Okay, I’ll admit this right up front: this is probably going to be the Most Frivolous Post of 2011. Then again, it’s a darned clever way to pair a free, natural resource with a rather exotic condiment. Yep, ladies and gentlemen, I’m talking about snow and pomegranate molasses. Considering that pomegranate molasses hails from the [...]
If I could wave a magic culinary wand and make one aisle in the grocery store disappear, I’d probably make the cereal aisle vanish. Even when you find a cereal that truly is whole-grain, unsweetened, and tastes as good as it is healthy, you’re going to be paying a lot more for store-bought cereal than [...]
Cabbages aren’t exactly the hottest item on the vegetable menu: they don’t have the slim elegance of a green bean or the curvy voluptuousness of an eggplant. From Sauerkraut to Asian cabbage-parcel soups, however, they do feature prominently in most world cuisines. (To achieve the latter, stuff a leaf, tie it off with chives, and [...]
It’s pomegranate season! Bottled pomegranate juice is good, but the 100% fresh version is even better, plus the whole seeds add a chewy crunch to anything they adorn. And once you’ve excavated the seeds from a few fruits, the process gets much easier. I’m not even worried about the Stain Factor any more. Some tips [...]
A pavlova is a baked meringue shell topped with fruit or sauce. (And yes, it’s named after a Russian ballerina.) Pavlovas are very simple to make, yet never fail to impress. I topped this one with a kiwi pureé, diced mangoes, and pomegranate seeds. It’s a flavorful, visually-stunning dessert…and it’s fat-free! Not only that, kiwis [...]
Pomegranates may look like odd, misshapen grapefruits, but inside they contain dozens of crunchy, jewel-like seeds. The seeds are sweet and edible and can be used in everything from salads to poultry garnishes to desserts. The only hard part is freeing the seeds from the bitter pith. Here’s the easiest seed-removal method I’ve come across: [...]
