Native to central Asia, scallions are at once crisp and tender, cooling and hot -- perhaps that's why they travel so seamlessly between salads, soups and main dishes. More >>
Native to central Asia, scallions are at once crisp and tender, cooling and hot -- perhaps that's why they travel so seamlessly between salads, soups and main dishes. More >>
The tiny seed can be toasted and used whole, tossed into a jar of fermenting pickles, ground into a powder, or crushed and mixed with vinegar to form the familiar condiment that we spread onto sandwiches. More >>
The tiny seed can be toasted and used whole, tossed into a jar of fermenting pickles, ground into a powder, or crushed and mixed with vinegar to form the familiar condiment that we spread onto sandwiches. More >>
Chef Chris Shepherd gives his take on what to eat, where to go, and what to do in his city, from family-run dim sum and BBQ joints to a pristine local farm.More >>
Chef Chris Shepherd gives his take on what to eat, where to go, and what to do in his city, from family-run dim sum and BBQ joints to a pristine local farm.More >>
The humble, hearty oat deserves a closer look.More >>
The humble, hearty oat deserves a closer look.More >>
By Yewande Komolafe
I first sampled this drink on one of the hottest days of the summer.
My parents were visiting me for the first time since I had moved to New York City, and I had their ten-hour stay all planned out with as many food stops as I could fit in.
One of our stops in Brooklyn was Pies 'n' Thighs, a restaurant where I worked part-time in the pastry kitchen.
We sat down, desperately trying to cool off, and when our drink orders arrived, one of them was this frosty, palate-cleansing cucumber cooler.
Making the pale green drink at home couldn't be easier: peeled cucumbers whiz in a blender with water and fresh ginger, and the resulting purée is strained through cheesecloth and rounded out with a touch of lime juice.
It's the perfect non-alcoholic thirst-quencher for these hot July days.
Tuesday, June 11 2013 7:20 AM EDT2013-06-11 11:20:54 GMT
CARAMEL DIP 6 ounces silken tofu 1 cup brown sugar 1 ½ teaspoons lemon juice ¼ teaspoon salt Place tofu, brown sugar, lemon juice and salt in blender. Blend until smooth and creamy. Serve with apples,More >>
CARAMEL DIP 6 ounces silken tofu 1 cup brown sugar 1 ½ teaspoons lemon juice ¼ teaspoon salt Place tofu, brown sugar, lemon juice and salt in blender. Blend until smooth and creamy. Serve with apples,More >>
Tuesday, May 14 2013 7:31 AM EDT2013-05-14 11:31:05 GMT
Crispy Kale Chips: Fresh Kale (12-24 oz) 1 tbsp Vegetable Oil Kosher salt or sea salt Preheat oven to 250 degrees. Wash kale. Tear larger pieces, if necessary. Spread evenly on a non-stick bakingMore >>
Enjoy a recipe for crispy kale chips from the Pittsburg Farmer's Market!More >>
Wednesday, April 10 2013 5:11 AM EDT2013-04-10 09:11:37 GMT
STRAWBERRY SMOOTHIE 1 cup vanilla soy milk 1 cup soft silken tofu 1 box (10 oz.) frozen strawberries ½ cup orange juice 1 tablespoon honey Place all ingredients in blender and mix on high until thoroughlyMore >>
STRAWBERRY SMOOTHIE 1 cup vanilla soy milk 1 cup soft silken tofu 1 box (10 oz.) frozen strawberries ½ cup orange juice 1 tablespoon honey Place all ingredients in blender and mix on high until thoroughlyMore >>
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