Though it’s known by many names, this long root is a staple in most cultures. In Latin America and Spain, it’s called a yuca; in Africa, it’s cassava. We know it as tapioca–the processed, pearled form of the root.
Yuca is a rich, starchy treat that tastes sweeter than potatoes. You’ll see it in grocery shops [...]
I’m probably not alone on this one–don’t we all have unfond childhood memories of Brussels sprouts? I can’t even pin down a reason why. For whatever reason, though, my gaze has always slid right past the neatly-wrapped packages of Brussels sprouts in the market; I didn’t even acknowledge their presence. They had taken up permanent [...]
Aside from “preheat oven to [x] degrees,” the most common instruction you’ll find in baking recipes is “grease and flour an [x]-sized pan.” This can either involve a fair amount of messiness–greasy hands, crumpled butter wrappers, etc.–or it can be quick and easy.
The best way to get an evenly-greased and -floured pan is to use [...]
Continue reading about Flouring & Greasing Pans the Easy Way
Popeye was a forward-thinking guy–he recognized the value of a fresh head of spinach! While it’s a bit much to think you’ll have biceps bigger than Arnold’s if you eat like Popeye, it’s true that you’ll feel better and have more control over your weight when greens take up more of your plate. [...]
For many of us, gingerbread is a favorite holiday treat…albeit a very buttery, sweet one. But it doesn’t have to be that way! For this tweak, I’ve substituted unsweetened applesauce for some of the sugar and butter, used sucanat and dark molasses instead of white sugar and light molasses–this means more iron and [...]
Although grocery shoppers in the United States use “sweet potatoes” and “yams” interchangeably, yams are actually unrelated tropical tubers. They’re paler and more crisp than what we think of as yams/sweet potatoes. You’ll probably stumble across true yams if you’re in a mercado in Latin America, but if you’re State-side, even the canned “yams” are [...]
Continue reading about Sweet Potatoes and Yams: A Case of Mistaken Identity
Although this dish lacks the ubiquitous Costa Rican gallo pinto (rice and black beans), the presence of the chayote is enough to evoke fond memories for anyone who has spent time in that beach-lined country. (Chayotes are one of Costa Rica’s biggest exports; if you buy one in the States, chances are that it [...]
Freekah is the latest chic grain to hit the grocery shelves–I found a pre-cooked variety of it at Trader Joe’s a few weeks ago. Also known as “green wheat,” freekah consists of very young whole wheatberries that have been picked before the main harvest. Diners in the Middle East have been enjoying this [...]
“Fusion cuisine” is the latest trend–it’s innovative, intriguing, and embraces all the foods that the world has to offer. It’s also astonishingly simple to create using leftovers. Don’t think you have anything in the fridge for dinner? Craving flair instead of humdrum? Try mixing and matching what you already have. [...]
When the weather gets chilly, the chilled make drinks with umbrellas in them so that we can pretend we’re lounging on a Caribbean beach…or at least imagine ourselves on a cruise ship heading towards the islands. The beauty of this drink is that you can make it as an exotic wake-me-up or add rum [...]
