Dates are some of the oldest sweeteners in the world, providing deep, rich flavor to dishes both savory and sweet. We've explored cooking with whole dates and date sugar, and lately I've been using more date syrup, too. It's all-natural, unrefined, vegan, and oh so luxurious.
Some of my best cooking came from accidents. These were often the accidents that were born of necessary substitutions when I ran out of something at home or, literally, from accidentally adding too much or too little of an ingredient only to be pleasantly surprised by the outcome. Such is the case with this genius single-serve muffin.
One thing about making your own almond milk is that you end up with a lot of leftover almond meal as a result. But even if you're not making almond milk, perhaps you bought a bag of almond flour on impulse that is now hanging out in your cupboard awaiting culinary inspiration. Wait no more! Here are five ideas for using up your stash of almond meal.
In the spring and summer, I flock towards big, bold colors in the kitchen: the bright greens of asparagus and peas, the vibrant yellow of lemons, the red hues of strawberries and raspberries. In addition to bright color, after a winter of routine meals and not-so-inspiring produce, I also reach for interesting new flavors. Lately, I've landed on rose petals and rose water.
Sometimes killing time results in a wonderful discovery. This was the case a few weeks ago while waiting to meet a friend at the all-too-good chocolate cakery Hot Cakes in the Ballard neighborhood of Seattle. It was then and there that I made a dangerous discovery: smoked chocolate chips.
I've never made bagels at home. They fall into the category of things that I like to buy from people who do them well. Good bagels are really good, and I figure that supporting the people who have it mastered is a smart move. That is, until I saw this recipe for granola bagels. I may have been convinced to give them a try myself! I mean, come on. Chocolate chip granola bagels?
Whether you are a kid, or just a kid at heart, sometimes there is no better way to end a summer meal then with a big bowl of rich, creamy ice cream. If you've planned ahead, nothing pleases a crowd like homemade, but if you're strapped for time, dress up store bought ice cream with an array of unusual toppings. I can guarantee you won't hear a single complaint.
Regardless of the season, my go-to dessert when people come over to visit has always been ice cream. However, I have a handful of friends who've recently gone dairy-free, so I've been creatively challenged when thinking about something other than sorbet, sherbet or fresh fruit to serve to my old ice cream homies when they stop by in the evening. Now I have a few new ideas.
Santa Barbara has great wine and Mexican food, but have you heard there's a bean-to-bar chocolate maker producing some insanely good chocolate? Mike Orlando of Twenty-Four Blackbirds is DIY to the nth degree, from the equipment he built himself — all with curiosity, obsessive testing, and the power of the internet! — to the kraft paper packaging he prints on using a printer you'd find in your mom's office. And of course, the elegant 1/2 ounce chocolate bars illustrated with a feather imprint. Look out, Willy Wonka! There's a new mad chocolate scientist around!
I purchased a doughnut pan a few years back for a recipe testing project I was working on, but after two or three uses, it got squirreled away to my laundry room along with plenty of other unitaskers left quietly to die. I decided recently to brush off the pan and give it another go, and I am so glad I did. l will be the first to admit that these "faux-nuts" will never be as good as a warm batch of Krispy Kremes, but they are definitely delicious enough to satisfy a hankering when there's no glowing 'Hot Now!' sign in sight.