Tips:

To simplify prep work, take advantage of pre-chopped vegetables from the produce department of the grocery store.

Chicken bone broth is a nutritious stock made by simmering bones, joints and aromatics in water for a long period of time. The resulting liquid is thick, rich in protein, collagen and gelatin, and makes a delicious base for soups and stews. Look for it in the same aisle as chicken broth.

Tips:

*Soft-Set 6-minute Eggs: This method of cooking eggs allows you to cook multiple eggs at once with fully cooked whites and runny molten yolks. Bring water to a rolling boil in a saucepan. Gently lower cold eggs into the water. Immediately set a timer for 6 minutes. Meanwhile, have ready a bowl of ice water. After 6 min, transfer eggs to ice water bath using slotted spoon. Cool completely before peeling. Store unpeeled cooked eggs in the refrigerator for up to 1 week.

Adding baking soda to the pasta cooking water helps to give regular pasta a springy ramen noodle-like texture. Make sure to use a large pot with plenty of headspace, as the water will foam during cooking.

An average sized rotisserie chicken from the deli yields about 4-½ cups of meat.