Do you like portabella mushrooms? I certainly do. I absolutely adore them. And I eat them a dozen different ways. I can count on portabella mushrooms elevate the taste and texture of most of my dishes to another level. In my kitchen you’ll find them added to soups, stews, steamed or stir fried vegetables. They […]
With all of the work and time put into preparing holiday meals, family feasts and friendly gatherings, sometimes you just need a break — something simple to prepare, something that satisfies your most basic cravings, something that makes use of all that fresh baked bread that has found its way to your kitchen table.
If you'd told me ten years ago that sticky toffee pudding was made with dates of all things, I would have told you I didn't like sticky toffee pudding, take it away. It took a few more years to figure out that toffee pudding doesn't actually taste like dates and even if it did, that dates are, in fact, quite amazing. Thank goodness my eyes (and stomach) saw the light: now the over-the-top English dessert remains at the top of my hedonistic hall of fame.
One of my favorite moments from my Holiday Potluck Party was getting to share a taste of Utopias from Sam Adams. I am the resident beer geek among my friends, and after I first tasted this beer over the summer, they cheerfully tolerated my effusive gibbering. Here, finally, was my chance to show them what all the fuss was about. I can really think of no better context for this beer: a midwinter night, good friends, a cozy moment by the fire.
It's the season for cookbook roundups and best-of lists, and since we mentioned or reviewed over 250 cookbooks this year, it was tough to pick out our favorites. In the end, we came up with a list of books that may be a little off the beaten path — no Ottolenghi, no The Art of Simple Food II, as these and other big hitters are books we imagine you already have on your radar. Instead, our list includes ten books that we loved and took into our kitchens this year, books that gave us something new to chew on, or taught...
Just listen to the word. Chimichurri. It dances right out of your mouth. I bet you've already paused and said it in your head more times than I've written it. If the word alone feels this good in the mouth, wait until you taste it. Chimichurri is an Argentine sauce that is traditionally used on meats, although I can think of about fifty other ways to eat it. It’s used in Argentina the way we use ketchup in the U.S., except that it’s often made fresh and is far more delicious.
I’ve been experimenting a lot with coconut over the last few years, and just as soon as I think I’ve covered all the options, I find another way to use it! This cereal recipe is definitely my favorite for cereal and it ranks very highly on my coconut list (along with coconut flour flat bread, The post Toasty Coconut Flakes...
Check out the differences between the new Ninja Ultima and the Vitamix 750 blenders! Links to purchase each on Amazon below: Ninja Ultima 750: are affiliate links