And don’t throw away the empty pod — it still has flavor. Drop it into a container of sugar and let it sit for a week or two. You’ll have vanilla sugar, which is exactly as good as it sounds and costs almost nothing to make.

Tips for Buying and Storing Vanilla Beans

Buy vanilla beans from a reputable source — vanilla beans from a specialty spice shop or a good online purveyor with high turnover are dramatically better than the sad, desiccated ones in tiny jars at the supermarket. And they don’t need to cost a fortune when you buy in small quantities.

Store them wrapped in plastic wrap or in an airtight container at room temperature, away from light. Not in the fridge — the cold dries them out and can cause them to mold. Stored properly, they’ll last for several months.

If your beans have dried out, you can revive them slightly by wrapping them in a damp paper towel for an hour or soaking them briefly in warm water. They won’t be quite as fragrant as fresh beans, but they’ll still have flavor worth using.

What to Make With Vanilla Beans

Once you have a bean scraped and ready, here are the best uses:

• Vanilla ice cream — This is the OG use of vanilla beans, and it earns that status. Homemade vanilla bean ice cream is genuinely transformative.
• Crème brûlée or panna cotta — The seeds suspended in the custard are beautiful, and the flavor is incomparable.
• Pastry cream — For filling tarts, eclairs, or cream puffs.
• Whipped cream — Scrape half a bean into your cream before whipping for a “subtly extraordinary “damn that’s good” result.
• Simple syrup — Vanilla bean simple syrup in a cocktail or lemonade is an excellent use of one bean.

Print

How to Scrape a Vanilla Bean

Vanilla beans are easy to prepare and add a more pronounced vanilla flavor to recipes than extract.

Course Condiment

Cuisine American

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 0.25 teaspoon

Author Katie Workman

Cost 5

Equipment

• Sharp paring knife
• Cutting board

Ingredients

• 1 whole vanilla bean

Instructions

• Place the vanilla bean on a cutting board and hold it flat with your non-dominant hand.
• Using the tip of a sharp paring knife, make a lengthwise slit down the center of the bean, running from just below the tip to just above the end. Don't cut all the way through — open it like a book.
• Open the bean and hold it steady on the board. Starting at one end, press flat edge of the tip against the interior of the bean and scrape firmly toward the other end, collecting the seeds on the blade as you go. Repeat on the other half.
• Scrape the seeds off the knife and into your recipe.
• Save the empty pod. Place it in a jar of sugar, cover tightly, and let sit for 1–2 weeks for vanilla sugar. Or simmer it in milk or cream to infuse flavor for custards and sauces.

Notes

Yield

The seeds scraped from one vanilla bean are commonly considered equivalent to 1 teaspoon of pure vanilla extract, though many bakers find the bean delivers noticeably more depth and complexity than extract alone.

Tip

Don’t rush the scraping — go slowly and make sure you collect everything. The seeds are sticky and like to cling to the pod, so a second pass with the blade is worth it.

More Cooking Tips

• Easy Cream of Tartar Substitute
• Find Out If Your Eggs Are Bad
• How to Cut Cake Cleanly (Without the Mess)
• What Is Marsala Wine and How to Use It in Cooking?
• Tips for Cooking With Mangosteens

The post How to Use Vanilla Beans (And Why They’re Worth It) appeared first on The Mom 100.

Miso is one of those ingredients that earns its place in your fridge about a thousand times over — and yet, somehow, it’s also one of those things that ends up quietly lurking on the back shelf after you’ve used it once. I get it. But here’s the thing: miso is one of the hardest-working, flavor-packed ingredients you can keep on hand. There are many great miso recipes to explore, and once you start cooking with it regularly, you’ll wonder how you ever cooked without it.

What I love about miso is how much it does with so little. A spoonful stirred into a glaze, whisked into a dressing, or melted into butter can transform a simple weeknight dinner into something that tastes professionally cooked.

These miso recipes cover all the bases — quick glazed fish, savory chicken, a meltingly tender eggplant, and a couple of Japanese-restaurant-inspired dressings that will make you want to put salad on the table every single night. Whether you’re new to cooking with miso or you’re just looking for some fresh inspiration, this is a great place to start.

Miso Salmon

This is one of those dinners that feels a lot fancier than it actually is. A simple miso marinade doubles as a glaze and caramelizes under the broiler into something glossy, savory, and completely irresistible. Salmon and miso are a natural match — the richness of the fish loves that deep, salty umami hit.

View Recipe →

Miso Black Cod

If you’ve ever ordered miso cod at a Japanese restaurant and thought it was out of reach at home, this recipe will change your mind. The miso mixture caramelizes into a gorgeous mahogany glaze that makes the whole dish feel truly special. Serve it over rice to soak up every last bit of that sauce.

View Recipe →

Miso-Glazed Scallops

Scallops plus miso are another match made in some weird restaurant heaven. The miso glaze browns beautifully under the broiler, giving you that golden, slightly caramelized top with a tender, creamy center. Fancy enough for a dinner party, easy enough for a Tuesday night (this is the kind of meal that makes scallop fans feel deeply loved).

View Recipe →

Miso Chicken

This is the miso recipe I reach for when I want a weeknight dinner that my whole family will be dazzled by. Miso and mirin together give the chicken this savory-sweet, deeply flavored coating that crisps up beautifully, and makes the whole kitchen smell amazing while it’s cooking. The leftovers are just as good — warm, cold, or tucked into a salad the next day.

View Recipe →

Miso-Glazed Japanese Eggplant

This is the dish I make for people who think they don’t like eggplant — and it works every time. The miso glaze is pungent, a little sweet, and full of umami, and it bakes into the eggplant until everything is meltingly tender and completely irresistible. Whenever I see this on a Japanese menu, I order it, but it is really easy to make at home. Serve it as a side, an appetizer, or over a big pile of rice as a satisfying vegetarian main.

View Recipe →

Blistered Green Beans with Miso Butter

This side dish is proof that a small amount of miso can do an enormous amount of work. Miso butter clings to every blistered green bean, turning a simple vegetable into something you’ll think about the next day. It’s a show-stealer, that’s for sure.

View Recipe →

Avocado Salad with Creamy Miso Dressing

Creamy avocado, crisp greens, and a silky miso dressing inspired by one of my favorite NYC Japanese restaurants — this salad is pure comfort. The dressing is salty, rich, and has wonderful depth.

View Recipe →

Slaw with Miso-Ginger Dressing

The miso-ginger dressing brings that sweet, salty, Japanese-restaurant flavor that makes sturdy shredded vegetables cravable. It’s great for cookouts, weeknight dinners, or any time you want something crunchy and bright on the table.

View Recipe →

Japanese Restaurant Salad Dressing

That thick, orange carrot-ginger dressing you’ve been ordering at hibachi restaurants your whole life? You can make it at home, and it’s even better (another dressing inspired by another favorite Japanese spot). A little miso is optional but highly recommended — it adds a deep umami backbone which makes the dressing taste more complete. I dollop this on salads, roasted vegetables, and I have been seen eating it with a spoon.

View Recipe →

Shrimp Sugar Snap Pea And Scallion Stir-Fry With Miso Sauce

A weeknight stir-fry at its absolute best — fast, fresh, and full of deep savory flavor. The snap peas and scallions keep things bright and a little crunchy, while the miso sauce pulls it all together.

View Recipe →

Mixed Green Salad With Creamy Sesame Dressing

One last dressing, because miso-based dressings are among the best things that can ever happen to a salad. This one is sesame-forward, and works with any greens from sturdy kale to delicate mesclun.

View Recipe →

The post 11 Best Miso Recipes appeared first on The Mom 100.

Miso is one of those ingredients that instantly elevates everything it touches. Salty, savory, and deeply comforting — it’s flavor in concentrated form. The trick is using it the right way, because overcooking can turn this magical paste bitter or flat.

Once you know the simple rules (rule #1 – never boil miso!), miso is easy, versatile, and perfect for soups, sauces, dressings, glazes, or even a quick flavor boost for roasted vegetables.

What Is Miso?

Miso is a fermented paste made from soybeans (sometimes with rice or barley), salt, and a friendly fungus called koji. It comes in different colors and intensities: 

• White (Shiro) Miso: Sweet and mild. Great for everyday soups, dressings, and gentle flavor boosts.
• Red (Aka) Miso: More intense. Rich and salty. Ideal for heartier stews, glazes, or marinades.
• Brown / Mixed (Awase or Hikari) Miso: This is a blend of white and red miso, giving you a balanced flavor—more depth than white but less intense than red. It’s versatile, works in soups, sauces, and marinades, and is a safe choice when you want umami without overpowering the dish.

Add Miso at The End

The golden rule: don’t boil it. High heat kills miso’s flavor and live cultures, turning that magic umami into something flat and bitter. Add it at the very end of cooking, stir it in, and taste. That’s it.

Want a shortcut? Make a little miso slurry by mixing it with a bit of warm liquid before adding it to soups or sauces.

Miso in Everyday Cooking

• Soups: Dashi or vegetable broth plus miso equals instant comfort. Add tofu and greens for a quick weeknight dinner.
• Marinades & Glazes: Mix miso with soy sauce, mirin, and a touch of honey. Slather on chicken, salmon, or veggies.
• Dressings & Sauces: Miso can thicken and flavor vinaigrettes or creamy sauces. Think creamy miso sesame dressing or miso butter for noodles.
• Quick flavor booster: Stir a teaspoon into mashed potatoes, roasted veggies, or even scrambled eggs for a subtle umami hit.

My Favorite Miso Recipes!

Avocado Salad with Creamy Miso Dressing

Miso-Glazed Scallops

Miso-Glazed Japanese Eggplant

FAQs — Cooking with Miso

More Cooking Basics

• Cooking with Mirin
• Tips and Tricks for Cooking with Fresh Ginger
• How to Cook With Yuzu
• Lemongrass Cooking and Prep Tips
• What Is Marsala Wine and How to Use It in Cooking?

The post How to Cook with Miso appeared first on The Mom 100.

There are plenty of nights when I am very clear with myself: I have exactly one pan’s worth of dishes in me. That’s when I reach for one of my well-loved sheet pans and start plotting dinner. I love the way everything can roast side by side — protein, veggies, sometimes even the starch — with edges getting caramelized, and the knowledge that cleanup won’t be a slog.

In cooler weather, especially, I roast a big sheet pan of something at least once a week, often twice. Sometimes it’s a full-on one-pan supper; more often it’s a simple sheet pan of crispy potatoes or sweet potatoes or roasted vegetables that magically turn any leftover protein into a real meal.

Here are the sheetpan dinners (and sheetpan heroes) I come back to again and again when I want lots of payoff with very little effort. Think burnished salmon with broccoli rabe, tender chicken thighs over potatoes, pork with jammy roasted vegetables, and a ridiculously crispy eggplant Parm.

Pull out a pan, preheat the oven, and scroll on — dinner is about to get a whole lot easier, and your sink is going to stay a whole lot emptier.

13 Great Sheet Pan Dinners

4.67 from 3 votes

Sheet Pan Salmon, Potatoes, and Broccoli

This is my idea of a weeknight miracle: salmon, baby potatoes, and broccoli all roasting together on one pan and somehow all finishing at the exact right moment.

View Recipe

I love that the seasoning is nothing fancy — just olive oil, garlic, red pepper flakes, salt, and pepper — but the edges still get beautifully caramelized. I reach for this when I want a complete, feel-good dinner with zero juggling of pots and pans.

5 from 4 votes

Sheet Pan Chicken and Potatoes

This is peak sheet-pan comfort food: marinated bone-in chicken thighs roasting right on top of thinly sliced potatoes, so all those savory juices drip down into the spuds.

View Recipe

The marinade is built from pantry staples, and the chicken comes out incredibly tender and flavorful. And those potatoes — soft, a little crispy on the edges, and completely infused with the chicken goodness — are the real treasure in the pan.

5 from 13 votes

Mediterranean Pork Tenderloin with Roasted Vegetables

Two small pork tenderloins get rubbed with spices, nestled amongst fennel, onions, potatoes, and jalapeños, and everything roasts away on a single tray.

View Recipe

The vegetables turn silky and sweet in the hot oven, and you can pull the pork off to rest while the veggies finish browning.

5 from 13 votes

Crispy Sheet Pan Eggplant Parmesan

Traditional eggplant Parm can veer into heavy and soggy, so I took it to a sheet pan to keep every slice crisp and golden.

View Recipe

The eggplant rounds bake up in a single layer, get showered with mozzarella, and only then meet their warm marinara so the texture stays spot-on.

5 from 2 votes

Sheet Pan Salmon and Broccoli Rabe

When I want a sheet pan dinner that feels a little dressier but is still stupidly simple, this salmon and broccoli rabe situation saves the day.

View Recipe

Baked salmon is always a win in my house. The bitter greens and the herby mayo take everything into gorgeous weeknight dinner territory.

5 from 1 vote

Oven-Baked Italian Sausage

This isn’t just a how-to; it’s my blueprint for the easiest sheetpan protein on a busy night.

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Lining up a bunch of Italian sausages on a rimmed baking sheet and letting the oven do its thing gives me juicy links with snappy skins and zero stovetop splatter. From there, I can tuck them into rolls with peppers, slice them over roasted vegetables, toss them with pasta, or serve them with a salad and call it dinner.

5 from 38 votes

Silver Palate Chicken Marbella

Chicken Marbella has this incredible sweet-salty-tangy thing going on with prunes, olives, capers, and brown sugar, and because the chicken marinates in all that goodness before roasting, it comes out ridiculously flavorful with almost no active work from the cook.

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This is the sheet pan dinner I make when I want something that feels special enough for company but is still totally doable on a weeknight. A holiday favorite.

5 from 1 vote

Easy Baked Chicken Flautas

These Easy Baked Chicken Flautas are my answer when I want sheet pan dinner night to feel like a fun treat instead of just another roasted-this-and-that situation.

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I love that they get properly crispy in the oven without any frying, and the whole pan comes together with way less hands-on work than you’d think.

5 from 4 votes

Sheetpan Macaroni and Cheese Squares

These Sheetpan Macaroni And Cheese Squares changed my whole perspective on what counts as a sheet pan dinner — turns out even the creamiest comfort food can get the one-pan treatment.

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This mac and cheese bakes up into sliceable squares with golden, crunchy edges and a soft, cheesy center, so everyone gets the best of both textures.

5 from 2 votes

Roasted Fall Vegetables

When I want maximum flavor with minimal effort, I turn to Oven Roasted Fall Vegetables — is it a side? Is it a main? Yes, and yes.

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The edges of the veggies get sweet and caramelized, and while they buddy up perfectly to any protein (leftover or not), I also can happily make a meal out of these.

5 from 3 votes

Easiest Baked Chicken Quesadillas

These Easiest Baked Chicken Quesadillas aren’t a traditional sheet pan dinner, but they absolutely earn their spot here because you can bake a whole batch at once on a sheet pan instead of standing over the stove flipping them one by one.

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I love that everyone gets a hot, crispy quesadilla at the same time, and the oven does all the work while I’m tossing a quick salad.

5 from 5 votes

Ratatouille

Ratatouille is basically a sheet pan dinner in disguise — all those gorgeous summer vegetables (eggplant, zucchini, tomatoes, peppers) roasting together until they’re soft, jammy, and completely delicious.

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It’s one of those recipes that feels fancy but is really just good produce, olive oil, and heat doing all the work. I make this when I want something that works as a side, a main with crusty bread, or even tucked into eggs the next morning.

5 from 1 vote

Loaded Baked Potato Skins

These Loaded Potato Skins are everything I want when I’m craving something hearty and a little indulgent but don’t want to stand over the stove: crispy shells, melty cheese, bacon, and all the fixings coming together on a single sheet.

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Serve these as the main event with a big salad on the side, and everyone at the table gets to load up their own — it’s interactive, satisfying, and the cleanup is blissfully minimal.

More Easy Dinner Ideas

• 15 Leftover Turkey Recipes
• 30 Ways to Use Leftover Shredded Chicken
• 9 Super Family-Friendly Casseroles to Freeze
• Best Cheesy, Beefy Comfort Food Recipes
• 30 No-Cook Recipes for Summer

The post The 13 Sheet Pan Dinners That Save Me When I’m Down to My Last Ounce of Energy appeared first on The Mom 100.

The sizzle of latkes, the rich scent of brisket braising in the oven, and the comforting fragrance of noodle kugel as it bakes. The scents and sounds of these recipes have been central to our Jewish holidays for years, but they are not confined to those occasions. My children request latkes in the middle of summer, and I am happy to cook brisket on a chilly Sunday to offer comfort for the week ahead. Matzoh brei appears well beyond Passover, and I maintain a year-round stash of chocolate caramel matzoh, also known as Matzoh Crack in our house.

This collection represents the recipes that embody tradition and deliver genuine satisfaction: crispy, sweet, savory—simply irresistible. Whether you’re orchestrating a holiday feast or craving a taste of something familiar, these dishes are the ones to bring to your table.

Jewish Holiday Main Dishes

Jewish Brisket

If there’s no brisket on the table, it’s not really a holiday—at least not in my world. This one braises low and slow until it’s melt-in-your-mouth tender, and the best part is that it actually gets better if you make it a day or two ahead. The leftovers turn into the most incredible sandwiches and a brisket soup for the ages.

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Leftover Brisket Barley Soup

If you are going to listen to one piece of advice from me regarding cooking for a Jewish holiday, it’s to make more brisket than you need. That’s the only way you will end up with a pot of his comforting soup that my family likes as much as the original brisket itself.

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Silver Palate Chicken Marbella

This baked chicken recipe is often the centerpiece of my Passover menu, and often Rosh Hashanah as well. It’s kind of Sephardic Jewish in nature, with the dried fruit and the wine, so it feels perfect for the Jewish holidays. Plus, the recipe is pretty foolproof, the chicken is unfailingly moist, and it can be made ahead. You don’t have to sear the chicken; just marinate and bake.

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Jewish Side Dishes

Noodle Kugel

This is the sweet noodle kugel that shows up at almost every Jewish holiday in my house (with the exception of Passover!), and my family would riot if I tried to skip it. It’s got that perfect balance of creamy and custardy with a little brightness from orange zest, and I love that it tastes just as good at room temperature as it does warm. One pan feeds a crowd and makes everyone feel like they’re getting a hug from someone’s Jewish grandmother.

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Braised Red Cabbage

This braised red cabbage with radicchio, citrus, and honey is the side dish that shows up at every Jewish holiday in my house, especially Rosh Hashanah. It’s sweet, tangy, and gorgeous on the plate, and it’s the perfect balance to rich dishes like brisket or roast chicken. It’s a side dish that absolutely holds its own and adds both color and brightness to the whole meal.

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Whitefish Salad

Good whitefish salad is one of those classic Jewish deli staples, and this homemade version is creamy, smoky, and so much better than anything you’ll find in a plastic tub. I love serving it with bagels for brunch or with crackers as part of a holiday spread. It’s elegant, easy, and tastes exactly like the best kind of Sunday morning.

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Passover Recipes

Nut-Free Charoset

Charoset is one of the most meaningful parts of the Seder plate, and this version skips the nuts so everyone at the table can enjoy it. It’s sweet, spiced, and has that beautiful wine-soaked flavor that makes it perfect on matzoh all Passover long. I love the tradition it carries and the fact that it’s just as delicious as it is symbolic.

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Matzoh Brei

Matzoh brei is what happens when you take leftover Passover matzoh, some eggs, and a little butter and turn it into pure comfort food. I make it savory with salt and pepper, but some prefer it sweetened with cinnamon sugar. It’s quick, it’s cozy, and it’s the thing I crave most when Passover rolls around—or really any time I need a little Jewish soul food.

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Chocolate Caramel Matzoh

This is the Passover dessert that disappears faster than anything else on the table—crunchy matzoh covered in buttery caramel, draped in chocolate, and sprinkled with flaky salt. I make it ahead and keep it stashed in the fridge, and it never, ever lasts. It’s basically Jewish candy crack, and everyone who tries it immediately asks for the recipe. I love it so much I wrote a whole article about it for the Associated Press!

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Hanukkah Recipes

Crispy Jewish Potato Pancakes (Latkes)

These latkes are the gold standard in my house—crispy, golden, and absolutely worth the splatters all over the stove. I’ve made them for Hanukkah parties, Sunday brunches, and served them as appetizers with cocktails. Dollop them with applesauce and sour cream, and prepare for everyone to hover around the pan waiting for the next batch.

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Jewish Desserts

Blintzes

These cheese blintzes are delicate, creamy, and exactly the kind of thing that makes a regular breakfast feel special. Blintzes are often served for Shavuot, or to break the fast on Yom Kippur, but honestly, they’re welcome at my table any time someone needs a little spoiling. Top them with berry sauce and some sour cream, or a drizzle of maple syrup, and you’ve got a dish that’s both elegant and completely comforting.

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Jelly Doughnuts

These jelly doughnuts are my Hanukkah showstopper—light, fluffy, stuffed with jam, and rolled in cinnamon sugar until they’re absolutely irresistible. They’re a nod to traditional sufganiyot, and they are the best dessert after a big platter of latkes. This is a dessert that feels festive and totally rooted in Jewish tradition.

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Apple Coffee Cake

This apple cake recipe shows up in my house often during the Jewish holidays. Apples are often featured as part of the Rosh Hashana meal, symbolizing divine presence; apples have been associated with Rosh Hashana since the Middle Ages.

My version of apple cake is super easy, tender, and moist, and takes very little time to throw together. It is made with butter, so if you are keeping kosher, make sure it is served as part of a parve or dairy meal. On Rosh Hashana, I like to cut the sugar topping in half and serve the cake with a tiny drizzle of honey on top of each slice.

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The post The Jewish Recipes My Family Requests Year-Round appeared first on The Mom 100.

Blanching green beans is the easiest way to keep them bright green, crisp-tender, and ready to enjoy in all kinds of ways. Whether you’re prepping for a salad, a crudités platter, or the freezer, this quick technique locks in color and texture with very little effort.

Before you start, bring a large pot of well-salted water to a boil. Set up a large bowl of ice water nearby and have a colander or slotted spoon ready—once the beans are done, you want to move fast.

Step-by-Step: How to Blanch Green Beans

1. Trim the green beans: Snap off the stem ends and remove any strings from mature green beans. Thin, young beans usually don’t need trimming.

2. Boil briefly: Add the green beans to the boiling water. Work in batches if needed so the water stays at a rolling boil. Cook for 2 to 5 minutes, depending on thickness and how tender you like them.

3. Shock in ice water: Transfer the beans directly into the ice bath. Let cool for 1 to 2 minutes, until completely cold, then drain well. This stops the cooking and preserves their color.

4. Use or store: Serve right away, refrigerate for later, or freeze for long-term storage.

Common Mistakes When Blanching Green Beans (and How to Avoid Them)

Overcrowding the pot: Too many beans at once drops the water temperature and leads to uneven cooking. Blanch in batches if necessary.

Not salting the water: Blanching water should taste like the sea. This is your only chance to season the beans themselves.

Skipping the ice bath: Without the ice bath, the beans keep cooking and quickly turn dull and soft. Don’t skip it.

Not drying before storing or freezing: Excess moisture leads to soggy beans, ice crystals, or freezer burn. Drain well and pat dry.

Also see How to Cook Fresh Green Beans and How to Cook Haricots Verts!

FAQs

How to Freeze Green Beans After Blanching

Blanching is essential if you want frozen green beans that actually taste good later. If you’re planning to freeze the beans, dry them thoroughly after blanching and cooling—extra moisture leads to icy clumps, and nobody needs that.

1. Blanch the green beans according to the instructions above.
2. Cool completely in the ice bath, then drain and pat very dry.
3. Spread the beans in a single layer on a baking sheet and freeze until solid.
4. Transfer to freezer-safe bags or containers, pressing out excess air.

Frozen blanched green beans will keep well for up to 8 months. Cook them straight from frozen—no need to thaw.

Recipes That Use Blanched Green Beans

• Fresh Green Bean Casserole
• Green Bean Salad with Clementine Oranges and Feta
• Green Beans with Tarragon Vinaigrette
• Spring Vegetable Salad
• All-Green Vegetable Crudités Basket
• Rice and Vegetable Salad
• Honey Mustard Green Beans

Print

How to Blanch Green Beans (Quick Method)

This simple blanching method takes just minutes and keeps green beans bright, tender-crisp, and ready for freezing, salads, or sautés.

Course Side Dish

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 People

Calories 35kcal

Author Katie Workman

Cost $5

Equipment

• Large pot
• Colander

Ingredients

• 1 pound green beans

Instructions

• Bring a large pot of well-salted water to a boil. Fill a large bowl with ice water and set it nearby. Have a colander, strainer, or slotted spoon ready to go.
• For mature green beans, snap off the stem ends and remove any strings. Very thin, young beans usually don’t need trimming at all.
• Add the green beans to the boiling water. If you’re blanching a lot, work in batches so the water stays at a rolling boil. Cook for 2 to 5 minutes, depending on whether you want them more crisp or more tender.
• Transfer the beans directly from the pot into the ice bath. Let them cool for 1 to 2 minutes, until completely cold, then drain well. This step stops the cooking and locks in that bright green color.
• Blanched green beans can be served right away, added to salads, used in cooked recipes, arranged on a crudités platter, or frozen for later.

Notes

Cooking Times:

• Thin green beans: 1–3 minutes
• Medium green beans: 2–4 minutes
• Thick or mature green beans: 3–5 minutes

Nutrition

Calories: 35kcal | Carbohydrates: 8g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 7mg | Potassium: 239mg | Fiber: 3g | Sugar: 4g | Vitamin A: 782IU | Vitamin C: 14mg | Calcium: 42mg | Iron: 1mg

More Fresh Veggie Cooking Tips

Fresh vegetables are very easy to prepare, especially if you get a few pro tips. Here’s a few more you might like…

• How to Cook Asparagus
• Cooking Sugar Snap Peas (Best Methods)
• How to Prep and Cook Swiss Chard
• How to Cut and Cook Broccoli
• Cooking Broccoflower: Tips and Methods

The post How to Blanch Green Beans appeared first on The Mom 100.

Maple syrup isn’t just for pancakes. From baking and salad dressings to glazes, marinades, and roasted vegetables, here’s exactly how to use maple syrup in both sweet and savory cooking.

How to Use Maple Syrup (Beyond Pancakes and Waffles)

Maple syrup is one of those ingredients that feels like a treat but behaves like a workhorse. We all know and love it drizzled over pancakes, but that’s really just the opening act. Maple syrup brings warmth, sweetness, and a subtle caramel depth to everything from salad dressings to roasted chicken to chocolate chip cookies.

It’s one of my favorite secret weapons in the kitchen; natural, versatile, and deeply flavored. My friend David brings me back a big jug every fall from Vermont, and I set about putting it to good use. Once you start cooking with it regularly, you’ll find yourself reaching for it outside of breakfast hours.

What Makes Maple Syrup So Good for Cooking?

Real maple syrup is made from the sap of maple trees, nothing more, nothing less. Unlike refined white sugar, maple syrup contains minerals like manganese and zinc, and it brings a nuanced, slightly toasty sweetness that feels deeper and more interesting than plain sugar.

It dissolves easily, blends well into sauces, and adds instant complexity to both sweet and savory dishes.

How to Use Maple Syrup in Baking

Maple syrup works wonderfully in baked goods, especially when you want gentle sweetness rather than a sharp sugar punch.

Great for:

• Muffins and quick breads
• Cookies and bars
• Cakes and cupcakes
• Granola and baked oatmeal

How to Substitute:

You can usually replace granulated sugar with maple syrup in baking as long as you:

• Reduce other liquids in the recipe by about 1/4 cup for every cup of maple syrup
• Expect a slightly softer, moister texture
• Lower the oven temperature by 25°F to prevent over-browning.

Maple syrup is especially good with:

• Oats
• Apples
• Banana 
• Pumpkin
• Chocolate
• Warm spices like cinnamon, nutmeg, and ginger

How to Use Maple Syrup in Savory Cooking

This is where maple syrup really shows off!

In Marinades & Glazes

Maple syrup adds sweetness that balances salty, acidic, and spicy flavors really nicely.

Use it in:

• Chicken and pork marinades, such as Mustard and Maple Pork Kebabs
• Salmon glazes such as Dedie’s Herbed Salmon
• Ham glazes such as Classic Baked Ham
• Tofu and tempeh marinades such as

It caramelizes when cooked, creating irresistible golden edges.

In Salad Dressings 

Maple syrup is a perfect natural sweetener for vinaigrettes.

Try it with:

• Dijon mustard
• Apple cider vinegar
• Balsamic Vinegar
• Olive oil

It softens acidity without overpowering the dressing.

On Roasted Vegetables

A drizzle of maple syrup before roasting turns vegetables glossy, sweet-edged, and deeply flavorful.

Fantastic with:

• Carrots (try Glazed Carrots)
• Sweet potatoes (try Candied Sweet Potatoes)
• Brussels sprouts (try Maple-Dijon Brussels Sprouts)
• Winter squash (try Maple-Roasted Butternut Squash)
• Cauliflower

Add salt, olive oil, and maybe a little chile heat, and you’re in business. 

In Sauces & Braises

Maple syrup adds balance to slow-cooked savory dishes, especially meats.

Try it in:

• BBQ sauce
• Chili
• Braised short ribs
• Pulled pork
• Bean dishes

A spoonful can round out acidity and spice like nothing else.

How Maple Syrup Wins Breakfast

Of course, it’s a must for all kinds of breakfast and brunch dishes, like…

• Pancakes and waffles (try Pumpkin Spice Pancakes and Best Pancakes)
• Oatmeal and overnight oats
• Yogurt and fruit (try a drizzle on Fruit Salad)
• French toast (and Baked French Toast Casserole)
• Granola

For a real treat, warm the maple syrup a bit before serving, and try adding a little pat of butter and a pinch of salt — OMG, that’s heaven.

Maple Syrup vs. Honey vs. Sugar

• Maple syrup: warm, complex, easy to blend into liquids
• Honey: thicker, floral, stickier sweetness
• Molasses: bold, bittersweet, adds moisture and depth
• Sugar: clean sweetness, no added flavor

Maple syrup is ideal when you want sweetness plus personality.

Grades of Maple Syrup

Most grocery stores now use a simple grading system:

Grade B has been discontinued in the U.S. Canada uses a slightly different labeling system, but it is pretty close. For cooking, I usually reach for Amber or Dark. 

Storage Tips

• Store unopened maple syrup in the pantry for up to a year.
• Once opened, keep it in the refrigerator.
• Properly stored in the fridge, it lasts up to a year once opened.
• If crystals form, gently heat it to re-dissolve.

Why Real Maple Syrup is Much Better

If you’ve spent any time in my kitchen, you know I’m not one to get preachy about ingredients. But maple syrup? I’ll make an exception.

Real maple syrup is in a class by itself — rich, buttery, and nuanced in a way that fake syrup just can’t touch. The stuff in the little red and white plastic bottles might look the part, but it tastes flat, cloying, and artificial. Real maple syrup adds a warm, caramel-y depth to everything from roasted squash to pancakes to salad dressings. And here’s the kicker: you don’t need much. A drizzle of the real stuff goes farther, tastes better, and makes a dish feel like it’s been elevated without even trying.

And full disclosure, because you deserve nothing less, ever: my kids love the fake stuff on their pancakes, choosing it over the real stuff every time. It’s the thickness, I think, and the heightened sweetness. Slowly, we’ll get there!

FAQs: How to Use Maple Syrup

More Cooking Tips

• How to Make a Substitute for Brown Sugar
• How to Substitute for Cream of Tartar
• How to Melt Chocolate in a (Homemade!) Double Boiler
• What Is Marsala Wine and How to Use It in Cooking?
• How to Cook With Mirin

The post How to Cook with Maple Syrup appeared first on The Mom 100.

Guava is a tropical fruit commonly seen in drinks and fruit salads. It is native to Central America, the Caribbean, and the northern part of South America. Now it is grown in other tropical regions across the globe.

Many people describe the taste of guava as the hybrid of a pear and a strawberry. Although it tends to be universally sweet, the type of guava determines how sweet it will be. Also, the softer the fruit, the riper it is, and the sweeter it will taste. 

The entire guava (peel and seeds) is edible, so don’t be afraid to take a bite! The inside of a guava can be several colors, including white, pink, and red. The white guavas are known for being denser and having a higher vitamin C content, while the pink guava is softer with a higher water content.

FAQs

Where to Find Guava

Guava can be found in the produce aisle of a grocery store or at farmers markets in some more tropical places. You can also find it in stores that sell tropical fruits, such as Caribbean and South American markets.

Guava juice, paste, and fruit pulp can also be found in natural food stores in the juice aisle or in the “international/ethnic” food section (which is a really ridiculous concept, but it still exists in some markets).

How to Choose Guava

When buying guava, look for yellowish fruit without any bruises or markings. The aroma will also be noticeable in a ripe guava. If you lightly squeeze a ripe guava, it should be soft.

Green guavas are unripe and need to be ripened before eating. They will ripen on a counter and turn yellow as they do. To speed up the ripening, place the fruit in a brown paper bag with a banana and leave it on the counter for a couple of days.

How to Cook With Guava

Guava tends to be eaten uncooked, and it pairs well with other fruits, and even spices and cheeses. Guava is also great when added to salads and fruit salad. Don’t be afraid to add guava to your next smoothie or juice for an extra vitamin boost!

To cook guava into a paste, place the fruit in a pan and add water to cover. Bring to a boil, then lower the heat and simmer until the guavas are tender. Then press the fruit through a mesh strainer to remove the seeds and peel.

Guava is high in pectin, which is a natural thickener, so it is often used to make jams and jellies. These jams and jellies might be enjoyed on toast as is or used in desserts.

Guava paste is also available and can be used as part of a filling in everything from cookies to empanadas. It is also often served on cheese and charcuterie platters.

Substitutes for Guava

While an exact substitute doesn’t exist, a few fruits can take guava’s place in dishes. Since the texture and flavor of guava are so unique, all of the alternatives will have noticeable differences, so just keep that in mind. Strawberries, apricots, or pineapple are the best options for replacing guava if they are out of season or you can’t lay your hands on them. 

How to Store Guava

Guava will keep the longest in the produce drawer of the refrigerator. After it is cut, you want to make sure that it remains in an airtight container to avoid drying out too much.

Guavas also freeze well, whether whole or precut, when stored in an airtight container without excess air. Place them in a freezer-proof zipper-top bag, press out any extra air, seal, label, and freeze for up to 4 months.

The post How to Eat Guava appeared first on The Mom 100.