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DIY :: edible flower ice cubes, raspberry + herbs ice cubes and lavender + mint ice cubes

from Listotic

36 of the BEST kitchen tips and tricks! (with pictures)

Use a cupcake tin to make fruit-filled ice cubes, then add them to pitchers of water or sangria at your spring and summer parties.

Baked Parmesan Herb Zucchini // These were delicious and went perfectly with the fish I made. Plus, they were FILLING. I ate 3 of the halves for lunch the next day, too. Zucchini might be my new favorite healthy food (besides avocado, obviously).

from The Yummy Life

How to Store Onions, Garlic & Shallots

This is an easy way to extend the life of onions, garlic, and shallots. They should stay firm and fresh for up to 3 months.

How to roast garlic: cut tops off of cloves (as in picture), place each head in one compartment on a muffin tin, pour 2 tbsp olive oil on top of each head, add fresh cracked pepper and maldon sea salt, cover lightly with aluminum foil, bake for 1 hour at 400°F. Spread on french bread or eat plain. So good.

Freezing buttermilk or heavy cream cubes for cooking. I never use a whole carton nor do I have in stock when a recipe calls for a bit! This is genius!

from How Does She

18 Easy Food Hacks That Will Change The Way You Cook!

I LOVE this idea! After making soup, freeze it in plastic cups to make individual serving sizes to eat later. (The Redheaded Princess: Creamy Chicken and Gnocchi Soup)