Grain salads are one of our favorite bridge dishes - spanning the shift from one season to another. They can easily be adapted with seasonal vegetables, and the range of textures and flavors is always appealing. Really - we like them not because they're practical and healthy (although they are) but because they're chewy, creamy, nutty, savory, spicy, and crisp.
Here are a few favorite grain salads and a guide to some of our favorite grains.
Like we said the other day, IKEA is best used in moderation. But there are some good buys there and we have a few favorites that have done very well for us. Here's another IKEA pick: the all-cotton TEKLA towel! Now, these don't actually come in napkin form, but...
A fridge that emits Vitamin C, a delicious cheesecake and more below...
I recently dined at Mochica and was impressed with their fantastic sangria. Unfortunately, I tried replicating the recipe and couldn't come up with a good alternative. Although I have looked online for a variety of add-ins (apples, pineapple, grapes, etc.), I think my problem is with the wine itself.
Any tips on a good wine I can use to make my own sangria?
Thanks,
Ruth
What's been cooking over at Serious Eats this week? Well, let's start with what looks like a completely amazing side dish: Cauliflower with Green Beans and Ginger. There's a pinch of chili pepper and more than a pinch of cumin too.
More good eating from Serious Eats below.
This is the season for muscadines, the wild grape native to the American Southeast. They are in season during September and October, and so just when you think you can't bear the heat for one more week in Florida or Georgia, these bronze and purple globes show up at the produce market bearing the promise of fall.
Giveaway: Five copies of Serving Up the Harvest: 175 Simple Recipes Celebrating the Goodness of Fresh Vegetables by Andrea Chesman, published by Storey Publishing
Find it: Buy Serving Up the Harvest for $11.53 at Amazon.com
It's September and harvest is in full swing. There's more zucchini than you know what to do with, tomatoes bursting out of gardens, and yams just waiting around the corner. You need a guide to these vegetables and a little help in getting the most out of them while they're at their peak! Enter this book from Andrea Chesman and Storey Publishing - seriously one of the best seasonal cooking guides we've found yet.
Today in our Delicious Links: an unlikely pet treat that you probably already have in your fridge, a very clever cake stand made from inexpensive materials, and more.
One of our favorite recipes at Epicurious is, essentially, a recipe for boiled water. It has nearly 800 comments - some amused, some indignant, some clever, some silly.
We need a new kitchen timer, and we just swooned over this one.
Where do you keep your bread? We recently answered a question from a reader about how to store bread. We recommended a good bread box, and there were some great suggestions in the comments as well.
The only problem is that a bread box is a little bulky for most apartment kitchens - and most loaves. The ceramic and metal bins are often big enough to store two or three hunks of bread - far more than we're ever using at once.
Enter this expandable bread keeper.
Zucchini dumplings, cupcakes with a surprise (tomatoes are only a part of it!), and a very cool dining setup - all in our Delicious Links below.
Roast chicken may be the most quintessential piece of home cooking that we know. That savory roasting smell, the ease of slipping a bird into the oven, the juicy meat and warm bread and vegetables that invariably go along with it - it's comfort food at its finest for those of us who are non-vegetarians. Have you ever roasted a chicken?
Here are some of our best tips, how-tos, and ideas on roasting chickens. Blow-dryers, brining, and bread salad below.
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