I’m one of those people who looks at food and thinks, “Could I make this myself?” I figure it’s always worth a shot, especially if I feel like I’m paying a lot for something on a frequent basis. When someone told me that Greek yogurt is just strained regular yogurt, I made a mental stink-face thinking about the fact that I was spending $7 every few days on quarts of Fage. So I looked up a few different recipes, tried it a few times, and found out that Greek yogurt is one of the easiest things to make at home. I’ve been making it for the last five months. If I make it with organic milk, I save 50% each time; if I make it with conventional milk, I save 80%. EIGHTY. BEAT THAT.
Now, small disclaimer before we launch into the recipe: I’ve been working with food and in kitchens for a very long time, and I’m not squeamish about the potential hazards of fermenting stuff at home. But you are going to be fermenting dairy, so make sure your equipment is sterilized before you go ahead. Keep reading »
Activities are wonderful, but sometimes, it’s fine to want to shut the world out for a couple of days, and make some serious time for you. Don’t be afraid of FOMO, either. There will always be another party, another pub crawl, another picnic. The time you’ll spend indulging in the things you want to do, alone, are well worth it. Here’s a handy list of awesome things to do this holiday weekend!
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There is one dessert I will never pass up. It’s name is crème brulee. Its glossy sugar casing only hints at the delectable creamy goodness underneath. There were two must haves on my wedding registry: a massage chair and a crème brulee torch. I have yet to break out my torch, but these recipes are just the inspiration I need to light my fire.
Iced tea is my cool-down drink of the summer. While there are many store bought options, I have come to love making my own. Brewing your own iced tea puts you in control of the strength, sweetness, and ingredients, plus it’s the perfect opportunity to utilize fruit and fresh herbs to create unique drinks week after week.
Arancini is a popular Italian dish in which balls of rice, often mixed with cheese, are breaded and deep fried. Thus the common nick name, rice balls. My Italian brother-in-law, who prepared them regularly at his deli, introduced me to them and I fell in love with how creamy and cheesy the inside of these nuggets are. The result is mouth-watering food in the palm of your hand. Wanna make them at home? Try one of these eight recipes or create your own!
Restaurant owner Daniel McCawley’s clever response to a sexist comment requesting that his waitresses “show more skin” had me cheering in the wings … and craving potato skins. If I owned a car, I would road trip to West Virginia to dine at Daniel’s Atomic Grill. Instead, I promise to share his story and think of him as I snack on potato skins this weekend.
I’m allergic to shrimp, so I rarely partake in paella at restaurants; however, a few weeks ago I had a vegetarian paella that was orgasmic. Gato, a restaurant here in NYC, serves a kale, wild mushroom, and crispy artichoke paella topped with a sunny side up egg. The runny yoke was the perfect compliment to the crispy texture of the rice and artichokes. Even without seafood or sausage, this dish delivered complex smoky flavors. I woke up the next morning craving another bite! It has inspired me to master my own paella for my next dinner party. Here are some recipes to try!
Apparently, I have been living under a rock for the past 28 years of my life. This weekend, I tried ramps for the first time and I am smitten. At our Mother’s Day dinner at X20, I ordered risotto with mushrooms and ramps. I love mushroom risotto, but the leafy ramps stole the show. These flavorful vegetables are a cross between garlic, scallions, and chives. The bad news: these tiny morsels are seasonal. The good news: they’re in season right now! Run to your local farmer’s market before they disappear.
French fries are my happy food. I have never met a French fry I didn’t like. Sometimes I order an entree simply because it comes with fries, like, if it’s between a premium cut of steak with greens or a burger with fries … you get the idea. In high school I worked at a luncheonette where the staff became obsessed with “Frank Fries.” We perfected these French fries by tossing them in Frank’s hot sauce and roasting them in a convection oven. I’ve tried quite a selection of French fries in my day, but even I was shocked to find some of these fabulous French fry recipes!
I have never been a huge hot dog fan. Years of seeing boiled hot dogs served up by lunch ladies left me with a sad impression of the traditional wiener. In recent years, the hot dog food trucks of New York City have opened my eyes to the possibilities. I may not jump at the chance to eat a hot dog, but when topped with some of these savory combinations even I can’t resist.