Lebanese Freekeh and Fig Salad - Freekehing Fabulous - food to glow
Move over quinoa, there’s a ‘new’ ‘grain’ in town. Well, actually it’s not new, and quinoa is not a grain. But you know what I mean. Of course I’m talking about freekeh. And just to confuse us further freekeh is not a grain, but a process. Actually it sounds to me more like a dance … Continue reading
Traditionally, magicians don’t reveal their tricks, but, lucky for you, I’m not an actual sorcerer. (I just practice the dark chocolate arts from time to time.) Recently, I concocted a mysterious but incredibly delicious cake recipe that's sure to defy what you think you know about baking. So, ladies and gentlemen, boys and girls, children of all ages, gather around for the most magical bake! You'll have to taste it to believe it. The recipe starts out like all good magic tricks do, very…
To thank our incredible fans for their support of our cookbook project, we're giving you a sneak peak of a favorite recipe from Run Fast Eat Slow. We never expected to receive over 650 inspiring stories from each of you in response to our search for runners willing to help us with recipe testing.
Nik Sharma’s Spicy Chocolate Chip-Hazelnut Cookies Recipe on Food52
This recipe began with Nik Sharma's affection for Nutella—the wonders of which he discovered after moving from Bombay to Cincinnati for grad school—and it ends with a streamlined one-bowl, crisp-chewy cookie that happens to be gluten-free. It tastes both everything and nothing like your perfect chocolate chip. Adapted slightly from Season (Chronicle, October 2018).
Dorie Greenspan's 3-Ingredient Almond Crackle Cookies Recipe on Food52
When you call Dorie Greenspan to say you’re coming over, this is what she bakes. “It takes longer to preheat the oven than to put these cookies together,” she wrote to me. “I love them for a million reasons, but chiefly because they're a simple pleasure that can be shared on the spur of the moment.” She includes a perfectly round variation in her book using muffin tins (and plenty of baker's spray to help them break free), but we preferred the ease and charm of the freeform version. Adapted…
Dukkah is an Egyptian spice blend made from roasted nuts, seeds and spice. I love making my own Healthy Chef combinations so that I can sprinkle onto garden salads, dips and just simply have on hand to accentuate favourite meals. It works beautifully with Moroccan baked organic eggs, cinnamon roasted sweet potato or ve
In mid-September, I got out my digital camera for the first time in a geologic age. I’d tried a new-to-me recipe, and it turned out so well that I wanted immediately to rush to Ye Olde Ancient Blog and write it up. So I took the pictures. And then I spent approximately six weeks sitting around on them, perhaps confusing them with an egg and myself with a laying hen. Now here we are! Aged like a fine egg, as the saying goes. You might have heard of this recipe. It deserves to be heard of…
Here's an all in one breakfast, lunch, or dinner. Breads Bakery in New York City makes shakshuka focaccia: individual rounds of dough with tomato sauce or spinach spooned in the middle and a runny egg nestled in. This version is a little simpler: Create nests for the sauce and eggs in a sheet pan of focaccia dough, then cut the finished bread into squares, each with an egg. The focaccia recipe is Saltie's and the shakshuka Balaboosta's (the most flavorful recipe I've found), but you could…