We've all faced ingredient conundrums and last-minute shortages in the kitchen. Oh no! Out of eggs! No crème fraîche! Need a buttermilk substitute! Thankfully, there are a few tried-and-true substitutions you can turn to in a pinch. These can also be helpful if you're trying to modify a recipe out of dietary necessity (shifting it to be dairy or gluten-free, for example). This guide will help get you started.
Last week my sweet nephew turned one! As any culinary minded aunty would do, I set about to make something celebratory for my favorite little human. What I came up with has no refined sugars and is full of dates and bananas. Even the grown ups enjoyed a slice or two after the baby fest.
Around this time of year, I always start seeing articles on what to do with a glut of herbs that may be growing in your garden. Or how to use up certain botanical ingredients before they go bad. While infusing oils is always an easy go-to solution, my favorite way to use up those herbs is by making your own infused honeys.
I spent the Memorial Day weekend with my friend Joe Yonan up in Maine where he is taking a year off from his role as Food and Travel editor of The Washington Post to work on a book about vegetables and live on his sister and brother-in-law's homestead. He's growing his own produce, fetching eggs in the morning from his small gaggle of hens, and living as much as possible off the land.
With some gardening experience in my past, I volunteered to venture north and help with some homesteading chores. The very first challenge posed to me was by Joe's sister. She took me out to the garden, pointed at a tall stalky plant I knew to be lovage, and said, "What should we do about this thing?"
Q: I recently returned from New Orleans with a bottle of Steen's Pure Cane Syrup. Other than gingerbread and pecan pie, what are some ways to use this truly Southern ingredient? I am not that familiar with it, having lived in the Pacific NW all my life!
Honey can elevate a cheese plate, fruit bowl or recipe to desert status. Needless to say, as a dedicated appetizer enthusiast with a serious sweet tooth, I consume quite a bit. Bee Raw takes this sweet treat and turns it into a true experience
If one of your New Year's resolutions was to nix the processed white sugar from your diet, by now you've discovered that a wide and wily world of alternative natural sweeteners awaits. It's exciting, but it can also be pretty overwhelming. Take a look inside the pantry of someone who's already forged the path.
Have you taken a look in the baking section at the grocery store lately? There are more options for sweeteners than ever before. Whether you're looking to cut back on refined sugars or just want to play around with recipes, the Columbus Dispatch has a handy guide to get you started.
As an alternative to sugar, stevia seems almost too good to be true. It is naturally-derived, nearly calorie-free, and made with no additional ingredients. It's also even sweeter than sugar, so we don't need to use as much of it. Do you use stevia?