What is the Best Way to Cook Carrots on the Stovetop?
Q: Recently, I came across a recipe for carrots cooked in a pan with butter (maybe some oil also…not sure). There was no glaze or juice involved. Maybe just salt and pepper for seasoning. I remember the carrots were peeled and left whole (not sliced) Do you know a recipe like this? One without additional seasonings that mask the true flavor of the carrot? Sent by Gail Editor: It sounds like you’re well on your way to a recipe!
Aug 22, 2013
The Easiest Two-Ingredient Chocolate Buttercream Icing
Growing up, my mom always made cream cheese frosting to have with our birthday cakes and cupcakes and so, to this day, that’s what I most prefer. Buttercream often comes off as a bit greasy to me and not all that interesting flavor-wise whereas cream cheese frosting has that wonderful tanginess. But lately, I’ve been swayed on occasion by this delicious (and simple) recipe.
Aug 22, 2013
Pressure Cooker Recipe: Kerala Coconut Chicken Curry
I have a cookbook problem. No, I don’t have too many (well, maybe that too). While the bookstores are glutted with cookbooks, and a new crop inundates us every season, I cannot find the one definitive cookbook I crave — a South Indian cookbook to guide me through learning how to cook recipes from Tamil Nadu, Kerala, and Goa. I crave South Indian food like nothing else, and today’s recipe is another effort to reproduce the lighter, fresher, coconut-driven curries I love.
Aug 22, 2013