Category Archives: Food

Better Baking with Brown Butter

Photo by Romulo Yanes
Samantha Douglass asked on Facebook:
“I love the flavor that browned butter gives to…well, nearly everything. Since butter also has a functional purpose in recipes, I wonder about using it in baked goods. Does butter lose its shortening power once browned? Ought one substitute it only for a portion of a recipe’s butter or is it possible to substitute browned butter for all the unbrowned? Does browned butter solidify sufficiently to use in recipes requiring solid butter?”
You’d think butter couldn’t be improved upon, until you discover brown butter: It’s nutty, it’s toasty, and it makes anything taste better. Read More

Source:: Markbitt Man

The Original En Papillote

Text and photos by Mark Bittman
When you’re buying fish in a strange place, it helps if both you and the person you’re buying it from know all about marine taxonomy, including the Latin for everything. Since this is almost never the case, you can run into the kind of situation I was in last week in Dominica, where I was told what was pretty clearly some kind of jack was a salmon. When I said, “That’s not what they call a salmon in the rest of the world,” another fishmonger intervened and said it was in fact a blue runner. Read More

Source:: Markbitt Man

Our 3 Favorite Quick Treats

Our daughter’s school teacher sent along a pale blue little text book for her to draw and write in during our recent trip to Cape Town. Considering that Elsa’s previous writing experiences mostly consisted of scribbling random letters from the alphabet and signing her drawings (often reversed), we honestly didn’t expect this journal to be anything more than a sketch book. But to our surprise, she filled the pages with both drawings and sentences about her days. She is no Donna Tartt just yet. Her letters look a little wonky, she spells words exactly as they sound and writes without Read More

Source:: Green Kitchen Stories

Our 3 Favorite Quick Treats

Our daughter’s school teacher sent along a pale blue little text book for her to draw and write in during our recent trip to Cape Town. Considering that Elsa’s previous writing experiences mostly consisted of scribbling random letters from the alphabet and signing her drawings (often reversed), we honestly didn’t expect this journal to be anything more than a sketch book. But to our surprise, she filled the pages with both drawings and sentences about her days. She is no Donna Tartt just yet. Her letters look a little wonky, she spells words exactly as they sound and writes without Read More

Source:: Green Kitchen Stories

DIY Tahini and Hummus

Text and photos by Pam Hoenig
Over the years I’ve bought tahini—toasted sesame paste—to use in different dishes, and I’ve never been satisfied with it. It has always had a chalky texture and uninspiring flavor, even tasting a bit off, probably indicating it had been sitting on the shelf too long. So I decided to try making it myself. Turns out it’s not hard at all but you do need a food processor (a mini works great).

Using Mark’s Roasted Nut Butter recipe from How to Bake Everything as my jumping off point, I toasted 1 1/2 cups sesame seeds in a Read More

Source:: Markbitt Man