• Share A Meal Together

    by Beth Richwine | Sep 02, 2016

    With an aim to inspire families to eat at home together more often, we are proud to celebrate National Family Meals Month™ in September! During the month of September, we encourage families to share one more meal together per week and we will highlight simple, healthy meal solutions to help make that happen.

    Did you know that numerous studies underscore the long-term health, academic and social benefits of consistently eating together as a family? Home-cooked meals nourish the spirit, brain and health of all family members. Not to mention, people who frequently cook at home eat fewer, healthier calories. Additionally, regular family meals are linked to the kinds of outcomes that we all want for our children: higher grades and self-esteem, healthier eating habits and less risky behavior.

    However, according to a 2013 Harris poll, only 30 percent of American families share dinner every night. Why is this? Yes, juggling jobs, kids and the demands of a busy, modern life often come at the expense of family mealtime at home. But, this doesn’t need to be the case. Let us be your ally—the solution to your mealtime dilemma. We are committed to helping your family eats well together to be well together and have quick and easy recipes to bring to your family around the table.

    So, as the new school year starts, we challenge you to renew your commitment to creating and serving meals at home that nourish your kids and help them flourish for life. Pledge to Raise Your Mitt to Commit™ to sharing one more family meal at home per week. Follow us on Facebook and Twitter for family meals focused content, including shopping tips and recipes. Share your own family meal experiences, misadventures and solutions within your social channels. And, remember; use the hashtag #familymealsmonth to be part of the conversation!

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    Source Note: Cornell University College of Human Ecology Department of Policy Analysis and Management: Do Family Meals Really Make a Difference?, Eliza Cook, Rachel Dunifon. 2012, http://www.human.cornell.edu/pam/outreach/upload/Family-Mealtimes-2.pdf

  • Meal Planning 101

    by Beth Richwine | Aug 11, 2016

    It’s nearing 5 o’clock and you haven’t a clue what you will make for dinner…sound familiar?  You're not alone!  Most people fall into 1 of 3 camps, 1) the planners with their family planners and grocery lists, 2) the non-planners who wander the grocery aisles, not a clue who will be home tonight to eat dinner and 3) somewhere in the middle are those who plan their meals and made a grocery list, but left it at home only to end up pulling through a drive-thru again…  With a little planning, the dreaded “What’s for dinner?” question will not have you looking like a deer in the headlights and instead answering “Its pasta night! Dinner in 30!”

    Many of us want to be more organized and try to plan ahead for a week of meals, but find it difficult for one reason or another to stick to the plan.  There are many benefits to meal planning, you will save time & money, there is a tendency to eat more nutritionally healthy meals, and you have more quality time with your family!

    Meal planning doesn’t have to be complicated or time-consuming!  It can be as simple as making a menu and posting it to the fridge or as hi-tech as using a meal planning app on your smartphone. Here are the meal planning basics so you can start putting the power of being prepared to work for you.

    Start with a menu

    Choose 5-6 meals for the week and create a grocery list for the meals.  Look for quick, tried-and-true meals that can be made without a lot of effort and save testing new recipes for the weekend and rotate them in your weekly menus later.  For easy planning, pick a theme for each day of the week (heard of Taco Tuesday?), like Mexican Monday, Pasta Wednesday or whatever your family loves.  It can be as simple as the main protein like switching between beef, pork and chicken throughout the week.  Let the family get involved by picking the theme or meal one or two nights for the week ahead.

    Use a calendar

    Whether you have a family planner hanging in your kitchen, online, or use a smartphone; it helps to put the meals on the calendar so anyone can take a look to see what’s on the menu.  I like to add the recipe link so anyone can start dinner ahead if I’m running late – no more “I didn’t know what you had planned…” and if you need to lay out meat to thaw, you have one place to check and remember!  Does your family complain about meal re-runs?  When you use a calendar to track meals you can easily see what you had last week or the week before to avoid menu repeats.

    Make a grocery list

    Most people know that shopping from a list not only saves you time and money, but it can also save your sanity!  There are many list apps available for your smartphone such as GroceryIQ, Out of Milk, Wunderlist and the Notes app; to name a few.  Grocery list apps have large databases of items that you can add to your list, most of them organize the list by the grocery aisle and some even offer coupons on items added to your list!  Most of them also allow you to share lists so anyone can do the shopping!  Retailers are jumping on board with online shopping and curbside pick-up at many large supermarket chains.  Check out your favorite store's website to see if they have shopping programs available in your area.  If you have their savings card, you can often add coupons to your card with out having to clip coupons and remember to bring them with you!  Like I said, you are not alone in that 'somewhere-in-the-middle' camp...

    Go to the Grocery

    Yeah, most of us dread it, but you gotta get the food somehow.  There are online grocery services in many major cities, but if you are like me and can’t get delivery, you have to go old school and shop at the store.  When is the best time to go the store?  Well, it’s not during rush hour which is usually as most people are getting off work or on weekend afternoons.  Weeknights after dinner, between 7 and 8 pm, tend to be a less busy time to shop.  You do run the risk of stock being low, so you might have to try a few different times and days at your store to see what is best for you.  I shopped on a Monday at 9 PM the other night and had the store nearly to myself.  Other than the meat and deli counter being closed; I had no problem finding everything I needed.  My husband loves going to the butcher shop on Sundays anyway and picking up whatever we need for meat – it’s his thing and I am glad to let him do it!  Some of us like pedicures, some like picking out a T-bone steak; we're not judging!

    Prep ahead

    Whether it is on the weekend or one night in the week, try to look over your recipes in advance and see what you can prep ahead.  Think about chopping veggies, marinating meat, get the slow cooker out for the next day, anything you can do to help you save time.  You can even make meal kits in your pantry by storing items together for easy grab-n-go (don't forget to include the recipe!).  I sometimes cook ground beef or chicken ahead and freeze for use later on.  A huge time saver!

    Whatever your plan, however you choose to track your menu; meal planning is the way to have less stress through the week and eliminates the what’s for dinner dilemma!  Which camp do you belong to?  Do you have your own menu planning tips to share?

  • Tips on Beating the Heat this Summer

    by Beth Richwine | Jul 11, 2016

    It is starting to warm up nearly everywhere.  While it’s heating up outside, there is no reason to get heated inside.  With these tips and recipes, you are sure to stay cool!


    Have you heard that eating spicy food can cool you down?  It’s true!  By eating food that is hot, it may cause you to sweat, thus cooling you down.  Eating lighter meals are also good choices, such as salads.  Heavy, fatty foods will make you feel heavy and sluggish.  Watermelon and cantaloupe are great fruit to keep on hand for snacking.   Make our Melon Prosciutto Salad for a light and hydrating meal.

    Turn off the oven and turn on the grill and slow cooker.  Both options will not heat up your kitchen like a hot oven will.  We have several Slow Cooker recipes that you can make that not only keep the oven off, but make dinner time less daunting after a hot day.  Or try our Panzanella bread salad or cool Gazpacho for no-cook meal options.

    In the home

    Keep shades and curtains pulled during the hours when it is the hottest.  This can reduce heat into your home by about 45%.  You can open them at night when it is cooler and the sun has gone down.  Have you checked your fireplace damper?  In the summer months or when you are running an air conditioning unit, close the damper.  If the damper is open you are essentially pulling in hot air from outside causing it to work harder.

    If your dishwasher has the option, skip the dry cycle and let them air dry with the door open.  You will be surprised how much cooler you can keep the kitchen!

    You can remove hot air from a stuffy room with a box or window fan.  Point the blades outside to suck out the hot air at night, this works much better than blowing hot air around in a room.  Make sure you run the vent fan in your bathroom while taking showers; it helps remove moisture and humidity.

    Your body

    Wear light weight, loose fitting clothing made from cotton or linen (breathable) and choose light colors.  This allows air movement and sweat to evaporate keeping your cooler.  If you can, keep your feet cool by wearing sandals or breathable shoes.

    Drink plenty of water and drink often.  You need to replace moisture as you sweat it out to stay hydrated.  Alcohol, caffeinated drinks or drinks with lots of sugar are dehydrating and you should avoid on hot days.

    Did you know that you can cool yourself down by cooling your wrists?  Place a cold or frozen bottle of water against the inside of your wrist to quickly cool the blood flowing through your veins!  Another trick is to keep a spray bottle of filled with water in the fridge, when you get hot give yourself a quick spritz.  As the water evaporates, it cools you down.  Other body cooling spots include your neck (think pulse point), inside of your elbow and knees as well as the tops of your feet and inside of your ankle.  Did your mom put a cold compress or cool washcloth on your forehead when you ran a fever?  Although it is not a pulse spot, it is another common cooling spot, but the area in front of your ear closer to your temple is more ideal for cooling you down, think pulsing headache.  In the past couple of years, cooling towels have become very popular, they get cool when wet and kept around your neck can cool you down when you become overheated.

    How can you tell when you have overheated?  Signs of heat exhaustion include: confusion, dark urine (sign of dehydration), dizziness or fainting, fatigue, headache, muscle or abdominal cramps, nausea, pale skin, profuse sweating and rapid heartbeat.  If you have any of these symptoms, get in the shade, remove unnecessary or tight clothing, drink water and apply cooling cloths to the pulse points mentioned above.  More serious is heat stroke which can cause serious issues that require medical assistance.  Heat stroke is more common among adults over 50.  Symptoms can include: throbbing headache, dizziness or light-headedness, lack of sweating, red, hot and dry skin, muscle weakness or cramps, nausea or vomiting, rapid heartbeat, rapid shallow breathing, confusion or disorientation, seizure or unconsciousness.  If you or anyone around you displays these signs, call 911 and wait for the paramedics.  Get them to a cool place if you can and remove unnecessary clothing.  Try some of the cooling methods from above to help lower their body temperature while waiting for help.

    This summer be sure to wear sunscreen, drink plenty of water, eat light meals and don’t forget to check on the elderly and your pets, they are susceptible to the heat and need a bit more attention on a hot day.  What's your favorite way to keep cool?

  • Our Best Kitchen Cleaning Tips

    by Beth Richwine | Jun 01, 2016

    We have been cleaning tips with you all month long. Many of you start the spring with a good spring cleaning and so far we cleaned our spice rack, decluttered the pantry, and last week cleaned and organized the refrigerator. If your goal is to have a sparkling clean kitchen, you are in the right place!  We searched the web for kitchen cleaning tips, tried them out and now we are sharing them with you! We love that most of these use simple products that you already have!  Did you know that baking soda and vinegar are your cleaning companion?!  Each one of these tips use one or the other or a combination of both!

    Wood Cutting Boards

    We love our wood cutting boards! And some can be rather expensive so in order to keep them around for a while, here are our tips for cleaning and taking care of them.  Wood cutting boards should never be put in a dishwasher or soaked in water where they can warp, split or crack.

    The easiest way to clean them is using some lemon, kosher or coarse salt, white vinegar and baking soda. For general cleaning wash the board with hot, soapy water and dry immediately. It’s best to let it stand upright so air can hit all sides to make sure it is dry. To deodorize smells like onion or garlic, wipe the board down with white vinegar which can act as a neutralizer. To get rid of stains, sprinkle the surface with baking soda and a bit of coarse salt. With a lemon that has been cut in half, work the paste into the wood and rinse. To keep boards from drying out wipe then down occasionally with a small amount of mineral oil and a slightly damp rag.

    Garbage Disposal

    Being that we should never, ever put our hands in the disposal; it’s kinda hard to know just how dirty is in there. But trust me, it is really dirty, like disgusting dirty. And here is an easy way to get it clean and odor free!

    What you need: baking soda, coarse sea salt, lemon (or lime) and some ice. You also want to grab an old toothbrush and soft sponge Have some hot water on hand, about 3-4 cups worth.  Pour about ½ cup of baking soda down into the disposal and add one cup of white vinegar. This will fizz a bit, let it go for a few minutes and pour the hot water down the drain to rinse. To get the grime and other junk from the grinding blades, fill the drain with about 2 cups of ice and pour 1 cup of coarse salt over the ice. Run cold water and turn on the disposal and let that grind (be prepared, it makes a horrible noise!) until the ice is gone.

    To deodorize, cut a lemon or lime in half and run water and turn on the disposal. Toss the lemon or lime half down the drain and the citrus cleans and deodorizes your drain! Now, if you are brave, you can clean the grimy, slimy stuff out of the rubber cover in the drain with baking soda or powder kitchen cleaner. Not many people like putting their hands near the disposal, and we totally get it. You could use a toothbrush to scrub to save your hands.

    Grimy Cabinets

    Over time cabinets get greasy from the stove, kitchen mishaps and dirty hands.  With just two ingredients, your cabinets can look amazing again!

    It seems counter-intuitive to use oil to remove oil, but trust us it works! Mix together 1 part vegetable oil (or mineral oil) and 2 parts baking soda in bowl. Depending on how many cabinets you have to clean will determine how much of the paste you need. Take the paste and apply directly to the cabinets, you can use your fingers, a soft cloth or a sponge. If your cabinets have nooks and corners, you might want to use a toothbrush to get into the tight spaces. Just work it around and let it fall off to your counter (we put down towels to catch the dropping paste). You will be amazed with the nasty gunk that comes off!  Use a mild cleaner to remove any remaining oily residue.

    With the clean cabinets, it seemed the right time to condition ours! You can wipe on lemon oil or orange oil to your condition cabinets.


    Microwaves are used daily in many households, even by the most saavy of cooks! And how many times have you yelled, “put a napkin over that!” only too late...as a mild explosion happens in your microwave from your husband warming up last night’s spaghetti and meatballs!!  If you are quick and clean it up immediately, no problem, but often times it sets and hardens to concrete consistency in there. An easy way to clean the inside is with water, vinegar and steam!

    Grab a microwave safe bowl or glass measuring cup, a toothpick, sponge, some vinegar and water. Fill the bowl or measuring cup with 2 cups of water and add 2 tablespoons of vinegar. Drop the toothpick in the cup (apparently it helps to get the water boiling, we’re not scientist, but that is what is said to do so we did) and place in the microwave. Run on high for 5 minutes. When the timer goes off, don’t open the door! Let it set for 2-3 minutes to let the steam works its magic! The steam will loosen stuck on food spills to make it easier to wipe. After 2-3 minutes, remove the bowl/cup – be careful the water will be HOT! Carefully remove the turntable and wash in your sink. Take your sponge and wipe down the interior of your microwave and watch the food come right off!


    You wouldn’t wash dishes in a dirty sink, so why wash dishes in a dirty dishwasher? Check the manual that came with your dishwasher to see if there is a filter than can be removed and cleaned. What, you don’t have the manufacturer booklet? Just kidding, most of don’t, thank goodness for the internet! Just search for the brand and model, if you can’t find the model try searching for the customer service number and they should be able to help you. If you are able to locate the filter, remove it and wipe off all solid food and rinse under warm water to dislodge any small stuff. This filter is where all that food you supposedly don’t have to clean off goes. Personally, my dishes are nearly clean before they are put in the dishwasher.

    Next use some hot water and a toothbrush or a rag to clean the seal around the dishwasher. Sometimes food will get stuck here and needs to be wiped away.

    White vinegar can be used to clean any clogged holes in the dishwasher sprays.  Place a dishwasher-safe cup in the top rack and fill with about 8 ounces of vinegar. Run a cycle on the hottest setting and make sure the dishwasher is empty. You can also use a powdered lemonade mix to dissolve hard water and mineral deposits. The citric acid solution is what does the trick! Pour the contents of a package into the soap dispenser and run an empty load on the hottest setting.

    There you have it!  Our best and favorite ways to deep clean the kitchen using basic things you have on hand.  With little elbow grease you kitchen will be sparkling clean!  Tell us your favorite tried-and-true cleaning tips?  We'd love to hear from you!  Tag us using #tuttorossotomatoes on social media!
  • A Cleaner Fridge For a Healthier You

    by Beth Richwine | May 25, 2016

    All month we are sharing Cleaning Tips for spring! Spring cleaning usually involves windows, curtain cleaning and moving furniture, but there are other areas that are often ignored like your spice rack or pantry. Today we are tackling the fridge!

    Cleaning the fridge, really deep cleaning it’s more than simply tossing the white Styrofoam containers. Here are our tips for cleaning and reorganizing your fridge.

    To get started grab a few cleaning essentials such as dish towels, dish soap, a sponge, paper towels, a trash can, some warm water and an all-purpose cleaner (make a simple solution using a gallon of hot water, 1 cup clear ammonia, ½ cup vinegar and ¼ cup baking soda).

    If you can, pull the fridge out from the wall so you can dust underneath and behind. You can unplug your fridge if you want to save a bit of energy while cleaning; just don’t forget to plug it back in!

    Grab your trash can and remove everything! Check expiration dates, and throw anything out that is expired or near expiration (if you don’t think you will use within the date). Put everything you’re keeping on a counter or on the floor so you can organize later.

    Now that you have an empty fridge, you can remove the drawers and wash them in your sink or bathtub. If you can remove the door bins, take those out too. Some refrigerators have removable shelves, if so, yep – get ‘em out of there! Spray the interior with your all-purpose cleaner and let sit for a few minutes. For sticky messes, take a dish rag or towel and soak in your cleaner. Put the wet rag on the sticky mess and let sit for a few minutes so it can loosen up to make it easier to clean. Wipe down everything, the walls, shelves, shelf seams (that spilled soda is still lurking here) and the door seal.

    Put back the drawers, bins and shelves and you are ready to start organizing! This is also a good time to check the thermostat. Refrigerators should be kept at 40° or lower to prevent bacteria growth. The doors are typically the warmest area in the fridge, so keep perishable items out of this area.

    Take a quick inventory of what you have left. How many barbecue sauces do you really need? Combine where you can and wipe down the lids, jars and other items that might be a bit sticky. Upper shelves can be for leftovers, drinks, things that are used often and that can be easily found. Lower shelves can be saved for items you will use in meals throughout the week as well as eggs, and ready-to-eat items. Keep your veggies and meats in the drawers, separate of course if you have two drawers! If they are stacked drawers, use the lower for meat, you don’t want to accidentally contaminate your fresh veggies and fruits. Condiments, sauces, salsa, pickles, etc., can be placed in the door(s). Try to keep like items together so it is easy to find and grab what you need. Feel free to add fridge organizers if you want, most stores have lots of space-saving storage items for soda and more! Have you ever considered putting a small lazy-susan in your fridge? It is great for small items like yogurt for quick grab-n-go in the morning!

    Now that you are re-stocked, plug it back in (if you unplugged when starting), push it back in place and wipe down the exterior. Depending on your fridge surface, use the correct cleaner. For a stainless surface, use a special stainless cleaner, wiping in the same direction of the grain. An all-purpose cleaner can be used on enameled steel surfaces.

    And now you’re done, set back and admire your sparkling clean fridge! The best way to keep it clean is on a weekly basis, throw out old food and check for expired food, and clean up spills immediately before they get sticky and hard to clean. What tried and tips do you have for a clean and organized fridge?

  • A Decluttered Pantry

    by Beth Richwine | Apr 29, 2016

    Now that we tackled the Spice Rack, how about getting the pantry organized? How long has it been since you did a purge and cleaning in there? Can’t remember – then it has been too long! In just a couple of hours you will have a pantry that is just as hard working as you are! Here’s what to do…

    With social media becoming such an acceptable way of ‘recording’ our lives, why not take a ‘before’ shot of your pantry and the ‘after’ so you can share the results of your hard work! You will want to first get rid of all stale or expired food. Check everything for dates and open your flour and grain bags for kitchen pests, and throw anything away that has been contaminated. Look at your canned items; they should have a best by date stamped on the can or lid. Most unopened canned products are good for three years. Check each can for leaks, swelling or anything that could indicate contamination and throw it out. The best by dates don’t mean the product is bad; it is simply the date that ensures the best quality of the product. If you have items that are still good, but you don’t think you will use them, this is a great time to donate to a food bank, check feedingamerica.org for locations near you. Put all items for donation together or in a box, and only donate items that are still good! Don’t forget to check pasta for expiration; yep even pasta has a best by date! If you have the space move things like flour, grains and opened pasta into airtight containers. Not only does it help keep things fresh it also helps keep bugs and other contamination out! Flour, baking soda and baking powder also have best by dates, so check everything for dates. But wait, didn’t we say put them in airtight containers? Yes, we did. We also suggest that you put a piece of tape on the bottom with the best by date written on it. You can pull the tape and jot the new date down when you replace it. Don’t forget to make a list of staples you need to replace, nothing more frustrating than starting a recipe only to find you don’t have all of the ingredients!

    Now, what about those small appliances in your pantry? Take a look at everything and ask yourself “when was the last time I used this?” if is been awhile or you since became a vegetarian, maybe you can get rid of the meat grinder? It’s up to you and how much storage space you have. Add these items to your donation box. You know what they say…one person’s trash is another’s treasure!

    After the great purge, go ahead and wipe down the shelves. It’s a good time to start clean, keep critters at bay by having a clean space, no crumbs, opened packages or sticky messes! Feeling good? Thought you might! Now it’s time to put it all back! We suggest you put some thought into this before just putting stuff back on the shelf. You can organize like items such as canned fruits and vegetables, soups, sauces, oils and marinades and baking items. It really makes putting groceries away much easier. Look for wasted space and maybe add an extra shelf so you can more easily stack smaller items. Or add tiered shelving so you can easily see labels when going to grab a veggie or can of soup for lunch. We also love the idea of adding baskets or bins to add items for quick meal planning. For example in one basket put all of your pasta and pasta sauce so you have quick access for spaghetti night or taco seasoning, taco shells and canned beans in another for Taco Tuesday! You can also make copies of your families’ favorite recipes and store in the bin – you never know your teenager just might surprise you with dinner one night! Be careful not to overload your shelves, canned food is heavy and you can easily break a shelf if you don’t space it out. Maybe put canned tomatoes on one shelf, and soup on another.

    What tips do you have for an organized pantry? What did we forget?

  • Tips For An Organized Spice Rack

    by Beth Richwine | Apr 29, 2016

    We’re all guilty…you’re at the grocery and you have Pizza Stromboli on the menu this week. You know it calls for dried oregano, but you can’t remember if you have any at home, or if you do; is there enough? So you would rather be safe than sorry, and buy more; only to get home and find you have two bottles already in the spice drawer. We’ve all been there. Because there was that one time during dinner prep when you didn’t have what you needed to make a recipe and swore that you’d never be without again! And now you can barely shut the overflowing spice drawer, let alone find what you need! Check out our tips for a cleaner, fresher and organized spice drawer to ensure you have fresh spices on hand when you need them!

    You have a drawer full of spices, when do you toss the old and replace with new? Well, spices and herbs are best the first 3-4 months after they have been opened and retain their flavor for about a year. They don’t go bad necessarily, but lose their potency to give you the best result in your recipes. Whole seeds last longer, say a year or two. Give them a quick smell, your nose will clue you in when you are uncertain, the aroma will weaken over time, so if you can barely smell basil in the jar – toss it. Some things like poppy seeds and sesame seeds will go rancid, so it is best to replace them more often (better yet, store them in your fridge door). And when you buy new, mark a purchase date on them so you don’t have to play the guessing game next time!

    Organizing your spices; start by first taking a quick inventory of what’s in there. If you have dates on your jars and bottles and they are within the shelf life, put them aside and throw away anything else you are unsure of, and give yourself a pat for being a spice goddess. Yeah, it stinks throwing out a bottle when you only used a teaspoon three years ago for that one dish, but it’s time, let it go. This is your time to purge and be free to toss away! Put your spices into groups, think about what you reach for most often, the ones you less often, and those you have no clue the last time you used or what on earth it is. Toss all the old ones, purge those you don’t recognize, combine any open jars if they are near the same age and get ready to organize. Spices should be kept away from heat, light and air, store them in a drawer or in a cabinet. If have space for a multi-tier shelf or lazy susan, get one, it makes it much easier to grab quickly while you are cooking. If you use a drawer they make nifty spice storage just for drawers, so you can have the labels looking right at you when you open the drawer, although they aren’t as space-saving as some others. There are many ways to organize, you can store them alphabetically, group by cuisine or by how often you use them. It is really up to what works best for you! An organized kitchen is one step closer to a more flavorful dinner!

  • Provencal Seafood Stew with Garlic Aioli from Amy Thielen

    by Beth Richwine | Apr 18, 2016

    Like so many seafood-lovers who live in landlocked regions, I suffer major crustacean cravings—and I’ve found that they go away instantly when I make a mixed seafood stew like this one. No question, buying shrimp and crab and whitefish—and not to mention, real saffron--for one dish is a splurge, but I think of this as a good celebratory dish, an impressive party dish. Remember to save your shrimp shells and add them to the initial broth: they add a deep complexity to the stew. The quickly stirred-together garlic aioli is essential, and traditional. Any leftovers can be mixed with chopped eggs and any leftover chopped seafood for the most decadent-ever egg salad.

    Provencal Seafood Stew with Garlic Aioli

    Garlic Aioli
    2 heads garlic plus 1 clove
    1 cup mayonnaise
    1 teaspoon lemon zest
    Juice of 1/2 lemon
    3 tablespoons extra virgin olive oil, plus more for roasting garlic
    salt and fresh round black pepper to taste

    Seafood Stew
    4 tablespoons extra-virgin olive oil
    1 cup diced onion (1 small)
    1 cup diced leek (1 small), white and light green parts
    6 cloves garlic, mined
    1 tablespoon paprika
    1/2 teaspoon fennel seeds
    1 (28 ounce) can Red Gold Whole Peeled Tomatoes, poured into a bowl and crushed
    1/4 teaspoon saffron threads, crumbled
    2 bay leaves
    4 sprigs fresh thyme
    6 sprigs fresh parsley
    1/3 cup white wine
    1 teaspoon salt, or to taste
    fresh ground black pepper
    5 cups water
    1 pound shrimp
    1 pound crab legs
    1 pound white fish, such as bass or walleye
    1/4 cup finely grated raw Yukon Gold potato (1 small)
    pinch of cayenne pepper
    2 tablespoons butter
    Baguette for serving

    For the Roasted Garlic Aioli, preheat oven to 325º F.  Cut the top 1/4 inch off of two heads of garlic, exposing the cloves.  Set in the center of a heavy square of aluminum foil, cover with a few drops of olive oil and close the foil tightly.  Bake the garlic until very tender and squeezable, about 45 minutes.  Cool slightly before pushing the cloves out of the paper shell, reserve paper shell for seafood broth.  Smash the garlic cloves to a paste and put in a bowl.  Grate the remaining raw garlic close finely and add to the roasted garlic, then add to the mayonnaise, lemon zest and juice, olive oil and salt and pepper to taste.  Set aside.

    For the soup, heat the 4 tablespoons of olive oil in a heavy bottomed stock pot, and add the diced onion and leek.  Cook, stirring, over medium heat until tender, about 5 minutes.  Add the minced garlic, paprika and fennel seeds and cook for 1 minute.  Add the crushed tomatoes, saffron, bay leaves, thyme, parsley, salt and pepper; cook gently for 5 minutes.  Add the white wine, bring to a simmer and cook for 2 minutes.  Add the water and bring to a simmer.

    Clean the shrimp (peel and devein), reserving the shrimp shells and tails and add to the soup.  Pull off any small parts of the crab that doesn't hold meat (wingtips) and add to the soup.  With heavy kitchen scissors, slice the crab legs on both sides for easy removal.  (You can go ahead and remove the meat from the shells now and add all the shells to the broth) Cut the fish into bite-sized pieces and add any trim to the soup.  Simmer the broth for 30 minutes, until fragrant and flavorful.

    Strain the broth through a colander, pressing down on the solids with a back of a spoon to make sure you get all of the liquid and pour into a clean sauce pot.  Peel and grate a potato finely and add to the liquid.  Simmer until thickened and the potato disappears into the broth, about 5 minutes.  Taste and adjust seasoning with salt and pepper.  Add the fish and shrimp and poach gently for 3 minutes.  Add the crab legs and poach another 2 minutes, or until the seafood is gently warmed through.  Add the butter and stir to incorporate.

    To serve, slice a baguette on a deep diagonal, toast and spread thickly with the Roasted Garlic Aioli.  Ladle the soup broth and seafood into wide bowls and serve with the aioli toast.

  • Q & A with Andie Mitchell Part 1 of 3

    by Beth Richwine | Apr 08, 2016

    We recently had the wonderful opportunity to chat with blogger Andie Mitchel of AndieMitchell.com. We will share our "interview" with you over the next few weeks on our blog. Get to know Andie!


    Welcome Andie! Why don’t you take a second to introduce yourself?

    Hello! I’m so happy to be joining my friends at Tuttorosso! About me: I am a writer, speaker, and recipe developer. I am the blogger behind AndieMitchell.com and the New York Times bestselling author of It Was Me All Along, my memoir about losing 135 pounds and the journey to find balance, and Eating in the Middle: A Mostly Wholesome Cookbook.

    For someone who is new to your blog or hasn’t read your memoir, It Was Me All Along, would you share why started your blog.

    I started my blog in 2010, four years after losing 135 pounds. By then, I had been reading food and healthy living blogs for a few years, and I loved them. I was so inspired by the bloggers I followed--from their recipes and creativity to the unique ways they chose to share their lives online. It was refreshing to find others who loved food and cooking as much as I did! I decided to start my own for so many reasons, but mostly because I knew I had some delicious healthy recipes worth sharing. I also knew that in time, I wanted to write about my weight loss, the struggles I had with emotional eating, and working toward a peaceful relationship with food, because I knew there had to be others who would relate.

    What is your cooking background and how do you get ideas for your recipes?

    I may not have professional culinary training, but I have a true passion for food. Most of my knowledge comes from cooking with my mom growing up, a whole lot of experimentation, and an obsession with cookbooks. I find inspiration for recipes everywhere--from meals out at restaurants and changing seasons to local dishes I try when traveling. I love to take that inspiration and then try to make my own version in a wholesome way. I love to draw on that inspiration and make my own wholesome versions.

    We met you a few years ago at a blogger event where we compared our Whole Peeled Tomatoes against other popular brands and if we remember correctly, you were shocked with the results and switched brands of canned tomatoes. What made you a fan of Tuttorosso Tomatoes?

    Years ago, I bought whatever canned tomato brand was on sale. But I noticed that in doing this, my sauces were always inconsistent. Sometimes they tasted a little tinny/metallic while other times they could be bitter–even when my recipe remained completely the same. But two years ago, I was introduced to Tuttorosso and when we did the comparison, it was night and day! I couldn’t believe it. Tuttorosso’s plum tomatoes were firm, intact, and tasted sweet, while all of the other brands were mushy and mostly bitter-tasting. I’ve been a Tuttorosso convert ever since!


    Come back next week when we learn more about Andie's just released cookbook and some of the challenges when making healthier choices.

  • Q & A with Amy Thielen

    by Beth Richwine | Apr 07, 2016

    It’s been an exciting year collaborating with Amy Thielen , the James Beard Award-winning chef, author of The New Midwestern Table and host of "Heartland Table" on Food Network. Get to know Amy and try her recipes here.


    What made you want to become a chef? Who has influenced your cooking the most?

    My mom and my Grandma Dion, her mom, were both huge influences on me, and laid the foundation for my lifelong cooking obsession. Grandma Dion taught me how to make the family coffee cakes, breads, and pies by feel and ratio rather than cup-measure, which is a more accurate way to bake. But it was my mom who put a paring knife in my hand at a young age and taught me how to use it. She also taught me how to shop, how to look for the best ingredients—not at the farmer’s market, but at our hometown grocery store. She sought out the best romaine (curled at the tips), the best pork roasts (marbled with fat), the best limes (smooth-skinned). From her, I learned that good food lives and dies with the details.

    At Red Gold we believe that the best recipes start with the best ingredients. Why do you think Red Gold is different than other canned tomato brands?

    I use all kinds of canned tomatoes in my kitchen, but most often I use whole canned tomatoes, which I pour into a bowl and crush them by hand, and Red Gold tomatoes are without peer, my favorite canned tomato. They crush to a tender slush right away, which tells me just how ripe they were when picked, and that they’re naturally sweet.

    Where do you find inspiration in the kitchen?

    In the summer, I find inspiration in my garden. I love adding fresh herbs—basil, cilantro, parsley, thyme—to my food, and I do it in large amounts, in handfuls. But I also love looking out my kitchen window over the sink and seeing my cut-flower garden. I know, flowers aren’t edible, but their beauty inspires me to make something beautiful at the stove—does that make sense?

    What’s your favorite go-to ingredient?

    I would have to say GARLIC. I’m a garlic fiend. I’m also a big fan of toasting nuts in butter in a pan on the stove, until they’re brown and crisp, and pouring them over greens. You’re from Minnesota, how has being from the Midwest influenced your cooking style? My Midwestern upbringing has made me unafraid of butter! I use about half of what my mom would use, and people from other regions still think it’s too much. (Not true. You can’t ever have too much. French chefs and mothers can’t both be wrong.)

    Are there any culinary trends you are wild about right now?

    I’m really happy to see a resurgence in wood-fired cooking, which is something that my husband, Aaron, and I have been doing for a long time. He designed a grill that lowers up and down over our campfire, which allows me to grill over wood coals. It goes without saying that steaks grilled over hot oak and pine coals taste incredible, but I love to grill vegetables over wood, too: potatoes, romano beans, asparagus, you name it.

    What spring ingredients are you most excited to cook with this year?

    I cannot wait until the rhubarb is big enough to harvest. I make pies, but also make large pans of slow-cooked baked rhubarb spears (from a recipe in my cookbook), which we eat all week long over yogurt and ice cream. Rhubarb is our family-fruit (even though it’s technically a vegetable).

    What’s your favorite meal to cook for family and friends?

    I like to have large parties, and enjoy making wide spreads of food based on a theme: lamb shashlik cooked over the wood fire, for example, with all kinds of Persian sides; Chinese gingered ribs with greens and rice; Crock-Pot Barbecoa with a big taco bar. Things like that.

    If you could tell the home cooks of the world one thing, what would it be?

    When you’re entertaining, don’t be afraid to make something new! I love experimenting on my guests. As long as I make one thing I know will be successful, generally guests love to help you decide whether the new one is successful, and what you might do to improve it.

    Do you have a go-to quick and easy meal for school nights?

    Spaghetti and Meatballs. I make every part of it from scratch, but rely on my food processor to speed up the process. I’ll give you a little rundown: I process some fresh bread to crumbs and set aside. I blitz the onion, carrot, celery, and garlic in the food processor and then cook this vegetable base in a pan in plenty of butter until it’s soft and copper-colored. I scoop out half of the caramelized vegetables and add to the meat—half ground-pork, half ground-beef—and then add the fresh bread crumbs, a couple of eggs, a dollop of ricotta cheese, a bunch of grated parmesan, and some herbs (dried or fresh, depending) and mix swiftly. I roast the meatballs in a hot oven. Meanwhile, I puree the canned tomatoes (If it were just for me, I’d just hand-crush them, but my 8-year-old son, Hank, likes his spaghetti sauce smooth. What can I say? Kids.) and add the tomatoes to the rest of the caramelized vegetables, along with a little swished water from the can, and cook until sweet and thick, about 20 minutes. Tip the cooked meatballs into the sauce, and ladle both over cooked spaghetti. It takes about an hour, but makes the very best spaghetti and meatballs.

    What advice would you give parents who want to involve their children in the kitchen?

    Start involving them early, and around age 6 or so, let them use a knife! I give Hank a small paring knife and encourage him to cut things for me: cheese, apples, tomatoes. It gives them confidence.

  • Eating In The Middle Andie Mitchell

    by Beth Richwine | Apr 05, 2016

    You may have read on our Facebook or Instagram feed that this month we are working with Andie Mitchell of AndieMitchell.com (formerly CanYouStayForDinner).  Over the next few weeks we have a 3 part blog series to get to know Andie better and how she has found her own balance Eating in the Middle, which is also the title of her just released cookbook!  You can order a copy here.  Today is a quick introduction to Andie, meet Andie!


    Hi! I’m Andie Mitchell, the food-loving blogger behind AndieMitchell.com. I’m also the author of two books: the New York Times bestselling memoir, It Was Me All Along, which shares my journey to lose 135 pounds and ultimately find balance with food, weight, and body image, and the recently published cookbook, Eating in the Middle: A Mostly Wholesome Cookbook. I have always felt most at home in the kitchen--whether in mine or someone else’s. It truly is the heart of the home and so many of my favorite memories have been made there. But even though I love food, it hasn’t always been a smooth or easy relationship. For years I struggled with my weight. 10 years ago though, staring down at a scale and seeing 300 pounds staring back up at me, I knew I had to turn my life around. I lost 135 pounds between 2005 and 2006, and one thing was for sure: if I wanted it to last, I had to overhaul the way I cooked. I bought new fruits, vegetables, grains...I experimented with brand new methods of preparing meals. I tried lightening my favorite recipes, sometimes successfully and sometimes not, and learned so much in the process. In a way, I was learning to cook all over again. And while it wasn’t quite as sweet as it was by my mom’s side years before, it was so much more rewarding. Today, I know that making wholesome meals with fresh ingredients is essential to feeling good in every way. I care about the brands I use because my history and journey has taught me to appreciate this body I have and I only want to treat it well. That’s why I love Tuttorosso, because they value freshness, simplicity, and quality--just like I do!
  • Anise: Freshen Up Your Dash Stash

    by Beth Richwine | Mar 10, 2016
    Spice #4: Anise
    Ahhh, anise. This is the final herb in our Tuttorosso ‘Freshen Up Your Dash Stash’ series. Like parsley, the flowering plant anise (sometimes called aniseed) also belongs to the Apiaceae family. It’s been used in Mediterranean cooking for centuries and is most commonly found in baked goods like breads, cakes and cookies. But its sweet, aromatic and faint licorice taste adds complexity and an interesting dimension to more traditional Italian dishes, as well.

    About Anise:
    • Originally from Egypt and the Middle East, anise was brought to Europe for its medicinal value.
    • Ancient Romans often served spiced cakes with aniseed called 'mustaceoe' at the end of feasts as a digestive.  This traditional of serving cake at the end of celebrations is also from where the tradition of serving cake at weddings originates.
    • Anise's main use in traditional European herbal medicine was for treating colic, stomach cramps and reducing flatulence.
    Pairs Well With: Apples, beets, caramel, carrots, chocolate, citrus, cinnamon, coconut, coriander, cranberry, fennel, figs, fish, garlic, peaches, pomegranates, pumpkin

    Preparing Anise:
    • Both anise leaves and seeds carry the plant's distinctive taste, but seeds are the only part we cook with.
    • The seeds of the anise plant (aniseed) may be used either ground or whole.
    • The seeds open up when simmered, releasing many essential oils, which is why it's often used in soups, stews and savory sauces.
    Recipes to try with Anise:
  • Parsley: Freshen Up Your Dash Stash

    by Beth Richwine | Mar 03, 2016

    Parsley feels like an old friend; it’s reliable, bright and makes everything just a little bit happier. A member of the Apiaceae family (along with dill, fennel, coriander and anise), parsley has been used across Italy and Europe for more than 2,000 years. Perhaps parsley’s greatest perk is how versatile it is, adding brightness and depth to salads, soups, sauces and other classic Italian dishes.

    About Parsley:

    • Parsley is the world’s most popular herb and derives its name from the Greek word meaning “rock celery.” Parsley is also a natural breath freshener, which is one of the reasons why it’s popularly used as a table garnish.
    • The ancient Greeks believed parsley was sacred and used it both to adorn victors of athletic contests as well as the tombs of the deceased.
    • Parsley also has many nutritional benefits and includes vitamin C, vitamin A, folic acid and various antioxidants.
    Pairs Well With: Basil, bay leaf, beef, chives, dill, garlic, lettuce, marjoram, mushrooms, grains, onion, oregano, thyme, tomatoes.

    Preparing & Storing Parsley:
    • There are many varieties of parsley, which fall into two main types: curly leaf and flat leaf.  We recommend using flat leaf Italian parsley in Italian cooking for a fuller flavor.
    • When shopping for fresh parsley, look for perky, bright green bundles and shy away from anything yellow or wilted.
    • Fresh parsley can be washed and stored in the fridge for up to a week.  Make sure to keep the bunches in a glass of fresh water and covered with a plastic bag.
    Recipes to Try with Parsley:
  • Marjoram: Freshen Up Your Dash Stash

    by Beth Richwine | Feb 25, 2016
    Spice #2: Marjoram
    Think of marjoram as a slightly sweeter oregano.  In fact, marjoram is a type of oregano.  But marjoram is more delicate and floral, lacking the abrasiveness and intensity of oregano.  Marjoram's also a member of the Mint family, enhancing salad dressings, soups, stews and poultry.  It's an herb that definitely deserves some love in your spice arsenal.

    About Marjoram:
    • You're most likely familiar with marjoram's flavor even if you don't think you've had it before.  Marjoram is oftentimes found in popular herb blends like herbs de Provence.
    • A symbol of happiness to the Greeks and Romans, both civilizations would crown bridal couples with wreaths of marjoram to symbolize love and joy.
    • Marjoram has often been used as a steam inhalant to clear the sinuses and relieve laryngitis.  European singers have preserved their voices with marjoram tea and honey for centuries.
    Pairs Well With:  Artichokes, basil, cinnamon, cumin, eggplant, fennel, garlic, mushrooms, onion, oregano, parsley, poultry, thyme

    Preparing & Storing Marjoram:
    • Marjoram is best used fresh rather than dried.  Its leaves are what give it a sweet and mild flavor.  For this reason, it's best to add them to your dish at the last possible moment.
    • When you're ready to cook with marjoram, separate the leaves from teh stems and chop the leaves as the recipe instructs.
    • To store fresh marjoram, roll it up in a damp paper towel, loosely wrap it in plastic wrap and throw it in the crisper drawer of the refrigerator.
    Recipes to Try with Marjoram:
    • Pairing well with poultry and tomatoes, use fresh marjoram in this Chicken Cacciatore Soup recipe.
    • Marjoram can easily replace basil in many recipes try it with our Tomato Basil Soup
    • Try replacing fresh oregano with fresh marjoram in your favorite salad dressing recipe like in Tuscan Bread Salad.
  • Rosemary: Freshen Up Your Dash Stash

    by Beth Richwine | Feb 18, 2016
    Which Italian herbs are spice-rack staples in Tuttorosso kitchens?  We're exploring some of our favorite Italian spices that we recommend always having on-hand.  First up, we're deep diving into rosemary and why this woody herb is the perfect seasoning for so many Italian classics.

    Spice #1: Rosemary:
    Rosemary isn't just a Christmas decoration.  This strong, woody herb is part of the Mint family and adds a refreshing flavor to everything from breads and desserts to meats and soft cheese all year long.

    About Rosemary:
    • Rosemary grows in the wild throughout the Italian countryside and across the Mediterranean.  Its botanical name Rosemarinus officinalis is derived from Latin meaning "dew of the sea," most likely referring to its pale blue flowers.
    • During the Middle Ages, rosemary supposedly repelled evil spirits.  People would often keep sprigs under their pillows to chase away bad dreams.
    • A symbol of fidelity, friendship and loyalty, rosemary has also been used quite frequently in wedding bouquets throughout history.
    Pairs Well With:
    Apples, asparagus, basil, citrus/lemon, cranberry, fennel, garlic, grains, mushrooms, marjoram, onion, oregano, parsley, thyme, tomatoes.

    Storing Rosemary:
    • When stored properly, fresh rosemary lasts a long time in the fridge; longer than any other herb.
    • To store fresh rosemary, roll it up in a damp paper towel, loosely wrap it in plastic wrap and throw it in the crisper drawer of the refrigerator.
    • If you've got more fresh rosemary than you know what to do with, dry it yourself.  Clip the fresh rosemary sprigs off the plant and wait for it to dry.  Then strip off its piney leaves and store them in an airtight container in a cool, dry place.
    Recipes to Try with Rosemary:
  • Impress Your Sweetheart

    by Beth Richwine | Feb 11, 2016
    An Extra Sweet Valentine's Dinner

    Sure, you can make reservations and eat from a prixe fixe menu, but if you want to win your sweetheart over; make them a meal they won't forget - at home!  There is nothing like a home cooked meal to show your love.  And just in case you haven't made reservations...you've come to the right place!

    Tuttorosso has put together two menus for you to choose from, or mix and match, or make your own menu from our many recipes!  We love these menus for their formal structure of Antipasto (appetizer/starter course), Primo (first course) and a Secondo (second course); which makes for a long leisurely meal where you can spend quality time with your loved one!  So many of us are busy and finding time to sit and enjoy a meal together seems more of a luxury these days.  To make the most of a romantic evening, cook together and take time to really chat and enjoy a real date night!

    Pop open some Prosecco, decant a bottle of red, put on some romantic music, and cook up an extra sweet Valentine's Day dinner!

    Menu One: From the Heart

    Wrapped Brie with Tomato Chutney
    Spaghetti Carbonara
    Pork Chops with Tomato Relish

    Menu Two:  Perfectly Matched

    Antipasto Salad
    Perfect Marinara
    Braised Beef with Red Wine and Tomatoes

    Tell us, will you be going out or staying in this year for you Valentine's celebration?

    Click here for all of the recipes >
  • Five To Try Series: Ingredient #5 Piquillo Peppers

    by Beth Richwine | Jan 25, 2016

    Most of us immediately think HOT when we hear the word “pepper.” But the sweet, succulent and smoky flavors of piquillo peppers make these a favorite in Italian and Spanish cuisine.

    Piquillo Pepper Facts:

    • A variety of chile, the piquillo pepper features a sweet, juicy, tangy taste with not too much heat.
    • Their name is derived from Spanish, meaning “little beak.”
    • Piquillo peppers are hand picked, roasted over open fires, peeled and then packed into jars. Usually they’re just soaking in olive oil or their own natural juices.

    Piquillo Pepper Tips:

    • Try substituting any roasted red pepper ingredient for piquillo peppers to add a tangy, unexpected flavor.
    • Piquillo peppers are ideal for being stuffed with meat or seafood due to their firm skin and bold flavor.
    • Piquillo peppers also pair quite well with anchovies, another ingredient featured in our ‘5 Ingredients to Try in 2016’ series.

    Ways to Try Piquillo Peppers:

  • Five to Try Series: Ingredient #4 - Capers

    by Beth Richwine | Jan 22, 2016
    Don’t be fooled by their small stature. Capers are tiny but they’re also mighty. Sometimes an acquired taste, capers have an unusual, salty yet floral flavor. From Chicken Piccata to Eggplant Caponata, capers are the leading lady in many Italian dishes, so give them a chance to shine in your kitchen.

    Caper Facts:
    • Salty, floral, lemony and briny all at once, capers are actually pickled flower buds.
    • The caper plant i s small flowering bush that grows wild along the Mediterranean coastline.
    • Capers are picked by hand, sorted by size and then brined or packed immediately in salt to lock in their moisture.
    Caper Tips:
    • Capers can be packed in variety of ways, like in vinegar, oil, brine, or simply sea salt.  Chefs recommend using sea salt-packed capers if you can get your hands on some.
    • Before use, rinse them under cold water or mild and then drain them.
    • Since capers are packed in salt brine, they'll last a very long time, so don't feel compelled to burn through your jar all at once.
    Ways to Try Capers:
  • Five to Try Series: Ingredient #3 Pine Nuts

    by Beth Richwine | Jan 18, 2016
    Crunchy yet soft. Sweet yet savory. Pine nuts are a favorite in Italian kitchens for these very reasons. Pine nuts have a way of adding a subtle crunch to dishes that yearn for something special. They’re also rich in history and rich in antioxidants, so eat up!

    Pine Nut Facts:
    • Pine nuts are the small edible seeds in the female cones of pine trees.  They've been eaten and enjoyed across Europe and Asia since the Paleolithic period.
    • There are many different kinds of pine nuts.  The European variety are long and slender while Asian pine nuts are shorter and stubbier.
    • Pine nuts are a great source of plant-derived nutrients, minerals, vitamins and mono-unsaturated fatty acids to help reduce cholesterol.
    Pine Nut Tips:
    • Pine nuts aren't only for pesto.  They're a great addition to many sauces, salads, vegetable dishes and even breads.
    • When buying whole unshelled pine nuts, look for those featuring a bright brown color and uniformity in size.  They should also be free from cracks and spots or a bad smell.  Store your shelled pine nuts in airtight plastic bags or jars and always try to buy fresh nuts from authentic stores, when possible.
    • Some people are highly allergic to pine nuts, so make sure you ask your guests before liberally sprinkling them onto every dish.
    Ways to Try Pine Nuts:
  • Five to Try Series: Ingredient #1 Anchovies

    by Beth Richwine | Jan 08, 2016

    Beloved by some and feared by many, these small, oily fish are a staple in Italian kitchens. And for good reason. There’s a lot to love about these little fish. Not only are they affordable and sustainable, they’re also big on flavor, making them the perfect addition to sauces, dressings and pastas.

    Anchovy Facts:

    • Anchovies have been eaten around the world for thousands of years. They’re mostly used in the Italian regions of Campania, Calabria and Sicily.
    • Packed in olive oil and salt, anchovies are an easy way to add depth and complexity to many dishes, offering umami—the coveted fifth taste. In fact, anchovies are often the secret ingredient in many dishes when you can’t put your finger on what makes it taste so exciting.
    • Anchovies are packed with protein and other nutrients like Omega-3 polyunsaturated fatty acids, Vitamin E, Vitamin D and Calcium.

    Anchovy Tips:

    • Salt-packed anchovies and oil-packed anchovies can be used interchangeably in recipes. However, oil-packed anchovies are slightly saltier and should be soaked prior to use in cold water, milk or dry white wine for 30 minutes.
    • Replace anchovy filets for anchovy paste, if you prefer (the ratio is ½ teaspoon of paste for every anchovy called for in a recipe).
    • Remember that anchovies are quite salty, so back off a bit on the seasoning when you first start using them.
    • If you don’t use the whole tin or jar of anchovies, the leftovers will keep for up to two months when covered and kept in the refrigerator.

    Ways to Try Anchovies: