Please welcome Hank Shaw as he shares a Southern favorite, collard greens! ~Elise
I grew up with a healthy affection for sauteed greens: Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end. This was how greens were supposed to be served—alive, vigorous and most of all, emerald green. So you can imagine my shock when I first encountered Southern-style collard greens.
Please welcome Hank Shaw as he shares a Southern favorite, collard greens! ~Elise
I grew up with a healthy affection for sauteed greens: Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end. This was how greens were supposed to be served—alive, vigorous and most of all, emerald green. So you can imagine my shock when I first encountered Southern-style collard greens.
Please welcome Hank Shaw as he shares a Southern favorite, collard greens! ~Elise
I grew up with a healthy affection for sauteed greens: Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end. This was how greens were supposed to be served—alive, vigorous and most of all, emerald green. So you can imagine my shock when I first encountered Southern-style collard greens.
Please welcome Hank Shaw as he shares a Southern favorite, collard greens! ~Elise
I grew up with a healthy affection for sauteed greens: Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end. This was how greens were supposed to be served—alive, vigorous and most of all, emerald green. So you can imagine my shock when I first encountered Southern-style collard greens.
Mors is a tart, berry-based refresher that has a heck of a pedigree — it was first mentioned in the sixteenth-century Russian homemaking manual “Domostroy.” Although it’s frequently made from cranberries, mors can easily be made with just about any kind of wild or cultivated sour berries. And although modern-day mors is often sweetened with sugar, I prefer to use honey; it’s a nod to the origin of the word mors, which probably derives from the Latin mulsa, or “honey drink.”
Forget about the store-bought stuff that comes in cartons — thanks to the natural pectin in the berries, this juice has a velvety texture.
Winter is the season to get a bit adventurous and embrace that strange-looking orb known as jicama, the faintly hairy bulb called celeriac, and the humbly earnest rutabaga. This week we turned them into inspired and luscious salad after salad. No lettuce required! Just peel, shred, chop, and roast and you can transform these storing veggies and random roots into no-wilt salads for tonight’s dinner and tomorrow’s lunch, too.
There’s much to love about the versatility of winter squashes — big and small. Roasted, steamed, stir-fried, and puréed, they make a welcome addition to meals any time of day. But getting that delicious squash on your plate will take a little work. These five smart tips will help you handle them like a pro.
Although I love eating and cooking grains, I tend to eat the same ones over and over again, ignoring the wealth of variety in the store or bulk bins — truly boring. So the first order of business in this new year is to not only eat more grains, but to try to eat as many different kinds as possible. There are so many to choose from that, if you join me on this quest, you’re bound to find something new to add to the dinner rotation!
I thought “setting an intention” was for yoga — and it was my least favorite part of the class. I live in a neighborhood where it’s easy to live without intention, to be downright scatterbrained. We’re minutes from Whole Foods, Trader Joe’s, Publix, Earth Fare, my favorite Piggly Wiggly, and a few local specialty markets. If I want to eat a particular thing at a particular moment, I can just go get it, as long as I’m willing to get dressed. But even a quick trip to the store takes 20 minutes, and now that I’m working full-time for the first time in 17 years, in an actual office, I’d rather spend that time with my family.
This year, I want to shop less, and with more intention.
We spread it onto sandwiches, blend it into smoothies, mix it into our morning oats, and bake it into cookies, but almond butter can be more than a supporting player. This nutty spread has what it takes to be the main star, and these satisfying three-ingredient snacks prove it.
