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Serious Entertaining: Japanese Home Cooking
The irresistible umami flavors of Japanese food have a tendency to wow guests, and I'm not above playing to the crowd. On this menu: Horenso No Goma Miso Ae (Spinach with Sesame Miso Sauce), Kabocha No Nimono (Squash Simmered in Soy-Sake Sauce), and Grilled Salmon with a Miso Glaze.In Season: Spinach
Spinach—which you may have rejected as a kid in favor of PBJ sandwiches—often becomes a favorite in adulthood (or after you find a good preparation). A versatile vegetable, its green leaves are great eaten fresh as well as thrown into soups, pastas, and pestos. Or try it done simply, with some oil and garlic, seasoned with salt. Spinach is easily thrown in at the end of a recipe for a quick wilt.Your Supermarket's Fluorescent Lights Boost Nutrients in Spinach
The Mail cites an American Chemical Society study that reveals the surprising find: "Spinach stored [in fluorescent] light for three days had much higher levels of vitamins C, K, and E, plus folate, a B vitamin. After nine days, levels of folate increased between 84 and 100 percent and the level of Vitamin K also rose by up to 100 percent." [via Cold Mud]Chain Restaurant Meals Reinvented: 'Cook This, Not That'
In Cook This, Not That, authors David Zinczenko and Matt Goulding provide recipes for healthier versions of dishes found at popular chain restaurants. Here's a look at their spinach artichoke dip, worlds away from the tasteless version you'll find at Applebee's.Snapshots from Greece: Spanikopita's Cousin, Hortopita
Will the real spanikopita please stand up. Whoever's running the spanikopita marketing campaign really deserves a raise. I was in Greece for almost a week before I realized that what I thought was spanikopita—layers of crispy phyllo dough stuffed with a cheesy, leafy green mess of joy—actually wasn't. It was hortopita, a savory pie cousin that contains horta, or edible wild greens such as dandelions, chard, kale, and lamb's quarters. Horta directly translates as "grass" in Greek, but refers to about 80 different greens (step aside, spinach) growing all over the country—alongside highways, in fields, and many other places with dirt. It's delicious alone (sauteed with lemon and olive oil) but obviously a few hundred times better when feta...Seriously Italian: Frittelle di Spinaci
Editor's note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away, Gina! Any serious student of Italian cuisine understands the relationship that Italians have with leafy greens. I can’t remember an evening meal, with my family or when I lived in Italy, without a pile of garlicky greens on the side; it could be dandelion, swiss chard, escarole, chicory, or my very favorite, spinach. Spinach in Italy is beautiful: deep green, with an almost velvety appearance, and a distinctive, mineral-rich flavor. It only needs a minimalist approach to make it completely...Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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