Over the break I found myself at the local bar in my hometown. They had one specialty cocktail on the menu: KC's Pumpkin Pie — a concoction consisting of homemade pumpkin liqueur and Dr. Pepper, topped off with whipped cream.
Although it was a far cry from the expertly mixed cocktails I normally sip in San Francisco, I decided to give the drink a try.
On Winter evenings when I come home hungry, fatigued, and cold from the rain, there's nothing I crave more than nostalgic childhood favorites like pot pie, macaroni and cheese, and meatballs. I've compiled my favorite recipes, so you know where to turn if you're craving comfort at your next meal. To make these palate pleasers, read on.
For respite from the harshest Winter days, turn to the simple yet satiating Northeastern staple known as clam chowder. Not only will this soup provide you with warmth in the most bone-chilling weather, but its shellfish base will remind you that balmy Summer days at the beach aren't but several months away. This balanced, nutritious, one-pot meal can be made with shortcuts like bottled clam juice; or, for an extra-special soup, make the seafood base from scratch. To make either version of this New England classic, read more
Although, I often draw inspiration from chefs and cookbooks, I get a ton of ideas simply from browsing TeamSugar. I know I'm not alone: Not too long ago, FinnLover wrote about all the reader recipes she's tried over the last several months. Not only did many recipes (like Twinkle's Tomato and Avocado Salsa above) become part of her new cooking repertoire, but making them also sparked her creativity. For instance, after she made Twinkle's recipe for Finnish pancakes, FinnLover combined her leftovers with asparagus, béchamel, Swiss, and ham to make an entirely different dish.
This year, I know that plenty of you have resolved to cook more frequently and explore new techniques and flavors. Don't forget to post them in the Kitchen Goddess group! To see more of FinnLover's tantalizing masterpieces, read more
In my larder, Kettle Chips are a regularly stocked item. My guy and I eat so many of the thick-cut, ultracrunchy, gourmet-flavored Death Valley Chipotle and Backyard Barbecue bags that I've tried, several times, to put a moratorium on any Kettle Chips in the house. You can probably guess how successful I was.
Then, right after the ultraheavy holidays, I received a package of Kettle's new baked chips. In my attempt to lighten up my diet, I thought the timing couldn't be better. To see what my sweetheart and I thought of them, read more
Restaurants such as Momofuku Ssäm Bar in Manhattan, Fog City Diner in San Francisco, and Spring Hill in Seattle are pairing artisan bread with specialty olive oil or butter and charging anywhere from $3 to $8 for bread as an appetizer.
I'm not surprised by this gutsy restaurant move; it makes sense.
The bitter reality is that many restaurants are on the verge of financial collapse, and this strategy may be one way to stay afloat. It's also an effective way to cut down on wasted food. Do you agree with my argument? Would you mind paying to have bread at your meal?
This soup ends up being a good source of three blood pressure-lowering minerals since the milk adds calcium and the potatoes deliver a dose of potassium, as well as magnesium.
Chevignon
Nine West
Orlando Orlandini