Lemons are lovely, especially when you pair them with oats and almonds and eggs and call them breakfast. Baked goods (or leftover pancakes) are my favorite things to have for weekday breakfasts since they require zero work first thing in the morning. Fifteen minutes of effort once or twice a week can provide you with [...]
I’ve been on a yogurt kick lately, and there’s a darned good reason for that: I finally found sheep’s-milk yogurt! Old Chatham Sheepherding Company sells their sheep’s-milk yogurt in various grocery stores to the lucky folks on the East Coast and through their website to sheep-curious shoppers who aren’t within shouting distance of New York. [...]
Continue reading about Being Sheepish Can Be a Good Thing When You’re Talking Yogurt
My basilophilic nature (yep, just made up that word) has spurred me to figure out yet another way to use my favorite summer herb: in ice cream. Freezing basil is pretty much only way you can chop, slice, or otherwise cut basil and still have it be green rather than chop, slice, or otherwise cut [...]
As promised in yesterday’s post, I’m back with more ways to use goat’s-milk yogurt! This time, I paired goat with oat in the form of muffins. And since I used honey instead of sugar, these muffins are very moist and slightly crunchy on top — honey caramelizes more readily than sugar does, so baked goods [...]
I have a new favorite ingredient! (Although I’ll admit that as a recipe developer, I tend to have a new favorite ingredient every two weeks or so…) I’ve been using my Ingredient of the Month in everything from desserts to dinners to baked goods. What’s my latest culinary love? Goat’s-milk yogurt. It has that distinctive [...]
Continue reading about Trading the Moo! for a Baa! in Your Ice Cream
Is there anyone who didn’t love Rice Krispy Treats as a kid? Even the thought seems un-American. Rice Krispies and S’mores: the two best desserts you could make yourself, both entailing minimum fuss and maximum delight. Nowadays, even though I don’t have much of a sweet tooth, I still savor the memories of crunchy RKTs. [...]
When I was a kid, I thought cranberries were sweet — after all, cranberry juice sure was! But then I finally tasted an honest-to-goodness whole cranberry and realized that good ol’ Ocean Spray had added a fair amount of sweeteners to make the juice palatable for the American tongue. Now that I’ve veered off the [...]
Ice cream has to be one of the true joys of summer. (If you’re like me and love pumpkin ice cream, it’s also one of fall’s pleasures.) As much as I enjoyed the occasional scoop or two, however, I was getting dissatisfied with commercial ice cream–waaaay too much sugar and way too many unnecessary additives. [...]
Ceres was the Roman goddess of agriculture. Her name eventually became associated with the single food that provides more energy for human beings than any other crop: grain. Unfortunately, today’s commercially-made cereals are often a far cry from their old-world roots. Just take a look at the labels–most cereal is made of sugars and “grains” [...]
It’s not beer or wine, although it is fermented. It isn’t hard cider or perry (like cider, but made with pears), although it can contain fruit. Traditional mead is made from honey, water, and yeast, and it’s been around since recorded history began. It went through a bit of a slump in the Middle Ages [...]
