Tag » cooking
Most everybody enjoys a bit of sweetness in their beverages, but who wants to guzzle saccharine-filled, artificial drinks all day? Instead, try making your own fruit syrups; then keep them on hand to add a quick hit of flavor and a hint of sweetness to a glass of seltzer or a cocktail. These all-natural syrups contain nothing but honey, fruit, herbs, and spices, and they’re the perfect way to use the in-season fruit you got from your latest CSA share. Aside from drinks, you can stir them into smoothies and yogurt, or drizzle them on shaved ice or ice cream. Read More
A Big Dinner Doesn't Need to be a Big Deal Don’t you hate it when you go to someone’s home for a holiday supper and they greet you in a spotless house, fresh as a daisy, then proceed to dole out a gourmet feast as if fairies snuck in and did all the cooking? Well, it’s entirely possible that either fairies or the nearest gourmet take-out joint did the work; after all, everyone gets frazzled when it comes to special-occasion cooking. But have no fear, holiday cooking can be cheap and easy. First and foremost, do as much work as you can in advance. Read More
This Simple, Healthy Dessert is Like an Explosion of Autumn Goodness Total Time: 1½ hours Active Time: 30 mins Makes 16 pieces Cost per serving: $1.30 Baked apples are the perfect fall sweet treat, but here, they're paired with what you might not normally think of as a dessert ingredient: the equally autumnal sweet potato. Ingredients: 1 1/2 lbs sweet potatoes,  washed whole 8 red apples 2 Tbsp. refined coconut oil 2 Tbsp. pure maple syrup 2 tsp. grated fresh ginger 1/2 tsp. ground cinnamon 1/4 tsp. salt 1/2 cup pecan halves 2 tsp. refined coconut oil 1/8 tsp. Read More
Whether it’s a carton of chocolate ice cream at 2am or instant oatmeal from a coffee mug before work, we’ve all been there. Either we're too busy or too lazy to bring our dish of leftover Thai fried rice from the kitchen to the couch. Instead, we fumble and flail around our tiny kitchens forking at our lukewarm spaghetti, and the only thing you’re doing that resembles manners is sticking your chin out over the sink to avoid getting marinara sauce on your already-wrinkled shirt. These are our private moments, not our worst but certainly not our best. Read More
Rabbit kidneys, roasted marrowbones, and monkfish liver do not necessarily evoke the images of comfort food for many. But for some reason this term has always been used to describe the cuisine chef Gabrielle Hamilton prepares in her East Village restaurant, Prune. “They have to attach these words to anything that a woman is doing no matter how challenging,” she said in an interview on Makers, a video collection of women’s stories featured on PBS this past September. Read More
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