Here’s the problem with pancakes: they’re deceptively difficult. Whether you’re preparing them from a boxed mix or scratch, there are so many small mistakes you can make along the way that can lead to dense, bland, or burnt flapjacks. But fret not — with a couple easy hacks and tips, your pancakes can taste just…
Pasta and convenience: two things that tend to be naturally aligned. It’d be impossible to even guess at how many times we’ve relied on a quick-cooking bowl of spaghetti or rigatoni to fill our bellies in minimal time and with minimal effort. And while there are thousands of from-scratch pasta recipes that can be whipped…
KARACHI: A technical team of the Sindh Food Authority (SFA) visited the Food Sciences and Technology Departments of Sindh University Jamshoro and Tandojam Agriculture University. The visit was done on the directive of Director General Sindh Food Authority Agha Fakhar Hussain, a statement said. SFA in collaboration with donor agencies was upgrading food testing labs…
For vibrant, long-lasting herb oil, blanch herbs briefly, shock them in ice water to lock in color, squeeze out excess moisture, and blend with oil until smooth. We’ve all been there: A recipe calls for two tablespoons of chopped parsley or cilantro. You buy a whole bunch, use a handful, and the rest slumps in…
Pesto is one of the best ways to use up an abundance of bright, fresh herbs. “Pesto” comes from the word for “crushed” in Italian, as cooks traditionally use a mortar and pestle to crush basil, pine nuts, and Parmigiano-Reggiano until it forms a creamy sauce. Though pesto is typically made with basil, many other herbs…