As someone with severe nut allergies and a child in a nut-free preschool, I am over-the-moon happy about all the peanut butter alternatives available these days, from store-bought tahini and sunflower butter to homemade pumpkin seed spread (and pumpkin seed butter cups). But even with these satisfactory PB-replacements, I think we can still look at other options, beyond tree nuts and seeds. Because, with an open mind, one ingredient limitation often leads to another ingredient revelation.
Enter: sweet potatoes.
Q: What is this kitchen item? I found it in my mother’s kitchen after she passed. I thought of eggs Benedict or sausage and biscuits, but searching for them gave me no results.
Sent by Frederick
Have you ever heard of a cookbook club? Think of it like a traditional book club, but with a more cohesive menu.
Serious Eats has a great essay this week about one writer’s history with her cookbook club of more than four years, along with some good advice on starting your own.
Put away your stand mixer, and don’t even think about taking out that whisk. You can make delicious, creamy whipped cream in your Mason jar. That’s right! It sounds too good to be true, but trust me — it’s not. Flex your arm muscles a little bit and make the easiest whipped cream on the planet.
I come from a long line of people who are always right. It’s true — just ask my parents. With 24 aunts and uncles and more cousins than I can count, I’ve heard lots of advice over the years, particularly about saving money.
But I’ll be the first to say that it’s sometimes difficult to sort fact from fiction. Not because my loved ones lie, but because times change, store practices evolve, and honestly, your mileage may vary. Let’s examine some of these myths that have been passed down over the generations.
Q: I need a new go-to everyday cookbook so I can stop Googling recipes (like Kitchn, banana, healthy), making them, and then never being able to find them again. I’d like something that covers healthy muffins and whole grains, with a focus on vegetables (but meat is okay too).
While those foams and flavor balloons might not be disappearing anytime soon, there’s a new food science on the horizon called neurogastronomy.
Neurogastronomy is the study of how our brains affect our sense of taste.
