Borrowing flavors from the classic French frisée and poached egg bistro salad, this salad departs from the expected snarl of frilly greens and instead starts with a base of crunchy julienne-cut kohlrabi. I’ve also added in a touch of bittersweet Belgian endive for contrast. True to form, it is topped with a perfectly runny yolk egg and of course a sprinkling of smoky crumbled bacon.
Winter squash are the heroes of cold-weather cooking. Rich in vitamins and fiber, they bring a touch of sweetness to heavy dishes and enliven our plates with their bright, often deeply hued flesh. Long-lasting and beautiful, they can even double as a sculptural centerpiece until you’re ready to bring them to the chopping board.
But here’s where their appeal wanes: Winter squash are often unwieldy and require a heavy hand with the chef’s knife and a dexterous, occasionally even dangerous, use of a peeler. Unless, of course, you choose not to peel them. Wait, what? You don’t have to peel winter squash? Well, sometimes you do and sometimes you don’t.
A creamy bowl of macaroni and cheese, a juicy burger, and gooey slices of pizza — delicious, sure, but eat too much and that heavy feeling will start to weigh you down. So how do we enjoy comfort food without the feeling of indulgence? Up the veggies and swap in healthier ingredients.
Here are 16 lighter takes on classic comfort food — with a healthy twist. Swap spaghetti squash for pasta in a carbonara casserole; make a satisfying bolognese with ground turkey; get your takeout fix with homemade fried cauliflower rice. This isn’t about replacing the pizza and pasta, it’s about making smart choices for the long run, so when you do have the bowl of pasta, you can enjoy every single forkful and feel wonderful about it.
This roasted delicata squash salad is a superfood extravaganza! I’ve tossed it together with walnuts, apple, cabbage, and quick-pickled red onion dressing. (Yeah, I’m a total rebel and made the dressing in the microwave.)
One of the signs of a good cook is that they’ve learned little tricks of the trade along the way. They know how to make the most of the food they have in their fridge and how to improvise or take shortcuts to make a recipe even better.
Here are 15 tips that will help you become a better cook in 2016.
Give us fruit, give us fizz, and don’t forget a splash of something boozy. This year sangria, pitcher cocktails, and one creamy, dreamy milkshake stole the show when it came to the things we loved to stir, shake, sip, and pour.
From a citrus and white wine cocktail to a peppery rosé cocktail, we’ve covered a lot of ground this week, as far as flavor profiles go. We’ve also covered the major boxed wine styles. We’re finishing up our series on boxed wine-based pitcher cocktails with a dark, brooding drink based around a bold, red wine. A fiery touch of bourbon makes this cocktail perfect for both lovers of red sangria and Manhattans.
Celery is a ubiquitous ingredient in American cookery, near and dear to many home cooks, but celeriac (also known as celery root) is only just coming into its own here. While their appearances are wildly different, celery and celery root are very closely related botanically. Does this mean they can be used interchangeably in cooking?
