Growing up in the South, I was served biscuits at breakfast, brunch, lunch and dinner. Each family and restaurant has their own specific way of making them. Some are skinny and tall, others flat and wide, and some come nestled together like Parker House rolls in cast-iron pans. Served with butter or jam, smothered with gravy or topped with ham and cheese or a piece of fried chicken, biscuits are as Southern as bourbon, collards and mac and cheese.
Even though my mom has lived in the South for nearly 20 years, she’s never gotten quite accustomed to biscuits. She is in the scone camp. She likes the crunchy, slightly sweet baked good, especially alongside a good cup of coffee. And since she is the baker in the house, I became accustomed to and developed a love for scones too. They are still my go-to coffee-shop splurge, especially at 4 p.m. on a Sunday...read full post »
When I was tasked with testing vegetable noodle makers—aka “spiralizers”—I was hesitant. Growing up with a Chinese father, I primarily ate an Asian-inspired diet that included a lot of rice. But on special occasions, I had another option: noodles. And like most kids, when given the choice between rice and noodles, I’d always pick noodles. Noodles, in this case, meant ramen, lo mein, soba or egg and I loved them all—and still do. I was afraid that vegetable versions of my beloved noodles couldn’t come close to my enjoyment of the starchy originals.
Boy, was I wrong. Vegetable noodles are usually lower in calories and, depending on the vegetable, higher in fiber, vitamin C, vitamin A and a bevy of other good things. Vegetable noodles also add a layer of delicious flavor to the recipes, such as a touch of sweetness from sweet potatoes in the Sweet...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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Nutritional yeast has long been used by vegans as a naturally dairy-free cheese substitute because of its nutty, earthy, umami qualities. But this mustard-yellow powder is now attracting even more fans because of its stellar nutrition profile.
Nicknamed nooch, yeshi and hippie dust, nutritional yeast is not the same as yeast used to make bread—it’s heated and dried so it doesn’t rise.
Two tablespoons of the flakes provides about 3 grams of protein and 2 grams of fiber. Plus, it’s a good source of minerals and B vitamins.
Look for the golden flakes and powder—they can be used interchangeably—on natural-foods-store shelves, in bulk bins or online.
Use nutritional yeast in our healthy recipe for Mushroom Pâté or try one of these yummy ideas:...read full post »
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 »