Posted by MaryWednesday, November 25, 2015
It’s time to face the turkey and pie: holiday season is officially here.
Now don’t get me wrong, I love eating a big bowl of mashed and buttered potatoes with sausage and herb stuffing topping and finishing off the meal with a generous slice of pecan pie, but as good as that food is for the soul, it’s a little more unfriendly to my waistline.
I can’t imagine giving up the turkey drumstick at my family’s holiday party, but there are simple ways to make healthy swaps during the season. One solution is eating paleo. In the words of our author Becky Winkler, paleo is a diet “designed to generally mimic the diet our ancestors ate. The idea is eating what we evolved eating keeps us healthy and keeps our digestive system in good working order.”
When most people think of paleo, images of giant steaks and steamed veggies dance in their heads. While...
Posted by DianaThursday, November 12, 2015
Whether you’re a recent college grad, just moved cross-country to a new city, or it’s your first time hosting Thanksgiving dinner for the extended family at large, this may be the first Thanksgiving dinner that you’ll have to prepare in your own kitchen. If you’re a self-admitted cooking novice (like me), never fear: cooking for the holidays doesn’t have to be over-complicated or take all day.
Plenty of recipes allow you to spread the prep out over several days: slow-cookers, freezers, and smart storage are the perfect tools to make sure you aren’t spending all of your holiday in the kitchen, allowing you to enjoy the rest of the festivities with family and friends. But by picking time-conscious recipes this holiday season, you’re sure to be able to keep the stress at a minimum–while impressing your guests all at the same time.
These Pumpkin Biscuits are perfect with soup as a starter (we...
Posted by DianaThursday, October 22, 2015
Last week, I had the chance to talk at length about pumpkin recipes worthy of any baker’s kitchen, but one can only eat so many baked goodies before their sweet tooth has taken on all it can. With all of the sweet fall-flavored treats and recipes available, it’s hard to resist eating only dessert for the rest of the season.
But at some point, we do have to return to the main course. Pumpkin–and apples, and squash, and many other autumn favorites–shouldn’t be reserved for sweets and drinks only. Savory pies, especially, utilize harvest produce and can keep our pumpkin-and-apple cravings satisfied just as well as cupcakes or cookies could.
This Vegetable Pot Pie with Pumpkin Biscuit Crust is definitely not your mother’s weeknight pot pie, and it makes a perfect main course for either fall dinner parties, or just to warm your ribs on a chilly autumn night.
‘Tis the season for pumpkin pie, but here’s...
Posted by MaryWednesday, October 21, 2015
As much as I love being a college student, sometimes I just have to throw my hands in the air and scream, “enough with dining hall food!” I reach this point all too often, but if we’re being honest, I’m usually too busy to go to the grocery store and get my act together to cook in my dorm tiny kitchen. It’s a catch-22 of accessibility, time, and meal plans.
However, since I’ve started interning here, I’ve been slowly tabbing a copy of Jessica Fisher’s new cookbook with the intention of having a “treat yo’self” night in which I get to put down my homework and cook myself a homemade meal. It turns out midterms week was the perfect excuse to do so, as I was feeling overworked, overstressed, and overwhelmed with a serious craving for my mom’s cooking.
Don’t tell Mama Baker, but Jessica’s recipes gave my mom a run for her money!