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root vegetable chips

Getting your dose of veggies has never been so fun and crispy! This recipe is great for fun snacks, appetizers or sides.  Corbin Tomaszeski | Food Network prep time 1 ...

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the truffle pig cocktail

Recently some unexpected vegetables—ramps, butternut squash, and beets—have started showing up in creative cocktails. Now, mushrooms are getting in on the fun(gus) at high-profile spots like London’s Artesian and San ...

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all about onions

Onions are powerful — their versatility, their flavor, their ability to make you weep on command… {article by Lindsay-Jean Hard | September 6, 2014 | Food52} Onions are members of the ...

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homemade ricotta cheese

Makes 2 cups 4 cups whole milk 1 cup heavy cream ¾ ...
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gorgonzola-stuffed beef tenderloin

Beef tenderloin stuffed with gorgonzola and then drizzled with port wine sauce: velvety ...
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montasio cheese crisps

Lidia Bastianich, who owns New York’s Felidia and operates a restaurant called ...

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easy way to clean mushrooms

We solve the mystery of washing mushrooms (and no, you don’t need a mushroom brush). Article by Rhoda Boone | via Epicurious | 02.23.15  Back in culinary school we cleaned white button and cremini mushrooms in the most tedious way I can imagine: We peeled them. One at a time. With a paring knife. And it took forever. […]

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in season :: chard

That other leafy green gets plenty of attention, but we love chard for its nutritious versatility. Find out how to choose, store and prepare it this season, straight from the Williams-Sonoma Test Kitchen! {via taste} Varieties: Depending on the variety, chard stems can be scarlet red, golden yellow or pearly white. Red chard, sometimes labeled […]

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grilled chocolate sandwich

Author Notes: Crusty, hot, and melty chocolate sandwiches make a decadent snack, but cut into daintier portions and nestled with a scoop of vanilla ice cream, they make a dynamite dessert for company. They’re fun too. – recipe by Alice Medrich via Food52; image by James Ransom. Makes 2 sandwiches Unsalted butter 4slices sweet or sourdough French bread […]

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shaken vs. stirred

Shaken or stirred? You’ve heard the phrase a million times. (Thanks, James Bond.) But what’s the difference? {via PureWow} PureWow asked bona fide scientist Paul Doherty of San Francisco’s Exploratorium to explain, using a martini as an example. He says there are three factors at play: temperature, density and oxygen. Shaken: The martini comes out colder, […]

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sparkling limoncello-raspberry cocktail

The cheerful yellow liqueur limoncello is imbued with all the lemon flavor one could want without any of the bitterness. Paired with sparkling wine, it makes a sunny drink that speaks Italian, so embrace its homeland and serve with crostini, bruschetta or your favorite Italian cheeses. {via taste} Sparkling Limoncello-Raspberry Cocktail 1/2 tsp. sugar 1/4 tsp. […]

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making pancakes without eggs

article via BBC iWonder | featured image via Pancake Tumbler The proteins in eggs help pancakes to set as they coagulate over heat, but there are plenty of natural alternatives, including: Ground chia or flax seeds Both chia and flax seeds are particularly mucilaginous, thanks to a gum in their coating. As a rough guide, […]

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what the world eats on Mardi Gras

Happy Mardi Gras! Amid the sparkle and feathers, the beads and the alcohol, lies a religious implication for this sinful celebration: the beginning of Lent, the Christian season of austerity before Easter. When the rules of the religion were much stricter, Mardi Gras (only one of the names for the pre-Lenten day of indulgence) served […]

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fat tuesday :: etouffée

{ETOUFFÉE} From the French word for smothered, étouffée is a thick, spicy Cajun stew composed of meat—traditionally crawfish—engulfed in a thick sauce made from a dark roux, a flavorful thickener made by cooking fat with flour. {recipe and image via Bunky Cooks/Rustic Garden Bistro} Serves 5. 3-4 tablespoons vegetable oil (recommended by Cajun chef Paul Prudhomme) or […]

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how spicy flavors trick your tongue

Why does a hot curry burn your mouth? Veronique Greenwood explores why your tongue sometimes tingles in unexpected ways. {via BBC, 20 January 2015, image: Getty images} When you consider the tongue, what leaps to mind are the five canonical tastes – sweet, salt, bitter, sour, and umami. These sensations arise when receptors on the […]

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poutine

Having grown up during the summers in Prince Edward Island, I have a hankering for Poutine. 7 large Yukon gold potatoes 1 Tbsp vegetable oil (15 ml) 1 shallot, minced 1 small garlic clove, minced 4 cup veal stock (1 L) 2 Tbsp ketchup (30 ml) 1 Tbsp cider vinegar (15 ml) 1 Tbsp whole […]

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