April bring showers as the saying goes. Yet a rainy day is a perfect time to bake or cook(However not to make candy)> What's your favorite treat to make during a rainy April day? It could be baking cake or cookies for later snacking? Or making a crockpot full of homemade chili or sauce,
WHat is your favorite rainy eats to make? For me it could be a soup if the weather is chill enough or a croque Monsiuee loaded with Gruyere , ham and butter. et us know here.
This has always been a conundrum for those brown baggers?What to bring for lunch and what makes for a good lunch.It;s nit a sandwich or leftovers. Its a one of a kind taste sensation.
Regular contributor and recipe developer Ali Slagle wrote about this for yesterday;'s New York Times Food section.Brown bagging it has always been a hit or miss for over a hundred years. Anyone can bring in cold cuts on their favorite bread slathered with either ketchup, mustard or mayo. This idea is good until Wednesday when you crave something else. There are last night's meal but leftovers that you just ate sixteen hours before can be boring. What's to do> Ms Slahle recommends a variety of ideas. One idea is cooking up a big batch of something , preferably on a Saturday or Sunday when there;s time to cook.,Just make sure it doesn't;t get dull or soggy during a few days in the fridge.Pack lunches into servings right before you leave for work.Try to put food in Pyrex glass containers which work the best for this kind of lunch. The Times Wirecutter section recommends these or Glasslock's eighteen piece set. Each has a lock that prevents any kind of leakage Vary the meal by trying different veggie or spice combos
Keep in mind that lunch is the midday treat. Get excited about it.Think about what gets you going about takeout orders. Bring that same drive to a homemade lunch. It could be a slab of creamy salty feta cheese or a pickle.It could be a cup of guacamole or a chewy udon noodle. Add some salame slices or cut fruit for color and flavor.(also a good idea is to bring extra of these for that or three PM hunger attack).If you don;t want to use the company microwave then bring foods that don;t need to be heated up. Cooked chicken tender are good at room temperature. as is thinly sliced steak.Keep these in the office fridge if the ambient temperature is too warm. You can use leftovers in creating your lunch but do it in a way that they don't resemble last night's dinner. Try rice bowls with the previous night's roast chicken or fish. Think quinoa with whatever roasted veggies are around. Top with sauces and seeds.Also think homemade protein rich dips like hummus and cottage cheese. An avocado dip is both filling and delicious.
Brown bag lunch to a whole new level. Get creative. Go for grain based bowls or fun flavor combos. Make lunch the best part of the work day!
It takes guts to marry into any royal family.It takes a lot of them to begin your own brand and show the world your recipes, yet Meghan, Duchess of Sussex has done both. She has done it with aplomb, Her recipes are being copied , cooked and baked the world over.
Regular contributor Julia Moskin interviewed the duchess as well as sitting in on creating a tempting dessert in today';s New York Times Wednesday Food section.Meghan has always been known for creating delicious dishes , first for her college friends at Northwestern then for her blog The Tig and later for her future husband Prince Harry. Now she has her own lifestyle show AS Ever on Netflix (who is also one of the backers of the new products line) and a brand that features such yummy products as a shortbread mix with flower sprinkles, crepe mix and a raspberry spread. It all comes out her Southern California home in Montecito. even though she has faced criticism, - mostly from the British - she can cook and cook she does. Meghan seems to have inherited her grandmother Jeanette's love of it.Her grandmother grew tomatoes and collard greens in her backyard,, not unlike her granddaughter with her garden, She loved to cook making Meghan's grilled cheese sandwiches with Kraft slices , white bread and a ton of butter.
The Duchess of Sussex is a bit more sophisticated and even playful with her recipes. She has guests in each issue ,from famous chefs like Alice Waters and Roy Choi but also friends such as Abigail Breslan and Mindy Kaling. Her drinks are cooled with ice cubes speckled with flowers. There is always a plate for crudites around for nibbling along with an herbal tea to drink. Ms. Moskin includes two of her recipes.One is a Spring garden salad, rich with cherry tomatoes, snap peas and zucchini along with kale stems and Swisschard. The greens are cooked in olive oil and garlic. . It's mixed with already cooked rigatoni.It's finished with freshly squeezed Meyer lemon and a good dusting of Parmesan or Manchuga cheese.The next dish is a tribute to her grandmother with a topping dedicated to her daughter. It is a banana pudding , made with homemade vanilla pudding topped with "Chantilly Lili,' a chantilly cream named in honor of her daughter Princess Lilibet.
Meghan < Duchess of Sussex has proved that she can transcend all the criticism thrown her way. She is not only a influencer. She is a creative chef who knows how to produce a good meal.
If you own a store or a restaurant and want healthy snacks look no further than WHolesale Nuts and Dried Fruit. Owner Matthew Baron has a whole forest of nuts seeds and dried fruits. This is the perfect site for creating baskets of goodies and interesting desserts and snacks.
Being a dried fruit and nut lover this site sang to me. I tried their apples , mangoes and my all time favorite nut -pecans
The dried fruit is delicious without that sweetness and funny dried fruit taste that others have. The apples tand mangoes I selected were very natural tasting. Keep in mind that these can be bought in bulk to create tasty granola if you have a B and B or sell them at your local farmer's markets. Some of Mr Barons; dried fruit have no sulphates which account for the more natural flavor. Chefs and pastry chefs should consider buying his coconut flakes and nuts in bulk for delicious dishes and desserts.
This is the time for year to eat lighter. That means relying on that classic duh salad. Yet it won;t be a simple one . It's time to liven those bowls up with different ingredients for the perfect Spring salad.
Of course its starts with a base.Yet instead of Cobb or Bibb look outside the garden Dandelion greens are a different and bright addition to any salad bowl. They're full of probiotics which make for a good gut health. They are also loaded with the antioxidants that aid in liver health. Some people may be put off by eating a "common weed"/ yet the taste is earthy and pleasantly bitter. You could add sweet ingredients to them to balance off that sharpness. Another different green is the Japanese one mizuna lettuce. The is a mustard green. The flavor is peppery like arugula. You can find in in an Asian grocery store along with the basis of a good dressing - rice wine vinegar. For something really off the menu try nettles. Yes they are those scratchy annoying fronds that sting ankles and feet during a woodland hike but their leaves are another matter. They have a state like spinach = decidedly mild and easy to pair with other ingredients.
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hat about the other ingredients and dressings? Seafood is always a tasty addition to a salad, especially a warmer weather one. Yes you could add the usual, shrimp crab or tuna. A different spin would be seared scallops. These are an easy cook.Sear in a very hot pan with a mix of oil and plant or dairy based butter. Their sweetness would pair well with dandelion greens and a simple citrus based dressing. Think orange , lemon or lime added to a light olive oil along with a tiny drop of agave or maple syrup.If you want true luxury the think about chopped lobster tails with a mix of common and uncommon greens.To balance to out and add color add multicolored tomatoes that come in such bright hues as purple red and yellow. You could use a mayo based dressing on this, Think a creamy one with herbs to bring out the lobster's briny flavor . Another idea is a simple vinaigrette but made with a white wine vinegar base instead of a red wine one. If you;re craving poultry, then try leftover Cornish hen. Keep in mind to debone it carefully because unlike chicken or turkey , the bones are tiny and could easily wind up amongst the greens. A nice orange based dressing would work with this.
It's salad season. Make a different kind using uncommon greens and ingredients.It'll make for a light tasty and invigorating bite.
Spring brings with it a freshness.It happens in fashion, weather and cooking.Cooking and baking brings a plethora of natural ,refreshing tastes that liven up any meal.
Mint is a lovely addition to any meal. It can be grown in the back yard and bloom sometime in May if you live in the Northeast.Another Spring ingredient lamb is perfect with this herb.Add garlic to a lamb chop sauce rich with mint and soy sauce. The English have perfected English sauce creating one that also has apple cider vinegar boiling water and just a tablespoon of sugar and a pinch of salt. It's just cooking all of this to two cups of fresh mint(which you can also buy at your local grocery store),It's a ten minutes cook and pureeing when the sauce cools. You can also use this brightly flavored sauce on leg of lamb too.Surprisingly enough chicken and mint pair well together. The sweet herbiness can bring out the bird's earthiness and take it up a level.MInt pairs wonderfully with peas. Add two tablespoons of mint sauce to mushy peas if you;re making this side dish with fish and chips. Mint tea is also a perfect drink for warmer spring days. Use a mint infused simple syrup for this. It's easy to make and store. It;s boiling a half a cup of sugar with a cup of water and half a cup of mint leaves. Strain to remove mint leaves and cool.
One of the most Springtime flavors is fresh asparagus. It's abundant as we head into April. It;s delicious Piedmontese style steamed and dressed with melted butter,sliced hard boiled eggs and Parmesan cheese. However you can make a vegan version by using plant based butter and cheese and omitting the eggs. The taste is still the same with the asparagus' earthy greenness shining through.The grills will be getting fired up once warmer weather arrives and it's a good time to try grilled asparagus. This is an easy cook.It 's coated in olive oil and then simply seasoned with sea salt and freshly ground pepper. Cook on a preheated grill, lightly turning the spears.They will be done in anywhere from three to five minutes. Keep in mind you can add them to a salad too for more flavor.Peas are also a tasty Spring veggie and make for a perfect side to any main course. Sauteed petit pois in butter sauce make a good accompaniment to Cornish hens. A pea salad is a great early barbecue dish. You can just dress cooked and cooled with a simple vinaigrette or the traditional pea salad dressing. This is am mix of mayonnaise, , bacon ranch dressing and red onion. This is the perfect dish for a Spring barbecue.
Spring is here and with it comes fresh flavors. Use these for a taste of brightness.Like Spring flowers hey'll liven up any table.
Eating outdoors is here. The question is do you want to go on a picnic or a barbecue? A picnic can be fun especially a beach one but it's also good in a park or I the mountains too. A barbecue is another fun eating outdoors option. There's everything from grilled wings and burgers and dogs to corn and s'mores later on.
What is your favorite? Let us know here . Mine would be a beach picnic? Is yours the same?
Is there still a stigma for dining alone? Yes and no . Even though it is liberating to head into any eatery and not worry about what friends think of your eating choices people who go solo are still treated somewhat badly. Why is that? what's so bad with just having a good meal by oneself?
Regular contributor and chef Priya Kirshna wrote about this in yesterday's New York Times Wednesday Food section. There is nothing wrong with dining for one. Many think of it as an adventure to try different cuisines or just have a relaxing meal with out the distraction of talk. It shows in numbers taken from Open Table, a site that takes restaurant bookings from all over the world.The percentage of people eating alone rose sixty-four percent in 2019 while between 2022 and 2025 it only jumped to twenty percent.The increase is probably even greater now since many people just walk into a restaurant sans reservations.. Yet more solo dining doesn't necessarily mean better accommodations. Many feel that they're taking up valuable table space by sitting at a full table. there's also the feeling of fearfulness this can bring along with the feeling of being judged by other diners.According to Rajika Shah, a Los Angeles lawyer the host or hostess's whole demeanor changes when just one walks in.It's either a look of panic as in what to do with this person or a look of sympathy.
Some places do accommodate the solo eaters Bar areas often have tables for one, Mind they're those mile high ones with stools people have to clamber up on. Bar dining has been the default way to go, providing there is space and seating. Many independent restaurants are taking reservations for the bar area but a majority does not. Luckily there are the chain restaurants like Olive Garden and Applebees that are happy to serve just one person.Tiktok features videos of people eating alone at the OLive Garden. Their restaurants are designed with a bar in the center to make customers feel more comfortable instead of feeling isolated.Other restaurants , both private and chain should take notice, There is a level of comfortableness in eating alone according to the interviews done for the article.Of course they' felt more at ease in a chain restaurant than a fancier high priced one.It's also easier to dine alone in big cities where there is always a level of anonymity. Still it's a trend to catch on throughout the country.
Dining olo should be a fun experience. There's no friends and their prejudices to weigh upon order selection.It's just the diner alone enjoying quiet time with good food.
Surprisingly enough egg prices have dropped sharply . That means everyone can enjoy eggs and in a variety of ways. They can be eaten for breakfast, lunch , dinner and even for a filling snack.
New York Times Food and cooking editor Adina Steiman gives a host of egg centric recipes in today's New York Times Wednesday Food section. SOme are perfect for Spring brunches with a talked chilled mimosas.Other's are just great breakfasts complete with a cup of eye opening coffee or brisk fruity tea. Even though there are many ingredients in these recipes the eggs, white and yolk shine through one recipe that can take a home chef through three meals is scrambled eggs. Ms. Striman suggests a number of ethnic dishes from the Turkish menemen and Mexican miga to the strapastratha to the Pakistani aloo. A good way of having them is with tomatoes and garlic Piedmontese style to be eaten with big slices of Italian bread. Of course there are frittatas that can handle all sorts of wonderful ingredients Try the emerald colored Herby tasting kuku sabzi for the Persian New Year.It';s fresh with all sorts of herbs from cilantro to parsley and is good eaten with chunks of feta and pita wedges.
Eggs are the basis of custard. Yes everyone likes a sweet one but think of a savory custard instead. Times Food contributor Eric Kim microwave steams them to create such a one, in the style of Asian egg custards.They mixed with chicken stock and soy sauce for flavor. Of course nothing beats an old fashioned egg sandwich. Try Ali Slagle's sheet pan recipe for egg patties. These can be put on toasted English muffin with cheese slices along with ham or crisp bacon.since brunch season will be in full swing soon, try two recipes perfect for any late Sunday morning table.Make egg bites made with a generous amount of cottage cheese and your favorite cheese like Cheddar or Gruyere for an airy, puffy croquette.Mozzarella can also be used for goodness - think about adding sun dried tomatoes to this blend or Montery Jack for bite and spice. A variety of veggies from broccoli to onions give it that omelet vibe and also include crumbled bacon or sausage.The egg bites are cooked in a water bath in the oven to solidify them. These would be perfect for an Easter brunch , complete with a simple side salad.
Eggs can be had now Use them in any of these dishes or favorite ones. Enjoy their yellow jammy goodness once more.
Even though it is Spring the temps have a wintry chill to them. You still need something warm and rib sticking. Yet you can have something satisfying but with hints of spring to it.
One of the best winter Spring fusion dishes is a cream based pasta primavera. This combines veggies with whole cream and milk.You can use the fresh veggies that your grocery is offering right now or use frozen. TRy it with peas, broccoli and cauliflower. Saute the vegetables in butter or plant based butter and garlic . t Add the cream or plant based milk . You can use chicken , or vegetable broth to thicken the sauce along with cornstarch. A chunky pasta is the best with this, Think penne or bow ties. Another fusion dish would be a homemade veggie soup.Again you can use frozen or fresh vegetables for this. It can easily be turned into pasta e fagiole.Beabs and small pasta like macaroni or ditalini can be added. The base can be beef, chicken or vegetable broth . You can also make pea soup but add mint for a bright, fresh flavor. This is not like a traditional one with ham as a base.This has onion for more flavor along with a clove of garlic.One cup of fresh mint leaves (your grocery can produce you with these) are the main flavor point here.
Roasts figure into this time as well however there not the heavy ones served on snowy cold days, Think a lighter meat sich as chicken or Cornish hen.The flavor is not as heavy and pares well with such early Spring vegetables as asparagus, Cornish hens can be glazed with orange marmalade for a crispy, salty and sweet skin. You can do the same with chicken too. Lamb has always been associated with the coming of the new season. You could roast a whole leg of lamb if you want, just to do a dress rehearsal for your Easter dinner. Lamb chops are an easier way to go.They can be grilled or roasted with lemon juice and herbs for a fresh flavor.What do you serve with any of these roasts? Nix gravies and stuffing. You can still have mashed potatoes but make try a garlic mash or potato croquettes or gratins (which you can buy at Lidl). Roasted carrots are always good too. They can be glazed or just brushed with butter and then roasted. Asparagus is ccming into its' own . Create a dish of steamed stalks drenched in butter and then sprinkled with Parmesan cheese, You could add sliced hard boiled eggs too.
This is the time of year when there's still a lingering nip in the air.Create Spring forward dishes that are rib sticking yet fresh. It's a nice way to keep warm but have a Spring greenness to it.
Stir fry is easy even if you don.t have a wok. All you need is veggies, protein and Asian flavorings. This could be soy sauce rice wine vinegar miso or ginger. Together they can make a tasty dish on a bed of red or cellophane noodles.
This was my Saturday supper the other night. I had leftover Morningstar Farm plant based beef crumbles
This was a quick and easy meal.It's perfect if you want Chinese but also want something home cooked. It's just three ingredients and a dash of onion powder and soy sauce . Try for a super simple dinner.
Spring is here and that usually means lighter treats. However it's also the season for rich Easter candy that's full of calories and sugar. Not to worry. Coco Polo Bliss can easily be put into any Easter basket and truly enjoyed.
I discovered this treat not long ago as I was searching for something that wasn't too sugary. Luckily there is Coco Polo Bliss
Everyone has that one go to easy meal.It could be spaghetti with jarred sauce.It could be turkey or eost beef or London Broil roll-ups filled with Stove Top Stuffing.
Mine is Lidl's Riced Cauliflower that's stir friend in a mox of olive oil and plant based butter.
All big meals have leftovers. The first place they belong is in the fridge waiting to be tomorrow's lunch or dinner. Yet many home chefs only guess at how to store their leftovers. Luckily there is advice to follow.
New contributor and author of Genius Recipes + Genius Desserts Kristin Migliore,gave solid advice in yesterday's New York Times Wednesday Food section.It is a conundrum for any home chef to put away leftovers. The first question is how long a wait before putting any food in the fridge? Most would say wait until the food cools down but that's an old wives tale. Food should go into the refrigerator as soon as the meal is finished and up to two hours after a meal . However that window shrinks to one hours when the ambient temperature goes above ninety degrees FRareheit. Those whole idea of not placing hot food in the fridge came about during the ice box eras of the last two centuries.Ice boxes required expensive blocks of ice. The ice melted into puddles when hot food was put above it in the iced box's interior. Hot food can still be taxing on a fridge so the key is to store the food in smaller portions. Divide wholes toast and turkey.. Divide casseroles, soups and stews into halves. make sure thee's only two inches of the leftovers in the containers. Cover loosely to let any stems escape. Also clean out your fridge before any big feat or party.
What should home chefs use for leftovers. Foil works for any odd shaped leftovers like a chunk of roast beef. However glass containers are the best according to Dr. Kantha Shelke, a senior lecturer of food safety at Johns Hopkins University. Buy tempered glass containers because they won;t absorb orders or stains. They're safe for reheating in both ovens and microwaves. You could use silicone bags however they come with their own problems. They're trickier to clean and have to be pampered to do away with stubborn smells. Two pluses though they are lighter and not fragile. Dr Shelke also advises do not put hot food into plastic containers.These can leach harmful chemicals into the food such as BPAs, and potentially PFAS> Keep in mind that plastic degrades over time, especially when it comes in contact with acidic and oily foods Also as tempting as they are to keep and reuse do not use take out containers. They;re not designed for heat exposure or repeated use. All containers should be labeled freezer safe.
There is a way to keep leftovers. be care with how to store them and how to keep them. The second time around will ensure even better food.
Spring is here and with it Nowruz, Persian New Year.It's a time to celebrate the coming of new life .wat better than to enjoy it with a feast of bright ,sunny foods.
Cookbook author , chef and first time contributor Andy Baraghani gives his family recipes in today's New York Times Wednesday Food section. Each dish and each ingredient symbolize something greater. Herbs symbolize rebirth,fish prosperity, and sweet sticky confections mean a year of joy.His recipes are family ones yet tweaked to symbolize the future. He has the traditional a - or thick Iranian soup, full of lemtils and chickpeas.Swiss chard ,dill and parsley give it the Springy greenness.it also requires reshteh a thick flat noodle used in Persian cooking but if you can;t linguine works nicely too.It's topped with a dollop of Greek yogurt mixed with fresh lemon juice .You could also usekashk, an Iranian yogurt sour cream hybrid.The cuisine relies heavily on rice so there is sabzi polo, a saffron infused one that;s flavored with parsley, dill and cilantro along with scallions.A scattering of rose petals give it color and a pretty scent.
One of the highlights of any Nowruz table is egg dishes.Like Easter eggs, they symbolize rebirth and new life. Chef Baraghani gives his version of Kuku Sabzi'an herb and scallion frittata. These are five large eggs cooked with a mix of chopped cilantro,parsley dill and scallions. There is also turmeric and fenugreek added for color and flavor.It's cooked in oil in a covered skillet. The final dish should have a dark green or brown color.It's the put into the broiler for four minutes or until the top is set.It's served with flatbread,Torshi or Persian pickles or Mast-o-khar a yogurt and cucumber dish. There is also a recipe for this.It's three Persian cucumber blended with Greek yogurt. Sizzled or fried mint leaves are added a long with garlic, pistachios and lemon juice.For a main course there is fish bathed in saffron. Fish symbolizes prosperity and abundance. Chef Baraghani suggests using cod halibut or salmon.It;s slow cooked,He cooks it with leeks sauteed in a lemon and garlic blend, The fish is put over this and then warm saffron water (water with crushed saffron in it) is poured over all of this The fish is then baked in a 350 degree Farenheit oven for twenty five to thirty minutes.It would be good served with any of the rice dishes.
Nowruz is a time of feasting and welcoming the New Year. Celebrate with symbolic and tasty foods. They represent a year full of brightness and abundance.
What makes a sundae so special?It's not the ice cream itself - although that helps. It's what is put on it. Usually there;s a drenching pool of chocolate syrup or caramel sauceIt doesn't;t have to be this way. Sundaes can be tethought.
I found this in creating a simple yet elegant looking tasty dessert. I bought Brownie bites from Stop and Shop. These would be good with ice cream.
A sundae can be anything you throw together. Unfortunately many layer ice cream with tons of syrup and sauce and have blobs of whipped cream on it. Make a simplistic sundae instead.It'll be more memorable and tastier.
Ireland is known for it';s beautiful cliffs and country side, it's pubs and parishes. Yet it's also it's food that makes this Celtic gem stand out. Thanks to the amount of natural resources an Irish diet is full of rich, flavorful food.
One of the best Irish imports is butter. Home chefs and bakers alike rave about Kerrygold, an Irish but from grass fed cows.It is higher in butter fat than American butter, eighty-two per cent to the American eighty.The cows graze on beta carotene rich grasses which affects the butter's flavor.It also has a smoother ,creamier texture too which makes it perfect for spreading on any hot slice of toast or muffin. Aldi also sells an Irish based butter Countryside. NO matter which you wind up with use in in sauteed or just to top veggies.Irish cream (not the whiskey of the same name) is very good as well. Whip the cream and use it as a special side to any plain cake.Do the Irish have good cheeses thanks to all these rich dairy? Yes! Most of the counties do produce good qualities of various kinds. Cheddar is big but there is also the Gouda like Wicklows Farmer's Cheese.Cashel Blue is another popular cheese, similar to Blue cheese with its' veins of mold.
Any breakfast lover knows that Irish steel cut oats make the best hot breakfast. They're made from whole oats groats which are the cats with the kernels intact. They make the oats more nutritious.They're coarsely chopped into pieces resulting in a more chewier texture and a nutty flavor.They do cook longer than the regular kind but are great with lush ingredients added to them. Add whole cream and stir in brown sugar or maple syrup.Yes you can bake with them. The final products will be a denser chewier product. Think using them in chocolate chip cookies. They'll pair well with the brown sugar and dark chocolate chips. Ireland has another home grown product - not of the land but of the sea.Irish sea weed is becoming a culinary must. It is used in everything from recipes to cold remedies and beauty products. There are three types, dulse, which is the most popular along with carrageen moss, bladderwrack sea spaghetti and sugar kelp.They can be cooked, into side dishes , salads and baked into different products.
Ireland has the best products and produces the best foods. From their butter to their seaweed there's a range of flavors. Try them to experience Celtic goodness.
Saint Patrick;s Day brings a host of traditional Irish foods and drink. People do know and love lamb stew and boxty yet Irish stouts and ales. flummox them. What's the best to drink? How is stout different from ale? There are so many aspects to decipher.
St Patrick's Day is a day to try a big pint of stout - namely Guinness . This iconic ale was first created in 1759 by Arthur Guinness in Dublin. He had a 9,000 (!!!!!) year old lease on Saint James Brewery. It first produced many beers but then concentrated on a dark one first called porter then stout. Now there is a difference between the two. Porters use malted barley while the other uses just barley. This give stout a roasted coffee like, almost bitter flavor. The taste does make it excellent for baking. Many use it ,combined with chocolate to create rich cakes and cupcakes.Porter's taste is also good, with a chocolate-y caramel or even a light coffee taste.Many porter cakes usually have brown sugar to balance this out as well as complementing the flavor. Keep in mind if you;re on a pub crawl on Monday, go easy on the stout.It has a higher alcohol content than porter. You can simply nurse one for an evening. You could also go for a pint of porter which is lighter and won;t leave you with a hangover on Tuesday morning.
Of course there's no avoiding a good dream of Irish whiskey on St Patrick's day. Yet which one is the best along with should you of with Irish or Scottish whisky.The different spellings can tell you something. whiskey with an e is the drink being distilled three times while the one without an e is distilled only twice. The triple distilling give the finished product a lighter flavor. It can also be produced with both unmalted and malted barley.Malted just means the grains are allowed to ferment in water until sprouts appear.They're then dried and this process gives the sugars needed for fermentation. There are many Celtic themed cocktails to make with whiskey, namely the famed Irish coffee. This is coming a good whiskey such as Bailey's with hot coffee and sugar.A thick layer of cream is put on top of the cup and you sip through that.THis can end a wonderful evening meal of lamb stew or a roast leg of lamb. There is also Irish cider a blend of whiskey and hard cider for an extra kick.if you;re a light drinker than stick with a whiskey sour, a mix of whiskey, lemon or lime juice and simple or maple syrup. You can tell the bartender to go light on the whiskey so it kind of resembles a shandy.
Monday is a day for having fun and drinking. Just pick the drink that bests suit you.It could be a gorgeous dark stout or a light whiskey cocktail. Either way celebrate with a toast and Slainte
Today is 3-14 Pi day here in the States. everyone is going crazy over the different pies out there from pizza to the dessert kind. It's also , fittingly Einstein;s birthday as well.
Here;s the question what kind of pie excites you? Is it pizza , loaded with all sorts of topping and extra cheese?Is it a dessert one with a side of fluffy whipped cream or scoops of vanilla ice cream? My favorite pizza is anchovy (what can I say , it's the Piedmontese blood) with extra sauce, sop extra that's its drippy. My favorite sweet pie - pecan(again why can I say, it's my Southern and Midwestern roots) . either one makes me want to celebrate. Let's see what your faves and why.
Mention truffle capitol and most people will automatically think of Torino where truffles are found along the city'ss outskirts and neighboring woods. Yet the US has its own truffle capital- Eugene Oregon. Will America truffles catch on? Possibly.
Regular contributor and restaurant critic Pete Wells stepped out of his comfort zone to head to Oregon and write about these gems in yesterday's New York Times Wednesday Food section.It seems the woodlands outside Eugene make for excellent truffle grounds however truffles have been found as north as Vancouver Island in British Columbia and as south as Port Reyes, California just north of San Francisco. There are two varieties that grown here - white and black. The ideam land is former grassland now planted with Douglas first. A truffle hunter like Charles Lefebrve knows this land although it does help to use Google Earth to track down exact locations. He also used two trained dogs, Dante and Luca. Their breed is Lagooto Romagnolos ,a breed particularly raised to sniff out truffles, originating in the PO Valley. However other dogs throughout the Eugene area can be trained to hunt for truffles, no matter the breed.
What are the truffles used for? Pacific Northwest ones seem to be used only by chefs in the region. East Coast chefs have rarely heard of them (although that could be about to changes thanks to this article). They are not the same as their Northern Italian cousins however. This proved to be the case for Elias Cairo, owner of Olympia Provisions in Portland,.He found they have their own flavor profile that represents "this really cool forest" in the United States. Luckily there is the Oregon Truffle Festival.It;s focused on helping chefs understand the fungi. Mr Cairo cures salame next to the white truffles so the meat can soak up the aroma, usually a aromatic blend of nutmeg, allspice and cloves. They also emit a gamy musk that reminds him of wild boar. Chef Deb Meyer of Choux Pastries has infused that aroma into goat cheese filling for her macarons. The blacks themselves are usually milder except when they are at the smelliest. They can still turn heads. However unlike the European variety they can be used in desserts. A chocolatier in Eugene makes a truffle truffle, glossy domes of white chocolate filled with truffle infused creme fraiche. There;'s also n ice cream infused with black truffles too.
Piedmontese truffles are the creme de la creme of eating. Yet the Oregonian ones are gaining in strength and popularity. It may be that Oregon may beat Northern Italy as the world's truffle capital-.
There is something about an airy dish that homey and satisfying. Maybe ti;s because of the grain being the most basic but also the most everyday.It's also lent itself to being good as an ingredientfor baked goods and hearty breakfasts.
Regular author and top baker Genevieve Ko wrote about it and gave two recipes in today;s New York Times Food section As she puts it oats can work miracles. Cooked otameal has a comforting and relaxing scent like clean fresh hay.There's also a natural sweetness to them that regular flour doesn;t have.They add to everything, from creating sweet crunchy toppings to extra chewy cookies like oatmeal raisin and chocolate chip oatmeal cookies. Chef Ko gives two recipes with them - honey oat pancakes and oatmeal chocolate chocolate chip muffins. Both are great ways to start a chilly Spring morning. There are so many different typrs of oats to use. What should home chefs use? She recommends quick cooking and instant oats are ideal for the pancakes because they;re small and flat, perfect for cooking. They;ve been finely chopped and steamed before packaging . They;re already made into flakes. Keep in mind that instant oats are going to be thinner than the quick cooking kind. They'll give the finished product s a chewier texture according to Sarina Shatseen , a culinary content specialist at the flour company Bob's Red Mill.
The recipes are perfect for breakfasts(or even for a Sunday lunch). The honey oat pancakes have the oatmeals soaked in buttermilk along with flax, honey and salt for a good ten minute. The longer the mixture sits the creamier and tender the pancakes. Use this time to make eggs and bacon . After the ten minutes add two tablespoons of canola or any flavorless oil. Baking soda and flour are then mixed in . They should be cooked in butter for a richer flavor.. Serve hot with more honey and definitely more butter for the ultimate treat.The oatmeal chocolate chip muffins can be perfect for breakfast or just a mid afternoon snack with coffee or tea. Use quick cooking oats for these along with flour and brown sugar. Cardomon is also added, giving the crumbs a lovely flavor. There is also eggs, butter and whole milk to give the muffins body. After the wet and dry ingredients are mixed the chips are gently added in. They're baked at 400 degrees Farenhit for twenty minutes. Use cupcake papers and bake in a muffin tin.
Oatmeal cna be a great addition to anything for breakfast or sweet. Try it in these pancakes or muffins. They;re a healthy and tasty addition to any recipe,
What makes a good salad? Start with the greens. then those tasty add in and finished with a drizzle of a favorite dressing. Yet many get this . What happened to perfection?
Personally I find that a bag of mixed greens is your best bet.
I like Fresh Express.
What makes a good salad? Thoughtfulness in creating it and good ingredients that you love. That's what makes a bowl of greens sing.
Piedmont is uua;;y known for bagna calda, fritto mista and polenta but stuffed onions or oignons Piedmontese is another vital recipe.It's made in every household. In fact each family has their own variation of them.
I tried to call up my bisnonna's recipe a few weeks ago when I made them. I had made them before for this blog however I forget one important step - boiling them in salt water.
Southerners have always appreciated a good julep or rum punch. They know how to have fun with cocktails, mocktails and tasty little nibbles. Now there's a new book to give everyone that Southern experience - a good mixed drink with a small plate of delicious food.
Cocktails, Southern Style.(Gibbs Smith Press 2025 was written by chef and food columnist for South Carolina Living Magazine Belinda Smith -Sullivan, She had her first introduction to fine cocktails with her grandfather hosting "porch parties" where neighbors would come over for mixed drinks and cheese and crackers. His granddaughter fondly remember his version of a Shirley Temple, made with Sprite. What I like about this book is that it is a very good guide on how to create simple syrups along with such techniques as shaking and muddling.Another plus is that drinks types are explained. Reading it , home bartenders can learn what a fart (!!!!)) is - a shot made up of three drinks a. shandies -a beer and soda or lemonade hybrid sprtizes and smashes . There is also a chapter on true Southern drinks. These include Southern Gentleman, a heady mixture of bourbon, prosecco and blsckberries. Mint gives it a refreshing lift. even though Pi,,'s Cup is a British favorite it';s also a great sip on a steamy veranda. This is just Pimm's,a fruity gim , used in other cocktails as well, mixed with Seven Up and lemonade.
There are cocktails and punches for all sorts of parties.The Aviation, a delicate lavender tinged drink is a perfect one with brunch. Its' color comes from creme de Violette which taste like those violet. candies we used to eat. The section on martinis is amazing. Ms. Smith -Sullivan includes every kind from peppermint to a pickletini made with pickle juice and vodka and garnished with cornichin,s those little sweet pickles and olives.Punces are also mentioned . Brandy milk punch would be perfect for any dinner party, with it's old fashioned ingredients of milk , vanilla and nutmeg. Brandy or Bourbon can be used to give it some kick. There are also mocktails such as the famed cherry lime Rickey, made with a blend of cherry and lime juice a , splash of simple syrup and club soda. These are perfect just with dinner or at a barbecue.I'm am going to be putting Ms. Smith-Sullivan's sparkling blueberry lemonade in rotation at my Spring and Summer parties along with her pine apple and ginger beer mocktail recipe. The nibbles to go with any of these drinks are perfect.The pimento cheese - A Southern staple and tomato sliders would be great with any refreshing sip, There is also a crab and artichoke dip along with the lush caviar deviled quail eggs, perfect with just a glass of champagne.
Every home bartender should buy a copy of Cocktails Southern Style. It does not only offer great recipes but also great advice when it comes to cocktails and mocktails. Even the most novice mixologist can create sophisticated, delicious drinks with these amazing recipes.
St.David's Day, the national holiday of Wales was a few days ago. St Patrick's is next weekend. Despite what others have said the UK and Ireland does have some wonderful food. It could be Devon cream teas with rich fruity scones or a Sunday roast, with roast beef, Yorkshire pudding and thick gravy.
So here's the question - what is your favorite British and or Irish food. I would have today I love colcannon, that flavorful mash with spinach and kale added. I love added huge blobs of plant butter too for creaminess. There's also fish and chips(the vegan version with Gardein's fish fillets)These are the perfect meal for me.
What do you like? Let us know with an answer or even a picture.
everyone has their idea of their perfect soup.Jt should be brothy with the right amount of veggies and add in such as beef , chicken or seafood. It can be thick like a chowder or thin like a potage. Yet we all dream of the perfect bowl. Do we know how to make one?
Regular contributor and chef Ali Slagle comes to the rescue in her piece in yesterday's New York Times Food section.She gives excellent tips and advice for making a memorable pot of good homemade soup. each smart trick delivers optimum taste in just under forty minutes too. The first step is start by blooming big. A sturdy foundation calls for a good array of spices and pastes along with the necessary main ingredients. These should be sizzled first , giving the soup more umani flavor. Contributor to NY Cooking .com Jocelyn Ramirez browns everything before adding it to her vegan chili. she first browns the onions then mushtooms, hot and sweet pepper and garlic Dried spices and chiles are blended into this. This intensifies their scent so the whole kitchen is filled with their spicy aromas. Bloom a few choice ingredients, ones that have distinctive flavors such as chickpeas and spices such as Berbere spice. Fats also add flavor. Use butter and olive oil along with coconut creams. The liquid evaporates from the last leaving a rich fat behind to soak up the other flavors.
Of course liquid is important. what else makes soup soup? As fellow contributor and chef too,Samin Nosrat points out that water is essential but you can also use broth stock and even wine! dairy and pickle brines can also be included for a flavorful spoonful. Keep in mind if you don;t want to go with water then rely on stock and broth.Chicken beef and mushroom are all great but consider dashi, made from seaweed and bonito flakes. Most people love a good thick soup yet really don't know how to thicken it. Rice is a good and mild addition. The tender grains will fray at the edges releasing starches into the broth. This is evident in Melissa Clark;'s take on the classic Greek soup avgolomeno, a rich, lemon infused egg soup with escarole. red lemtils are great and make for a wonderful dal, Priya Krishna another Food section contributor and master chef uses then. Mixed with turmeric they produce a smooth silky broth perfect with naan. Two starches can be used,. Think pureed beans and noodles in a sopa de fideo y frijoles. or think of pasta e fagiole - a perfect marriage of white cannellini beans and ditalini pasta.
Soup is what you make it. Make it a perfect one. Use the right ingredients and the proper methods to create a steamy, fragrant bowl of goodness on a chilly day,.
Today is Ash Wednesday, the start of another Lent. The period before Easter is meant for sacrifice and fasting for many Christians. Yet this year it's also the time of giving up and this year it should be giving out and for as well.
Thanks to government cuts and jobs being lost across the private sector, more and more people are relying on help. This Lent instead of giving up - give out. Prices are high across the board and it;s hard for yourself to put together a decent meal yet if you can spare a few dollars or a few cans to friends and family in need do so. Also think about inviting them over. You don't have to make and elaborate roast and buy a splashy dessert. Something as simple as pasta or chili which is inexpensive to throw together . As far as dessert, homemade brownies or slice and bake cookies can do the trick. If your kids ' friends families are having trouble with providing lunches , step in. Make a double lunch for your own and then have the kids share them. The little ones will love the idea and they can get together for meal planning. The same idea goes for elderly neighbors too.Bring a simple lunch of soup - which is inexpensive and a sandwich to share. They'll appreciate a hot meal and also the company.
Keep in mind that food pantries are bound to be cut and dismantled. Illinois is already experiencing this. Families will be in dire need of even basic staples. If you're a small grocery owner try to donate any overage to these if you can. Keep in min that church or community run food pantries and gardens are not state run and their budgets may only face slight cuts, depending upon donations. You would be better donating to them. Also this is the time when many community gardens start preparing their land for seeding . Volunteer when you can. Help them with planning where to plant along with the actual tilling and hoeing. Also help in pruning fruit trees if they have them. every year branches need to be cut to make way for new fruit bearing ones. Also help or donate any vital tools like hoses and spades, along with rakes and gloves.If there is a shortage of these and no money , organize either a bake sale or a Chinese auction to raise money. Bang on doors, send out flyers to the community. too for others to donate whether time or money.
This is the time for giving up. Sacrifice what you have - food , time or money to those in need. we need to help each other right now and this is the perfect time to do so.
Today is Shrove Tuesday . You can celebrate with pancakes - of waffles for some. You could go wild at your own Carnavale - with Brazilian steaks and chips. Then there's Mardi Gras with etouffee and po'boys.
For me it's waffles - I really can;t stand pancakes. It's just a quirk,I know.
Celebrate this day with the foods that bring you job. It could be steak.It could be spicy crawfish. Go wild before Lent starts.
With March cones ideas and dreams of the perfect garden. This year, though ,will be a little different. Due to rising prices, it;s not going to be what do we want to plant, but what do we need to plant.
Everything will be sky high in price in a few months. It's time to assess what produce you eat the most and use in recipes. Plan your gardens, if you can, around these veggie . That also includes herbs too.if there;s a lot of shade both in your front and back yards then plant those all important greens. Spinach does well in cool, shady areas.It's also a versatile leaf that can add color to stratichella soup and omelets.Also nothing beats a fresh spinach salad. Carrots are another root veggie that can grow in shade. Again like,spinach these are good cooked or raw, especially as a snack or hors d'ouevre with a good dipping sauce. Potatoes are also good in this type of situation. depending upon the variety they can ripen anywhere from a month to three months. These are incredibly versatile and can be turned into everything from soup to salads. They make great sides as well as being the star of the meal as well. New gardeners will appreciated the shade loving radish. They are the easiest veggie to grow. The tops are perfect for giving zing to salads while the top can be cooked like spinach.
What about sunny gardens? One plant that absolutely thrives is the tomato.Tomatoes are definite must grows . Talk about a fruit(and yes it is a fruit) that can sustain a kitchen through all four seasons. Yes, they amazing fresh , whether in all kinds of salads and delicious white bread sandwiches , rich with mayo, but also in sauces. These can be made during the height of the summer harvest and then used for pasta dises in the fall, winter and spring. All they need is six hours of solid sunshine and warmth to thrive. Another plus is that you can plant different kids and have a whole slew of flavors and recipes.Peppers also thrive in wam ,light filled gardens. Like tomatoes, they yield a good harvest and like tomatoes they are versatile. peppers may a colorful and sweet addition to any salad but they're also good as part of a kebab or stuffed with rice and ground turkey. Eggplants and onions are also sun lovers. Eggplants can get very big and one can easily be stretched to two meals. If you grow them and the onions with tomatoes you have fresh ingredients for ratatouille, the perfect summer dish.Corn can grow in direct sun but the stalks do need a lot of land. Plant them if you have a big sunny garden. The ears are perfect grilled but you can also use them in corn chowder too.
This year plant the garden you need. Prices are only go up and up. Combat them with your own home grown stash of veggies.
Yesterday's economic blackout sent a message to the president and the big box stores. Did it work? it may be too early to tell.Should we do it again to make a stronger statement? Absolutely!!!
The reason for the blackout was to honor companies that still maintained their DEI - diversity -equity and inclusion policies and to protest those that followed President's Trump new policies.Atlanta based pastor Reverend Jamal Bryant organized a forty day protest through the website targetfest.com.It was supposed to start on Ash Wednesday - March 5th 2025 and continue for forty days during the Lenten period.Right before this plan Reverend Al Sharpton announced in late January of this year that it would identify two companies for ninety day boycotts focusing on businesses that had abandoned diversity pledges. The reverend stated that while federal government might eliminate DEI programs it was ultimately the consumers retained the power of where they could shop and spend their money. Unfortunately many stores where we shop for food and kitchen appliances scrapped their DEI programs. Topping the list were Walmart,Target , Amazon and it's subsidiary Whole Foods. Certain companies like General MIlls and Nestle also got rid of their diversity programs.
What does this mean? Do we still shop at these stores and buy their products? That's up to you. However it pays to research a store's hiring policies. Both Aldi and Lidl, German based companies that have the European sense of fairness (as many European based companies do) hire on a DEI basis.Anyone is welcome to work in their stores and there is a very likely chance of promotion in their first year of work. American based grocery stores like Acme and Stop & Shop. Shop at these stores as much as possible. Ldl has delicious foods like Aldi and at cost. Lidl offers clothing and household goods like pots and pans along with linens so you don;t have to rely on Target or Amazon for everything. Another economic blackout might also call for avoiding such fast food chains as Chick Fil't and Starbucks. What do you do then? As the organizers suggest look to the smaller family ownded businesses. There are some good coffee shops that are privately owned. Many bakeries also offer coffee and places to sit. Their homemade treats area lot better as we all know than the mass produced muffins and doughnuts. The same is true with family owned restaurants. The food is always fresh and they can easily customize your food to the way you want.
Another economic blackout may be planned. Be ready and knowledgeable about where to shop and eat. Support the places that still strongly support DEI in this turbulent time.
After day of fasting the foods of Eid al-Adha are not only nourishing but also delicious. They celebrate when the willingness of the prophet Ibraham to sacrifice his son Ismail. It is a holiday of sacrifice but there is also a side that shows love of family and heritage.
Fasting is one of the important factors of the holiday.It's an actor worship that brings Muslims closer to Allah.It's also empathizing with those who don;t have access to food. Charity is also a must .Muslims mist also share or give food to those in need. Not only is food not allowed but also water, and medicine (although this doesn't apply to the elderly and sick). At sundown the food comes out and there is feasting until daylight. lamb is very big during these night time dinners. Families can make a spiced lamb curry tat's ripe with apricot and saffron.There is also the Palestinian qurbani which can be beef , lamb or mutton. There is also the choice of kababs. A popular one is galouti which iOS made from minced meat, namely lamb. The shami one is Pakistani has dal or lentils added to it and made with beef. Masala flavoring is added to it.There is another kabak from Pakistan , the seekh and it is fried beef . lamb ro chicken mixed with onions and chili peppers for a hot flavorful treat. Haruyali type of kebab has a green curry sauce on it and it's usually chicken.
Every meal ends with a sweet feasts of various desserts. Many home bakers will make ma'moul , a kind of shortbread ring filled with either pistachios, dates or walnuts.Some dinners will end with makrouta, a flaky cookie filled with dates. Cardamon and anise flavor the dough giving it a rich scent and taste. Stuffed dates are also a good dessert after the highly seasoned foods. These treats called Tamr mahshi throughout the Middle East are filled with different nuts like walnuts,pistachios and almonds. Chopped fruit and cream can also be used as fillings.A creamy rich dessert is Muhallibi, a mixture of milk and sugar thickened with cornstarch or rice.I's cooked and poured into molds to set.It can be topped with pistachios, shredded coconut, cinnamon or raisins.There is also a rolled cookie not only made for Eid but also for weddings.The dough is made with flour butter and yeast with fennel and Nigella seeds for flavor. They can be filled with either walnuts or dates and both fillings are rich with cinnamon and cardomom along with butter for the dates.
The day is for fasting. The night is for celebrating. Both savory and sweet dishes make for a perfect Eid Al Adha meal.
All great chefs are trailblazers, leaving behind legacies for the next generation of innovative cooks. This is none truer in the African-American community. Women chefs brought joy and history to their dishes , creating memorable recipes and memories for their patrons.
Regular contributor and accomplished chef Korsha WIlson wrote about Black women who left an indelible mark on American restaurant cuisine in yesterday's New York Times Wednesday Food section. She covers chefs from three decades, the Seventies ,Eighties, and Nineties. The restaurants are legendary, the cooks and dishes famed.Pamela Strobel was one of the first(there was Sylvia's started in 1962) owning and cooking for two restaurants ,Little Kitchen which was between 1965 to 1969 and Princess Pamela's Southern Touch which began in 1988 to 1998. She knew famous people such as Andy Warhol and even entertained her guests with bluesy songs. Her cooking skills came from her growing in South Carolina and featured simple meals like pork chops and collard greens. She created a sauce name for her mother who went by Beauty. This was [each preserved thinned with vinegar and has melted butter and lemon added to it. The latest was B. Smith who ran the popular B Smith.Her food was distinctively Low COuntry with crab croquettes , potato salad and a remoulade. for dipping . She made kale salads topped with chicken and salmon long before anyone else did.
The next decades saw the arrival of the famed Alberta Wright and Toukie Smith ,a celebrity in her own right.Chef Wright reigned from 1983 to 2007. She had the whimsically named Jezebel. Her restaurant was known for it's bright colored wall where equally bright art was hung,.She too was a South Carolinian who served Low Country specialties as crab soup laced with sherry, broiled red snapper stiffed with cornbread and oyster stuffing and shrimp Creole with rice and okra. Her enthusiasm for cooking and treating guests like family infused the place. Of course Toukie Smith brought that same level of good cooking to her eatery . She was truly a star ,appearing on the sitcom 227 and gracing the pages of Elle and Vogue . even though she is best known for these she also created Toukie's that lasted only four years, from 1994 to 1998. She was famed not only for her Black bottom pie, a decadent chocolate pudding filled pie but also for join tables and eat with guests.Those arriving were always welcomed with a kiss as she left a print of her signature red lipstick on them.
These women shaped not only Black culture in New York but the way all New Yorkers ate. They brought ssignature family dishes and African American cuisine to the forefront. They shaped Manhattan's taste buds in memorable ways.
Tariffs affect the American people among with the countries that sell us their goods. Many are stockpiling, anticipating that tt\heir favorites will be costing much more in the months ahead. Is this the right thing to do? Possibly.
Editor of the New York Times Food section Nikita Richardson sent out a question to New York TImes readers about what they would be stocking up on.Some of the results are in today's New York Times Wednesday Food section. More than two hundred and fifty readers responded from a question that started with an anecdote from a Cooking editor. A relative had bought four bottles of Cognac in anticipation of tariffs on imported good.It's not just fancy liqueurs that are being horded.Common foodstuffs are too.A coffee lover, Mary Corbett of San Diego California wnr out and bout sixteen(!) pounds of coffee at Costco.It was due to Columbia and other South American countries. She likes looking at it as ti makes her feel safe.It is a wise choice . Coffee consumption was at an all time high last year in 2024. Another component of a good cup is also under attack - oat milk - which comes from Canada. Barista Josh Orter of Brooklyn's Minor Figues has been sticking up on it.
Of course with this silly trade war with Canada, maple syrup will also be affected.Syrup lovers have also stocked up. Luckily because of its' high sugar content,. maple syrup in glass bottles can last for years. Freezing an opened container of maple syrup can also extend its' shelf life.Olive oil is another foreign product both home and commercial chefs need. Most come from Italy but there are brands being imported from Spain and Greece.Two readers offered suggestions. Denise Adams of East Northport ,New York suggests buying and saving.She has five bottles on reserve while reader Marsha Gelt in Oakland California recommends buying it in smaller bottles. You get more out of it than form the larger ones because olive oil can only last at best three weeks after being opened. A good idea is buying it from Aldo and Lidl where its a few dollars cheaper than in full priced grocery stores. Home chefs are also stocking up on avocados and pantry goods. Mexican goods such as avocados also face a twenty-five per cent tariff.Many ,like Rebecca Lawton of Fort Worth Texas are buying them now , rock hard and letting them ripen. are stocking up on dried goods like oarmeal and imported canned goods. These can last for years .
Unfortunately the tariff war will go o for the next four year - maybe even longer. Does i pay to stockpile while the prices go up. The answer is yes, because who knows what will happen during this presidential term.
What's your idea of a good quick meal It could be a grilled cheese? Or is it ramen soup with a rare and expensive egg? Do you prefer Sunday leftovers on MOnday where' there's no prep but plenty of reheating
Le'ts hear your ideal quick meal. MIne would have to be ramen, any soup for me is a good quick meal that's also hot and filling.
The best mezzo or snack is dolmades or dolmas. These are grape leaves stuffed with rice and meat. These are a great way to be introduced to Greek and Middle eastern food.
YOu can easily make or buy them.I've found Eradanous brand grape ;eaves at my local Lidl. They also make vine leaves (Basically dolmades) stuffed with rice and pomegranate syrup.
This was a tasty snack but with a salad could make for a good, refreshing dinner.
Dolmades are the perfect snack,appetizer or dinner. They 're bursting with flavor . Make them for a different kind of meal.
Mugs are usually used for that steaming cup of coffee or hot cocoa.Yet they can be used for making quick meals for one or an easy to make treat. It's surprising what a mug can hold.
If people are using mugs for meals, the first thing would be for soups. This is true. A mug of soup is a great lunch but it can be used for so many other dishes.Mug chili is a fun and easy hot lunch or Sunday supper. keep in mind that this only takes a fraction of the ingredients used to make a pot of chili.Its' three tablespoons each of corn , red kidney beans, finely chopped carrots Mix in one tablespoon of chopped onion or a small pinch of onion powder. You only need six tablespoons of tomato sauce along with one half tea spoons of cumin and chili powder. You can blend in a tiny pinch of red pepper flakes if you want, You can cook it that day or put it in the fridge for later use.It'll will hold up for two to three days.It's just a few minutes in the microwave and you have a hot, satisfying meal. Add corn chips along with avocado slices. You could even have a cornbread square with it . You can even make pizza in a mug!!! Take a slice of bread_ I'd go with Italian for a nice crusty bite - and cut it into cubes. Then mix one teaspoon melted butter, with one tablespoon of pizza sauce Also add a teaspoon of oregano and small cubes of mozzarella. Add a tiny bit of olive soil and then microwave for ninety seconds or until the cheese melts.
Of course mugs can be used for making a variety of sweet treats too. Ali Slagle came up with a mug version of sticky toffee pudding for the Wednesday New York Times Food section.This is making a cake like pudding in a mug and then dousing it with a homemade caramel sauce. it should be made in a bowl but you can make it in a large mug too.The actual cake has a quarter cup of flour and a quarter cup baking powder like a full size cake along with chopped dates along with three tablespoons of heavy cream. It only takes a minute to make it. You can even spoon on jarred caramel sauce like Smuckers on top. Another sweet mug treat is a cinnamon roll in one. You do have to grease the mug with either, butter, margarine or a cooking spray. Its then taking a two or three tablespoons of pancake mix and a quarter teaspoon of baking powder and mixing them with milk and maple syrup. Melted butter is added int give the cake moistness>its then swirling brown sugar and cinnamon on top for that classic cinnamon roll look. Microwave for about a minute.
Mugs are not just for coffee or hot cocoa. YOu can make quick amazing meals and desserts in them. Try a savory or sweet mug treat for a quick bite.
Can a dish be both hearty and healthy? Yes! Many dishes can be both rib sticking and good for you.It's just getting a good mix of veggies and protein to create a dish thar's perfect for these frosty days. It doesn't have to be loaded with fat and grease to keep you satisfied.
Pasta is always a good filling meal. Many would go with a rich Alfredo sauce , rich with cream, butter and Parmesan cheese. Opt for a just as flavorful portobella mushrooms. and spinach. This blends is sauteed ina mix of olive oil and plant based butter. Minced or grated garlic is added for flavor. This is good with any kind of pasta.It's also up to you on how to create it.Mushroom lovers can put three or four chopped Bella's and just half a cup of spinach while spinach lovers can add two cups (it cooks down quickly) and two chopped Bella's or half a cup of sliced baby Bella's.Another idea is a simple chicken cacciatore which has chicken breasts or plant based chicken strips in a simple tomato sauce enhanced with red wine and a bit if anchovy for unami. The flavors are rich and also perfect with the lean cuts of chicken.A lemon sauce, usually made with olive oil and garlic as well also is a tangy and satisfying. Add chicken strips ,or seared salmon to make it heartier.
Stuffed veggies can be both hearty and healthy too.Everyone loves a warming dish of stuffed peppers. Two can make for a hearty healthy week day or Saturday night dinner. You can fill them with lean ground beef or turkey along with rice , chopped onions and tomatoes. Plant based beef crumbles are also a good healthy filling too. If you want some crunch, just add a light sprinkling of bread crumbs on top. Skip the cheese.Stuffed onions, popular in Italy, Greece, Bulgaria and France are another hearty yet healthy stuffed veggie.every home chef in Piedmonte has their own recipe for this. A simple yet healthy stuffy is the onion's middle minced with lean ground beef or turkey. A bit of garlic and oregano round out the flavor along with tomato paste. Stuffed squashes are always a tasty treat and perfect for a dinner. Try the fun named carnival squash and stuff with rice and chopped pecans or walnuts along with minced bell peppers and onions. Quinoa also works well as a stuffing and it can be used don't only in squash but also in peppers and onions too.
A hearty dish doesn't have to be loaded with rich ingredients and calories. You can make a hearty and healthy meal that'[s rib sticking and tasty. It's just subbing in the bad ingredients with good ones.
What could a Texas farm and trendy Manhattan vegan eatery have in common? You would mayb e think thar veggies and fruit grown on the farm were sent to the restaurant. However it's somewhat deeper - and darker.It all has to do with a name Dirt Candy.
Regular contributor Kim Severson delved into this battle in yesterday's New York Times Wednesday ZFood section. New York Dirt Candy,a popular vegan eatery on Manhattan's Lower East Side went up against an organic farm in Wimberly ,Texas located directly north of San Antonio. The farm was started by husband and wife team Mitch and Tracey Cutler who wanted a better life. Although their restaurant La Fondue in Saratoga California was doing well and receiving rave reviews .they wanted a simpler life. After suffering prostrate cancer Mitch embraced his wife's pure and ayuervedic way of life. Their children were also looking for a simpler life. They found the sleepy town of Wimberley and bought fifty-one acres .They came up with the name Dirt Candy Farm after a night of brainstorming. The problem was Dirt Candy restaurant, owned by its' chef Amanda Cohen. She and her husband, the writer Grady Hendrix came up with the name. It would be perfect for a solely vegan restaurant with such specialties as a kale and cabbage tasting menus. Chef Cohen is no stranger to name copyrights. Her famed fried dough , named Beaver tails, a specialty in her native Canada was challenged by Beaver Tails restaurant. They sent her a cease and desist notice. She no longer made them.
Chef Cohen did the same to the Cutlers. They changed the name to Dirt Candy Farms. They could lease the name from her for a nominal fee and no royalties. That worked - for a while. The question of Ms. Cohen approving artwork they may use on their farm - it's also a vacation spot with rental cabins - came up. The Cutlers hired a lawyer and tried to get a registered trademark. Their request was denied.They could still fight. After all they already spent $10,000 on legal fees, yet to continue would cost $40,000 more. Their son Sky realized that forty grand could buy more farm equipment that they needed. After so many new names tossed around they changed their farm's name to Wild Candy Farms. It worked , yet not without some fall out.The story made it to local television stations as well as social media. Wimberley locals told Ms. Cohen to be kind on her Instagram. Facebook blew up with locals leaving kind comments about the Cutlers. LOcal farmers market who carried the Cutlers' produce fumed about the intrusion of an outsider. Vanessa Simpson who manages a local farmers market wondered why this ever happened. Many businesses shared the same name.
Dirt Candy is more of a brand than a restaurant. It has been around long than WIld Candy Farm.It is a lesson for any entrepreneur to learn from.
Sometimes there is a craving for a luscious sweet treat. Yet it takes too long to bake and ice cupcakes. It's too cold to make a quick run to the store just for a craving.What to do?Create something sugary and satisfying whether for dessert or just a fun snack.
Regular contributor Ali Slagle gives four tasty recipes in today's New York Times Wednesday Food section. There are some fun recipes to choose from. All are perfect for a night in or enjoying something sweet and quick after a favorite meal. They serve one or two people ,c an be made with out a mixer and bowls and best of it all - can be made in only five minutes to half an hour to whip up. What could be better than that? The first is an Aussie or New Zealand party favorite. WHile we give our little ones cupcakes with elaborate toppings ,, they give theirs fairy bread. Even the name is sweet and magical.All it is is buttered white bread covered with sprinkles or "hundreds of thousands" as the Austrailans and New ZealandersThis is a no brainer .Just butter good white bread and then press the slice into a tip plate full of sprinkles (or you could just pour them over the slice).If you want something a little more adult then try the super easy berry. crisp.The topping is a buttery , crunchy ,topping sort of like streusel with the addition of cinnamon. The bottom is a mix or just one kind - blueberry , raspberries and blackberries that can be fresh or frozen (mor e likely frozen.) The topping is microwaved, the fruit is cooked with brown sugar and lemon -or white vinegar in a skillet. Sprinkle the fruit with the topping. Serve with whipped cream or vanilla ice cream.
Everyone thinks chocolate chips cookies can be a chore to make. Yet Ms. Slagles area dream along with being eggless and flourless! It relies on white miso and any seed or nit butter like peanut, almond or tahini. Also another traditional ingredient - brown sugar is nixed for the light brown variety.Dark brown sugar darkens the cookies exterior before the inside sets. This makes about eight cookies so they're perfect for sharing or a long weekend in.Then there is the British holiday favorite - sticky toffee pudding cooked in the microwave this tome. Sticky toffee It's sort of like cake in the mug with the addition of quarter of a cup of flour along with a quarter teaspoon of balking powder for lift.The pudding is all about the date so add two chopped and pitted Medjool dates.There's an easy caramel sauce that goes over it , also made in the microwave. This is a mix of butter , brown sugar and cream. This is set aside and the cake is made. It's creating a base of th e baking soda, melted butter,dates and more heavy cream. It's microwaved at thirty second bursts and the dates have to be mashed down Flour and more brown sugar is added to this and the cup is cooked for forty five seconds to one minute. Spoon ice cream, or fresh cream over the top and add the caramel sauce.
A sweet treat can be had in as little as a few minutes.Make any of these for a fun dessert or snack. They're quick treats to satisfy any sweet tooth.