- In The Pantry | In The Pantry | Wed, Dec 18, 2013 2:50 PM EST | Comments
Make it yourself or buy it off the shelf? This week on "In the Pantry," host Aida Mollenkamp helps you navigate the do-it-yourself revolution to make sure you're spending your time and money wisely.
Make the bread, buy the jam. " The cost of buying a really great artisanal loaf of bread probably puts you out about $4 these days," says Mollenkamp. "Taking the time to make homemade bread, having the smell waft through the house, with a little bit of prep work, I say it's worth it." Jam, however, is a big project and requires ingredients, specialized equipment, and uses up too much counter space when you make it. So make the bread and buy the jam.
Make the granola, buy the yogurt. Mollenkamp says you'll spend about $4 for 32 ounces of yogurt. It will cost you about the same amount to make homemade yogurt, and it would taste the same as store-bought. But artisanal granola is costly, and you'll save money making it because you probably have all of the ingredients you...Read More »
- Food52 | In The Pantry | Wed, Dec 18, 2013 1:42 PM EST | Comments
There's something about frittatas. It's not just that "frittata" is a fun word to say (along with croquembouche). Frittatas are inherently classy and casual -- they guarantee an enjoyable meal, a leisurely conversation, a relaxed dinner over a bottle of wine. You could make it for your kids and they would be thrilled by the prospect of having eggs for dinner -- or you could make it for an unfussy first date. The bottom line is: You can't go wrong with a frittata. And the butternut squash soup adds a slight sweetness to the meal, coming together in the time that it takes to bake and set the frittata.
Want to make it vegetarian? Replace the chicken stock with vegetable stock. Looking for the meat? Don't -- this meal is surprisingly filling, and the eggs pack in the protein. You don't have to use turnip greens, either; any dark, leafy green will do.
2 tablespoons olive oil...Read More »
1 large or 2 small white potatoes, skin on and
- Oprah.com | In The Pantry | Mon, Dec 16, 2013 3:37 PM EST | Comments
By Lynn Andriani
The Cheese That Adds Another Layer of Flavor
You know grated Parmesan makes pretty much any pasta dish taste a zillion times better, but even if you're not making carbs for dinner, it's smart to toss a container of the "King of Cheeses," as it's known in the dairy industry, into your grocery cart. A few spoonfuls add just enough salty tang to salads, and, when mixed with bread crumbs, make a terrific crust for oven-fried chicken. Parmesan's super powers don't end there, though. Whisk a few tablespoons of the cheese with a beaten egg and swirl it into a simmering minestrone, Italian wedding or even chicken soup; the egg will cook in the hot soup, and the mixture will add texture and a savory heft.
Read More: 5 Delicious Homemade Food Gifts
The Protein in an Unassuming Can
When we're focused on getting in and getting out of the supermarket, we often head to the perimeter, picking up fresh vegetables, meat and milk. But we need to make a note to take a quick detour down...Read More »
Every week on Food52.com, Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius.
Today: Creamed greens were always comfort food, but now they don't need the steak on the side.
Creamed spinach -- let's own it -- is just an excuse to eat swirls of cream.
The greens are almost an afterthought to get it to sit up on the plate, a thickening agent. You could be eating creamed mesclun -- would you know the difference?
And there's nothing wrong with that. Some go to the steakhouse for the sides alone. But there's so much potential to tease out from the presence of a good green, and add even more dignity to cream's noble head start.
Enter: kale. Specifically, lacinato. Unlike spinach, it doesn't lose its structure, and shrink into pudding.
You've met kale, right? It's that thing you ate for lunch the past three days. But while we usually pigeonhole it into salad and smoothies, this is kale for the holidays. (Thanks for letting us borrow your kale for a minute, j...Read More »
- Redbook | In The Pantry | Fri, Dec 13, 2013 3:55 PM EST | Comments
'Tis the season for eating, so we're always looking for ways to make our favorite treats a little healthier. Enter this brownie recipe by Rebecca Andexler, author of cooking, baking, and parenting blog A Homemaker's Habitat. Andexler created the dark-chocolate sweets in collaboration with Bush's, which explains their secret nutritious ingredient: black beans. The beans give the brownies an extra healthy fiber boost, and no one ever needs to know your secret.Ingredients
1 can (15 ounces) black beans, drained and rinsed
1/2 cup dark chocolate chips
1/4 cup all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon kosher salt
2 large eggs
3 tablespoons vegetable oil
1.5 teaspoons vanilla extract
1 each large piece of parchment paper
1/4 cup dark chocolate chips (optional topping)
1/4 cup chopped walnuts (optional topping)
Related: 25 Foodie Gifts Under $50
1. Preheat oven to 350 degrees F.
2....Read More »
What's your favorite DIY gift to receive?