These nutty, tart muffins are perfect autumn breakfasts, best served chilled and drizzled with maple syrup. I’ve used a blend of whole-wheat flour, almond flour, and flaxseed flour rather than white flour; if you’re a fan of mixed whole flours, you’ll love these naturally-fortified muffins! Preheat oven to 400 degrees F and grease a standard [...]
Grocery economics are quirky: the more industrialized the product is (i.e., enriched, refined, processed), the cheaper it is. The more untouched the product is (whole, unadulterated, organic), the more expensive it is. In any other industry, the equation would be flipped; when it comes to food, however, less does cost more. Most of us (including [...]
Artichokes are wonderful vegetables–they have an exotic flair, they’re something of a delicacy, and their flavor is sweetly unique. They’re also rather time-consuming to prepare…although you’re sure to impress your dinner guests if you can expertly cut out their artichoke hearts. But here’s a way to serve artichokes that’s very simple: roast them. Serve on [...]
The array of noodles available nowadays in the grocery store is stunning–everything from linguini to Spätzle to udon. Knowing which one to choose can be frustrating, particularly if you have special diet concerns (those who can’t eat gluten or are on a low-carb diet). Here is a breakdown of the six most-common Asian noodles: – [...]
Crêpes are classy, versatile…and easy. You can make savory ones to use as a substitute for toast (spread them with natural nut butter and organic jam to make an adult version of PB&J) or as a stand-in for an English muffin (top them with eggs and breakfast sausage). Fill them with cheese and seafood and [...]
What began as a way to use goat milk ended up as one of the nicest breads I’ve ever made. Although this is a quick bread–in fact, it’s a heavily-modified version of Irish soda bread–it has a very open crumb and light, almost cakey texture. To me, it tastes like there’s butter on it even [...]
This tiny grain makes a great addition to both vegetarian stir-frys and savory chicken dishes. Like couscous and rice, you prepare quinoa by simmering the grains in liquid until all of it is absorbed and the grains are light and fluffy. Unlike couscous, however, quinoa is a non-wheat grain–people who cannot tolerate gluten can freely [...]
