Chances are someone’s been cooking for you all your life. Sure, you’ve probably
helped cook from time to time, and hopefully acquired some cooking skills along
the way, but now you’re in college, miles away from home and must feed
yourself.

Living on your own can be hard, especially when you’re studying, working and
socializing. With all that is going on in your busy life, the last thing you want to
think about when you’re hungry is what to get at the grocery store so you can
cook your own meals. That’s why you often turn to fast food takeout or delivery.
While these foods may taste good, they aren’t always the best choice to help fuel
you through your studies – and the cost can certainly add up!

Here in the pages of The College Kid’s Guide to Cooking, you’ll find easy-to-digest
tips for planning, shopping and cooking meals while at school, along with
simple, yet delicious recipes tailored to your busy student lifestyle. Whether
you’re a novice in the kitchen or a seasoned cook looking for quick and affordable
meals, this guide to college cooking is here to simplify your culinary journey and
make eating well on a budget a rewarding part of your college experience.

With this cookbook, you will learn how to

• Set up your kitchen with the right tools and organization
• Find simple, quick-to-make recipes with few ingredients and short prep times
• Plan meals ahead of time that will fit your busy schedule
• Set your food budget and shop efficiently
• Grow your skills and confidence in the kitchen
• Manage your time to do it all

In addition to an easy-to-follow format, with quick and simple tasks to complete,
you’ll find a collection of Cheat Sheets which are designed to provide you with
answers to essential questions you will have about the planning, shopping and
cooking process. The Recipe section includes more than 50 recipes that will
provide you with plenty of mealtime inspiration.
With a bit of planning and preparation, you’ll be ready to cook in no time at all!

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Asian cooking is more popular than ever, and creating delicious, authentic—or fusion-inspired—Asian meals at home is easier when you have the right kitchen tools. From stir-fries to soups, dumplings to noodle bowls, a few well-chosen Asian cooking tools can elevate everyday meals without adding complexity.
But don’t save these tools just for “Asian night.” Many traditional Asian kitchen tools are surprisingly versatile and can be used in everyday cooking—from weeknight dinners to family meals made from scratch. Whether you’re sautéing vegetables, steaming fish, or prepping grains, these tools earn their place on the counter, not hidden in a cabinet.
Here are some of my favorite Asian cooking tools that will serve you well—no matter what’s on the menu.

Helen’s Asian Kitchen Stir Fry Sauce Bottle

What I love about this sauce bottle is that it is designed to measure, mix, serve and store stir fry sauces – in a quick-to-make, and easy-to-store manner. Forget looking up a recipe every time you need it, this bottle has four, authentic Asian stir fry sauce recipes printed directly on the glass bottle. (And, they’re permanent, so no worries about it fading or wearing off). 

Go ahead an mix things up and make Mandarin Orange, Canton Oyster, Beijing Hoison or Sichuan Spicy Black Bean Sauce. The 13-ounce bottle comes with an airtight cap, so you can store what you don’t use, in the fridge. Bottom line, authentic, Asian meals couldn’t be easier.

Helen’s Asian Kitchen Rice Washing Bowl

A rice-washing bowl is an imperative whether you are simmering the grain on the stove or preparing it with a rice cooker. Unfortunately, I was well into my adult life before I learned of the need to rinse my rice. Admittedly, with Minute Rice gracing the table when I was young, there was no need to rinse the rice. So, when I set out on my own, and began cooking non-Minute Rice rice, it never dawned on me that I needed to rinse it. 

For all those cooking purists out there, you’ll be relieved to know that I am rinsing my rice. And, while it isn’t an arduous task, I do find that the Helen’s Asian Kitchen Rice Washing Bowl makes it quite easy to do. The design, with its flat solid base stabilizes the bowl for soaking, and with a quick tilt, the perforated side strainer allows water and debris to drain out. Made from stainless steel, it is easy to wash by hand, but if needed, it’s also dishwasher safe. 

Helen’s Asian Kitchen Bamboo Steamer 10″

Helen’s Asian Kitchen Bamboo Steamer 12″

https://amzn.to/3KoQvHrHelen’s Asian Kitchen Stainless Steel Steamer Ring 10″

Steamer Ring 11″

Dumplings are delicious and so easy to prepare when using this 10″ steamer. But, what makes this bamboo steamer even more great is its versatility in the kitchen. Go beyond dumplings and use the steamer for so much more including veggies, fish, eggs, meat, bao and beyond.  The 2-tier design offers ample room for preparing single or multiple servings. Made from 100-percent all-natural bamboo, its design, especially when used with the stainless steel steaming ring turns almost any pan or stockpot into a steamer. 

Helen’s Asian Kitchen Spider Strainer

Affectionately nicknamed for its web-like design, the Spider Strainer is ideal for making noodles, homemade dumplings, and other types of pasta, blanching vegetables, deep frying, and more. This Spider Strainer features a shallow mesh basket that drains fried food quickly so they stay crispy and flavorful without an oily residue. Its bamboo handle stays cool to the touch during use. 

Helen’s Asian Kitchen Carbon Steel Wok

This carbon steel wok is the perfect addition to your cookware collection as it is ideal for stir frying, stewing, sauteing, steaming, braising, frying, and deep frying. Made of high-quality carbon steel that conducts heat evenly, and once properly seasoned, will work like a charm. It’s flat-bottom design sits securely on any stovetop and works equally well with gas, electric, and induction.

Whether you’re a skilled home cook, or just starting out, this collection of Asian kitchen tools are essential for every day use. Enjoy!

Send me a note about your favorite Asian cooking tools at Laura@amilyEats.net

Family Eats is a participant in the Amazon Services LLC Associates Program

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With that in mind, here is the Family Eats 2025 Holiday Gift Guide: Laura’s Favorites Edition. The products listed here are staples in my kitchen – the ones that will never go out of fashion, and that I’ll be hanging on to for years.

Hopefully these ideas for your food-loving family members, hostesses and friends will inspire you to slow down a bit, and be more intentional with your gifting so that you’ll give a gift that will be loved – for a long time.

2025 Holiday Gift Guide: Laura’s Favorites Edition

A Cookbook Destined to be Well-Used

I’ve a deep collection of cookbooks, ranging from cuisine-specific tomes to short-and-sweet single subject cookbooks on salsas and dips. Before I add a new cookbook to my shelves, I let things simmer a bit. I research what it’s about, read reviews and then add another to my collection. As a result, I find that my cookbook collection is a usable collection that provides me with an ongoing array of recipes, insights and all-around cooking inspiration so things won’t get too boring around here. That’s why I believe The Bean Book by Steve Sando (with Julia Newberry) would be the perfect gift this holiday season. It’s filled with a bean primer, how to cook beans and how best to enjoy them – along with one hundred recipes using all kinds of beans. In a time when we are worried about rising food costs, choose healthier proteins and are attempting to make more sustainable food choices, Sando’s bean book is perfect for anyone looking to expand their love for healthy and flavorful beans. You can purchase it here.

Olive Oil

For any true food lover, a great tasting, high quality olive oil is essential for so many recipes in your kitchen. My choice is the Lucero EVOO collection from the American Olive Farmer. The collection of olive oils is produced from olives grown in Corning, CA, resulting in several delicious bottled varieties: Arbequina Extra Virgin, Olio Novello and Ascolano EVOO, in addition to several flavored lemon, basil or garlic olive oils. In fact, Lucero Olio Novello is on its way! Crafted from Mission Olives, which are scheduled to be harvested at first light and milled immediately on November 26th (that’s today!), they represent the Lucero brand’s first bottling of California Mission olives in over a decade. Right now, you can save up to 25% off with a Novello trio! An don’t forget to grab a gift from the collection of balsamic vinegars or one of the various assorted olive oil dipping bowls. Head on over to American Olive Farmer, Home of Lucero Olive Oil for all your flavor-filled gift-giving needs.

Fondue: The Communal Pot

Whether you’re skiing in the Mountains of Switzerland, or cozying up at home with friends, fondue is the social meal of the season. The communal pot, when filled with delicious Emmentaler and Gruyere cheeses, which are then sublimely melted in a caquelon (the pot), make for a delicious dip for veggies, potatoes and more. The ritual beckons you to slow down from all the hustle and bustle of this time of year, so you can embrace the convivial spirit of the season. The Kuhn Rikon fondue and raclette offerings bring a bit of Switzerland’s tradition to your table this season. The fondue pots vary in styles, sizes and what they’re made of, but all help you easily bring this longstanding tradition to your own table this season. For those times when you want something quick, and more portable – perhaps to bring with you to the sunset, date night, or as a hostess gift, try the individual mini raclette set, powered by candlelight, for an unique raclette experience.Take it with you and enjoy.

Matcha for Embracing Mindfulness

There’s a lot of excitement surrounding matcha these days. It’s taken over TikTok and can be found in numerous hot and cold beverages at your favorite coffee shop. I encourage you to go back to its roots, and give a gift that evokes tradition and healthfulness, while embracing the ideal of slowing down in our daily lives. Not only will matcha provide us with its health benefits, but the process of preparing the drink in its traditional manner adds to the special-ness of the tea. Give the gift that embraces tradition, healthfulness and healthy habits, with the Helen’s Asian Kitchen Matcha Tea Gift Set. The set includes everything you need to enjoy this time-honored tradition – except the tea: Matcha Tea Bowl , Whisk and Stand, Scoop and Tea Sifter. If you’re looking for quality matcha tea, try Harney & Sons Organic Matcha.

One Pot Meals

Nostalgic recipes and flavorful one-pot meals are on the table, and the Emile Henry Sublime Dutch Oven lets you prepare it and serve it in style. I’ve had this beauty in my kitchen for over a year now, and it remains one of my favorites. Made from a new ceramic technology designed to do all kinds of cooking. It is extremely versatile, handling the high heat of searing, frying or barbecuing on the grill and also softly cooking on low heat so that sugars in a caramel sauce or a custard are gently heated without burning or over cooking. The Sublime ceramic distributes heat smoothly across the whole pot better than any metal, including cast iron or stainless steel and it is 50% lighter than those other materials. You can find it here.

Simple Ways to Celebrate, with Flavor

The Point Reyes Farmstead Cheese Company has curated cheese collections that showcase the best of their farmstead offerings. The Cheese the Moment Cheese Board features a delicious array of their handcrafted cheeses, including classics like Original Blue, Toma, and Bay Blue, paired with artisan accompaniments (like honey and crackers), then packaged (with all eco-friendly materials) for a memorable unboxing experience. A perfect hostess gift . . . if you don’t eat it all yourself!. The Point Reyes Cheese the Moment Cheese Board can be found here.

Powerful Blending in Your Hand

The Blendi Pro+ is the blender I never knew I needed. For years, I’ve been living with a full size blender – for smoothies, blending soups, sauces and more. But this portable blender adds so much function to my kitchen – and takes up no space at all! (OK, just a smidge of space). The blendi Pro + is guaranteed to crush your ice resulting in perfect consistency. It’s cordless design and extra container for ingredients, means you can take (and blend) your smoothie post workout at the gym. It is also great for meal prep, chopping nuts, and blending a delicious salad dressing. This portable and powerful blender is definitely making waves in my kitchen, making it a great gift for just about anyone – from college kids to your workout buddies, and friends. You can get it here.

Cover Up in the Kitchen

’m a lover of aprons and have a pretty big collection handed down from my grandmothers (mostly handmade, several holiday-related), and then a few new ones. But, as I always say, one can’t have enough aprons! One of the most recent additions to my collection is a Hedley & Bennett apron. It is definitely built to last and is also quite stylish — with so many options to choose from, you’ll certainly find the perfect one to gift this season. You can find the collection here.

For the Burgeoning Chef

Finally, it’s The College Kid’s Guide to Cooking. I created this guide using the Family Eats Four Pillars method I created years ago, which focuses on breaking down the steps needed to overcome the overwhelm when it comes to mealtime. This version has the college student in mind and walks the reader through essential steps of creating a budget, how to find recipes to fit their lifestyle as well as how to meal plan, shop and prepare food while staying on budget. The book focuses on making the process simple and doable for a busy college student. The Guide also includes 50+ recipes. The perfect gift for any current, or soon-to-be college student. You can purchase it here.

Have a great week “reconnecting with the food you eat and the family (and friends) you love.”

~ Laura

The post 2025 Holiday Gift Guide: Laura’s Favorites Edition appeared first on Family Eats.

If you’re looking for just the recipes to The College Kid’s Guide to Cooking, here it is! The perfect companion to the full Guide, but pared down to let you easily access the 50+ recipes for college kids. All recipes are listed with budget, flavor and ease of making in mind. Perfect for the college kids in your life — or anyone looking for more recipes.

The post Just the Recipes: for The College Kid’s Guide to Cooking appeared first on Family Eats.

A staple for entertaining around here, this Asian Spice Bar Snack is a flavorful mix of nuts, nibbles and Chinese five spice, that delivers a delicious crunch.

• 2 Tbsp butter
• 2 tsp soy sauce
• 1 tsp sugar
• 1/2 tsp Chinese Five Spice
• 1/2 tsp salt
• 1/2 tsp cayenne pepper
• 1 cup sesame sticks
• 1 cup wasabi peas
• 1/2 cup raw almonds
• 1/2 cup unsalted, roasted peanuts

Melt butter, then mix soy sauce, sugar, Chinese five spice, salt and cayene in a bowl. Add sesame sticks, wasabi pias, almonds and peanuts, and mix to coat.

Spread mixture on a cookie sheet, and place in a 250 degree F oven for 30 minutes, stirring half-way through. Allow to cool before eating.

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This is our go-to cake for an easy weeknight dessert, or something to take to a friend’s house on the weekend. Its been in my baking rotation since my single days, and even took it on a cross-country plane trip from Miami to LA to visit my boyfriend (now husband) to celebrate his birthday. Even without any additional adornment, this moist and flavorful vanilla pound cake  goes quickly in our house. If it ever hung around long enough to get a bit stale, it is also tasty when toasted, and serves well as a base for sundaes.

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 2 cups sugar
• 3 large eggs, at room temperature, whisked to blend
• 1 cup milk, at room temperature
• 2 tsp pure vanilla extract

Position rack in the lower third of the oven and preheat the oven to 350F. Butter and flour a 10-inch tube pan or other 12-cup decorative pan with a center tube.

Sift the flour, baking powder, and salt together onto a sheet of waxed or parchment paper; reserve.

Put the butter into the bowl of a mixer fitted with the paddle attachment (or work with a hand-held mixer) and beat at medium speed until smooth. With the machine running, add the sugar in a steady stream. Stop the machine and scrape down the paddle and the sides of the bowl with a rubber spatula. Continue to beat at medium speed until the mixture is very light and fluffy, about 4 to 5 minutes.

With the mixer still at medium speed, begin to add the eggs in small additions, about a tablespoon at a time. If the mixture becomes watery or shiny, stop adding the eggs and beat at an increased speed just until it smooths out. When the batter has come together again, decrease the speed to medium and continue adding the eggs, scraping down the paddle and sides of the bowl from time to time; it will take 3-4 minutes to incorporate the eggs. The mixture is properly combined when it appears white, fluffy, and increased in volume.

Reduce the mixer speed to low and add the flour mixture and the milk alternately — 4 additions of flour, 3 of milk – scraping the paddle and bowl frequently and mixing until the batter is smooth after each addition. Add the vanilla and mix just to blend.

Spoon the batter into the prepared pan and smooth the top with a spatula. Bake for 55 to 65 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean. Transfer the cake to a cooling rack and allow it to cool in the pan for 10 minutes. Invert the cake onto a rack, remove the pan, and cool to room temperature. The cake is best served in very thin slices.

Source: Baking with Julia, written by Dorie Greenspan. William Morrow and Company, Inc. Copyright 1996 by A La Carte Cafe Communications, Inc.

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Originally written in 2014, I took some time to review this decade-old post, and realize that these truisms  are, for the most part, still true today in 2024.  The original Thanksgiving post is below, with minor changes for this year, appearing in bold. Enjoy!

Things are pretty much normal these days – by that I mean the usual normal of feeding a family of six, driving kids to school (still doing this, but only for 2), play dates (their friends pick them up for time spent with friends) and after school classes (sports) – then finding time for myself, to spend with Greg, to clean the house . . .

So, as a result of my ‘normal’ I am just getting around to  planning for Thanksgiving. But I’m not frazzled yet. As it stands, it is three weeks (nine days) before the big day, and these are the things that I can count on:

1) We will be eating alone. This year’s celebration will be just our family of six. While we may be sad that we won’t be seeing the family, I can rest a bit easier since I won’t have the extra pressure of cooking for, and entertaining, others.

2) We will have turkey. You know, the free-range, heritage, or organic kind of turkey you typically cannot pick up on a whim the day before Thanksgiving. Problem is, I have yet to order it.

3) My feet and back will ache. As much as we have come to expect that overfull feeling and general drowsiness after we eat, those of us who prepare the meal can come to expect an aching body from standing, stooping and stumbling around the kitchen for hours on end. I am no exception. (Add in Greg’s recent knee replacement).

4) There will be no shortage of: Thanksgiving menu ideas delivered to my inbox in the coming week. No shortage of Tweets beckoning me with try a host of tasty side dishes. (Twitter, ie X, is no longer a fun and carefree platform to use) l No shortage of Black Friday deals offering me great prices for everything from electronics and toys, to clothes and Viagra (yes, I know you get those emails too!) (Replace Viagra with Skyrizi, Ozempic, Rinvoq, and the bent carrot pill, Xiaflex)

5) The stress will come and come and come . . .Although, my current state of Thanksgiving denial appears to be a good way of keeping the stress from overtaking me.

6) We will make four pies for six people: Pumpkin, Pecan, Apple and Mincemeat.

7) We will need to make at least one trip to the grocery store to pick up something we forgot on our list.

8) We will get over-zealous about menu planning. Let’s face it, we love to cook, and this is the day we will make the transition from the everyday ‘get the food on the table’ to a more professional-chef style attitude, in which we will pay attention to details, follow recipes religiously, and prepare enough food to feed an army. Which leads me to the next truism . . .

9) There will be leftovers. But isn’t that what we want? The fridge will be jam-packed with uneaten turkey, stuffing, cranberry sauce and more. The challenge will be to turn them into something that the kids will eat again, and again, and again for breakfast, lunch and dinner. Which leads me to my next truism .  .

10) The kids will quickly tire of my attempts to disguise leftovers as another meal.

11) There will be at least one melt down –not by my kids, but me.

12) I will bark “Get out of the kitchen!” no less than 25 times that day. (I will plead, Get in here and help!)

13) I will answer the “Is dinner ready?” question no less than 85 times that day.

14) I will hear “I don’t like this,” whined from at least 1 child. (No longer an issue, I’ll hear lots of, “Oh, this is delicious!)

15) The family will call to wish us “Happy Thanksgiving” just as we are sitting down to eat.

16) Something on the table will be cold (other than the milk).

17) I will forget to serve something.

18) At least on person at the table will be wearing pajamas. (And, if I don’t get into the shower before I head into the kitchen, it just might be me.)

19) I will drink before noon.

20) I will drink after noon.

21) Because Greg is aware of Truisms 20 & 21, the wine cabinet will be full.

22) The kids will say they are full, but will have room for dessert.

23) After dinner, Greg will lie down on the floor, moan about how much he ate, then promptly fall asleep.

24) Two minutes after I put the last dish away, someone will say they’re hungry. (But now, they can get their own food!)

25) We will be thankful for all that we have.

What are some of your Thanksgiving Truisms? Please share them with us below.

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What is Maragogipe and How Big is the Market for it in Specialty Coffee?

Additional Writing Samples – Google Drive

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This delicious, filling and tasty soup is a quick-to-make dinner for the chilly season.

• 2 (15.5-ounce) cans chickpeas
• 1/4 cup extra-virgin olive oil, divided, plus more for drizzling
• 3 medium carrots, chopped (about 1-1/4 cups)
• 1 large yellow onion, finely chopped (about 2 cups)
• 1-1/4 tsp kosher salt, divided, plus more to taste
• 3 garlic cloves, finely chopped
• 1-1/2 tsp ground cumin
• 1/2 tsp ground ginger
• 1/2 tsp ground turmeric
• 1/8 tsp cayenne pepper, plus more to tate
• 6 cups loosely packed fresh spinach, coarsely chopped
• 1/2 tsp fresh lime juice

Drain chickpeas, reserving liquid.

Heat 3 Tbsp oil in a large heavy-bottomed pot or medium Dutch oven over medium heat. When simmering, add carrots. Cook; stirring occasionally, until slightly softened, about 4 minutes. Add onion and 1/4 tsp salt; cook, stirring often, until onions are golden in spots, about 10 minutes. Push onion mixture to one side of the pan; add garlic, cumin, ginger, turmeric, cayenne and remaining 1 Tbsp oil to empty side of pan. Cook, stirring spice mixture constantly, until fragrant and spices coat bottom of pan, 30 seconds to 1 minute.

Add chickpeas, reserved 1 quart of bean liquid and water, add remaining 1 tsp salt to pan. Partially cover, and bring to a simmer over medium. Reduce heat to low, and gently simmer, partially covered, until chickpeas and carrots are very tender but chickpeas still hold their shape, about 30 minutes. (You should have about 5-1/2 cups of cooked bean mixture. If needed, add additional water to equal 5-1/2 cups).

Transfer 1 cup chickpea mixture to a blender, taking care to get a good mix of solids and liquid. Process until smooth, about 40 seconds; return to pan. Return the soup to a gentle simmer over medium.

Gradually add spinach in batches; stirring until wilted. Stir in lime juice, and add additional salt and cayenne to taste. Ladle soup into bowls, and drizzle with olive oil.

(Source: Food & Wine)

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Its Halloween season and that means its time to throw a Pumpkin Carving Party! This 21-page guide will take you through the steps to plan and execute a memorable party without all the stress. You’ll also get 10 Family Eats fan favorite recipes for the party. Our first Pumpkin Carving Party was held 21 years ago, and every year since then, our friends look forward to this favorite tradition.

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