With many foods in short supply, Soviet bakers had to be creative. And while the U.S.S.R. is gone now, the walnut-shaped oreshki cookie endures. Russian ex-pat Alina Selyukh shows us how to make them.
A retro homage to Joyce Chen, my grandmother Harriet and American Chinese food straight out of the 1960s.
It's hot out there. And a great time to add a little simple syrup and muddled fruit to your favorite wines, and churn out some refreshingly boozy drinks.
Summer time is lazy time. When the days are at their longest and the sun at its hottest, smart mixologists turn to recipes that are easy to make, easy to like, and play nice with whatever is searing on the grill.
Here are five cocktail recipes sure to turn up the fun and have you sipping sunshine in no time.
Friends of mine recently hosted a game night, and before we dove into a rousing round of “fish bowl,” everyone enjoyed DIY summer rolls. For many, it was the first time building their own rolls and it made for a fun, interactive experience.
We all love the smell of those soft pretzels at the mall, but why go buy just one when you can make a dozen yourself?
Soft pretzels are actually not as difficult to make, or shape, as they may seem. The 6-ingredient dough comes together in a matter of minutes, and in under 2 hours you can have delicious homemade pretzels that that will satisfy any soft pretzel craving, and save you a trip to the mall. Personally, I’d rather make my kitchen smell that yummy anyway!
Here are a few tips to successful soft pretzels at home:
Whether you’re planning on Corned Beef, Irish Stew, or another traditional dish for your St. Patrick’s day feast, these are the only two side dishes you’ll need on the table.
Colcannon is a lesser-known Irish accompaniment, which is really a shame because it’s just about the most delicious mash-up you can imagine. Creamy mashed potatoes meet tender green cabbage and buttery sautéed leeks. You can cook up the greens while the potatoes are boiling, and everything comes together in a snap. Simplicity never tasted so good!
It doesn't matter if you're vegan, paleo or an unrepentant carnivore – we've got the CSA for you!
If like most climate scientists, you believe humans are the reason the ice caps are melting, you’ve probably given some thought to your footprint. There’s a lot to consider - energy, waste and, of course, your food choices. Maybe you’re looking for ways to do your part, or at least avoid contributing to the demise of the human race, but veganism just isn’t your thing. Or, maybe you’re a vegetarian looking to further decrease your footprint. Whatever your lifestyle aspirations, Community Supported Agriculture (CSA) may be your ticket to a clearer conscience.
This recipe is adapted from Julia Child's Mastering the Art of French Cooking and makes enough crepes for one 12-layer crepe cake with 2 to 3 trial crepes to get the hang of it (which will still be delicious and should be considered snacks for the chef).
There's a romantic holiday just around the corner, and there's something about romance that tends to spark a little creativity in some of us. Rather than let a restaurant take all the glory for a delicious confection, get inspired and let your creative juices flow. Baking not your thing? Not to worry. If you’d still like to make an impressive dessert for dinner guests – or that special someone – we have the answer. The Crepe Cake. Baking prowess is replaced with simple patience — the patience to stand at the stove for a bit and master the art of the crepe.
I tend to crave warm spices all winter long. From gingerbread cookies to braised short ribs — the more warm spices the better. But after the holidays, I find myself craving foods that are a little less...indulgent. Not less flavorful, mind you, just a little less heavy. And this stew really delivers!