| The reason is sweet! No images? Click here  Save These Fruit Scraps to Make Fresh Syrups for Cocktails and MoreWhile we're trying to limit our trips to the grocery store and make the most of the fresh fruit we have on hand, we've developed these syrups to use every last bit—from the pit to the peel—of our favorite fruits. They are a welcome addition to cocktails and mocktails, making drinks taste brighter and more powerfully fruity, or they can be drizzled over ice cream for a dessert that's as luxurious as it is easy.
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Saturday, April 11, 2020
Here's why you should save your fruit scraps
Thursday, April 9, 2020
Dinner tonight: Pasta with beans and greens
| No images? Click here  Pasta With Beans and Greens  Pantry and budget-friendly meals are always good to have in your cooking repertoire. This recipe, which features humble ingredients but standout flavor, is a great example. Beans and greens are a classic pairing in Italian peasant cuisine (as well as in many other cuisines from around the world), known as cucina povera ("poor cuisine"). Brothy cooked-from-dried beans and wilted hearty greens like Tuscan kale or chard, which can last for a long time in the fridge, together create dishes that are simple, quick, filling, and healthy. They can be served as a soup or stew, cooked down to a drier consistency to use as a topping for crusty grilled bread, or, in this case, combined with starchy pasta cooking water for a creamy, noodle-coating sauce. The kitchen essential  Straight-Sided Skillet For this recipe, you'll need a straight-sided skillet for building your sauce. Start with aromatics, then the beans, then the greens, and finally the pasta. More recipes for all those beans!
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Saturday, April 4, 2020
Everything you can do with harissa
| Marinades, sauces, even cocktails! No images? Click here  Everything You Can Do With HarissaHarissa is one of the ways we flavor our food when we want to be good to ourselves, and luckily, it's easy to make at home (and easy to find ready-made, too!). It can be lip-searingly hot or barely tingly; twangy with lemon or vinegar; subtly smoky, loose and salsa-like; or a thick, chunky paste. And consider all the things it goes well with: chickpeas, cauliflower, yogurt, tomatoes, chicken, and good-for-you whole foods that taste good, too. Read on for some of our favorite ways to put this earthy, spicy condiment to good use.
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