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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
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
September 9, 2016
Makes 1 cup 1/2 cup tahini 1/4 cup pure maple syrup 1 teaspoon vanilla extract 2 tablespoons almond or cashew milk 1/2 teaspoon salt 1. Place all the ingredients in a blender and blend until combined. Refrigerate until ready to use. - Adapted from Easy Vegan Breakfasts & Lunches, by Maya Sozer (Page Street, 2016) Per 2-tablespoon serving: 151 calories, 3 grams protein, 17 grams carbohydrates, 12 grams sugar, 9 grams fat, no cholesterol, 167 milligrams sodium, 2 grams dietary fiber.
NEWS
May 31, 2012
4 sticks (1 pound) unsalted butter 1 large white onion, sliced thin 5 garlic cloves, chopped 1 jalapeño, including seeds, chopped 3 bottles Yuengling lager 6 cups canned whole tomatoes in their juice 1 cup diced fresh tomatoes 1/2 cup diced onion Salt and freshly ground black pepper to taste     1. In a large Dutch oven over medium heat, melt the butter. Add the onion, garlic, and jalapeño, and cook, stirring often, until the vegetables become tender, about 3 to 5 minutes.
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.
NEWS
June 14, 2012
2 tablespoons butter 8 eggs, lightly beaten 2 cups broccoli rabe pieces (1 inch), blanched Salt and freshly ground pepper 4 Italian sandwich rolls (Sarcone's are recommended) 8 slices provolone cheese   1. Melt the butter in a large skillet over medium-high heat. Add the eggs and cook, stirring often. Just before the eggs are set, stir in the broccoli rabe and cook the eggs for 1 minute longer. Season the egg and broccoli rabe mixture with salt and pepper to taste.
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
June 28, 2012
8 to 10 shiitake mushrooms 2 tablespoons sesame oil ¼ cup Banyuls vinegar (balsamic or sherry can substitute) ¼ cup soy sauce 1 tablespoon brown sugar 1 teaspoon togarashi pepper     1. Julienne the shiitake mushrooms, and heat the oil in a medium sauté pan over a medium flame. 2. Add the sliced mushrooms and cook, stirring occasionally (while keeping an eye on the flame to prevent them from browning) until they have lost some of their moisture and begin to feel spongy, 7 to 10 minutes.
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
September 15, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Makes 6 servings 1/2 pound of chicken, shrimp, pork, or a combination of the three, chopped into small pieces 2 eggs beaten 1/4 cup frozen peas 3 to 4 cups of cooked rice (at least a day old; the rice must be cold) 3 tablespoons soy sauce 1 teaspoon sesame oil 3 tablespoon peanut oil Dash of white pepper 1 onion finely chopped 2 finely chopped scallions, including the green part 1/2 to 1 cup bean sprouts 1 cup shaved cabbage - long, thin strips 2 stalks of celery, thinly sliced 1 peeled carrot, cut into matchsticks (julienne)
FOOD
September 9, 2016
Makes 3 cups 1/2 cup quinoa 1 cup frozen, shelled edamame 1 cup frozen peas Salt and freshly ground pepper to taste 1/4 cup bottled Asian sesame-soy dressing 1. Rinse and drain quinoa. Place in a medium saucepan with 3/4 cup water. Bring to a boil, reduce heat to medium-low, cover and simmer for 5 minutes. Add the edamame, cover again, and cook 5 minutes longer. Add the peas and remove from heat. Let stand, covered, for 5 minutes. 2. Stir in the salt, pepper, and dressing.
FOOD
September 9, 2016
Makes 1 serving 1 can vegetarian refried beans 1 tortilla, flavored or plain Quarter of an avocado, thinly sliced and peeled 1/4 cup diced tomato 1/4 cup shredded mozzarella 1/2 cup shredded lettuce 1. Open a can of refried beans. (Most vegetarian styles are thin enough to spread, but if it isn't, mix it with 1/4 cup water.) Spread over the tortilla, reaching to the edges so it will help hold the roll closed. 2. Line up avocado slices down one side about 1 inch from the edge, then top with tomato, mozzarella and lettuce.
FOOD
September 9, 2016
Makes 1 cup 1/2 cup tahini 1/4 cup pure maple syrup 1 teaspoon vanilla extract 2 tablespoons almond or cashew milk 1/2 teaspoon salt 1. Place all the ingredients in a blender and blend until combined. Refrigerate until ready to use. - Adapted from Easy Vegan Breakfasts & Lunches, by Maya Sozer (Page Street, 2016) Per 2-tablespoon serving: 151 calories, 3 grams protein, 17 grams carbohydrates, 12 grams sugar, 9 grams fat, no cholesterol, 167 milligrams sodium, 2 grams dietary fiber.
FOOD
September 1, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Makes 2 servings 1 peach, cut into eight wedges and grilled 2 cups sliced radicchio, sautéed 1 cup sliced radicchio 1/2 peach, sliced thin 2 cups frisee 1 ounce pecorino cheese shaved For the ginger mirin dressing: 3 tablespoons fresh ginger, peeled and sliced (approximately 11/2 knobs) 1/2 cup mirin 1/4 cup honey 1/2 cup rice wine vinegar 2 cups olive oil to emulsify 3 teaspoons salt 1. Arrange salad ingredients on plate.
FOOD
September 1, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Makes 12 servings 1 pound sweet butter 1 cup turbinado sugar 6 fresh large peaches (a little firm to the touch), washed, peeled, pitted, and sliced in half A package of puff pastry dough (defrosted if frozen), cut into 12 circles to cover each peach half 1. Put the butter into a saucepan. Add the sugar and melt it into the butter over low heat. 2. Put half of the butter mixture on the bottom of a 9-inch tart pan. Top with a layer of peach halves cut side down.
FOOD
September 1, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Makes 4 ounces 6 very ripe peaches, skin and pit removed 1 cinnamon stick 1. Place skinned and pitted peaches in a blender and blend until smooth. Pour blended peaches into a medium saucepan and place on the stove on medium-low heat. Add the cinnamon stick to the peach mixture. Bring to a boil and then reduce to a simmer. Cook, stirring every few minutes, making sure mixture does not burn. Cook until the water evaporates, the sugar caramelizes, and the mixture reduces and thickens.
FOOD
August 25, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Makes 6-8 servings 51/4 ounces crustless day-old bread or firm bread 2 hard-cooked eggs, separated into yolks and whites 21/2 pounds hulled, peeled, seeded tomatoes (see note) 2 to 3 cloves garlic, chopped 1 teaspoon kosher or sea salt, plus more as needed 2 to 21/2 tablespoons Jimenez or good-quality Spanish sherry vinegar 1 cup extra-virgin olive oil, preferably hojiblanca or arbequina olive variety 31/2 ounces minced Iberian or cured ham, for garnish 1. Place the bread in a mixing bowl; barely cover it with water and let it sit for 10 to 15 minutes, then drain it and squeeze out the excess moisture.
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 ...
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