Scores of cookbooks sing its praises, boasting equally effusive reviews to match. Facebook groups gain followers faster than the average religious cult. The Instapot has achieved cult status thanks to the countless innovative yet impatient cooks across the globe, reveling in the abilities of this now ubiquitous kitchen appliance. More than a mere electric pressure cooker, even the most basic models can also morph into slow cookers and rice cookers with the touch of a button, and that’s only the tip of the iceberg. For the tech-obsessed, you can even find wi-fi connected contraptions, set to start wirelessly through a few smartphone commands, no matter how far from home you start craving a hot dinner. As a previous keeper of the beast, I can personally attest to the power of the Instapot. Moving across the country, one of the greatest sacrifices was leaving that hulking beauty behind on the opposite coast, for no amount of force could ever wedge it into my suitcase.
On the bright side, the world of kitchen gadgets lay out before me again, beckoning, begging for a second look. Is there anything to the name brand, or could other electric multi-cookers simmer, stew, and steam with the best of them?
Enter: The Power Pressure Cooker XL. I’ve had over a year to learn its quirks, putting it to the test with every endless recipe experiments, and am now ready to weigh in.
Like any pressure cooker worth its salt, digital...
Now that we’ve covered the hardware, it’s time to talk pressure cooking software. Run the scripts on any of these effortless, almost instant culinary programs for guaranteed success. It doesn’t take any sophisticated hacking to get into this system; this high-tech gateway to faster, healthier meals is already unlocked without password protection. From breakfast to dessert, there’s never a bad time to turn up the pressure. As seen on Mealthy.com, my most recent delicious downloads are just the beginning.
When you need an extra energy boost in the morning, start with this hearty breakfast option that will power you through the busiest of days. Steel-cut oats are nutritional superheroes by themselves, but when infused with whole black tea leaves, they take on even greater powers. Warm spices mingle to evoke the flavor of a comforting cup of chai, creating a dish that is as delicious as it is invigorating.
Have your cake and eat it for breakfast, too! Satisfy your sweet tooth while fueling yourself for the day with a hearty bowl of lightly spiced and tender oats featuring the sweetness of classic carrot cake. The combination is so compelling, you won’t even realize you’re getting an extra serving of vegetables for breakfast.
Playing off the natural sweetness of butternut squash, fiery spices elevate the humble gourd to all...
Contrary to popular belief, the key factor in achieving enticing images of food is not the camera you use and how many megapixels it has, but how you choose to light the scene. For many professional photographers, this means buying numerous pricey studio lights, not to mention the never ending list of accessories, tools, and toys needed to properly manipulate the quality of that light. As more hobbyists have discovered a passion for food photography and food blogs became ubiquitous, however, this industry standard is rapidly changing. Preferring a softer, more “realistic” look as you might find the food in your own home, natural light is frequently the best choice for creating the most appealing shots, and one that I typically go with as well, despite easy access strobe lights. Knowing a few tips and tricks, put to use with plenty of practice, can enable anyone to capture luscious food photos worth drooling over.
The list of essential equipment is very short: A serviceable digital camera or camera phone, a dish you’d like to capture, and light are the only absolutely essential ingredients. For best effect, it’s highly recommended that you save your photo sessions for bright, sunny days, and aim to start shooting any time from late morning until sunset, for the best intensity of light to work with. Taking photos at different times of the day will yield varying results and some interesting, more atmospheric or moody effects, due to the higher or...
In the battle for snack supremacy, the competition is fierce, but a few front runners have emerged from the pack. Potential winners are obvious from any vantage point in the bleachers, if you just take a moment to look at the odds. Think back and try to remember the last time you attended a decent party that didn’t have a bottomless bowlful of hummus on display, for starters. And what would Taco Tuesday be without nacho cheese in ample supply- Maybe just Tortilla Tuesday? All bets are off when it comes to picking a winner between the two, but I think I have a solution that neither side would see as a compromise.
Nacho hummus, bearing all the cheesy, spicy decadence of a good queso dip with the more substantial heft of a chickpea spread. The two rivals complement and contrast one another with surprising ease, a natural union that has been long overdue.
Whether you smear it in a pita, thin it out to drizzle on corn chips, or just set it out with cut vegetable crudites and let the crowd go wild, it’s a fool-proof formula deserving of a gold medal.
1 14-Ounce Can (or 1 1/2 Cups Cooked) Chickpeas, Drained and Rinsed
1/2 Red Pepper, Seeded and Roasted, Chopped
1/3 Cup Nutritional Yeast
1 Tablespoon Tomato Paste
1 Chipotle Pepper Packed in Adobo Sauce
1 Clove Garlic, Chopped
1/4 Cup Lemon Juice
3 Tablespoons Tahini
1 Teaspoon Dijon Mustard
’tis time! ’tis time!
Round about the caldron go;
Double, double toil and trouble;
Fire burn, and caldron bubble.
Fear not, dear readers. The bubbling hell broth on my stove on this crisp October evening is not poison, nor calls for such unpleasant inclusions as eye of newt or baboon’s blood. Quite the contrary, the glowing orange brew cooking away on my fire lands distinctly on the opposite end of that spectrum, farm from poison, or similarly tricky “treats.”
Forget the laundry list of obscure magical inclusions. Candy is possible not only with simple everyday ingredients, but wholesome staples that wouldn’t spook the healthiest of goblins- Or their parents.
Pumpkin spice, straight to the point, possesses these gummy morsels with more than a merely haunting flavor. Spirited seasonal sweetness rings true in each chewy bite, casting an impossibly enchanting spell. Quantities may look small, but each batch produces a bountiful harvest of tiny pumpkin pieces, so there should be plenty to appease any hungry apparitions that arrive as the witching hour approaches. That said, they’re so quick and effortless to whip up, it may not be such a bad idea to stock up, before those charming costumed creatures turn into ravenous monsters.
Pumpkin Spice Gummies
It must be something in the water. Perhaps it’s something in the air. Surely, there’s some secret ingredient that separates true bagels from merely ring-shaped buns. What else could explain the mystique behind “authentic” New York bagels, impossible to replicate beyond city borders? Defined more by texture than flavor, burnished crusts lacquered with any variety of seeds and salt give way to distinctive density and chew that enthusiasts laud. A quick dip in a boiling vat of malt-enriched alkaline water is the key factor that makes a bagel more than mere bread, much like soft pretzels.
Simple enough in concept, but intimidating in execution. Traditional recipes call for lye, in all its caustic glory, which is threatening enough to send me straight to the bakery, rather than the kitchen. Bagels were longtime residents on my list of baking goals, growing longer and less likely to be accomplished with every passing year. That was until I joined forces with chef Philip Gelb and lucked into one of his infamous bagel baking classes.
Demystifying the yeasted rings with a no-nonsense approach that anyone with even a passing culinary curiosity could happily jump right into, all fears of failure evaporated along with the rising steam.
Baking soda stands in for the deadly lye, reducing the risk of severe bodily harm right off the bat. Believe it or not, all the rest is fairly standard procedure; a vigorous mixing, resting and rising, shaping, and baking are all that separate...
Snaking past the illuminated case of thin-sliced meats and artisan cheeses, spilling out the door and onto the sidewalk, the line is already at least 15 deep, and it’s not even noon yet. Any respectable food establishment in downtown Berkeley will inevitably experience the usual lunch rush on any given day, but The Butcher’s Son is guaranteed to be more or less a mob scene no matter the hour. After a year and a half of slinging sandwiches to these hungry hordes, their popularity shows no sign of waning, nor the excitement from dying down. Eavesdrop on the masses already tucking into their oversized sandwiches for encouragement to endure the wait; exclamations of deep, primal joy echo off the walls, speaking louder than any formal review.
Salads and fried snacks round out the menu, but make no mistake, it’s all about the sandwiches here. Overstuffed with plant-based meats and dairy-free cheeses, these generous assemblages transcend the boundaries separating vegans and omnivores. Scores of staunch meat eaters have been shocked to discover that this old school deli is entirely flesh-free, even after devouring a full meal. There’s a certain finesse to the casual fare that reveals dedication to the craft that can only come from passion and attention to detail.
Each towering creation is a feat of culinary architecture. The Fried Mozzarella & Meatball could comfortably satisfy two diners, and the Roast Beef...
Alinea set the internet on fire once again with another avant-garde culinary masterpiece, drawing on the pumpkin spice craze to further propel it into a viral hit. Perfectly clear pumpkin pie, glossy and ethereal, gently quavered in the brief Instagram video, a tiny wedge being turned over and examined by a disembodied hand. Mesmerizing, confounding, the attraction is instant and irresistible.
I tried to look away, to ignore the hype, but curiosity got the best of me, as it always does. A homemade rendition would never be able to stand up to the original for lack of fancy equipment, unless you happen to have a centrifuge and rotary-evaporator lying around to extract clear, condensed liquid from pumpkin puree, but that doesn’t mean we can’t play with the concept. Drawing inspiration from this wild idea and combining it with the pumpkin spice trend that ignores the actual gourd, my take is admittedly more translucent than transparent, but nonetheless a whimsical departure from the ordinary orange slice.
Translucent Pumpkin Spice Pie
Combine the water, sugar, pumpkin spice extract, agar, and salt in a medium saucepan over medium heat. Whisk periodically until the sugar has fully dissolved. Bring to a rolling boil and cook for 2 more minutes. Gently pour the mixture into your prepared crust so as...
Two weeks, and counting. Are you ready for Thanksgiving yet? Don’t worry, there’s no need to rush out and grab a frozen roast from the grocery store yet. As a matter of fact, there’s still ample time to plan out a genuine feast fit for a crowd of voracious revelers. Be it a fancy affair or a low-key, casual gathering, I have just the recipe for you.
Shrouded in mystery as it arrives to the table covered, concealed by the heavy ceramic lid of the tagine. Hot and heavy, it lands with a weight of importance; all eyes are on this curious dish. Lift the lid to release a great plume of steam, followed shortly by awed gasps, wide eyes, and possibly even a round of applause. It’s no exaggeration to say that this entree is the height of my holiday hostess career up to this point.
Laden with slow-roasted autumnal squash, root vegetables, and caramelized onions, the multicolored melange of produce is just the tip of the iceberg. Dig deeper to uncover a warmly spiced chickpea and tomato curry, freckled with fresh herbs and punctuated with briny green olives. Explore further still, and eventually your spoon will hit gold; a vibrant bed of garlicky, flaxen couscous lovingly cradles the savory mountain with ease, supporting and absorbing those brilliant flavors without disappearing into the background like a bland bit player.
Thanksgiving is about celebrating abundance, and this meatless main is the epitome...
Dear Mr. Chester Cheetah,
I take issue with your early assertions on the degree of difficulty one might encounter attempting to become properly cheesy, whether it was in regard to humor or flavor. Though the remark was somewhat ambiguous on that point, it was poignant enough to remain a prominent reference point in modern culture over three decades after the initial statement, misinforming generations of ignorant eaters. For this, countless have been deprived of full cheesy satisfaction. Respectfully, I would request that you retract this proclamation, post-haste.
My friends, you’ve been misinformed all these years. I’m sorry for anyone that’s been deprived of their full inalienable rights to cheesiness due to the confusion, but I’m here today to put an end to that grave injustice.
Cheese doodles, cheese puffs, cheesy poofs or any variation on the name have been a mainstay in American snacking practices since their invention in the 1930’s, yet few people have successfully recreated the same crunchy, crispy treat in their own homes. Big manufacturers would like us to believe that only specialized equipment can create that distinctive snacking experience, but it’s not so! The truth is, you just need to use your noodle and get a little bit creative.
Inspired by the Tresomega Nutrition’s Blogger Recipe Challenge, I found that the unique blend of whole grains and starches found in their gluten-free pasta could create a perfectly hearty yet light crispness with just a little bit...