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Friday, January 26, 2024

In Jamie Oliver's newest cookbook, you don't need many ingredients to make a delicious meal - WBUR News

You don’t need a ton of obscure ingredients to cook up a delicious meal. That’s the crux of chef and restauranteur Jamie Oliver’s new cookbook “5 Ingredients Mediterranean.”

The cookbook follows a similar format as Oliver’s 2017 release “5 Ingredients: Quick & Easy Food.” He says he didn’t intend to repeat the theme of simple, stress-free recipes, but saw that’s what readers wanted. Plus, he says his wife talked him into it after the success of his first easy recipes collection.

The book features everything from main courses to desserts. Readers likely have the ingredients on hand, making the dishes quick to whip up even if you have no time to head to the store first.

Oliver says that as times change, so does peoples’ relationship with cooking. He says the average consumer relies on takeout more often and doesn’t want a long grocery list or a meal that takes hours to prepare. Oliver says one of the main goals of writing this book was to make fresh, home-cooked meals approachable and attainable for people of all class statuses.

“Technology in life is changing our lifestyles. And of course, the food industry wants to fix everything for you. And what happens when that happens is people forget how to cook. And we know that when people forget how to cook, they're not so well,” Oliver says. “For me, cooking isn't just about joy and the gorgeousness of serving people that you love, but also it's kind of political and it's about our kids and it's about our futures.”

Jamie Oliver offers simple recipes with few ingredients in his new cookbook. (Chris Terry)
Jamie Oliver offers simple recipes with few ingredients in his new cookbook. (Chris Terry)

Book excerpt: '5 Ingredient Mediterranean'

By Jamie Oliver

Tunisian shrimp spaghetti

Prawn spaghetti. (David Loftus)
Prawn spaghetti. (David Loftus)

Charred brussels

Charred brussels. (David Loftus)
Charred brussels. (David Loftus)

Lemon-tzatziki chicken

Lemon-tzatziki chicken. (David Loftus)
Lemon-tzatziki chicken. (David Loftus)

"5 Ingredients Mediterranean" by Jamie Oliver is published by Flatiron Books © Jamie Oliver Enterprises Limited (2024).


Julia Corcoran produced and edited this interview for broadcast with Todd Mundt. Grace Griffin adapted it for the web.

This segment aired on January 26, 2024.

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In Jamie Oliver's newest cookbook, you don't need many ingredients to make a delicious meal - WBUR News
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Ina Garten's 4-ingredient vinaigrette is good on any dish: review - Business Insider

I made Ina Garten's 4-ingredient vinaigrette, and it's now my secret sauce for upgrading just about any dish

A bowl of salmon, Broccolini on a baking sheet covered in parchment paper, quinoa in a pot with the lid next to it, and a container of vinaigrette on a white countertop.
I used Ina Garten's lemon vinaigrette on salmon, Broccolini, and quinoa.
Dahlia Rimmon
  • I made Ina Garten's recipe for lemon vinaigrette and used it to spice up four different dishes.
  • The recipe calls for extra-virgin olive oil, fresh lemon juice, salt, and pepper. 
  • I used the vinaigrette on salmon, roasted Broccolini, and quinoa. I also made a dipping sauce. 

Trying to cook meals for a family of five can be challenging, so I rely on simple recipes that are quick and easy to make.

When I came across Ina Garten's lemon-vinaigrette recipe on Instagram, I knew I could use it to add flavor to a variety of different dishes.

Here's how I transformed Ina Garten's basic salad-dressing recipe into four different dishes — none of which involved a green salad.

I started by making four batches of the lemon vinaigrette.

Two jars of lemon vinaigrette, slices of lemons, a measuring spoon, a knife, and a lemon squeezer on a wood cutting board.
The vinaigrette recipe called for extra-virgin olive oil, fresh lemon juice, salt, and pepper. 
Dahlia Rimmon

Garten's lemon-vinaigrette recipe calls for freshly squeezed lemon juice, olive oil, kosher salt, and freshly ground black pepper.

Like Garten, I used a glass measuring cup to simplify the measuring and pouring process.

I replicated the recipe four times and whisked the ingredients together.

First, I used the vinaigrette as a marinade for salmon.

A hand holding a white bowl filled with salmon.
I used a plastic bag with a zipper to marinate the salmon.
Dahlia Rimmon

I poured half a cup of the dressing into a plastic bag with 2 pounds of salmon and shook it thoroughly to ensure the salmon was evenly covered.

I placed the salmon in the fridge for 30 minutes and then preheated the oven to 350 degrees Fahrenheit.

I arranged the pieces of salmon on a baking sheet and roasted them for 30 to 35 minutes until they were lightly browned.

When I tasted it, the salmon was moist and perfectly flavored.

Next, I used the vinaigrette to season some Broccolini.

Seasoned Broccolini on a baking sheet with parchment paper
I roasted the Broccolini for 25 minutes.
Dahlia Rimmon

I washed and dried  1 ½-pounds of Broccolini and tossed it in a mixing bowl with a quarter of a cup of dressing.

I arranged the seasoned Broccolini on a large baking sheet and put it in the oven at 350 degrees Fahrenheit.

I roasted it for 25 minutes but recommend keeping it in the oven longer if you prefer a crisper texture.

Once the Broccolini cooled, I sprinkled it with Maldon salt.

The dish was super flavorful and had a tangy finish.

Then, I mixed the vinaigrette into a quinoa salad.

A clear bowl filled with quinoa salad, made with sliced red onions, hearts of palm, cherry tomatoes, and cooked quinoa.
This recipe could also be adapted using farro, wheat berry, or pasta.
Dahlia Rimmon

For the quinoa salad, I combined sliced red onions, hearts of palm, and cherry tomatoes in a bowl with a cup of cooked quinoa.

I drizzled a quarter of a cup of the lemon vinaigrette over the combined vegetables and quinoa.

Before serving, I let the salad chill in the fridge for 15 minutes to enhance the flavor.

The salad was incredibly light and fresh.

Finally, I added scallions to the vinaigrette to make a dipping sauce for sweet potatoes.

A hand holding a white plate with sliced sweet-potato wedges. On the plate is a ramekin with Ina Garten's vinaigrette mixed with scallions.
My kids loved dipping their sweet-potato wedges in the vinaigrette.
Dahlia Rimmon

Finally, I decided to make the vinaigrette into a dipping sauce for sweet-potato wedges.

I sliced four scallions, added them to one batch of the vinaigrette, and let the mixture sit for 30 minutes. This allowed time for the scallions to soak up the flavor.

While the scallions were soaking, I sliced two large sweet potatoes into 1-inch wedges.

I then placed the sweet potatoes in a mixing bowl, added olive oil and garlic salt, and mixed it all together.

After arranging the sweet potatoes on a baking sheet, I placed them in a 375-degree oven for 20 to 25 minutes.

Once cooled, I plated them with the scallion dipping sauce. My husband and kids devoured the entire plate in one sitting.

My favorite way to use Garten's vinaigrette was as a dipping sauce.

A bowl of salmon, Broccolini on a baking sheet covered in parchment paper, quinoa in a pot with the lid next to it, and a container of vinaigrette on a white countertop.
I enjoyed using Garten's lemon-vinaigrette recipe.
Dahlia Rimmon

Out of the four different dishes I made using Garten's lemon-vinaigrette recipe, the scallion dipping sauce was my favorite.

My kids had a great time dipping their sweet potatoes in the sauce, which made dinner interactive and enjoyable.

I'll definitely be making this vinaigrette again, as it's the perfect dressing to enhance a dish.

Next time, I'm using it for spring rolls!

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Ina Garten's 4-ingredient vinaigrette is good on any dish: review - Business Insider
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Sweet Potato Is The Unexpected Ingredient For Richer Banana Bread - Yahoo Life

Banana bread is one of the best pastries to enjoy in the morning, especially when it's homemade and fresh. If you agree, it's a good idea to have a preferred banana bread recipe on hand. And, if you want the richest banana bread possible, you have to check out Tasting Table recipe developer Jessica Morone's fluffy sweet potato banana bread.

You're probably wondering why you would put sweet potato in banana bread — after all, it isn't exactly a common ingredient for most banana breads. However, it should be included in more recipes because it positively impacts both the flavor and the texture. As the sweet potato adds richness to the bread, Morone pairs the veggie with sour cream, which is guaranteed to result in a loaf that is super light and fluffy. Plus, the sweet potato gives the bread a more complex flavor, as it brings in a natural sweetness. Meanwhile, another ingredient, maple extract, helps accentuate the sweet flavor of the root vegetable.

Read more: 23 Types Of Potatoes And When To Use Them

What Else You Need To Know About The Sweet Potato Addition

Overview of mashed sweet potato and ingredients in mixing bowl
Overview of mashed sweet potato and ingredients in mixing bowl - Jessica Morone/Tasting Table

The recipe calls for sweet potatoes that have already been mashed, so you'll need to prepare that before you set out to start the steps for the banana bread. To do this, peel two whole sweet potatoes (which will be a sufficient amount for 1 cup). Then, cook the potatoes either by boiling or microwaving. After the sweet potatoes have been cooked, use a potato masher or fork to get the sweet potatoes to the right consistency.

Once your sweet potato banana bread is cooked and has cooled, you can focus on how you'd like to customize your experience eating the rich, sweet potato-infused banana bread. Perhaps, you'd like to lean into the sweet potato aspect by topping the bread with homemade cinnamon butter, honey butter, or marshmallow toppings as you'd do with a regular sweet potato. Or, for more sweetness, try sprinkling some brown sugar for an extra bite and a textural component.

Read the original article on Tasting Table.

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Sweet Potato Is The Unexpected Ingredient For Richer Banana Bread - Yahoo Life
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Make This Easy 3-ingredient Cheater's Crème Brûlée - Lifehacker


Crème brûlée seems like the intimidating sort of French dessert meant only for bougie restaurants. Even though the traditional version is relatively straightforward with a manageable ingredient list, the technique is what's likely to scare off new bakers. Custards belong to a finicky category of their own. Avoid the stress and insecurity of a proper crème brûlée, and make this cheater version with ice cream. 

Crème brûlée normally requires the careful tempering of eggs with scalding cream. If you mix everything correctly, you’ll be rewarded with a silky custard after baking. However, if you don’t, you could end up with a broken custard, a lumpy custard, or one that never sets. 

Lucky for us, vanilla custard comes pre-made and lasts indefinitely in the freezer section of your grocery store. Ice cream, blessedly, is a frozen, aerated custard. It includes all the usual ingredients—cream, milk, eggs, flavorings, and sugar—with the helpful addition of emulsifiers and maybe thickeners, depending on the brand. All things that help stabilize and keep the custard from breaking. These are just little safety nets us cheaters are smart enough to take advantage of when making quick, fool-proof desserts. 

How to make crème brûlée from ice cream

Besides speed and ease, part of the beauty of this trick is that you’re not required to make a big batch. You can make a single serving for a solo night in, or two servings for an easy Valentine’s Day dessert. 

1. Melt the ice cream

Grab a pint of vanilla bean ice cream. (Actual vanilla bean is a tad out of budget for me; vanilla bean ice cream works just fine.) Your goal is a half-cup of melted ice cream, so scoop a little more than what appears to be half of a cup into a microwavable measuring cup. Microwave it for 20 to 30 seconds, or until it’s almost completely melted. There should still be a little solid hunk left in the center. Stir it to melt that last bit without bringing the temperature up too high.

2. Add the egg yolk

A whisk in a cup of custard.

After the yolk is mixed in, the custard will be a bit foamy on top. Credit: Allie Chanthorn Reinmann

The ice cream should be barely warm before you add the egg. If it’s hot then let it sit and cool for a few minutes. Whisk in one egg yolk until the mixture is smooth.

3. Bake the custard

Set the ramekin inside a larger vessel with tall sides, like a cake pan or a loaf pan. Pour the custard mixture into a six-ounce ramekin. Put the cake pan with the ramekin in the oven and pour hot water into the cake pan until the water comes halfway up the side of the ramekin. Be careful not to splash any water into the custard. Bake it at 325°F for 30 to 35 minutes. To check for doneness, lightly shake the ramekin. The edges should be set and the center should jiggle slightly without being watery. It's expected for the top to have a bubbly texture. Don't worry, this will be covered with sugar at the end.

4. Cool the crème brûlée

Take the cake pan and crème brûlée out of the oven and let it cool in the water bath for 10 minutes. Lift out the ramekin, dry it off and put it in the fridge to cool for at least four hours to chill and set. 

5. Top it with sugar and brûlée

Crème brûlée topped with sugar.

Use more sugar if you like a thicker layer of caramel. Credit: Allie Chanthorn Reinmann

When you’re ready to serve the dessert, take it out of the fridge 30 minutes beforehand to take the chill off. Sprinkle a teaspoon or two of plain granulated sugar over the top. You can dump off the excess if you prefer a thin caramel layer. Use a kitchen blow torch to carefully melt and caramelize the sugar, or, with great vigilance, put the ramekin under the broiler for a minute or so. 

I was astounded by the result. While I will always agree that the traditional method produces a “true” crème brûlée, you could fool anyone with this hack. As long as you’re careful not to overcook it (that goes for any custard, cheater or not), the interior is luxurious and silky. It positively exudes aromatic vanilla and cream, and of course there’s never a problem with a crunchy caramel shell. 

You can keep it classic with vanilla ice cream, or explore a little. Use caramel ice cream, coffee ice cream, or chocolate. Stick to the pure flavors without chunks of fruit or mix-ins because those could sink to the bottom or otherwise mess with the custard’s consistency. One pint of ice cream has the potential to make you four servings, so go ahead and multiply this recipe for a small group. Or just sit pretty with three more opportunities for an easy crème brûlée in your future.

Single-serving Cheater’s Crème Brûlée Recipe

Ingredients:

1. Preheat the oven to 325°F. Place a 6-ounce ramekin in the center of a 9-inch cake pan.

2. The melted ice cream should be cool or barely warm. Whisk in the egg yolk until smooth.

3. Pour the mixture into the ramekin. Place the cake pan and ramekin together in the oven. Pour hot water into the cake pan to make a water bath. The water line should rise halfway up the ramekin.

4. Bake for 30-35 minutes, or until the edges are set and the center slightly jiggles. Cool the custard in the pan for 10 minutes and then remove the ramekin, dry it off, and allow it to set in the fridge for at least four hours, but ideally overnight.

5. Let the crème brûlée sit at room temperature 30 minutes before serving. Sprinkle the sugar over the surface and shake the ramekin to make an even layer. Use a kitchen blow torch to caramelize the sugar, or place the ramekin under the broiler for one or two minutes to do the same. Once the caramel layer cools, serve immediately.

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Make This Easy 3-ingredient Cheater's Crème Brûlée - Lifehacker
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Thursday, January 25, 2024

Skin care glossary: All the ingredients you need to know - NBC News

Visit our Dry (Skin) January homepage for more dry skin essentials.

Whether you’re a skin care pro or a curious beginner, you’ve probably scanned the ingredients list of your favorite creams, cleansers and sheet masks wondering what it all means — and what it can do for your skin. Or, perhaps, you’ve stumbled upon a new “It” ingredient on social media and wondered if it’s worth the money.]

To help you navigate the world of complex skin care terms, we created a glossary of ingredients we think you should know about, guided by board-certified dermatologists and our extensive past coverage. Bookmark this page: For now, we’re focusing on ingredients most beneficial to dry skin during the colder months, but we’ll be updating this throughout the year with more tried-and-true skin care terms.

Browse below to learn more about what each ingredient does and how to incorporate it into your daily routine

Aloe vera is a natural moisturizer and anti-inflammatory, typically found within creams, gels and sometimes serums. It has also been found to decrease the effects of sunburns, improve wound healing and decrease acne blemishes.

Best for: Sunburns, minor burns and superficial wounds like scrapes or cuts.

How to use it: Aloe is unnecessary to incorporate into your daily skin care routine unless you have a specific reason to. 

Proceed with caution if: it’s combined with ingredients that may irritate your skin (though topical aloe vera is generally well-tolerated on its own).

Ceramides are one of the three key lipids in our skin (in addition to cholesterol and free fatty acids). Simply put, ceramides are the glue that holds our skin cells together. They provide a tough water-impermeable outer barrier, avoiding water loss and helping to keep the skin barrier intact. Ceramides are bio-identical to what the skin naturally produces.

Best for: all skin types because they are naturally occurring in the skin.

How to use it: Ceramides are typically found in moisturizers, skin barrier creams and cleansers and are almost identical to the naturally-occurring ones in your skin. So, you can use a ceramide-containing product daily, both morning and night.

Proceed with caution if: you are allergic to other common ingredients found in ceramide-containing products. However, because ceramides are naturally occuring, there is rarely an intolerance, even in the most sensitive skin.

Derm tip: Ceramides are most effective when applied while the skin is slightly damp (particularly after bathing or washing hands). 

Emollients are ingredients in moisturizers that soothe, soften and lubricate the skin. Typically thicker than humectants, emollients help form a protective barrier, lock in moisture and prevent water loss. Common emollients are squalene/squalane, lipids (triglycerides), shea butter, colloidal oatmeal and cocoa butter.

Best for: those with dry skin, a damaged skin barrier or fine lines and wrinkles, though anyone can benefit from using an emollient in their routine.

How to use it: Typically found in cream, balms, ointments and lotions, you can use emollients daily, both day and night.

Proceed with caution if: you have acne-prone skin because some emollients are occlusive, meaning they might clog pores.

Glycerin strengthens the skin barrier and acts as a natural humectant, drawing moisture from the air into the skin. Primarily, the ingredient helps moisturize and heal dry skin.

Best for: dry skin, but well-tolerated by all skin types and doesn’t typically cause skin sensitivities.

How to use it: Chances are, you’re already applying at least one product that has glycerin in it. Typically found in lotion, serums and even hair care products, as well as pure glycerin in the form of tablets, you can use glycerin both morning and night on the face, hands and body.

Proceed with caution if: you’re acne-prone because some glycerin-containing products may have oils or other irritating ingredients.

Derm tip: Glycerin pulls water from the environment to your skin, so it works great to add a humidifier to your room, especially during the winter or if you live in a drier climate.

Humectants are a common skin ingredient category that attracts moisture from the air into the top layers of the skin. Simply put, humectants attract water.

Best for: dry skin, though any skin type can benefit from a humectant.

How to use it: Typically found in moisturizers, serums and lotions, you can use humectants day and night. Common humectants include hyaluronic acid, glycerin, urea and linoleic acid.

Proceed with caution if: you live in a dry environment and have dehydrated skin, as humectants may draw moisture from the skin instead of the air.

Hyaluronic acid is a naturally occurring chemical your body produces (in our skin, eyes, joints and connective tissue). It’s a humectant, which means it attracts moisture from the air into the skin and keeps your skin moisturized and hydrated. It can also minimize the appearance of fine lines and wrinkles.

Best for: all skin types, dehydrated skin.

How to use it: You can apply low concentrations of hyaluronic acid — typically anywhere from 1% to 2% in creams, ointments, serums and lotions — directly on the skin at any time, once or twice a day.

Proceed with caution if: you have very sensitive skin because high concentrations can cause irritation and inflammation.

Derm tip: Hyaluronic acid is compatible with other active ingredients, including retinol, benzoyl peroxide and alpha hydroxy acids (AHAs), and can prevent your skin from drying out or getting irritated.

Niacinamide is a type of vitamin B3 that hydrates the skin by preventing water loss and regulating oil production. It helps to support the skin barrier by building keratin (a protein that maintains skin health), easing inflammation and redness associated with skin conditions like acne, rosacea and eczema, and managing hyperpigmentation.

Best for: all skin types, especially dry skin that needs help retaining moisture, sensitive or inflamed skin, or oily skin with excess sebum and oil production.   

How to use it: Most commonly found in serums and moisturizers, you can apply it morning and night to the entire face. You can pair it with most common active ingredients, including retinol, peptides, hyaluronic acid, hydroxy acids (AHA and BHA), growth factors and peptides. 

Proceed with caution if: you are allergic to other common ingredients found in moisturizers and serums that may cause redness or irritation. However, there is rarely an intolerance to niacinamide, even in the most sensitive skin.

Derm tip: It often comes in one of two strengths: 2% or 5%. Start at a lower percentage if your skin is sensitive, and build up to 5% strength if you can tolerate it to get the best results. 

Occlusives create a protective layer on top of the skin to prevent water loss, which helps prevent irritants and allergens from entering the skin. Some of the most common occlusives include petrolatum, lanolin, mineral oil, beeswax and dimethicone. 

Best for: those with dry skin, though anyone can benefit from using occlusives in their routine. 

How to use it: You’ll commonly see occlusive ingredients in the moisturizer step of your daytime and nighttime skin care routine, alongside humectants like hyaluronic acid and emollients like squalane.

Proceed with caution if: you have acne-prone skin because some occlusives can clog pores, potentially causing breakouts. (Ensure your occlusive product is noncomedogenic, making it less likely to clog pores.)

Retinoids are a class of chemicals derived from vitamin A. Topical retinoids also have potent anti-inflammatory effects (which help improve acne) and reduce hyperpigmentation by stimulating cell turnover. They also help stimulate the production of new collagen and elastin, thickening the skin and resulting in less noticeable fine lines and wrinkles over time.

Best for: those with acne, fine lines and wrinkles, collagen loss and hyperpigmentation.

How to use it: You can use a retinoid every evening (at most) on clean, dry skin, but the frequency for most skin types should begin at 1-2 nights per week, working up gradually to nightly if tolerated. Popular retinoids like tretinoin and tazarotene are available by prescription only, while adapalene is an acne treatment available over the counter.

Proceed with caution if: you have sensitive skin because it can be highly irritating. If you accidentally overdo a retinoid or use it incorrectly, you’ll often notice retinoid dermatitis, or sudden and unpleasant redness, burning, flaking and/or itching. 

Derm tip: To avoid irritation, use the “sandwich method” by applying your retinoid after a light moisturizer and before a heavier cream, which might dilute the effects but help your skin adapt to the product faster.

Retinol is a natural derivative of vitamin A and a type of retinoid available in weaker over-the-counter formulas. Retinol stimulates the production of collagen and decreases the enzymes responsible for the breakdown of collagen. It also slows the transfer of melanin to keratinocytes (skin cells that produce keratin), which helps reduce hyperpigmentation.

Best for: those with fine lines and wrinkles, collagen loss and hyperpigmentation.

How to use it: Retinol is typically found in serums, creams and moisturizers. Apply to clean, dry skin at night before your moisturizer. However, like retinoids, slowly introduce the ingredient into your skin care routine to avoid irritation. 

Proceed with caution if: you have sensitive skin because it can be irritating.

Derm tip: Look for a retinol that combines ingredients like niacinamide, hyaluronic acid, glycerin and ceramides, which can be helpful at mitigating irritation, especially for first-time retinol users. 

Squalane is derived directly from plants or made by adding hydrogen to squalene, an oily substance our bodies produce to moisturize the skin (it also has a longer shelf-life than squalene). Most squalane in skin care is sourced from olive trees, sugar cane and rice bran. It acts as an emollient, preventing water from evaporating off the skin’s surface.

Best for: all skin types, especially dry, sensitive skin. Though technically an oil, it doesn’t feel oily and is compatible with acne-prone skin.

How to use it: Typically found in creams, ointments, serums and lotions, squalane works well with other ingredients, and you can combine it with your retinol or retinoid to prevent irritation. You can apply this ingredient every morning (before SPF) and night (if combined with a retinol or retinoid, use in the evening).

Proceed with caution if: you have acne-prone skin because squalene (with an “e”) may clog pores. When it comes to squalane (with an “a”), however, there’s no need to worry — it is generally very well tolerated with a low risk of irritation.

Derm tip: Squalane-containing products are especially effective on clean, slightly damp skin to help lock in moisture.

Vitamin E is an antioxidant and anti-inflammatory ingredient, so it soothes irritated skin and protects it from stressors like UV rays and pollution. It’s most commonly found in moisturizers, serums and oils, and it’s usually combined with other antioxidants like vitamin C.

Best for: those with dry skin and/or prone to free radical damage.

How to use it: Apply in the morning after cleansing your skin. Experts recommend combining vitamin E with potent antioxidants like vitamin C to protect against free radicals and UV rays. 

Proceed with caution if: you have very oily skin because it tends to be a heavier oil, so you may only be able to apply it a few times a week. Vitamin E has a very low risk of irritation.

Meet our experts

At NBC Select, we work with experts with specialized knowledge and authority based on relevant training and/or experience. We also ensure all expert advice and recommendations are made independently and without undisclosed financial conflicts of interest.

  • Dr. Apple Bodemer is a board-certified dermatologist and associate professor of dermatology at the University of Wisconsin School of Medicine and Public Health.
  • Dr. Jeanine Downie is a board-certified dermatologist with Image Dermatology in Montclair, New Jersey. Her research areas include photoaging, skin cancer, cosmeceuticals and injectables, cosmetic dermatology, skin of color and sun protection.
  • Dr. Gabriela Soza is a board-certified cosmetic dermatologist at Wexler Dermatology in New York City.
  • Dr. Rachel Westbay is a board-certified dermatologist at Marmur Medical in New York City.

Why trust NBC Select?

Mili Godio is an updates editor at NBC Select who has extensively covered skin care and wellness for the past three years. For this glossary, she spoke with four dermatologists to define each term and learn more about the benefits, limitations and uses of each ingredient. 

Catch up on NBC Select’s in-depth coverage of personal finance, tech and tools, wellness and more, and follow us on Facebook, Instagram, Twitter and TikTok to stay up to date.


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Skin care glossary: All the ingredients you need to know - NBC News
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Wednesday, January 24, 2024

Want To Fight Inflammation? Use This Ingredient Way More | mindbodygreen - mindbodygreen

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Want To Fight Inflammation? Use This Ingredient Way More | mindbodygreen  mindbodygreen
Want To Fight Inflammation? Use This Ingredient Way More | mindbodygreen - mindbodygreen
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Sausage and Broccoli Skillet Recipe (4 Ingredients, 30 Minutes) - The Kitchn

4-Ingredient Cajun Sausage and Broccoli Skillet Recipe

This one-pan dinner comes together in just 30 minutes — and packs in a ton of flavor.

Serves4

Prep10 minutes

Cook15 minutes to 25 minutes

We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Sausage slices and broccoli sautéed with Cajun seasoning in a cast iron skillet.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

Even when my pantry is practically bare, there’s a good chance that there are a few links of sausage and a hearty vegetable hiding in the back. This one-pan dinner combines deeply browned slices of andouille sausage with crisp-tender broccoli for a weeknight dinner that’s almost too simple to believe. 

When you start with an especially flavorful sausage like andouille, the seasonings are automatically built-in so you don’t need to bother with long cook times or a too-long ingredient list. In just 30 minutes, you’ll be enjoying this delicious four-ingredient Cajun sausage and broccoli skillet dinner. 

Ingredients in Cajun Sausage and Broccoli Skillet

  • Broccoli: Cut florets from 2 to 3 broccoli crowns, and save the stems for a vegetable stir-fry or to shred into broccoli slaw.
  • Andouille sausage: This smoked pork sausage is an important ingredient in Cajun cuisine. It is highly seasoned with garlic, pepper, and spices, and is often spicy. 
  • Garlic: You’ll need 3 cloves of fresh garlic.
  • Cajun or Creole seasoning: This bold blend of spices is a mix of paprika, garlic powder, cayenne pepper, black pepper, salt, and more. It’s easy to make your own homemade Cajun seasoning blend, but I always keep a jar of Tony Chachere’s Creole seasoning in my cabinet. If your seasoning blend is salt-free, taste the broccoli before serving and add salt as needed. 
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

How to Make Cajun Sausage and Broccoli Skillet

  • Prep the ingredients. Cut the broccoli into bite-size florets, mince the garlic, and slice the andouille sausage into rounds.
  • Brown the sausage. Heat the oil in a 12-inch cast iron skillet and cook the sausage until browned on both sides. Transfer to a plate.
  • Cook the broccoli. Add a bit more oil, broccoli, and Cajun or Creole seasoning to the skillet; toss; and then cook until the broccoli is browned in spots. Add the garlic and water; cover and steam until the broccoli is crisp-tender.
  • Combine sausage and broccoli. Return the sausage to the skillet and toss to combine with the broccoli.

What to Serve with Cajun Sausage and Broccoli Skillet

A bowl of this Cajun sausage and broccoli skillet dinner is filling on its own, but here are some sides to fill out the plate. 

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Sausage and Broccoli Skillet Recipe (4 Ingredients, 30 Minutes) - The Kitchn
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In Jamie Oliver's newest cookbook, you don't need many ingredients to make a delicious meal - WBUR News

You don’t need a ton of obscure ingredients to cook up a delicious meal. That’s the crux of chef and restauranteur Jamie Oliver ’s new cook...