I know you know this is totally not me, but accept it: I’ve made something cute. I don’t usually care for the adorable side of the baking equation, I’m far too practical to paint faces on my desserts. Until now. I was pondering the crisp autumnal air and started imagining a forest scene: hedgehogs, owls, and squirrels partying together amidst burnished leaves on the woodland floor. And once the image took hold in my head, I thought it might be fun to make a cookie inspired by that fever dream.
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?).
I’m not normally the sort of person who thinks an apple needs much adornment. But every once in a while, I do love an apple dipped in buttery caramel. And this caramel is the best. It’s thick and luscious, it’ll coat the apple without pulling out your teeth, and it’s easy to make.
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.
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.
You’ve certainly heard chefs say loudly, “Make your own stock, it’s better than anything you can buy.” And they aren’t wrong. But if you’ve been holding off because you think it’s too labor-intensive, then now is the time to tune in and pay attention. Making stock (or bone broth if you insist on pop-culture terminology) is easy and you should start today.
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.
Thanksgiving is right around the corner, and that means that someone in your family is going to be tasked with making mashed potatoes. With a little science and some practical tips, I'll help you make the best mashed potatoes you've ever had!
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?
It is now the time of year most firmly associated with dark spices. You know those of which I speak, the oily powders we keep hidden away through the summer only to find perpetually at our side as the days grow shorter. Cinnamon, nutmeg, mace, cloves, and allspice; these are the spices that keep our hearts smoldering like coals through wind and snow.
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!
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!
Looking for a new treat to spread on your morning toast? Want a wicked spoonful to stir into your cup of coffee? What if I told you there was a way to make maple syrup so thick that it wouldn't run off your waffles and pancakes? Well friends, the wait is over. With little more than some basic chemistry knowledge you'll be able to work magic in the kitchen with a bottle of maple syrup. Get ready, because this is your new addiction.
When the weather changes, and the air becomes crisp with wintery anticipation our minds turn to the burnished flavors of fall. Apple, cinnamon, pumpkin, and that king of all syrups: maple. At some point in our lives each of us has pulled a bottle of the liquid gold off the grocery store shelf and marveled at the price tag. Indeed, maple syrup is a costly item, but one that is more than worth the investment
There are at least 7,500 different apples to be found around the world and each one is unique. Wonder what makes such a diverse population? Apples are like parents, and every seed a child. We might share some characteristics with our moms and dads, but certainly not all of them!
Apples hold a special place in world culture. We give them to teachers as a sign of respect, we tell our loved ones they're the apple of our eyes, and we still hold to the age-old medical advice: an apple a day keeps the doctor away. Ever wonder what makes apples so special?
Though you may think of soft serve as something purely to be purchased at a carnival or ballpark, think again! Using dry ice in the kitchen really pays off here, a little science goes a long way when it comes to ice cream.