Congrats! You made it all the way to Friday, which means you deserve a boozy pumpkin milkshake. Complete with pumpkin purée, caramel, vanilla ice cream, and bourbon, this is truly dessert in a glass — with a kick.
3.66 / 5 Stars | 24 Reviews
by NIBLETS
“Eggplant slices are twice baked for this delicious offering. First with lots of salt and pepper until they are tender and golden, and then with a sprinkling of herbs, just before they ‘re slipped under the broiler for a few moments to sizzle and get even crispier.”
I have never been particularly interested in recipes — or, if we’re being completely tactlessly honest, people — defined by what they are not, which is probably why you don’t see a lot of recipes with flour/dairy/gluten/meat/sugar-free, no-bake, one-bowl, hand-whisked or the like in recipe titles here, although we have plenty of all of the above. My favorite foods in this category are accidentally what they are; it’s a perk, but not the purpose. I’d rather talk about what a recipe does have, like flavor, or texture or an appeal that makes it almost painful not to make it in the minutes after you read about it.
But I am not immune to the charms of ingredient absences. Many years ago, I assembled some easy after-school snack recipes for a magazine — something I couldn’t have been less of an expert on then, pre-kids, or, frankly, now (an apple and a cookie, maybe?) — and it gave me a chance to audition a three-ingredient peanut butter cookie a friend had told me about that was curiously absent in flour, butter, baking powder or baking soda and even salt. The results were, I mean, okay. It was peanut butter and sugar, it couldn’t possibly not be delicious. But they weren’t exceptional; they merely fit the bill.
… Read the rest of salted peanut butter cookies on smittenkitchen.com
© smitten kitchen 2006-2012. |
permalink to salted peanut butter cookies | 73 comments to date | see more: Cookie, Dairy-Free, Gluten-Free, Peanut Butter, Photo, Quick
This week, NPR posed the question: What happens when those small organic food companies get bought up by larger factory farm competitors? Do consumers still trust them?
I love a good bagel — one that’s thick, but not too thick, and chewy, but not too chewy — so I was very excited when I saw this bagel bread.
The prospect of slicing into a warm loaf of sesame-studded bagel bread and slathering it with cream cheese was enough to convince me to pull out my stand mixer. Want the recipe? Right this way.
• $299.95
• Williams-Sonoma
Kitchen tool giant OXO just released a new line of small electrics called OXO On, and it’s hitting stores right now. First thing to catch my eye? This drip coffee pot. Why? Well, it really wants to do it all.
You might readily order a Bellini at brunch or a mojito at your favorite Mexican restaurant, but do you know how those cocktails got their names?
As part of their ongoing quest to explain everything, Mental Floss has a list of the origins of some of your favorite cocktails’ names.
A warm bowl of pumpkin soup on a chilly fall evening is comfort food at its finest. Even better? A warm bowl of pumpkin soup that practically cooks itself. Get out your slow cooker and make this fragrant, coconut milk-laced soup ASAP.
I’m pretty sure that Pop Rocks ranked quite high as one of the most entertaining candies of your childhood. A fizzy, popping feeling of tiny bubbles exploding, accompanied by their signature crackling sound when they hit your tongue – even your friends could hear them pop and fizz every time you opened your mouth. But where does the “pop” in Pop Rocks come from?
One of my probably most annoying insistences in the 15 years that I didn’t eat meat was that I suspected people didn’t really like it as much as they thought they did. Take bacon, no doubt the first thing that comes to mind when some leaf-horfing former vegetarian has the audacity to suggest that you could live without flesh. You love the way it’s smoky and salty and crispy and fatty, right? But how much of that has to do with the actual taste of pork belly, versus the way we’ve treated it to make it even more amazing? How much of Korean short ribs are about the unseemly delicious marinade, how much of Southern fried chicken is about that shattering crust, comprise mostly buttermilk, flour and grandma love? How much of barbecued ribs is about the gloriousness of the meat on the bone versus the long tenderizing, smoking and the sweet-salty-spicy stuff we mop or crust on top? [Sorry, I have to stop this paragraph right here so I can eat it.]
And while it pretty much only took me one pregnancy, the one where I craved burgers nonstop to understand that yes, there is perhaps more to meat than the sum of its seasonings and cooking methods, I still get more excited about vegetables being treated like big ol’ slabs of meat than I do about that what they’ve mimicked. Any restaurant should know how to cook a rib-eye medium-rare; but can they make broccoli steaks?
… Read the rest of the broccoli roast on smittenkitchen.com
© smitten kitchen 2006-2012. |
permalink to the broccoli roast | 25 comments to date | see more: Broccoli, Budget, Fall, Photo, Quick, Vegetarian
