Archive for the 'cooking' Category
Want to introduce your kids to baking and avoid spending money on store-bought snacks? Here’s a recipe that’s fun, relatively easy, and is guaranteed to be a hit with the kids. These homemade organic cheese crackers are of course fresher than the ones you might find at the supermarket, and when you make them at home, you can skip the excess packaging, food coloring, ... weiterlesen...
Read the rest of Six Delicious Recipes for Your Thanksgiving Leftovers
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Post tags: cooking, food, food network, green food, green holidays, green home decor, green meals, holiday cooking, holiday leftovers, holiday recipes, leftover recipes, recipes, recycling food, reusing food, serious eats, thanksgiving, thanksgiving leftover r... weiterlesen...
Photos by Jerry James Stone
Nothing quite tops the rich red and burgundy of a red beet. Whether it be in raviolis or this hummus recipe, they just add so much to a dish, visually speaking. Enjoy this dish with a chilled glass of Pinot Blanc. ...Read the full story on TreeHugger
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Photos by Jerry James Stone
Seriously, choosing between pancakes or French toast for breakfast just seems unfair. I always want both! For those of you who understand my frustration, we now have a solution thanks to Stacy Potten. This french toast, dipped in pancake batter, is a fun and exciting twist to the traditional favorite. Enjoy this recipe with real maple syrup and a pome... weiterlesen...
Photos by Jerry James Stone
Nothing quite captures the flavors of butternut squash like these pillowy dumplings. Dressed in a poppy seed and butter sauce, this dish is bound to be a fall-time favorite. Enjoy it with good friends and a nicely chilled bottle of Chardonnay. ...Read the full story on TreeHugger
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Photos by Jaymi Heimbuch
The mission fig is quite possibly my favorite fruit. The fruit's outer layer looks painted on with black and indigo brush marks. And then, when you cut into it--the best part--it reveals its soft pink flesh and those delicate little seeds...it's just beautiful. Plus the flavor does not disappoint. This dish is all about celebrating the mission fig and Na... weiterlesen...
Photos by Jaymi Heimbuch
September is National Honey Month and I cannot think of a better way to celebrate than with this honey and lavender baked french toast. Okay, that is a lie. Honey is amazing and I can think of at least 317 ways to celebrate right now. But let's start here...and with a mimosa in hand.
...Read the full story on TreeHugger
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Photos by Jaymi Heimbuch
When I am craving a slice of pie but do not feel like fussing with pie crust, I just bake the fruit instead. It's simple, quick and a whole lot healthier. I chose to finish these peaches with a cardamom yogurt sauce to accent the baked fruit's more savory notes. Enjoy this dessert with a Riesling or a white port. ...Read the full story on TreeHugger
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Photos by Jaymi Heimbuch
This is my secret weapon when it comes to breakfast in bed. It is simple to make, tasty and it looks like you put in a lot of work. Honey-poached blueberries just melt in your mouth. They are so divine and so delicate, you will want to add them to everything. Of course, this dish is best enjoyed with a mimosa and your honey.
...Read the full story on Tr... weiterlesen...
Photos by Jaymi Heimbuch
Fondue is the perfect dish. Yes, it is tasty (very tasty!) but it also a very social dish. Good friends gather around the fondue pot just waiting to see who'll be the first to lose their bread chunk--it's usually me! Enjoy this dark chocolate fondue with a late harvest Mourvèdre, you won't regret it. ...Read the full story on TreeHugger
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Photos by Jaymi Heimbuch
Every time I serve someone a grilled avocado, they are amazed by the flavor. Grilling avocados adds just a bit of smokiness to whatever dish you are using them in, like our famous Grilled Guacamole. I suggest a really bright white wine, one with lots of minerals for this dish. If you are more of a red drinker, avoid the fruit, stick to herbal notes or a ... weiterlesen...
Photo: Jess Root
Vegan punk chef Isa Chandra Moskowitz's Quinoa Salad with Black Beans merits following the recipe 100%. It's that good. But, in getting more improvisational and thrifty thanks to inspiration from Kelly, the meatless meal ended up just as tasty and a dash more weiterlesen...
Photos by Jaymi Heimbuch
Guacamole is one of my favorite things. I admit, I have eaten tacos made only of guacamole and a tortilla. While I don't stray from my favorite guacamole recipe often, this one has a nice smokiness to it that's a great fit for fajitas or anything grilled. I suggest a really bright white wine, one with lots of minerals. If you are more of a red drinker, a... weiterlesen...
Photos by Jaymi Heimbuch
These plums are best enjoyed with a glass of 2008 Primoroso from Oso Libre Winery. Primoroso is swirling with dark berries and minor floral notes. The blend has just a hint of spice which makes it the perfect pairing for this dish.
As I mentioned in this weiterlesen...
Photos by Jaymi Heimbuch
This recipe should be enjoyed with glass (or more) of 2008 Nativo from Oso Libre Winery. The wine is lush, dripping with strawberry jam and subtle notes of lavender and anise. With a hint of eucalyptus, this fruit forward wine is great for...Read the full story on TreeHugger
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Images credit Solare Bruecke
One of the inconveniences of solar cooking is that it is, well, inconvenient to have to go outside when you would rather be in your kitchen, doing other things while the pot is cooking. Kris de Decker of No-Tech magazine shows a very clever design from Solare Brücke, which was founded in 1992 " to contribute to balancing global inequalities and to... weiterlesen...
Photo: Mat McDermott
Here's my favorite way to prepare cabbage. It's crunchy and colorful, with the smoky-spicy flavor of popped mustard seeds and the sweet taste of shredded coconut. And it's very quick and simple to prepare. Though this recipe calls for red cabbage, it's equally good with green cabbage. In fact, that's the usual way I make it, but since the Union Square Farme... weiterlesen...
The side cooked first gets dark and swirly, while the the side cooked second is just fleched with dark patches. Photo: Mat McDermott
These crepes are a variation on a traditional Gujarati pancake known as pudla. It's a really delicious combination of savory, spicy flavor, with a slightly spongey texture. I've never had them with leeks or fennel seeds in India, but both add a ni... weiterlesen...