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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
June 16, 2016
Makes 2 servings 4 slices of your bread of choice 1/4 cup crunchy peanut butter 1 cup sour cherries Sea salt, to taste 1. Toast bread, slather with crunchy peanut butter, stud with sour cherries, and sprinkle with sea salt. Per Serving (with wheat bread) : 458 calories; 16 grams protein; 61 grams carbohydrates; 6 grams sugar; 18 grams fat; no cholesterol; 433 milligrams sodium; 6 grams dietary fiber.
FOOD
June 30, 2016
Makes 1 serving A few handfuls market baby greens (arugula works well) 5 leaves picked torn basil and parsley 8 slivers cucumber 5-8 fresh sliced strawberries 2 ounces goat cheese, crumbled (preferably Shellbark Hollow Farm Sharp) Handful of granola Your favorite vinaigrette Chive blossoms (optional) 1. Toss all ingredients together, and serve. - From Talula's Daily Per Serving: 460 calories; 25 grams protein; 32 grams carbohydrates; 15 grams sugar; 27 grams fat; 60 milligrams cholesterol; 321 milligrams sodium; 8 grams dietary fiber.
FOOD
July 15, 2016
Makes 4-6 servings 1/4 cup prepared horseradish (about half a 4-ounce jar) 4 garlic cloves, finely minced 1 tablespoon extra virgin olive oil, plus more for drizzling 1 tablespoon dark brown sugar 1 tablespoon fine sea salt plus more for sprinkling 1 teaspoon freshly cracked pepper One 2-pound flank steak 11/2 pounds cherry or cocktail tomatoes on the vine   1. Whisk together the...
FOOD
August 11, 2016
Makes 2 servings 2 black mission figs, halved Olive oil Salt and pepper to taste 2 pieces toasted Dako rusks or toasted baguette slices (see note) 2 tablespoons goat cheese, brought to room temperature and whipped 2 teaspoons honey, preferably Greek 1 teaspoon microgreens 1. Brush figs with olive oil, season with salt and pepper, then grill until marked and softened. 2. Spread goat cheese on rusks or toasts. Place figs on top of goat cheese.
NEWS
May 3, 2012
1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1/4 teaspoon baking powder 1/2 cup (1 stick) unsalted butter 1 cup firmly packed dark brown sugar 1 teaspoon pure vanilla extract 1 large egg, lightly beaten 1 cup semisweet chocolate chips 1/2 cup unsalted peanuts, chopped 15 caramel candies, halved (optional)   1. Preheat the oven to 350 degrees. Whisk together the flour, baking soda, salt, and baking powder in a bowl.
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.
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FOOD
August 11, 2016
Makes 2 servings 2 black mission figs, halved Olive oil Salt and pepper to taste 2 pieces toasted Dako rusks or toasted baguette slices (see note) 2 tablespoons goat cheese, brought to room temperature and whipped 2 teaspoons honey, preferably Greek 1 teaspoon microgreens 1. Brush figs with olive oil, season with salt and pepper, then grill until marked and softened. 2. Spread goat cheese on rusks or toasts. Place figs on top of goat cheese.
FOOD
August 11, 2016
Makes 4 servings 4 7-ounce Chilean sea bass fillets Salt and pepper Olive oil 1 pound onions, halved and thinly sliced 1 green pepper, thinly sliced 2 garlic cloves, minced 1 cup diced carrot 1 Idaho potato, peeled and cut into 1-inch chunks 28-ounce can chopped tomatoes with juice 1 tablespoon tomato paste 1/2 cup fish stock or clam juice 1/2 teaspoon sugar 1/8 teaspoon ground cinnamon ...
FOOD
July 21, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Makes 2 servings 1 cucumber (about 11 ounces) 1/2 teaspoon salt 1 tablespoon finely chopped garlic 1/2 teaspoon sugar 2 teaspoons light soy sauce 2 teaspoons Chinkiang vinegar 2 tablespoons chili oil A pinch or two of ground roasted Sichuan pepper (optional) 1. Lay the cucumber on a chopping board and smack it hard a few times with the flat blade of a Chinese cleaver or with a rolling pin. Then cut it lengthwise into four pieces. Hold your knife at an angle to the chopping board and cut the cucumber on the diagonal into 1/2-inch slices.
FOOD
July 15, 2016
Makes 4-6 servings 1/4 cup prepared horseradish (about half a 4-ounce jar) 4 garlic cloves, finely minced 1 tablespoon extra virgin olive oil, plus more for drizzling 1 tablespoon dark brown sugar 1 tablespoon fine sea salt plus more for sprinkling 1 teaspoon freshly cracked pepper One 2-pound flank steak 11/2 pounds cherry or cocktail tomatoes on the vine   1. Whisk together the...
FOOD
June 30, 2016
Makes 1 serving A few handfuls market baby greens (arugula works well) 5 leaves picked torn basil and parsley 8 slivers cucumber 5-8 fresh sliced strawberries 2 ounces goat cheese, crumbled (preferably Shellbark Hollow Farm Sharp) Handful of granola Your favorite vinaigrette Chive blossoms (optional) 1. Toss all ingredients together, and serve. - From Talula's Daily Per Serving: 460 calories; 25 grams protein; 32 grams carbohydrates; 15 grams sugar; 27 grams fat; 60 milligrams cholesterol; 321 milligrams sodium; 8 grams dietary fiber.
FOOD
June 30, 2016
Makes 11 cups 42 ounces rolled oats 21/4 cups pumpkin seeds 21/4 cups sunflower seeds 1 cup flax seeds 1 tablespoon plus 1 teaspoon salt 13/4 teaspoons ground cinnamon 1/2 tablespoon ground cardamom 1/2 tablespoon ground ginger 21/4 cups maple syrup 3/4 cup neutral oil 1 tablespoon plus 1/2 teaspoon vanilla extract 1. Preheat oven to 275 degrees. 2. Combine all ingredients in a large bowl. 3. Pour onto a parchment-lined baking sheet.
FOOD
June 23, 2016
Makes 4 servings 2 tablespoons olive or peanut oil 1/2-1 teaspoon whole cumin seeds 1 medium onion chopped 1 tablespoon peeled and grated fresh ginger 1-3 fresh hot green chilies, finely chopped 1/4 teaspoon ground turmeric 21/3 cups parboiled fresh or frozen peas, defrosted under running water 2-3 medium waxy potatoes, boiled, peeled and cut into 3/4 inch cubes Salt and pepper to taste 1. Heat oil in...
FOOD
June 16, 2016
Makes 2 servings 4 slices of your bread of choice 1/4 cup crunchy peanut butter 1 cup sour cherries Sea salt, to taste 1. Toast bread, slather with crunchy peanut butter, stud with sour cherries, and sprinkle with sea salt. Per Serving (with wheat bread) : 458 calories; 16 grams protein; 61 grams carbohydrates; 6 grams sugar; 18 grams fat; no cholesterol; 433 milligrams sodium; 6 grams dietary fiber.
FOOD
June 16, 2016
Makes 8 servings 2 cups pastry flour 3 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons sugar 2 eggs, slightly beaten 1 cup milk 1/4 cup melted butter 1 pint pitted sour cherries 1. Sift flour, baking powder, salt, and sugar. Combine eggs, milk, and butter. Pour wet ingredients over dry, and mix until moistened. The batter will be lumpy. 2. Spoon batter into buttered muffin cups until about two-thirds full. Place 5-6 cherries on top of each muffin; bake at 400 for 12-13 minutes.
NEWS
June 12, 2016
Makes 2 servings 1 cup Greek yogurt 2/3 cup of your favorite granola 1 teaspoon honey or maple syrup 6 strawberries, sliced 1 medium apple, cored and sliced 1/2 cup blueberries   1. Stir the honey or syrup into the yogurt, and divide evenly onto the bottoms of two flat bowls. 2. Top with granola (in a dog shape using a cookie cutter as a template). 3. Arrange the strawberries (red), apple slices (white), and blueberries (blue)
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