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I receive a lot of questions about me and my blog. I thought it would be fun to collectively gather some questions I have been asked so you can get to know me better and maybe find some of the stuff useful for you. Q: What made you start this blog? A: I have always loved to cook/bake and came from a mom who is an AMAZING cook. People were always asking for both mine and my mom's recipes, and instead of always emailing them out, I decided to start storing them on a blog so they were accessible to all my friends and family.
Every week -- often with your help -- FOOD52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: The simplest lentil salad that just might ruin you for other recipes. Psst --- these lentils have a secret.
Author Notes: I initially developed this combination by combining sauteed kale with leftover quinoa, but have come up with a from-scratch method to cook both elements together perfectly. It satisfies the eternal resolution to eat healthy, teaming complete-protein quinoa with antioxidant-rich kale. And it's one-pot easy, making it a simple way to incorporate healthy eating into a worknight rotation. ( less ) Author Notes: I initially developed this combination by combining sauteed kale with leftover quinoa, but have come up with a from-scratch method to cook both elements together ( …more ) - deensiebat Serves 2-4 2 cups salted water 1 cup quinoa 1 bunch lacinato kale, washed and chopped into 1" lengths 1 meyer lemon, zested and juiced 2 scallions, minced 1 tablespoon toasted walnut oil 3 tablespoons toasted pine nuts 1/4 cup crumbled goat cheese salt and pepper Bring the water to a boil in a covered pot.
Author Notes: My mom is the best cook I know, and I'm not just saying that because she's my mom. Not only doe she make some awesomely impressive dishes for potlucks and the like, she also makes awesome everyday dishes just for us, and the best thing is, she's self-taught. One of the dishes that my brother and I always demand she makes when we're home is niu ro mien, or Taiwanese beef noodle soup. Actually, the translation is a little misleading because it's not exactly niu ro tang mien (tang means soup in Mandarin). The dish my mom makes doesn't have a whole lot of soup (although you could just add beef broth if you wanted, I suppose), it's more like a healthy amount of sauce. ( less ) Author Notes: My mom is the best cook I know, and I'm not just saying that because she's my mom. Not only doe she make some awesomely impressive dishes for potlucks and the li ( …more ) - The Cooking of Joy
The tenderest-loving lamb roast, and a brilliant Easter feast (that leaves you plenty of time for the egg hunt). Read More » Custard gets all grown up in 6 minutes flat, with a little help from olive oil and Meyer lemon (and a blender). A salad with more color than you've seen all winter. The polenta you can abandon is also the creamiest polenta -- even when you add nothing but water.
Don't ruin these beautiful carrots with sugar. Photo by Joern Pollex/Getty Images Glazed carrots have a slightly fusty, midcentury vibe about them, as though they’d feel right at home sitting on a table next to meatloaf and Jell-O salad with a Bing Crosby record playing in the background. But they’re hardly obsolete: Glazed carrots are fast, easy, healthful, and minimalist.
DC may not have local lemons . It may not have a growing season nearly as long as its sub-Mason-Dixon-Line location would suggest. But it does have beautiful spring produce, and it’s out in all its glory for one precious month. (Isn’t it ironic, then, that just last week I discovered a great new way to prepare beets, and can’t stop, despite this being the moment to obsess over asparagus? Sigh.
Spicy White Pizza with Bacon, Shrimp & Asparagus For this pizza, you build layers of flavor by quickly sautéing the shrimp in a little bit of bacon fat and freshly cracked black pepper. The bacon adds a subtle smokiness that pairs really well with the asparagus.
Description ★★★★★ Pearltrees is a free, visual and collaborative library that lets you keep everything you like at your fingertips. Its unique interface lets you organize and retrieve your favorite web pages, photos and notes -- even offline.
“ Have some fesenjan ,” my gracious host, Sargon, pointed in the direction of a wet mass of brownness in a ceramic bowl on the buffet table. A brief moment of awkwardness followed. The fact is — in terms of appearance, this thing could only be described as uninteresting at best and unappetizing at worst. Nestled between a platter of colorful assorted vegetables and a bowl of vibrant-colored saffron pilaf, the stew’s lack of aesthetics became even more pronounced which, in turn, made my reluctance to plunge the serving spoon — poised in mid-air — into it more justified. “ It’s good ,” Sargon assured me.
Last week, in the course of interviewing my friend M, who devised this fried rice recipe, I came to realize that, based on the way he was answering my questions, I probably wouldn’t be able to get anything bloggable out of this. But it was too late. The blog post had already been planned, the dish had already been made and photographed, the conversation had already started, and I had imposed upon myself the obligation to see it through and make the most of what I got.
Dinner is sometimes complicated. I'll often spend the quiet part of the afternoon while Felix is napping cooking an overly ambitious (for a Tuesday) dinner (yesterday I scrambled for a hot dog bun recipe an hour before emergency hungry time), but lunch is always simple or preferably instant. It's some sort of leftovers or a combination of food stuffs pulled straight from the fridge or freezer.
Method: In a very large pot (at least 10 quarts), combine 8 cups water, spice mix, salt, potatoes and onion. Cover and bring to a boil over high heat; boil until potatoes just begin to become tender when pierced with a knife, about 5 minutes. Remove lid and layer in corn, clams, mussels and shrimp. Reduce heat to medium-high. Cover pot and cook until clams and mussels open and shrimp are just cooked through, about 10 minutes.
We sure like Tamar Adler here in The Kitchn! We've featured her wonderful method for cooking fresh produce ahead of time and watched her cook her way through her farmer's market purchases in a video to promote her book An Everlasting Meal . Today I am delighted to share with you this 10 minute TED video from Ms. Adler on the magic of cooking with everyday ingredients. Ms.