Carolyn Malcoun's Blog (Page 1)
When I entertain, I often make Mexican food. It’s easy, budget-friendly and everyone loves it. Plus I can please vegetarians, vegans, omnivores and even kids without making myself crazy, and the leftovers are always welcome.
With Cinco de Mayo around the corner, I’m already planning my next Mexican fiesta. Lucky for me (and you!), I have the perfect Mexican menu all queued up. Fresh salsas, melt-in-your-mouth steak, creamy black beans, zesty shrimp and more recipes that seem impressive, but are actually incredibly simple, will line my table and fill my friends’ plates. Huge bonus: Almost everything can be made in advance, so you have little to do but enjoy hanging out with your guests.
This menu comes courtesy of Mexico City-born chef Roberto Santibañez. He now calls New York City home and cooks up delicious Mexican fare in his Fonda...read full post »
I don’t know about you, but I’ve been ready for flip-flop season for at least a month. I may still have a 4-foot-high snowbank at the top of my driveway, but the songbirds are my new alarm clock and all I can think about is spring. And after a long winter of hearty stews, rib-sticking chili and all things roasted, I’m craving the fresh, light, refreshing vegetables of spring. Luckily the best ones are showing up at farmers’ markets across the country: snappy peas, refreshing baby lettuce, spicy radishes and more. Here are 5 of my favorite spring veggies and amazing ways to cook them.
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We love a good Thai curry. And if you frequent Thai restaurants, you probably do too! You can put just about anything in a Thai curry, so we Test Kitchen cooks always keep curry paste on hand so we can whip up a curry with whatever we have hanging out in the fridge.
When we decided to use Thai curry paste in the March/April 2015 issue for our Market Pick column (that’s where we do four different takes on one ingredient), we in the Test Kitchen thought it would only be prudent to try as many curry pastes as we could get our hands on.
We tend to use red curry paste, which is the middle of the road in terms of heat. But you can also get yellow curry paste, which is milder than red, and green curry paste, which is hotter. Green and red get their color from chiles, the yellow from turmeric.
Most large supermarkets carry at least...read full post »
My husband, Dan, actually likes Valentine’s Day, the Hallmark holiday of holidays. Flowers, cute cards, a little gift, a fancy dinner out or one made together at home (with plenty of good wine, of course). And maybe a back rub while we’re binge-watching Netflix, if I’m lucky.
But now we have an almost 3-year-old. Forget spending all day cooking fancy Valentine’s Day recipes. Rarely are we afforded the luxury of lingering over three-hour candlelit dinners. (Heck, we’re lucky if we can have a five-minute-long conversation while the kid is awake, these days.) But we’d still like to enjoy a nice meal together as a family. We’re fortunate that our daughter, Lila, loves to cook and eat. So I’m planning a menu that we can enjoy together.
So what’s on my Valentine’s Day menu?
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Have you made overnight oats before? My husband loves oatmeal, but often he’s running late. So he recently started making overnight oats in a jar. He can warm it up and eat it at the table if he has time. And if he’s rushed, he can just grab a jar and go.
Don’t Miss: Make-Ahead Breakfasts to Grab...read full post »