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FOOD
April 1, 2016
4 servings 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided 11/3 cup pearl couscous (also known as Israeli or Middle Eastern couscous) 13/4 cup water 1 large lemon, zest and juice 1 clove garlic, finely chopped Sea salt and freshly ground black pepper 4 lamb Merguez or other lamb sausage links 2 yellow bell peppers, seeded and quartered 2 red bell peppers, seeded and quartered 2 tablespoons chopped parsley 1. Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat.
FOOD
March 17, 2016
Make 4 servings 2 cups all-purpose flour 1 cup buttermilk 1/2 teaspoon kosher or sea salt 1 teaspoon baking soda   1. Combine and mix dry ingredients in a bowl, then add buttermilk. Using your hands, work the mixture together in the bowl, forming a loose ball, before turning out onto a flour-dusted surface. 2. Lightly knead the dough, being careful not to overwork it, into a circular shape about half an inch thick. 3. Once dough is formed, cut an X across the circle, forming four equal-sized farls, or pieces.
FOOD
February 26, 2016
Makes 2-4 servings 1/2 pound sunchokes 1/2 teaspoon freshly squeezed lemon juice Kosher salt 1 large leek 1 tablespoon unsalted butter 2 ounces bacon, finely diced 1 tablespoon chopped fresh flat-leaf parsley leaves 1/2 teaspoon chopped fresh thyme leaves 1 teaspoon Dijon mustard 1 large egg, beaten 1 tablespoon extra-virgin olive oil 4 poached eggs 1. Peel the sunchokes and cut them into...
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 28, 2016
Makes 8-10 servings 2 tablespoons olive oil 1 medium onion, diced 2 carrots, diced 2 stalks of celery, diced 4 cloves garlic, minced 2 oil-packed anchovy fillets 1 teaspoon minced fresh thyme or rosemary 1/2 teaspoon red pepper flakes 2 zucchini, diced 6 cups chicken broth 4 cups cannellini beans (canned, or dried beans soaked overnight until tender) 1 15-ounce can diced tomatoes 1 head escarole, trimmed, washed, and coarsely chopped 3 cans Italian albacore tuna packed in olive oil, drained Salt, pepper to taste 1. In a large, heavy soup pot, heat olive oil, then add onion, carrots, celery, and garlic, and sauté until tender.
FOOD
January 21, 2016
Makes 6 servings Extra virgin olive oil 1 pound farfalle (I like DiCecco, made in the hills of Abruzzo near my family's home). 4 ounces frozen or canned peas 4 ounces heavy cream 16 ounces San Marzano tomatoes chopped coarsely Chopped parsley Salt and pepper Hard asiago cheese 1. Cook pasta al dente. 2. Cover base of saucepan with olive oil and heat over low flame. Add pasta and heat for a minute. Add heavy cream. Stir. Add tomatoes.
FOOD
January 21, 2016
Makes 6 servings 3 cups of celery diced into 1/2-inch cubes 3 tablespoons butter 6 cup beef broth 1/2 cup Arborio rice Parmesan cheese grated 1. Place butter and celery in soup pot, cover, and cook over medium flame for 10 to 12 minutes. Stir occasionally and make sure you don't overcook (mushy celery . . . bad) 2. Add broth and bring to boil; salt if needed. 3. Add rice, cook for 15 minutes more or until rice is al dente. 4. Serve with grated cheese.
NEWS
January 10, 2016 | By Carolyn Hax
Question: My husband and I (and, as a result, our two young children) are estranged from his parents after years of hostility came to a head in the fall. My mother-in-law's behavior was the crux of the issue, and my husband attempted to work through it until giving up. Our children are still very young, with one of them old enough to understand that her grandparents used to be present but now are not. How do I explain why they're not seeing their grandparents without unfairly biasing the children against them?
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....
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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