Because You Gotta Eat So it Better Be Good
Proper cornbread, as dished out in the American South, is comfort food to many. Messing with it is sacrilege. And yet a growing number of people, aware of the impacts of factory farming on the environment and so much more, still would like to be able to have cornbread. For all of them, there’s this….
It seems possible that everyone who loves chocolate loves chocolate mousse. I have to admit, I haven’t made traditional mousse often simply because there is such a lot of ingredients and fuss. This recipe delivers all the rich and sinful nature of the original with a fraction of the ingredients and a lot less bother….
Craving a steak? Why not print some? Barcelona-based Nova Meat has developed a technique where a crisscross of filaments composed of peas, rice, seaweed and other ingredients mimic “the intracellular proteins in muscle cells,” according to the BBC: “This strategy allows us to define the resulting texture in terms of chewiness and tensile and compression…
Veganism is in. That makes vegan wine the hot new trend, whether you saw it coming or not. (Mostly not!) Smartvine Wine is leading the pack in catering to this very specialized market. Smartvine is certified vegan and keto-friendly. The Santa Barbara-based company recently debuted with three varieties of wine (red, white, rose) and the…
There is something splendidly decadent about a well-made Caesar salad. By a lot of people’s reckoning, it shouldn’t be a salad at all. It’s rich and dense, full-flavored, full bodied and all the things a salad mostly shouldn’t be. As a result, the classic caesar tends to go in and out of fashion — like…
Étoufée is a classic Cajun and creole dish. “Étoufée” translates roughly to “smothered.” Traditionally, Étoufées are made with shrimp or crawfish but faced, one day, with an abundance of chanterelle mushrooms and some unexpected vegetarians at my table, I thought I’d try a vegetarian version, replacing the shellfish entirely with cleaned and sliced chanterelles. Despite…
Among other things, Chef Chris Scott is an expert on all things to do with tailgating and food parties. He’ll be reporting live from Frito-Lay’s Casa de Crunch at the site of the Big Game in Miami to show off his big game party tips and latest and greatest snacks from Frito-Lay. Chef Scott will…
This is one of the most requested of all of my recipes. Though, in fairness, it’s one of those I make most often. Many yoga and other types of retreats have enjoyed these bad boys. I’ve served them at wedding brunches and afternoon teas. And when friends stay over, I inevitably put together a batch…
Garlic confit is a tiny miracle. No matter what your personal diet looks like, garlic confit is a rich and healthful addition. Spread it on toast, add to soups or sauces for a rich and flavorful punch… even eat with a spoon. Delicious, easy to make and can also help with any vampire problem you…
Plan AheadOrganizing your thoughts and scouring the kitchen for ingredients can take as much time as preparing the meal itself. Instead of wondering what you’ll make and whether you have what you need to make it, take time to plan meals a week ahead whenever possible. Think through a complete menu, including main dishes and…