WHAT'S FOR DINNER
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SHINE SUPPER CLUB
Here's a dinner that feels truly elevated even though it's a cinch to throw together. Crispy, moist crab cakes are always a treat, and they play perfectly against a perky couscous salad full of radishes and cucumber. You've got texture, color, taste -- and of course, it all comes together in about an hour.
Makes 12-14 warm bites
3 tablespoons unsalted butter...Read More »
2 celery stalks, finely chopped
2 tablespoons finely chopped yellow onion
1 tablespoon water, if needed
1 cup (8 fl oz/250 ml) heavy (double) cream
1 1/2 tablespoon Dijon mustard
1 1/2 tablespoon finely chopped jarred pimiento (sweet pepper)
Salt and freshly ground white pepper
1 egg, lightly beaten
1 pound (500 g) lump crabmeat
1 1/4 cup (5 oz/155 g) fine dried bread crumbs
2 tablespoons vegetable oil
1/2 lemon, cut in wedges, for serving
1. In a small saute pan over low heat, melt 1 tablespoon of the butter. Add the cel
- By Everyday Food | Shine Food | 1 hour 45 minutes ago | Comments
...Read More »
Need a little midday nosh? Try this for an afternoon snack: Here are the food links that our Editors are loving from around the web.
If your fruit goes bad before you get a chance to eat it, here's your solution: a bowl that detects mold before we can see it. [Mashable]
Remember our Easy Chocolate Fudge with Pretzels? Now try that flavor combo in cake form. [Serious Eats]
Taco Bell is trying to lure health-conscious eaters with a "Power Protein" menu. [Ad Age]
Listen up, potential chefs: You might want to think twice before spending your savings on culinary school, says a student who sued (and won). [Eater]
Jon Favreau got behind the line and cooked with Wolfgang Puck last night. [Grubstreet]
Try making ten pestos without using a single basil leaf. [Yahoo! Shine]
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- Everyday Food | Shine Food | 4 hours ago | CommentsSome kids go off to college knowing how to braise, truss, sauté, and simmer. And then there's the rest of us.
The thing is, cooking just isn't that hard. Sure, there are dinners that take hours (or even days) to prepare, but we're not here to talk about those. Today, we're focusing on the basics. These recipes are the simple, must-make meals that everyone (we're looking at you kitchen nubes) can -- and should! -- cook right now. And a special thanks to our facebook followers who offered up their favorite EDF recipes.
Every Week Roast Chicken
Sarah Carey declares this recipe a winner and her personal favorite. Stop fearing raw poultry and try this now -- remember to let your bird come to room temperature before popping it in the oven (it will cook more evenly that way).
1 whole chicken (a 3 1/2 to 4 pound bird will serve 4)
Olive oil (optional)
1. Preheat oven to 450 degrees. Season chicken generously with salt. If the bird is small, rub with olive oil...Read More »
- 5 hours ago | CommentsThere are certain labor-intensive recipe phrases that can make the most diligent cook roll her eyes. "Do I really have to do that?" we wonder. Leave your Do I Really Have To Do That? questions in the comments and they shall be answered, saving us all a lot of needless trouble.
"A lot of peeling is just habit," writes Mark Bittman on the the New York Times blog, Diners Journal. "We were brought up peeling potatoes and carrots so we peel potatoes and carrots." In the case of conventionally grown produce, there might be reason to do this. "When fruits and vegetables are grown with heavy doses of pesticides […] maybe it's safer to peel the outside than wash it."
But more of us are turning to organic produce, especially in the summer months when bushels of ripe tomatoes call out from country roadsides. Do we really need to peel farm fresh veggies? The blog Zen Habits points out that in many cases peeling is not only a bother but a bad idea: we're scraping off the nutrients closest to the skin, and in some cases, the best flavor. We turned to Erin Alderson, creator of the popular vegetarian cooking blog, Naturally Ella, for answers.
By Kelsey Miller, Refinery29
There is little in this life that makes us feel more healthy, glowy, and Paltrow-esque than a big glass of green. Now, we may have been a little bit skeptical about some of her lifestyle choices, but this is one thing Gwyn definitely got right. A green smoothie is a fantastic addition to your regime, whether you're looking to boost nutrient-intake, kick-start your metabolism, or just start the day off on a healthier note. Here at R29, we're utterly hooked on our green drinks, both juiced and blended. Not only are they packed with nutrients, but somehow, if you start the morning with one of these you'll find yourself eating better throughout the day. But the smoothie blends have a major leg up on juice for two reasons.
RELATED: Is This The New Superfood You're About To See Everywhere?
First, with smoothies, you keep all the fiber and nutrients that get discarded in the juicing process - a major necessity for the metabolic benefits of greens. Second, an...Read More »
SUPPER CLUB PICK
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