Faster than a speeding Magic Bullet, more powerful than your mom’s stand mixer, he’s one of the founding members of the League of Super Foods. He’s Captain Kale! He’s a super hero who can kick free radical butt and support healthy brain development.
Last week we introduced Captain Kale as a star of Ariel’s Spooky Colorful Halloween party, and this week we’ll show you how to get the look, all the way from the ruffles to the twist tie belt.
One of my secret food shames is that I don’t love spicy foods as much as would probably make me cool these days. I’ve got no Thai chile-eating bravado, no Sichuan peppercorn count to throw around, and I never even once in college went to one of those Buffalo wings places where they make you sign a waiver (such as the delightfully named, late Cluck U Chicken near Rutgers University) and lived to brag about it, the way others might boast about how much they bench press or how fast they run a mile (nope, nothing to swagger about there either). My ideal hot sauce can’t be found among my husband’s collection of Tapatio, Cholula and Sriracha, but in this Mild Sauce for Hot People, one of the few little orange bottles that I feel really understands my appreciation of heat in food, but not so much that it overwhelms everything. I accept that this makes me culinarily a wuss.
Yet I adore harissa, a Northwest African chile pepper paste with red peppers and spices and herbs such as garlic, coriander, caraway. Of course, when a condiment is used everywhere from Tunisia and Libya to Algeria and Morocco, you’re bound to find as many versions of it as there likely are people who make it, so there are recipes with cumin, lemon juice or even smoked chiles. There’s no one correct way to make it.
… Read the rest of homemade harissa on smittenkitchen.com
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Soup season has officially started. The chill outside brings sweaters and soup pots to the fore, and there is arguably nothing more comforting than a big vat of soup simmering on the stove. Simple or complicated, creamy or spicy, you just can’t go wrong with soup for autumn.
Here are 15 essential soups you should be making right now, from miso soup, to Italian wedding soup, and creamy curried cauliflower soup. You better believe you’re going to put your Dutch oven to good use this season.
The last thing I want to do if there’s a party happening and a major game on the television is man the deep-fryer back in the kitchen. But you can’t have a Game Day party without buffalo chicken wings on the buffet table — inconceivable. The solution, obviously, is to turn to the next best thing: the oven.
Doused in a double-dose of hot sauce — first to marinate and then to coat — these oven-baked wings are arguably just as crispy, just as sticky, and just as addictive as their deep-fried brethren. Here’s how to make a batch for yourself; you only need four ingredients! (Not including the blue cheese and celery!)
4.4 / 5 Stars | 11 Reviews
by CORWYNN DARKHOLME
“Frozen corn, chopped onions and carrots are simmered in chicken broth with wild rice and spices in this soup best served when garnished with fresh salsa.”
I’ll admit that I have a romantic notion of what is often thought of as the European/urban way of shopping, eating and keeping food. This involves owning a very small refrigerator and shopping almost daily for fresh ingredients, often on foot. It’s contrasted by the American/suburban style of shopping, eating and keeping food which involves pushing a cart the size of a bathtub through acres of grocery aisles, then driving home to cram them into a refrigerator roughly the size of my first apartment. (P.S. I know that there are large, acres-of-aisles-style grocery stores in Europe and I know that there are people in America who shop every day on foot. In general, though, I think the categories still apply. Please, illuminate me in the comments if you disagree.)
4.33 / 5 Stars | 5 Reviews
by LADYEM1
“Little roasted pumpkins filled with a simple applesauce and cinnamon mixture are a delicious and eye catching accompaniment to the Thanksgiving feast.”
