4.86 / 5 Stars | 5 Reviews
by HEIDI IN TN
“This elegant and easy treat makes a great light ending to any meal. Everyone is impressed and there’s nothing to it! ”
For someone who doesn’t garden, lives pretty far from farms and couldn’t even keep a couple herbs alive on her kitchen windowsill, I take zucchini population control pretty seriously. Sure, I don’t have to lock my car door in August, I don’t have a CSA dumping boxes of it unceremoniously on my porch and then running away like a thief in the night, and it’s been a long time since I lived in a house with bats in the backyard, but I get it. The problem is real. We all must do our part.
But zucchini is pesky. It’s not like tomatoes, which are like the prom queens of the summer farms, perfect no matter how you dice, slow roast, scallop or sauce them. I never have enough tomatoes and they’re usually gone for the year before I am done with them; the same can rarely be said for zucchini. It can be a little slippery when cooked, weepy when raw. It’s hard to get it roasted or grilled to a crisp. Sure, it’s good battered and deep-fried, but I have a theory that my Rainbow flip-flop would be too. I’m not going to test it, though. I’m sure you understand.
5 / 5 Stars | 1 Review
by SONYA FAUVER
“Cooking low fat is important to me. I developed this stuffing recipe when my father had surgery and needed to go on a low fat diet. Chicken broth and fat free butter flavored granules provide traditional holiday flavor and keep the stuffing moist.”
Check out these Ethiopian chicken drumsticks from Hank Shaw! The berbere spice mix is outstanding. ~Elise
This dish sounds a lot more exotic than it really is. It is a recipe I’ve been making, on and off, for 20 years, and it’s nothing more than chicken drumsticks coated in oil or melted butter, dusted with a dry spice rub and baked Â or slow-cooked on the barbecue.
What makes this recipe Ethiopian is the spice mix, which is called berbere (ber-BERRY). I learned how to make it from my boss at the first restaurant I ever worked at, the Horn of Africa in Madison, Wisconsin. My boss, a tough old Eritrean named Meselesh Ayele (Eritrea used to be a province of Ethiopia, and is now an independent country), told me that berbere was the original curry, that the Indians copied the Ethiopians.
The Accidental Locavore shares a recipe for an easy roasted eggplant salad with harissa, cilantro and garlic. Smooth and smokey, this recipe for… by alocavore on Tuesday, July 24, 2012
A simple and delicious trifle that originates from Scotland and the Regency period. The expression Whim Wham originates from the word “whimsy” and… by KarenBurnsBooth on Tuesday, July 24, 2012
4.33 / 5 Stars | 5 Reviews
“This bread is also known as Bible Bread or Fasting Bread. This version does not use beans; instead it contains cooked lentils and several whole grain flours. You may have to visit a health foods store to find some of these ingredients.”
I am sure I’m not the only person who has ever been out to eat and bit into something they knew they’d love and nearly sobbed with disappointment over what could have been but was not. “Why? Why did they have to go and ‘fix’ this? It wasn’t broken!” No? It’s just me? Well, good on you for having some decorum, or at least a better poker face than your narrator. I’ve done this when I discovered curry powder in a sweet potato pirogi (really, I’m grimacing as I type this). It’s not a popular opinion, but I feel this way about bacon in chocolate chip cookies. And if everyone could stop putting cardamom pods in vanilla ice cream and custards, I wouldn’t mind one bit. I like vanilla. I don’t think it needs any flavor enhancement.
Not that I’m innocent in this area. It seems that as long as web pages need updating, magazines need printing and food shows have new seasons to fill with programming, we’re going to have “new spins on the classics,” and I too have been known to hide bourbon in banana bread, do all sorts of unnatural things to latkes, and no, I will not apologize for the time I made a red velvet cake with red wine instead of the accepted vat of food dye. I found all of these things to be worthwhile improvements on the status quo in the same way that the person about to leave me a link to their favorite bacon chocolate chip cookie (the one that will change my mind) recipe in the comments does, but no doubt someone else out there found that that bourbon clashed terribly with bananas and feels justly that I owe them some cake.