I can’t stand monotony when it comes to food. However, I could eat pasta every day for days at a time and never get bored. Not considering all the different ways it can be prepared, there are just so many different shapes — from long and flat to short and hollow. And then there’s gnocchi.
I always try to have a bag of baby spinach in the fridge at all times. It’s versatile enough to throw into soups, sauté into a side dish, or toss in a morning smoothie since it’s so mild in flavor. My latest use for spinach? Stuffed into quesadillas, adding a much-needed dose of green vegetables to a normally cheese- and meat-heavy dish.
When I made plans to spend a week in Cuba, my gluten- and dairy-free diet was really the last thing on my mind. I was more worried about how many sundresses to pack, whether I would remember my newly learned salsa steps, and if immigration would stamp my passport (they didn’t). I’m pretty sure my travel companion, a vegan, didn’t think too much about what she would eat either. Spoiled by the food options in our respective cities (Brooklyn and Las Vegas), we naively assumed our meal choices were not something that we had to plan for or worry about.
When you glance at your microwave and see that button that says “popcorn,” you may think that’s the one and only answer when cooking up a bag of the crowd-pleasing snack. I am here to tell you that it’s not.
If you’re an enthusiastic home cook, you undoubtedly have a few small appliances kicking around the kitchen. If you already have a storage system for those appliances, yay for you! But if your storage setup feels wonky — i.e., if you don’t know why your (oft-used) blender is in the cupboard while your (neglected) toaster is on the countertop — then you need our three-point plan to help you find the perfect storage spot for your small appliance. Here’s what to ask yourself.
This is a bread to impress. Impress your family or guests with the beautiful braids and striations. Impress them with an invitingly complex fragrance of yeast and herbs. Impress them with delicate texture. Impress them most of all with the powerful burst of spring pesto that ripples throughout this bread. If you’re up for an afternoon of baking, add this gorgeous loaf to your weekend to-do list.
Do you love butter? Of course you do. Who doesn’t love butter? But when you add it to your cooking, do you also fold in a little teaspoon of guilt while watching that butter dissolve into batter? Or perhaps you are making a nice roasted veggie dish and silently screaming to yourself, “Hey, I’m making vegetables here, for Pete’s sake!” in the hopes that it will cancel out the “sin” of throwing a hunk of butter in the mix?
Well, what if you didn’t have to feel guilty about butter? What if butter, that tastebud dream maker, was really a health food star?
Dutch baby pancakes are like a hybrid (or a love child, if you will) of a pancake, a crepe, and a popover — all in one giant skillet. It feels like a party trick, but for the breakfast crowd. I break these out whenever anyone in my house needs a little extra delight in their day.
Restored diplomatic relations and relaxed travel restrictions mean that it’s now considerably easier to visit Cuba. But what does that mean exactly, and what should you expect once you get there? Here’s what you need to know about traveling to and staying in Cuba.
Overheard at the market, “I’m a breast girl.” “Really? I’m definitely a thigh girl,” pause…”dark meat, so much more flavor.”
Had to laugh, I’m so so so much a thigh girl myself. What’s the secret to wonderful lemon chicken? Use chicken thighs (or legs, but thighs are easier to eat), bone-in and skin-on.
Lemon is acidic and helps balance the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin.
Of course you can use chicken breasts if you prefer. Depending on the size of your pieces, you probably won’t need to cook them as long as thighs.
