Rubbed, steamed, and glazed Sriracha ribs are the perfect companion for brothy Chinese noodles.
February 24, 2013 – March 2, 2013
Sweet corn, touched with just a bit of salt and black pepper, complements smoky candied bacon.
Tasty, filling, but not overly heavy, this is ideal breakfast fare for those who want something beside the bacon and eggs.
Roasted beets tossed with a maple-balsamic glaze are perfect for snacking or tossing over salads.
A Cajun rub on these catfish fillets blackens over high heat and becomes an intense combination of spicy, earthy, and herbal notes that balances with the flavor of the fish.
These Creamsicles make for an appealing late-winter dessert. After all, citrus is hitting its peak. But how to create a double-layered popsicle without any fancy popsicle-freezing equipment? Dixie cups.
Nutty coconut and bright lime come together in an especially creamy ice cream.
Grapefruit bitters do double duty, giving a cocktail a little citrus lift along with the bitterness. These bitters go especially well with effervescent drinks or tequila and gin cocktails.
This spirit-free cocktail from Rouge Tomate in NYC is a citrusy beta-carotene booster.
This homemade recipe uses few ingredients and comes together without the corn syrup (high fructose or otherwise) and additives and preservatives included in the real deal. Pleasantly minty and thick enough for quality slurping/straw cloggage, this is a shake that goes down easy.
This gooey, cheesy Tex-Mex chicken lasagna is layered with soft corn tortillas and melty Monterey Jack cheese. Jalapeños, chili, cayenne, and Mexican hot sauce provide the kick.
For a real taste of Singapore, try this signature seafood dish: hard shelled crabs cooked in a flavorful sweet, salty, chili-hot tomato sauce. Have some rice or steamed buns on hand to mop it all up with.
Chinese-style steamed buns stuffed with tempura-fried simmered king oyster mushrooms and an agave-miso mayonnaise.
Vegan Chinese steamed buns filled with juicy simmered daikon and shiitake mushrooms along with a spicy mayonnaise and pickled mung bean sprouts.
I was rarely given Fruit Roll-Ups as a kid. Instead, my siblings and I were stuck with the healthier, thicker fruit leathers from the natural foods aisle. We often yearned for the pliable texture, bright color, and saccharine flavor of the decidedly fruit-less roll-ups in our friends lunch boxes. Now that I make my own food choices, I honestly prefer the more wholesome choice. Luckily, Casey Barber's recipe for Strawberry Fruit Roll-Ups in Classic Snacks Made from Scratch bridges the divide.
Hearts of palm take on a deep nutty-sweet flavor when grilled over high heat, with a great moist, texture with a light crunch. They make perfect taco fare.
Meaty crimini mushrooms are tossed in a simple dressing of red wine vinegar, dijon mustard, olive oil, minced garlic, and chopped rosemary, then placed into a hot oven until tender. As they roast, the spongy mushrooms not only absorb the sharp and herbaceous flavors of the dressing, but their own meaty mushroom flavor intensifies as well.
Is there any snacker on earth who doesn't like pretzels? Their malty, subtle sweetness, generous crunch, and potent salt coating make for an easy-to-love snack that never really grows old. In Casey Barber's Classic Snacks Made from Scratch, the hard pretzels are a classic take on the form. No sourdough starter or fancy flours here, just good old yeast, brown sugar, and baking soda.
This doubly flavored delight from Nigellissima owes its taste to amaretto liqueur, as well as a generous helping of crunchy amaretto cookies mixed into a rich, creamy semifreddo base. A coating of apricot-almond golden sauce is a luxurious final touch.
Wanna know the secret to seriously chewy oatmeal bars? Marshmallow. Peanuts and chocolate add a great final touch.
Buttery rowies are native to Aberdeen, and are typically made with lard and served with butter and jam. This is a version of the crisp, layered rolls that uses salted butter to achieve the fatty layers and adds a tablespoon of brown sugar to the last layer of butter. Adding a thin layer of brown sugar gives the rolls a bit of sweetness that complements the salty butter perfectly.
Choose a full-flavored beer to give this cheese dip character, then grab a fresh hot pretzel and enjoy.
Buttery shortbread is topped with salted cashews and gooey caramel. Warning: Bet you can't have just one.
Couscous cooked in a spiced tomato sauce flavored with lamb and cumin in a 30-minute one-dish skillet supper.
Parathas are a delicious way to start the day. The aloo paratha is a flatbread stuffed with a spicy potato mix that is served warm with a dollop of home made butter.
Classic Dan Dan noodles are made with pork, pickled vegetables, and plenty of chili oil. In this version, we pack in all the flavor and texture with mushrooms fried until golden brown and chewy.
A quick and easy creamy stovetop macaroni and cheese variation with all the flavors of a fully loaded pizza.
Super-toasty Israeli couscous is bombarded with flavors: roasted fennel and red onion, creamy feta, tart lemon and parsley. Let everything hang out in the fridge overnight, and you've got yourself an enviable lunchbox for tomorrow.
Cheetos are one of those mysterious processed snacks whose final texture and flavor does little to explain their manufacturing process. A few years ago, Wired magazine did a little research and shared pictures of a cornmeal mixture passing through an extruder into a fryer and then getting coated with cheese powder. Informative? Yes. Useful for home experiments? Not really. In Classic Snacks Made from Scratch, Casey Barber presents her own interpretation of the Cheeto.
This winter breakfast cake is tender of crumb and incredibly comforting, with the added bonus of using up those extra veggies from your CSA box.
Oatmeal adds a wholesome flavor and an interesting texture to this banana bread, and there are no wet chunks of banana in the bread because the wet ingredients are mixed in the blender. You still get the moisture, sweetness and most importantly flavor from the bananas.
About once or twice a year, I'm struck by a desire to eat steak—and not just any old cut of meat, but a gigantic, thick-cut monster. While most of my cravings can easily be satisfied by going out to eat, I find the whole steakhouse experience prohibitively expensive. Plus, I feel like I'd have to wear a tie, and I really don't want to do that.
Goldfish are second only two my beloved White Cheddar Cheez-Its, so it would be a shame to skip such an easy recipe for the homemade version.
"Baci" is Italian for "kiss". And these kisses are as light as air. Flavored with anise liqueur, these fried delights should flutter into your mouth as fast as you can turn them out. Nigellissima has the recipe.
Miso-marinated mushrooms slow roasted until dense and meaty, sliced thin, and served with extra-virgin olive oil and lemon, carpaccio-style. Toasted pistachios add richness and nutty crunch.
Broiled skirt steak, bread, and chimichurri sauce is really all you need for this simple sandwich—you'll find yourself plunging the sandwich into the chimichurri before every bite.
Whatever your feelings are regarding the Cosmopolitan, it is arguably one of the most influential cocktails to come along in the past 25 years. Now, it's time for an upgrade, a re-imagined Cosmo for today's tastes.
Savory, cheesy, with a hint of heat, these Old Bay Corn Muffins are just begging to accompany a plate of shrimp and grits.
Pears, almonds, and chocolate come together in this sweet breakfast-or-midnight-snack spread.