Kale chips seem to be the Hot Food Thing right now…and they’ve also been on my personal Obsessed with These Yummies list for the last two years. I’m always on the lookout for an ever-tastier chip. Last weekend, I found inspiration for my quest in the form of a side order of onion rings at [...]
Continue reading about Crispy, Savory Addiction: Yes, I’m Talking Kale Chips
I recently prepared these millet cakes for a cooking class, and reactions ranged from “This would make a good breakfast!” to “It kind of reminds me of rice pudding…except crispy.” My thoughts exactly! I also think these cakes would make a great dessert if you topped them with ice cream and/or fresh fruit and an [...]
Continue reading about Patty Cakes, Patty Cakes…Millet-Style!
Macaroons are the hottest thing in high-end pastry and chocolate shops right now … but when you think “macaroon,” you’re probably thinking of something different. Although classic French macaroons consist of chocolate cream sandwiched between two disks of almond meringue, when the concept was translated to the American dessert lexicon, the recipe changed. Drastically. Each [...]
It’s not just the grass and tulips that are in full bloom: the chives are growing like gangbusters, too. Seeing all of those tall-but-still-tender chives put me in a pesto kind of mood. (Green + herb = pesto in my mind.) It’s still a bit too chilly for basil, though, so I opted to use [...]
Continue reading about From a Garden Bed to a Plate of Pesto
If pizza had originated in Morocco rather than Italy, I have a sneaking suspicion that lamb would have been the meat of choice, not pepperoni. (Or perhaps pepperoni made with lamb. Hint, hint… I can only hope the American Lamb Board is reading this!) And perhaps the sauce would have been been made the way [...]
You might not know what an allium is, but you’ve already enjoyed eating one. Or three or four. The allium family includes two of the world’s most popular ingredients: garlic and onions. Plenty of other beloved veggies are members of the allium family: leeks, green onions (often called scallions), chives, shallots, and ramps (i.e., wild [...]
Continue reading about Making Your Favorite Savory Ingredients into a Triple Play
Just about everyone agrees that crab cakes are sublime. Just about everyone likes shrimp, too. So why not make shrimp-crab cakes? The tiny and amazingly cute wild rock shrimp that come in cans are ideal for making cakes since they’re already so small, plus they can hang out in your pantry right next to the [...]
Want to get more efficient in the kitchen? Make multiple-pot meals. Heck, you’ve got four burners, so why not have them all in motion? If you simmer two ingredients while you sautée a third (and chop a fourth), your prep time will be only as long as the longest-cooking item of the bunch. For this [...]
Continue reading about Some of the Best Dinners Have Just Four Ingredients
Ricotta cheese is like a reversible coat: it has two distinct sides and both are equally appealing. Ricotta salata (or “salted ricotta”) is a hard, aged cheese that is lovely for grating and garnishing; it reminds me a lot of Parmesan. Fresh ricotta, on the other hand, is creamy and sweet and tastes like summer. [...]
Continue reading about The Secret to Moist Muffins (or Taking Advantage of Fresh-Milk Cheeses)
