Posts for October 23rd 2012
Enter quinoa, the grain that is conveniently a gluten-free seed, hey. I'm not as obsessed with quinoa as some, but in a salad like this, its nutty crunchiness is perfectly tabboulehesque...in fact, you would likely not realize you weren't eating traditional tabbouleh salad if someone (like me) didn't point it out. And except for all the substitutions I made, because that is one of the best things about tabbouleh — it welcomes just about any vegetable or nut you have knocking around in your kitchen. Zucchini not cucumbers? Fine! Roasted red peppers instead of tomatoes? Lovely! Pistachios in place of pine nuts? Great!
No matter the salad ingredients, I always add lemon zest, toasted cumin and coriander seeds, and toasted sesame oil to the dressing to really pop the flavor. The recipe below is vegan, but feel free to cook the quinoa in chicken stock, or toss in crumbled feta cheese and/or pieces of tender chicken for further popping.
We now know how powerful advertising can be, but it's funny to see how product messages change over time, especially when it comes to what we eat. We've gathered some of the best candy, drink, and food ads from the 1900s to see how beloved brands tried to capture consumers' attentions — and stomachs. You'll find that some are pretty smart and others are just plain ridiculous!
- Denny's is launching a Hobbit-themed menu — Zagat
- Make eggs that look just like spiderwebs — HuffPost Taste
- Domino's offers 500,000 free handmade pan pizza slices today — Delish
- Papa John's pizza and Taylor Swift make a melancholy pair — Grub Street NY
- A look back at the very first episode of Top Chef — Eater
- Rothko art, reinterpreted with rice — Feature Shoot
- Why can't the peanut butter pickle sandwich get a little respect? — The New York Times
Deviled eggs are quite possibly America's most beloved appetizer — so why not whip up a few for a devilishly delicious Halloween? Once you've mastered the basic technique that's shown here in the video, get creative, and add black and orange touches like paprika and caviar on top as a garnish. Ready to see how it's done? Watch now!
Summer berries have faded away, but you can still add a sweet touch to salads by tossing in colorful butternut squash. Make this Fall-forward recipe for a butternut squash salad with maple balsamic dressing, courtesy of Whipped.
I've seen a bunch of butternut squash salad recipe circulating the food mags and blogs and have been dying to come up with my own. My own version plays up the butternut squash with sweet maple syrup and tangy balsamic. Mixed with raisins, crunchy walnuts, and creamy goat cheese, this salad is perfect for the holidays and just as perfect for a weeknight meal. I cannot wait to throw this together again on Thanksgiving!
For the recipe, check out her blog, and then be sure to upload your best food photos to our Savory Sights group in our community. If you're on Instagram, chime in on the conversation with the hashtag #savorysight.