This dish came about for two reasons: I had a hankering for a whole-grain, gluten-free crouton alternative, and I couldn’t find grape tomatoes at the produce market. (Sadly, it’s too early in the season for them to be plentiful in my garden. But I’m looking forward to those little flavor bombs growing a few feet [...]
If ambrosia is the nectar of the gods, then chocolate is the main course. Specifically, dark chocolate in all its incarnations, from foil-wrapped bars to warming winter beverages. Or, as I made recently, chocolate crepes stuffed with mascarpone cheese and fresh mango slices. Talk about a delicious way to get your morning started! And it’s [...]
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It warms the cockels of my qualitarian heart to see more and more farmers selling real meat at farmers’ markets. Produce is a wonderful thing, but real meat — that would be meat from animals that actually graze, mill around outside enjoying themselves, and generally live the way they’ve evolved to live — is much [...]
Muffins are the perfect breakfast, especially when made with whole-grain flours, oats, and plenty of eggs. Toss in some crème fraîche and some apples, and you’ll have a delicious reason to get up! But the best part about these muffins — aside from the taste, of course — is that they’re so satisfying that they [...]
When I do culinary talks, I often hand out a sheet I call “The Art of Refrigerator Triage.” It’s about letting your refrigerator make your dinner-making decisions for you so that the pressure is off both you and your wallet — if you make use of what you already have while it’s still fresh and [...]
When I’m on an ingredient roll, I like to use it every which way I can. That’s why last week I wrote about mesquite-dusted popcorn and this week I’m writing about mesquite-infused banana bread. The caramel aspect of the mesquite combined with the natural sweetness of the bananas means that you only need 1/4 cup [...]
I’ve written about it before, but now that I’ve discovered another fantastic use for it, I’ll write about it again: mesquite. Yes, the one that you burn on your barbecue. In this case, though, I’m talking about mesquite powder, which is made from the pods that grow on the mesquite tree. (The barbecue fuel is [...]
Baking has its share of complex classics: layered phyllo crusts, flaky croissants, lofty souffles. But baking can be basic, too. Enter flatbread! It’s called “flat” because it isn’t leavened by means of yeast, chemicals (baking soda or baking powder), or air (nothing is folded or whipped). Rather, it celebrates the fact that it’s simply, blessedly [...]
