It was greens ‘n’ beans galore this week! Not only did we have that beautiful greens and gruyere tart with its cornmeal-millet crust, but there were braised lentils and chard with an egg, a bright and fresh winter greens pesto, and that vegan sweet potato shepherd’s pie. Need some indulgence to balance things out? Don’t miss the crispy glazed bacon or the cheesy black-eyed pea dip. So good. More
 |
 |
Q: I recently made a broccoli pesto using raw garlic. I only used one medium clove, but the garlic was very pungent (especially when we ate leftovers a couple days later). Is there a way to tone down the garlic in a recipe after you’ve already made it?
Sent by Melissa More
|
|
For many of us, sandwiches are seen as a quick lunch, something that can be thrown together with a few dibs and dabs of whatever we may have laying around in the fridge. A quick slather of mayonnaise, a few pieces of salami, a slice of cheese, and lunch is complete. Perhaps a can of tuna is more your style. Or maybe you’re an impromptu egg salad kind of guy or gal. Well, Mark Bittman would like to remind us all that it can get a bit more exciting. More
|
|
Give me something—anything—available in a few hundred colors and I’m smitten, but that’s even more the case with Glassybaby. These gorgeous glass votives hand-blown in Seattle from three layers of molten glass look opaque, but light a candle inside and they give off a soft, beautiful glow. I love the weight they give to the table—sturdy, grounding, gorgeous. More
|
|
Yesterday I shared the menu for the family wedding I’m catering this weekend. Writing up the menu, though, is the easy part. Now — how to get it all done? How do you safely cook, transport, warm up, and serve a meal to 120 people without going crazy? This is the big scary piece, right? Here’s a look at how I planned out what we’ll do and when. Read on for my notes on each dish… More
|
|
4.46 / 5 Stars | 491 Reviews
by JUBEEFISH
“Chicken simmered with tomato sauce, salsa and seasonings – a great standard burrito filling.”
In 2011 Toronto architect John Tong bought an old back alley dairy and turned it into a home. By “hacking Ikea shelves, repurposing his boutique-hotel designs, and scooping vintage treasures from the trash and the auction block” he turned the industrial building into a fun playhouse for his kids. The “rough-and-ready” kitchen, made with reclaimed wood cladding, is open to the rest of the home to encourage the whole family to hang out together. It’s relaxed and functional.
More
|
|
Q: I was checking out your piece on making homemade yogurt, but the only yogurt I can get here to use as a starter either has sugar or is artifically sweetened. Does that still work for making yogurt?
Sent by Teresa More
|
|
I started my parenting journey like a lot of mothers do: with joy, optimism, and mounds of unrealistic expectations. Lofty goals regarding all the nutritious foods my kids were going to eat were quickly met with frustration as my two-year-old daughter repeatedly refused my offers of fresh fruits, vegetables, and lean meats. For months, I resisted the temptation to provide easy alternatives, but recently, after noticing that her diet had reduced to a stagnant combination of dairy and grains, I began to take a different approach. More
|
|
4.46 / 5 Stars | 429 Reviews
by HJR
“Skewered chicken tenders are brushed with a tropical mixture of pineapple juice, brown sugar, and soy sauce, and grilled.”