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.”
Healthy Appetizers: Broiled Mochi with Nori Seaweed
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Monthly Archives: October 2015
Healthy Appetizers: Broiled Mochi with Nori Seaweed
Recipe: Warm Farro Salad with Roasted Squash, Persimmons & Pecans — Recipes from The Kitchn
The cooler fall temperatures have inspired me to take a break from my usual quinoa salad and cook some nutty farro instead. I love its toothsome texture, and its flavor pairs well with fall ingredients.
This salad has nutty, sweet, and savory flavors, and nice contrasting textures. Serve it warm with roasted chicken or pork, or at room temperature for lunch.
What’s the Best Way to Store Coconut Oil in a Warm Climate? — Good Questions
Q: I just moved to a warmer climate where my virgin coconut oil is almost always liquid. Now I don’t know how to handle it! Scooping liquid oil out of the jar with a spoon is messy, and keeping the jar in the fridge makes the oil too hard.
Tipping Is Banned at Danny Meyer’s Restaurants — Food News
Starting next month, there will be no more adding gratuity to your tab at Danny Meyer’s The Modern restaurant. That’s because Meyer has announced he will be phasing it out in all of his restaurants, starting with the one in the Museum of Modern Art.
You Deserve This Boozy Pumpkin Milkshake — Delicious Links
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.
Healthy Appetizers: Herbed Eggplant Slices
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.”
salted peanut butter cookies
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
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Do Shoppers Trust Organic Food When It’s from a Big Company? — Food News
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?
This Loaf of Bagel Bread Is a Dream Come True — Delicious Links
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.