Perhaps I’ve spent too many hours in the Caribbean sun, but I think pumpkins and coconuts should occupy a more prominent place on the American table. They both have a smooth, silky flavor, are durable to ship and easy to grow, and are endlessly versatile in sweet and savory dishes. There’s pumpkin bread, pumpkin-stuffed raviolis, [...]
A lot of people are shocked when they hear that I don’t eat store-bought cereal for breakfast. I used to, but no longer–today’s cereals are packed with sugar, refined grains, sugar, additives and chemicals, sugar, damaged fats, sugar…and sugar. (On the more upscale cereal boxes, you may see words like “evaporated cane juice” or “fruit [...]
…flour, that is! Why just just one when you can mix and match to your heart’s desire? Just be sure to remember a few rules when baking standard recipes (gluten-free is a different ball game):
You can freely substitute gluten-containing flours for one another. (Gluten is a protein found in some grains.) These flours include: wheat, [...]
