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3 Vegetarian Recipes That Changed My Cooking

A few weeks ago, a friend sent me the cutest photo of her sweet, pudgy-cheeked baby eating a bit of kale-sauce pasta. The baby was in a high chair, grinning before the wreckage of her dinner — green sauce on her face and hands, bits of pasta up to her elbows. Now that baby knows how to enjoy her food, I thought with admiration.

A bunch of just-boiled greens, still hot and dripping wet, puréed with a little fried garlic, grated cheese and olive oil becomes such a crowd pleaser when you toss it with pasta. You can even

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

And you don’t even have to grill them, though you can if you want. I didn’t. I charred my pepper over the gas flame on my stove, which creates a smoky grilled taste without a grill. And I did the same with my red onion by cutting it into thick slices, like onion rings, and broiling it.

The fourth element is the most important but also the most easily overlooked: the tortilla. When lightly browned and stuffed with melted cheese and savory vegetables, a good tortilla makes the rest of your meal pale in comparison.

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TheEat: After a day of cooking, treat yourself to a decadent chicken liver mousse | Arts And Culture

Come to my house on a Sunday and it’s almost certain I’ll be cooking or baking something. Most times, the dishes I’m making end up in this column or on the food page. Sometimes, I’m just making something for dinner or a part of another meal. (My husband now specifically asks what it being photographed and what can be eaten without consequence.) This Sunday was no exception and the efforts of my baking and cooking were many. 

I began by making a green bean galette, then switched over to baking. I put up two more loaves of double chocolate zucchini

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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?

(Also Read: 

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