Foodie Vocabulary: Flexitarian

Flexitarian.  I stumbled upon this interesting word used to describe, in my own words, a more well-rounded eater, while recently reading through a Bon Appetit issue.  So strangely odd, yet somehow familiar, I had an intuition about what it could mean, but needed to read more to be sure.  And so I did.

A flexitarian is one who embraces the vegetarian, omnivore and vegan diets combined into one all its own.  And according to Bon Appetit, it is touted as the diet of the moment.  As the name implies, it is likely the easiest, most sensible--and flexible--diet around, focusing mostly on plant-based foods, but also including meat, poultry and fish in smaller amounts than typical. 

Bowl of Roasted Vegetables--A Great Base for the Flexitarian Meal

As a flexitarian, one also benefits health-wise, as the diet proclaims to be one that is high in vitamins, nutrients and fiber.  Ultimately, I see this genre of eating as a perfect depiction of "less is more" when it comes to those things, like meat and dairy, that we can sometimes, no often, overdo.  It's not deprivation, but a rearranging of sorts, of what and how much we eat.

So now that you have the 411, will you give the flexitarian way of life a try?  If you answered "yes", here are a few recipes from the DMRFF archives that will cover your ominvore, vegetarian and vegan bases--and quite deliciously so:

Roasted Chicken and Vegetables (Omnivore)
Potato and Kale Cakes (Vegetarian)
Roasted Butternut Squash Salad with Warm Cider Vinaigrette (Vegan-simply omit the cheese).

Happy-Flexi-Healthy Eating!

Bon Appetit Giveaway!

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Note:  If your username for these entries is different than the one you submitted here, please let us know.

**The giveaway will end at 11:59 p.m. EST on April 15th.  All the entries will be put into a raffle and one fabulous winner will be selected at random.  The winner will be announced here on April 16th and subsequently contacted by email.  The winner will have 48 hours to respond to claim their prize, after which another winner will be selected.**

Flavor Full: Creole-Spiced Shrimp

My love affair with bold flavors is no secret.  And when I spot a recipe like creole-spiced shrimp, I'm all over it.  In about the time it takes to preheat your oven, the ingredients come together to form the perfect pouch of flavor-full goodness, which made this the perfect quick and easy dinner on a recent weeknight.

My version was adapted from the original recipe from Bon Appetit, to accommodate the ingredients I had on hand, without missing any of the creole-spicy oomph that initially drew me to the recipe.  The shrimp are married with the flavors of Old Bay, Tabasco, Worcestershire sauce, shallots, bay leaves, lemon, salt and pepper, and finished with a little butter and water to form the most decadent bath and steaming juices for the shrimp.  (If you're a little gun-shy about the spiciness, not to fret; you can temper the ingredients to your personal spice comfort zone.)

Within a half hour, the foil pouch emerges from the oven to reveal shrimp that are cooked and seasoned to savory perfection, with lots of jus for added deliciousness.

Take it from this self-avowed 'Spice Girl', you want this recipe in your repertoire.

Now...onto Happy Eating!

Creole-Spiced Shrimp

Ingredients:

Shrimp, peeled and deveined

Shallot, sliced

Lemon, thinly sliced

Bay leaves

Worcestershire sauce

Tabasco

Old Bay seasoning

Kosher salt

Freshly ground black pepper

Butter

Method:

Preheat oven to 325 F.

 

Add shrimp and ingredients (except butter), to taste, to a bowl.  Toss to combine.  

Place shrimp mixture inside a 16x12 in. square of heavy duty foil. (Recommended: 1/2 lb. shrimp per square of foil.)  Fold the edges of the foil toward the center, but don't seal. Top mixture with a pat of butter and two to three tablespoons of water.  Crimp edges tightly into a sealed pouch.

Place pouch(es) on a baking sheet and place in preheated oven.  Bake for about 30 minutes or until shrimp are thoroughly cooked.  Remove from oven and carefully open pouch to allow steam to escape, being careful not to allow the juices to escape.  Pour shrimp and jus into a serving dish and enjoy!   

Recipe adapted from Bon Appetit 

On the Table: Chicken with Herb-Roasted Tomatoes and Pan Sauce

While the days of Summer are starting to dwindle, the tastes of Summer are still very much alive.  And that especially holds true for fresh, vibrant tomatoes.  Enjoying this fruit in-season makes for delicious noshing, whether they're the star of a soup, salad, main course or served on their own, luscious lonesome--the way I most enjoyed eating the tomatoes from my grandparent's garden as a little girl.

And with this recipe for Chicken with Herb-Roasted Tomatoes and Pan Sauce from Bon Appetit, they become the star ingredient in a simple, but satisfying, dish that's perfect for both a quick weeknight meal and a leisurely weekend dinner.

The tastes of Summer were meant to be savored and this fresh and healthy dish gives you lots to love.

Happy Eating!

 



P.S. What tastes of Summer do you enjoy most?

Chicken with Herb-Roasted Tomatoes and Pan Sauce

Ingredients: 

1 1/2 pounds cherry tomatoes or other small tomatoes on the vine

6 tablespoons olive oil, divided  

2 tablespoons herbes de Provence  

1 teaspoon kosher salt plus more  

Freshly ground black pepper  

1 tablespoon Worcestershire sauce  

1 pound skinless, boneless chicken breasts

1 small shallot, minced  

2 tablespoons red wine vinegar  

3 tablespoons flat-leaf parsley leaves

Method: 

Preheat oven to 450° F. Combine tomatoes, 2 Tbsp. oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 Tbsp. oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.  

Meanwhile, season chicken all over with 1 tsp. salt and pepper. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6–8 minutes. Transfer pan to oven and roast chicken until cooked through, 8–10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes. 

Add remaining 1 Tbsp. oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper. 

Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.  Enjoy!

Recipe Courtesy of Bon Appetit

 

{Homemade}: Dutch Baby Pancake with Blueberry Compote

 

I was already thinking of whipping up homemade pancakes as a part of my weekend wind-down, when I stumbled upon a recipe for a homemade dutch baby pancake from Bon Appetit, replete with a homemade fruit compote to take it over the top.  Because it had been years since I'd made my first dutch baby, I was sold and couldn't wait to wake up my kitchen with this scrumptious first bite of the day. 

Moments later, a quick scan of my kitchen pantry and fridge revealed that I had the necessary goods to get this recipe off the ground--but with no cherries and peaches for the compote (as featured on Bon Appetit).   What, then, could I do to still make it work without leaving the compote behind?  I employed my philosophy that cooking is often equal parts inspiration and improvisation--and I improvised!  Instead of a cherry compote, I would take the luscious blueberries I had sitting pretty and make the compote all the same.  (I love it when a plan comes together!)

So without any further ado, I gathered my ingredients and made myself one grand breakfast.  In truth, I didn't allow myself to eat the entire thing since I knew there might be some waistline repercussions, but I savored enough to leave me satiated--and thankful for a little improv.  It was the perfect weekend indulgence, and I hope you'll bring it into your kitchen with the same abandon--and enjoy!

Happy Eating!

Get the recipe here (and substitute fresh or frozen blueberries for the cherries).

Raspberry-Ricotta Cake

The trifecta of berries, baking and dessert seems to have made its way into my kitchen chronicles again recently.  I know I've been sharing a bit along these lines lately, but can you blame me?  Well, if I told you that this latest confection came together in just over an hour (baking time included), you would surely understand why I just had to share.

I discovered the recipe in my March issue of Bon Appetit and knew I would be baking it soon.  And why not?  It's quick, easy (you don't even need a mixer), and delivers up a moist, sweet, berrylicious bite that's ideal for a last minute dessert--or, as in my case, a just because treat.

  Springtime, berries, cake and the joy of baking.  What could be better?

Happy Eating! 

Raspberry-Ricotta Cake
Recipe courtesy of Bon Appetit

Ingredients:
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
3/4 tsp. kosher salt
3 large eggs
1 1/2 cups ricotta
1/2 tsp. vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 cup frozen raspberries (or blackberries), divided

Method:
Preheat oven to 350 F.  Line a 9"-diameter cake pan with parchment paper and lightly coat with nonstick spray.  Whisk flour, sugar, baking powder and salt in a large bowl.

Whisk eggs, ricotta and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended.  Then fold in butter, followed by 3/4 cup of raspberries, taking care not to crush berries.  Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.

Bake cake until golden brown and a tester inserted into the center comes out clean, 50-60 minutes.  Let cool at least 20 minutes before unmolding.

Do Ahead: Cake can be made 2 days ahead.  Store tightly wrapped at room temperature.   

Toast with Lemony Pea Mash

I love it when one good thing leads to another.  You may recall my excitement over preserving lemons a while back (one scrumptiously good thing).  The next step in my preserving adventures has been to find ways to indulge in these delicacies.  And as it often happens, while reading through an issue of Bon Appetit magazine, I discovered the recipe for Toast with Lemony Pea Mash, which calls for, among other things, preserved lemons (another good thing).

So now, I'm happily on the way to discovering and devouring recipes that will bring this star ingredient into my cooking and noshing.  And I couldn't think of a better (or more satisfying taste) to lead the way than warm toast slathered with a sweet, lemony, herbaceous and garlicky "mash". 

As a quick bite, hors d'ouevres, late nite snack, or whatever, take the time to relish this simple recipe whose flavors are anything but.

Happy Eating!

Toast with Lemony Pea Mash

Ingredients:  
1 garlic clove, quartered 
1/4 cup fresh flat-leaf parsley leaves 
3 tablespoons extra-virgin olive oil, divided, plus more for toast
Kosher salt 
2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed 
2 tablespoons chopped fresh chives 
1 tablespoon finely chopped preserved lemon peel (from 1/2 preserved lemon), divided 
1 tablespoon (or more) fresh lemon juice 
1/2 teaspoon crushed red pepper flakes plus more for serving 
Freshly ground black pepper
Slices of ciabatta or other rustic bread, toasted

Method: 

Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain, reserving cooking liquid.

Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, 1/2 tablespoon preserved lemon peel, 1 tablespoon lemon juice, 1/2 tsp. red pepper flakes, and 2 tablespoons oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season pea mash with salt, black pepper, and more lemon juice, if desired.

Drizzle toast with oil; top with pea mash, sprinkle with remaining 1/2 tablespoon preserved lemon peel and more red pepper flakes, and drizzle with more oil.

DO AHEAD: Pea mash can be made 1 day ahead. Cover and chill. 

Recipe courtesy of Bon Appetit

 

Brussels Sprouts and Steak Stir-Fry

Brussels Sprouts and Steak Stir-Fry

It had been a long time since I made a stir-fry at home, but all that changed recently when I discovered a recipe that combined flavors that I was sure would please.  Flavors like scallions and ginger and soy and rice vinegar and chiles and garlic, along with a couple a of delicious vegetables and steak, that combined to create Brussels Sprouts and Steak Stir-Fry.

With the recipe earmarked in my Bon Appetit magazine and ample motivation in place, I was excited to pull out my beautiful wok (which was overdue for some action) and bring this meal to life.  I took the time to mise en place (i.e. prep) all my ingredients before starting to cook, so everything flowed pretty effortlessly from there. (Always a good idea.)  When the stir-fry was done, I served it over a bed of steamed, brown rice to round out the dish.

I love the ease and casual flair of stir-frys, allowing you to make good use of your imagination, tastes and whatever you happen to have on hand.  Whether you're going all-veggie or tossing in a favorite protein like shrimp, chicken, steak, etc., it's an exciting way to make good (and what I consider fun) food. 

And not to worry, if you don't have a wok handy, you can make this recipe just as easily using a large skillet.  

Happy Eating!

Brussels Sprouts and Steak Stir-Fry

Ingredients:

3 tablespoons oyster sauce 

3 tablespoons reduced-sodium soy sauce  

2 tablespoons unseasoned rice vinegar  

4 tablespoons vegetable oil, divided 

1 pound brussels sprouts, halved  

8 ounces flank or skirt steak, thinly sliced against the grain  

Kosher salt 

4 scallions, whites chopped, greens sliced  

3 garlic cloves, sliced  

2 tablespoons chopped, peeled ginger 

2 medium carrots, peeled, thinly sliced on a diagonal  

1 Fresno chile or jalapeño, sliced into rings  

Steamed rice (for serving)

Method:

Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside. 

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet. 

Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to brussels sprouts. 

Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes. 

Return brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens. 

Recipe Courtesy of Bon Appetit

 

GAGA FOR GOURMET!

When I began subscribing to food periodicals years ago, Gourmet instantly became my favorite of the lot.  Getting my magazine each month was like unwrapping a beautiful gift filled with endless treasures that were nothing short of yummy, eye-pleasing and INSPIRING!  The best the culinary world had to offer.  In fact, when I would go on to launch my catering business in the fall of 2007, it was largely Gourmet, along with Bon Appetit, that served up the infectious desire to cook, bake, eat--and share--many of the confectionery delights from its pages to form my inaugural 'Sweets and Treats' Holiday Menu.  

Therefore, it was no small rub when, instead of receiving my monthly treasure in the mail, I received the publisher's notice that my Gourmet subscription would be no more.  What did they mean?  Surely there was some mistake?  But unfortunately, there was no mistake.  And Gourmet was indeed retired as the beautiful, culinary icon and staple that it had been for decades prior.  I truly missed it.

Sometime later I discovered the re-incarnation of the Gourmet brand, and I once again felt that spark of excitement that had been my monthly ritual in times past.  I downloaded the entire Diary of a Foodie Series (that was a happy day!), bought (and continue to buy) the special edition collections that Gourmet publishes as an ode to the many delicious recipes of past issues, and most recently delved into the brilliant Gourmet Live blog and apps.  What can I say?  This foodie girl's gotta have it.

While I'll forever miss those monthly trips to wonderland (via my mailbox) from days gone by, I am embracing the new faces of this iconic brand--and all the wonderful delights it has been faithful to deliver--without interruption.

Happy Eating!

{Image Source}

Toast With This!: Refreshing Strawberry, Lemon, and Basil Soda

When the heat is on and the weekend is on your heels, what could be better than a refreshing mocktail to cool things down? 

This Strawberry, Lemon, and Basil Soda, courtesy of Bon Appetit, couldn't be more timely, giving a nod to the strawberry season that's upon us, the brightness of fresh lemon and the delicate sweetness of basil.  A perfect trifecta in my book.

So here's wishing you a weekend full of rest, relaxation--and Happy Sipping!

Ingredients

• 2 tablespoons fresh lemon juice
• 1 tablespoon raw sugar
• 6 fresh basil leaves
• 5 small strawberries (or 3 large strawberries, quartered) plus 1 thin slice for garnish
• 1 pinch kosher salt
• 3/4 cup soda water

Preparation

• Combine fresh lemon juice, raw sugar, basil, whole strawberries, and salt in a pint glass. Muddle ingredients with a muddler or the handle of a wooden spoon until sugar dissolves. Add ice cubes and soda water and stir until chilled. Strain into a 12-oz. glass filled with ice cubes and garnish with a strawberry slice.

 

 

 

  

 

Apple Tarts

Something about the Fall season has stirred up my desire for baking more recently.  I bought an adorable cake pan a couple of weeks ago and was feeling the urge to put it to use almost instantly.  Apple season is in full bloom, so I was seeking inspiration for a cake recipe that would deliciously showcase the fruit.  But, a curious thing happened, and my cake dreams were eclipsed by perfect, little apple tarts. 

Starting with one of my favorite short-cut ingredients, puff pastry, I piled apples coated with the warm flavors of cinnamon and allspice, and brightened with orange zest and juice, on top with child-like anticipation of the goodness that was about to unfold.  A few extra touches later, the tarts were in the oven to bake to golden perfection.   A dusting of confectioner's sugar, along with a scoop of ice cream to finish, make these easy, yet elegant, tarts one of the best additions to your seasonal eating repertoire. 

Happy Eating!

Apple Tarts

Ingredients:
2 large, firm baking apples (Granny Smith is my preference), peeled, cored and sliced into wedges
1 sheet frozen puff pastry, thawed
Zest of an orange
2 teaspoons freshly squeezed orange juice
1/4 teaspoon cinammon
1/8 teaspoon allspice
Sugar, for sprinkling
1 tablespoon butter, cut into pieces
1 large egg
Flour (for surface)
Confectioner's sugar (for dusting)
Ice cream, optional

Method:
Preheat oven to 425 degrees F.  Line a baking sheet with parchment and set aside.

Toss apples, cinnamon, allspice, zest, juice and a bit of sugar to fully coat apples and set aside.  Roll out puff pastry on a lightly floured surface into a long rectangle.  Cut in half crosswise and then cut each half to make a total of four squares.  Transfer dough to the baking sheet and prick with a fork in several places.

Pile apples in the center of each square and dot fruit with butter.  Beat egg and 1 teaspoon water in a small bowl and brush pastry with egg wash.  Fold up the edges around the apples, leaving the center open.  Press along the folded edges to lightly seal.  Brush outside of pastry with egg wash and sprinkle with more sugar.  Let chill in freezer 10 minutes.

Bake tarts until puff pastry is golden, 15-20 minutes.  Reduce oven temperature to 350 degrees and continue to bake until pastry is deep golden brown and apples are tender, 15-20 minutes.  Enjoy! (Note: Tarts can be baked up to 6 hours ahead. Store uncovered at room temperature.)

Recipe adapted from Bon Appetit



 

Cars & Cuisine: The Cadillac Culinary Challenge Test Drive

BBQ Braised Short Ribs, Spicy Carrot Pecan Salad, and Collard Greens

On the heels of what was a most fun--and long overdue--return to my alma mater for our annual homecoming game and festivities on Saturday (we won!), came a beautiful Sunday afternoon indulgence of sleek, luxury cars and scrumptious, succulent cuisine aka The Cadillac Culinary Challenge Test Drive.

With the beautiful Fall weather as the backdrop, it was an afternoon of pleasure for the senses--especially the palette.  The Cadillac sponsor wowed with its fleet of cars ready for the ooing and ahhing and test driving, while also bringing together world renowned chef, Marcus Samuelsson, and local culinary talent, Kenneth Bills, Chef Partner, Fleming's Prime Steakhouse & Wine Bar, Atlanta, for an engaging culinary challenge.

Despite its billing as a culinary challenge/competition, what actually took place was more of a lively (and friendly) celebration of each chef's cuisine, highlighting the secret ingredient, pecans, along with a big heaping of audience participation.  The mutual respect and camaraderie of Chefs Samuelsson and Bills was also evident.  

And the eats?  They were phenomenal.  Chef Samuelsson owned the savory side of the challenge with an amazing dish comprised of BBQ Braised Short Ribs, Spicy Carrot Pecan Salad, and Collard Greens.  (I was one of two fortunate guests to land the full serving of this melt-in-your-mouth delicacy (pictured above), in addition to the tasting samples enjoyed by all the event goers.)  On the sweet side of things, Chef Bills served a decadent Chocolate Pecan Turtle Pie that had self-avowed "non-pecan pie eaters" confessing their conversion!  (Unfortunately, I managed to devour my pie before getting in a photo.)  In the end, both chefs dished up good eats that showcased pecans deliciously.

To cap off the wonderful event, guests were given complimentary copies of Bon Appetit magazine and the recipes for each chef's creations.  I can't wait to recreate them at home.

With a fully satiated appetite and a gorgeous sunset on the horizon, I was ready for my test drive spin in the new Cadillac Sedan.  It was the perfect ending to a superb event--and weekend. 

Happy Eating!

P.S. Enjoy additional photos from the day's festivities below--and let me know how you most like to serve up pecans.

Me and Chef Samuelsson of Red Rooster Harlem

Chef's Station

Chefs Marcus and Kenneth

 

Link Love: Cinco de Mayo

Food and celebration go hand-in-hand for most occasions, and the celebration of Cinco de Mayo is no exception.  Mexican cuisine happens to be one of my favorites, so I couldn't let this opportunity to share some great recipes from around the web sit idle.

Whether you're looking for a hearty tamale pie, the perfect taco, a sweet treat, or something wet to wash it all down, this edition of Link Love has you covered for the best in Mexican fare--and entertaining.

So here's to freedom, celebration--and Happy Eating!
 



Taco Recipes for Every Appetite (Bon Appetit)

Hearty Tamale Pie to Please a Crowd (Williams-Sonoma)

A Refreshing Sip: Tamarind Cooler  (Gourmet)

Mango-Chile Ice Pops (Saveur)

Festive Decor via DIY Pinatas (Refinery 29)

Link Love: Weekending

Photo Credit: Bon Appetit

It's the weekend!  There are few phrases that get as much acclaim and evoke more genuine excitement than this one does.  And beyond the obvious reasons of more time for ourselves, our families--our worlds (and things we love)--it's also the perfect excuse opportunity for food, fun and a bit 'o entertaining.  

This weekend will be an especially prime opportunity for said pleasures as we prepare to bid farewell to the Summer Olympics for another four years.  I'm sharing a few links from around the web to make your weekend something special whether you opt to go it alone or enjoy with others.

So here's to the weekend...and, as always, to Happy Eating!

Have fun with dessert and throw a BYOP (Bring Your Own Pie) Social! (bonappetit.com) 

Wind down (or up!) with some great tunes.  Create your own mix or sample Tory Burch's Summer Getaway Playlist for variety. (ToryBurch.com)

Sleep in--and afterwards enjoy a decadent brunch. (MarthaStewart.com)

Make a date for afternoon tea at a local hotel or tea parlor!

Cranberry Hand Pies

Thanksgiving Day (in all its glory) has come and gone.  And while the holiday has passed, there are certain flavors that are too scrumptious to limit to a special occasion--and deserve to linger.  The cranberry hand pies recipe from my November issue of Bon Appetit is one such recipe.  I knew I had to make them as soon as I saw them, and my instincts did not steer me wrong.

I decided to make these decadent, scrumptious pies as my dessert offering to my family Thanksgiving table.  And the perfectly sweet-tart cranberry-orange filling encased in the buttery, tender pie dough was everything I had hoped (and drooled for).  Umm-ummm goodness that equaled a hit with the family and a keeper for my dessert repertoire.  

Not a perfect presentation, but perfectly delicious

 
I'm especially excited to share this recipe here on D.M.R. Fine Foods after receiving requests for it from our readers and Facebook fans.   I hope you enjoy it as much as I did; it will surely grant you at least one more reason to be thankful. :)

Get the recipe here!  
(Cook's Note: Keep the dough chilled until ready to roll out and cut.)

Happy Eating!

Read More http://www.bonappetit.com/recipes/2012/11/cranberry-hand-pies#ixzz2DO9ee3ZK

Dough

• 3 2/3 cups unbleached all-purpose flour
• 1 cup sugar
• 1 1/2 tablespoons kosher salt
• 1 1/2 cups (3 sticks) plus 3 tablespoon unsalted butter, cut into 1/2-inch cubes, frozen

Read More http://www.bonappetit.com/recipes/2012/11/cranberry-hand-pies#ixzz2DOA0YlyI

Dough

• 3 2/3 cups unbleached all-purpose flour
• 1 cup sugar
• 1 1/2 tablespoons kosher salt
• 1 1/2 cups (3 sticks) plus 3 tablespoon unsalted butter, cut into 1/2-inch cubes, frozen

Filling and assembly

• 1 pound fresh (or frozen, thawed) cranberries (about 4 cups)
• 1 1/2 cups sugar
• 1 teaspoon finely grated orange zest
• 2 tablespoon fresh orange juice
• 1/2 teaspoon instant tapioca (not starch)
• 1/2 vanilla bean, split lengthwise
• 1 large egg, beaten to blend
• Raw sugar

Special Equipment

• A 3-inch-diameter cookie cutter or biscuit cutter

Read More http://www.bonappetit.com/recipes/2012/11/cranberry-hand-pies#ixzz2DO9ee3ZK

Dough

• 3 2/3 cups unbleached all-purpose flour
• 1 cup sugar
• 1 1/2 tablespoons kosher salt
• 1 1/2 cups (3 sticks) plus 3 tablespoon unsalted butter, cut into 1/2-inch cubes, frozen

Filling and assembly

• 1 pound fresh (or frozen, thawed) cranberries (about 4 cups)
• 1 1/2 cups sugar
• 1 teaspoon finely grated orange zest
• 2 tablespoon fresh orange juice
• 1/2 teaspoon instant tapioca (not starch)
• 1/2 vanilla bean, split lengthwise
• 1 large egg, beaten to blend
• Raw sugar

Special Equipment

• A 3-inch-diameter cookie cutter or biscuit cutter

Read More http://www.bonappetit.com/recipes/2012/11/cranberry-hand-pies#ixzz2DO9ee3ZK

 

HOW TO EAT: Eggs

The incredible, edible egg!  This small wonder is the base for some of our most beloved dishes and equally delectable all on its own.  Whether we're talking souffles, omelets, frittatas, poached, hard-boiled or deviled varieties, and more, it's true that eggs are all around superstars in the world of good eats.  

While vacationing recently, I enjoyed eggs almost every morning for breakfast, so you could say I've had "eggs on the brain" for the last little while, and I'm excited to feature them in our latest "how to eat" series.  In addition to our dining tutorial, you can up your egg game by diving into Bon Appetit's Egg Primer for great recipes, tips, videos and more on the fabulous egg!

Happy Eating!

Eating Eggs:

Eat hard-cooked eggs with a fork.  To eat soft-cooked eggs served in an egg cup, slice off the cap with a knife and eat directly from the shell with a spoon.  Soft-cooked eggs may also be scooped out of the shell into a small dish and eaten with a spoon. 
Image Source

{Toast With This!}: Strawberry Spritzer

Enduring the Summer heat is a lot more bearable when you're sipping on a cool, effervescent and refreshing drink that boasts the season's bounty.  And with that in mind, I recently added another favorite to my mocktail repertoire.

Inspired by my love for homemade everything, I set about to create a strawberry puree, accented with a hint of fresh lime juice.  And can I just tell you--it was sooo good.  (Like, spoonfuls in the middle of the day, straight from the container, kind of good. Don't judge me.)  From there, the possibilities became endless for how to make the most of the berry-licious concoction.

Freeze into sorbet.  Spoon over ice cream.  Make into a seasonal spritzer.  The latter of these was my immediate go-to, but the other options are still very much alive.

And this "non-recipe", recipe of sorts, couldn't be easier to pull off--or transform with additional or alternate flavors.  One technique x endless options = happy cooking at its finest.

So cheers to more of Summer's luscious flavors...and to Happy Sipping!

Strawberry Spritzer
Ingredients:
1 lb. fresh strawberries, hulled and halved
Juice of 1/2 lime, plus more to garnish as desired
1/2 cup sugar
Club soda
Ice Cubes

Method:
Place strawberries in a blender or food processor and blend into a puree.  Strain puree through a fine mesh sieve.

Add in sugar and lime juice and stir well to combine.  Store in an airtight container for 8-12 hours or overnight to chill mixture.

Mix together 1/4 cup of puree and 3/4 cup of club soda.  Pour over ice, serve and enjoy!

Recipe adapted from Bon Appetit