Coco Morante's Recent Articles
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Recipe: Chicken Rice Bowls with Honey-Mustard Sauce
When you’re looking to liven up leftover cooked chicken, a sweet and tangy honey-mustard sauce goes a long way! Add a freshly steamed pot of rice and some sautéed vegetables, and you’ve got a quick weeknight meal that’s full of bright flavors and textures. Grain bowls are one of my favorite meals. They’re easy to serve and enjoy at the dinner table, on the couch for a Netflix marathon night, or as a packed lunch to take to work.
May 1, 2019
How To Make Whimsical Vegetable-Stamped Tea Towels for Spring
Channel your inner crafter this weekend and get stamping! It’s time to raid the produce drawer for some artsy inspiration. Did you know that okra pods, when cut in half crosswise, look like cute little blooms? Celery resembles a rose, and cabbages make a dramatic print, like big mums or dahlias. With that knowledge in hand, we’re headed into the kitchen to make our own vegetable-stamped tea towels, just in time for spring.
May 1, 2019
Hugh Acheson’s New Cookbook Makes Vegetables So Sexy, You’ll Blush
Cookbook: The Broad Fork by Hugh Acheson The Skim: Need some inspiration for cooking with your CSA share? Want to know what the heck to do with kohlrabi? Chef Hugh Acheson will lure you in with his unpretentious, relatable style, and then help you turn out restaurant-quality recipes in your home kitchen. My favorite cookbooks come at vegetables not from a health standpoint, but with the goal of highlighting their deliciousness. After all, I know this stuff is good for me.
May 1, 2019
Recipe: Stovetop Whipped Sweet Potatoes with Maple Pecan Drizzle
Mashed sweet potato recipes generally start with roasting your sweet potatoes, but this can be a tricky proposition when oven space is limited. For a stovetop adaptation, simmer those sweet potatoes in a rich cooking liquid that gets blended right in at the end. This keeps things more flavorful and less waterlogged than if you’d just boiled the sweet potatoes in water.
May 1, 2019
Recipe: Instant Pot Whole Chicken with Mushroom Sauce
Yes, it’s true. You can cook a whole chicken in the Instant Pot. Just keep in mind a couple of things: The chicken must weigh four pounds or less (essentially a broiler-fryer), and it won’t come out with a crispy, crackling skin like it would from the oven. I find that the convenience and the speed of the Instant Pot make up for those two differences, as does the delicious mushroom sauce this chicken is served with.
May 1, 2019