Less than a week after I delivered the ostensibly completed manuscript for that my second cookbook (just 40 days now!), I received an email from someone was looking for a recipe for a chocolate-vanilla marble cake like the one her grandmother had made, one that had great texture and wasn’t too sweet. She said that no recipe she’d tried had achieved this, and could I help?
I became obsessed; I loved the idea and I fiddled until I came up with a marble cake I loved, moist, deeply chocolaty in the dark swirls, but no throwaway blandness in the light ones… and then I added it to the book. Editors love this, by the way, almost as much as mine loved the ten recipes I swapped in in December and the three in January, and the introduction that I didn’t write until February. Seriously, just let me know if you ever want me to write that How Not To Write A Book Book.
Breakfast is my favorite meal of the day. Even when I’m crunched for time in the morning, I always make breakfast. Since sandwiches are so easy to put together, they’ve become my go-to for both lazy weekends and quick meals to eat on the way to work. I do love eggs, but sometimes there’s just no need for them; breakfast sandwiches can be just as delicious and satisfying without them.
Here are seven eggless ideas to add to your weekly routine.
Some of my post-college friends have been in my life for more than 10 years. And yet, I have never seen where many of them live. In any normal town, this would be super strange. But in New York City, it feels totally acceptable.
I assume my friends live somewhere, right? They must have a place they call home. With a kitchen (or at least some of the makings of a kitchen, this is NYC we’re talking about here). And a bed? Or a couch? Who knows? Not me — because, again, I’ve never been over.
Let me introduce you to a chicken technique that has revolutionized how I stir-fry at home: velveting. This Chinese technique is most often used in restaurants, but considering how easy it is, more home cooks should master it. Velveting chicken before you stir-fry gives the chicken the texture the name implies — tender, juicy chicken pieces that never dry out in the pan.
It’s hard to beat the taste of chicken stock made from scratch. I am not a purist by any means (I keep a few boxes of the store-bought kind on hand when I haven’t had time to fill my freezer with the homemade stuff), but when I do have the time you can be sure I am pulling out my largest pot and simmering last night’s roast chicken carcass with a slew of aromatics for a flavorful stock to use for soups, risottos, and pan sauces.
My usual recipe — a chicken carcass or mix of bones, onion, carrot, celery, bay leaves, and sprigs of fresh parsley or thyme — has never failed me, but recently I discovered a way to make it even better. Just one more addition can make for a stock that’s even richer, more flavorful, and more nutrient-dense. The best part is that you already have this ingredient in your kitchen.
Studies from the last few years have reported that more than 90 percent of Americans have BPA in their systems. It’s hard to avoid: We get most of it by eating food that has been in containers made with BPA. It’s also apparently possible to pick up BPA through air, dust, and water.
Don’t panic. Instead, take a minute to educate yourself about BPA, the dangers of it, and what you can do to protect yourself.
Chicken thighs are a true dinner MVP. They’re fattier than lean breasts, which means they’re less likely to turn dry with a couple extra minutes on the heat, they are packed with so much flavor, and they’re super versatile. From slow-simmered soups to sheet pan suppers, there’s nothing this budget-friendly cut can’t do.
Here are 10 totally delicious ways to eat chicken thighs for dinner right now.
Before we had kids — you know, when we got to do whatever we wanted, whenever we wanted, or so it seems in glowy hindsight — we went on vacation whenever we found an intersection of cheap airfare and unused vacation time. Then (and I bet this isn’t an unfamiliar story) we had a kid and travel abruptly stopped. What with all of the upbeat stories of angelic children on airplanes, enthusiastically staying seated for 8+ hours and effortlessly adapting to new time zones and cuisines, I can’t imagine how, can you? Plus, between naptimes and nappies and strollers and sippies and snack cups, wouldn’t we just be spending a considerable amount of money just to find a new group of strangers to apologize for our kids-being-kids to?
We’ve written a lot about the farmhouse-style kitchen, and now we present the easiest way to get the look at home: Just hit up Target in November. The retail giant has just announced a partnership with Chip and Joanna Gaines, the oh-so-cute-and-stylish duo behind Magnolia and the hit HGTV show Fixer Upper.
The status of school lunch in America is far from perfect. Between unhealthy options and lunch shaming, there’s tremendous room for improvement when it comes to how and what children in the nation are being fed.