Although sweet pies typically feature fruit enclosed by crust on both the top and bottom, savory pies are made with veggies and/or meat and often sport only a top deck. Shepherd’s Pie, for example, is made with beef and veggies on the bottom and a “crust” of mashed potato on top. An English version of [...]
Chocolate chips are great, but a few words of advice for my fellow chocolate purists out there: cocoa nibs are even better. The nibs are straight-up, unsweetened cocoa beans that have been chopped into rough…well…nibs. You know how steel-cut oats are whole oats chopped a few times across with steel blades? They wind up being [...]
Winter = soup. Especially hearty soups that are fragrant with spices — in this case, curry. And thanks to the inclusion of millet and a touch of coconut milk, you’ll have a thick, creamy soup that’s filling enough to be a main course. You could also stir in crab or cooked shrimp at the very [...]
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Seeing as Thanksgiving is just around the corner, I thought I’d share a deliciously easy treat that will compliment any Turkey Day table: buttermilk biscuits. I say “easy” because these are drop biscuits rather than rolled biscuits, which means you can simply drop large spoonfuls of batter on a baking sheet and pop them in [...]
Continue reading about Biscuits & Buttermilk: Treats for Your Holiday Table
Grains are great — you can grind them into flour and bake with them, you can toss them into stir-frys and use them as the basis for pilafs and salads, and you can thicken just about anything with them. (There are tons of other ways to use grains, but as one of my favorite childhood [...]
I used to think that hummus was a great dip. Then I moved on to thinking it was a great condiment and dip. These days, I’ve given up trying to categorize hummus — I’m willing to try it with darned near anything. (And I’m usually glad I did!) Somehow, that combination of smooth, creamy chickpeas [...]
Crab cakes, I think, are one of America’s great culinary inventions. ( I once had a coworker whose father hopped in the car one day and drove from Detroit to Baltimore to satisfy his urge for crab cakes. A few months after that, he called his son to let him know that he was slurping [...]
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We’ve all seen birds enjoying millet–now it’s our turn! The hulled seeds in the grains/flour aisle (millet used for birdseed generally has not been hulled) are a nice alternative to rice, potatoes, or couscous. Millet cooks in about 35 minutes and makes a very fluffy, slightly-sweet grain that can easily be mashed with vegetables or [...]
