Do you ever date produce for its looks alone? I’m that shallow too. When I spotted these beauties hanging out in produce, I couldn’t resist temptation. I’ve never been much of a cooked carrot fan, but maybe that’s because cooks of yesteryear, like the lovable lunch ladies or dinner moms, who relied on one-pot, one-shot meals – cooked carrots into oblivion.
There’s something special about waking up to an already prepared breakfast. This do-ahead morning rescue comes together in minutes the night before, brews on your stovetop while you sleep and requires only a zap from your microwave and condiments. It’s ready before coffee.
Sometimes we come across a recipe that, like a phone booth, turns you from dinner schlub into culinary hero. And like that phone booth, which would be an apple store today, this one takes less effort than it took me to put the accent grave & circumflex marks of crème fraîche into this post. So little effort that if you don’t want to make the sauce, we have an almost comparable way to get the same flavors with a pinch of your fingers.
Have you ever made candy at home? Wildly popular gluten-free blogger, Aron Goyoaga, from Cannelle et Vanille, recently published a book, that showed how easy it is to make a toffee not just for her pear bundt cake, but as a simple sweet ingredient that will heighten cookies, ice cream, oatmeal, and yogurt. read more
From Bon Appetit’s Food Lover’s Cleanse come a few recipes worthy of our permanent file. Loaded with vegetables, including my previously avoided rooter – the parsnip – and zapped to perfection with a kick of complex chili flavor, we should eat white bean chili all winter long. read more
