Find answers to common questions about our recipes
Adjusting portion sizes is simple once you know your family’s appetite and the dish’s calorie profile. Start by measuring the main ingredient in grams or cups; a standard serving of protein is roughly 85–115 g (3–4 oz). For vegetables, aim for at least one cup per person. Use a kitchen scale or measuring cups to keep consistency. If you’re scaling a recipe, multiply each ingredient by the same factor—don’t just double the protein and forget the sides. Finally, consider a “plus‑one” strategy: keep a small extra portion ready for guests or leftovers, ensuring no waste and a generous, warm meal for everyone.
Searing is all about high heat and timing. First, pat the meat dry with paper towels; moisture prevents a golden crust. Season lightly with salt and pepper right before cooking. Heat a heavy skillet—cast iron works best—until a few drops of water sizzle instantly. Add a high‑smoke‑point oil like avocado or grapeseed. Place the meat in the pan and let it sit untouched for 2–3 minutes; this develops a rich brown layer. Flip only once, using tongs for a quick, even sear. For thicker cuts, finish in a preheated oven to reach the desired internal temperature. The result is a flavorful crust with a tender interior.
Yes, plant‑based milks and butters work wonderfully in most baked goods. Replace cow’s milk with unsweetened almond, soy, oat, or coconut milk—use the same volume. For butter, choose a neutral‑flavored vegan butter or a blend of coconut oil and olive oil; melt it before adding to the batter. If a recipe calls for cream, swap with coconut cream or a thick soy yogurt for a similar richness. Keep in mind that dairy adds protein and a slight tang; plant alternatives may alter flavor slightly, but the texture remains light and airy. For extra moisture, add a tablespoon of applesauce or mashed banana when substituting eggs, especially in cakes and muffins.
Fresh herbs are best kept like fresh flowers. Trim the stems, place them in a jar with 1–2 cm of water, and cover loosely with a plastic bag. Store in the refrigerator; the stems keep the leaves hydrated. For dried herbs, keep them in airtight glass jars away from direct light and heat. If you have large bunches, wrap them in a damp paper towel, place in a resealable bag, and refrigerate—this can extend freshness for up to a week. For long‑term storage, blanch the leaves in boiling water for 30 seconds, cool, then freeze in an airtight container. This method preserves color, flavor, and aroma for months.
Eggs provide structure, moisture, and leavening. For a single egg, try 1 Tbsp of applesauce, mashed banana, or yogurt, or ¼ cup of unsweetened applesauce for a moist crumb. For binding, use 1 Tbsp of ground flaxseed mixed with 3 Tbsp water (let sit for 5 minutes) as a flax “egg.” In cakes, replace each egg with ¼ cup of commercial egg replacer or a combination of 2 Tbsp of aquafaba (chickpea liquid) plus 1 Tbsp of cornstarch. For pancakes, a ½ cup of buttermilk or a splash of vinegar with baking soda works beautifully. Each substitute offers a slightly different texture, so feel free to experiment based on the recipe’s moisture level.
Lowering sodium is a matter of balancing flavor layers. Start by using fresh herbs, citrus zest, or a splash of vinegar to brighten the dish. Replace salty sauces with low‑sodium versions and finish with a pinch of sea salt or a squeeze of fresh lemon juice. Incorporate umami‑rich ingredients—mushrooms, tomatoes, miso, or nutritional yeast—to mask saltiness. Use a small amount of MSG or a dash of anchovy paste for depth without the sodium spike. Finally, let the dish simmer longer; the heat draws out excess salt, and the flavors meld. The result is a savory, satisfying plate that feels lighter on the palate.