Q: I purchased Harina P.A.N. to make arepas, and I’m all arepa’d out. Any recipe suggestions/ideas, other than arepas, that I can use this tasty flour for? I’m at a loss for what to do with it!
Sent by Meghan
What kinds of meals are best to bring to parents with a new baby? Cambria offered a few suggestions and great pieces of advice earlier this week, and you guys jumped in with so many more! I thought there were so many good ideas — here are just three I thought were especially good.
Somewhere it is written, or it is now, that if your mom is a gazillion (cough, 35 weeks and 4 days, not that anyone is counting) weeks pregnant and she is the one that under ideal circumstances provides you with dinner, sooner or later that dinner is going to be breakfast pancakes with a side of bacon. You probably won’t mind.
It might be because she’d spent the first half of her week in Jury Duty, something she believes in so strongly in an abstract sense but, like most people, was resentful of as she spent two days sitting in a windowless room, watching her cankles swell (some recliners would be great, New York Supreme Court, kthx!), reaching a boredom level that can only be described as: well, she’s finally tackled Knausgaard. Maybe it’s because we had a little too much at our impromptu 15-pounds o’ ribs fest on the patio last weekend, and it hadn’t occurred to her to cook since. Or maybe it’s because it’s her birthday and while she had great plans for a towering strawberry shortcake stack, it turned out her energy level was more in line with a not-so-towering strawberry pancake stack.
… Read the rest of strawberry cornmeal griddle cakes on smittenkitchen.com
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4.27 / 5 Stars | 9 Reviews
by Naomi
“Sweet, sticky rice cake squares are dipped in soy sauce and wrapped in strips of dried seaweed to make a delectable Japanese treat.”
Who cooks and eats here: Chef Cameron Stauch; his wife, Ayesha; children, Lyla (11) and Kiran (6); and his family’s cook, Hong
Where: Hanoi, Vietnam
Rent or Own? Rent through the Canadian Embassy
Chef Cameron Stauch has lived and cooked in four very different places: his home, Canada; India; Hong Kong; and here in Hanoi, Vietnam. He’s shared Canadian cuisine with Queen Elizabeth, taught baba ghanouj to curious Indian home cooks, and hunted down curry leaves growing behind an abandoned embassy building in the center of Hanoi. He knows what traveling food-lovers do and don’t need, whether they’re moving abroad and setting up a whole new kitchen, staying in an Airbnb on a short vacation, or even traveling for business.
Here’s Cameron’s kit of 11 packable tools for the wandering chef.
3.64 / 5 Stars | 23 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.”
If you love all things coconut as much as I do, you’re probably familiar with coconut oil and coconut butter. Or, maybe you’ve seen them on the shelf at the grocery store; these two pantry staples have been increasing in popularity and becoming more and more widely available. While both can be used with sweet and savory dishes alike, do you know what sets these coconut-centric products apart?
