Name Name

title
descript

SEARCH

27 results for "recipe"
Page
2

Slaws That Surprise

read
A humble side dish gets some shine

When we think of the word "slaw," the first thing that comes to mind is a withered pile of shredded cabbage sitting sadly in mayonnaise soup. Well, forget that image. In this week's New York Times Magazine, Mark Bittman dishes out some ideas for slaw that shatter any perconceptions of what shredded veg salad can be. From fennel to brussel sprouts, celery to seaweed, there's no limit to slaw......read more

Crusted Butternut Squash

read
Autumnal vibes abound in this dish from Sprouted Kitchen

We've made no secret of our unabiding love for Sprouted Kitchen, where Sara Forte serves up tasty delights using local, seasonal ingredients, with some truly pro food photography provided by her husband, Hugh. This Crusted Butternut Squash is a variation on a pumpkin dish from Plenty, the acclaimed vegetarian cookbook by London restauranteur and food critic Yotam Ottolenghi. You don't get more......read more

An Essential One Pot Meal From Colombia

read
Part stew, part soup, ajiaco is all hearty goodness

With Old Man Winter peering creepily from around the corner, we're on the hunt for hearty, healthy dishes that provide a lot of leftovers and allow us to hunker down for days. NYT food reporter Melissa Clark heeds our call with her interpretation of ajiaco, a Colombian chicken and beef stew/soup that's great for dinner parties and even better for a family meal. Check out the recipe......read more

Baked Pancakes

read
Dutch-style pancakes make for a perfect brunch

There are few things in life that make us act like crazed children on too much sugar, but pancakes are one of them. And we're not too humble to declare ourselves experts at making them. So we're always on the hunt for new and interesting ways to prepare our beloved flapjacks. The Dutch version of the pancake is the pannekoek, a thin, plate-sized bit of goodness that can incorporate any sort......read more

Parsi Tomato Chutney

read
A spicy and sweet Indian delight that works in lots of meals

You can never have too many condiments. And the best ones are the the ones you make yourself using fresh, organic ingredients grown as locally as you can get 'em. We've developed a certain obsession with Asian sauces and condiments of late, and this Parsi Tomato Chutney fits the bill perfectly. The recipe is derived from My Bombay Kitchen, a collection of Parsi home recipes by Niloufer......read more

Sunchoke Soup with Crispy Chips & Rosemary

read
An unheralded root veggie stars in this delicious winter soup

If you've never tried sunchokes, you have no reason to feel bad. Despite their sweet, nutty flavor and unusual texture (somewhere between a water chestnut and a potato), not to mention the fact that the species of sunflower grows extensively throughout much of the U.S., sunchokes really don't get much shine in culinary culture. So we're psyched to have come across this sunchoke soup......read more

Homemade Marshmallows

read
A sticky and cozy Christmastime treat, from Jennifer Reese

Known to web foodies as The Tipsy Baker, Jennifer Reese brings a fresh and funny perspective to cooking with Make the Bed, Buy the Butter, a chronicle of her food odyssey to figuring out which foods are worth the effort of making yourself, and which you should buy from the grocery. Marshmallows are one of the foods we'd never consider making ourselves, but Reese told NPR's All Things......read more

Avocado and White Bean Dip

read
A match made in snack heaven

As our Mexican brethren will no doubt attest, few foods pair together so well as beans and avocado. It's a culinary coupling that rightfully takes its place among the world's greatest food duos, right up there with peanut butter and jam. At Food Coma, Emma brings the two together in snack format, with a fresh and flavorful Avocado and White Bean Dip that nails our three kitchen requisites of......read more

Rooting Around

read
Versatile root veggies are a great way to eat local and seasonal in the winter

Believe it or not, there was a time not too long ago when the only root vegetables anyone ate were carrots and potatoes. Thankfully, as Mark Bittman points out at NYT Mag, that's changed, "in part because it was all wrong; in part because if you’re going to eat seasonal and local, you are going to eat roots in winter, even if you live in California; and in part because roasted root......read more

Cauliflower Soup

read
A simple, smooth winter veg soup from Chez Panisse chef Paul Bertolli

Plain as it may be, this Cauliflower Soup surprises with its sweet and silky smoothness. Created by Paul Bertolli, the co-author of Chez Panisse Cooking with food activist and chef Alice Waters, the simple soup is the perfect antidote to a winter that won't go away. Slideshow recipe here. (via Wilder Quarterly)  Photo: James Ransom...read more

Page
2