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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Keep fresh herbs alive 3x longer — water reservoir design
Tender artichoke hearts — antipasto, dips, pasta, pizza
Dried cilantro leaves — Mexican, Indian, Thai seasoning
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Keep fresh herbs alive 3x longer — water reservoir design
Tender artichoke hearts — antipasto, dips, pasta, pizza
Dried cilantro leaves — Mexican, Indian, Thai seasoning
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Thaw spinach in microwave for 3 minutes at 40 percent power. (Edges should be thawed but not warm; center should be soft enough to be broken apart into icy chunks.) Squeeze partially frozen spinach of excess water. 2. In food processor or blender, process spinach, yogurt, cilantro, garlic, hot pepper sauce, salt, ground coriander, ground cumin, and pepper until smooth and creamy, about 30 seconds. Transfer mixture to medium bowl and stir in bell pepper; serve. (Dip can be covered with plastic wrap and refrigerated up to 2 days.)