At first blush, the humble root known as the radish may not look like much. But take a closer look (and taste) at these diminutive vegetables (which are in season across the country), and you’ll discover they’re just what you need to add flair to your springtime meals. Humble and plentiful, they impart a peppery, almost horseradish-like zing to anything from salads to sandwiches. Not sure what to do with your bunch? Then turn to these six recipes for inspiration.
T he veggie burger of yesteryear has been revamped, and the meager choices, uniform tastes, and unappetizing textures are now things of the past. With so many meat and dairy substitutions now readily available, its no surprise that the veggie burger is challenging beefs place on the bun.
C ooking forand withsomeone special is an act of love that can enrich your life, whether its an elaborate anniversary meal or an ordinary weeknight dinner that brings you together in the kitchen. As Sarah Copeland, author of The Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with and for Each Other (Chronicle Books) reminds us, its ultimately the shared moments and the quality of time spent that makes cooking as a couple so meaningful and worth the effort. Married in 2009, and now the mother to a young child, Copeland offers some recipes perfectly built for two, like the Overnight Egg & Cheese Strata and the Seared Halibut with Coriander & Carrots, as well as some sage advice on how best to share the kitchen with your significant other.
As a food enthusiast growing up in Texas, it was blueberry muffins for breakfast and cornbread for dinner. I always wondered what would happen if the two collided — which is why I created this a rich, buttery cornbread muffin oozing with fresh blueberries. It’s subtly sweet and surprisingly light on the palate. With a sour pungency from the Greek yogurt and a bright, floral flavor from the lemon zest and honey, the flavors are perfectly balanced and complex, making this one delightful love child of two Texan quick bread recipes. Try the cornbread muffin recipe here.
In the past year, there’s been significant growth nationwide in the number of fast-casual eateries, from burger joints to healthier comfort-food fixtures. The latest craze we’ve noticed hitting this scene? Asian-themed chain restaurants.
Fenugreek, a spice used frequently in Indian cooking, might easily be confused with similar-sounding fennel seeds, but the likeness ends there. Fenugreek actually has a maple scent and a caramel flavor. It’s primarily used in curries, but I like to use it to season everything from pickles and chutneys to breads and soups. Recently, I used it to bring out sweetness in a warm-weather salad.
For many people who have tried them, mangosteens are one of the greatest fruits of the world. Certainly is one of my favourites. The fruit bears no relation to mangoes. Known as the Queen of fruits, the origin appears to be in Indonesia but are now found throughout tropical areas on the Asian continent.
Source: Flickr User jlastras
While mustard’s always delicious slathered onto your favorite sandwich, there are so many ways to go beyond the basics and get creative with this common yet versatile condiment. From marinades to mix-ins, there are plenty of ways to make the most of mustard for your next meal.
Clockwise from left: Grilled Peppered Dry Spareribs, Simple Smoked Beef Short Ribs, Smoked Bison Back Ribs
T he humble rib, a delicacy since man discovered fire, is one of Americas favorite things to eat. But the vast majority of the time we feast on ribs at roadside rib shacks and barbecue joints rather than make them at home. If youve never grilled or smoked ribs on your own and dont know where to start, or even if you know a lot, listen up. Weve run and competed in hundreds of rib contests, and theres always more to learn. In this basic primer well share our secrets to shopping for, prepping, and grilling or smoking ribs, plus provide recipes from our new book, Americas Best Ribs. But, before we jump into the details, here are 10 dos and donts for mastering ribs.
