WHAT'S FOR DINNER
MUST-READ FOOD STORIES
SHINE SUPPER CLUB
- Esquire.com | In The Pantry | Mon, May 13, 2013 1:57 PM EDT | Comments
Published in the May 2013 issue
Chef Michael Kaphan, Purdy's Farmer & the Fish, North Salem, New York
I'm a chef who grew up in the era just before the green-market revolution. Like so many others, my mother was a Birds Eye queen, and the Jolly Green Giant was her best friend, always hiding in the cupboard. So as I grew older and my passion for food grew, I wanted to come up with a simple, tasty, and healthy way to prepare garden or green-market vegetables. After many years of cooking, I find myself always returning to this one tried-and-true technique. It never fails me, and my guests always want to know how I did it. Simplicity, I tell them. The secret lies in the technique, and after a couple tries, you'll pick it right up. To use a restaurant phrase, it's done à la minute - "in a minute," or done to order. The goal is a reduced sauce clinging to vegetables that still have their picked-from-the-garden taste.
There's another phrase in professional kitchens: mise en place, meaning a...Read More »
- Sarah Mccoll, Shine Staff | Shine Food | Mon, May 13, 2013 11:01 AM EDT | Comments
Shine's going gluten-free this week for National Celiac Awareness month. We'll be serving up smart ideas, solutions, stories, and of course, super-delicious recipes to help you eat sans gluten––without feeling like you're missing a thing.
We are a little obsessed with Kristine Kidd's approach to food. Her recipes are unfussy, fast, and fresh, so when she says they can be whipped up every night of the week, we believe her. Kidd's newest cookbook, Weeknight Gluten-Free, is the like a touchdown-filled playbook for the gluten-avoidant household. There are no weird fake foods here or War and Peace-length ingredients lists. This is real food, made simple. We're sold, but see for yourself.
Grilled Steak and Fingerlings with Herb Salad
This is a 21st century upgrade to the classic steak and potatoes dinner.
Cumin seeds and coriander seeds, 2 1/4 teaspoons each
Flank steak, 1 1/2 lb (750 g)
Extra-virgin olive oil, 1/2 cup (4 fl oz/125 ml) plus more as needed
Kosher salt and freshly ground black p...Read More »
- Wed, May 15, 2013 4:36 PM EDT | CommentsMy after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an afternoon, with Nickelodeon reruns stretching into the distance.
This month, the Shine Supper Club is celebrating our nostalgic childhood favorites. Were you crazy for popsicles on hot afternoons? Mad for mac and cheese? Join us by revisiting a classic in your kitchen, and sharing a recipe, photo and a story about just how good it was back then. Here's how it works:
1. Write a blog post telling us about your favorite childhood recipe by Monday 11:59PM PST, May 27th. Be sure to include a photo and a recipe.
2. Mention and link to the Shine Supper Club in your post: http://shine.yahoo.com/supper-club/
3. Tweet @YahooShine with a link to your post and include the hashtag #shinesupperclub. Aren't on Twitter? Email the link to shine_sarahmccoll at yahoo.com. We will compile the links in a slideshow on Shine featuring all Supper Club participants.
4. Finalists will be posted in a poll by 12PM PST Tuesday, May 28 with voting open to the community until 12PM PST Thursday, May 30. The winning recipe will be added to the Shine Supper Club winner's circle (with a badge to post on their blog) and featured on the Shine homepage.
Learn more about the Shine Supper Club
- Mon, May 13, 2013 9:58 AM EDT | CommentsFrom aging your own booze to carbonating your cocktails, our Mommy Mixologist shares the recipes so trendy that your friends will think you hired a professional bartender. By Kim Haasarud, REDBOOK.
More from REDBOOK:
- Good Housekeeping | Shine Food | Fri, May 10, 2013 11:40 AM EDT | CommentsHealthy cookies? I know, it sounds like an oxymoron. And believe me, I understand your skepticism! But I went on a mission to find them, and I actually dug up some good options. The cookies listed below are made predominantly with whole grains, have only a reasonable amount of sugar, and clock in at no more than 130 calories per serving (a diet-friendly amount). Here are my picks:
Want healthy cookies? Find out the best healthy cookies.
Related: 50 Best Low-Calorie Snacks
1. 100% Whole Grain Fig Newtons (2 cookies)3. Barbara's Bakery Snackimals in Wheat Free Oatmeal (about 10 cookies)
2. Back to Nature Apple Cinnamon Oat Grahams (2 full sheets), Golden Honey Oat Grahams (2 full sheets), or Crispy Oatmeal Cookies (2 cookies)
4. Kashi Cookies (1 cookie) in Chocolate Almond Butter, Oatmeal Raisin Flax, or Oatmeal Dark Chocolate
5. Willamette Valley Granola Company Granola Chips (about 20 chips) in Butter Pecan, Vanilla Bean, and Honey Nut
Related: Healthy Cookies Recipes
What are your favorite healthy cookies? Let...Read More »
SUPPER CLUB PICK
My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an