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There’s an app for that: 5 recipes that prove that appetizers can be better than the meal itself | Food and cooking






Appetizers

Grits Risotto appetizers, Wednesday, June 16, 2021. Photo by Hillary Levin, hlevin@post-dispatch.com




1 cup stone-ground grits, polenta or coarse cornmeal

4 cups plus 2 tablespoons chicken, fish, veal or vegetable stock, divided

3 tablespoons butter, divided (2 tablespoons cut into small cubes)

1 pound fresh shiitake mushrooms

2 cloves garlic, peeled and minced

2 small shallots or 1 large shallot, peeled and finely diced

12 ounces cooked, high-quality sausage, cut into cubes, see note

6 ounces Parmesan cheese, see note

Note: This recipe makes a restaurant-quality dish, complete with all the calories. To lower the calorie count a

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Indian Cooking Tips: 5 Delicious Curd-Based Recipes To Try At Home

There is no doubt about the fact that we all have missed eating from outside during lockdown. Even now, when the lockdown is lifted, most of us are scared to eat the lip-smacking street food or food from restaurants. Since we couldn’t get our hands on our favourite dishes, we all have tried to make them at our homes; still, the one thing that sometimes lacks in our cooking is ‘restaurant-like taste.’ But what if we told you that you could get that restaurant-like creamy taste easily at your home by using the only curd? Sounds interesting, right?

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Cooking for Kids: Chefs’ Go-To Recipes That Keep It Simple and Please the Picky

I BEGAN WRITING about my son and his tricky eating habits six years ago. At the time, Achilles was only four and I was a cookbook author and restaurant critic for the New York Observer newspaper. The first book inspired by our dinner dynamic—my passion for food, his distaste for it—was a children’s book called “Can I Eat That?” It was an imaginary dialogue meant to foster a love of xiao long bao, tournedos and tostadas in young readers. I wanted to get away from the finger-wagging, carrot-and-stick routine Achilles and I had developed à table. Six children’s books later,

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