Shreveport Times |
May recipes: Simply elegant
Shreveport Times The month of May has always held a special place in my heart. It's the month that summer vacation starts, the month when swimming season begins AND it's the month I was born! To know me is to know I love my birthday something fierce. And now May is ... |
Arizona Daily Sun |
Tea leaves and brewed tea add unique flavors to variety of recipes
Arizona Daily Sun “I became obsessed with pushing the boundaries of how tea could be used in new ways,” says Zijderveld, the author of a new cookbook called “Steeped: Recipes Infused With Tea” (Andrews McMeel, 2015). The book features more than 60 plant-based ... |
Indianapolis Star |
Colts on Pinterest: Andrew Luck fashion, mocktail recipe and more
Indianapolis Star The NFL Pinterest boards feature pet and baby pride, player and fan fashion, homegating, mocktail recipes, team style boards and plenty more. To help launch the content, the league drafted TV personality Kristin Cavallari (wife of Chicago Bears ... and more » |
The Daily Meal |
Easy, Oven-Fresh Mother's Day Breakfast and Brunch Recipes
The Daily Meal Serve them steaming hot topped with her favorite fruit, a dollop of Country Crock®, and lots of real maple syrup. For more recipes and baking inspiration, visit CountryCrock.com and discover the good that happens #WhenWeBake. And happy Mother's Day! |
SFGate (blog) |
Favorite Mother's Day recipes from Bay Area chefs and restaurants
SFGate (blog) Pssst — Mother's Day is just around the corner! Don't forget to do something nice. Of course, you could book a brunch reservation, but it's also fun to make something from scratch. To help in your DIY efforts, Inside Scoop has culled The Chronicle's ... |
Kalfu is a new Chilean wine brand hailing from the Leyda Yalley on the country’s coast. Here’s a look at two of the winery’s inaugural releases. 2013 Kalfu “Kuda” Chardonnay Unoaked Leyda Valley Chile – Engaging, tastes expensive. Quite neutral,…
The post Review: 2013 Kalfu Chardonnay and Pinot Noir appeared first on Drinkhacker.
International Business Times |
Kentucky Derby 2015 Drink Recipes: How To Make Mint Juleps, Oaks Lily And ...
International Business Times Here are a few recipes, both traditional and nontraditional, to try for Saturday. Mint Julep. The Old Forester Mint Julep has been the beverage of choice at the Kentucky Derby for almost 100 years, according to its website. Spectators drink about 120 ... and more » |
6 Pressure Cooker Recipes That You Will Love
Eat. Drink. Better. What's not to love about pressure cookers? They are super fast easy and clean. They promote cooking at home — which is healthier and saves money. And, now, there are a slew of modern chefs creating wonderful and easy pressure cooker recipes for you to ... |
OregonLive.com |
13 Cinco de Mayo recipes worth celebrating: Fooday Favorites
OregonLive.com Earlier this week, we shared some creative approaches to making homemade guacamole, the avocado-based dip that's a key part of so many Cinco de Mayo celebrations. But you can go further with 13 favorite recipes. Mango Pico: Here's a fun alternative to ... |
We may have food down cold, but wine? This is where we'll conquer it. Join us; we don't want to drink alone.
Today it's all about the stories. Cathy Huyghe shares her list of the most conversational wines that will get a buzz going at any dinner party.
Writing about wine for Food52’s community of home cooks is a little intimidating. Home cooks come here for the cooking. And the recipes. And the ingredients. And the advice that will nourish your creativity in the kitchen just as much as the cooking itself will nourish you and your family at the table. I get it: Those are the reasons why I’m part of this community, too. Yet here I am, writing not about food but about wine.
Here’s why: I love wine for the same reason that I suspect you love food: It brings people together. At the end of the day, we all want to find common ground between ourselves and other people, and food—and wine—are like roadmaps to get us there. Today’s post is dedicated to wines that are guaranteed to start a conversation: one white, one red, and one sparkling. Open them up and pour some in your glass and into the glass of another person or two at your table. Tell them the story of the wine. Then sit, eat, drink, and listen to the responses.
2011 Sohm & Kracher Grüner Veltliner
This wine is partly a salute to Aldo Sohm, a world-renowned sommelier, but it also recognizes the splash of a new wine bar by a celebrity chef/sommelier in New York City. Mostly, though, this wine is about a lesser-known, underdog grape. And because it’s made by someone who’s spent an entire lifetime as a wine person in a food and restaurant environment, it’s about the context of enjoying a wine: who you’re with and what food you’re having alongside it—these impact the taste and experience of a wine as well.
2010 Santa Barbara Highlands Vineyard Mourvèdre
When winemaker Hardy Wallace goes home at night to a second floor apartment in a worn-down bungalow in Calistoga, he has to be careful not to fall through any of the weak spots on his porch. When he prints labels for his wines, he or his wife Kate does it while sprawled out on the floor of the living room. And while he was learning the craft of winemaking, he worked two other jobs just to keep the lights on and pay the bills. This particular wine captures that entrepreneurial, hard-working spirit.
NV A. Bergère Blanc de Blancs Brut Grand Cru
The Avenue de Champagne in Épernay, France, is regarded as the priciest real estate in the world, at least when you factor in the millions of bottles—and billions of revenue dollars—held in inventory in the extensive caves underneath this street. More than a dozen of the world’s most recognizable sparkling wine brands have staked out their presence here. Then, a few years ago, along came young upstart Maison A. Bergère to open a storefront. Until that moment, 98% of Bergère’s production was sold at festivals throughout France’s countryside, alongside cheeses and charcuterie. Now they’ve elbowed their way, and their wines, in among the powerhouses along the Avenue de Champagne.
What are the best stories you’ve ever heard about a bottle of wine? Please tell us in the comments!
Photos by James Ransom
You know you love your great aunt's banana bread, but you probably don't know why you do. In Modern Comfort, Ashley Rodriguez from Not Without Salt figures out what makes our favorite classics work, and then makes them even better.
Today: The only way to make classic puff pastry even better? Add chocolate filling.
How can one really improve upon the magic that is puff pastry? It’s hard to imagine anything better than thousands of shattering layers of dough and butter that rise to an impressive height in the oven. Sprinkled with a bit of cinnamon sugar, it becomes a cookie so fancy a raised pinkie seems appropriate when nibbling. And if you use it as the base for a tart, you need little more than a bit of thickened cream and fresh fruit to make a dessert worthy of a special occasion.
More: Interested in fruit tart? Try a classic strawberry version, updated for 2015.
It is quite hard to think about making that classic any better. Until, that is, you add chocolate—in this case, in the form of rich, bittersweet cocoa powder. You'll get a mysteriously dark pastry with a sweet, crackly crust and an earthy chocolate flavor eager to be adorned with cream, fruit, cinnamon, and sugar, or simply served alongside ice cream or afternoon coffee.
This puff pastry is of the “quick” variety, meaning it can be made in just about an hour (the classic recipe, on the other hand, is a multi-day affair). While the quick version lacks those perfectly executed layers I took so much pride in during my restaurant days, that pride is replaced with satisfaction of creating a dessert worthy of any printed menu in a fraction of the time. Plus, I find those quirky and imperfect layers that ripple and swell rather charming. Call them rustic and it suddenly seems downright intentional.
Serves a crowd
3 1/4 cups all-purpose flour
3/4 cups cocoa powder
1/4 cup sugar
2 teaspoons salt
6 sticks (3 cups) unsalted butter, cut into rough 1/2-inch cubes, chilled
1 cup cold water
See the full recipe (and save and print it) here.
All photos by Ashley Rodriguez
This article is brought to you by Ten Speed Press. Head here to pick up a copy of Sprouted Kitchen Bowl + Spoon.
Today: Sprouted Kitchen Bowl + Spoon author and chef Sara Forte gives us a bowlful of advice for a bellyful of goodness.
Vegetables, protein, a good sauce—these are words to live by. Toss them in a bowl, give it a jumble, and you'll find that just about any combination makes a nourishing breakfast, lunch, or dinner. Maybe you want to add in a bit of body with some grains or legumes, or mix in some greens and top it with goat cheese. We like those ideas—we support them. Bowl foods are flexible, and this is the way Sara Forte, author of Sprouted Ktichen Bowl + Spoon, likes it.
Eating bowl-style started for Sara almost ten years ago, and she is a big proponent of the approachable medium—enough to have written the cookbook on it. She's all about getting those around her to build a better bowl, and here are her tips to finding your way to bowl nirvana:
A bowl food isn't a perfect thing, Sara states. And it doesn't always need to have all seven components. Overthinking it, Sara explains, is the complete opposite of why she got into the whole "bowl thing" in the first place. Grains and a protein can keep you full for a long time and round out a meal—adding sauce, toppings, and/or vegetables make a bowl special. A bowl gives your food good looks too, huddling grains, greens, veggies, and whatever else all together.
Whatever feels natural, do that. Since her bowl recipes tend more toward weeknight comfort than weekend dinner party, Sara wanted to design options for the everyday. "When I set out to write the cookbook, I thought I had to try really hard to make each recipe super creative and they were turning out sort of...uncomfortable—if you can say that about food," she says. When she started integrating elements that felt more natural, it clicked. "Sharing pieces of those everyday sorts of meals is when I felt most at home," she adds. If her bowl is a pie chart, Sara says she tries to keep it at 50% vegetables.
She believes in making big batches of ingredients so you'll have food stocked that will keep for the days when cooking isn't in the cards. So, make more than you think you'll need, and save it for later.
Her secret weapon when it comes to bowls? The sauce. This is what pulls a bowl together, no matter how haphazard the combination is. She also says variety in color and texture is key to the best bowl.
Here are some of Sara’s favorite ingredients, in order of how you should pile them in your bowl:
And if she's not eating something out of a bowl? It's things on toast, tortilla-wrapped scrambled eggs, and dark chocolate peanut butter cups. And red wine, she adds (which, if you look at it the right way, is sort of in a bowl).
What ingredients are in your favorite bowl?
Photographs by Bobbi Lin
This article is brought to you by Ten Speed Press. Head here to pick up a copy of the Sprouted Kitchen Bowl + Spoon.
