Styleupguide: Recipe

Ah, ha. I’ve got a doozy for you today.

Spinach and Artichokes Melts! Yes!
So you know your favorite party dip, spinach and artichoke? Yeah, I totally slathered that ALL over some bread and grilled it up grilled cheese style. It’s pretty much the best thing your face is gonna meet today. I mean it’s Monday, let’s be honest we don’t encounter a whole lot of amazingness on a Monday. No offense to your boss, husband, your kids or that boring turkey sandwich you would have eaten......

May 16, 2018 No comments

Instantly elevate a classic picnic staple with a cumin-spiked dressing.

“This vegetarian recipe is high in protein and fiber thanks to black beans,” says San Francisco-based chef Lynda Marren. Pro tip: acidity from citrus is a great way to balance heat in DIY condiments.....

May 07, 2018 No comments

moroccan, smoked trout, salad, trout, fish, pescatarian,

A dish as easy on the eyes as it is satisfying to the stomach.

his recipe is based on Equinox Nutrition Pillar Twelve — Learn to Listen to Your Body’s Hunger and Satiety Cues — and was created by the culinary minds at the Tasting Table Test Kitchen.......

May 07, 2018 No comments

Grab your biggest hat and nearest cocktail shaker: this year’s official Kentucky Derby drinks have arrived. Keep reading for the recipes for the Woodford Spire, a citrusy bourbon libation concocted with fresh lemonade, cranberry juice,,,,,

May 06, 2018 No comments

Learn how long to boil corn for the perfect tenderness with just the right amount of crunch. Sweet, crispy corn on the cob is the epitome of summer barbeques, but boiling corn on the cob is a lot quicker, and less messy than grilling it.,,,,,

May 02, 2018 No comments

Dunkin’ Donuts is always coming up with new and exciting ways to get us caffeinated, and lately, the company has been trying out some wild new ideas. From donut fries to coffee-infused beer, the coffee chain knows how to keep us guessing when it comes to our on-the-go caffeine needs. But the brand’s newest menu offerings are, quite honestly, out of this world, and Coolatta fans are going to freak out.

In the most colorful concoctions of all time,

May 02, 2018 No comments

Photo: Southern Living

Pillowy gnocchi and hearty winter veggies make a perfect cold weather combo.......

May 01, 2018 No comments

Photo: Joanne Murphy

Swap out pasta with this wheat-free carb for a delicious fall recipe.

This fall buckwheat recipe only takes 12 minutes to make, and even less if you store already-skinned fresh ginger in your freezer. If the ginger flavor is overpowering, use a lemon zester to grate the ginger and tone it down.

What You'll Need:Serves 4 as a side

¼ cup (35 g) pumpkin seeds
½ teaspoon chili flakes
1 cup (100 g) whole buckwheat grain, rinsed
2 red apples, grated
Up to 1 cup (135 g) gooey, dark, dried apricots, chopped
Splash of extra virgin sesame oil
Good lump of fresh ginger, peeled and frozen (see note above)
Lime juice, to serve
Tamari, to serve
Dried nori flakes, to serve

Directions

Step 1: Toast the pumpkin seeds with the chili flakes by heating a dry frying pan or wok over a flame and listening for the pumpkin seeds to start popping. Stir briskly and remove when they look pregnant and crispy. Try not to let the pan smoke on high heat.

Step 2: Bring 1 ½ cups seasoned water to a boil. Reduce the heat to a rolling simmer, add the freshly rinsed buckwheat, and cook with a lid on for 8–10 minutes, until all the water has been absorbed. Turn off the heat and let the grain steam with the lid on for another few minutes. It should have a bite to it but not a crunch.

Step 3: Drain any excess liquid and rinse with cold water. Toss the buckwheat with the toasted pumpkin seeds, grated apple, chopped apricots, a splash of sesame oil, and plenty of grated ginger. Serve with a squeeze of lime if you have one or a trickle of tamari and dried nori flakes.

April 30, 2018 No comments

Older Posts

Instantly elevate a classic picnic staple with a cumin-spiked dressing.

A dish as easy on the eyes as it is satisfying to the stomach.

Follow Us

About me