Category Archives: Cooking

Food and Drink Events

By Joanne Camas Pennsylvania: Flavors of Philadelphia (April 23) North Carolina: 9th Annual Beaufort Wine & Food Weekend (April 24-28) Arkansas: Annual Taste of the Valley (April 25) Colorado: Wine, Women, and Chocolate (April 25) Alabama: Foodabluza (April 25-26) Texas: 29th Annual San Angelo Wine & Food Festival (April 25-26) Michigan: Shepherd Maple Syrup Festival (April 25-28) Florida: 29th Annual Pompano Beach Seafood Festival (April 26-28) Maine: 40th Fishermen’s Festival (April 26-28) New York: Spring Wine & Cheese Weekend (April 26-28) Oregon: Astoria Warrenton Crab, Seafood & Wine Festival (April 26-28) South Carolina: Colleton County Rice Festival 2013 (April 26-28) Texas: Austin Food & Wine Festival (April 26-28) Alabama: BBQ for Building (April 27) Arizona: My Nana’s Best Tasting Salsa Challenge (April 27) California: 4th Annual Hall Cabernet Cookoff (April 27)

From: http://feedproxy.google.com/~r/epicurious/epiblog/~3/xQr2LeTNCKw/food-and-drink-events.html

Doable Challenge: Celebrate Earth Day by Snacking on Plants

By Megan O. Steintrager Today is Earth Day, which brings to my mind something that Junelle Lupiani, staff nutritionist at Miraval Resort & Spa, said when I interviewed her for Epicurious’ feature on healthy snacks: When deciding what to eat, remember, “the closer to the earth it is, the better it is for you.” After all, “We have never done a scientific study that says plants are awful,” she adds, echoing Michael Pollan‘s now-famous directive to “Eat food. Mostly plants. Not too much.” So, for this week’s Doable Challenge, let’s honor the earth and our bodies by steering clear of processed snacks in favor of fruits, vegetables, nuts, seeds, and legumes. Grab an apple, a handful of nuts, some snap peas, or a bowlful of berries–or take a look at Epi’s Seasonal Ingredient Map to find out what’s freshest near you–and have a great Earth Day! Pictured: Mango, Blueberry, and Ginger Fruit Salad

From: http://feedproxy.google.com/~r/epicurious/epiblog/~3/dhx_HlILwf8/doable-challenge-celebrate-earth-day-by-snacking-on-plants.html

Grilled Lemon Chicken and Moroccan Couscous Salad

By Monica Reinagel

brought to you by epicurious.com and NutritionData.com

Calories 522; Total Fat 17g; Carbohydrates 56g

Here’s an exotic and delightful twist on the good old American standby—chicken. Both cilantro and turmeric are excellent sources of manganese and iron. Ground ginger not only gives this meal zip but also has strong anti-inflammatory and immune-system-boosting properties. For dessert, try Lemon-Ginger Frozen Yogurt.

Go to the healthy recipe on epicurious.com

Nutritional Information

Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:

  • 522 Calories (26%)
  • 17g Total fat (25%)
  • 2g Saturated Fat (12%)
  • 68mg Cholesterol (23%)
  • 954mg Sodium (40%)
  • 56g Carbohydrate (19%)
  • 6g Fiber (24%)
  • 38g Protein (76%)

See the full nutritional analysis from NutritionData.com

More Healthy Recipes

From: http://feeds.epicurious.com/~r/healthy_recipes/~3/UopkEeIbn1g/Grilled-Lemon-Chicken-and-Moroccan-Couscous-Salad-242984

In Love with Lemons

By Kendra Vizcaino-Lico When asked the question “what’s your favorite fruit?” most people would respond with something like apples, strawberries, bananas, or grapes. All of these sweet options are delicious, but my tastes run a little more tart. My absolute favorite fruit is lemons. I put lemon juice on almost everything. I even like to eat them whole, like an orange (yes, I know that it’s bad for my teeth). There’s something about the tart, tangy, zesty flavor of lemons that I just can’t resist. I also find the scent of lemons absolutely intoxicating. Lucky for me this fruit is sour, so it works well in sweet and savory preparations. Whether you’re in the mood for soup, cake, seafood, cookies, poultry, veggies, or even a cocktail, this citrus sensation has the power brighten up any dish. In the mood for foods featuring this fresh, fragrant fruit? Here are ten lemon-laden recipes to satisfy your sour-tooth: Cherry Tomato and Lemon Salad Avgolemono Soup Chicken Skewers with Meyer Lemon Salsa Grilled Burgers with Meyer Lemon Butter Green Beans with Lemon and Pine Nuts Lemon Balm Honeysuckle Lemon Meringue Ice Cream Pie Petit Lemon Curd Cookies Lemon Lemon Loaf Lemon Pudding For more citrus inspiration see our slideshow. Photo: Romulo Yanes

From: http://feedproxy.google.com/~r/epicurious/epiblog/~3/qh86CVi2-28/in-love-with-lemons.html

Tweezers and Other Kitchen Essentials

By Regina Schrambling Tweezers have been getting plucked online lately, largely at Eater. But while I can agree with the rebellion against the futziness of food plated with something more associated with eyebrows, I have to stand up for that tool even though I get a little queasy on seeing it in the kitchen and not the medicine cabinet. Nothing, really, works better for extracting bones from fish fillets and steaks. The big guys may be arranging chervil with their dainty metal substitutes for fingers, but I keep mine on hand for the tough jobs. All this talk, though, made me think about how stuff migrates. I may have blogged before about how essential my metal carpenter’s tape is for measuring widths of pie crusts and depths of cookie doughs, for instance. But when the metal chain breaks on our bathroom shade, I bring a pair of tongs in to snare the short end for reattachment. Today on Leonard Lopate‘s “food Friday” program on WNYC, he had a good discussion going with Christopher Kimball on kitchen stuff you must own. I had some issues with that, of course. Not least because I think you don’t need a garlic press if you own a Microplane. But all this is about getting a discussion going. No implements required.

From: http://feedproxy.google.com/~r/epicurious/epiblog/~3/xGyqIdJYEGY/tweezers-and-other-kitchen-essentials-.html

Recipes and Family Dinner Ideas from Curtis Stone's <em>What's for Dinner?</em>

By Siobhan Adcock It’s been a while since a cookbook came across my desk that contained so much food I wanted to make and eat immediately. What’s For Dinner? Delicious Recipes for a Busy Life, the new cookbook by Curtis Stone of Top Chef Masters fame, is full of practical, creative dishes for the lifestyles of the hardworking non-rich and non-famous. (Full disclosure: I am the last person in North America who still doesn’t watch any of the Top Chef shows, so I am not just saying this because Chef Stone has a nice accent or something.) Broken into chapters by day of the week, the book is full of dreamy Quentin Bacon photographs of the Stone family (and their produce and silverware) doing impossibly gorgeous things, all while offering recipes for a real person’s decidedly un-dreamy life. “Motivating Mondays” is a collection of healthy, energizing recipes to start the week. “Time-Saving Tuesdays” is 17 variations on quick-fix tastiness. “One-Pot Wednesdays” acknowledges midweek dishwashing fatigue. “Thrifty Thursdays” offers fresh ideas for inexpensive cuts of meat and vegetarian mains. “Five-Ingredient Fridays” suggests relaxing, basic recipes to end the week. And “Dinner Party Saturdays” and “Family Supper Sundays” feature menu ideas for meals worth a bit of extra time. We talked with Chef Stone about his tips for busy cooks, including what to do to save time later in the week, and the “secret weapon” he’d suggest for anybody looking to save time in the kitchen. Read on for our exclusive Q&A, plus three make-it-tonight recipes. EPI: This cookbook is great for busy working parents who love to cook and eat but find themselves strapped for time (not that I’m speaking from personal experience or anything…). What advance prep steps can you recommend doing on a Sunday night to help a family get a jump on the week ahead? Curtis Stone: Make extra! One of the best ways to save time in the kitchen is to turn leftovers into a quick meal. Just think: roasted vegetables can become an amazing soup, vegetable gratins transform effortlessly into a frittata and pot roast makes the most delicious open-faced sandwiches. EPI: We’re big fans of having a ritual Sunday night family meal together, and the chapter in your cookbook devoted to Family Meal Sundays contains plenty of good ideas for what to put on the table. But a family meal tradition is also about more than the food: What else goes into the Family Meal Sunday tradition in your house? Inviting friends? Particular topics of conversation? A special table-setting? Curtis Stone: I love how long and leisurely Sunday dinners are. I like to start cooking early in the day, which fills the house with delicious aromas, and sit down to eat a little earlier so everyone can linger around the table. When it comes to Sunday dinner, the more the merrier, so we love to invite family and friends around. EPI: What “secret weapon” ingredient or timesaving kitchen tip do you wish more busy home cooks knew about?…<div

From: http://feedproxy.google.com/~r/epicurious/epiblog/~3/MU4D03XgpHU/recipes-and-family-dinner-ideas-from-curtis-stones-whats-for-dinner.html

Celebrate Earth Day at Home

By Kendra Vizcaino-Lico Monday marks the 43rd anniversary of Earth Day. It began in 1970, when 20 million Americans protested against the environmental damage that was occurring both locally and globally. (Who can forget that iconic commercial with a tear going down the face of an American Indian?) Flash forward to today, when more than 1 billion citizens will mark the day with random and not so random acts of green. Here are a few things we are doing to mark the day, and to mark it every day. Grow an Herb Garden: If you have the space outside, it’s the perfect time to plant dill, coriander, rosemary, thyme and the like. If you cook outside, plant them near the grill for easy access. Grow a Windowsill Garden: For apartment dwellers, a container garden is just as good. Look for pots that are a foot in diameter, and make sure they are placed where there is a lot of light. Start an Heirloom Garden: Beets, cucumbers, peppers, and lettuce are surprisingly easy to grow, even for beginner gardeners. You can, of course, grow your own hardier more common strains of carrots, tomatoes and the like, as well. Green Your Kitchen: As Danny Seo demonstrates, it’s easy to make your kitchen environmentally friendly, from cleaning countertops to keeping the freezer stocked for maximum temperature efficiency. (Photo: CN Digital Studio)

From: http://feedproxy.google.com/~r/epicurious/epiblog/~3/PG-RuD50GLo/earth-day.html

Garden-to-Table Cookbook for Young Adults

By Joanne Camas The importance of a healthy diet is undeniable, with more and more evidence touting the benefits of the Mediterranean style of eating. Cookbook author Patricia Moore-Pastides has spent years working in public health and teaching good nutrition and wellness habits to young people, and now she’s taking her mission one step further with her new book, Greek Revival from the Garden: Growing and Cooking for Life. “It is a great book that teens and college-age students can use independently, families with young children can use together, and novices to gardening and cooking will enjoy at any age,” she told Epicurious. Moore-Pastides teaches healthy Mediterranean cooking classes for USC students, and also adults and children through a community program offered by the university’s Cancer Prevention and Control Program. “I wanted to write a book targeted to young adults to start them on a healthful lifestyle while they are still young.” She certainly has hands-on experience with both gardening and college life. “Five years ago my husband became president of the University of South Carolina, and I became the university’s First Lady,” she explained. “As such I do a lot of entertaining, to the tune of 200 events per academic year. I wanted to try to influence the community to enjoy more healthful food options, so I started an organic garden behind the President’s House. We started serving lots of plant-based options, and people have raved about the food.” The USC Press published her first cookbook, Greek Revival: Cooking for Life in 2010, and it’s now in its fifth printing. “As you know, research on the Mediterranean diet just keeps getting stronger,” she added. “It helps prevent heart disease and all the contributors to heart disease like high cholesterol; hypertension; inflammation; stroke; Alzheimers; breast, colon, and prostate cancers; arthritis; age-related blindness; birth defects; and childhood allergies and asthma. “The food preparation is simple and the flavors are wonderful, so we can be healthy, fit, and not at all deprived!” Moore-Pastides said. Check out sample recipes from Greek Revival from the Garden: Growing and Cooking for Life, which will be published by the USC Press in June. * Want to know more about the Mediterranean diet? Nutritionist Monica Reinagel shares an eating plan, including recipes and menus, and nutrition advice.

From: http://feedproxy.google.com/~r/epicurious/epiblog/~3/L1Eji03iDLA/garden-to-table-cookbook-for-young-adults.html

Grilled Tuna with Provencal Vegetables

By Monica Reinagel

brought to you by epicurious.com and NutritionData.com

Calories 335; Total Fat 15g; Carbohydrates 15g

Charred eggplant and zucchini are tossed with juicy tomatoes, garlic, herbs, and olive oil and then piled atop grilled tuna steaks for an easy and healthy summer meal. Tuna is a terrific source of anti-inflammatory omega-3 fats, and the veggies kick in a healthy dose of antioxidants and fiber. (Note: Our nutritional analysis does not include the accompanying recipe for easy aioli.) For dessert, try mille-feuille of fresh figs and ricotta.

Go to the healthy recipe on epicurious.com

Photograph By: Con Poulos

Nutritional Information

Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:

  • 335 Calories (17%)
  • 15g Total fat (24%)
  • 2g Saturated Fat (12%)
  • 63mg Cholesterol (21%)
  • 69mg Sodium (3%)
  • 15g Carbohydrate (5%)
  • 7g Fiber (28%)
  • 36g Protein (72%)

See the full nutritional analysis from NutritionData.com

More Healthy Recipes

From: http://feeds.epicurious.com/~r/healthy_recipes/~3/3PDtFF3XdlE/Grilled-Tuna-with-Proven-al-Vegetables-and-Easy-Aioli-242694

Animal Crackers in My Soup

By Sara Bonisteel It’s true, food holidays have gotten a bit out of hand. Is Nutty Fudge Day really necessary when we already celebrate Fudge Day? That said, April 18 is the birthday of Animal Crackers, which is probably the best reason all year to share this Cheese Animal Crackers recipe. This Gourmet recipe is inspired by the 1935 Shirley Temple movie Curly Top, which my friend Orelia had on repeat for much of her early adolescence, along with the rest of the Shirley Temple oeuvre. (That was back in the day when you’d have to wait for the VHS tape to rewind before you could watch the movie again.) I can’t tell you how many times I’ve had this melody running through my head. Now that I’m an adult, I can wash these crackers down with a Grown-Up Shirley Temple. Or be sober and go old school.

From: http://feedproxy.google.com/~r/epicurious/epiblog/~3/tB421bhBuzA/animal-crackers-in-my-soup.html

Restaurant Buffet Survival Strategies

By Joanne Camas We’ve all been there: The overloaded restaurant buffet, stacked with steaming trays of rich food, just beckoning us, “Eat! Eat! Eat!” Resistance is futile. However, there are tricks and tips to manage the buffet without going full-on glutton. Yesterday Harvard HealthBeat newsletter shared research on buffet stratgies from Brian Wansink, professor of consumer behavior at Cornell University, and fellow researcher Mitsuru Shimizu. They supervised 30 observers who watched how more than 300 people tackled all-you-can-eat Chinese restaurant buffets. They monitored how quickly the diners served themselves, what size of plate they chose, where their table was, and whether they faced the buffet, among other factors. Their report in this month’s American Journal of Preventive Medicine revealed that diners who walked around the buffet to see what their options were before serving themselves and those who used smaller plates made fewer trips to the buffet and probably ate less. “Consistent with the idea that small changes might lessen one’s tendency to overeat, deliberative thought about what to serve oneself, and using a smaller plate, may reduce overeating in buffets,” the researchers noted. How do you approach buffet dining? Can you resist all that tempting food? Does your strategy change if it’s an all-you-can-eat, one-price deal rather than a buffet with restrictions?

From: http://feedproxy.google.com/~r/epicurious/epiblog/~3/I3Fg5V0wbbg/restaurant-buffet-survival-strategies.html

Good News for Coffee and Tea Drinkers

By Megan O. Steintrager We’ve reported on the health benefits of drinking both coffee and tea here on Epicurious before, including in last month’s Doable Challenge: Eat for Long Life, and the most recent Tufts Health & Nutrition Letter has more good news. First, in an article that asks “Are Beverage Choices Linked to Depression?” the newsletter discusses a National Institutes of Health Study that demonstrated that older adults who drink four cups of coffee daily have a slightly lower risk of depression, while those who drink four or more sweetened soft drinks (whether sweetened with sugar or an artificial ingredient) are 30% more likely to develop depression. In a weird twist, fruit punch consumption, especially diet fruit punch consumption, was linked to the highest depression risk. Now, as the article points out, the correlation does not necessarily mean causation, and other factors could be at play in the links, so “it’s premature to clear out your refrigerator based on this study,” but it is wise to look to water, tea, and coffee when choosing your drinks. The second article is a special report on tea that touts the drink’s benefits for the heart, bones, and brain, and its ability to reduce cancer risk. All true non-herbal teas are made from the Camellia senensis plant–including green, black, white, and oolong teas–though green and black teas have been the most extensively studied for health benefits, says Tufts. Are you a coffee or tea drinker? I am a daily coffee drinker and from time to time I try to add tea–I think it’s time for another shot! Photo: Megan O. Steintrager

From: http://feedproxy.google.com/~r/epicurious/epiblog/~3/QzAkwQdNVH8/good-news-for-coffee-and-tea-drinkers-healthy.html

My Multi-Course Bagged Lunch: Spring

By Kemp Minifie Lunch is my favorite meal of the day. And five out of seven days a week, I carry my favorite meal to work and eat at my desk. I love lunch so much that I can’t bear to confine it to a soggy sandwich midday. Instead, I stretch my lunch into a series of little tastes, which provide me with rewarding treats to look forward to throughout the day. This habit probably stems from years of work in a test kitchen where my stomach became accustomed to a steady trickle of food all day long. Even though I consume a big bowl of hot cereal for breakfast every morning, I feel peckish by around 10:30 a.m. What’s in my containers changes with the seasons, but what you see above is today’s lunch. Maybe it will give you ideas of ways to reinvigorate your lunch bag. Fresh Fennel (upper row left): I love the mild hint of anise you get in slices of fresh fennel and its dense crunch. It’s more satisfying to me than celery sticks. Red Swiss Chard (lower row left): A leftover from dinner last night. The chard is from the farmers’ market and it’s so young and tender right now, the leaves and stems can be chopped and cooked together, along with some chopped onion, in a total of about 5 minutes. I always make more than I need for one meal to ensure there are leftovers, but no way am I cooking the 3 pounds listed in the recipe. Tip: The link is merely there to give you the gist of how I sauté/braise it.) Carrot Salad (top row middle): I steam the carrots whole–they’re more nutritious that way and it only takes about 12 to 15 minutes–then slice them and toss with some lemon juice, olive oil, coarsely crushed toasted cumin seeds, sea salt, and cilantro. Tip: A little ramekin of toasted cumin is a handy seasoning to keep around for adding a big hit of roasted goodness to lots of different vegetables and whole grains. Chicken Salad (bottom row middle): Rotisserie chickens make throwing together a chicken salad particularly easy. What augments the chicken varies with the seasons. In the spring I start with thinly sliced scallions or chopped shallots and toss them with a little salt to let them wilt while I coarsely shred the chicken (shredded chicken “eats” better and looks more appealing than chopped). After I add lots of sliced or chopped celery, including the leaves, the real fun begins. I start pulling out bottles of briny condiments from the fridge. My current favorite combo is capers, olives, and grilled or marinated artichokes, all chopped. Next comes the microplaned zest of a lemon, followed by the juice, and either some mayonnaise or olive oil. The last touch? Some chopped fresh herbs. I’m craving tarragon and/or chives right now. Tip: Substitute canned tuna or even whole grains such as farro, barley, quinoa, or brown rice for the chicken. Mixed Roasted Nuts (top…<div

From: http://feedproxy.google.com/~r/epicurious/epiblog/~3/PTw991G9aL0/my-multi-course-bagged-lunch-spri.html

After Boston: A Community Pulls Together

By Michael Y. Park It’s been a pretty horrible and frightening week, but the worst tragedies can also remind us that, sometimes, people thrown into the most awful of circumstances can demonstrate exactly why we’re a species of animal worth fighting for. Naturally, each person rises to the occasion according to his or her talents. While netheads like Anonymous and on boards like 4chan and Reddit play junior detective and pore through the gargantuan load of photos investigators have to go through in hopes of glimpsing “suspicious” characters, Boston restaurateurs and just regular folks have been opening their doors and comforting marathoners, survivors and emergency workers through the power of food. El Pelon Taqueria earned kudos around the Web when it put away the ledger and made itself a public spot for the shell-shocked to come in, charge their cell phones, use their WiFi to e-mail worried relatives, and eat and drink. Most importantly, it offered itself up as a place for people to go if they just didn’t want to be alone. And if they couldn’t pay for their meals, it was gratis. Eastern Standard sent over platters of food to the bewildered marathoners stranded at a nearby hotel lobby. Oleana is putting together a fund raiser to see to the long-term needs of victims of the bombings. And Grub Street Boston put together a list of local eateries that donated 40 percent of their profits last night to the Greg Hill Foundation to go to the aid of marathon-bombing victims. You can expect more charitable dine-out nights to come, I’d wager. For those both inside and outside of Boston, Redditors created a thread called Random Acts of Pizza, in which those who want to help can buy pizzas to be delivered to marathoners in need, hospitals, police and fire stations, and shelters. They’ve racked up at least 1,600 orders. At the Boston Globe website, regular Bostonians flooded the site with offers of food, lodging, and company for marathoners and others affected by the bombings. Boston.com has left the posts up as a tribute to the way Beantowners opened their hearts to complete strangers in one of their city’s darkest days. “Anything you need: food, comfy couch to sleep on, and even some wine and a cat to hang out with for as long as you need,” wrote one good Samaritan. There are more stories like these, and there will be many more to come. As of this writing, we know basically nothing about the perpetrator or perpetrators. But what we already know is that whoever commited one of the most heinous acts in recent memory, whatever his or her supposed motivation or cause, really had one primary goal in mind: to make us afraid, to pull us apart, and to paralyze into inaction by making us fear for our own lives. With their simple acts of human kindness, whether it came in the form of a pizza, a beer or a couch, Bostonians have already proven the marathon bomber a miserable failure.<div

From: http://feedproxy.google.com/~r/epicurious/epiblog/~3/b-QPJd5k9is/after-boston-.html

Grilled Oregano Shrimp

By Monica Reinagel

brought to you by epicurious.com and NutritionData.com

Calories 173; Total Fat 14g; Carbohydrates 3g

Shrimp and onions are tossed in seasoned olive oil and grilled for a simple but succulent main course that’s ready in less than 30 minutes. Most of the fat is from heart-healthy olive oil. Shrimp is particularly high in selenium, an antioxidant mineral that protects against cancer. The orzo, dill, and Feta salad suggested in the recipe makes the perfect accompaniment. For dessert, try blackberries with mint tea syrup and yogurt (you can substitute low-fat or nonfat yogurt for the full-fat version suggested in the recipe).

Go to the healthy recipe on epicurious.com

Photograph By: Romulo Yanes

Nutritional Information

Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:

  • 173 Calories (9%)
  • 14g Total fat (22%)
  • 2g Saturated Fat (10%)
  • 64mg Cholesterol (21%)
  • 499mg Sodium (21%)
  • 3g Carbohydrate (1%)
  • 1g Fiber (2%)
  • 9g Protein (18%)

See the full nutritional analysis from NutritionData.com

More Healthy Recipes

From: http://feeds.epicurious.com/~r/healthy_recipes/~3/yE6oKkDI6ks/Grilled-Oregano-Shrimp-242828

Bar Bites at a Restaurant

By Carolina Santos-Neves Mondays at the restaurant we’re closed. Well, our kitchen is closed. This past Monday we hosted friends, and friends of friends for our first official saloon-type evening, where the soulful duo Lady & West sang their folk-like, emotion-inducing music to a crowd of about 50. We knew we’d be serving wine, and plenty of it, but we’d decided that food wouldn’t really be a highlight. Then at the last minute we figured, well, why not sell our Pao de Queijo lamb sliders? People will be hungry. To be honest, a lot of our existing menu appetizers are shareable, even though they’re not necessarily finger foods. Having come to this crossroads, the team began to brainstorm ideas for other bar food-type eats (for future saloon nights) that would work well in this scenario. Popcorn has been overdone, so have crostinis (or have they?), and shrimp cocktail never gets old. Do you have favorites you love to see on bar menus?

From: http://feedproxy.google.com/~r/epicurious/epiblog/~3/TrZ2_B8hv7s/bar-bites-at-a-restaurant.html

The Importance of Keeping Carrots

By Regina Schrambling I know everyone’s all rampety-ramping lately, but the Greenmarkets closest to me still look like dead of winter, aside from the odd flash of green garlic. This was the cornucopia up by Columbia on Sunday, and I can’t tell you how relieved I was to see the centerpiece. We were down to the last half-carrot in the crisper, and I’d been getting borderline panicky. I’ve posted before on how essential carrots are for cold-weather salads, but this is the first spring I realized how much more indispensable they’ve become even as we can get local mesclun and arugula and even pea shoots year round thanks to Gajeski Farms. If you have fat carrots, you can braise them or roast them (ideally in duck fat) or grate them for coleslaw. They last just short of forever, too, which means you always have a fast side when sweet potatoes or winter squash take too long to cook. And of course they’re indispensable if you still make stock, or brave bolognese. All that is probably patently obvious if you do your harvesting at the supermarket. But because I wear the seasonal/local hair shirt, I know carrots are also like snowflakes. No two are alike.

From: http://feedproxy.google.com/~r/epicurious/epiblog/~3/FDRbRKJI3t4/the-importance-of-keeping-carrots-.html

Ramping Up for Spring

By Kelly Senyei It may still be a bit brisk in some parts of the U.S., but all it takes is one look at the sign above to know that spring has officially sprung. My friend Ashley shared this snap on Instagram of a sign she spotted at Manhattan’s Union Square Greenmarket in front of the Lani’s Farm stand. Ramps, the bulbous spring onions that are edible in their entirety, are a great way to add a kick of oniony flavor to seasonal pastas, salads, and soups. Much like scallions or garlic scapes, ramps are delicious when sautéed with a little butter or puréed into a pesto. Check out our Visual Guide to Cooking with Onions for more info about this seasonal favorite, and then get cooking with eight recipes starring ramps: Ramp and Buttermilk Biscuits Guacamole with Bacon and Grilled Ramps Seared Salmon with Linguine and Ramp Pesto Ramp Tagliatelle Spaghetti with Ramps Ramp Soup Roasted Chicken, Ramps, and Potatoes Ramp and Sausage Risotto What’s your favorite way to cook with ramps? Photo: Ashley Mihos

From: http://feedproxy.google.com/~r/epicurious/epiblog/~3/tD1UjJz5X6k/ramping-up-for-spring.html

Cherry Blossom Picnic

By Sara Bonisteel It’s one of my favorite times of year, when the cherry blossoms peak, and all those delicate flowers gracefully rustle over city sidewalks. And from San Francisco to Brooklyn, blossom lovers are getting ready to take in all those shades of pink. The Northern California Cherry Blossom Festival concludes this weekend with an annual parade through the streets of San Francisco, and the following weekend the Brooklyn Botanic Garden will hold its Sakura Matsuri. The trees at that garden are just starting to bloom. Mother Nature‘s rosy show is the perfect excuse for a spring picnic. Fill a backpack with a bento box, some sake, a blanket, and a camera, and you’re ready to go. Recipes to try: -Cherry Blossom Cocktail -Bento Box Soup -Japanese Beef and Scallion Rolls -Japanese Cold Noodles And on a side note, has anyone tried to make their own cherry-blossom tea? I think I might try picking a few flowers in salt and plum vinegar to see what happens.

From: http://feedproxy.google.com/~r/epicurious/epiblog/~3/TBucHwP_Mls/cherry-blossom-picnic.html

Recipes from Gordon Ramsay's Home Cooking

By Lauren Salkeld Thanks to the success of his television programs, including Hell’s Kitchen and Kitchen Nightmares, Gordon Ramsay is one of the most famous celebrity chefs in the world. But his television popularity has also meant that Ramsay mostly has a reputation for scolding and intimidating aspiring cooks. This, unfortunately, is the only Gordon Ramsay many people will ever experience, but there’s another side to Ramsay and it’s very much in evidence in his new cookbook, Gordon Ramsay‘s Home Cooking. In place of the ranting chef we see on TV, this book features a more practical and realistic man, a teacher who wants to help you learn your way around the stove, and who is sensitive to the realities of a home kitchen. Ramsay’s pragmatism is made quite obvious in the table of contents, which lists chapters like “Good Food for Less,” “Cooking in Advance,” and “Cooking for One or Two.” The chapters themselves feature a rich mix of recipes and range from quick and easy weeknight supper solutions to slightly more elaborate dinner party fare. None of the recipes are overly complicated and most fit on a single page. And in addition to recipes, the chapters include brief introductions on the relevant basics. A chapter on fish, for instance, includes handy suggestions for shopping, as well as specific advice on shucking oysters, how to fillet a fish, and cooking crab. The chapter devoted to entertaining offers nuggets of Ramsay’s wisdom, including the genius of serving a cold starter or side, why you should put extra effort into dessert, and a clever trick for keeping your salad greens from going limp: “Put the vinaigrette in the base of the bowl, then cross the salad servers over it to form a kind of stand you can rest the salad greens on, so they aren’t in contact with the dressing. Then, when the time comes to serve, a quick toss and you are good to go.” Ramsay is serious and straightforward throughout the book, but there’s no shouting and no throwing of plates. It’s an altogether softer side of Gordon Ramsay. Recipes to try: Roasted Mackerel with Garlic and Paprika Easy Arancini Malt Chocolate Doughnuts

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