There’s no shortage of desserts out there that won’t benefit from a punch of nutty flavor and texture from peanuts, pecans, walnuts, or almonds. Nuts also give baked goods an extra boost of rich, fatty flavor. And with so many options, there’s a treat out there with your name on it. Time to make a batch of cookies, blondies, or pecan sticky rolls this weekend!
When planning my most recent trip to India, I focused on where to eat, what to eat, and how to eat as much of it as possible. Just as importantly, though, I wanted to be cognizant of local customs, tips, and tricks. Enter Carishma Mehta — Delhi resident, organic farm owner, and intrepid eater.
Breakfast sandwiches are a wonderful canvas (or excuse) for all sorts of delicious ingredients. Pesto, smoked salmon, waffles, steak — if you crave it, it can be worked into your breakfast sandwich. Taste something amazing on your sandwich at your new favorite lunch spot? Add a fried egg and you’re halfway to a whole new morning routine.
Here’s a quick and easy shrimp avocado salad for those times when you only have 10 minutes to put something together, and you still want it to taste great!
Maine shrimp and creamy avocado are a perfect match, especially with a crisp vinaigrette. What are Maine shrimp (also called Boreal Shrimp)? Those little pink shrimp that come already cooked.
Prior to a few months ago, the full extent of my understanding of churros was:
This week, set out to disprove all three. Well, the first notion began to unravel a recently as we chomped through a plate of them at Rosie’s, a newish restaurant in my neighborhood, when I realized for the first time that these long, ridged doughnuts weren’t your usual cake or yeast doughnut texture inside, but something else — almost custardy within, very crunchy outside, as if they were made from an eggy, puffy dough. Google confirmed my a-ha moment: did you realize that churros are basically long, piped and fried eclair/cream puff dough?
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Sometimes, especially after a few days of heavy dinners, all you want is a light, good meal. “Light” as in you’re trying to cut back, and “good” as in, can we make it taste good even though it’s light?
This chicken cutlet recipe, with a caper shallot sauce, is just that, flavorful, filling, and won’t weigh you down. You can make it all in one pot, takes about 30 minutes, and it’s gluten-free too.
If you love a good hollandaise sauce, whether it’s over eggs Benedict on Saturday morning or a plate of asparagus at Easter dinner, then you’re a friend of mine. Maybe you didn’t even know that this creamy, buttery, slightly tangy sauce that you love so dearly could be made at home in about two minutes using just a blender. Want to impress your friends this weekend? Invite them for brunch and tell them you’re making hollandaise sauce.
Everyone likes to dress up now and again, right? Well, scrambled eggs feel the same way. Don’t deny them the opportunity to be adorned with some silky crème fraîche and aromatic herbs. This sandwich will raise your standard breakfast sandwich routine to the height of elegance.
No matter the entrée, an Indian dinner just isn’t complete without a side of naan. In fact, I’ll happily skip the rice and double down with an extra piece of naan every time. But this puffed flatbread has the power to move beyond dinner accoutrement. It’s worthy of a role far better — like actually being the main course.
Sometimes I feel like a pariah of the food world, carrying around a dark secret that I fear will get me banished from my career and knocked off my perch as a so-called professional. Friends have laughed in my face when I’ve shared it with them in confidence, but I guess it’s finally time to come clean. I am not in love with my slow cooker. Not by a long shot.
