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Marooned at home all winter and with no spring break travel in the cards this year, I figured at least I can get a taste of the warm Caribbean waters by way of my kitchen. This seafood stew is my way of transporting myself there.
Last fall, my parents lived with us for a few weeks while they waited for their new house to be painted so they could move in. One of the benefits of having my mom nearby was that she could teach me things that I really should have learned decades ago.
Ten years ago this spring, I had my first raw kale salad, or at least the first one that made me take notice. It was at Animal in L.A., and I was ambivalent about eating there. I was close to dropping the “almost” from my “almost vegetarian” identity.
After making a batch of French buttercream frosting, I had a bowl full of leftover egg whites, as that recipe uses just the yolks. I used some of the whites for an omelet and then scoured the internet for ideas on what to make with the rest.
While watching a father throw a snowball at his little boy after the last storm, I chuckled and asked my son Milo if he remembered when I greeted him with a snowball after leaving his elementary school.
It's hard to imagine life without the plump perfection of tomatoes. "A world without tomatoes is like a string quartet without violins," Laurie Colwin wrote in her 1988 memoir "Home Cooking: A Writer in the Kitchen."
Move over "put an egg on it" – and make way for "top it with a salad." Just like a fried egg atop just about anything transforms it into a craveable meal (the trend has a popular Instagram hashtag to prove it), a heap of salad is looming.
With a deliciously crisp exterior and tender bite, this oven roasted cauliflower will have everyone gladly eating their vegetables – and even asking for more. I’m not kidding you, from the pickiest of eaters, kids and adults alike.
If someone asked you to give examples of U.S. cuisine, fried chicken would probably be one of the most popular. But how did fried chicken come to be such an iconic aspect of American cuisine?
Over the past year, many of us have (re)discovered cabbage. Thanks in large part to its long shelf life during a time when many Americans are grocery shopping less frequently, cabbage has found its way into refrigerators.
All hail the mighty cabbage. Popular all over the world – think Southern-style braised cabbage, spicy fermented kimchi, stuffed cabbage rolls, tart sauerkraut and creamy and crisp coleslaws – cabbage can just about do it all.
Shaking the notion of kid food from our minds not only clears the slate for children to explore different flavors, it also removes any judgment adults might feel for digging into chicken nuggets, pizza and mac and cheese.
We have tried to encourage everyone to get into the kitchen no matter their skill level. No question was too basic, no task too insignificant to ignore. I’ve talked about how to scramble eggs, wash dishes and reheat leftovers.
This Friday, we’re going nuts – nuts over pistachios, that is, because Feb. 26 celebrates that vibrant green nut with National Pistachio Day. A member of the cashew and mango family, pistachios originated in Central Asia.
Bay leaves are somewhat of an enigma. Many Americans know them as something that gets thrown in a vat of boiling stock, then taken out of the final product before eating. They must be important to be such a huge part of cuisine from all around the globe, but why?
While a roux is a common thickener that we should all master for dishes such as gravy and gumbo, it is of no use once we’ve already reached the end of a recipe’s instructions and don’t want to bring out another pot.
You can count me in for pretty much any dish with “loaded” and “potato” in its name. Either of those words alone point in the direction of filling, comfort-food satisfaction, but together they are practically a guarantee.
Eggs are one of the kitchen’s greatest wonders – not only because of the myriad ways you can use them to whip up a quick and easy meal, but also because of their two distinct elements, the yolks and whites.
Leftovers can be such a blessing, especially once you join the Tamar Adler school of thought. If you haven’t read her book “An Everlasting Meal,” it gets its title from the idea that pretty much everything you make can lead into the next thing you make.
It was chilly on Whidbey Island, which made it perfect for a warming meal.