We're no strangers to sriracha. In fact, we like it in our beer, our mayo, and sprinkled on everything from roasted vegetables to grilled meats. While it seems ubiquitous now, sriracha as we know it didn't come around until 1980...
Q: This week I made delicious pulled pork in my slow cooker with BBQ sauce. After gobbling up all the meat, I have about 2 cups of the incredible sauce leftover and don't want it to go to waste. Do you have any ideas about how long it will last in the fridge and some good ideas for using it?
Whizzed into smoothies, swirled into yogurt or spread on toast, peanut butter adds a welcome boost of protein and fat to all kinds of breakfasts. But there is a whole world of butters beyond the usual peanut variety, from an irresistible Almond-Joy-inspired butter to a nut-free and nutritious pumpkin-sunflower seed butter. Ready to get out of your nut rut?
I think there are levels of salad dressing mastery. It begins when you stop buying store-bought bottles of vinaigrette in favor of making your own. (This took me some years to really get right!) Then comes dabbling with citrus juice, a shallot or two, maybe even a few attempts at homemade blue cheese dressing. But beyond these levels and sitting atop of the salad dressing food chain (if there is such a thing) is a nutty brown butter dressing. Butter on a salad? Oh yes — hear me out! More
I've been adding curry paste to an assortment of old standby dishes to give them a bit of kick. If you have half a can of curry paste lying about here are a few unexpected ways to put it to good use! More
Last week First Lady Michelle Obama tweeted that she picked Napa cabbage from her garden, and was using it to make kimchi. She even shared the recipe! Her version calls for five Thai chili peppers per two heads of cabbage, so it's mighty spicy... and just how we like it! Get the recipe below: More
Q: My husband received a bottle of fancy citrus habanero olive oil as a gift. It is incredibly spicy, far too spicy to use as a finishing oil or vinaigrette, and we don't want to just dump it into chili or something. How can we take advantage of the flavours in the oil without burning our mouths?
I don't spend a lot of time pointing out so-called "food holidays" that celebrate specific foods, like National Hot Chocolate Day, because they always seem a little fake and to be honest, they make me a little grumpy. But I can make an exception for one of my favorite treats: the creamy combination of chocolate and hazelnut, more popularly known as Nutella.
Yes, it's World Nutella Day. How are you going to celebrate?