One of the easiest ways to make soup is the blender method: place all your ingredients in a blender, press “on,” and let the ingredients puree themselves into creamy soupiness. It’s a common technique for chilled soups, but if you like, you can pour the soup into a pot and heat it through if you’d [...]
Their skyrocketing popularity took them across the ocean to feed a nation…but then they fell prey to a blight and triggered the near-collapse of that nation. In other parts of the world, they’ve been feeding people nonstop for 10,000 years. They were once a mainstay in the U.S., too, but then they were lumped into [...]
Ying and yang, night and day, refined oils and unrefined oils. They’re all polar opposites. But while ying and yang are equal halves of a whole and night is just as beautiful as day, refined oils are nowhere near the equivalent of their unrefined counterparts, neither in terms of flavor nor nutritive value. Refined oils [...]
Sure, Brie and and Roquefort are brilliant cheeses, but so are Gouda and Edam. Now, one could argue that the French make sublime wine to pair with their sublime cheeses, and that would be a fair point. The Dutch, though, have their fair share of classic specialties, ranging from hearty whole-grain breads to deeply savory [...]
Continue reading about Why “Going Dutch” Ought to Be About the Cheese
Hey, we’re all hanging onto our pocketbooks for dear life nowadays, so why not make the most of your groceries? Fresh beets are the perfect example of a food that has hidden potential — namely, two ingredients for the price of one. No sense in throwing away the tasty greens when you can use them [...]
It’s true when it comes to food and people — opposites attract. Just the thought of some dishes makes our mouths water: sweet and sour Asian marinades, creamy and spicy curries, smooth and crunchy Mexican fried ice cream. There’s something irresistible about having yin and yang all on one plate. To get that polar effect [...]
I used to have beetaphobia: the fear that working with beets would cause some sort of purple eruption in my kitchen that I’d never get clean. (Or that whatever outfit I wore while making them would turn a permanent purple-pink.) Ever since I lived in Costa Rica and saw people casually roast, chop, and serve [...]
Bulgur–or cracked wheat–is commonly used in Mediterranean salads and side dishes. It’s also a great addition to soups and stews (use it as you would barley) and as a cold cereal (much like oats). This versatile, nutty grain needs to be soaked for about an hour before using; although the package directions say 30 minutes, [...]
Canned beets are good, but roasted fresh beets are even better! They’re easy to prepare and aren’t as messy as you’d think. In fact, if you use glass or metal utensils instead of wood or plastic, clean-up is simple. To roast beets: Preheat oven to 350 degrees. Snip off tops of beets (looks like the [...]
