Wednesday, June 19 2013 11:20 AM EDT2013-06-19 15:20:57 GMT
by Gary Duke at Alley Oops 1 pound Ravioli, cooked as directed on package and drained 2 tablespoons olive oil 1 bunch fresh Swiss Chard, washed, large veins removed and torn into bite sized pieces 1/2More >>
by Gary Duke at Alley Oops 1 pound Ravioli, cooked as directed on package and drained 2 tablespoons olive oil 1 bunch fresh Swiss Chard, washed, large veins removed and torn into bite sized pieces 1/2More >>
Saturday, June 15 2013 12:13 PM EDT2013-06-15 16:13:40 GMT
Silver Dollar Buttermilk Pancakes Williams Family Recipe Ingredients: 1 cup all purpose flour ½ tsp. salt 1 tsp. baking powder 1 tbsp. sugar 1 tbsp. water ½ tsp. soda 2 tbsp. cooking oilMore >>
Silver Dollar Buttermilk Pancakes Williams Family Recipe Ingredients: 1 cup all purpose flour ½ tsp. salt 1 tsp. baking powder 1 tbsp. sugar 1 tbsp. water ½ tsp. soda 2 tbsp. cooking oilMore >>
Friday, June 14 2013 10:38 AM EDT2013-06-14 14:38:12 GMT
Chef Mark Abernathy Loca Luna & Red Door ¾ cup sugar ¼ teaspoon salt 1 ¾ cups whole milk 2 eggs (beaten) ½ cup sweetened condensed milk 1 ½ cup heavy whipping cream 1 vanilla bean seeded orMore >>
Chef Mark Abernathy Loca Luna & Red Door ¾ cup sugar ¼ teaspoon salt 1 ¾ cups whole milk 2 eggs (beaten) ½ cup sweetened condensed milk 1 ½ cup heavy whipping cream 1 vanilla bean seeded orMore >>
Friday, June 14 2013 9:20 AM EDT2013-06-14 13:20:03 GMT
by Gary Duke at Alley Oops This a wonderful twist on traditional pancakes, instead of a sweet and buttery pancake, lets make them savory and perfect for a quick dinner. Basic pancake recipe 1 1/2 cupsMore >>
by Gary Duke at Alley Oops This a wonderful twist on traditional pancakes, instead of a sweet and buttery pancake, lets make them savory and perfect for a quick dinner. Basic pancake recipe 1 1/2 cupsMore >>
Wednesday, June 12 2013 3:09 PM EDT2013-06-12 19:09:21 GMT
Sara MassanaWhole FoodsServes 12 to 14 This classic dessert works beautifully with sliced apples, apricots, plums or berries, too, so use whatever fruit is in season. Ingredients: 10 tablespoons coldMore >>
Sara MassanaWhole FoodsServes 12 to 14 This classic dessert works beautifully with sliced apples, apricots, plums or berries, too, so use whatever fruit is in season. Ingredients: 10 tablespoons coldMore >>
Wednesday, June 12 2013 11:35 AM EDT2013-06-12 15:35:26 GMT
Michael LanariKitchen & Bath Concepts Ingredients 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup white sugar 3/4More >>
Michael LanariKitchen & Bath Concepts Ingredients 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup white sugar 3/4More >>
Wednesday, June 12 2013 11:34 AM EDT2013-06-12 15:34:11 GMT
An Indian beverage1/2 cup mango pieces 1/2 cup water 1/4 milk or soy milk 1/2 plain yogurt or curd (should be thick) Sugar and cardamom to taste Peel and cube the mango. Remove and discard the seed (pit).More >>
An Indian beverage1/2 cup mango pieces 1/2 cup water 1/4 milk or soy milk 1/2 plain yogurt or curd (should be thick) Sugar and cardamom to taste Peel and cube the mango. Remove and discard the seed (pit).More >>
Native to central Asia, scallions are at once crisp and tender, cooling and hot -- perhaps that's why they travel so seamlessly between salads, soups and main dishes. More >>
Native to central Asia, scallions are at once crisp and tender, cooling and hot -- perhaps that's why they travel so seamlessly between salads, soups and main dishes. More >>
The tiny seed can be toasted and used whole, tossed into a jar of fermenting pickles, ground into a powder, or crushed and mixed with vinegar to form the familiar condiment that we spread onto sandwiches. More >>
The tiny seed can be toasted and used whole, tossed into a jar of fermenting pickles, ground into a powder, or crushed and mixed with vinegar to form the familiar condiment that we spread onto sandwiches. More >>
Chef Chris Shepherd gives his take on what to eat, where to go, and what to do in his city, from family-run dim sum and BBQ joints to a pristine local farm.More >>
Chef Chris Shepherd gives his take on what to eat, where to go, and what to do in his city, from family-run dim sum and BBQ joints to a pristine local farm.More >>
The humble, hearty oat deserves a closer look.More >>
The humble, hearty oat deserves a closer look.More >>
By Judy Haubert
When I'm not helping out in the SAVEUR test kitchen, I work as a private chef in New York City.
One of the families for whom I cook on a weekly basis decided recently to start eating only whole grains, while simultaneously cutting out dairy and refined sugar. In the course of making some serious menu changes, I was especially stumped by the prospect of health-ifying dessert, since my usual repertoire includes plenty of baked goods and ice cream.
But then I hit on the perfect solution: rice pudding! As a kid, rice pudding was one of my favorite weeknight treats, and the sweet, milky concoction I remember seemed ripe for a whole-grain update.
I kicked off this makeover by replacing the pudding's standard white rice with whole grain brown, which has a sweet, nutty flavor that's perfect for dessert.
Using coconut milk, rich and creamy, allowed me to cut out both dairy and egg yolks. Building on that southeast Asian flavor, I added a hint of cardamom to the spice in addition to the traditional cinnamon and nutmeg.
To take advantage of some of the beautiful seasonal produce in my market, as well as veering away from the standard accompaniment of raisins, I paired the pudding with a sweet-tart raw rhubarb compote, which gets a spicy kick from crystallized ginger.
A chef friend of mine introduced me to the unexpected flavor combination of rhubarb and ginger, as well as opening my eyes to the fact that rhubarb doesn't always need to be cooked to be enjoyed.
Dolloped on top of pudding that's been plated into individual bowls, it's a grown-up, whole-grain-friendly reimagining of a favorite childhood dessert.
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