Time to curl up under a cozy blanket and enjoy a warm bowl of soup. This week’s pick? A classic creamy celery soup.
Like cabbage, celery is an oft neglected vegetable, prized for its place in a mirepoix, but rarely the star of the show. Which is silly when you think about it, given how good celery is in soups. (Can you imagine chicken soup without it?)
Time to curl up under a cozy blanket and enjoy a warm bowl of soup. This week’s pick? A classic creamy celery soup.
Like cabbage, celery is an oft neglected vegetable, prized for its place in a mirepoix, but rarely the star of the show. Which is silly when you think about it, given how good celery is in soups. (Can you imagine chicken soup without it?)
Time to curl up under a cozy blanket and enjoy a warm bowl of soup. This week’s pick? A classic creamy celery soup.
Like cabbage, celery is an oft neglected vegetable, prized for its place in a mirepoix, but rarely the star of the show. Which is silly when you think about it, given how good celery is in soups. (Can you imagine chicken soup without it?)
Time to curl up under a cozy blanket and enjoy a warm bowl of soup. This week’s pick? A classic creamy celery soup.
Like cabbage, celery is an oft neglected vegetable, prized for its place in a mirepoix, but rarely the star of the show. Which is silly when you think about it, given how good celery is in soups. (Can you imagine chicken soup without it?)
Boiled is not a word you might think belongs in the same breath as frosting, that whipped and luxurious better half of a cupcake. But for those with long memories or grandmothers with a certain bent towards the traditional, this unlikely phrase will evoke yearning and nostalgic delight.
Boiled, milk, and frosting — here’s what it is, and why you really must master it.
When you want to really up the ante with basic bean or cheese dip, look no further than your slow cooker and some crumbled Italian sausage. This is the duo with the power to transform ordinary dip into an easy appetizer that’s a flavorful, hearty touchdown for any tortilla chip.
I firmly believe that having chocolate on hand — whether in the form of powder, baking bars, snacking bars, or chips — is always a good idea. You never know when the craving for brownies will strike, when an unexpected celebration calls for cake, or when you just need to break off a square of good dark chocolate and have a moment. As important as it is to have the sweet stuff on hand, it’s equally important to store it properly to maintain freshness. Here are the best ways to store all of your chocolate goods in the kitchen.
Who: Cassandra Gates, owner of bone-broth company Broth Baby
Where: Oakland, California
Cassandra Gates is the owner of Broth Baby, an Oakland-based bone broth company that serves the greater Bay Area. Inspired by her studies in holistic nutrition at Bauman College, she decided to create a bone broth that is full of good-for-you ingredients, but also really tasty.
To her organic chicken bone-based stock, she adds vegetables, shallots, garlic, and bay leaves, plus kombu and sea salt for a nice dose of umami. The result is a super-flavorful broth that’s great for sipping or cooking with.
On its own, dip is a pretty straightforward, no-frills appetizer. But add some roasted garlic and marinated artichokes and you’re on your way to a two-ingredient upgrade that will make any party dip feel ultra-fancy and flavorful.
You’re geared up to make a gooey chocolate bread pudding or flourless chocolate cake and the recipe calls for you to sift your cocoa powder as you add it to the other ingredients. Raise your hand if you usually skip this step. (My hand is up!) Sometimes you really don’t want to dirty another tool in your kitchen and really don’t want to waste an extra minute getting to the finished product, but this is one step you’re better off not skipping if you want the best results. Here’s why.
