A while back I read a tip somewhere– I wish I could remember where– to save all veggie scraps in the freezer to make stock. The idea is pretty simple– all those stems, outer layers of onion, etc. that you don’t end up using add a really nice flavor to store-bought stock. I ended up… Continue reading Soup Stock with Scraps
A few years ago, a good friend gave me the Sarabeth’s Bakery cookbook. The first thing I made was Mrs. Stein’s Chocolate Cake (page 115). I’m not a super duper chocolate lover– I usually need to have a glass of milk to balance the richness. This cake is the perfect amount of chocolate for me. Mrs.… Continue reading MAKE: Mrs. Stein’s Chocolate Cake
I planted a bunch of basil this summer because I looooooove pesto. A basic pesto just takes a few simple ingredients–basil, garlic, nuts and olive oil. I normally add parmesan cheese but this batch is for a vegan pal so no cheese. If you make this a few times it’s easy to adjust to your taste.… Continue reading MAKE: Basil Pesto
No doubt you’ve heard of BLUE APRON. Founded in 2012, Blue Apron is probably the best known “ingredients delivered, prepared by you” services. In the four years since the New York-based startup starting delivering meals there has been an explosion of competitors–Plated, Marley Spoon and Hello Fresh, just to name a few. Two years ago, I jumped… Continue reading EAT: BLUE APRON (National)
Go fancy (easily!) for your Independence Day barbeque by elevating your must-have condiments: 1. EMPIRE White Truffle Mayonnaise 4 oz. jar, $8 2. MCCLURE’S Garlic Relish 9 0z. jar, $8.50 at Dean & Deluca 3. BALAKIAN FARMS Organic Tomato Sauce Various flavors, $10-14 Complete the set with Sir Kensington’s scooping ketchup
Think all bottles of ketchup are equal? I used to. Then I happened upon SIR KENSINGTON Classic Scooping Ketchup at Sur La Table. (image: Sir Kensington) Using vine-ripened pear tomato puree instead of tomato concentrate and swapping out high fructose corn syrup with a blend of agave, honey and raw brown sugar makes one hell… Continue reading BUY: SIR KENSINGTON Scooping Ketchup
As you may already know, I’m a wee obsessed with Trader Joe’s refrigerated pizza dough. Most of the time I keep it pretty basic– a little sauce, mushrooms and cheese. But, every once in a while I like to change it up and I’ve become a big fan of the shrimp and mushroom variety.
Every time I visit Durham, my friend, H., makes this awesome Thai coconut soup. Finally got the recipe: 2 chix breasts (sliced) or shrimp or both 1 can chix broth 2 cans coconut milk 1 can straw mush (fresh is better if you can find them) 1 package button mushrooms 1 can oyster mushrooms (fresh… Continue reading Cook: Tom Kha Gai (Thai Coconut Soup)
I can’t wait to get my hands on one of these do-it-yourself cheese kits. Fantastic! Mozzarella & Ricotta Kit $22 from Urban Cheesecraft
For years, I’ve been keeping my cooking oil in a plastic squeeze bottle. Before that it was a repurposed glass bottle but the oil often dribbled down the side. The squeeze bottle– designed for dressings–worked well but for those of you that have used plastic bottles before, you know this delivery method isn’t long-lasting. Inevitably,… Continue reading Buy: Rachael Ray EVOO Bottle
I am a recipe junkie. And the iPad is making it really easy to get my fix. Cooking’s never been more convenient. Here are my favorite apps: EPICURIOUS As a long time Bon Appetit subscriber, I’ve been a fan of Epicurious.com for a long time. Pros: The Epicurious app has a lot of great features–… Continue reading 4 Great Cooking Apps for Your iPad
BELVEDERE Bloody Mary is infused with black pepper, horseradish, bell pepper, chili pepper, vinegar distillate, tomato and lemon. Check out the recipe for Fresh Tomato Bloody Mary below.