In a May 19th New Yorker article, Bee Wilson wrote: “As of 2006, there were 800 million people on the planet who were hungry, but they were outnumbered by the billion who were overweight. Our current food predicament resembles a scenario largely created by overproduction rather than underproduction. Our ability to produce vastly too many calories for our basic needs has skewed the concept of demand and generated a wildly dysfunctional market....
The trouble with homemade ice cream, in my experience at least, is its half-life: what tastes smooth and creamy, light and airy on day one, becomes icy and hard, choppy and crystalized on day two. The texture after a day in the freezer just doesn’t compare to the best store-bought varieties. So when I tried Jeni’s Splendid ice cream recipe for the first time a few weeks ago, what struck me more than the flavor — dark chocolate heightened by coffee — was the texture: dense and creamy, almost chewy, a consistency that persisted for days....
Growing up, savory pancakes was one of my favorite go-to breakfast recipes. It still is a favorite in my house. Traditionally, savory pancakes are referred to as besan ka puda or besan ka chilla meaning ‘Pancakes made of chickpea flour.’ And for an extra dose of nutrients, I like to add chock full of veggies to my pancakes and since it’s fall, how about some – Savory Pumpkin Pancakes. Chickpea flours unique texture and nutty-tasting flavor add nutrition and fiber to this pumpkin pancakes....
In the span of two weeks, I have managed to deplete a many-years-old supply of dried beans, freeing my pantry of half a dozen half-filled boxes and countless rubber band-bound bags (some holding mere tablespoons of beans). Yes, you guessed it, I have my slow cooker to thank for this small but very satisfying feat. The rebuilding has begun — just ordered more gigantes and flageolets — and it feels good....
I first tasted stuffed blossoms when I worked at Fork. There, during the summer, the fried and stuffed zucchini blossoms replace the onion rings on their signature romaine salad with sauce gribiche. Regulars at Fork adore sauce gribiche, a dressing made with olive oil, lemon juice, capers, chopped cornichons, shallots and tons of fresh herbs — tarragon, parsley, chervil, chives and thyme. A staple on the menu year round, this salad becomes even more popular every summer with the addition of these delectable edible flowers....
Say hello to my new favorite weeknight dinner recipe – Thai Basil Tofu Stir fry! Crispy, saucy, and packed with flavor, this Stir-fry tofu is a quick and easy dinner the whole family will love. September is National Cholesterol Awareness Month. A clinical study showed Mazola® Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com. Plus, it’s one of those recipes that appear as if it requires a lot of effort, but in fact, it demands very little hands-on work and comes together in less than 40 minutes....
Once there was a poor washer man named Krishan who had an old donkey who used to work for the washer man. The washer man had a large family, a wife and seven children to feed. His donkey had a large appetite and whatever food washer man used to give him was not enough and as a result his donkey turned thin and weak. Washer man thought to himself, “I am working hard....
Tiropitas, Greek cheese-and-egg filled phyllo triangles, are a staple on my family’s holiday table. What’s more, they’re not complicated and can be made ahead and stashed in the freezer, making them perfect to have on hand for entertaining. When my freezer is stocked with frozen, unbaked tiropitas, I can rest easy knowing any guests will not starve if I’m still wrapping things up in the kitchen. Just pop the frozen triangles into the oven straight from the freezer, and 20 minutes later they’ll be done....
This recipe is adapted from the classic lasagna but is not exactly like the original – it’s much lighter, healthy and truly delicious!! RECIPE DETAIL – Instead of stacking the lasagna sheets, I have rolled them as individual servings, stuffed with veggies and surrounded them with homemade marinara sauce and cheese. Begin by boiling the lasagna sheets as per package instructions. Keep swirling the sheets, this way they will not stick together....
But every so often it’s nice to present something a teensy more special, more awe-inspiring, more spectacularly delicious. This baked fontina is the favorite party trick of my aunt — not the one that introduced me to salsa di parmigiano, the other one. She serves this bubbling fontina-herb-and-garlic-filled cast-iron skillet just as instructed with lots of crusty bread and swears that not a morsel ever remains. Because it is quite decadent, her other offerings consist of crispy kale chips and radishes with sea salt....
Earlier this month, upon realizing that I had officially become my mother, not only in my preferences, but also in how I impose my preferences on others — dark meat chicken, cakes without frosting — I decided it might be wise to branch out a bit, to bake a cake with not one but two layers and to guild it not with a delicate dusting of powdered sugar but with a slathering of silky frosting....
TO CHANGE VOLUME TOMULTIPLY BY Fluid OuncesMilliliters30 CupsLiters0.24 PintsLiters0.47 QuartsLiters0.95 GallonsLiters3.8 TEMPERATURE CONVERSION FORMULA FahrenheitCelsius(°F - 32) / 1.8 or 5/9 = °C Celsius toFahrenheit(°C x 1.8 or 9/5) + 32 = °F COMMON COOKING ABBREVIATIONS cntCarton / Container gGrams LBPounds lg.Large Llitres medMedium MLMilliliters oz.Ounce pkgPackage / packet ptsPints qtsQuarts smSmall TspTeaspoon TbspTablespoon TO CHANGE WEIGHT TO - MULTIPLY BY OuncesGrams30 PoundsKilograms0.45
FEW SUBSTITUTES – Chicken shreds can be substituted with rotisserie chicken or frozen chicken strips. Instead of store bought tortillas, homemade rotis or leftover rotis can be used. Paprika can be substituted with Cayenne pepper or Red chili powder – adjust accordingly. If cooking with chicken adding veggies is optional. Substitute garlic powder with freshly grated garlic or can be left out entirely. Cumin powder is suggested in the recipe but if you have roasted cumin seeds powder – go ahead and use that, it will add a smokey flavor to the recipe....
The summer of corn off the cob continues with this creamy (no-cream!) corn pasta with basil, lemon and parmesan, a Melissa Clark recipe I made earlier in the summer after listening to this Cherry Bombe podcast. It has since become one of my favorite summer meals, and it’s simple, too: strip two ears of corn, sauté the kernels in butter with scallions, purée the mixture into a sauce, then toss it with pasta, fresh lemon, basil, parmesan, and chili flakes....
Whenever I make soup, I immediately think back to my time at Fork, when I spent the better part of a year prepping carrots, parsnips, onions and celery, the four vegetables that went into every hot soup chef Thien made. Almost every other morning began with soup making, with the stovetop lined with cauldrons, with a constant sprint up and down the basement stairs, in and out of the walk-in, a large aluminum bowl in hand, hours of peeling and chopping before me....
This will be the year, I told myself. This will be the year I learn how to make dulce de leche stuffed alfajores and red and green checkerboards and fruit cake whoopie pies and — for my British-treat loving sister — homemade jaffa cakes!! Upon returning home, I threw that magazine onto the coffee table, where it sat unopened till last Sunday afternoon when one of the children asked when we were going to make Christmas cookies....
CSA Week 4: cabbage, basil, cilantro, scallions, salad greens, spring onions, kale, broccoli rabe, snap peas, zucchini, summer squash. Great slaw ingredients this week — just in time for the Fourth, too. Below is a recipe for my favorite buttermilk dressing, which I love for slaw — so much lighter than mayonnaise-based dressings, and delicious, too: vinegar, Worcestershire, and hot sauce give it a nice kick/bite. I used cabbage, basil, cilantro, scallions, and two turnips from last week’s CSA as well as a couple of carrots....
You might recall my obsession with Tartine? When you live hundreds of miles from this magical bakery, it’s good to have a few of their tricks up your sleeve. This lemon-blueberry scone recipe is a great place to start. The key to making a good scone is similar to making a good pie crust or a good biscuit: Use cold butter. Handle the dough minimally. Keeping the butter cold creates a flakiness in the finished pastry....
Calling all granola parfait lovers! If you love parfaits, then this homemade berrylicious granola parfait is just for you. It perfectly combines freshly-baked homemade granola, creamy dairy-free yogurt, fresh berries, and mangoes into one delicious parfait. Sounds yummy, right? Well, morning breakfasts don’t get much better than this! The most important meal of your day should begin with a healthy and hearty breakfast, and homemade berrylicious granola parfait falls right under this category....
The origin of cocoa crunch — not Koko Krunch — dates back to the onset of the organic movement and a UK company called Whole Earth Foods, who extolled the importance of planet-friendly fare 40 years before it became a trend, and who created this breakfast cereal to appeal to adults and children alike. In essence it’s chocolate granola made without nuts, a mixture of oats, crispy rice cereal, coconut, cocoa, and chocolate, which bake into clusters fit for snacking on their own or drowning in milk, which ultimately turns into chocolate milk, a boon for little ones especially....
