An ancient bristled grain that originated in the Middle East. Also known as emmer, this mother grain to all modern varieties of wheat is grown primarily in northern Italy and is prepared like rice to produce a plump, chewy berry that may be added into pilaf, salad, risotto, soups, pastas, breads, and crackers. The grain is closely related to spelt, einkorn, barley, and wheat berries.
Posts for September 8th 2008
One of my favorite things about Summer is when friends occasionally stop by with a large bag of freshly picked fruit from their gardens. This past weekend, my dear friend bestowed on me a basket full of fresh plums. I could have made a pie, but I was in the mood for an easy, yet delicious crumble.
Crumbles are stewed fruit with a mixture of butter, flour, and sugar to make a crisp topping once baked. I added pistachios to the topping for extra crunch and spicy fresh ginger to the plum filling. Combine with a scoop of ice cream or dollop of whipped cream to make this fruity, nutty, and crunchy crumble the perfect Summer dessert. Crumbles are easily altered to suit just about any taste, so to learn how to make one, read more
The news of a just-opened Waffle House museum in Atlanta has inspired me to seek out other food-centric museums in the US. Here are my 10 favorites, from the flashy World of Coca-Cola in Atlanta to a kitschy Spam tribute to a homespun homage to ice cream. Have you been to any foodie museums? Check out my slideshow, then tell me all about it.
The October issue of Bon Appétit unveils the winners of the 11th Annual Bon Appétit Awards. The honors are awarded to the "most inspirational, influential, and innovative" tastemakers in the world of food. The headline honor, Chef of the Year, went to Michael Psilakis, head chef at Manhattan's Anthos, for being the person who "totally reinvented" Greek cuisine. I'm not too surprised by the unveiling, as I met Psilakis at the Food and Wine Classic in Aspen. The chef, here with Anthos business partner Donatella Arpaia, has been one of the most talked-about chefs this year.
My parents recently got back from a trip to Ireland where they fell in love with Smithwick's Irish Ale. My dad was excited when he found the beer at a local market, but he noticed a distinct difference in the taste, claiming that the American-bought Smithwick's was watery and not as creamy or flavorful as its Irish counterpart.
His remarks got me thinking about foods we enjoy on vacation. Was the American Smithwick's made with a different formula, or did it taste better in Ireland because of the experience? What do you think? Have you ever tasted something on vacation and found that it tasted different at home? If so, what was it and why do you think this is?
The New York Spring 2009 runway shows officially kicked off this weekend, so I'm throwing a Fashion Week-themed party. I'm inviting my friends to dress up as their favorite fashion icons and enjoy swanky cocktails and some classic Big Apple bites. I'm getting the party started by sending out these simple yet festive invitations. To learn how I put them together, read more
This recipe for lasagna may not be the most traditional, but it's a great addition to your collection, especially for those days when you don't feel like eating pasta, or if you have some extra mushrooms on hand. In this variation, portobello caps are an unusual breather from the typical noodle. It's a great way to get the little ones to eat vegetables! For an easy weeknight meal, read more
To make the transition from Summer to school a little easier on her daughters, FitSugar has decided to give them a first day of school surprise: new lunchboxes. You helped by heading off to market in search of the most lovely lunchboxes. You saved the lunchboxes in the Yum Market on TeamSugar with the keyword tag new lunchbox.
I was astounded by all of the cute designs and cool technology available in lunchboxes nowadays. This Uno Insulated Lunch Tote For One, bookmarked by Shelleymonster, will keep perishables cool and has space for eco-friendly reusable utensils. (Maybe I should get one of these for myself.) There were also some girly picks that are less utilitarian but extra cute. Check out all of our finds below.
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Though distinct in flavor and smell, many herbs are the same shape, size, and color. When I first learned how to cook, I had a hard time distinguishing between Italian parsley and cilantro. However, now I can identify an herb simply by looking at it. Can you identify herbs? To find out take my quiz. I've found images of herbs, and you have to name them. Sound fun? Get started!