CollectionsGrams
IN THE NEWS

Grams

FIND MORE STORIES »
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.
FOOD
January 7, 2016
Makes 8-10 servings 11/2 cups pitted dried dates 2 cups shredded unsweetened coconut 4 large egg yolks One 14-ounce can sweetened condensed milk 1/2 cup fresh lime juice, preferably from Key limes 1/4 teaspoon salt 1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. 2. Place the dates in a bowl; cover with warm water and let them soak for 20 minutes. Drain, squeezing them as dry as you can, then transfer to a food processor, along with the coconut.
FOOD
December 24, 2015
Makes 4 to 6 servings 2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon baking soda 2 tablespoons sugar 2 teaspoons cinnamon 1 teaspoon ground ginger Pinch of nutmeg Pinch of cloves 2 eggs, lightly beaten 3/4 cup buttermilk 3/4 cup whole milk 1/4 cup shredded carrot 1/2 ounce chopped walnuts 1/2 ounce dried currants Frosting (optional) 8 ounces butter, room temperature 8 ounces cream cheese (low-fat or regular)
FOOD
May 9, 2013
Makes about 18 4-inch Lovecakes 2 large eggs, separated 1 cup buttermilk 2 tablespoons melted    butter 1 cup cake flour 1 tablespoon sugar 1/2 teaspoon baking    powder 1/2 teaspoon baking    soda 1/4 teaspoon salt Vegetable oil 1. Whisk the egg yolks into the buttermilk in a medium mixing bowl. Whisk in the butter. Put the flour, sugar, baking powder, baking soda, and salt into a sieve and sift into the buttermilk.
« Prev | 1 | 2 | 3 | 4 | 5 | Next »
|
|
|
|
|