Now that March is here, we’re officially pining for spring. For some of us, it’s still a long way off, but we think Bon Appétit’s new batch of sexy and sophisticated citrus desserts should hold us over. At least until the snow melts.
Author: Joanna Miller
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Bold and Bright: Citrus Desserts from Bon Appetit
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Flickr Find: Retro Jam-Filled Bubbles
Does this sweet treat look familiar? It’s called a “retro bubble,” although this particular one is filled with something very current – bacon jam. You can freeze it and warm it up in the toaster, and we’d love to learn how to make it. Got any ideas?
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Feasting While Fasting: Greek Vegetarian Lenten Recipes
Many of you are giving something up for Lent – some of you for the first time. If you’re looking for some guidance or inspiration, Greece might be a good place to start.
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Recipe: Vegetarian Black Bean Espresso Chili
Yesterday, Kathryn covered the basics of chili making and a great many variations. Today, we’re highlighting a very specific vegetarian chili preparation – one that ended years of searching for that perfect meatless recipe.
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Survey: What Are You Giving Up For Lent?
Are you giving something up for Lent this year? In the past, we’ve offered recipes for those going meatless and solidarity for those abstaining from alcohol. Perhaps this year it’s sweets, or something else. Take our survey and let us know.
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From the Spice Cupboard: Fennel Seed
Thanks to your suggestions, we’re continuing to dig into our spice cupboard and feature different ingredients. Today, we’re talking about fennel seed. We’ll admit to really disliking this dried herb as a child and requesting that it be kept out of our pasta and pizza sauce at all times. But now, we love its sweet and light licorice flavor.
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Pappa al Pomodoro: Tuscan Bread Soup … With Mussels!
Our friends from Chicago’s Soup & Bread events recently took their soup show on the road to Brooklyn, recruiting some local cooks to man the Crock-Pots for the evening. We were intrigued by the recipe for Pappa al Pomodoro from Gabe McMackin of Roberta’s Pizza, and even more so by his suggestion to finish it off with a big pile of mussels.
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All About Salt: How To Choose, Cook With And Store It
Salt is the most basic of seasonings, but it can still be a bit of a mystery. What’s the difference between a box of Morton’s and a $30 jar of fleur de sel? How much is a three-fingered pinch? And what can be done when you add too much of it? We’ve rounded up our best advice on the subject – spotlights on different types of salt, tips on how to use it and store it, and a few recipes that put it in the spotlight.
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Recipe Review: Blueberry Maple Syrup
Yesterday, we showed you our favorite recipe for light and fluffy pancakes, and several of you shared some great tips and recipes of your own. Now that we have the basics out of the way, let’s move on to the fun stuff – the toppings. Pure maple syrup is never a bad choice, but we’ve grown to love this simple blueberry maple syrup recipe that’s made with just two ingredients. Can you guess what they are?
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How To Make Light And Fluffy Pancakes Home Hacks
We’ve survived this week’s blizzard without a single snow day, but we almost wish we were stuck at home with a fresh batch of homemade pancakes right about now. We’ll just have to wait for the weekend. For this recipe, we’re keeping it simple – no unusual ingredients or fancy add-ins. Just the basics for a fool-proof stack of light and fluffy pancakes.
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Try This: Salt-Roasted Potatoes
We’ve come across two recipes for salt-roasted potatoes in the past few days – is that enough to call it a trend? Maybe not, but it was enough to pique our interest and give it a try. Get our verdict, and a few tips, below.
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How To Plan a Menu Home Hacks
Raise your hand if you’ve heard this one: A chef is asked how he or she creates dishes and responds, “Oh, I go to the farmers’ market in the morning and see what’s good, and then build dishes around that.” Doesn’t that sound delightful? It certainly can be, but when you’re putting together a menu, it’s usually best to do a little planning beforehand.
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On the Cover: Art & Chelsea’s Chicago KitchenDwell Magazine
We were so excited to see the latest issue of Dwell, because the kitchen on the cover looks very familiar! It’s Art and Chelsea’s loft in Chicago’s Pilsen neighborhood, which we featured here last summer.
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Kick Off Your Party: 10 Superbowl Dips and Spreads
Are you hosting a Superbowl party this Sunday? Whether you’re planning to go all out and embrace the cheesiness or you’re hoping to class up the joint, we’ve got a dip to fit you’re menu. Because you know you need a dip, right? This is the Superbowl we’re talking about.
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Making Smoothies: Easy Tips from Alton Brown
It may be frigid outside and prime season for oatmeal, but we’re in the middle of a smoothie kick. We don’t have the best blender – just your average model – but a couple of tips from Alton Brown have saved us from struggling and shaking it every morning as we make our breakfast. They’re so obvious, too!
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Recipe: Brie-Style Mac and Cheese with Mushrooms
Brie-style cheese might not come to mind when you think about macaroni and cheese. We often reach for the sharpest variety when making a batch, but a soft-ripened cheese like Crave Brothers Les Frères is a great, super-creamy alternative. Especially when it’s paired with earthy mushrooms and a little white wine.
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Eating at the Office: Pack a Lemon in Your Lunch Bag
This time of year, our lunches can start to feel a lot like the weather outside – gloomy. Especially when we’re eating them under fluorescent lights. Lately, we’ve been tossing a lemon into our lunch bag, and it’s helped to brighten up our meals.
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Truffle Hunting: Dogs Join the Hunt in the U.S.The Oregonian
As truffles found and cultivated in the United States gradually earn the respect of the culinary world, foragers here are taking a hint from their European counterparts and beginning to enlist the help of dogs. But you don’t have to be a professional with a crew of bloodhounds – you can train just about any dog to help you with a truffle hunt.
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Comfort Food with a Heart: Soup & Bread Cookbook Book Reviews 2010
We love a book with a good story and a worthy social cause behind it, but even more than that, we love a great collection of recipes. Soup recipes, in particular, these days. We found all of these things in the Soup & Bread Cookbook.
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Quick Tip: Freeze Homemade Stock in Ice Cube Trays
There’s nothing like homemade stock, but we hate waiting for a whole container of it to defrost. Especially when we’ve been out in the cold and are trying to defrost ourselves – we need soup, and fast! Freezing stock in ice cube trays allows for quick defrosting and won’t slow down dinner.