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I've made this recipe for Barley Salad with bulgar a number of times. I usually use this site as a guide for cooking bulgar when I buy it from the bulk bins; otherwise I just follow package directions.

I don't know if there is anything "scientific" behind this, but when I've tried this I found that salsas with a finer texture - more pureed/less chunky - have less of a texture change after freezing than chunkier salsas. Good luck!

I cook pretty much everything outside in the summer - including boiling water for pasta, even eggs. When I was little we remodeled our kitchen and it took months, so my mom discovered there is really nothing that can't be cooked on the grill. That being said, grilling can be kind of a process so...

I just found a new brie spread - it's pretty low in calories and fat (for cheese at least). It comes in a triangle-shaped resealable container and different flavors. The one I got had basil and garlic and probably some other things. I've been eating that on crackers. Yum!

Try the recipes on lynseysnatural.com - I like to focus on naturally nutritious foods instead of things like artificial sweeteners, and I like to make things that are really filling so you can be satisfied with less. Try substitutions like using barley instead of rice; smaller amounts of...

Growing up, my mom tried to make homemade caramels every year and the first couple years they always came out runny like that - she just had to switch up the recipe and finally found one that worked. Good luck!

In terms of them being eco-friendly, they are made with wind energy and things like that, but in terms of functionality I'm just curious about how sturdy they are with the less plastic factor

They are made out 25% less plastic

Has anyone tried these yet? I like the idea of them being better for the environment, etc., but I'm worried they will be too flimsy. Thanks!

I'm not sure what sort of recipe you're using, so this may not be a viable solution, but you could do a jar with all the dry ingredients for the chocolate sauce (cocoa powder, sugar, spices, etc.) and ingredients on how to cook it - then you still get the same idea but definitely don't need to...

I did cilantro last year in a pot that I put outside for most of the summer and brought in when it got too hot and again in the fall - it was very easy (I went out of town a couple times and it survived without anyone watering it) and I had tons of cilantro throughout the late spring, all summer...

I really like Barefoot Contessa, too, especially the new Back to Basics shows. I'm also starting to watch some of the cooking shows on the fitness channel - I was expecting a lot of sugar substitutes and things like that, which I'm not so into, but they recipes actually been really good. Lots of...

OK - sorry for the delayed response! For the potato salad: Quarter or halve about a pound of red potatoes; cover with at least an inch of cold water in a big pot and boil until fork tender. Drain and set aside. While those cook, quarter a red onion and then cut it into very thin slices; then...

In Denver, CO... Casual: My Brother's Bar - I always get a Ralphie burger (buffalo ... the name of CU's buffalo) with their signature cream cheese/jalapeno topping Nice: Zengo - fun things like meat cooked on steaming rocks at your table

Modern KitchenAid - plus all the attachments, especially the ice cream maker for summer!

For things like this, I make potato salad with quartered or halved (depending on size) red potatoes that I boil and toss with very thinly sliced red onion, minced garlic and chopped green onions, in a dressing with a little champagne vinegar, mustard, olive oil and salt and pepper so I don't...

I would guess you steam the spinach and then roll it using a sushi rolling mat - they have them at most kitchen stores. That's how they would get them so tight. You don't mention if they were warm/cold/room temperature, but with the salmon roe I would guess they were served cold, so cook...

My mom's favorite treat for a special occasion is a mimosa - you can make it extra-special by using blood orange juice instead of regular orange juice!

I don't want to promise you anything, but I've done it before and I survived...

Marinate them with apple juice (and salt and pepper, garlic, etc., whatever you like) then grill with some onions. After you take everything out of the pan, make a pan gravy using (new) apple juice.

I had friends over after work, so I needed something really quick: I set out a bunch of chopped veggies with hummus, then made a couple different flatbread pizzas using store-bought flatbreads. I did one with chopped sundried tomatoes, the oil they were packages in, spinach, garlic and feta...

I like to chop up all the vegetables for a stir fry - bell peppers, onion, broccoli, garlic, etc. - and add them to shelled edamame and snap peas, then freeze them with some soy sauce and salt and pepper. Whenever I make chicken, steak or salmon I cut it into strips and the next night I just...

We have it in Colorado, or at least Denver, and I know they have it in Washington, Oregon and California

Roast chicken with lemons and herbs de provence, with baked sweet potatoes and spinach salad. I almost always do a roast chicken on Sunday so I can use the leftover meat during the week - I tend to get too impatient to cook meat every night!

Thanks everyone - I think the packing is my problem. I've tried a bunch of different recipes and they all fall apart, so it makes sense that it's the packing. Even though the crust I made fell apart, the pie I tried this weekend was great: graham cracker crust filled with 2 C fresh blueberries...