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The Best Vegetable Stock Recipe. Chipotle Mac & Cheese With Roasted Brussel Sprouts. June 2, 2013 Chipotle Mac & Cheese With Roasted Brussel Sprouts by IsaChandra Serves 4 Total time: 30 minutes || Active time: 15 minutes Chipotle Mac & Cheese!

Chipotle Mac & Cheese With Roasted Brussel Sprouts

Okay? This version is creamy, of course, but also spicy and smoky. 1) Boil some macaroni 2) Throw some stuff into the blender 3) Put it all together. 4) There you go. The only thing that’s a little fussy is getting the seeds out of the chipotle. Happy macking, everyone! Recipe Notes ~ If you forgot to soak the cashews, have no fear. . ~ Sometimes people forget that chipotles are still HOT and can give you jalapeno hands if you touch the seeds. . ~ The reason we’re removing the seeds, in case you’re wondering, is that seeds are really spicy. Making sense of healthy cooking oils and fats. One of the first things I tell people when they ask me about paleo and healthy eating is to sort out their fats and oils.

Making sense of healthy cooking oils and fats

It’s really worrying how many people still use canola or vegetable oil as their standard frying fat or how often I see people smoking the crap out of extra-virgin olive oil. Ask the Food Lab: How Many Times Can I Reuse Fry Oil? It's time for another round of The Food Lab.

Ask the Food Lab: How Many Times Can I Reuse Fry Oil?

Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments. The Truth About Cast Iron Pans: 7 Myths That Need To Go Away. [Photographs: J.

The Truth About Cast Iron Pans: 7 Myths That Need To Go Away

Kenji Lopez-Alt] If you haven't noticed, I 'm a big fan of the cast iron. When I packed up my apartment last spring and had to live for a full month with only two pans in my kitchen, you can bet your butt that the first one I grabbed was my trusty cast iron skillet. I use it for the crispest potato hash and for giving my steaks a crazy-good sear. I use it for baking garlic knots or cornbread or the easiest, best pan pizza you'll ever bake (just kidding, this might be the easiest pizza).

How To Cook Perfect Millet Every Time — Cooking Lessons from The Kitchn. Previous image Next image Fluffy, delicious millet!

How To Cook Perfect Millet Every Time — Cooking Lessons from The Kitchn

Millet is an ancient seed, originally hailing from Africa and northern China, and it remains a staple in the diets of about a third of the world's population. Rich in iron, B vitamins and calcium, millet has a mild corn flavor and is naturally gluten-free. Sure, on first glance you might be tempted to think that raw millet looks like birdseed. When preparing millet, I often toast it in a skillet before adding any liquid to enhance the nutty flavor of the grain. The second way is to use more water (3 cups instead of 2 cups) to result in a creamy, porridge with a polenta-like consistency — great for breakfasts.

Eggplant Tiganites (Fried Eggplant) - The Greek Vegan. This recipe is one of the earliest memories I have of cooking.

Eggplant Tiganites (Fried Eggplant) - The Greek Vegan

Sprinkling salt on the eggplant slices and watching them ‘sweat’ out their bitterness fascinated me to no end. It was a simple but important job and one I took very seriously – isn’t it funny the things you remember? Eggplant tiganites are a staple menu item and often served as appetizers, or meze, in Greece. My favorite is to layer them between two pieces of bread for lunch. Ajvar (Roasted Red Pepper and Eggplant Relish) Someone once wrote that every good novel must contain at least one recipe.

Ajvar (Roasted Red Pepper and Eggplant Relish)

Although I wouldn’t go quite that far, I agree that food can be a window into a novel’s world and its characters’ culture. I always pay particular attention to what characters are eating, especially when a book is set in another part of the world. Last week, I spent my spare time reading Téa Obreht’s The Tiger’s Wife, a novel about life and death and the stories we tell about how we get from one to the other. Marinara Sauce Recipe. Dreena’s No-fu Love Loaf. I’ve been looking for a great lentil loaf recipe, and finally I’ve found one!

Dreena’s No-fu Love Loaf

Unfortunately, I can’t claim credit for this delicious dish. That goes to Dreena Burton and her new book, Let Them Eat Vegan! : 200 Deliciously Satisfying Plant-Powered Recipes for the Whole Family . Fortunately, Dreena and her publishers have given me permission to share the recipe for this hearty, savory (dare I say “meaty”) loaf with you. Beer Battered Asparagus. Thank you to California Grown for connecting me with California growers and encouraging California consumers to “Choose California Grown” when they can.

Beer Battered Asparagus

When I go to the produce section at the grocery store, I look to see where things are from. It is important for me to buy produce that has grown here in California. I know that it was picked recently and it did not travel for a few months to get to the grocery store. If you do not see “California Grown” on the produce or don’t want to spend a lot of time looking at everything, just ask your grocery store and they will be happy to show you! This idea of buying local has come from my mom and grandma. Another great reason to buy local is that it keeps your money in the local economy and keeps the family-owned businesses thriving during a difficult economic time.