Monthly Archives: March 2016
Diabetic Recipes: Chicken Vegetable Soup
Dairy-Free Recipes: Lentils And Spinach
I Tried the Meal Kits from Mark Bittman’s The Purple Carrot and Here’s What I Thought — Product Review
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Service: The Purple Carrot
Price: The Purple Carrot has two offerings. The first is for two people, three times a week, for $68. The second offering is for four people, twice a week, for $74 dollars.
Overall impression: Mark Bittman knows what he’s doing. If you’re in a cooking rut, but want something easy and healthy, The Purple Carrot is for you. This delivery service offers creative and delicious meals you can make in under an hour.
If You Find Yourself in Frankfurt, Here’s What to Eat and Drink — Travel Tips from The Kitchn
When considering Germany’s regional cuisines, Bavaria and the Black Forest are top of mind, but while both are important, there is far more to Germany’s gastronomic traditions than Schweinhaxen and Weisswurst. Frankfurt and the region it lies in, Hesse, is in fact my favorite part of Germany to eat. When most Americans think of Frankfurt, they tend to think of banks and book fairs. I, on the other hand, think of delicious rustic meals of Handkäse and Apfelwein.
Okay, BuzzFeed — What’s the Deal with This Banana Slicer? — Food News
You’ve probably seen this little kitchen gadget making its way around the Internet. Yeah, it’s pretty much unnessecary. Yeah, people are probably just buying it as a gag gift. Yeah, the reviews are pretty funny. But three posts about it, BuzzFeed? What are you up to?
eggs in purgatory, puttanesca-style
If the theme of late here is simple, cozy meals we can assemble even when we’re not, perhaps, having the most well-rested, worry-free weeks ever, we are unquestionably overdue for a conversation about eggs in purgatory, aka Italian-style huevos rancheros/shakshuka. Plus, what could be more appropriately uplifting during Holy Week than a dish that celebrates hell, or the imminent threat of it? What, you say, one that also celebrates the oldest profession? Oh honey, we’re in.
I first mentioned having cooked eggs in tomato sauce nearly eight years ago on this site; it was a surprisingly excellent fast dinner. About half the commenters said “You just made eggs in purgatory” and the other half said, “You need to make shakshuka.” I went with the latter and have felt little need to err from that glorious recipe for six years now. But poking around on Nigella Lawson’s website the other day, always a wonderful place to find any cooking inspiration that eludes you, the photo with her eggs in purgatory recipe was stop-me-in-my-tracks stunning, and I suddenly needed it in my life very badly.
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Responsible Adults Make Peepshi for Easter Dinner. Be a Responsible Adult. — Food News
That’s it. Forget the hot cross buns and the lemon meringue pie. This “Peepshi” from Serious Eats is the only dessert that will do on Easter.
Recipe: Sweet and Spicy Braised Cabbage — Electric Pressure-Cooker Recipes from Laura Pazzaglia
How long does it take to braise cabbage until tender and translucent in the oven? One hour. In the pressure cooker? Five minutes of pressure-cooking time — or 15 minutes from start to finish. Pressure cooking will not only cook vegetables faster, but compared to conventional boiling and braising, it retains more vitamins and minerals, too. Make this side dish of sweet and spicy braised cabbage the next time you want a flavorful companion to any roast meat.
