There’s a time for crusts and ends and corners, but that time isn’t all the time. Sometimes you just want what’s in the middle without having to bother with anything else. If you’re a big pumpkin fan like I am, you might prefer no-holds-barred, maximum pumpkin, especially at this time of the year when it’s [...]
There’s a “new” natural sweetener in town — at least, in U.S. towns — and her name is Date Sugar.
The term “sugar” is only used to describe form and functionality in this case, however, rather than what the item is, which is simply dehydrated and ground-up dates. (Likewise, palm sugar is boiled-down and dried-out sap [...]
The holiday season is well-nigh upon us, and with it comes tinseling, caroling, and streuseling. (At least, in a Currier-&-Ives kind of way; the modern holidays are more about shopping, gift-carding, and cabbage soup dieting. I think I prefer the tintype version.)
Traditional streusel (streuen means “to strew” in German) consists of butter, flour, and sugar [...]
The best part about an enduring classic like macaroni and cheese is that it’s so darned customizable. Classics are classics for a reason, after all — most are elegant and simple basics that can be served just as they are or used as a springboard for kitchen creativity. Most can also be changed to suit [...]
There are plenty of non-dairy creamers out there: hazelnut, French vanilla, Irish creme, extra-rich…the list goes on and on. (Literally. Take a look at the ingredients sometime.) All of those flavors do, however, have something in common — they’re usually accompanied by hydrogenated oil and high-fructose corn syrup, two of the worst substances you can [...]
It’s cold. I realize that when we’re in the depths of January, we Michiganders will look back at the good old “warm” days of October with fondness (and a touch of bitterness mixed with desperation), but to me, right here, right now, it’s cold. Last week I was riding my bicycle my usual 30 miles/week [...]
What do you get when you cross a French cheese with a corn tortilla? A crispy, creamy lunch or snack. How do you make it even better? Add a freshly-sliced pear! The only trick to making this quick-but-classy meal is not scorching the tortillas, an easy feat as long as you keep the heat at [...]
In the U.S., we tend to view avocadoes as a savory vegetable, to be served alongside tacos as guacamole or to be sliced and used as a sandwich topping. In other areas of the world, though, you’re just as likely to find avocadoes on the dessert menu: in Tanzania, avocado ice cream is a favorite; [...]
It isn’t quite a pizza, although it has the toppings of one. It isn’t quite a fritatta, although it has the eggy-ness of one. Maybe it’s best to just think of an egg-based “pizza” as a whole different dish…and if you don’t feel like making dough, don’t have any on hand, or are looking for [...]
An egg is a nearly-perfect food, replete in vitamins and minerals (except Vitamin C) and with more accessible protein than a steak. It’s comes in convenient packaging and can be eaten in every conceivable way — baked, hard-boiled, scrambled, souffléd, pan-fried, poached, even raw (although the latter is only advisable if you’re on a first-name [...]
