A grain-free life does not have to be free of comfort food! When you're craving a big bowl of garlicky pasta, cook up these zucchini noodles aglio et olio (garlic and oil) instead. The real comfort here, other than that fragrant garlic, comes from "breadcrumbs" created from toasted almond meal; I was truly surprised by how much I enjoyed their flavor and texture.
Keep reading for this protein-packed, Paleo-friendly recipe for pasta.
At the mere mention the word "picnic," my ears perk up. So when I was flipping through Heather Christo's Generous Table and came across a menu plan for a lakeshore picnic, I knew I'd have to make at least one recipe from her spread. Add an early and bountiful cherry season to the mix — my local farmers market suddenly became overrun with them last week — and it was settled. Quinoa salad with cherries and feta would make it to my table, and soon.
Thankfully, Christo's palate is spot-on. Juicy cherries play off salty feta like old friends. Add grassy parsley, sharp minced shallot, and nutty toasted almonds to the mix, and the result is a hearty grain-based salad perfect for picnics, brown-bag lunches, or just because. As long as cherries keep finding their way into my farmers market tote, this delightful dish will be on my table.
Our personal recipe for quick and easy tomato salsa is so addictive, you'll want to double up and make two batches — that's how fast it disappears. We'll show you how to make a true restaurant-style salsa, and let you in on a few secret ingredients that really enhance the natural flavor of tomatoes. Watch the video and keep reading to see the classic salsa recipe.
There are some pretty scary mock meats out there, but here's a new one that claims it doesn't compromise flavor or texture: Beyond Meat Chicken-Free Strips ($5). These strips, which are sold at Whole Foods nationwide, are being touted as gluten-free and protein-rich (about 18 grams for 3 ounces). They've even garnered praise from the likes of Mark Bittman, who claims he was "fooled badly" in a blind tasting. But let's get to the real heart of the matter: is this product, made primarily of non-GMO soy and pea protein, just a science experiment of sorts, or is it really worth eating?
While I love an overstuffed sub, some occasions call for a daintier sandwich. One of my favorites is the traditional cucumber and cream cheese sandwich served at high tea. On this week's episode of Between the Bread, I show you how to make the American version with this recipe for a Benedictine cheese sandwich. Created in Louisville, KY, at the turn of the century, this crustless sandwich combines cucumber, cream cheese, and scallions and is perfect for serving at a bridal shower, a luncheon, or a sophisticated picnic. Watch the video to learn how to make this easy, chic sandwich this Summer.
We've got a partnership with the recipe, equipment, and product testing gurus at America's Test Kitchen. They'll be sharing some of their time-tested recipes and technical expertise with us weekly. This week: how to perfect a nostalgic side, the tater tot.
We recently found that our nostalgia for frozen tots, like many kid-friendly foods, outshone the reality. Determined to right this wrong, we hit the test kitchen in search of potato tots with a golden, crunchy exterior and light, fluffy interior. After 100 pounds of potatoes, we finally got a recipe for tots that adults can't get enough of, either.
Why this recipe works: Many recipes simply mix coarsely ground potato with flour and egg, which fry up into raw, dense nuggets. We found that parcooking the chopped potato in the microwave was a step in the right direction, but the tots were still too heavy. Reducing the flour and omitting the egg helped, but the tots were still not light and fluffy. To minimize the gluey texture of potato starch, we tried processing the potatoes with water. Perfection. This step rinsed off the excess starch, and a small amount of salt in the mixture kept the interior downy white.
Keep reading to see the recipe for tater tots.
If you're responsible for bringing the dessert to a bridal shower, look no further than this decadent, special occasion treat which feeds a large group of people. Petit fours are miniature layered cakes that take a long time to prepare, but as all will attest, they are so worth it. These are taller than your average petit four, but that's because there are four layers of sour cream-cheese pound cake with sweet cherry preserves filling. The bride and the rest of her party are sure to love the towering tiers of sweetness. To see how it's done, in photos, keep reading.
If you're having trouble falling asleep at night, skip the sleeping pills for this nutrient-rich juice instead. Neka Pasquale, founder of Urban Remedy, developed this recipe using ingredients known for having calming properties on the body. The result is a bright and balanced green juice that would taste good whatever the time of day! Here's how each ingredient adds to the overall effect of Neka's natural sleep aid:
But juice alone is not a cure-all to restless nights; taking care of the body is key, Neka says. "Get yourself in bed around 10 p.m., as this is the body's natural resting time. Even if you're not ready to fall asleep, lay down and read a book or listen to music. It's the act of putting the body in a resting position that's most important!”
See Neka's recipe for sweet green sleep juice after the break!
I liked but never loved Greek salads until I tried them in Greece. At the height of Summer, even the red onions are so sweet and tame, I could eat chunks of them like apples. I never met a mealy nor sour tomato, just tomatoes so ripe they didn't even need a sprinkle of salt to draw out their perfect flavor. And the feta. Can we stop a second to describe the crumbly, umami-filled feta, sliced ever-so-thinly and sprinkled with the most fragrant oregano that I can't help but imagine the restaurants plucked it from their backyard bushes?
While it has been four years since my last visit to Greece, the memories linger vehemently. I've tried my best to re-create and somewhat American-ize the recipe, so you can enjoy the salad at home.
A dried mango addiction is no laughing matter to your wallet. A small container can run you almost $10! That's just insane when a fresh mango costs about $2. Aside from costing too much at the health-food store, some dried mango is made with added sugar or preservatives. Save triply on money, calories, and chemicals by making your own homemade chewy treat.
