There is a time and a place for desserts to be fussy and time consuming. I like to reserve those desserts for special occasions and birthdays. However, if I’m making regular weekday treats, I want them to be fast, easy, and completely delicious.
Enter these vegan pudding cups. I made these in a blender with a short list of ingredients that pack it full of good fats, and make it a healthy take on a classic.
Thanks to non-dairy geniuses, we already know that puréed nuts are a great substitute in recipes that call for creamy cheese sauces. But if you’re craving something less runny, a little firmer, and more ricotta-esque, then here’s a new trick.
We bet you’d be hard-pressed to find a kitchen where there isn’t at least one kind of rice in the pantry. It’s inexpensive and easy to make, although more often than not it plays a supporting role.
Try it tonight as the star of the show. We have ideas for everything from brown and wild to basmati and Arborio. All you need to do is pick one and get cooking.
Given the passion with which Dale Talde, the two-time Filipino-American Top Chef contender behind four restaurants in Brooklyn, Jersey City, and Miami, talks about bodegas, you’d never guess he didn’t grow up ordering egg, bacon, and cheese on a roll or going on late-night Gatorade runs. His first experience was just over a decade ago when he moved to New York to open Morimoto; now he’s lived around the corner or down the block from many a bodega — all of which he, inevitably, ends up calling “my bodega” — and he has strong opinions. We asked him to share his bodega intel, including a few “dope finds.”
Mid-century canned soup concoctions were but a mere moment in the casserole cooking timeline. Now, the deep-dish wide-pan homespun wonders are finding their way into our kitchens again — especially when cold weather begs for big flavors and the comfort of sharing a meal from a single dish.
Whether used in tea and marinades or to stir-fries and desserts, ginger plays the role of spice and warmth in a huge variety of dishes. This knobby root brings a bright and fiery kick with pungent flavor that carries just a hint of sweetness. Here are a few things you should know to make the most of this kitchen standby.
Are you getting bored of your snacks? I know I tend to grab whatever’s premade and easy, but I always wish that I had more creative options. Snacks also tend to be the more expensive of the items at the grocery store, so if you’re watching your wallet, homemade snacks are the best choice. Here are five options that make for a more sophisticated snacking hour when hunger hits.
On a new-year-new-you kick and all about that clean-eating life? God knows I’m not, but I’m all about experimenting in the kitchen and looking into ways to cut out any unecessary added sugar and preservatives. Enter these technicolor “sprinkles,” made from at-home dehydrated citrus zest and unsweetened, freeze-dried fruit.
If you’re like us, your home starts to get a little stale this time of year. Your pine-scented Christmas tree is long gone, and it’s too cold to open the windows. So how do you freshen things up? Naturally we have a few ideas, from DIY candles to recipes guaranteed to make your home smell amazing.
On New Year’s Eve, we attempted to do the reprehensible and take a 6 year-old who usually goes to bed at 7:30 and a pajama-clad infant who went to bed whenever the thought struck her to a party at a friend’s place in Brooklyn. Like, for grown-ups. (Just let me know where to collect our parenting medals.) By 9:30 p.m., all members of the Perelman clan were predictably rubbing their eyes and we headed home before the meltdowns began, got the wee ones tucked in and then made some White Russians. We haven’t been able to stop making them since.
While the drink has absolutely nothing to do with being pale-skinned or Russian-born at least in an ethnic sense, thank goodness, my husband’s fondness for them amuses me no less despite this. Wikipedia tells us that the vodka (the “Russian” part) and coffee liqueur (the “black” part) cocktail known as a Black Russian emerged in 1949, and the White Russian, which includes the praise-worthy addition of cream, shortly thereafter, although there are some that date it earlier (1930s, when it contained gin as well) and some later (1961, when the black/white distinctions first appeared in the Diners’ Club Drink Book).
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