Learn the Benefits of Blanching Spinach

Lemon Garlic Spinach

Follow PBS Food on Pinterest

While some people enjoy eating spinach raw, it’s a green that I always cook because it contains a relatively high concentration of oxalic acid. While you’d have to eat an inordinately large amount of raw spinach to kill you, in smaller doses it causes kidney stones due to the accumulation of calcium oxalate in your kidneys. While heat will not destroy oxalic acid, blanching spinach in a lot of water first will reduce the concentration.

Continue reading “Learn the Benefits of Blanching Spinach”

Take Comfort with Cherry Chocolate Cookies


Follow PBS Food on Pinterest

I have been making riffs and renditions of this cookie for as long as I can remember. I think it started a few Christmases ago when I was searching for the perfect chocolate chip cookie. I know that’s subjective, seeing as we all have a different criteria as to what makes the perfect cookie, but for me it’s two things: a soft interior and a crispy edge. I like the contrast. Oh and I like a thickish, buttery cookie.  

Continue reading “Take Comfort with Cherry Chocolate Cookies”

Discover Sablefish Tandoori with Mango Relish


Follow PBS Food on Pinterest

While a certain miso marinated dish catapulted this fish to fame in the US, sablefish (a.k.a. “black cod”) is a versatile white-meat fish that works beautifully with high-heat cooking methods. Thanks to its high fat content, the fish is almost impossible to dry out, which makes it perfect for tandoori.

Continue reading “Discover Sablefish Tandoori with Mango Relish”

Use Puff Pastry to Make an Asparagus Tart

Asparagus Tart recipe

Follow PBS Food on Pinterest

I get a good amount of questions about pantry staples. I always suggest having grains, pasta and rice in your cupboards. This way a full-on meal, along with a few fresh ingredients, is only a few minutes away. And then, of course, I love to have things like dried mushrooms, dried fruit and nuts, a fully stocked spice cabinet and good olive oil and a variety of vinegars. When it comes to freezer staples, I always recommend making sure someone refills the ice cube tray. I’m personally the worst at this. Oh and definitely a few sheets of frozen puff pastry.

Continue reading “Use Puff Pastry to Make an Asparagus Tart”

Prepare Cucumber Snap Pea Salad

Cucumber Snap Pea Salad recipe

Follow PBS Food on Pinterest

For the most part, lettuce is a vegetable I consume because I feel like I should, not because I want to. It’s not that there’s anything wrong with the vegetable, it’s just that it’s so often used as a filler in salads when all you really want is all the other stuff that goes into it. “Green salads” are probably the biggest offender and I’d rather skip a meal than subject myself to the tedium of eating a flavorless bowl of leaves.

Continue reading “Prepare Cucumber Snap Pea Salad”

Roasted Cauliflower, Feta, and Lemon Pasta

Roasted Cauliflower Feta and Lemon Pasta recipe

Follow PBS Food on Pinterest

I’m a sucker for a lemon pasta of any kind. I love the comfort that pasta always seems to provide, with a punch of brightness. It’s a winning combination. The lemon always seems to add a bit of lightness that pasta sometimes needs; especially when the weather is getting slightly warmer and eating outside seems like it’s only a few more weeks away.

Continue reading “Roasted Cauliflower, Feta, and Lemon Pasta”

Grilled Brussels Sprouts with Mustard Dressing

Grilled Brussels Sprouts recipe

Follow PBS Food on Pinterest

Brussels sprouts are one of those contentious vegetables that people either love or hate. I haven’t always been fond of them myself, but they’ve grown from being merely tolerable to a vegetable I’d actually seek out on a restaurant menu.

Continue reading “Grilled Brussels Sprouts with Mustard Dressing”

Springtime Calls for Roasted Radish Salad

Roasted Radish Salad recipe

Follow PBS Food on Pinterest

If you ever want to feel French and chic, I suggest putting on a Breton shirt, grabbing a French baguette, some breakfast radishes and eating them with a pat of butter and some flaky sea salt. This type of snack is at the top of my favorite to-snack-on list. I’m not sure there’s anything more delightful and simple. It’s the type of snack you imagine you’d eat if you lived in a French New Wave film.

Continue reading “Springtime Calls for Roasted Radish Salad”

Page 42 of 78« First...102030...4041424344...506070...Last »