I wanted something that would bring out the flavor of the rye, be easy to drink, and preferably use in-season produce, and I found all that and more in the Easterner. The drink uses freshly squeezed grapefruit juice for tartness, and maple syrup and grenadine for smoothness. For optimal flavor, use your own grenadine; I tried it with both store-bought and homemade syrups, and the homemade won by a long shot. Kick your evening up a notch, after the jump.
Posts for September 9th 2011
It took some patience researching ingredients such as dendê oil and locating the most reliable and affordable places to buy them online. But ultimately, my efforts paid off, because there's nothing more rewarding than getting acquainted with unfamiliar cuisines.
This traditional stew is a staple in Brazil's Bahia, a northeastern coastal state that's heavily influenced by African and European cultures. Moqueca is typically made with seafood, but this milder version has plantains and chicken that's been slow-simmered until it's fall-off-the-bone tender. Don't be afraid of Bahia's most comforting dish; continue reading for the recipe.
At the Taste in Los Angeles, Food Network host Claire Robinson shared her ingredient for making moist, fluffy scones. Robinson also revealed foods that are most versatile for her cooking show, 5 Ingredient Fix, as well as cooking tools that every aspiring chef needs to have in a home kitchen. Also, find out her secret for looking cute while cooking for guests, and why those scratches you've got on your nonstick pans are surprisingly scary.
- How do you feel about a Subway shop in the Freedom Tower? — Bites on Today
- Emeril Lagasse's starring in a movie, A House Divided. — Eater
- Watch Sam Talbot makes grilled cheese on a grill. — KitchenDaily
- 10 years later, top chefs recall that fateful September morning. — Food Republic
- Visit the world's coolest distilleries. — The Daily Meal
- These are the worst school-lunch menu items. — TLC
- Must make: 20-minute pork tenderloin. — MyRecipes
- On dining in the decade following 9/11. — Grub Street NY
I sliced up a basket full of fresh tomatoes, placed them in my colander, and salted away. After 20 minutes, the tomatoes had lost a fair amount of water, and with that most of the salt as well. The result was just as Jamie Oliver promised: a more intense tomato flavor that wasn't overly salted. Of course, assembling a caprese with these flavorful tomatoes, burrata mozzarella and a variety of basil fresh from my garden was a piece of cake. I can't wait to use the same technique for my next batch of bruschetta — or even a simple garden salad. Don't be scared of a little extra salt to bring out even more flavor; keep reading for the recipe.
I may love Zen-ing out and enjoying my time over the stove, but there's one thing I can't have happen on a weeknight: a messy kitchen full of dishes staring me down at 10 p.m. I've pulled a few of the delicious and comforting recipes I crave during the week. The best part is that there are only one or two pots or pans that get used in the process. As we're getting back into the swing of things with school, there's no better time to share these tried-and-true favorites. Breathe and enjoy the bliss of cooking, without the hassle of heavy cleaning.
My Fare Foodie shared these salted maple caramels that look divinely decadent!
Do you want your home to smell like a maple syrup factory, making you feel like you’re just a little elf at work? Are you craving something so buttery and rich with flavors of caramel, maple, and a hint of sea salt? Then these Salted Maple Caramels are for you!