Over a year ago, I wrote about incorporating spiced almonds into salads — the crunchy, flavorful almonds are a perfect contrast to silken baby spinach and juicy pears. Lately, though, I’ve been spicing everything from almonds to Brazilian nuts and then enjoying them as stand-alone snacks. The formula is simple: choose your nut, choose your [...]
Continue reading about Getting Creative with Spices and Nuts
Traditional fats are one of the building blocks of food: they carry flavor, they provide a creamy taste and texture, and they have more nutrients per gram than their cousins carbohydrates and proteins. (When I say “traditional” fats, I mean fats from whole foods — both plant and animal — not man-made, refined fats that [...]
Continue reading about Of Macadamia Nuts, Salad Dressings & Oil Labels
While many cultures have a “little bites” tradition — Middle Eastern mezze, Russian zakuski, Italian antipasto — it seems like the Spaniards are the most passionate about theirs. Tapas bars are everywhere you look in Spain, and diners are just as likely to make a full meal of tapas as they are to sit down [...]
