agggregator

This genius trick allows you to par-cook your small, slender vegetables, like green beans, in advance before sautéing. Read More Cooking http://ift.tt/2jH0car September 15, 2017 at 05:00PM

With the way that people talk about making tahdig, you’d think that they were talking about reading Ulysses or something. Not that I would really know for sure since I am about 100% positive that I will die without having read Ulysses but I’ve felt the size of it and I’ve heard Eggboy talk about it and at this moment in time that is the best comparison I can think of because both require time and patience, and 30% of the time, you fail.  When you do succeed though you’re rewarded, of course. Not necessarily with fireworks and instagrammability, but with satisfaction and maybe some street cred?? They’re beasts. One would take me 10 years to finish, another, it turns out, you can do in an evening so long as you focus and have the right tools. Tahdig is a Persian dish that consists of the crispy layer of rice that forms at the bottom of the pot. It’s often flavored with saffron and can also be made with vegetables or bread. It is so good and I can’t believe it too...

However you like to eat on Rosh Hashanah, we've got you covered. Read More Cooking http://ift.tt/2wD0Gja September 15, 2017 at 02:30PM

We made it! If we were working for the weekend, it looks like the weekend has finally cozied up next to us for a spell – not a moment too soon.   I wrote the book on brunch… and if not the book on brunch, certainly a book on brunch.  Does my inflection translate?  In Over Easy you’ll find a recipe for a Michelada For Many. Continue reading Brunch Cocktail In A Can: Micheladas at Joy the Baker. Cooking http://ift.tt/2x6fE4E September 15, 2017 at 12:45PM

The end of summer can be an exciting time for baking. Not only do you have the last of summer fruits hanging around – sometimes for weeks, depending on your part of the country – but you also have permission to start to bring in fall spices. I’ve baked pumpkin bread in the summer, but believe me when I say that people don’t get quite as excited about it as they do in the fall. You can get creative and you don’t have to be limited by seasonal traditions. I found plenty of inspiration this week, so whether you’re still celebrating summer or are ready for fall, you’ll find something here. Eazy Peazy Meals whipped up an Apple Pear Crisp that captures fall in every bite. Not only is it loaded with fresh fruit, but that fruit is enhanced with ginger, cinnamon and maple syrup. The unique topping uses pumpkin seeds, almonds and oats for a nutty, crunchy crisp that contrasts with the tender, juicy fruit. Zucchini season isn’t over yet, judging from the piles of it still available at my lo...

Non-alcoholic cocktails don't have to be a bummer. Seriously, I mean that. And there are a lot of compelling reasons to enjoy them over their boozy counterpoints. For example, if you're pregnant, if you're attempting to improve your health overall, or, if, you're twelve years old ;)...Having something special to drink at the end of a day is a favorite ritual, though. A celebration of sorts, and a way for to transition from to-do list mode, into a more relaxed frame of mind. I'm hoping these will provide some inspiration. Play around with aqua frescas, shrubs, kombuchas, and fresh fruit syrups. All can be fun components in mocktail-type drinks. I like to keep the components in nice jars and decanters, and serve in pretty glassware. Enjoy! 1. Rose & Rhubarb Soda - (QUITOKEETO) Keep blushy pink rhubarb syrup on hand, and you're just a splash away from a special soda. Love this for brunches, and if you serve the syrup on the side everyone can sweeten to the...