Get flash to fully experience Pearltrees
Kale has a certain vegetal flavor that you either love or hate. No matter which camp you’re in, it’s hard to resist the deliciousness of these crispy chips, which are subtly spicy from togarashi powder. Warning: Once you start snacking, it’ll be hard to stop. What to buy: Togarashi powder, a Japanese mixture of spices that always contains chiles, can be found in ethnic markets (it may also be labeled as shichimi togarashi). Or you could make your own . It’s best to use dinosaur kale (also known as black kale, Lacinato, or cavolo nero) rather than curly kale because its broad, flat leaves crisp up more evenly.
Maque Choux Recipe 5 I modified this very heavily to suit my needs, and it was friggen delicious. I'm from New Orleans and LOVE okra, and eat it constantly while it's in season. I used the bacon grease from the bacon to cook the okra, and added in onion, tomato, red bell pepper, garlic, cayenne, fresh thyme, and salt. Added the bacon back in after everything was cooked, and I had a fairly light veggie-heavy meal. I want to try this with corn too, but in the interest of shaving off calories (seeing as the bacon adds a TON of flavor and some fat), I won't be adding any cream or milk and instead opting for a more tomato-based sauce. <p style="text-align:right;color:#A8A8A8"></p>
Difficulty: Easy | Total Time: | Makes: 4 to 6 servings Without any butter or cream to mask them, the sweet flavors of parsnip and cauliflower come through in this easy, comforting side dish. It’s a healthy alternative to the usual mashed potatoes served with braised short ribs or seared lamb chops . This dish was featured as part of our 5 Recipes for Fall Ingredients .
Hi. I’m dying to tell you about this boozy hot cocoa, but I drank my way down a few mugs and am currently trying to crawl my way out. Like everything else this week, it wasn’t my idea… a bunch of you [like Allison ] looked at me [virtually] as if I was insane for not putting the marshmallow vodka in hot chocolate. I’m so glad I have smart invisible internet friends! No more words.
Last week I met a brownie. And not the 7-year old, patched up vest-wearing kind. This kind. The kind with PIE baked on top. And baked in a pan.
Me again. Here to convince you that you need yet another trendy, insanely-flavored bottle of booze. I do what I can. I know what you’re thinking. “Does marshmallow vodka really taste that different from that whipped cream vodka you already insisted that I buy?
A few years ago, I made ricotta for the first time. I suspect a good lot of you just read that — the part where I made cheese/played cheesemaker/fiddled with curds and whey in my shoebox kitchen, not because I maybe forgot about a carton of milk for a few weeks in the back of the fridge and conducted an unintentional science project, but just for a good time — inched your cursor to the little X of your browser tab and navigated away. Clearly, this wasn’t the act of a sane person, though that does seem to be the theme this week . The thing is, a good amount of cheese that we eat — mozzarella, goat cheese, paneer, cottage cheese — come down to milk plus acid. What you do from there is your art. Except my first ricotta wasn’t particularly artful.
As far as reentry* points to on-a-whim cooking go, these cookies aren’t the most obvious choice. I might have gone with something from the market, or something from a new fall cookbook or maybe just something practical that would feed us for the next few days, like a hearty stew. Instead I went with cute. Like, unseemly cute. Borderline twee.
Lest you think I spend any part of my days doing Important Things — preparing, and totally not at the last second or haphazardly, for my only child’s second birthday , or for his first week of pre-preschool; assembling warm, wholesome meals for his lunch each day; meeting my manuscript deadline; dealing with the shoe bomb that went off in my closet, etc. — it’s only fair and honest that I tell you that I’ve spent a significant portion of the last year considering ways to merge grilled cheese sandwiches and tomato soup in a single vessel. In a way, though, it relates to all of those things (well, not the shoes). There’s something very back-to-school-ish about tomato soup and grilled cheese sandwiches, and because it’s still September, if you’re lucky, you can still get some tomatoes worth eating, and if not that, at least worth cooking down.
Cake or pie? That’s a question often posed, with much weight attached to the answer. For me, the choice is simple: I’ll take the pie. I don’t know what this says about me exactly, but I do come from a pie-eating family, which might hold some sway over my decision. Likewise, I have more of a salt tooth than a sweet tooth, and the flaky, tender, slightly salty crust has always been my favorite part of a pie, so much that you could bake me pie-crust scraps and sprinkle a little sugar and cinnamon on them and I’d think that was the best treat ever.
“I have four words for you,” said a friend. “Tex-Mex fried pie!” “Isn’t that three words?” I said.
It’s that time of year when tomatoes are about to say farewell, and I’ve been eating them as often as I can. One of my favorite meals with said tomatoes is a batch of entomatadas. If you’re not familiar with entomatadas, they’re like enchiladas—rolled tortillas filled with cheese, chicken or beef, and covered in a savory sauce.
Well! This little slice of the internets is turning two! Two! That's two years since the first recipe, vegan chocolate pumpkin cupcakes , went live on the air.
As promised: gimme s'more cakelettes ! Oh man, I am so excited about these little individually-sized cakes because they turned out super yummy. Like, lick-your-own-plate-and-then-reach-over-and-lick-your-neighbor's-plate yummy.
Now is not the time to be thinking about New Year’s Resolutions. Ignore the plastic Christmas trees at Costco… we still have time. We have months. The year is not over yet. We can totally take it easy.