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Search results for "in our kitchen ileana morales"

  1. How to make hummus at home: Recipes for classic, beet and edamame flavors

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    My first memories of hummus are firmly tied to my college years in an incredibly vegetarian-friendly town where I enjoyed many a hummus wrap. It was a great alternative s ource of protein for this one-time vegan. …

    Homemade pita chips go well with traditional hummus. You can liven up hummus with mix-ins, toppings or both.
  2. Make room for lamb, different types of pork at the Easter table

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    What says Christmas dinner more than a big hunk of ham on the dinner table, spiraled and glistening with a sweet glaze? And Thanksgiving? Turkey is, of c ourse, the star of the show, but I don't recall a T-Day dinner without ham on the table as well. On Easter Sunday, ham is once again a fixture. • But as the weather softens in the spring and we look to celebrate around the table, some of you might crave something new. You might be feeling, well, antiham. After all, there are other cuts of meat we can serve as the main attraction. And they can be much more affordable while still feeding a crowd. I'm suggesting different types of pork that allow you to get creative along with a lamb shoulder, also so flavorful. • I bet you won't miss the ham! …

    Pork Shoulder Pot Roast Stuffed with Garlic, Greens and Walnuts lends itself to braising. Amother plus: It’s reasonably priced.
  3. How to pack snacks and map out food stops for summer trips

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    I was in the middle seat, which is not where anyone wants to be on a packed plane. Especially on a flight from California to Florida. …

    Skip the traditional sandwich, which can be a challenge to eat when you’re on the go, and try a Chickpea Chorizo Wrap.
  4. Which apple should you use when baking? It depends on the recipe

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    Pink Lady. McIntosh. Sweetango. Ambrosia. Honeycrisp. …

    You’ll be able to enjoy Apple Blondies, a pound of apple barely held together by flour, brown sugar and warm spices, with toasted walnuts and more, for days.
  5. Make-ahead Easter brunch of creme brulee casserole, sliders, quiche

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    Brunch is my favorite meal these days, and I know I'm not alone. …

    French toast is great for a crowd if you make it in a casserole. Assemble it the day before and bake it in the morning. Brown sugar and maple syrup give this one a creme brulee effect.
  6. Versatile cruciferous cauliflower trending, popular in restaurants

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    The family of cruciferous vegetables seems to be taking turns with its members, thrusting one or two into the spotlight at a time for its 15 minutes of fame. We've had Brussels sprouts every which way and kale found its way onto all our plates. • Now, cauliflower takes the stage. • Yes, I'm talking about the paler, less popular — though that's less true lately — cousin of broccoli. The variety most commonly found is a creamy white color, but more and more you'll find it in shades of purple, orange and bright green. Romanesco, a hybrid of broccoli and cauliflower, is especially striking with its fractal-like clusters and lime green color.  …

    A few blitzes in the food processor (or a run-in with a grater or knife) breaks cauliflower down into what looks and serves like fluffy Israeli couscous. It happens so easily you’d think this is what cauliflower was meant for all along.
  7. Start soaking chickpeas: Garbanzos aren't just for hummus anymore

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    Not everyone flips out over black beans. Pinto beans don't typically ignite passions. Lima beans don't get much love. But chickpeas are a different story.  …

    You can swap the herbs or onions for what you have on hand when making Summer Chickpea Salad. Try quinoa or farro instead of couscous. Add pepitas or cashews if you’d like. Top it off with queso fresco or feta cheese if you want.
  8. Dad and daughter cook up scientific delights in kitchen lab

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    TAMPA Reagan calls dibs on adding the sugar. Barely taller than the blender resting on the counter, she carefully p ours a tablespoon of the white granules in with the raspberries and calcium lactate. …

    A sign leads the way to the Finches’ food lab in their guesthouse. The short ribs in the photo at right were made using the sous-vide method in which food is sealed in airtight plastic bags and cooked in a water bath for long periods — 72 hours in this case.