cdkitchen > feeddaily blog
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For some reason I was under the impression that career women these days were waiting until later in life to get married. Judging by the number of weddings I will be attending this summer involving some of my very best, well-educated friends, I am tempted think that this is not the case at all. No matter. While I continue to struggle on with the concept of "dating," it is my pleasure and privilege to celebrate in the happiness of my soon-to-be hitched girlfriends. At least I would be happy, if weddings involved just the wedding. But by the time you are signed up for
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It's the 4th of July and like any good American, you're getting ready to grill some burgers and hot dogs, right? Well, before you make all your cooking plans, consider highlighting the foods that are native to America along with those grilling staples, on this most patriotic of holidays. Many of our favorite summer sides are made with foods that could at one time only be found in North, Central, and South America. Just like at Thanksgiving, foods that America gave the world make their mark on Independence Day menus. Of course there is corn the cob. Cooked...
by
Do you remember the pure joy you felt as a kid when taking the first lick of an ice pop? I'm remembering that feeling as I watch my son eat popsicles this year, and re-living that joy vicariously each time he eats one. Lately we have been experimenting with making all different types of homemade popsicles. Last week I wrote about making homemade ice cream, and next up in my frozen dessert series I wanted to share some ideas for making ice pops at home. Sure, it's easy to buy a box of popsicles in the freezer case at the grocery store. Not to mention all the craft...
by
Comfort food is exactly what the name implies: food that by its nature soothes us down to our very soul. This is not the sort of food that we typically think of this time of year; comfort food tends to be rich and heavy when the summer begs for light and airy. But with the world seemingly in turmoil from cyclones and earthquakes to flooding and fires, a little comfort food might be just what the doctor ordered. If you Google "comfort food", recipes with descriptors like "simple" and "home-cooked" pop up. The recipes themselves tend to range from Mac and Cheese to beef stew....
by
Whether this Fourth of July finds you under a starry sky watching fantastic fireworks or hanging out in the backyard with family and friends while the kids showcase a homespun sparkler show, it may seem the holiday and the fireworks are the main attraction. But surprise - it's really the food. For no matter what your crew is doing, it's a sure thing that everyone will be hungry before long and wondering what's around to nosh on. Get the kids involved this year by making a beautiful fruit pizza. It's not only fun to make, but healthfully tasty too - and best of all...
by
Every year about this time I usually try to plant a small garden on my patio, and every year I fail miserably. But this year is different. Normally I just go about my modest garden with little more than a watering can and a prayer. This year I am determined to get it right, to grow my seedlings of hope into a full-on cornucopia of cooking delights, a bounty to be had with little more than a step out my front door and a pair of kitchen shears. Much to my surprise, so far the little patio garden is looking pretty darned good. For someone who historically has been inept...
by
As anyone who has every come over to eat at my house can attest, I hate wasting food. Therefore even when I am entertaining, it is not unusual for me to serve a dish made at least in part with something- often a sauce- made earlier in the week for an entirely different menu. You might think people would be offended that what I was serving up was not unique to that group and situation, but so far, the strongest reaction I'm met with is mild surprise. Then the eating resumes. It is hard to care you are being served partial leftovers when the dish in front of you is fresh...
by
Let's play Jeopardy: Kids love it. For over 150 years, this fruit-based food has been dressed up (and down) with a minimum of time and effort. Did you say, "What is JELL-O?" Good for you. The options have expanded quite a bit since the first patent for a gelatin dessert was filed in 1845 by Peter Cooper. Followed by Pearle B. Wait's creation of a fruit-flavored version, some things have still stayed the same since his wife, May Davis Wait, coined the name JELL-O for this new-fangled household food - like the first flavors: strawberry...
by
Sunday morning crossword puzzle, Fourth of July edition. Four down, two across. Clue: "As American as:" If you were born in this country, or maybe even if you weren't, the answer to that line (apple pie) should almost be ingrained in one's true blue American blood. But when you think about it, what does that mean exactly, "As American as apple pie?" And was apple pie even American to start with? It turns out that neither apples, nor their pie mutation, are originally of this continent. But I suppose that is the beauty of being an American: most of us, like the beloved all-American apple pie, aren't really from here either.
by
What better way to celebrate this Independence Day than the traditional way with a backyard barbecue? Along with fireworks, watermelon, and blueberry pie, one of the great joys of July 4th is the time to kick back, spend some time with your loved ones, and enjoy an open air meal. I have talked about my love of barbecue in some of my other articles. One of my favorite things about barbecue is the sauce - there are just so many different ways to make BBQ sauce that you could come up with a new variation for each day of the year. Slow cooking really develops the flavor...
by
One of summer's great pleasures is vacation. I just returned from my summer vacation of two weeks in Europe. My husband, sister, grandfather and I finished our trip in Moscow, a city conjured in our minds simply by the colorful onion domes of St. Basil's cathedral in the Kremlin. Rich in architecture, history and culture, Moscow is also a culinary capital. There is a lot more to Russian gastronomy than vodka and caviar (though surely that would be more than enough of a fair contribution to the culinary world). Since the Soviet Union was made up of 15 republics, the Russian...
by
This is a friendly little reminder that the summer is back and it's the season to kick back, enjoy the weather and friends, and have some fun as worklife for many of us slows down until September again. Why not throw a party just because? And when I say party, I don't necessarily mean a big bash with invitations, kegs, balloons or even cocktail weenies. I'm talking about opening up your home or grill to a few good friends and maybe a few friends of theirs, to enjoy a little time with the grill, maybe a margarita and some easy and fun food ideas. Here are three pretty...
by
Artichokes are one of my favorite vegetables, and their long cooking time lends them especially well to slow cooking. They are a member of the thistle family, and native to the Mediterranean, which makes them particularly complementary in Mediterranean cooking, including dishes such as stews and braises. The vegetable is the artichoke plant's immature flower bud, and the popular old wive's tale that the inner core of the fibrous and stringy "choke" can actually cause you to choke is just that. Although, those prickly little spikes that surround the delicious heart...
by
Today I'm taking a bit of a departure from my healthy eating focus to write about something I am very passionate about - preventing skin cancer. Skin cancer is the most common cancer in the U.S. with over 1.3 million cases diagnosed last year alone. There are three types of skin cancer. The most common forms are basal cell carcinoma and squamous cell carcinoma. The third most common is melanoma which is potentially deadly and is the leading cause of cancer fatalities in women ages 20-29. When I was a teenager, my friends and I would slather on a homemade tanning lotion...
by
One wouldn't think that purposefully burning butter could be one of the tastiest things imaginable. Beurre noisette literally means 'hazelnut butter' but this is actually a misnomer. Also called brown butter, this is butter that has been cooked over heat until the milk solids burn and the result is a light hazelnut colored butter that has a distinctive and complex flavor. Brown butter has a lovely nutty taste that can be used in myriad ways to perk up an existing recipe using regular butter, or used specifically for such things as poisson...
by
I am a big fan of the summer barbecue. Nothing is a better celebration of warm weather than some smoking hot grilled food eaten outdoors with your close friends or family, preferably with a frosty beverage in hand. While I am not always appreciative of my husband's penchant for the newest in technology or fanciest gadgets, I was thoroughly on board with the purchase of a deluxe gas grill, even though it took up half of our small back patio. Growing up, we used the Weber charcoal kettle, which barbecue purists swear by for the smoky grilled flavor....
From The Editors At CDKitchen: Feed Daily
by
For some reason I was under the impression that career women these days were waiting until later in life to get married. Judging by the number of weddings I will be attending this summer involving some of my very best, well-educated friends, I am tempted think that this is not the case at all. No matter. While I continue to struggle on with the concept of "dating," it is my pleasure and privilege to celebrate in the happiness of my soon-to-be hitched girlfriends. At least I would be happy, if weddings involved just the wedding. But by the time you are signed up for
by
It's the 4th of July and like any good American, you're getting ready to grill some burgers and hot dogs, right? Well, before you make all your cooking plans, consider highlighting the foods that are native to America along with those grilling staples, on this most patriotic of holidays. Many of our favorite summer sides are made with foods that could at one time only be found in North, Central, and South America. Just like at Thanksgiving, foods that America gave the world make their mark on Independence Day menus. Of course there is corn the cob. Cooked...
by
Do you remember the pure joy you felt as a kid when taking the first lick of an ice pop? I'm remembering that feeling as I watch my son eat popsicles this year, and re-living that joy vicariously each time he eats one. Lately we have been experimenting with making all different types of homemade popsicles. Last week I wrote about making homemade ice cream, and next up in my frozen dessert series I wanted to share some ideas for making ice pops at home. Sure, it's easy to buy a box of popsicles in the freezer case at the grocery store. Not to mention all the craft...
by
Comfort food is exactly what the name implies: food that by its nature soothes us down to our very soul. This is not the sort of food that we typically think of this time of year; comfort food tends to be rich and heavy when the summer begs for light and airy. But with the world seemingly in turmoil from cyclones and earthquakes to flooding and fires, a little comfort food might be just what the doctor ordered. If you Google "comfort food", recipes with descriptors like "simple" and "home-cooked" pop up. The recipes themselves tend to range from Mac and Cheese to beef stew....
by
Whether this Fourth of July finds you under a starry sky watching fantastic fireworks or hanging out in the backyard with family and friends while the kids showcase a homespun sparkler show, it may seem the holiday and the fireworks are the main attraction. But surprise - it's really the food. For no matter what your crew is doing, it's a sure thing that everyone will be hungry before long and wondering what's around to nosh on. Get the kids involved this year by making a beautiful fruit pizza. It's not only fun to make, but healthfully tasty too - and best of all...
by
Every year about this time I usually try to plant a small garden on my patio, and every year I fail miserably. But this year is different. Normally I just go about my modest garden with little more than a watering can and a prayer. This year I am determined to get it right, to grow my seedlings of hope into a full-on cornucopia of cooking delights, a bounty to be had with little more than a step out my front door and a pair of kitchen shears. Much to my surprise, so far the little patio garden is looking pretty darned good. For someone who historically has been inept...
by
As anyone who has every come over to eat at my house can attest, I hate wasting food. Therefore even when I am entertaining, it is not unusual for me to serve a dish made at least in part with something- often a sauce- made earlier in the week for an entirely different menu. You might think people would be offended that what I was serving up was not unique to that group and situation, but so far, the strongest reaction I'm met with is mild surprise. Then the eating resumes. It is hard to care you are being served partial leftovers when the dish in front of you is fresh...
by
Let's play Jeopardy: Kids love it. For over 150 years, this fruit-based food has been dressed up (and down) with a minimum of time and effort. Did you say, "What is JELL-O?" Good for you. The options have expanded quite a bit since the first patent for a gelatin dessert was filed in 1845 by Peter Cooper. Followed by Pearle B. Wait's creation of a fruit-flavored version, some things have still stayed the same since his wife, May Davis Wait, coined the name JELL-O for this new-fangled household food - like the first flavors: strawberry...
by
Sunday morning crossword puzzle, Fourth of July edition. Four down, two across. Clue: "As American as:" If you were born in this country, or maybe even if you weren't, the answer to that line (apple pie) should almost be ingrained in one's true blue American blood. But when you think about it, what does that mean exactly, "As American as apple pie?" And was apple pie even American to start with? It turns out that neither apples, nor their pie mutation, are originally of this continent. But I suppose that is the beauty of being an American: most of us, like the beloved all-American apple pie, aren't really from here either.
by
What better way to celebrate this Independence Day than the traditional way with a backyard barbecue? Along with fireworks, watermelon, and blueberry pie, one of the great joys of July 4th is the time to kick back, spend some time with your loved ones, and enjoy an open air meal. I have talked about my love of barbecue in some of my other articles. One of my favorite things about barbecue is the sauce - there are just so many different ways to make BBQ sauce that you could come up with a new variation for each day of the year. Slow cooking really develops the flavor...
by
One of summer's great pleasures is vacation. I just returned from my summer vacation of two weeks in Europe. My husband, sister, grandfather and I finished our trip in Moscow, a city conjured in our minds simply by the colorful onion domes of St. Basil's cathedral in the Kremlin. Rich in architecture, history and culture, Moscow is also a culinary capital. There is a lot more to Russian gastronomy than vodka and caviar (though surely that would be more than enough of a fair contribution to the culinary world). Since the Soviet Union was made up of 15 republics, the Russian...
by
This is a friendly little reminder that the summer is back and it's the season to kick back, enjoy the weather and friends, and have some fun as worklife for many of us slows down until September again. Why not throw a party just because? And when I say party, I don't necessarily mean a big bash with invitations, kegs, balloons or even cocktail weenies. I'm talking about opening up your home or grill to a few good friends and maybe a few friends of theirs, to enjoy a little time with the grill, maybe a margarita and some easy and fun food ideas. Here are three pretty...
by
Artichokes are one of my favorite vegetables, and their long cooking time lends them especially well to slow cooking. They are a member of the thistle family, and native to the Mediterranean, which makes them particularly complementary in Mediterranean cooking, including dishes such as stews and braises. The vegetable is the artichoke plant's immature flower bud, and the popular old wive's tale that the inner core of the fibrous and stringy "choke" can actually cause you to choke is just that. Although, those prickly little spikes that surround the delicious heart...
by
Today I'm taking a bit of a departure from my healthy eating focus to write about something I am very passionate about - preventing skin cancer. Skin cancer is the most common cancer in the U.S. with over 1.3 million cases diagnosed last year alone. There are three types of skin cancer. The most common forms are basal cell carcinoma and squamous cell carcinoma. The third most common is melanoma which is potentially deadly and is the leading cause of cancer fatalities in women ages 20-29. When I was a teenager, my friends and I would slather on a homemade tanning lotion...
by
One wouldn't think that purposefully burning butter could be one of the tastiest things imaginable. Beurre noisette literally means 'hazelnut butter' but this is actually a misnomer. Also called brown butter, this is butter that has been cooked over heat until the milk solids burn and the result is a light hazelnut colored butter that has a distinctive and complex flavor. Brown butter has a lovely nutty taste that can be used in myriad ways to perk up an existing recipe using regular butter, or used specifically for such things as poisson...
by
I am a big fan of the summer barbecue. Nothing is a better celebration of warm weather than some smoking hot grilled food eaten outdoors with your close friends or family, preferably with a frosty beverage in hand. While I am not always appreciative of my husband's penchant for the newest in technology or fanciest gadgets, I was thoroughly on board with the purchase of a deluxe gas grill, even though it took up half of our small back patio. Growing up, we used the Weber charcoal kettle, which barbecue purists swear by for the smoky grilled flavor....