Combining grapefruit, tequila, lime, and a salted rim, the Paloma resembles a margarita, but with the added fizz of club soda or grapefruit soda. The Paloma is one of my favorite cocktails, particularly on a hot summer afternoon.
Everyone's always gushing about chocolate, chocolate, chocolate for Valentine's Day while I'm over here like, "Um, vanilla please!" It's true that chocolate has become synonymous with theholiday, perhaps because of its aphrodisiac qualities, but vanilla is not to be overlooked. Its alluring scent is thought to stimulate and arouse. Besides, is there any dessert more seductive than a classic vanilla créme brûlée? Not for me.
Chocolate ganache — which can be rolled into truffles, draped over cakes and used as a divine dip for strawberries — is a surprisingly easy treat to make. Good quality chocolate, cream and butter are the base.
I'm a huge fan of antipasti platters. They're usually my go-to when dinner plans are up in the air and the fridge is a bit sparse. After traveling to New Orleans for the first time and tasting my first muffuletta sandwich, I knew I needed to create my own.
Making candies can seem like a daunting task for any home cook, but with recipes like this one, it can be simple! Usually, when you make candy you need to bring sugar up to a precise temperature and the whole thing can be very fussy. But making these tootsie rolls is as easy as melting some chocolate and mixing a few ingredients into it. When you make homemade candies though, I think it's important to put your own spin on them. That’s why I added some cinnamon and chile and used a local stone ground chocolate as the base. Yum.
The Boston area brunch scene is currently mourning the loss of one of the best Bloody Mary bars in town with closing of East Coast Grill, a Cambridge institution.
A fitting tribute would be to set out a savory spread of garnishes and invite guests to create their own morning cocktails.
Popcorn is one of my favorite snacks, especially for late night TV watching. On its own, the kernels are very low calorie, but I have a tendency to dump on enough butter to drown a small bird. Sound familiar? For this recipe, I set out to make a seasoning that was spicy, sour, salty, and a little sweet—one to indulge my midnight snacking habits without ruining a whole day of healthy living. Addictive, with Thai tastes that really pop, this is a snack so satisfying you'll never miss the butter deluge.
Ground beef was starting to feel blah. So I decided to liven up taco night with sweet shrimp, made smoky with a little shower of powdered chipotle and finished with a drizzle of chipotle-lime crema.
In an effort to avoid soggy tacos, I've opted to skip the salsa and keep things simple with the tropical taste of mango and creamy avocado cubes, a nice contrast to the crisp shredded lettuce and juicy shrimp.
Quinoa (pronounced Keen-wah) is a grain-like seed worth getting to know. It ranks right up there with kale on the list of super foods — foods thought to be incredibly nutritious and beneficial for your health. When prepared correctly, quinoa is nutty and buttery with an absolutely wonderful texture, making it a great stand-in for couscous and many other grains. But ‘correctly’ is the operative word because when it's not prepared right, quinoa can literally leave a bitter taste in your mouth. It has an outside protein coating that is unpalatable, but this is easily remedied.
Whatever reason you choose not to imbibe, you deserve a delicious drink.
Mocktails — the slightly irritating moniker for an alcohol-free beverage — have been getting more attention lately. With top-notch bars and restaurants carrying house-made syrups, infusions and fresh juices, teetotalers and those taking a temporary break from booze have come to rightly expect something made with the same care and attention as a classic cocktail.
On their own, cucumbers can be bland. But this versatile veggie is the perfect vessel for an array of flavors; that's why they're popular in cuisines from all over the world!
Because cukes have such a light, bright flavor, I like to contrast those qualities with richer, savory ingredients.
Miso paste — the Japanese seasoning and condiment made from fermented soybeans — isn't just for soup. It adds wonderful depth to dressings and marinades, and even baked goods, and can range in color from light to dark.
It’s always a tug-of-war this time of year between healthy post-holiday eating and satisfying comfort-food cravings. Like everything in life, it's important to strike a balance. If you commit to only salads and yogurt, in a week you might end up behind the garage binging on leftover christmas cookies. I love this soup because it walks the fine line of feeling somewhat indulgent, while still being healthy and satisfying.
It's January and you know what that means... time to eat and live healthy(er). Like many, I resolve to eat a more nutritionally dense diet, one that is not only better for me (and my waistline) but also better for the planet. While I'm not a vegetarian, I think vegetables will be a big part of helping me stick to my goals. And I can't think of a better way to consume the recommended daily dose than with a curry.