The worst thing about having children is the death of brunch. (Well, that, and no longer being able to play your vintage Cypress Hill CD when they are within earshot, which is almost always.) Saturday and Sunday — when my only obligation back in the day was brunch — now belong to soccer, basket ball, birthday parties, church, school projects, and other child-centered activities, none of which involve me sitting in peace with a bottomless cup of coffee, the entire New York Times (including the Sunday crossword), and a breakfast meant to be eaten with actual flatware.
You've likely heard of buckwheat pancakes or crêpes, but buckwheat is making its way into many different kinds of morning recipes these days. Whether you reach for the silky, striking gray-purple buckwheat flour or the actual grains themselves, buckwheat is throwing a wrench in the oatmeal game in a big way.
Think cooking with less salt has to be bland? Think again! Yesterday we took a peek at Jessica Goldman Foung's new cookbook, Sodium Girl's Limitless Low-Sodium Cookbook, and today we are sharing her most tried-and-true tips for taking low-sodium meals to the next level. Even Bloody Marys, those notorious salt bombs, can be both low-sodium and delicious — and Jessica shares a recipe to prove it.
Every now and then a recipe comes along that just about slaps you in the face it's so good. (Bonus points when it's lightning fast and incredibly easy.) That's what happened when I first sampled this Mission fig jam. My mind was completely blown!
I was a vegetarian for a good fifteen years — all through college and most of my twenties. It was never a huge struggle for me because my family didn't eat a great deal of red meat growing up and I wasn't crazy about fish at the time, so it was a natural transition in many ways. I went to college in Boulder, CO, and as anyone who either lives or has visited Boulder knows, it's a very tofu-friendly city. It's been years since I've been back, but I recall eating my fair share of tofu scrambles while there and recently I've been recreating a few of my favorites at home.
One of the remarkable things about this savory potato and leek galette is that it looks fancy, yet the ingredients are simple and inexpensive. The potatoes are plain old russets, the fat is olive oil instead of butter, and even though it's gluten-free and vegan, the galette is pleasantly starchy and creamy — a perfect cross between comfort food and an elegant, company-worthy dish.
I often wonder what would happen if I could pursue all of the ideas and dreams that churned within my brain. I might be a Nobel prize winner, best-selling author, philanthropist, olympic athlete, or a beauty queen by now. I would definitely be a better girlfriend, daughter, sister, and friend. I would listen harder, talk less, and love more. I would do all of these things, if only...
My mother was a reluctant cook, yet she still managed to acknowledge every single holiday with food, starting with breakfast. St. Patrick's Day meant green grits. (We are Southern, after all.) On your birthday, you could be sure there would be candles in your pancakes. April Fool's Day, when you might find cotton balls in your scrambled eggs or a plastic rat in your cereal, was kind of the worst.
If you live up north, you may not be craving a cold brew this time of year. Down south in Texas, though, I'll tell you that things are quite different. Temperatures are already hitting 80 degrees! But when I want to hang onto that January cool for just a bit longer, I make a French pressed cold brew coffee with a little sea salt and caramel.