April 18, 2013
Makes 2 cups, or about 10 servings 1 5-ounce box of baby arugula 3 tablespoons pistachios 2 tablespoons Dijon mustard 2 tablespoons black pepper 1/4 cup Parmesan cheese 1/2 cup extra virgin olive oil 1/4 cup white balsamic vinegar Salt (to taste) With mixer or blender, puree arugula and 2 tablespoons of olive oil. Add pistachios and puree. Add remaining ingredients - oil last - and puree again. - Courtesy of McCaffrey's Per serving: 121 calories, 2 grams protein, 2 grams carbohydrates, trace sugar, 12 grams fat, 2 milligrams cholesterol, 78 milligrams sodium, trace dietary fiber.
May 10, 2012 |
12 ounces frozen tiny green peas (preferably organic) 24 ounces chicken broth 1/2 cup (1 stick) unsalted butter 6 sprigs fresh tarragon, leaves picked off, stems discarded 6 sprigs fresh chervil or Italian parsley, leaves picked off and stems discarded 5 ounces fresh spinach, washed and stems removed, chopped Salt and white pepper to taste 1. Place the frozen peas in a medium saucepan, and just cover...
February 16, 2012 |
Coming home from vacation with memories of the glorious food you ate extends the trip, at least in your mind. Such is the case with our recent trip to Sayulita, Mexico, a quiet beach town near Puerto Vallarta. We loved a toasted pumpkin seed dip, so thick and smoky and rich. Here, it's thinned to serve as a sauce for chicken. Chicken With Toasted Pumpkin Seed Sauce Makes 4 servings 2 Roma tomatoes 1/2 medium onion, cut in half 1/3 habanero chili pepper 1 tablespoon canola oil 8 bone-in, skin-on chicken thighs 3/4 teaspoon sea salt, divided Freshly ground pepper 1 cup toasted pumpkin seeds 3 tablespoons chopped cilantro 1 tablespoon capers 1 cup chicken stock 1. Roast the tomatoes, onion, and habanero on the stovetop in a dry, heavy skillet over medium-high heat, turning to cook evenly, about 30 minutes.
May 28, 2010
Dear Martha: When should I use a blender, and when is a food processor better? A: In general, a blender is for tackling liquids and a food processor is the go-to gadget for solid foods. Given the processor's different attachments - the S-curve blade is the basic one - the appliance can slice and grate vegetables, cut butter into pastry dough and chop nuts. It's great for whipping up hummus and pesto, and the shallow bowl makes scooping easy. Although you can puree with a food processor, the blade cuts through the mixture instead of blending it, so the result sometimes falls short of the desired silky texture.
October 16, 2007 |
Sting? This one really hurts The music magazine Blender has assembled a list of the worst pop lyricists of all time. The list of 40 is both ecumenical and eye-opening, roping in a whole herd of the music business's most sacred cows: Paul McCartney, Jon Bon Jovi, Common, Diddy, Alanis Morissette and Jim Morrison, to name a few. (It also includes some digs at the guys who wrote Bette Midler's "Wind Beneath My Wings. ") But the winner (if that is the right word) is none other than Sting, whom the magazine exorciates for his "mountainous pomposity, cloying spirituality [and]
October 22, 2006 |
Although Rachael Ray is one of America's best-known foodies, no one is likely to call her a gourmet. But the maven of 30 Minute Meals certainly qualifies as a gourmand. The 5-foot-3 dynamo loves eating food at least as much as she loves cooking it. On this afternoon, she's in the Manhattan studio of her new chat-and-chop show, Rachael Ray (seen on 6ABC weekdays at 10 a.m.). The overhead light grid is turned off, the audience has filed out, and a staffer is vacuuming the rug in preparation for the day's second taping.
June 17, 2004 |
Like fresh tomato sauce, pesto is ideally made in summer, when basil thrives on warmth and abundant sunshine. The dark-green basil sauce is pungent enough to enliven a banquet table of dishes, whether it's drizzled over a salad of sliced ripe tomatoes, tossed with hot pasta, spread over pizza, brushed onto grilled chicken, or slathered onto roasted potatoes, bread or bread sticks. A bit of pesto can turn even a simple soup into a magnificent dish like the minestrone served in Italy's seaport city of Genoa.
February 6, 2004 |
"Vroom, vroom," revved the blender, as the needle on its tachometer leaped to the right. A tachometer? On a blender? "It's been written up in the auto trades," said Cheryl Slavinsky, who was demonstrating Harrisburg manufacturer L'Equip's sleek, industrial-looking R.P.M. Blender. Part blender, part hot rod, it certainly wasn't the only manly gizmo at a media preview last week of new and soon-to-debut housewares - a peek at what's to come at the International Housewares Association's big March trade show in Chicago.
August 4, 2000 |
If it does nothing else, Coyote Ugly brings new meaning to the term "cocktail shaker. " Don't call 'em bartenders, these sultry tavern toughies who grind seductively before male boozehounds, then spritz them with soda when they get too close. Don't call 'em lap dancers, either. Slap dancers is more like it. Coyote Ugly is the name of the movie and the name of the Manhattan bar where the servers, urban cowgirls who flash-dance, tuck their big-city dreams into the skimpiest of halter tops.
July 9, 1999 |
Summer is the season for entertaining, from inviting a few friends for an evening on the patio to having the neighborhood over for a barbecue. Whatever your plans, your party will be especially festive if you pay extra attention to the bar. A single, signature cocktail can become a theme in itself. And a table laid with a collection of unique, sparkling glasses and bottles can be a focal point for the gathering. THE WELL-STOCKED BAR If you entertain frequently, setting up a home bar may be a worthwhile investment.