Tagged ‘recipes’

  • Not Your Grandmother’s Pumpkin Pie

    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.

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  • Pumped for Pumpkin Season

    The season of pumpkin craze is in full effect. According to Cindy Ott, author of Pumpkin: The Curious History of an American Icon, “It’s more about the pumpkin feeling than the pumpkin flavor or nutrition.” Pumpkin flavoring, it seems, became a stress-relief for Americans around the turn of the 19th century. “People became stressed about… moving into the office and off the farms, and [the pumpkin] starts to appear in poems and in paintings,” says Ott. “We’re celebrating the nostalgia for this old fashioned, rural way of life, that no one ever really wanted to stay on, but everyone’s always been romantic about.”

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  • How Do You Like Them Apples?

    Coming from Missouri, I had never really understood the Northeast’s obsession with apples when the calendar strikes October. I’d always loved apples at a a safe, sane, Midwestern level, but when my first collegiate fall rolled around, I got swept up in the apple-picking, cider-drinking madness. Now I am always one of the first to join the apple madness.

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  • California Cuisine

    vintage california postcardsimage via

    The fusion of the esteemed wine country, the fresh produce of the Central Valley, the close proximity to flavorful Mexico, as well as the thriving foodie hubs of San Francisco, Los Angeles, and San Diego, have produced a regional food culture unlike any other. California’s cuisine is one that reshapes tradition and sets nationwide trends.

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  • Beeting Out Artificial Dyes

    I think most all of us can agree that red velvet cake is up there in best-ever desserts. The rich texture and uniquely delicious flavor of this classic recipe has made it one of the most popular cake flavors in the country. And there’s something about that deep, luxurious red that puts this dessert over the top.

    Though we know some of you are hesitant to take in anything with food coloring. Artificial dyes can’t exactly be described as healthy, and most red velvet recipes contain quite a bit. It is true that, scientifically, the cake would taste the same if you left out the food coloring (contrary to popular belief, red velvet is not just chocolate dyed red!). But that cake would be terribly boring. And when it comes to flavor, some things are beyond the realm of science. Red velvet cake is more delicious when it’s dressed in its signature hue, rich and radiant.

    So what’s a red velvet lover to do? There’s no reason to panic. I’ve been doing a little research into alternatives to red food coloring, and I’ve stumbled across a game-changer: beets.

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  • It’s Tomato Time

    The summer months are prime time for the sweetest and juiciest tomatoes you can get your hands on. While you can find them in supermarkets all year long, the winter months leave them drained of their cardinal color, tasting bland and watery, whereas summer offers vibrant tomatoes bursting with fresh flavor. Farmers’ markets, grocery stores, and home gardens are all blooming with the bounty of this summer’s tomato harvest.

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  • Easy, Freeze-y, Beautiful: Homemade Popsicles

    Despite being (quite) a few years older now, I’m not ashamed to admit that I still dream of popsicles on hot summer days. But with age comes realizing that those store-bought popsicles are packed with refined sugar, high-fructose corn syrup, and artificial dyes. For a long time that took the sweetness out of the experience. I had heard of people making their own popsicles, but I assumed it was a long and complicated process.

    To be fair, you do need a mold to make your own popsicles, but other than that, making homemade frozen treats couldn’t be easier! Most recipes require only a few simple ingredients, like berries or yogurt, which a lot of you probably already have on hand.

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  • All About Almond Butter

    I’ve been a peanut butter addict for many many years, and I’m not ashamed to admit it. I put it on everything—pancakes, fruit, oatmeal, sandwiches, and every kind of dessert. Up until recently, I was convinced that there was no rival to my beloved peanut butter. And although my love for PB will never die, I have recently fallen in love with something new and beautiful: almond butter.

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  • All-American Barbecue Sauce Recipes for the 4th of July

    Step away from the supermarket. Leave that bottle on the shelf, please. Not only is homemade barbecue sauce easy to make, but also in the American spirit, it enables freedom. That is, the freedom to pick which sauce is right for your grilled or smoked dishes!

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  • Bacon Jam

    Back Jam Recipe | The Barbecue Lover's Big Book of BBQ Sauces

    Recipe: Bacon Jam

    Summary: Bacon jam is magnificent topping a burger or spread over some sliced tri-tip. Heck, you could probably pour it over a boulder and make it taste palatable. Feel free to try it on other types of food, too – perhaps grilled sweet potatoes or asparagus, or simple grilled bread slices. The uncooked bacon will be easier to chop when it’s just out of the refrigerator. We think the jam works best on grilled rather than smoked foods.

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  • Earth Day Refreshers

    Happy Earth Day! Every year when this day rolls around, I start to think a lot more about what it means to be “green.” At Emerson, we talk a lot about sustainability (I’m even taking a class on it!)… back home in California we’ve been recycling since before it was on-trend and are very concerned about water waste… and at HCP, we are very into learning about and trying all things organic. This Watermelon Aguafresca from Paul Abercrombie’s Organic, Shaken and Stirred sounds like the perfect way to kick off this warm-weather streak we’re getting, and a great way to pay homage to Earth Day.

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  • Fat Tuesday Fun!

    someecards mardi grasvia

    Mardi Gras, which culminates on Fat Tuesday, is once again upon us. If you practice Lent, this means one last day of indulging before fasting commences. And even if you don’t, you’re still welcome to partake in this day of feasting, dancing, and all around celebrating. If you can’t make it to New Orleans, Rio de Janeiro, or even Boston’s South End celebration, never fear! You can still celebrate a traditional Mardi Gras at home with a bit of classic fare.

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