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This dish is for the olive lovers, and I know that’s not everyone. Mixed with anchovies, capers, and garlic, this tapenade creates a sharp and poignant flavor which can not be mistaken for anything else The mashed up olives create a creamy and rich paste which works very well in sandwiches with tomatoes or grilled turkey or chicken; you can just as easily serve it as a dip for guests, alongside some hummus or onion dip. So long as you have a food processor, this tapenade is a cinch to make.
I have to say, I’m pretty excited to provie this recipe for a sweet saffron pudding, called sholeh zard in farsi (translating loosely to yellow jello), which is absolutely divine and combines an interesting blend of flavors to produce a rich, satisfying, and wholesome dessert. What I find most interesting about this dish is that there’s not one or two key ingredients which make it a standout, but five. With an exciting blend of saffron, cardamom, rosewater, almonds, and pistachios, it’s hard to say which taste is most distinct. However, it’s clear that the stunning yellow color comes from the addition of saffron threads, which my mom likes grind to a powder, dissolve in hot water, and store in a jar in the fridge. If you’ve ever seen and opened a jar full of dissolved saffron, you’ll likely agree that the fiery orange color is fascinating and that its strong aroma is intoxicating.
Take a look at these cookies. Have you ever seen a more modest, unassuming cookie? Each one is slightly misshapen and a little crooked. Well, who cares what they look like. They are wafer-thin explosions of taste and spice and warmth, and as soon as the weather gets cold, they are what we bake.
We were flipping through Dam Good Sweet , a new cookbook about New Orleans-style desserts, and stopped dead in our tracks when we saw this. So gorgeous! And a perfect alternative to pie for Thanksgiving.
Do you make your pies from scratch? Making the crust and figuring out the filling can feel pretty overwhelming if you're not in the habit. Before you give in to holiday pressure and pick up a store-bought crust , take a look at our helpful tips for making pies yourself! If the idea of making your own crust fills you to the brim with fear , we wholeheartedly recommend starting with the Vodka Pie Crust from Cook's Illustrated. This crust makes use of the food processor and uses a few tablespoons of vodka to ensure a soft flaky crust, every time. It is nearly impossible to overwork this dough!
Top row, left to right: Beyonce, Wilco; Second row: Thom Yorke of Radiohead, Sam Beam of Iron and Wine, Norah Jones; Bottom row: American Idol winner Kelly Clarkson, Billie Joe Armstrong of Green Day, Jay Z. It seemed like an impossible task, but that didn't stop us from trying. With the first decade of the new millennium coming to a close, we decided to compile a list of the 50 most important recordings of the past 10 years — a list that covers a wide range of styles and genres, with indelible songs and albums that challenge, inspire and captivate. These are the game-changers: records that signaled some sort of shift in the way music is made or sounds, or ones that were especially influential or historically significant. Favorite records don't necessarily qualify.
Looking for something easy, tasty and warm to eat tonight — and tomorrow too? Here's one of our favorite fall and winter recipes, a nourishing recipe that we've made many, many times. I guess it's chickpea week; between this and yesterday's socca recipe you're seeing our love of all things chickpea well exposed! But it's for good reason: chickpeas are healthy, tasty, and really nutritious. This recipe for chana masala comes from Molly and Brandon at Orangette. (They have such good taste; I turn to their recipes frequently!)
Quick Weeknight Dinner Recipes with Polenta Quick Weeknight Meals Recipe Contest 2009 | Apartment Therapy The KitchnTwo of the winning recipes from September's Quick Weeknight Meals contest included polenta! This creamy, satisfying dinner staple is one of our favorite things. Here are the four polenta recipes from the contest; have you made any of them yet? • Kasia's Parmesan Polenta with Eggs and Roasted Mushrooms • Rachel's Mushroom Ragout with Spinach-Parm Polenta • Jean's Roasted Vegetables on Creamy Polenta • Breanne's Polenta with Black Beans and Coconut Tomato
A handful of gingersnaps, a cup of tea, and a cool fall afternoon - what could be better? These cookies are wonderfully snappy a first bite, but then melt into gingery goodness on your tongue. We never seem to be able to eat just one! These little gingersnaps also make great sandwich cookies.
There are a handful of cookbooks we turn to when we're looking to perfect a classic recipe. Alice Waters' The Art of Simple Food has become one of those books. In it, we found three great tips for making the perfect frittata. We love books like this one because they offer great information about the basics of a recipe.
An overzealous grape-buying spree at the farmers' market last weekend led to the creation of this recipe. Autumn Royal, Flame, Crimson, Cabernet Sauvignon – all sweet and tart and wonderful, but after awhile we craved a change. And then we remembered how, when baked, the grape we think we know so well transforms into something plump and luscious and altogether new. This recipe is a riff on our old Fig and Lavender Goat Cheese Galettes .
You can use this method to segment any kind of citrus. We love the jeweled look of clean-cut citrus wedges in the salads and side dishes we order at fancy restaurants. In culinary terms, these are called citrus "suprêmes" - a fancy name for a simple technique! This is one restaurant trick that's easy to reproduce at home. Here's how:
We've seen a lot of magnetic spice jars; they're quite the thing for small kitchens, right? But these jars are the cleverest and nicest we've seen lately. They don't come with a separate strip; they just stick to your fridge in rather lovely beehive pattern. We love how these rather look like a colorful beehive when clustered together, and we also love how the name of the spice or herb is stamped into the lid!
When we're busy and famished and need to make a fast, healthy dinner, we turn to quinoa . Though great on its own, the easy-to-cook super seed can also be combined with nuts, herbs, vegetables, or protein for a flavorful and nutritious side or main dish. Here are seven quick and colorful quinoa recipes to take us from summer to fall, with ingredients ranging from cucumbers to butternut squash. TOP ROW • 1 Quinoa with Herbs and Mixed Olives , from Rachael Ray
If you're the type of cook who needs to know why onions make us cry and gets curious about the molecular structure of melting sugar , then this is definitely the book for you. It has become our #1 reference book for all questions relating to food science, and not a day goes by when we don't end up consulting its pages for one reason or another. Title & Publisher: On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. Published by Scribner, 2004. First Impressions: Thick spine, double-columned pages, tiny print - yup, this is definitely a reference book!