Homemade Edible Gifting: Quick and Easy Recommendations for Giving the Gift of Food this Holiday Season | Tuesday’s Tip of the Day!

This holiday season, consider giving the gift of food! Whether homemade fudge, caramel sauce, candied nuts, or peppermint bark neatly nestled in my favorite weck canning jars, giving the gift of a homemade creation is one way to make a memorable impression.

Follow these steps to get started:

1)    Make your selection! Determine what you would like to make and try a test run. There is nothing worse than making your treats, packaging them and realizing they aren’t shelf stable, for example. This is your chance to make sure that your edible gift, truly will make a positive impression.

2)    Canning Jars: Select and purchase the appropriate size canning jar for creation – i.e. a wider canning jar for peppermint bark and fudge, and a slender jar for caramel sauce. It’s also important when considering the size of jar, to commit to filling it to the top. Make sure you know exactly how much fudge, for example, is needed to fill that jar before committing to its size. Kitchen stores, like Sur La Table, offer a great selection of canning jars while Amazon offers an even extended variety.

3)    Label: Determine how you want to label your creations. Whether using a traditional label maker, hanging gift cards tied around the top, or chalk board stickers, make sure they work with the canning jar at hand.

4)    Shop: Figure out exactly how many batches of treats you need to make to fill the chosen mason jars, make your shopping list, and head to the store!

5)    Time to Get Baking! Once you have made your sweets, make sure they are at room temperature before securing the lid. Regardless of what you have made, be mindful of where and how you store and transport your gifts. 

For other terrific tips and hundreds of recipes, including several for gifting, like my Chocolate Pecan Fudge, Foolproof Caramel Sauce, Spiced Nuts, and Peppermint Bark, to name a few, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Holiday Baking 101: How to Create a Parchment Overhang | Tuesday’s Tip of the Day!

Come that time of year where stockings are hung, trees are adorned with ornaments and carolers are singing songs of holiday cheer and yule tidings, it’s time to dust off our favorite hand-me-down recipes for Grandma’s fudge and peanut brittle. Today, I am going to show you a super simple way to make your holiday bars and candies that much more rewarding with minimal waste and cleanup.

Step one:

Using baking spray, like Pam Baking Spray, line the bottom and sides of your square or rectangular baking dish. Make sure you reach the corners as well! The baking spray will act as “glue” to hold your parchment in place.

Step two:

Using a pencil, trace the width of your baking dish while allowing a 2-inch portion hanging over the side. This is what you will hold on to when you neatly and gently lift the bars from the baking dish. Using scissors, trim the parchment paper making sure it fits perfectly width wise in the pan without any layover, bunching or creases on the side.  If there are creases on the side, the bars will take on that shape as the batter seeps between them using the crease as a mold during the baking process. 

Step three:

Repeat this step going the other way creating, also allowing a 2-inch overhang on either side. Now, both pieces of parchment paper should be overlapping on the bottom and reaching over on all sides.  If the parchment paper keeps rolling inside the pan, turn the parchment paper upside down as sometimes, depending on how the parchment paper was stored or rolled in the container, it naturally wants to keep rolling. In this case, I lay the parchment the opposite way it naturally wants to roll, think turning it inside out against the natural roll from the container it came in. 

Step four:

Add your batter and using an offset spatula, spoon or rubber spatula, smooth the top into an even layer. If the parchment paper keeps folding into the middle, hopefully you caught this under step three, make a crease at the overhang in the hopes the heavy crease will weigh down the sides helping to secure them where they belong.

Step five:

Bake or “set” according to recipe directions.

Step six:

If baking, allow the treats to “set” for 15 minutes before lifting. If you lift to early, and before the baked goods have had a chance to “set”,  they could break or crumble. When ready to lift, take hold of two opposing side’s handles and carefully lift. Transfer to a cutting board and allow to fully cool before cutting into desired size bars. 

For other terrific tips and hundreds of recipes, including numerous utilizing parchment overhang, like my Chocolate Pecan Fudge, Peanut Butterfinger Fudge, or even my Salted Chocolate Chip Cookie Bars,  visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning! 

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos, including a tutorial on making the most delicious – and easiest – fudge ever, solely dedicated to bringing all of these fantastic tips and recipes to life! 

Cheers to starting a new tradition around The Table Together!

Sincerely, 

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Working with Endive | Tuesday's Tip of the Day!

It’s that time of year where gorgeous, crisp rocket-shaped endive (pronounced, “on-deeve”) line our market stands. What to do with them and how to prepare them can be tricky but that’s where I come in. 

Shopping for:
Look for endive whose leaves are tightly closed together, bright green and white in color, firm to the touch, and with no noticeable blemishes.

Storing:
Loosely wrapped in a damp paper towel in an unsealed ziplock bag in the crisper. Remember, like your herbs, endives are a “living” vegetable and are best stored in a cool damp and hydrating environment. 

Cleaning:
The best way to clean endive, is by each leaf one at a time. Since the stem end keeps the leaves held tightly at the core, little critters can easily nudge their way inside the layers of leaves using them as a shield. 

Uses:
Thinly sliced and adorning a salad or as a vessel or shell for a filling inside (think appetizers). Endives offer a neutral flavor profile with enough structure to hold whatever nestles inside. One of my favorite uses, is with pink grapefruit, or a blue cheese, grape and tarragon salad. Yes Please!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning! 

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life! 

Cheers to starting a new tradition around The Table Together! 

Sincerely, 

Tiffany Lewis
Founder and true believer in the power of bringing people around The Table Together! 

Thanksgiving Grocery Shopping Made Easy with These Simple Steps | Tuesday’s Tip of the Day!

Before you drown a double espresso and brave the grocery story, consider these simple steps to make your trip as smooth – and quick – as possible! A true winning combination come Thanksgiving!

Creating the Space:

• The week leading to Thanksgiving, try to eat through your fridge as best as you can! With all the veggies – and that hefty bird – you need all the real-estate you can get! 

Have a Plan:

• Write a Shopping List: Don’t even think about going to the grocery store without a thorough shopping list! Check your cabinets – as well as expiration dates on those herbs – and account for items you already have replenishing with those that you don’t. Having a plan keeps you focused and on a mission at the store. It also keeps impulse purchases at bay while ensuring all ingredients are accounted for.

Often Forgotten Items:

• Don’t forget cleaning supplies, including sponges and scrubbers as well as detergent for your dishwasher, garbage bags, ziplock bags, to-go containers for leftovers, foil, plastic wrap and of course, cooking twine, meat thermometers, coffee pods for your nespresso including cream and sugar, oil, butter and jam for those steaming rolls, salt and pepper! They often don’t make our shopping list because we are so focused on the food, but boy are they important for the overall success!

Account for the Space:

• Make sure you account for where everything is going to go once home, including that 12 + pound turkey, veggies, wine, dairy, pumpkin pie, whipping cream, etc.  Once you arrive home with your groceries, you should know exactly where the turkey is going and that it is stored safely in consideration of your produce and anything else that has the potential of coming in contact with it.

Write a SMART shopping list:

• Tour Your Store Before Shopping: We all know our grocery stores, and if you don’t already have a relationship with one, I definitely recommend paying your local store a visit before you shop. This way, you can get the lay of the land and build your shopping list according to how the store “bundles” items starting with dry first and perishables last to keep them at their prime. This also gives you a nice foundation as you know exactly where the produce section is, that the wine is in the back left corner, adjacent to the baking aisle and dairy section, for example.  
• Categorize: Write your list according to the order in which you will shop (dry first, perishables and ice cream last), and in bundles. I create an excel sheet with categories: Protein, Dairy, Baking, Dry, Alcohol, Produce, and Home-Goods (Ziplock, foil, soap, etc.). This way, I can shop for everything in that category at one time.
• How to Shop: Shop for dry non-perishable items first and work your way toward produce, dairy, flowers and other “fragile” items last. Also make sure your flour, sugar and other dry items don’t get wet from those leafy greens and make sure you keep the eggs on top. And the Turkey…that should go under the cart on the “rack” or “shelf” all by itself so that it doesn’t have the potential of cross-contaminating with your produce.

Bring a Pen & Highlighter:

•  Essential!!! Cross off your list as you go and highlight those items you may need to come back for or shop elsewhere for.  I find that I shop a few stores around the holidays because I like the stock at Trader Joes, the rolls and cinnamon rolls at Blue Chair Bakery – which travel with me from Balboa Island to Seattle – and proteins and veggies at QFC. 

Bring Shopping Bags:

• Cross-body bags are the best because you can carry more and it doesn’t hurt your hands. Even if you have a few cross-body bags, it frees up your hands for a few more bags, or a double shot espresso!

Dress Appropriately:

• Comfy shoes, sweater if your store is as cold as mine, and a purse that you can wear cross-body so you don’t have to worry about leaving your cart unattended. 

Be Patient! Don’t go shopping if you’re on a tight timetable!

• Rushing through your shopping only causes panic and anxiety which is the key ingredient for purchasing the wrong item or forgetting it all together. Unless you are interested in making a few additional – and unnecessary, should I add – trips to the store, carve away a chunk of time where your shopping list has your full attention.

After Shopping, Head Straight Home:

• Don’t let your greens wilt and turkey defrost in your car! Plan on grocery shopping after all your other errands so you can quickly put things away when home.

Now that you are fully equipped to take on your Thanksgiving shopping, I encourage you to start writing your list today! It’s never too early to plan your Thanksgiving feast!

For other terrific tips and hundreds of recipes, including several classic Thanksgiving recipes like my Ultimate Thanksgiving Turkey, Pumpkin Pie with Gingersnap Crust, Cranberry Relish as well as Cranberry Sauce, and Sweet Potatoes with Marshmallows and Pecans, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Mason Jars: My 5 Favorite Uses | Tuesday’s Tip of the Day!

From canning, to serving as vases, hurricanes and cocktail shakers, mason jars are all the rage! Today, I am going to share my top 5 uses for purchasing a collection of mason jars on your next visit to the superstore.

1.     Vases: Mason jars make for great vases as they immediately add character. Consider scattering a collection of varying sizes and shapes across your fireplace mantel, dining room table, bedroom dresser or coffee table. Not only do they make a fun and unique addition, they are inexpensive and easy to wash and store.

2.     Hurricanes: Add a little sand, insert votive, light, voila! Think about an entire slew of mason jars in all varying sizes using battery operated votives if outside!

3.     Cocktail Shakers: Who needs a fancy cocktail shaker when you can use a mason jar. Insert ingredients, top with ice, secure the lid and shake. Plus, a few mason jars on your cocktail cart adds a nice youthful touch.

4.     Making Vinaigrettes: Instead of slowly incorporating your oil while whisking, that alone takes some coordination, add everything to your mason jar, don’t forget that pinch of salt and pepper, secure the lid and shake. Taste, adjust, serve! Plus, leftover vinaigrette can remain in the mason jar until the following day. Why dirty another dish, right?

5.     Shaping your graham or gingersnap crust for Thanksgiving (since it’s just around the corner) pies! Yes, this is an unusual one, but if the bottom of your mason jar is flat – as in, not indented in the bottom – simply press down in your 9” round pyrex, including the corners and sides, to give structure minus the finger indents. P.S. Since we are on the topic, and just in time for Thanksgiving, check out my recipe for Pumpkin Pie with Gingersnap Crust!

For other terrific tips and hundreds of recipes, including dozens for Thanksgiving like my famous Parker House Rolls, Cranberry Sauce and Relish, Green Beans, and even a super simple Turkey, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Cooking to Impress? Don't Chance your Luck on a New Dish or Technique | Tuesday’s Tip of the Day!

Whether cooking that first meal for that special someone or preparing to feed a crowd, set yourself for success by cooking something familiar, comfortable and 100% foolproof! The added stress of cooking for others, especially if not done often, including a thorough (or lack there of) understanding of the involved techniques and necessary cooking equipment required, can overcome, overwhelm and in some cases, ruin your entire evening! So, let me speak from experience and tell you one quick little tip, less is more! Your guests aren’t expecting a Michelin Star meal but they are expecting a “meal” so let’s show them a great time by perfectly executing supper with maximum appeal and minimal effort! Heck, we can always strive for that Michelin Start meal but I would much rather play it safe and make something delicious that everyone leaves raving about! Wouldn’t you?

For other terrific tips and hundreds of recipes, like the above pictured whole roasted chicken, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Baking 101! Tips for Baking at your Best | Tuesday’s Tip of the Day!

They say you can tell a lot about someone simply by whether they prefer to cook or bake. I couldn’t agree more! Bakers tend to be very precise, punctual, organized, patient, type A personality, and like following a plan step by step. Cooks are artistic, enjoy freestyling, going with the flow and prefer to give something a shot before following the instructions. We know both types, don’t we? So, which one are you? Regardless of where you stand, I am here to help take your baking to the next level.

Room Temperature Ingredients:
Ingredients combine better and more evenly when at room temperature. Because of this, make sure your butter and eggs are at room temperature before adding to the mix. To expedite this process, cut your butter into thin slices so they soften faster. Place your whole eggs, still in the shell, in a bowl of room temperature water for 10 – 15 minutes to help take the chill off. If the water gets too cold, refill with fresh room temperature water.

Proper Measuring:
Dry Ingredients should be measured in dry measuring cups, and wet (liquid) ingredients in wet. What’s the difference? Wet measuring cups have a lip for liquid to easily pour out. Dry ingredients, like flour, have a flat top with no lip on indentation on top.  Make sure you read the directions or any notes in your recipes on how ingredients are measured. For example, does the brown sugar say “firmly packed” or does the flour say “1 cup sifted flour” or “1 cup packed flour?” Those details matter and will absolutely make a difference in the overall outcome.

Measuring Flour:

There are many ways to measure flour, but the most common way is lightly sifting flour with a fork before scooping with a separate scoop into your dry measuring cup. Then, using the flat side of your knife, gently tap down on top and the sides helping to “settle” and fill any pockets. Using the same knife, skim off the top removing any excess flour.

Measuring “Packed” Brown Sugar:
Recipes usually ask for “packed” brown sugar. To do this, use a separate scoop to scoop brown sugar into your measuring cup (make sure it’s a dry measuring cup). While doing this, make sure there are no lumps. If there are, pinch them with your fingers. Once your measuring cup is full, press down with your hand until the brown sugar is packed and flat on top. Use a knife to skim off any excess brown sugar from the top if needed.

Adding Eggs:

Before adding all the eggs to your wet ingredients, add them to a separate bowl so you can see and remove shells if needed. Then, with a fork, gently whisk the eggs to just break the yolks. You don’t want to aerate the eggs, you just want to break the yolks so they incorporate easier in the mixer or bowl.  

Adding dry to wet ingredients:
I like to add all my dry ingredients (usually flour, baking soda or powder and salt) to the wet ingredients in one addition. This way, you prevent the potential of overmixing your ingredients as you wait for each addition to incorporate. If you worry about the flour making a dust storm, cover the bowl or mixer with a clean unused shower cap or a clean kitchen towel.

Adding nuts, chocolate chips or any other last additions:

At this point, your dough is probably pretty thick, depending on what you are making of course! If you try folding in these last minute add on’s at the end, it may be hard to evenly distribute them throughout. If using a stand mixer, I like to turn it on for 2 – 4 seconds just so it turns a few times doing the heavy lifting for me. Use your best judgment here so you don’t break your machine, or spatula!

Parchment Overhang:

If making bars, like brownies, 7-layer bars or even fudge, consider using a parchment overhang to help lift the bars out of the pan. This will also help to protect your pan from slicing directly inside – which can scratch your pan and ruin your knife – and makes cleanup so much easier! To do this, simply trace the width of your pan. Cut a piece of parchment paper to fit across the inside width and up the sides with 2-inches of overhang on either side. Repeat going the other direction so the overhang is on all sides of the pan. When the bars have finished baking and had time to rest, simply use the overhang to lift the bars out of the pan straight to your cutting board, platter and mouth!

For other terrific tips and hundreds of recipes, including hundreds of sweets like my All American Pie, Chocolate Chip Cookies, Thyme Cornmeal Cookies, Lemon Shortbread Icing Cookies, Brown Butter Gingersnap Cookies, Gluten-Free Peanut Butter Cookies, Pumpkin Chocolate Chip Cookies, and Peanut Butterfinger Fudge, to name a few, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Easily Zesting Overly Ripe Citrus | Tuesday's Tip of the Day!

Don’t you just hate it when a recipe calls for 1 teaspoon lemon zest and your lemon has reached – rather, extended – its “prime?” I absolutely do! Here is a quick trick for getting those last little shards of lemony (or lime or orange) deliciousness.

Rinse:

• Rinse the lemon and dry well.

Freeze:

• Place the lemon in the freezer for 30 – 45 minutes until firm.

Zest:

• Now that the lemon, and peel, have hardened, you can get a better grip on the lemon while your microplane zests like a true champ!

For other terrific tips and hundreds of recipes, including several that feature lemon, lime and orange zest, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Removing Corn from the Cob (Plus a Bonus YouTube Video) | Tuesday’s Tip of the Day!

Before you opt for frozen corn kernels, in peak corn season especially, let me take the fear and question out of cutting your own straight from the cob! And, to make this process even easier, I encourage you to check out my “Removing Corn Kernels” YouTube Video on my channel The Table Together with Tiffany Lewis.

Step 1: Husk and Prepare

• Over your compost bin or damp paper towels, remove the husk and threads from each ear of corn. The damp paper towel catches the threads and makes cleanup a synch!

Step 2: Prepare

• Line a baking sheet with a damp paper towel neatly folded in the middle. Using a serrated knife, stand the corn on the damp towel and working form the top down, cut away the kernels. Go just deep enough to remove the entire kernel but not so deep where you get the tough “root.” The baking sheet catches the kernels from making a mess of your work station, the damp towel keeps the corn from slipping as you cut, and the the teeth of the serrated knife grip onto each corn kernel keeping the knife from slipping.

Step 3: Enjoy!          

• Enjoy your fresh corn kernels as desired! Note: If you are interested in grilled corn kernels, it’s best you grill the entire ear of corn then allow to cool before slicing.

For other terrific tips and hundreds of recipes, including several that feature corn like Corn Casserole, Cornbread, Sweet Corn Soup, and Cheesy Grit Soufflés visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Cutting Pineapple (Bonus YouTube Video) | Tuesday’s Tip of the Day!

There are numerous techniques and gadgets on the market that promise easy pineapple coring, but what if I told you there was a technique that gave you ultimate control, minimal waste and that didn’t need counter or cupboard real estate for storage? Would you be interested? And, to show you just how quick this technique is, I have created a video on my YouTube channel The Table Together with Tiffany Lewis. Make sure you check it out for step by step instructions on quickly and perfectly cutting your next pineapple.

Step 1: Remove the Crown

• By removing the crown and base, you now have two flat surfaces to cut from.

Step 2: Carve

• Using a sharp chef knife, start at the top working toward the bottom, trim away the peel in one smooth motion. Continue to work your way around the pineapple going just deep enough to remove the skin and spikey “thorn” like nobs but not so deep where you are wasting the fruit.

Step 3: Cut to your Desire!

• Now the fun begins! Regardless of whether you want planks, cubes or rounds, cut the peeled pineapple to your heart’s content! Just make sure you remove the core (it’s a little tough on the mouthfeel) before serving.

For other terrific tips and hundreds of recipes, including several that feature pineapple like Pineapple Peach Popsicles, Pineapple Kale Smoothie, Shrimp Cocktail, and Grilled Pineapple Salsa, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

How to Cut a Mango, Including a Step-By-Step Video | Tuesday's Tip of the Day!

I’m assuming, but not sure, if you know just how excited I am right now. Why you may ask? Well, it’s summer and all my favorite fruits are in their prime. From mango, peaches (especially those darn tasty white ones), avocado (yes, they are fruit), and watermelon, I am in sweet heaven! Juice dripping from my chin, sticky fingers…I don’t even care! Today I am going to quickly touch on how to cut a mango. And, if your anything like me, you cannot get enough of them right about now! And for those of you that prefer to WATCH me cut a mango, come check out my YouTube video that posted this morning.

1.   Wash your mango: Cold running water with your hands. No soap!

2.   Slice: A thin flat portion from both the top and bottom. This creates a nice flat surface from which it can stand on your cutting board.

3.   Carve: using a sharp knife, start at the top, with your mango standing upright, and literally carve away the skin in smooth thin slices. The goal is to cut right below the peel as to limit waste but remove skin. If you want to use a peeler, be my guest but notice how the peel keeps getting stuck in the peeler, especially if your mango is soft.

4.   Plank: Now that your mango is peeled, imagine the seed in the middle. Imagine four plank around the mango, and cut straight down all four sides as close to the core as you can.

5.   Snack: For those tiny bits too close to the core, turn your back to your guests and get to work. The little bits of leftover juicy deliciousness simply put, should not be wasted. 

And with that, you can slice or chop to your heart’s content!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of other videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Cutting Watermelon (Including a Video!) | Tuesday's Tip of the Day!

With summer in full swing, understanding how to quickly and efficiently cut a watermelon is a skill that although daunting, is quite easy and quick! And, to help streamline the entire process, I even have an awesome video on my YouTube channel, The Table Together with Tiffany Lewis that will walk you through the entire process from washing to snacking! Let’s get started…

1. Wash! Before you begin slicing through your watermelon, make sure you give it a good rinse. Watermelon is handled numerous times on its journey from the field to your grocery store or farmers market. Plus, if your watermelon has been exposed to any contaminated material or matter on the field or in route to your home, it lays on the outside and you wouldn’t see it. Protect yourself and family with a quick scrub under cold water (sans soap) and you are good to go!
2. Trim: Trim off the top and bottom so that the watermelon stands straight up.
3. Carve: Taking a sharp chef’s knife (blade around 7 – 9 inches), start at the top and cut away the peel by carving the thick rind away. Cut just deep enough to see a bright pink flesh but not so deep where you have waste.
4. Slice: Slice across the “peeled” watermelon into rounds as thick or thin as desired and cube, wedge or plank to your heart’s desire. Or, you can follow my video and follow me step by step.
5. Enjoy! In half the time with limited waste and easy cleanup

For other terrific tips and hundreds of recipes, including several that feature watermelon like my watermelon feta salad, fresh watermelon salad with ginger mint simple syrup, and even a few drinks, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Peeling Kiwi in Seconds Flat | Tuesday's Tip of the Day!

As we turn the corner into hotter months ahead, so does my appetite for something sweet yet refreshing. Kiwi is one of my go-to summertime favorites as quite frankly, they hit that perfect balance between ever so slightly tangy while keeping a wonderful sweet and juicy finish! Just thinking about them makes my mouth water. Because I can eat several in one sitting – don’t judge – I thought it would be appropriate to show you a quick and easy way to get through the fuzzy skin and right to “business.”

Using a knife, cut both ends off the kiwi so the top and bottom are flat.  Tuck an everyday spoon from your silverware drawer under the peel and rotate around the kiwi gently pulling away and removing the peel as you go. While on the topic, this tip also works for removing shells from hardboiled eggs.  And there my friends, is a juicy (pun absolutely intended) little tip for enjoying kiwi in seconds flat!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Cutting Bell Peppers | Tuesday's Tip of the Day!

I absolutely love bell peppers but have a strong affinity toward the orange, yellow and red variety. Green bell peppers really don’t do much for me as they tend to be bitter and, quite frankly, don’t offer any level of “excitement.”   

Let’s Back up a Second. What are bell peppers?

• Bell peppers are members of the Nightshade family of vegetables along with potatoes, tomatoes and eggplants.
• Like chili peppers, bell peppers originated in South America where seeds of a wild variety are believed to date back to 5,000 B.C.
• The various colored bell peppers all come from the same plant, but differ in their level of maturity. – The World’s Healthiest Foods

What’s the Difference Between Green, Yellow, Orange and Red Varieties?

• Bell peppers, as it turns out, all start on the same path or journey toward fruition.
• Green bell peppers are the first to be picked, hence why they lack the same level of sweetness as our orange, yellow and red varieties. This is also why green bell peppers are less expensive.
• Yellow, orange and red bell peppers (picked in that order) are left to mature on the vine becoming even sweeter as their color changes from yellow to orange and then red.
• The same concept applies to tomatoes that are used for fried green tomatoes. Green tomatoes are under-ripened tomatoes that are picked (harvested) early in their life cycle, while they are still green. If we left them on the vine to continue to ripen, they would eventually turn red while simultaneously getting juicier and sweeter. Is there anything better?

For other terrific tips and hundreds of recipes, including several that feature bell peppers like Roasted Pepper Relish, Breakfast Casserole, Chilled Gazpacho or event Steak Asparagus Stir Fry,  visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Properly Temping Proteins | Tuesday's Tip of the Day!

As we fire up our grills for the hot summer months ahead, its important that we understand how to properly temp proteins to keep our friends and family safe, while also keeping that gorgeous roast, patty or steak from becoming as dry as a bone! No thanks!

Instead of piercing the protein with the thermometer from the top straight down, which might be tempting, think about going in from the side of the protein (i.e. right to left). Of course, this depends on the thickness of your protein, but it’s the most accurate way to test the internal temperature of your protein. From steaks, pork tenderloins and chicken breasts, it’s the center we are always waiting on. We start with a gorgeous sear to develop color on the outside then wait patiently for that thin layer in the very middle to cook to our desired doneness. By going in from the side, you are temping that exact area. Temping from the top down can be hard to gage as we may take the probe too low or too high yielding an inaccurate temperature. Heck, we might even be temping the grill grates. Yikes!

Visit my website TheTableTogether.com for delicious recipes putting our new skills to work, like my All-American Sliders, Grilled Chicken with Goat Cheese and Shallots, or Tandoori Chicken Skewers.

Now that you know how to properly temp your proteins, it’s time to fire up the grill and invite your friends and family around The Table Together.

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Pronto Whipping Cream | Tuesdays Tip of the Day!

When supper turns into “I need a little something sweet” whip up (pun intended) fresh whipped cream to dollop, adorn or laden. Regardless of just how sweet that sweet-tooth is, follow these quick steps to whip up a batch in a jiffy!

Step one: While you are nearing that “something sweet craving”, pop a large metal bowl and whisk in your freezer. Keep heavy whipping cream in the fridge until just before you get your whisking on!

Step two: Remove bowl and whisk from the freezer, add desired amount of whipping cream (remember – before you get carried away – you have to turn that liquid state into velvety smooth whipped cream by hand) and start whisking. Before you know it, soft peaks will come to fruition and whipping cream is formed! In the last few strokes (whisks), add a splash (1 teaspoon) of vanilla extract and tablespoon or so of powdered sugar (if desired). Be careful to not overmix, unless you want butter which is a whole other blog post.

And just like that friends, freshly made whipping cream is at your finger tips! For recipes perfect for “dolloping” like All-American Apple Pie, Peach Cobbler or Blueberry-Peach Crumble, or even Maple Whipping Cream, visit my website thetabletogether.com.

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Foolproof Caramel Sauce | Tuesday’s Tip of the Day!

The trick to making perfect foolproof caramel sauce is actually quite simple. First, measuring ingredients. Second, selecting your cookware. Third, following these steps below. Fourth, stop letting caramel sauce taunt, intimidate or overwhelm you! Quite often, we never even take steps to making caramel because we are too nervous to even begin the process. Before you think “I can’t do this,” think “Yes You Can!” Now that we have our sleeves rolled up and are ready to take on caramel, let’s step in the kitchen and get cook’n.

Tips:

• Patience! When making caramel sauce, it is important to be patient! It is also important to know that caramel can turn from “is anything happening” to “done” to “burnt, start over” in seconds. Literally!
• Commit! When stepping into the kitchen, commit yourself to the task at hand and don’t walk away!
• Follow the Directions. Yes, really! When the recipe says, “stop stirring,” stop stirring!
• Adding Cream: When adding the cream, yes it will bubble viciously but that’s part of the process. Remember, don’t let caramel frighten you. Stand your ground, whisk in hand…and don’t stop whisking!
• Storing: Caramel will thicken as it cools. Depending on the intended use, chilled caramel sauce can quickly be nuked in the microwave or over low heat in a small saucepan.

Recipes: Of course I have an utterly delectable one! Visit my website TheTableTogether.com or Click Here for my Foolproof Caramel recipe.

Videos: If you are more of a visual learner, come join me at my YouTube channel The Table Together with Tiffany Lewis! Here, I will show you the entire process from start to finish!

Now that you have conquered caramel sauce, it’s time to make up a batch. And for the record, homemade caramel sauce makes for a great hostess gift when given in a pretty canning jar, like my personal favorite Weck.

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Perfect Pan-Seared Salmon | Tuesday's Tip of the Day!

As we near warmer months and crave healthy, lean cooking, understanding the key components to perfectly pan seared salmon should be of upmost priority! Let me quickly walk you through the basics…

• Selecting: I always recommend purchasing wild caught salmon which, lucky us, is at its prime during the summer months! Farm raised salmon may look good, and better than wild caught when salmon is out of season, but its entire life has been manipulated in such a way to yield the “perfect” outcome. I don’t know about you, but I would prefer to not have a diet grown by science in a “lab” or “tank”.  If wild caught doesn’t look good (slimy or mushy), do your body good by opting for a different protein or fish instead. You wouldn’t buy rotten bananas, now would you?
• Storing: Make sure you cook the salmon the day of or after purchase! Store on the bottom shelf of your fridge to prevent cross contamination and away from your eggs as the smell (which it shouldn’t, by the way) doesn’t become infused with a fishy aroma.
• Cooking: After seasoning your salmon – typically salt and pepper – generously oil your salmon fillets and not your pan! This way, you know the entire fillet has been evenly coated and will obtain that gorgeous GBD (golden brown and delicious) sear. Remember, color = flavor so take the time to ensure a golden brown crust. Always start salmon presentation side down (making contact with the pan)! When salmon has finished searing, flip and transfer (presentation side up) to a wire rack inserted in a baking sheet. Place in a preheated 425ºF oven allowing the center of the fish to finish cooking through, approximately 2 minutes for medium. Cover with foil and allow to rest for at least 5 minutes before serving!
• Recipes: Now that you have the key ingredients to perfectly pan seared salmon, invite your friends and family over and try one of my many salmon recipes!  From simple pan seared salmon with citrus relish, to green curry salmon with black rice, I have you covered!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Perfect Pan-Seared Chicken | Tuesday's Tip of the Day!

There is nothing more delicious and satisfying than perfectly moist chicken breasts. Whether served as is, sliced and adorned on a classic Caesar or shredded and combined in a classic chicken noodle soup, knowing how to make a perfect pan seared chicken breast is one skill I highly encourage you master as it will take you so far! Now put that fear of chicken to the side and come join me in the kitchen! I have you covered with a video on my YouTube channel, The Table Together with Tiffany Lewis, recipes and lots of tips below!

Overcome your Fear!

• First and foremost, don’t fear the bird! Whether afraid of cross contamination, not cooking it long enough or fearful of cooking it so long it becomes rubbery and dry, chicken has, and continue to, paralyze many! Because of this, I dedicated a YouTube video on my cooking channel The Table Together with Tiffany Lewis to perfectly executed chicken and even have a quick and easy (plus straightforward) recipe for you.

Let's Talk Chicken Cutlets (Vs. Breasts):

• First of all, I like cooking with chicken cutlets because they are half as thick as chicken breasts therefore cooking in half the amount of time. Bonus, right?
• Because they cook so fast, you can usually cook the chicken on the stove top the entire time without worrying about the outside taking on too much color before the middle is cooked all the way through.
• The main reason many people have difficulty cooking an enormously thick chicken breast is because they are waiting for the middle to cook to 165ºF and try cooking the breast on the stove top the entire time. If this is you and you love chicken breasts, remove the meat from the stovetop as soon as you have the desired color, approximately 3 minutes per side. Transfer meat to a wire rack inserted into a baking sheet and pop in a preheated 400ºF oven allowing the center to cook until 165ºF on the dot. Remove from oven, cover with foil and allow to rest for 5 minutes.
• Because chicken cutlets cook so quickly, a mere 3 minutes per side, it only needs a few minutes to rest after cooking (ideally 4 minutes) putting dinner on the table in half the time!

Shopping for Cutlets!

• You can find chicken cutlets at most grocery stores, but if not, don’t be afraid to ask the butcher to do it for you! 
• If you want to take a hand at this yourself, purchase chicken breasts (1 breast per your average adult). Using a sharp knife, slice them each in half horizontally resulting in 2 chicken cutlets half the thickness of the original chicken breast.
• From here, if you want them even thinner, transfer (working with one at a time) to a heavy duty ziplock bag. Using a heavy kitchen mallet or skillet, gently flatten until your desired thickness.  I like mine 1/4-inch in thickness.
• In summary, each chicken breast will result in 2 chicken cutlets so when determining how many to purchase, think 1 chicken breast per your average adults, or two cutlets.

Let’s Get Cook’n:

• Place a cast iron skillet (ideally) or nonstick pan over medium – high heat. Allow to heat until hot, approximately 1 – 2 minutes.
• Meanwhile, generously salt, pepper (if desired) and oil both sides of each chicken cutlet. Make sure you generously oil them as there is no oil in the pan. The reason I oil the protein and not the pan is to ensure the entire protein is evenly coated and also so I don’t have to worry about oil gravitating toward one side of the pan. This also helps the oil from splattering when you add a cold protein to hot oil.
• Once the pan has heated (make sure you hear a sizzle when the chicken makes contact), place the chicken cutlets in a single layer presentation side down (the smooth “pretty” side) first. Cook until golden brown in color, approximately 3 minutes. Flip and cook the second side until also golden brown in color or when using an inserted meat thermometer, the temperature registers 165ºF.
• Transfer chicken from pan to a clean plate and loosely cover with foil allowing to rest for 4 minutes. Enjoy as is or slice or shred as desired!
• For the full recipe, make sure you check out my Weeknight Chicken Cutlet recipe on my website TheTableTogether.com. I even have an incredible Pistachio Crusted Chicken Cutlet recipe that you may just love!!!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Uses for Excess Bacon Fat | Tuesday's Tip of the Day!

Before tossing or using paper towels to “mop up” that excess bacon fat from your skillet, consider all of the tremendous potentials for its use down the road. Okay, you may not have a need for it now, but what about a delicious bacon vinaigrette or even using it to sauté veggies?

Either store in designated ice cube trays in the freezer for up to 3 months or in a small container fitted with a lid in your refrigerator for up to 1 – 2 weeks. As desired, take what you need and cook or whisk (think vinaigrettes) to your hearts content…even when you don’t have bacon on hand! 

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!