CollectionsGrams
IN THE NEWS

Grams

FIND MORE STORIES »
FEATURED ARTICLES
NEWS
April 26, 2012 | Craig LaBan
2 pounds king oyster mushrooms (marinade is sufficient for up to three pounds) 3 sheets nori seaweed 1/4 cup soy sauce 3 tablespoons sriracha hot sauce 1 teaspoon fresh grated ginger 4 tablespoons honey 1 teaspoon freshly ground black pepper 2 tablespoons vegetable oil, for sauteing 1. Preheat oven to 350 degrees. Slice the mushrooms lengthwise (from the cap to the stem) into thirds, and set aside. Toast the sheets of nori in the oven for about 1 minute.
FOOD
May 5, 2016
Makes 8 servings 11/2 pounds of portobello and oyster mushrooms, trimmed and brushed clean 4 tablespoons olive oil 2 cloves garlic, crushed 1 to 2 tablespoons fresh thyme leaves 1 sprig of rosemary Coarse salt and freshly ground pepper 1. Preheat oven to 400 degrees. In a medium baking dish, toss mushrooms with oil and garlic. Season with salt and pepper, and sprinkle with thyme and rosemary. Roast until golden and cooked through, about 25 minutes.
FOOD
April 25, 2013
Makes 6 servings 8 medium to large russet potatoes, peeled 2 tablespoons butter ¼ cup milk Salt to taste 1.    Peel the potatoes and cut them into 1-inch chunks. Place in a large pot. Cover with cold water. 2.    Bring to a boil and then turn down the heat to medium, letting the potatoes continue to cook for 15 to 20 minutes, or until they can be easily pierced with a fork. 3.    Drain all but about 2 tablespoons of water. 4. Add butter, and with a mixer, begin to whip the potatoes, slowly drizzling in the milk a little at a time.
NEWS
May 24, 2012
2 apples 2 pears 1 pint blueberries 2 nectarines 2 peaches 1/4 to 1/3 cantaloupe or honeydew melon Juice and zest from one lemon   1. Wash tree fruit and berries; peel peaches and pears. 2. Cut fruit (except berries) into small pieces about ½ to ¾ inch long and combine in a bowl. 3. Add lemon zest and mix thoroughly. Add lemon juice so its acidity is balanced with the natural sweetness of the fruit. From the kitchen of Giuliana and Bob Pierson Per serving: 110 calories, 1 grams protein, 28 grams carbohydrates, 20 grams sugar, trace fat, no cholesterol, 2 milligrams sodium, 5 grams dietary fiber.
FOOD
January 7, 2016
Makes 4 slices 1 cup chickpea flour 1 cup water 11/2 tablespoon olive oil, plus more to grease skillet 1/2 teaspoon salt Optional: 1/4 teaspoon dried herbs, such as oregano 1. Preheat oven to 400 degrees F. 2. Lightly grease a 10-inch cast iron skillet. 3. Place in the oven for 5 minutes until hot. 4. Pour socca batter into the pan. Bake 8-10 minutes, until socca nears golden brown and middle is firm. Remove from oven and set aside. Per slice: 227 calories 8 grams fat, no cholesterol, 30 grams carbohydrates, 10 grams protein, 300 milligrams sodium, 9 grams fiber.
FOOD
May 13, 2016
Makes 4 to 6 servings 2 cups unbleached flour 2 tablespoons raw sugar 2 tablespoons baking powder 1 teaspoon salt 2 cups milk (more or less) 2 tablespoons vegetable oil (preferably Wesson) 1 egg 1. Sift together the flour, sugar, and baking powder and sift at least twice. Add the milk, vegetable oil, and egg. Let stand 10 minutes for time to rise. 2. Heat a lightly oiled frying pan over medium-high heat. Scoop 1/4 cup of batter onto the griddle for each pancake.
FOOD
February 26, 2016
Serves 4 1/2 pound halloumi cheese 2 tablespoon extra-virgin olive oil 1/2 cup Dukkah 1. Drain the halloumi and slice it into four 1/2-inch thick portions. Pat the cheese slabs dry with paper towels. 2. Heat olive oil in a heavy skillet over medium heat. When it's just beginning to smoke, add the halloumi and cook for 2 minutes, or until well-browned on the bottom. Turn the halloumi slabs over with a spatula, taking care not to splash the hot oil. Brown them on the other side.
FOOD
January 8, 2016
8-10 servings For the crust: 1 stick unsalted butter 2 tablespoons sugar 2 egg yolks, lightly beaten 13/4 cups flour, sifted with 1 teaspoon baking powder and 1/2 teaspoon salt 3 tablespoons light cream 16-18 Italian prune plums, pitted and quartered For the tart topping: Mix together 3/4 cup sugar 11/2 tablespoons flour 1/2 teaspoon cinnamon 3 tablespoons butter   1....
NEWS
May 17, 2012
2 cups celery stalks, cut crosswise in 1-inch lengths 2 1/2 cups white sauce, as described in the oyster bisque 1/2 cup bread crumbs 1/2 cup grated cheese, such as Gruyere or Parmigiano-Reggiano 4 tablespoons butter Salt   1. Boil the celery in salted water until tender. Drain, and mix with white sauce and grated cheese. 2. Butter a dish with half of the butter. Add the celery/sauce/cheese mixture, cover it with bread crumbs, and dot it with the other half of the butter.
NEWS
April 5, 2012
2 ounces butter 6 large Spanish onions, peeled  and julienned 2 sprigs thyme 1, 12-ounce bottle hard cider 2 quarts beef stock Hard, crusty bread 8 ounces aged cheddar cheeses, cut into four portions Salt and pepper 1. Melt butter in a large Dutch oven over medium heat. Add onions and caramelize until tender and slightly brown. Add thyme and cider, turn heat to low, and simmer for 10 minutes. Add beef stock, cover, and simmer for approximately 1 hour.
1 | 2 | 3 | 4 | 5 | Next »
ARTICLES BY DATE
FOOD
May 20, 2016
Makes 40-45 crepes 15 eggs 4 cups all-purpose flour 4 cups water 1 cup olive oil 1. Beat the eggs in an electric mixer; gradually sift in the flour. Continue to beat at a very slow speed for 5-10 minutes while gradually adding the water. Continue to beat until the batter is very smooth, with no visible lumps. 2. Heat an 8- or 10-inch Teflon pan on low heat. You must use a Teflon pan to avoid having the crepes burn and stick. I use an 8-inch pan, which normally yields 40-45 crepes; a 10-inch pan will yield 25-30.
FOOD
May 13, 2016
Makes 4 to 6 servings 2 cups unbleached flour 2 tablespoons raw sugar 2 tablespoons baking powder 1 teaspoon salt 2 cups milk (more or less) 2 tablespoons vegetable oil (preferably Wesson) 1 egg 1. Sift together the flour, sugar, and baking powder and sift at least twice. Add the milk, vegetable oil, and egg. Let stand 10 minutes for time to rise. 2. Heat a lightly oiled frying pan over medium-high heat. Scoop 1/4 cup of batter onto the griddle for each pancake.
FOOD
May 13, 2016
Makes 1 loaf or 9 to 12 servings 13/4 cups sifted flour 2 teaspoons baking powder 1/4 teaspoon soda 1/2 teaspoon salt 1/2 cup shortening 2/3 cup sugar 2 eggs, well beaten 1 cup mashed bananas (2 to 3 bananas) 1. Sift together flour, baking powder, soda, and salt. 2. Beat shortening until creamy. 3. Add sugar gradually and continue beating until light and fluffy. Add eggs and beat well. Add flour mixture, alternating with bananas, a small amount at a time, beating after each addition until smooth.
FOOD
May 5, 2016
Makes 8 servings 11/2 pounds of portobello and oyster mushrooms, trimmed and brushed clean 4 tablespoons olive oil 2 cloves garlic, crushed 1 to 2 tablespoons fresh thyme leaves 1 sprig of rosemary Coarse salt and freshly ground pepper 1. Preheat oven to 400 degrees. In a medium baking dish, toss mushrooms with oil and garlic. Season with salt and pepper, and sprinkle with thyme and rosemary. Roast until golden and cooked through, about 25 minutes.
FOOD
May 5, 2016
Makes 16 servings 1 medium red onion, finely diced. 3 bell peppers, finely diced. (Use red, yellow, or orange pepper and bring color to your food) 3 tomatoes, finely diced, 1 bunch scallions or spring onions, finely sliced 1/2 cup olive oil Juice of 3 seeded lemons (but keep some of the pulp) Salt and pepper to taste 1. In a container with a lid, mix olive oil, lemon juice, salt, and pepper and shake it until becomes smooth and creamy. 2. In a bowl, mix veggies and oil-lemon mixture.
FOOD
May 5, 2016
Makes 8 servings 1/2 cup olive oil, plus more as needed 4 cloves of garlic, crushed 2 shallots, finely diced (can be replaced by small onion) 10-12 medium tomatoes, cut in quarters 5-6 sprigs of fresh thyme 1 teaspoon dried oregano 1/2 teaspoon Himalayan salt, or any salt 1. Preheat oven to 350 degrees. Place oil, garlic, and diced shallots in a medium baking dish; put in the oven for 7-10 minutes. 2. Remove pan from the oven and add tomatoes, thyme, and oregano.
FOOD
April 22, 2016
Makes 20 servings. 1 box matzo 1 pound unsalted butter 2 tablespoons corn syrup 2 cups sugar 6 ounces dark chocolate chips 6 ounces toasted sliced almonds 1. Line an 18-by-13-inch baking sheet with parchment paper, and place it on a heat-resistant surface or a towel. Lay down a single layer of matzo so it covers the entire tray. Break pieces to fill in the smaller gaps. 2. To make the toffee, place the butter, sugar, and corn syrup in a pan and put on medium heat.
FOOD
April 15, 2016
Makes 6 servings 2 tablespoon olive oil 1 large onion, peeled and chopped into 1/4-inch dice 2 cloves garlic, peeled and minced 2 teaspoons cumin 1 tablespoon chili powder 1 teaspoon oregano 1 teaspoon basil 2 bay leaves 1 jalapeno pepper, thinly sliced, seeds removed 1 red bell pepper, diced 2 celery stalks, diced 2 carrots, peeled and diced 2 to 4 cups water, as needed 14.5-ounce can petite...
NEWS
April 8, 2016
COUNTRY HAM, GRILLED MELON & MINT 6 very thin slices of excellent-quality country ham (3 slices per person) 4 1/2-inch slices of ripe melon (2 slices per person), whichever variety is of the best quality at the time Handful of mint leaves Good-quality extra virgin olive oil Freshly ground pepper Preheat your grill for 10 minutes at the highest temperature. Coat the melon slices with a small amount of the olive oil and grill briefly on both sides. You are looking only to caramelize the surface of the melon slightly.
FOOD
April 8, 2016
Makes 2 servings as an appetizer 6 very thin slices of excellent-quality country ham (3 slices per person) 4 1/2-inch slices of ripe melon (2 slices per person), whichever variety is of the best quality at the time Handful of mint leaves Very good-quality extra virgin olive oil Freshly ground pepper 1. Preheat your grill for 10 minutes at the highest temperature. 2. Coat the melon slices with a small amount of the olive oil and grill briefly on both sides.
1 | 2 | 3 | 4 | 5 | Next »
|
|
|
|
|