I remember being told in marketing class back in graduate school that the fastest-growing food category in America was hummus. Hummus, our professor insisted, would soon be ubiquitous. I should have heeded his advice and leveraged that bit of 1991 foresight in some way.
You'd think quiche would be a summer picnic staple. In practice, the beloved cheese pies are too darn messy. Cutting one into slices while you're sitting at the beach can be tricky. And if you figure, "Aha! I'll slice it up ahead of time," you discover there's no easy way to transport the individual wedges. Finally, …
What we tried: It seems like everyone and their mother wants to open a food truck.
With high school and college graduation season upon us, you might find yourself stocking up on sparkling wine (if you don't normally). Though the obvious choice is to drink it all, you may find yourself with leftovers after all the parties are over. These five recipe ideas will use up that grad-friendly bubbly so …
I've made no secret of my mushroom love. As I've written, I like to divide them into two categories: the interesting varieties (oysters, shiitakes, morels, puffballs and the like) that I find at the farmers market or forage; and the less-interesting ones (buttons, creminis) I buy at the supermarket. The former I …
Most food is incomplete without a sauce. At the very least, almost everything benefits from the addition of it, a creamy capper to your dish that has the miraculous ability to tie everything together.
Corn takes a lot of flack.
There's all the confusion about its identity, whether it's a grain or a vegetable. The fuss over whether it's nutritionally beneficial. The fact that it's not easy to digest. And don't get me started on high-fructose corn syrup, one of the most maligned ingredients of our time.
Tzatziki sauce is a yogurt-cucumber condiment that makes a variety of dishes way better than they already are: falafel, chicken, most vegetables, anything involving a pita. It's simple to make, and really benefits from some common but specific ingredients.
Sarah Arrazola is not the first to ferment.
“Diane, I'm holding in my hand a small box of chocolate bunnies."