I know very few people in this world who don’t love a smoothie. Whether it be for breakfast, a mid-afternoon snack or a post workout shake, smoothies cover all bases and they just happen to be a joy to drink. Yes, even the kale ones! Read More
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This refreshing salad balances bitter radicchio against oranges and nutty farro. Loaded with vitamins and fiber, farro is a nutritious but often overlooked grain. I love how the fennel bulbs tease out this healthy salad’s sweetness. Try serving it for a light weekend brunch.
Grains are a great way to add texture to any salad. Try these recipes using grains and ingredients from your local farmers market:
Winter weather inspires warm and comforting meals-stews, soups, and braises that are carb-heavy and rich. As delicious as these foods are, it’s nice to enjoy something bright and sweet.
A lemon bar can transcend the heaviness and remind me that warmer weather and sunny days are in the not-so-distant-future. There is no better fruit than a lemon to help clarify that vision.
The simple and humble lemon is the perfect fruit in this dessert that for me sometimes doubles as an indulgent breakfast treat. Lemon Bars are a classic, and there are many recipes for this treat, but I promise you none are as good as this recipe that I adapted from Thomas Keller’s cookbook Ad Hoc at Home.
They start with a crust that tastes and smells like the perfect sugar cookie. It’s then topped with a velvety and tart, stove-top lemon curd. All you need is a dollop of freshly whipped cream (or piped meringue if you’re feeling fancy) and you have yourself a little bite of sunshine, no sunscreen required.
Tara O’Keeffe is a food writer and founder of FunFearlessFoodie.com
As a born and bred American, with many nationalities and countries in my blood, I often wish to have a stronger heritage. In my melting pot I have Venezuelan, Dutch, Austrian, and English ancestry to name a few, but what that boils down to is American.
My name, however, has a direct lineage. Lindsay is Scottish, and means “linden tree near the water.” My middle name, Maitland, is Scottish, too. Despite the fact that I am descended from long-ago settlers in this land, I like to pretend I am still a little bit Scottish, too.
Like my name, shortbread originated in Scotland, and I wager that most Americans associate the treat with a tartan-patterned package.
For me, shortbread conjures up the taste of a chalky, packaged, lego-shaped cookie. There’s butter, to be sure, but the cookie is chalky and needs to be bitten with the molars, not the front-teeth. I wanted to find a cookie that made me proud of my Scottish appellation, one that might explain my penchant for baking.
This Citrus Shortbread showcases the flavor of high-end butter. It melts in your mouth and leaves traces on your fingers. I added a teaspoon of orange zest for additional flavor. Next, I want to try a black pepper shortbread, and then maybe one with cocoa powder. The possibilities are limitless, this simple recipe is only the beginning.
I made a cup of strong black tea and enjoyed the buttery shortbread fingers. I guess I’m a little bit Scottish, after all.
Adapted from Greg Patent’s A Baker’s Odyssey
In winter, I find myself with a version of Seasonal Affective Disorder specific to the kitchen. I flip through my cookbooks, lusting after upside-down plum cakes, mixed-berry cobblers and lattice-topped peach pies. The dearth of fruit leaves me feeling melancholy, and at a loss in the kitchen. Citrus is my winter option, but often lemon desserts leave me unsatisfied, wishing I had eaten a strawberry tart, instead of one filled with lackluster lemon curd. Cue an Italian treat called a Torta di Limone. It has returned some sunshine to my kitchen, and has banished the winter blues.
Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More