The markets here are full of color right now. Gold, red, and orange beets. Pink-fleshed pomelos. Tiny purple-streaked artichokes. Deep, dark leafy greens. This week I filled my basket with my favorite eggs, a loaf of whole wheat seed bread, fresh tofu, lots of leeks and spring onions, chard with electric-pink stems, and one bunch of pencil-thin asparagus. I bought a small bouquet of sunset-colored flowers with the change in my pocket and made my way home. A few of my finds when straight into my lunch, this hearty noodle bowl.I made a quick, creamy walnut-miso dressing and used it to coat whole wheat noodles, plenty of sliced asparagus, leftover tofu, and a few other ingredients I had within reach....
Foraging went mainstream during the pandemic with influencers like @blackforager and @outdoorcheflife showing people how to decipher the edible world around them. Now that many of us are free to roam, tour operators are eager to show off the trailside snacks in their neck of the woods. “There’s been an uptick in people who are offering this type of tour,” says Allison Keeney, the global communications manager for Travel Oregon. “It’s an added way for outdoor enthusiasts to enjoy local trails and connect with the local landscape, similar to bird-watching.” Wild food tourism existed pre-COVID, but it can thank 2020 for trending. Oregon, for example, has touted its foraging tours, festivals and restaurants for years, and ‘foraging with a specialist’...
Pico de gallo looks and tastes like a party on your palate! A colorful salsa fresca with meaty Roma tomatoes, zippy onion, aromatic cilantro, and snappy jalapeno is bursting with authentic Mexican flavor. Looking for more appetizers and party foods? Here are a few fantastic party snack recipes we love! Honey & Walnut Baked Brie, three-ingredient Gruyere Asparagus Puff Pastry Tart, and “who needs wings” with Easy Baked Buffalo Chicken Dip! I kid you not; make these appetizers, and you’ll see why “taste testing” and “one more bite” leads to “oh my gosh, I can’t believe I ate all that…by myself!” Be sure to sign up for my email… to get new recipes and ideas in your inbox! Why Is Pico de...
Fumo Bianco Only days before bidding adieu to 2022, this former Motif writer sought out a new cocktail bar in the heart of Providence, secretly joining with friends in her beloved city for one more night on the town. One could say it was a clandestine affair at Clementine Cocktail Bar: elegant, intimate, memorable – just like the drinks themselves. It’s been a year since I left Rhode Island, but as soon as I looked at the address for Clementine, I did the most Rhode Island thing possible and said, “Oh, it’s where birch used to be.” I still remember when birch opened my inaugural year of moving into the city, a hallowed empty space that closed during the pandemic...
Sous vide cooking is a method of cooking in which food is placed in a vacuum-sealed bag and then cooked in a water bath at a precisely controlled temperature. One of the key benefits of this cooking method is that it allows for very precise temperature control, which makes it possible to cook food to a very specific level of doneness without the risk of overcooking or undercooking. This will result in more consistent and flavorful dishes.Additionally, sous vide cooking also allows for pasteurization by bringing the food to a temperature hot enough for a period of time to kill off any harmful bacteria, this also allows for cooking tough cut of meats to be cooked for longer than traditional methods...
