Coconut rhubarb ice pops. Simple, refreshing, vegan.
Delectable green beans laced with smoky pistachio dust - from Ripe cookbook.
An alcoholic smoothie that's so healthy, you can almost have it for breakfast!
Only 3 ingredients! Sweet, nutty energy balls... you can make these even without a food processor!
A creamy, comforting cauliflower soup that is oh-so-delicious and oh-so-simple.
Homemade strawberry soda with a galangal twist.
Pan-fried Jerusalem artichokes with a Bratkartoffeln twist... a big bowl of comfort!
Avocado smoothie meets chocolate milkshake. A luscious marriage!
Cooking globe artichokes for the first time, and a simple recipe for vegetable stew.
Mini lemon thyme almond cakes. Sweet, zingy, gluten-free.
Is it a bread, a cake or a pudding? Doesn't matter, it's warm, gooey and delicious!
How to make a soul-soothing honey quince tea.
A quick and simple stir-fry for delicious greens. Plus, get acquainted with lamb's lettuce.
Earl grey pear muffins. Eggless, and can easily be adapted for vegan diets.
An Asian-inspired scallion and radish salad. Super easy. Makes a refreshing side dish!
Intrigued by samphire? Behold this easy recipe... a delicious samphire salad with a gorgeous smoky lemon shallot dressing.
A lime and fig compote to soothe an existential crisis.
Delicious banana-lime buckwheat pancakes. Bonus feel-good factor? They're gluten-free and vegan, too!
I know that baking powder is the more versatile of the two and baking soda is used only when you have something with an acidic quality in the ingredients.
However, let's say I have this recipe that has the acidic component. What would the difference be if I made one batch with baking soda only, and another batch with baking powder only? And sometimes I see recipes asking for both baking powder AND baking soda. Does that provide a particular effect?
Have you noticed much difference when used in a cooking/baking situation where both may technically and acceptably be used?
Thanks in advance for your insights. :)
Be brave and pick up a lamb's heart next time you go to the market. Then try this.
Fruity, herbaceous, intriguingly sophisticated... this is one seriously cool cocktail.
Have you had fresh green almonds before? They're quite a treat when pickled!
light, crispy, spicy: salt and pepper tofu!
Creamy carrot ice pops, reminiscent of kulfi.
A simple chilled cucumber salad in chilli and garlic infused sesame oil vinaigrette.
Delicious banana-lime buckwheat pancakes. Bonus feel-good factor? They're gluten-free and vegan, too!...
What works equally well as a cocktail garnish, sandwich condiment, cupcake topper, and guacamole ingredient? Answer: these candied jalapeños. They only take about 30 minutes to prepare, and will last for at least a month in the fridge.
New York is a legendary pizza town. New Orleans has some serious sandwich credibility (po' boys and muffulettas). Check and check. But when searching for the best bites all over the country this year, we found some surprises—mind-blowingly tasty foods thriving in regions we didn't really expect at first. Breakfast pastries in Salt Lake City, hot dogs in Tuscon, and more.
After five and half years of teaching cheese and beverage pairing classes I've come to a startling conclusion: beer and cheese go together better than wine and cheese. That said, you can't just pair any cheese with any beer and expect bliss. Here's a primer on pairing cheese with lagers, ales, IPAs, and saisons.
This pasta is based on a creamy saffron mussel soup I learned at cooking school in Paris. It was salty from the briny liqueur the mussels leach out into the pot, luscious and sweet from the cream, and heady and intoxicating from the scent of the saffron. This is my version, done on the cheap, built to fill you up.
Our first attempt at making octopus--and it was better than expected. A little chewier than calamari, but it did pair nicely with the smokey pimenton de la vera....
Quick, easy, meaty, cheesy Stromboli....
For last week's Weekend Cook and Tell challenge we wanted to know what you all like to cook and eat when you're feeling a bit rough around the edges. In a challenge we dubbed Feel Bad Food, we asked for your best recipes for when you're sick, hungover, or just a little blue. Here's a look at some of our responses that are such to detox, hydrate, comfort, and reenergize.
Tomato Hand Pies in a Bacon and Thyme Crust...
These kale chips are spicy, salty, crispy and addictive....
My famous Citrus Cheesecake, garnished with homemade blueberry sauce. Post includes tips to success!...