Thursday, November 23, 2017

Cooking

Don’t get spooked: How to work with intimidating ingredients in the kitchen

Don’t get spooked: How to work with intimidating ingredients in the kitchen

It’s easy to get spooked in the kitchen. In the spirit of this time of year, we have assembled five ingredients that may strike fear into the heart of home cooks — and offer some tips for how best to combat the potential horrors.Ash-infused cheeseWha...
Updated one month ago
In memoriam: a mole to remember

In memoriam: a mole to remember

By The Culinary Institute of AmericaThe Day of the Dead is a holiday observed in Mexico and other Latin American countries that celebrates and honors the memory of deceased loved ones. Falling on Nov. 1, just a day after Halloween celebrations, the ...
Updated one month ago
Cooking Challenge: Making Pumpkin Empanaditas and Black Pepper and Bourbon Caramel Chews for fall

Cooking Challenge: Making Pumpkin Empanaditas and Black Pepper and Bourbon Caramel Chews for fall

e_SDLqIt feels like fall," my friend Tori says. "Not weather-wise, but in my soul." She’s wearing a sweatshirt and leggings, even though the high is 91 degrees. I breathe in the smell of cinnamon as she stirs the dough for pumpkin empanaditas. She’s ...
Updated one month ago
From the food editor: Shout out to my husband, the world’s least picky eater, with this bowl of pappardelle

From the food editor: Shout out to my husband, the world’s least picky eater, with this bowl of pappardelle

Oh, hello, end of October. When the heck did you get here?It seems to happen faster every year, the arrival of the busy, wonderful, food-filled holiday season. My deskmate was appalled recently to hear talk of Thanksgiving and Christmas issues. I had...
Updated one month ago

Taste test: pepper jack cheese

Even though autumn sometimes misses Florida altogether, this time of year sends our panelists searching for comfort foods. They also like to spice things up a bit while they sip pumpkin-flavored coffees and apple ciders. One thing that definitely add...
Updated one month ago
Get your veggies and flavor with Roasted Sweet Potato and Brussels Hash

Get your veggies and flavor with Roasted Sweet Potato and Brussels Hash

As winter approaches, what goes on our table is transformed. Winter squash, hardy greens like kale and chard, cabbage, cauliflower and sweet potatoes are filling the markets and my recipe-testing table. Baking sheets that are covered in cubed veggies...
Published: 10/18/17
Updated: 11/09/17
Can you eat a jack-o’-lantern? And other thoughts on cooking with whole pumpkins

Can you eat a jack-o’-lantern? And other thoughts on cooking with whole pumpkins

The pumpkin is sweating, and so am I.I’ve got my knife an inch into the watermelon-sized orb, which is staring at me all like, "I’m too cute to be dinner!"It is adorable, deep orange and perfectly ridged, sitting just slightly lopsided with a stem ju...
Updated one month ago
This fall, say hello maple and so long pumpkin spice

This fall, say hello maple and so long pumpkin spice

By Gretchen McKayCome on, admit it. You’re so over the pumpkin-spice craze.Seasonal beer, coffee drinks and cookies spiced with ginger, nutmeg, cloves and cinnamon are one thing. But when those cozy fall flavors sneak their way into a Kit Kit candy b...
Updated one month ago
Cookbook review: e_SSLqCherry Bombe: The Cookbook’ is like a friend who always has a good recipe up her sleeve

Cookbook review: e_SSLqCherry Bombe: The Cookbook’ is like a friend who always has a good recipe up her sleeve

Cherry Bombe is a biannual indie magazine, weekly radio show/podcast and annual conference that celebrates women and food. And this month’s release is a cookbook, a compilation of tried-and-true recipes from women who are famous both in the food worl...
Updated one month ago
From the food editor: Five things I’m enjoying in the food world right now

From the food editor: Five things I’m enjoying in the food world right now

Sometimes your notebook is scribbled with little thoughts here and there, things you come across in the food world and want to share but aren’t sure how or when. Well, folks, I need to get some of this off my chest. Here is a somewhat random collecti...
Updated one month ago