Blog Posts by Epicurious.com

My due date is, amazingly, only a week away, and I feel like I've blogged about every possible pregnancy-related food issue at this point, but I got such a terrific response to my post about cooking for baby that I figured I'd mine the collective wisdom of the Epi community one more time. This week's topic: What foods are beneficial during breastfeeding? I've done a bit of reading on the subject, and these seem to be the experts' recommendations:

-In general, eat a healthy, balanced diet of a variety of foods, similar to what you ate while you were pregnant.

-Be aware that the types of fat you eat can affect the fat composition of your breast milk. So, aim for more "good fats" (unsaturated fats and omega-3s, such as those in avocados, nuts, olive oil, and oily fish) and fewer "bad fats" (saturated and trans fats, such as those in red meat and full-fat dairy).

-You need a lot of calcium when breastfeeding. Supplements are probably a good idea, but in addition, try to

We're the last people to knock good ole PB&J, but maybe peanuts are banned from your diet or from your kids' school. Or maybe, like us, you're just looking for a greater spread of options when it comes to sandwich and toast toppings, cookie ingredients, and things to pair with jam and chocolate. We explored the possibilities, scoured the grocery stores, and gathered a panel of kids and Epicurious editors to taste-test nine peanut butter alternatives. Our mouths are dry, our bellies are full, our hands are sticky, and we're ready to share our results!

The completely addictive winner of the peanut butter taste test

Please note that some of these spreads contain peanuts or are processed in a plant that contains peanuts or tree nuts, so be sure to check labels carefully if peanuts must be avoided due to an allergy.

Woodstock Orchards Unsweetened Apple Spread

Henry Tarplin, 17, remarked upon the "refreshing bursts of fruity flavor" in this robust apple butter, which is made

Living in New York is certainly financially and nutritionally challenging, especially when there are so many restaurants to try. Since my brother moved to New York, he and I have made it a point to cook together every Monday night. Our goals are to improve our culinary skills and to replicate a dish we've seen on a restaurant menu by searching in the Epicurious database. This is not the most original idea but it's proven to be successful more often then not. We look for recipes that we think will be delectable, affordable and healthy.

Since we both love fish, we've cooked a number of fish recipes already. As a result, we have become Spanish mackerel fanatics. For some time now it's been popping up on menus everywhere, either as tartar (ie: raw) or roasted. It also happens to be very reasonably priced ($8.99 per lb at our fish market) and it's one of the richest sources for Omega-3 fatty acids. Last night we made Maple Soy Glazed Mackerel Fillets with Avocado. Let's just say that

When sleepover camp ends, the Staples parking lot fills to capacity, and sweaters replace swimsuits, it can only mean one thing: Back-to-school season has arrived! Put on those thinking caps, because it's time to plan and pack lunches to delight your little ones and keep them energized throughout the day. We realize that no two children are alike, especially when it comes to lunch-box favorites. This year, why not pack your kids a homemade meal that fits them just as well as their first-day-of-school outfit? Whether you're looking to break out of the peanut-butter-and-jelly rut, fuel up your little soccer player, or accommodate dietary restrictions, we have the sandwiches, salads, snacks, and sweets to satisfy all kinds of young eaters-even super-picky ones. With these recipes, your child's lunchbox not only will deserve an A+ but also will be the talk of the cafeteria table.

Waffled Ham and Cheese Sandwiches

Gourmet | January 2004

Yield: Serves 12 children (makes 32

This brunch highlights the best of summer: assorted fruit with a honey-yogurt dip, a quiche filled with fresh corn and a spiced nectarine coffee cake.

Servings: 4

• Fresh Fruit with Honey-Yogurt Dip
• Fresh Corn Quiche
• Grilled turkey breakfast sausages
• Spiced Nectarine Cake
• Coffee and Tea

Spiced Nectarine Cake

Bon Appétit | August 2005

Yield: Makes 8 servings

This can also be made with white nectarines, or about six large plums or pluots. It's great with ice cream or whipped cream.

Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 cup plus 3 tablespoons sugar
• 2 large eggs
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons finely grated lemon peel
• 1 1/4 cups self-rising flour
• 5 medium nectarines (about 1 3/4 pounds), halved, each half cut into 4 slices
• 3/4 teaspoon ground cinnamon

Preparation

Preheat oven to 350°F. Generously butter 9-inch-diameter

• Shrimp, Corn, and Red Pepper Salad Sandwiches
• Jamaican Jerk Potato Salad
• Watermelon Pudding (see full recipe below)
• Crushed-Mint Lemonade

Watermelon Pudding

Gourmet | July 2004

Yield: Makes 6 servings

This is a variation on the Sicilian classic gelo di melone, which is steeped with jasmine flowers. We substituted anise seeds but kept the traditional garnishes of chocolate shavings, pistachios, and whipped cream.

Active time: 30 min Start to finish: 4 hr (includes chilling)

Ingredients

• 6 cups coarsely chopped seeded watermelon (from a 4 1/2-lb piece, rind discarded)
• 1/4 cup cornstarch
• 1/2 cup plus 1 teaspoon sugar
• 1 teaspoon anise seeds
• 2 teaspoons fresh lemon juice, or to taste
• 1/3 cup heavy cream
• Garnish: chopped shelled pistachios (not dyed red); white or dark chocolate shavings, removed with a vegetable peeler

Preparation

Purée watermelon in a blender until smooth, then pour through

Servings: 4 to 6

• Whole Wheat Date Rolls
• Turkish Poached Eggs with Yogurt and Spicy Sage Butter
• Yogurt-Marinated Chicken Kebabs with Aleppo Pepper (see full recipe below)
• Pistachio-Filled Crescents
• Cheese-Filled Birds' Nests

Fresh juice

Yogurt-Marinated Chicken Kebabs with Aleppo Pepper

Bon Appétit | July 2009

by Steven Raichlen

Musa Dagdeviren is the go-to guy if you want to know about Turkish barbecue. Spend a couple of hours with him in the open kitchen of one of his Çiya restaurants (in Istanbul), and you'll wonder if there's anything he doesn't know about Turkish cuisine, let alone grilling. He'll start with chicken thighs marinated in creamy Turkish yogurt, chile paste, and garlic-to be grilled on skewers over charcoal. Before you know it, he's grilling meatballs, quinces, shallots, even bread dough loaded with ground beef. Here's one of the "simpler" dishes in Musa's repertoire-if simple means merely ma

I love summer for many reasons, but one of my favorite things about the season is fresh corn. It's just so sweet, almost like dessert. In fact, in my opinion, corn makes a fantastic dessert ingredient. In Brazil, where I grew up, a lot of sweets are made with corn; my favorite is called Curao de Milho Verde (essentially a corn pudding made with sugar, coconut milk, and cinnamon). But it wasn't until a few years ago that I started seeing corn-flavored desserts popping up in the U.S.

The first one I noticed was a corn gelato at Otto Pizzeria. It was silky and sweet like creamed corn, the most memorable part of the meal.

Then last summer I had a velvety and moist corn budino at Locanda Verde, again the best part of dinner. And finally, this past Sunday at Blue Hill, I indulged in a grilled corn gelato that tasted so pure and true, it was like biting into an ear of fresh grilled buttered corn, except lusciously frozen. All three experiences have been so life changing that I