EDIBLES

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

Published

4 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

Celebrate summer with homemade peach ice cream

Published

5 days ago

08/13/2026

bowienews

(Feature Impact) Nothing screams summer more than ice cream – although sweet, juicy peaches are a close runner-up in the competition. For the ultimate seasonal celebration, combine the two fan favorites with this homemade Peach Ice Cream recipe.

Using ripe, succulent peaches will make this ice cream burst with natural sweetness, while the vanilla and brown sugar add extra richness and a hint of caramelized flavor. A little brightness and zing from the fresh lemon juice finishes off your bowl of refreshing summer goodness.

The recipe requires an ice cream maker, and you’ll need to freeze the bowl for 24 hours before you churn, so be sure to plan ahead. Once finished churning, you can serve it immediately or pop it in the freezer to enjoy during the next heat wave.

Find more summer dessert recipes at Culinary.net.

Peach Ice Cream

Recipe adapted from Stephie Cooks
Prep time: 25 minutes
Churning and freezing time: 5 hours, 30 minutes
Servings: 12 (makes 1 1/2 quarts)

4 cups fresh peaches, peeled and sliced (5-6 peaches)
1/2 cup granulated sugar
1 cup brown sugar
3 tablespoons fresh lemon juice
2 1/4 teaspoons vanilla extract
2 cups heavy cream

Prior to churning: Freeze bowl of ice cream maker 24 hours.
In large bowl, combine peaches, sugars, lemon juice and vanilla. Let sit 15 minutes, stirring occasionally, until sugars have dissolved and peaches are juicy.
Place peach mixture in blender or food processor; pulse until peaches are broken down but not totally pureed. Add heavy cream; stir to combine.
Pour mixture into airtight container and refrigerate 1-2 hours, or overnight.
Use ice cream maker to churn mixture according to manufacturer’s instructions. Once churned, serve immediately for softer consistency or place in airtight, freezer-safe container and freeze 2-4 hours to harden before serving.

Photo courtesy of Unsplash

SOURCE:

Culinary.net

EDIBLES

6 simple, fun school-day meals with minimal chaos

Published

2 weeks ago

08/06/2026

bowienews

(Feature Impact) When it comes to planning lunches and dinners on busy school days, simplicity is the name of the game. Parents who are already juggling carpools, practices, errands and homework don’t need anything extra added to their plates while they’re trying to get food onto everyone else’s.

Choosing uncomplicated meal ideas like these back-to-school recipes lets you reclaim some precious time from the morning and evening chaos. Designed to fit seamlessly into your existing routines, the recipes are familiar, flexible and filling – and, perhaps most importantly, won’t keep you standing at the stove for hours. Make it easy for your loved ones with Healthy Family Project’s registered dietitian-approved meal ideas packed with the nutrition to keep your family fueled all day.

Visit HealthyFamilyProject.com to find more easy, family-friendly recipes for back-to-school season.

Mandarin Chicken Rice Bowls – This fresh, fun dinner starts with a base of rice topped with juicy mandarin slices, savory chicken, fresh vegetables and a bright citrus dressing. Plus, it’s easily customizable to each family member’s tastes and preferences.

Lemon Blueberry Pancake Lunchbox Bites – To make your kids’ eyes light up when they open their lunchboxes, opt for recipes that feel a little playful. These mini pancakes paired with colorful fruits definitely fit the bill, and they’re a great way to disguise nutritious ingredients like oats, eggs and bananas. Include a cup of yogurt on the side to make lunch dippable and interactive.

Tomato Turkey Burger Bowls – Burger night gets a healthy twist in this creative recipe, which swaps a beef patty for lean ground turkey and oily French fries for roasted potato wedges while leaning into classic toppings like lettuce, tomatoes and pickles. If the kids still prefer their burgers as sandwiches instead of bowls, provide buns on the side so they can build their own.

One-Pot Cheeseburger Mac – If just imagining a sink full of dishes makes you tired, that means it’s the kind of night for a one-pot dinner. Pasta, cheese, tomatoes and onions combine with your choice of protein for a hearty and satisfying comfort meal that might remind you of your own childhood.

Greek Salad with Cucumbers, Tomatoes and Watermelon – Whether you pack them as a healthy school lunchbox side or serve as a refreshing after-school snack, these salad cups keep weekday flavors fresh and interesting. The combination of cucumbers, watermelon, tomatoes, feta and mint means your loved ones are getting fruits, veggies, protein and herbs all in one. For on-the-go enjoyment, remember to pack the dressing on the side.

Easy Quesadilla Dippers – Cookie cutters aren’t just for cookies anymore. Eating is generally less of a battle for kids when their food is in fun shapes, so let them choose their star, heart, gingerbread man or dinosaur to make these quesadillas more craveable. Fillings are flexible, too: layer cheese with chicken, beans or cooked veggies of your choice then serve with a side of salsa or guacamole for dipping.

SOURCE:

Healthy Family Project

EDIBLES

Yes please to grilled cheese of the year, with a protein punch

Published

1 month ago

07/09/2026

bowienews

(Feature Impact) A grilled cheese sandwich isn’t just a lunchtime staple; it’s a beloved cultural icon. There is a universal magic in the combination of ooey-gooey cheese, golden bread and a little butter – but in 2026, this comfort food classic is getting a functional upgrade.

It’s also safe to say nostalgia is delicious and addicting, which is why Borden Cheese is sharing not one, but two, prize-worthy recipes, one of which packs a protein punch and another that’s a pure classic, perfect for spreading smiles and happy bellies.

Protein, Please: The Protein Powerhouse is the Grilled Cheese of the Year, and it’s easy to see why. It’s a protein-packed masterpiece designed for the modern appetite. Featuring a creamy, dual-cheese combo of mild cheddar and Borden Mozzarella Cheese Melts, the sandwich is melted over 5 ounces of tender sliced chicken breast and delivers more than 40 grams of protein and about 8 grams of fiber when paired with the right bread. Served with a tangy Greek yogurt and Dijon mustard “powerhouse sauce” and pressed between golden, crispy bread, this grilled cheese isn’t your ordinary melt. It has been transformed into a massive protein boost.

Tried n’ True: While modern flavors and trends are delicious, nostalgia is too. In fact, a whopping 20,000 fans cast their votes for America’s Favorite Grilled Cheese, asserting a fervor that’s unmatched when it comes to their perfect melt, and awarded The Classic the title of “America’s Favorite.” This comforting recipe pairs extra sharp melts with American singles on sliced white bread for a perfect, ooey-gooey bite that reminds you the cheese truly “makes” the sandwich.

VisitBordenCheese.com/grilled-cheese-day for other ooey-gooey grilled cheese recipes created for 2026.

The Protein Powerhouse

1 tablespoon butter, softened
2 slices bread fortified with protein and fiber
2 Borden Mild Cheddar Slices
1 slice Borden Mozzarella Melts
5 ounces sliced chicken breast (deli-shaved or thinly carved)

“Powerhouse” Sauce:

2 tablespoons non-fat Greek yogurt
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika

Heat griddle to medium heat. Butter bread. Layer cheeses and chicken on top of bread.
Place bread on griddle and cook until lightly toasted. Flip and cook other side.
Remove sandwich from skillet or griddle.
To make powerhouse sauce: Mix Greek yogurt, Dijon mustard, garlic powder and smoked paprika until well blended. Slice sandwich in half and drizzle with Powerhouse sauce.

The Classic

1 tablespoon butter, softened
2 slices white bread
2 slices Borden Extra Sharp Melts
2 slices Borden American Singles

Heat skillet or griddle over medium heat.
Spread butter on one side of each slice bread.
Place cheese slices on unbuttered side of bread. Top with other slice of bread with butter facing upward.
Place sandwich on skillet or griddle and cook 3-4 minutes on each side. Using spatula, lightly press sandwich down gently while cooking to melt cheese better.
Remove from skillet or griddle and slice in half.