Tausi Insider

Photo : natashamam ( Shutterstock ) The cranberry muffin is one of my favorite fruit muffins, but, sadly, I never see them in bakeries. We must take matters into our own hands. Luckily, we’re one step ahead with leftover cranberry sauce. Make a plain muffin recipe, or use a blueberry muffin recipe and switch up the fruit. For every two cups of plain batter, mix in one third of a cup of cranberry sauce, and b ake as usual. You’ll have a delicious, lovely, pink-hued muffin to bite into. https://www.tausiinsider.com/12-of-the-best-ways-to-use-up-leftover-cranberry-sauce/?feed_id=332338&_unique_id=645d2329283a9

Photo : Allie Chanthorn Reinmann The concoctions I’ve assembled over these post-Thanksgiving days has given me a lot of insight. Specifically, the idea that certain foods “go together” and other combinations don’t, is really just a load of crap. I’ve eaten a few combinations this year that I would have politely declined in the past, only to find myself scarfing the entire thing (and growling at anyone who tried to take some). I had this culinary revelation while eating a Thanksgiving leftovers-lasagna— and you should too. My mysterious mind has rustled up numerous ways to re-work leftovers, like French- toasting your stuffing or making buffalo turkey pizza , but reading this article had me considering the pros and cons of cramming all of your leftovers into one bulky, strange lasagna. My concern was that every forkful would become an unpleasant putty of flavors, each one competing for the attention of my taste buds, and zero of them shining through— like mixing all of your colors...

Photo : Claire Lower I love ham and roasts and all of the potatoes and pies, but December is, to me, Snack Season. It’s the time for texturally pleasing, salty bites, and the more you have, the merrier you’ll be. In addition to salt, there are two flavors that turn a good snack into a great one: Umami and tang. Worcestershire sauce has both. “Umami & Tang” may sound like an insufferable natural wine bar, but they are important flavors that can do important things to your party spread. I’m sure I could think of a party snack that isn’t improved by Worcestershire sauce, but it would take a long time, and it’s not a particularly fun thought experiment. All of my favorites are made better by its presence, provided you get the real deal stuff with fermented anchovies and tamarind. Anchovies bring the deep savoriness and a little bit of funk, while tangy, fruity tamarind brightens and balances. Start by adding it to a bottle of Heinz cocktail sauce ( along with prepared horseradi...

Photo : Claire Lower I love ham and roasts and all of the potatoes and pies, but December is, to me, Snack Season. It’s the time for texturally pleasing, salty bites, and the more you have, the merrier you’ll be. In addition to salt, there are two flavors that turn a good snack into a great one: Umami and tang. Worcestershire sauce has both. “Umami & Tang” may sound like an insufferable natural wine bar, but they are important flavors that can do important things to your party spread. I’m sure I could think of a party snack that isn’t improved by Worcestershire sauce, but it would take a long time, and it’s not a particularly fun thought experiment. All of my favorites are made better by its presence, provided you get the real deal stuff with fermented anchovies and tamarind. Anchovies bring the deep savoriness and a little bit of funk, while tangy, fruity tamarind brightens and balances. Start by adding it to a bottle of Heinz cocktail sauce ( along with prepared horseradi...