foods
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Let’s share delicious food from all over the world and broaden our horizons in life.
Extreme weather events, changes in growing seasons, and shifting ecosystems can threaten agricultural production and food availability.
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This week's Smitten Kitchen Digest is bursting at the seams: A new recipe, a new podcast episode, a new interview, and a collection of budget-minded recipes that deserve a place in our cooking rotation. I hope you're inspired!
This 2008 recipe for a lemon yogurt loaf cake that can be made any which way is now one-bowl with fewer fiddly steps but the cake remains as gently sweet and moist and almost pudding-y in texture as ever as ever.
These chickpea wraps are the perfect weekday lunch. They’re quick, hearty, and crave-worthy. A drizzle of honey mustard dressing brings simple staples like chickpeas and kale to life—proof that a few good ingredients can go a long way!
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In my book, this chilaquiles recipe is the ULTIMATE Sunday brunch! After years in Austin, I wake up craving something spicy and bright— and this chilaquiles recipe hits the spot every time.
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Recipe:
If you saw me spend my tax return on a gorgeous 8-quart Le Creuset Dutch oven, no, you didn’t (but hey, it was $175 off)
This flourless, gluten-free, 5-ingredient cake (7 with optional cream and berries) that leaves you with no leftover egg yolks or whites is my kind of spring miracle, and that's before you even taste the deeply toasted pecans, brown butter, and vanilla.
These "melts" are essentially a mushroom croque monsieur -- here atop sourdough with a schmear of Dijon-rich bechamel, a great pile of sauteed mushrooms and cheese that melts over the top and onto the baking sheet, to be lifted off in crispy flakes.
The agency is being less transparent about foodborne illness outbreaks and planning to end routine inspections of many foods. Yikes.
Crispy, spiced patties with yogurt sauce, pitas, and sometimes a little tomato-cucumber salad too take all of 30 minutes to make and are never not a good idea.
How Iranian chefs in the U.S. are providing the diaspora with nostalgia and comfort — alongside something new
The ‘Queer Eye’ star talks about his kitchen essentials, trying Uncrustables for the first time at Burning Man, and why he hosted a cheese rave
It’s the kind of wholesome company I imagine thriving by a Blockbuster (and it’s offering a 20% discount if you buy two cookie tins right now)
Potatoes provide potassium and contain a little of almost every nutrient you need, including vitamin C. With their jackets, they are also a good source of fiber.
This chicken tikka adapted from meerasodha is my favorite sheet pan dinner, here on a bed of cauliflower and potatoes, served right in the pan. Wildly flavorful, full of textures and color, we never get tired of it.
An overripe heirloom tomato hates to see a Zwilling chef’s knife coming — and they’re up to 50% off
Any bland vegetable is transformed with this one cool trick: frying the crap out of it
This week’s Smitten Kitchen Digest is a vacation dispatch with an Easter menu that makes me want to have people over right away, a new video index, and an interview with Hailee Catalano, whose debut cookbook, By Heart, is out tomorrow.
One season finale theory posits that poisonous fruit will make its way into one of Saxon’s smoothies, but the idea that smoothies are evil isn’t so farfetched
I haven't eaten anything like that, really😀
That's awesome! Okra is definitely a fun discovery.
Nice! You're in for a new experience when you try it. 😄
how do you like it?
That's awesome! Okra is definitely a fun discovery.
Nice! You're in for a new experience when you try it. 😄
how do you like it?
This Irish soda bread is quick and easy, made with just 8 ingredients. In under 20 minutes, you’ll have a loaf perfect for St. Patrick’s Day—and beyond!
Recipe:
Recipe:
