News — Food

Another Back to Basics recipe is here! We’ve conquered roasted potatoes and roasted carrots, now it’s time for roasted chicken! A whole roasted chicken can be a little intimidating so I feel like most of us just turn to a rotisserie chicken at the grocery store, instead. I know I have a million times over. But roasted chicken is so insanely easy and then it’s WAY cheaper when you cook it up yourself, plus you know exactly what has gone into making it. No weird oils, no insane amount of sodium, just delicious chicken. And since Easter weekend is coming...

And with good quality lamb you’ll find the flavor amazing and tender. [feast_advanced_jump_to] Many of us grew up with some preconceived notions of lamb meat. If you were anything like us, your experience with lamb likely involved some kind of strongly flavored mint sauce to drown the meat in. And that lamb may likely have tasted very gamey and was probably overcooked (which is why it may have benefited from the mint sauce, to mask the flavor). What we have learned is that good lamb is actually quite tender and delicious and rarely has the gamy flavor that we grew...

One of the joys of cooking is discovering new ingredients. Put me in a spice store or international grocery, and I am like a kid in a candy shop. (That’s still a thing, right?) But there are also plenty of genuine discoveries to make when ingredients you know and love are combined in a way you’ve never encountered. Such was the case with this Strawberry and Pistachio Olive Oil Cake. I came across it in BBC Good Food magazine, a lovely publication I read when I can because it satisfies my interest in both food and all things British. The...

We love food. Sometimes I think we love it a little too much. And as we were planning our second trip to Japan, one of the things I was most excited about doing was eating as much Japanese food as I could! But let’s back up… Before our first trip to Japan, our experience with Japanese cuisine was limited, to say the least. We’d had lots of sushi and miso soup over the years, but that was pretty much the extent of it. When we arrived, we were overwhelmed by all of the options. Pair that with menus that had...

The harvest is in full swing, which means shorter days, chillier nights, and diminishing quantities of fresh green things at the farmers market. As winter starts to approach, your own garden will also start to ease into its seasonal slumber. But that doesn’t mean you have to bid farewell to the fruits (or, more accurately, herbs) of your labor: You just have to dry them. Sure, you can pick up jars of dried herbs at the grocery store, but a DIY approach guarantees optimal freshness and flavor. Plus, they’ll give your kitchen an instantly witchy vibe—what could be more perfect...