Since I’m such a voracious snacker, I often have to bargain with myself: “I’ll let you eat in between meals,” I say to myself, “if you eat something healthy. Ish. Healthy-ish.” And this peanut butter dip definitely fits the bill.
I’m like a magpie sometimes, my eyes caught on anything bright and shiny. A candied apple will always turn my head and this Fall I’m making batch after batch to serve guests at my home (who doesn’t squeal in delight at the shiny shell?).
Summer is hot dog season and I love an adventurous relish! This topping is inspired by Georgia's most famous fruit; it's a little sweet and a little spicy! Make a double batch of the relish and save it in your fridge to top grilled fish, slather on sandwiches, or stir into cream cheese for a thrilling dip!
Tasked to write a recipe for a dear friend (Shirley Bovshow), I wanted to make sure I was accurate in referencing her heritage. We spoke about the foods she grew up eating, and I incorporated those into a new take on classic baked beans.
I often call these my pizza beans because A) it's accurate, and B) it's a great way to lie to myself so I don't order another late-night large for snacking. This is an Italian-American-inspired take on baked beans, trading Navy beans for cannellini, and swapping molasses and bacon for oregano, sausage, and parmesan.
If you know anything about my early days in NYC, you know that I lived off of canned baked beans simmered with cut up hot-dogs and topped with a handful of crushed pretzels. Fast-forward to my adult life, and I figured it was time to make my favorite food from scratch.
Though it takes some time to accumulate the necessary egg whites in my freezer, once I've got a good reserve I always turn to angel food cake. This cake can be made a few days in advance of your next party, and it freezes extraordinarily well, so you've really got no excuse for not making one post-haste.
Though I doubted their usefulness in my high school physics class, formulas turned out to be eminently useful in the kitchen. Here's my cake formula, it's something I've used without fail for years now. I love how customizable it is, any flavor you dream can fit into its confines. Enjoy!
When looking for a last minute dessert, these amaretti routinely top my list. I always have some extra egg whites in the freezer, and whipping up a batch of these couldn't be easier.
Thick, dark, tomato based, sweet, and tangy. This is by far the most popular of the many varieties of bbq sauce around the country. This sauce owes its pedigree to Memphis' location along the Mississippi River.
From 1730 into the 1750s South Carolina recruited and paid ocean passage for thousands of German families. These settlers brought with them some of their favorite tastes from home, namely mustard.
Drying is one of the oldest and most common forms of food preservation. Canning technology is less than 200 years old, and freezing is even more recent (less than 100 years old for households), but drying technology is simple and affordable for nearly any one in the world, which is why jerky can be found around the globe.
My sister once called fennel a snooty vegetable and I have, ever since, been on a crusade to defend its good name. In this recipe the floral bulbs spend ample time in a bath of vinegar and pepper until they are suffused with a bracing flavor. Put this out on the table while you fix cocktails for your guests, it's the perfect accompaniment for a cold drink.
Hunting for an easy appetizer to serve over the holiday season? Look no further! This cauliflower emerges from its bath painted in crimson and scented with rosemary. It's the perfect nibble to put on the table while you're puttering away in the kitchen and your guests are mingling.
Walk into any Jerk shop in Crown Heights and you'll be overwhelmed with savory scents. Now, you might have opened that door planning to purchase the namesake dish, but let me point your nose in another direction. See that sultry, bubbling, brown tray? That's stew chicken, and I think you should give it a try. Brewed from the devilish flavors that make the Caribbean so intoxicating (lime, allspice, sugar), it is the sort of thing you never knew you needed in the depths of winter.
It's decorative gourd season, that time of year when we clutter our counters with inedible (but extremely good looking) produce. But do you know the difference between a squash and a gourd? Have you ever considered where they come from?
Though I am a popcorn fanatic, caramel corn was not in my rotation until last year. Salty, sweet, and crunchy, this snack satisfies me in a dangerous way. I have to remove the bowl from my side after a few handfuls, otherwise I risk falling into the abyss of total consumption. And trust me, though it seems wise at the time, finishing the entire batch of caramel corn in one sitting is not pretty.
Bubble gum is practically a national treasure by now, it is so closely associated with American culture that we cannot think of high school without images of bubble-popping teens flanking the hallways. But, as with many treats, chewing gum has international roots. Check out the lesson!
Is there any other food so closely associated with teenage rebelliousness? Imagine a hallway full of gum-smacking adolescents, three or four walking toward you unaware of your presence. You quake in your oxford loafers while they pass. But while gum may be culturally connoted with the under-18 crowd, it has a long history of supplying adults with something sweet to keep their mouths occupied during long work days.
As the weather takes a turn into cooler temperatures I find myself longing for maple syrup. I want to imbue its flavor into everything I bake, be it savory or sweet. Well, if you're wondering where that sweet sap comes from and how we get it, look no further!