FabSugar just got back from an amazing trip to Thailand, but now she's feeling a little blue about returning to her daily routine. To ease the culture shock, I suggested she make this simple, Thai-inspired dish for dinner. Seared chicken is tossed with pasta, broccolini, red peppers, and a store-bought peanut sauce. To make it more fit-friendly, use whole-wheat pasta. If you dislike broccolini or red pepper, feel free to swap in carrots, mini corn, bok choy, or peas. To make this scrumptious pasta, read more
Coffee and tea are so passé. At the St. Mark's Place location of Surf City Squeeze in Manhattan, it's all about the hot smoothie. New York Press writer Justin Richards decides to try it out, and concludes it's not really his cup of tea hot smoothie: "If you don't drink it soon enough, it's like you're cleaning your apartment the morning after a smoothie party," he explains. Would you give it a whirl?
Whether or not you're a vegetarian, these filling, rib-sticking chilis will satisfy your Winter appetite without weighing you down.
For a textural change, use any one of these veggie-rich stews as a topping on baked potatoes, fries, or bed of garlicky, stir-fried brown rice.
On New Years, I discovered a new favorite cocktail called the salty dog. No, it's not a strange concoction with hot dogs, but the cousin to the classic greyhound! Both the greyhound and salty dog combine fresh-squeezed grapefruit juice with vodka. However, the salty dog is served in a salt-rimmed glass similar to a margarita. With citrus in season, I rolled up my sleeves and pulled out my old-fashioned glass juicer. Although manual juicing is time consuming, the refreshingly rewarding, tangy drink is worth it.
Bobby Flay isn't the only celebrity chef to expand his brand in tough times. UK celebrity chef Jamie Oliver is launching a new chain of food stores that allow customers to create their own dishes under the guidance of professionals.
Chefs at the aptly-titled Recipease will teach eager home cooks how to prepare and assemble set dishes. Customers will also be able to purchase ready-made meals. The first outpost of the chain will open at the end of February in South London.
He believes the concept offers "solutions in the neighborhood that people need these days, as so many people were never taught to cook at home or in school." The food personality added, "By having trained chefs helping the customers I think we can really get people excited about food. . . . I really believe that if the produce and product is exceptional and good value, then people will find this service dead handy."
Do you think the young chef's new store concept will take off? Would you be drawn to a do-it-yourself restaurant if it offered expert guidance?
Sheila Lukins, food editor for Parade magazine and author of the The New Basics and The Silver Palate Cookbook, is known for her all-encompassing books, which are packed with reliable recipes for traditional American fare. Her seventh recipe collection, entitled Ten: All the Foods We Love and Ten Recipes For Each ($19.95), combines cooking expertise with an unconventional format: 32 chapters on her favorite foods, with 10 recipes for each. See what I thought of it when you read more
Stella McCartney
Tom Tailor
Current&Elliot