Classy, Simple Desserts: Blood Orange Granita

Blood Orange Granita recipe

Follow PBS Food on Pinterest

I love the act of getting warm. I’m pretty sure this is one of the main reasons why I love winter. There’s nothing better than seeking warmth from the cold, drinking hot tea or changing into soft pajamas.

Continue reading “Classy, Simple Desserts: Blood Orange Granita”

Gomoku Gohan Features Rice and Seasonal Ingredients

Gomoku Gohan recipe

Follow PBS Food on Pinterest

Gomoku Gohan, which literally means “five item rice” is the Japanese equivalent of pilaf. As the name implies it involves rice cooked with five other things. What those are, depends largely on the household, but typical additions include, fried tofu, chicken, fish, bamboo, carrots, mushrooms, lotus root, burdock, konnyaku, fishcake, and edamame. But really you can get a little creative and include any combination of ingredients that are going to create a great stock with contrasting textures.

Continue reading “Gomoku Gohan Features Rice and Seasonal Ingredients”

Start the Day with Steel Cut Porridge and Honeyed Pecans

Steel Cut Porridge with Honeyed Pecans

Follow PBS Food on Pinterest

I’m not sure if you caught wind or tuned in this week, but Downton Abbey has made its fourth season premiere in the U.S. and I couldn’t be more excited about its return! I’m a huge fan of writer, Julian Fellows, and have been a longtime fan of dramas that explore the tales of class division, the very intertwined relationships between royalty and their servants, and the gossip is, well, just fun. I guess you could say I’m a lover of all things British. As a kid, I devoured everything Austen-esque, I currently drive a British car and own a British dog (corgi lovers unite!). And tea and scones in the afternoon? I can’t think of a better ritual.

Contine reading “Start the Day with Steel Cut Porridge and Honeyed Pecans”

Hijiki Salad: Nutritious Salad Without Produce

Hijiki Salad recipe

Follow PBS Food on Pinterest

hi as in helium ji as in jeans ki as in keys.

After the excesses of the holidays and the inevitable healthy eating resolutions that follow in the New Year, I’m guessing I’m not the only one looking for some tasty salads. Unfortunately with spring still months away, trips down the produce aisle are less than inspiring.

Continue reading “Hijiki Salad: Nutritious Salad Without Produce”

Blend Up an Acai and Banana Smoothie

Acai and Banana Smoothie recipe

Follow PBS Food on Pinterest

I know it’s a bit cliche to start the year providing recipes for foods like smoothies, soups and salads, but I really do think it’s what my body wants right now. Cheese-smothered biscuits and Frito pie isn’t the thing my mind is gravitating towards–even though I do love those foods with all my heart.

Continue reading “Blend Up an Acai and Banana Smoothie”

Reimagine the California Bowl

California Bowl recipe

If you’re into food mythology you probably know the story about how the California Roll was invented in LA by a 1960′s era sushi chef trying to make due with the ingredients he had access to. Indeed, had that sushi chef lived in today’s world of daily flights ferrying fish rom Japan’s fish markets to American sushi joints, it’s possible that the California roll may have never been invented.

Continue reading “Reimagine the California Bowl”

Bake Chocolate Glazed Doughnut Muffins

Chocolate Glazed Doughnut Muffins recipe

I love making homemade doughnuts. Actually, I don’t. Correction: I love eating homemade doughnuts. Making them is a whole other story. Homemade doughnuts are definitely a chore to whip up. There are two lengthy rises required, a big pot of oil for frying, which is always such a pain. And then there’s the dunking and garnishing, my favorite part, actually. When it comes to homemade doughnuts, there are about four more steps than I’d like to deal with.

 

Continue reading “Bake Chocolate Glazed Doughnut Muffins”

Party Canapés: Roast Tomato Crostini

Roast Tomato Crostini recipe

Over the past few weeks, I’ve given you three different canapés to cover a diverse set of gatherings. This week, I wanted to finish the series off with a one-bite-wonder that should appeal to almost everyone. It’s a crisp crostini, slathered with a nutty herbal za’atar spread, and topped with a concentrated burst of sweet umami that lingers far after you’ve swallowed the bite and moved onto a sip of bubbly.

Continue reading “Party Canapés: Roast Tomato Crostini”

Page 12 of 45« First...1011121314...203040...Last »