© 2012 The Joy of Cooking Trust and the MRB Revocable Trust
For a long time, I've struggled with my sweet tooth. As you may have noticed, I'm the baker 'round these parts, and the reason I love baking is because I love sweet things. Not syrupy sweet or cream-filled-cupcake sweet, but sweet nonetheless. It may, then, come as a small surprise that I also love healthy foods. Greens, fruits, root vegetables, whole grains, legumes...the works.
Cold snap. A time for building fires and settling into sweaters, long books, hot toddies. A time for pulling out the things you started but were too busy to finish. A time for seed catalogues and their poetry of impending spring. We pause, even if we have almost forgotten how to, and take stock.
Skin is where all the nutrients are, right? You can justify plenty of guilt-inducing toppings if you just have the right mindset.
As a fresh contrast to the rich foods usually served for the Super Bowl, we're here to remind you: Texas Caviar is absolutely delicious. Studded with tomatoes, chiles, and fresh herbs, this "caviar" straddles the line bertween dip, salad, and slasa.
As the jaded palates of many Americans drive up the demand for spicier foods, real flavor is a frequent casualty. As hot wings and spicy variations of everything from chain burgers to snack mixes proliferate as fast as we can purchase them, complexity and pungency are often tossed to the wayside, completely out-stripped by heat level.
Very quickly: for those who want pulled pork in 2 or 3 hours: please check out this almost-as-good-as-smoked Faux-Smoked Pulled Pork recipe. Once pulled, use the sauce recipe below. For the real deal, keep reading.
We've been enjoying taking brisk walks here lately. When the weather cooperates and isn't trying to wash out the driveway or cause mudslides, nothing makes your cheeks rosy quite like a 30-minute jaunt up the mountain (okay, so maybe calling it a mountain is a bit of an exaggeration--but it's a pretty big hill).