Easiest Focaccia Recipe Recipe

A platform for experimenting with new flavors and dishes, in addition to components of service, design and décor. In entire grain foods, the higher fiber content material successfully displaces a few of the starch components of the flour. Since certain fibers haven’t any meals power, this leads to a modest energy discount. Another approach relies on the intentional addition of different reduced-food-power ingredients, reminiscent of resistant starch or dietary fiber , to interchange part of the flour and obtain a more vital power discount.

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13 Delicious Recipes to Eat Eggs for Dinner

When searching for a meatless dinner idea that’s still rich in protein, eggs are underrated. Sure, having breakfast for dinner is always a solid option, but eggs are good for more than being a side to pancakes and hash browns. Below are recipes for pasta, curry, sandwiches and scrambles that are decidedly dinner-appropriate. If you’re looking for more vegetarian dinner ideas, sign up for The Veggie, New York Times Cooking’s new weekly newsletter.

The filling of this popular Korean street-food sandwich is made with cabbage, carrots and scallions, loosely bound with an egg and fried in butter. It’s served on toasted, sugar-dusted slices of milk bread for that salty-sweet experience. Darun Kwak’s recipe also calls for ham, which you can, of course, forgo for a vegetarian dinner.

This recipe doubles as a dinner party main and a stunning centerpiece. Alexa Weibel’s tart, adapted from “The Modern Cook’s Year” by Anna

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7 sweet & savory grapefruit recipes | Feast and Field: Food Begins in the Field



Elizabeth Johnson

Elizabeth Johnson


“Food is the problem and food is the solution,” says chef, educator, food historian and owner of San Antonio’s Pharm Table, Elizabeth Johnson. A clever name for a simple concept, Pharm Table serves seasonal, organic and local farm-to-table ingredients that nourish the body but seduce the palate. It is likely the only restaurant of its kind with a focus on culinary medicine and anti-inflammatory recipes created by Johnson after years of extensive research. She feels, if food drives us to disease, it also has the capability to heal ourselves and our communities if we make mindful lifestyle choices.

But don’t think for a second Johnson serves “health food.” Undeniably sophisticated with refined flavor combinations, Johnson crafts her cuisine with a skilled hand that shows off her years of experience studying at Le Cordon Bleu in Mexico and teaching at the Culinary Institute of America in San Antonio.

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A kung pao tofu recipe that features the spicy, tingly combination central to Sichuan cooking

One of the many things I love about Shiue’s book: She demonstrates such deep respect for international traditions yet doesn’t shy away from applying her own touches. She has roots in several cultures — she grew up on Long Island with Taiwanese parents, studied in New England, lived in Singapore for a year in college, married a man from Trinidad, externed at a Moroccan restaurant, and has done fieldwork in China’s Sichuan province. And by including so many culinary influences in her book, she is, in essence, helping undo any of the whitewashing that would have you mistakenly believe that cooking for “wellness” was invented by the likes of Gwyneth Paltrow’s Goop. “I wanted to counteract the misconception that there’s only one diet — what I call the ‘kale and quinoa diet,’ even though I love both of those things,” she told me.

American wellness trends sometimes seem made for

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