Elizabeth Passarella's Recent Articles
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Recipe: Wheat Berry Salad with Blood Oranges, Feta & Red Onion Vinaigrette
In my recent pantry reorganization, I found a bag of wheat berries I’d been meaning to use. A simple salad with some winter citrus and salty feta seemed like a good idea, and it all turned out very tasty. Light yet satisfying, this makes a perfect lunch or dinner side salad this time of year. The textures of this salad are good. There’s the juiciness of the blood oranges, a crumbly creaminess from the cheese, and the chewiness from the wheat berries.
Jan 29, 2020
Appetizer Recipe: Flatbreads with Goat Cheese, Caramelized Onions, and Basil
Here’s a recipe that can easily work both as a party-worthy appetizer or as a light supper, perhaps served with a salad dressed in a sharp, mustardy vinaigrette. The sweet caramelized onions, sharp goat cheese and pungent fresh basil work together beautifully, especially when supported by a crisp but chewy flatbread. Basil isn’t exactly in season right now but it’s pretty easy to find wherever you go.
Jan 29, 2020
Chinese Comfort Food: Stir-Fried Egg and Tomato
Before the Beijing Olympics end, we want to share this dish, which we found out about from a friend who lived in China for many years.
Jan 29, 2020
Recipe: Easy Turkey Chili with Kale
This turkey chili is one of my favorite recipes, and not just because I’ve made it a hundred times (at least). It was one of the first things I created on my own, starting with a version I made in my first minuscule apartment in New York City ten years ago. It has evolved over the years, but this is the recipe I’ve stuck with for quite some time — I just wanted to wait for the perfect winter day to share it.
Jan 29, 2020
Recipe: Fresh Cranberry Relish
This is cranberry relish to us. No wiggling cylinder from a can, no whole berries that are cooked down with sugar. Our cranberry side dish is always fresh, chunky, sweet, and full of fruit. We think we’ve perfected our combination, finally…Growing up, our family used an old-fashioned grinder to make cranberry relish. It produced tiny bits of fruit without turning everything to mush.
Jan 29, 2020
Recipe: Spaghetti with Mascarpone, Meyer Lemon, Spinach, and Hazelnuts
We had two encounters with mascarpone cheese in pasta recently. One was seeing this tagliatelle with spinach, mascarpone, and Parmesan over on Jamie Oliver’s website; the other was catching the tail end of a British cooking show where the host was making mascarpone-lemon spaghetti. (We’re sensing an English theme.) This is our version, which borrows a bit from both but has the bright flavor of Meyer lemon plus toasted hazelnuts, which turned out to be the best ingredient of all.
Jan 29, 2020
Recipe: Quick Turkey Meatballs Over Greens
Consider this your spaghetti and meatballs without the spaghetti. I was craving some hearty, saucy meatballs but wanted something less weighty than the traditional bowl of pasta. So I made delicious little turkey meatballs and piled them on a green bed of kale. Who needs spaghetti? This was surprisingly quick and easy, and you get your veggies too. Meatballs are a great main dish, with or without pasta, and my family and I didn’t miss the spaghetti one bit.
Jan 29, 2020
Feeding a Crowd: Frittata Squares
A frittata is one of our favorite one-dish meals. You make the whole thing in a skillet, it takes minimal effort, and it’s inexpensive. We usually make ours in a 10- or 12-inch fry pan, which works well for feeding a few people. But what if you’re feeding a crowd? Enter the frittata square.This is really nothing more than an egg casserole—a frittata cooked in a large baking pan rather than a round skillet.
Jan 29, 2020
Recipe: Quick Feta and Olive Spread
We modeled this dish after something similar we’ve seen ready-made at Whole Foods. It couldn’t be simpler, and you can buy half the ingredients in one trip to the olive bar at the grocery store.Here’s what you do: Pick up a block of fresh feta cheese. Then head to the olive bar and fill a container with a mixture of black and green olives, plus whatever else looks good to you.
Jan 29, 2020
Recipe: Chipotle Chicken Fajitas with Creamy Black Bean Spread
Fajitas taste best when the meat and veggies come straight off the grill, no question. But don’t let that stop you when it comes to getting your fajita fix. I make this recipe entirely on the stovetop, where the spicy chicken picks up a touch of char from the grill pan and the peppers cook until they are completely tender. Add a dollop of creamy black bean spread and we have dinner.
Jan 29, 2020
Recipe: Potato, Squash & Goat Cheese Gratin
This is an easy, rustic recipe that makes a great vegetarian meal or a pretty side dish for summer or autumn. It’s so simple: yellow squash layered in a jumble with sliced red potato and goat cheese. No cream needed at all. For this gratin, I didn’t bother layering the vegetables in a pretty scalloped pattern. I practically threw the potato and squash slices in the pan, all mixed up together. Tastes the same, right? The only complicated part is slicing the vegetables paper-thin.
Jan 29, 2020
How To: Make Iced Coffee
Making iced coffee is easy — you do it the night before. And when it’s this hot outside, there’s no better way to start the day. Get the details, below…We’re recent converts to making coffee at home. Yes, we know, we’re not the norm. But we didn’t drink coffee every day, it was a nice treat we enjoyed on a break from work, and, to be honest, all the paraphernalia intimidated us.
Jan 29, 2020
Recipe: Margaritas Made with Beer
Margarita purists may need to sit down and take a few deep breaths before reading this post.We know, this is an unconventional recipe for margaritas. But we promise it’s good — and, it turns out, the idea is not really that uncommon.Epicurious and Rachael Ray both have recipes for margaritas made with beer, and ours is very similar — a mixture of tequila, beer, and frozen limeade. We refer to these as Markaritas, named after the friend who created them.
Jan 29, 2020
Recipe: Sautéed Rainbow Chard with Raw Beets and Goat Cheese
We showed up at the tail end of our CSA distribution this week and got a little more than we bargained for. Namely, a generous, extra helping (or four) of leafy greens. In trying to use up most of them, I combined a big pile of rainbow chard and all of our beets, and made this lovely little dish. It’s dressed with a light vinaigrette and served room temperature, and the leftovers made an excellent lunch the next day.
Jan 28, 2020
Deep Purple! Blueberry-Lavender Buttercream Frosting
When we saw this cake, our first thought was, “White icing? Never again.” This is frosting, friends. Gorgeous, bold, sexy frosting. And we’ve got the recipe.Ginny Branch Stelling of My Favorite Color is Shiny made this cake for a friend’s birthday. She admits that her first cake had to be trashed (there was a flour weevil incident), so this one is from a box.
Jan 21, 2020
Recipe: Cream Cheese Danish Bread
Nothing, and I mean nothing, makes the house smell better than sweet holiday loaves just out of the oven. It’s a siren call to the kitchen, even for those of us most devoted to sleeping in on a chilly morning. These lovely loaves are made from a simple overnight dough that gets folded around a sweet cream cheese filling — essentially, cheese danishes in the form of a sliceable, shareable breakfast bread.
Jan 21, 2020
Recipe Review: Quick Cinnamon Rolls
We know it’s Eating Light month. But we’ve been eyeing these super fast, no-yeast-required cinnamon rolls on Fine Cooking’s website for a while now, and this past weekend we caved. They were worth it. So sue us… Cinnamon rolls are an instant gratification kind of food. Wake up, crave cinnamon rolls. No time for letting yeasty dough rise.
Jan 21, 2020
Recipe for Winter Citrus: Tangerine Curd
Last winter we started a little love affair with lemon curdWe were hoping this tangerine curd would turn out bright orange, and it did not. We’re realizing that the color of curd comes largely from the egg yolks rather than the citrus juice. Also, because we weren’t being as fastidious in our stirring as we should have been, a tiny bit of yolk got scrambled and we had to strain our curd before adding the butter, losing the flecks of zest that would have given it more color.
Jan 21, 2020
Unique Dessert: Quince and Fig Cobbler from Top Chef Stephanie Izard
We were big fans of Stephanie Izard during Top Chef Chicago, and since her big win, she’s been busy planning a new restaurant and making appearances all over the country. She’s also been blogging, and we’ve been checking in occasionally to take a look at her recipes.
Jan 21, 2020
Modern French Bistro Style: 19 Chalkboards in the Kitchen
It didn’t take long to round up 19 examples of chalkboard walls (and cabinets…and refrigerators…). What is a simple, humble, utilitarian accessory in so many European restaurants has become a trendy design element in American kitchens. However, just because they’re everywhere doesn’t mean they aren’t cute.Our number one concern whenever we see chalkboards in the kitchen is: What happens to the dust?
Dec 19, 2019
12 Cozy, Charming Breakfast Nooks
Why are these called breakfast nooks? Sure, sipping coffee and enjoying toast while reading the paper in the morning light seems the fitting activity in one of these smallish spaces. But we’re sure the owners of these homes tuck in to meatloaf there, too. Either way, we love nooks. The nearer they’re nestled to the kitchen, the better.By the standards of some apartment dwellers, some of these nooks could classify as dining rooms.
Dec 19, 2019
Kitchen Gallery: Grey! Cheerier than You Think.
It has been raining in New York City for what seems like weeks, so you’d think we’d be looking for an antidote–bright pops of color to shake off the blahs. Instead, we keep pausing on pictures of grey kitchens. Charcoal, stone, blue-greys, green-greys. All of them. We think a grey kitchen is sophisticated, calming, and actually pretty uplifting. Ina Garten thinks so, too We’re really warming up to the idea of grey cabinets or walls.
Dec 19, 2019
Dig In: Best Old-Fashioned Ice Cream Scoops
Sure, you can use a big spoon to serve all that ice cream we’re pushing, but if you want pretty, rounded scoops, you’re going to need the right tool. Here are six good options…Above is the aluminum Zeroll scoop, which was created in 1935 and claims to be the original ice cream scooper. The key, according to the company, is a heat-conductive fluid in the handle that warms the ice cream, helps it roll, and eases release.
Sep 13, 2019
Healthy Eating: Alternative Sprouts Sandwich
Earlier today we alerted you to an alfalfa sprout recall on the West Coast. Sad news, especially since one of our favorite vegetarian lunches is a sandwich made of good bread, a thick layer of cream cheese, and a fistful of sprouts. So what’s our alfalfa substitute?Our local grocery store sells several types of baby shoots, from broccoli sprouts to something called “Super Sprouts,” which is a mix of a few varieties. In this sandwich, we used snow pea shoots.
Sep 11, 2019
Pea Pickles! Sweet, Crunchy, Pickled Sugar Snaps
Peter Piper picked a peck of pickled peas… Yeah, we’re taking some literary license here. Because these look way better than pickled peppers.It’s hard to improve upon the flavor of simple, raw sugar snap peas. If they’re fresh, you don’t need to do a darn thing to them. Serve them in a bowl (leave the little curly tips on, too!) with a dip—as one of our friends did this weekend for a cookout, and they were amazing.
Jun 5, 2019
Recipe: Spicy Grilled Shrimp
We ate this last night for dinner–fresh South Carolina shrimp seasoned with thyme, ancho chile powder, oregano, and smoked paprika. And the best part was that someone else cooked it for us… This recipe was adapted from Cook’s Illustrated by my brother-in-law, an excellent cook who has made this shrimp for our family many times. There are a couple of secrets that make it great: One, you brine the shrimp for about 30 minutes to help them stay especially juicy on the grill.
Jun 5, 2019
David Lebovitz’s Guinness-Milk Chocolate Ice Cream
Confession: We had a foodie crush on David Lebovitz long before we saw the tour of his quirky Paris kitchen last week. We’ve been loving his Guinness-Milk Chocolate Ice Cream for some time now.The recipe comes from Lebovitz’s book The Perfect Scoop, and, like the Guinness Milkshakes from last week, would be a natural for St. Patrick’s Day. But we love it as a deeper, more complicated winter alternative to all the crisp vanillas and frosty fruit flavors of summer.
Jun 5, 2019
Recipe Review: Mark Bittman’s Chicken Adobo
A few weekends ago, a food-loving friend made this dish for a hungry backyard crowd, and it was a big hit. Fortunately, we were there with a camera and an empty stomach. So, although we technically didn’t follow the recipe ourselves, we asked questions, chewed slowly, and made some mental notes about the finished product…Chicken adobo is a Filipino dish that involves simmering chicken in a mixture of soy sauce, garlic, vinegar, and bay leaves.
Jun 5, 2019
Recipe Review: Coconut Fish Stew with Basil, But No Lemon Grass
Last week’s NY Times Dining section was heavy on the Easter goods, which might be why Melissa Clark’s Thai soup stuck in our mind as something different. We couldn’t wait to try it, and even though we couldn’t get a stalk of lemon grass at our nearest market, the soup was exactly what we wanted — spicy, sweet, and full of fragrant green herbs. Clark’s inspiration was some leftover, takeout tom yum soup that she brought to life with coconut milk.
Jun 5, 2019
Seasonal Inspiration: Raw Beet Salads
We’ve whined enough about wanting spring to get here already. So, in the interest of turning the page, here is a fresh, happy take on beets that might tide you over until the farmers’ markets get colorful again.We love beets. Love ’em. And yet we almost always roast them in the oven. Why? We’re not sure — it’s so wintry. We just hadn’t thought of beets as a crunchy, eat-them-like-an-apple kind of food.
Jun 5, 2019
Ingredient Spotlight: Vidalia Onions
We snatch up these sweet onions any time we see them at the market. Do you know where they’re grown? And what the town’s official mascot is named? Read on…Vidalia onions were originally grown in Georgia, in the town of Vidalia. They weren’t bred to be sweeter than normal onions, but a combination of the soil and climate produced an onion that had less bite and a more sugary finish.
Jun 4, 2019
Soup Inspiration: The Hale and Hearty MenuNew York
We’re big proponents of bringing your lunch to work; it’s almost always cheaper and healthier. But when we don’t, we frequently visit Hale and Hearty. We usually come away with soup plus some recipe ideas…Hale and Hearty has more than a dozen soups on the menu every day.
Jun 4, 2019
Store Review: Cookin’ San Francisco
We went to this store on a recent trip to San Francisco, led by a friend who knew we’d get lost in it. True, we could have stayed and browsed for hours in this dimly lit (excuse the grainy photographs), packed-to-the-gills, recycled French housewares shop…Leslie at AT:SF has covered Cookin’ before, and the comments reflect what we’ve read elsewhere: Some think it’s overpriced, and the owner is unpleasant.
Jun 4, 2019
How To Grow Your Own Alfalfa Sprouts: Part One
News of alfalfa sprout recalls prompted us to call our mother. Why? Because when we were in kindergarten, she came and taught everyone how to grow their own sprouts in a jar. It seems like a good idea now that we’re adults looking for more organic, locally-grown food. Our own kitchen is as local as it gets. When we wrote about our favorite sprouts sandwich last week, wvlinz posted a comment on how to grow sprouts. Our method is very similar.
Jun 4, 2019
Jelloware Edible Cups (P.S. They’re Vegan!)
It doesn’t get any more green than this: a drinking glass you don’t throw away, don’t recycle, but eat. (And, if those nibbles and cocktails leave you too full to munch on your cup, you can compost it.)These colorful, conversation-starting cups are from The Way We See the World, an inventive design consulting firm behind a bunch of cool products. They are in the process of getting Jelloware off the ground—see the link below to see how you can help fund it.
Jun 4, 2019
Weekend Getaways: Best Foods for Car Trips
Chances are, you’ve read about what foods to carry on the plane (it’s been quite a popular post for some time now). But in the summer, we find ourselves in a car even more than an airplane. So, what should we snack on?In the backseat of your own car, you don’t have to worry about TSA regulations or fitting your food in the side pocket of your carry-on bag. But other rules apply…. Here are our thoughts:No tiny pieces.
Jun 4, 2019
Word of Mouth: Labneh
labneh: n. A fresh cheese made from strained yogurt, popular in the Middle East, that is served as a spread or formed into soft balls.Several of us here at the Kitchn were traveling over the holidays, and this is just one of the foods we fell in love with while eating overseas. We ate labneh for breakfast every morning while on a trip to Abu Dhabi, in the United Arab Emirates.Unfortunately, we kept forgetting to bring our camera to breakfast.
Jun 4, 2019
Flying with Kids: What Snacks to Pack for the Plane
My child is two years old, and I’ve flown with her more than a dozen times. I’ve gone from declaring breast milk to bribing her with candy, and these are my tips for what to pack to keep young kids (babies to toddlers) happy.First, a few general guidelines:1. If you’re flying with a cranky, crying child or one who’s still sitting on your lap (i.e. taking up a lot of room and kicking the chair in front of her), offer to buy your seatmates a cocktail or a snack pack.
May 24, 2019
Personal Care Kitchen: How to Make Homemade Body Scrubs
March is Bathroom Month at our sister sites, and while cooking and bathrooms don’t instinctively mix (although, oh, how we loved Kramer’s shower drain garbage disposal on “Seinfeld”), there are some common kitchen ingredients you can use to whip up all-natural bath products.First up: We’re test-driving a trio of homemade body scrubs.
May 3, 2019
Urban Agriculture: Raising Chickens in New York City
We’ve missed the lectures that Owen Taylor, city farms training and livestock coordinator at Just Food, has been giving about raising chickens in NYC. Twice, actually. But we had to know more about these chickens who, we hear, are laying eggs all over our bustling metropolis. So we called Owen, who was kind enough to answer a few questions.How did this program get started? Chickens and cities don’t inherently seem to mix.Actually, cities and chickens do mix.
May 3, 2019
Recipe Review: Three-Bean Salad with Edamame
Remember this salad we posted yesterday as an option for using up frozen edamame? Well, we made it last night with our own half-full bag, plus some pantry staples. It was easy and really tasty.The recipe calls for canned black beans and black-eyed peas. We had never bought canned black-eyed peas, but there were no frozen at the store and we didn’t have time to cook dry ones, so we caved (but bought organic).
May 3, 2019
Grow Your Own Alfalfa Sprouts: Cheesecloth Alternatives?
We’ve talked quite a bit this month about growing things. And if you’re like us — a city dweller with no patch of dirt — hatching alfalfa sprouts is easy and gratifying. That is, unless you can’t find cheese cloth for the top of the jar, like one reader who emailed us.We give some alternatives, plus full instructions on growing sprouts, below…We’ve read instructions that suggest clean panty hose. If you have a pair with a run in them, reuse them!
May 3, 2019
Recipe: Wild Rice and Mixed Greens Salad
It’s nice to have a few salad recipes that can serve as main dishes, and the rice in this one makes it especially filling. A big forkful of tender leaves with little piles of rice, sweet dates, and crunchy nuts made the perfect combination of flavors and textures. This was a tough recipe to name. I thought about calling it my “wild rice, chickpea, date, cashew, celery, and mixed green salad,” but decided that something simpler might be best!
May 3, 2019
Where to Buy Commercial Rolls of Plastic Wrap
There have been several comments about the industrial-sized roll of plastic wrap on chef Dan Kluger’s counter, pictured in yesterday’s Brooklyn Kitchen Tour.Personally, we lack the counter space for a box this big, but if you’re itching for 2000 feet of plastic wrap, we found some sources for you…And yes, most commercial rolls are 2000 feet long. They do vary in width, however. We found ones from 12 to 24 inches.
May 3, 2019
Spring Cocktail Recipe: Rhubarb Basil Cocktail
With warmer weather inching its way into New York, I felt inspired to make a fresh spring cocktail. Well, I did some experimenting, and while my first inclination was to use strawberries, I found piles of rhubarb at the farmers market — and came up instead with this lovely pink concoction. Rhubarb definitely needs to be sweetened up from its natural state, especially for a warm-weather cocktail, so I cooked it down with some sugar and made a purée.
May 3, 2019
Recipe: Pineapple Basil Cocktail
We didn’t stop with rhubarb!There was plenty of basil and the liquor was flowing easily last night, so we came up with another cocktail — this time with pineapple and a hint of lime…Again, we tasted this cocktail using vodka and gin, but this time, gin won out. We’re not sure exactly why — maybe some mixologists have a reason — but it just seemed to give the pineapple more body. Because the juice we used was pretty sweet, we added some lime to tart it up.
May 3, 2019
Cocktail Inspiration: How To Infuse Vodka
Last weekend, we gave you enough cocktail recipes to keep you busy all summer long (you can get the full roundup here).If you want to spike those drinks with something special, why not try infusing your own flavored vodka?One of our favorite infused vodkas is jalapeño, which we’ve enjoyed many times in bloody marys at a standby New York brunch spot.Ginger or lemongrass infused vodka could make a lovely, simple martini.
May 3, 2019
Recipe: Asparagus & Prosciutto Crostini
I love asparagus just about any way I can get it: roasted and eaten straight from the pan, chopped into a hearty lunchtime salad, or even simply blanched for a quick side dish. But for a change of pace, this time I thought I’d go creamy. Quick and easy to prepare, these two-bite bruschetta toasts make the perfect start to Easter dinner or Mother’s Day brunch — or both!
May 3, 2019