EDIBLES

Mix up the everyday: New ways to elevate at-home cooking

Published

6 months ago

04/16/2026

(Feature Impact) Most families know and love their tried-and-true family traditions, especially when it comes to the secret sauces, time-tested techniques and recipes that deserve to be passed down from generation to generation. No matter how legendary the home cooks, though, there’s always room for new tricks, whether it’s a fresh spin on a classic dish or a smarter tool that makes the after-dinner cleanup effortless.

Incorporating new techniques and fresh ideas can invigorate your everyday cooking in unexpected ways. Consider these grandma-approved twists on tradition from the experts at Finish, who offer winning ways to enhance cleanup no matter what techniques you turn to in the kitchen.

Plan Ahead

If you’re used to throwing together dinner at the last minute, learning to meal prep can help with trying new recipes. Take a look at what you have on hand before scouring a few cookbooks (or cooking websites) for appetizing dishes to try then head to the store to fill in the missing ingredients. Meal planning may save you time, money and, perhaps, a little sanity – and potentially help you branch out your menu, too.

Club It Up

Joining a cookbook club allows you to flex your social muscles and sample new recipes and techniques from different cultures with fellow foodies. For example, this savory, meat-free Lubiyeh recipe just may become a new household favorite. Featuring stewed green beans simmered in a vegan broth with the added kick of Aleppo pepper and sweet red pepper paste, it’s both bright and rich, and pairs well with rice, lavash or thin pita with a smattering of raw onions for a little extra punch.

Simplify Cleanup

Once the cookbooks have been shelved and the plates have been cleared, tackle the cleaning jobs with an option like the new Finish Ultimate Quantum – their breakthrough dishwashing detergent with Finish’s most advanced formula yet – offering an unbeatable clean even on tough stains in hard water (220 PPM). This grandma-approved technique can help you conquer clean dishes, so it makes sense to switch.

Veg Out

If meat is in constant rotation at your house, consider rotating in a Meatless Monday meal like pasta primavera, or celebrate your own version of Taco Tuesday with bean- or lentil-based tacos instead of chicken, pork or beef. Opting for vegetarian or vegan meals utilizing hearty veggies like squash, eggplant and potatoes can help you save money at the grocery store and nourish your body with heart-healthy nutrients.

Grow a Garden

Starting a garden may seem like a daunting task, but it doesn’t have to be. You can begin with a few herbs growing on a windowsill before embarking on a bigger outdoor gardening project, where transforming a small patch of earth for growing vegetables, herbs or berry bushes can be just the thing to elevate eating at home.

To learn more, visit finishdishwashing.com.

Lubiyeh

(Lebanese Green Beans Stewed with Tomatoes and Garlic)

Recipe courtesy of Jeanette Chawki and the League of Kitchens on behalf of Finish

Servings: 4-6

2 pounds string beans or flat green beans
1/8 pound garlic (about 18 medium cloves)
7 1/2 cups water, divided
1 1/4 pounds plum tomatoes (about 5)
1 tablespoon sweet red pepper paste
1 1/2 teaspoons tomato paste
1/2 teaspoon white sugar
1/2-1 teaspoon crushed Aleppo pepper flakes
1/2 cup extra-virgin olive oil
1 tablespoon kosher salt, or to taste
1 large white or yellow onion, for serving
thin pita, lavash or another flatbread, for serving (optional)

Trim ends of string beans or flat green beans. Put beans in bowl. Use hands to break beans into 2-3 pieces about 1 1/2 inches long.
Peel garlic. Trim rough or damaged root ends and cut large cloves in half lengthwise.
In medium saucepan, bring 6 cups water to boil. Once boiling, carefully add plum tomatoes and cook just until skins begin to break, 4-5 minutes. Turn off heat and drain. When tomatoes are cool enough to handle, remove and discard skin.
Cut tomatoes into rough 1/2-inch chunks, removing any white or green parts near stem. Put tomato chunks in bowl. In separate small bowl, stir sweet red pepper paste, tomato paste, white sugar, crushed Aleppo pepper flakes and 1/2 cup water until paste is dissolved into liquid; set aside.
In large wok or skillet with deep sides over high heat, heat extra-virgin olive oil.
Add garlic and fry, shaking pot occasionally, until cloves lightly brown, about 90 seconds. Add green beans and stir with wooden spoon. Turn heat to medium-low and stir in kosher salt. Add 1 cup water and stir. Raise heat to high to bring water back to simmer then lower to medium-low. Cover and cook, stirring occasionally, just until beans are cooked through, about 20 minutes.
Stir in tomatoes and pepper paste mixture, increase heat to high and cook until liquid boils. Cover pot, keeping lid slightly ajar, reduce heat to medium-low and cook until tomatoes are soft, sauce has thickened slightly and garlic is tender, about 20 minutes. Taste for salt and add if needed. Keep warm until ready to serve.
Put down clean dish towel and place onion on top. Smash onion with heavy cutting board 2-5 times then peel it.
Squeeze whole onion over sink between hands to remove some juices. Wash onion under cold running water, squeeze it between hands again then pull it apart into pieces, removing roots and any stem, and put it on small serving plate.
If using pita, separate circles into two thin pieces. Bake or toast thin pita, lavash or other flatbread until crispy or blackened in spots. For sandwiches, warm bread.
Serve stewed green beans and raw onion with pita, lavash or other flatbread, either open-faced or rolled into sandwich.

Photo courtesy of Shutterstock (women in kitchen)

SOURCE:

Finish

EDIBLES

Published

1 day ago

10/08/2026

bowienews

Spices are the key to great cooking year round, but especially during the holiday
season. What would apple cider, gingerbread cookies or pumpkin pie be without their distinct spicy flavors? Bland! Spices, whether subtle or bold, make the difference between an average meal and a memorable one. Fall is an earth-toned season filled with a pallet of warm colors, so it’s fitting that we also connect the season with “warm” spices.
Warm spices are known for their strong and fragrant flavor and include cinnamon, ginger, nutmeg, cloves and cardamom. Variations of these spices are mixed together and sold as pumpkin spices, gingerbread spices and garam masala. As the weather cools, try combining
these warm flavors with another fall favorite—popcorn. Popcorn is a whole grain that provides carbohydrates and fiber to the diet and is naturally low in fat and calories. Consuming at least 3 or more ounce equivalents of whole grains per day can reduce the risk of several chronic diseases and may help with weight maintenance. That’s good news for your waistline. As health- conscious cooks look for ways to add taste appeal to snacks like popcorn, pairing them
with warm spices is a great solution.

Cinnamon-Spice Berry Popcorn
6 cups air-popped popcorn
3 tbsp. brown sugar
3 tbsp. light corn syrup
1 1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. cloves
1 1/2 tbsp. light margarine
1/2 cup Craisins

Combine brown sugar, corn syrup, spices,
and margarine in microwave-safe bowl;
cook on HIGH heat for 2 1/2 minutes
until bubbly hot.
Add Craisins to popcorn; toss with hot sugar
mixture until well coated. Cool mixture
before serving or store in airtight container.
Serves: 4
Maple Pumpkin Spice Popcorn
2 tbsp. brown sugar
2 tbsp. maple syrup
1 1/2 tsp. pumpkin spice mix
1 tbsp. butter or margarine
1/2 cup chopped pecans, optional
5 cups popped popcorn
In a large saucepan or pot, heat brown sugar,
maple syrup and pumpkin pie spice mix
over medium heat. Cook, stirring, 3 minutes
or until sugar is dissolved and mixture is
bubbling. Stir in butter until melted and well
blended. Add pecans, if desired, and popcorn
and stir until well coated.
Allow mixture to cool before serving. Serve
immediately or store in an airtight container.
Yield: 5 cup

EDIBLES

October is National Popcorn Poppin’ Month

Published

1 week ago

10/01/2026

bowienews

Pop Up a Celebratory Snack
Popcorn lovers rejoice: October is National Popcorn Poppin’ Month, a seasonal celebration of one
of America’s oldest and most beloved snack foods.
As farmers head into the fields to harvest crops, families and friends gather to enjoy this ever-
popular treat. Whether it’s prepared on the stovetop, in the microwave or ready to eat from the
bag, Americans consume 14 billion quarts of this whole grain each year.
Celebrated for its seed-to-snack simplicity, popcorn is also non-GMO, vegan, gluten-free, sugar-
free and naturally low in fat and calories, which makes it an easy fit for dietary preferences – and
it’s budget-friendly.
Add in popcorn’s irresistible smell, taste and versatility, and it’s easy to understand its
popularity. With so many different ways to eat it –plain, buttered or blended with the irresistible
flavors of this French Onion Popcorn recipe – popcorn fits many moods and occasions.
Pop up a bowl and join the Popcorn Poppin’ Month celebration with more recipes at popcorn.org.
French Onion Popcorn
Ingredients

10 cups popped yellow popcorn
3 tablespoons unsalted butter
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon dried parsley
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon black pepper
1/4 teaspoon kosher salt, plus more to taste
1 cup finely grated Gruyère cheese
1/2 cup finely grated Parmesan cheese
Directions

Preheat oven to 300°F. Line large rimmed baking sheet with parchment paper and set
aside. Place popcorn in a large bowl, removing any unpopped kernels.
Melt butter in small saucepan or microwave safe bowl. Remove from heat and stir in
onion powder, garlic powder, dried thyme, dried parsley, dried rosemary, black pepper
and salt until combined.
Drizzle popcorn with seasoned butter and toss well until evenly coated. Add Gruyère and
Parmesan, tossing again to distribute cheese evenly.
Spread popcorn in an even layer on prepared baking sheet. Bake, stirring halfway
through, until cheese is melted and popcorn is lightly crisp, about 8 to 10 minutes.
Let cool for 5 minutes before serving. Taste and season with additional salt, if desired

EDIBLES

Pack pasta salad in a jar for taste of summer for school lunch

Published

2 weeks ago

09/24/2026

bowienews

(Feature Impact) When students open up their lunchboxes in the cafeteria, it’s fun to be greeted with something bright, colorful and fresh. Pasta salad is a summer picnic staple, but once the weather starts to cool and kids head back to school, there’s nothing to say you can’t send a taste of summer with them.

The beauty of pasta salad is it’s totally customizable, ideal for eating cold and easy to make ahead of time. That means you can spend the evening before school dishing up jars then pop them in the fridge for a quick morning grab-and-go lunchbox filler. Adults in the household can take one to work while kids have their own at school – and if anyone wants a different dressing or no olives, it’s an easy accommodation.

If you’re making this Pasta Salad in a Jar recipe as the main course instead of a lunchtime side, up the protein by adding beans, chicken or cubed cheese to keep kids energized for the second half of the day. Choose whole-grain or high-protein pasta for an extra nutritional boost, and pack in vitamins and fiber with plenty of crunchy fresh produce, from cucumbers and carrots to tomatoes and olives.

Find more school-day recipes at Culinary.net.

Pasta Salad in a Jar

Recipe adapted from Best of This Life
Prep time: 10 minutes
Servings: 1

Dressing:

2 tablespoons olive oil
2 tablespoons red wine vinegar
1/8 teaspoon dried basil
1/8 teaspoon oregano
1/8 teaspoon parsley
salt, to taste
freshly ground pepper, to taste

1/4 cup canned chickpeas, rinsed
1/2 cup halved grape tomatoes
1/2 cup diced cucumber
2 tablespoons sliced Kalamata olives
1 cup cooked pasta of choice, cooled
1 cup chopped spinach

To make dressing: In canning jar, combine olive oil, vinegar, basil, oregano, parsley and salt and pepper, to taste. Stir in chickpeas.
Layer tomatoes, cucumbers, olives, cooked pasta and spinach over dressing.
Refrigerate until ready to serve. To serve, flip jar over and lightly shake to combine dressing with other ingredients.

Photo courtesy of Unsplash

SOURCE:

Culinary.net