Whether made with cheese or chocolate, fondue has a kind of cheesy, finicky reputation. But in spite of its kitsch, dipping bits of food in gooey, melted fromage or dark, liquid chocolate makes for a fun, flirty, surprisingly low-effort meal.
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Look, omelettes are wonderful little egg dishes - particularly when they involve cheese and other fillings - but there's no denying they require a bit of babying. If you want a cheesy, vegetable-studded egg dish that is much more forgiving of your dismal attention span, you need to start making frittatas.
Predicting the future is near impossible -- but that doesn‘t stop us all from having a red hot go. Human beings have been predicting the future since the beginning of history and the results range from the hilarious to the downright uncanny.
One thing all future predictions have in common: they‘re rooted in our current understanding of how the world works. It‘s difficult to escape that mindset. We have no idea how technology will evolve, so our ideas are connected to the technology of today.
Some people prefer sweet foods, others savoury. Sweet potato is equipped to handle both. Not only are these babies the perfect base for all sorts of fillings, they provide a bit more flavour (and nutrients) than their paler counterparts, and can be enjoyed morning, noon, and night. Here are three delicious options for breakfast, lunch and tea.
I am an equal opportunity macaroni eater. I like it baked. I like it made with a roux. I even like it out of the blue box. You may think the convenience of Kraft can't be beat, but you'd be wrong. This homemade recipe comes together in about 15 minutes, with only one pot (which you don't have to drain) and no roux.
Snappy, treat-studded chocolate bark is a holiday treat that is always met with much enthusiasm. (Williams Sonoma is able to charge $42 for 454g of their peppermint iteration, making it more expensive than organic rib eye.) There is, however, no reason to spend a bunch on bark, as it can be made in your kitchen with very little effort.
There are sweet makers, and there are sweet eaters, and I am firmly in the latter camp. Though I don't mind a cathartic cooking sesh, my main goal - during the holidays especially - is to churn out the treats. This is why this fudge, which takes less than five minutes of your active time, gets made every single Christmas.
Cheeseballs really live up to their name. Not only are they a literal ball of cheese, but there's something kind of charmingly corny about them. Like a tacky Christmas sweater, they're more class clown than class act - lovable, goofy and charmingly unpretentious. They're also infinitely adaptable, and insanely easy to make.
Last week, when all of the writers came together for a glorious meeting in New York, I found myself in a bodega with Beth and Patrick, looking for bottles of water and nourishing snacks. I grabbed a Lunchable and later, while shoving stacks of too-round turkey slices and processed cheese in my mouth, I thought "why don't I eat these more often?"
Do you ever have those moments when you just need a warm chocolate chip cookie, but don't feel like making several dozen? I know I do, which is why I am happy to have found this 2-minute cookie recipe from Epicurious.
When our very own US editor-in-chief sent me a recipe for ceviche, I was excited, because ceviche combines two of my favourite activities: Eating seafood and not cooking. When I read the recipe, however, I was a little appalled, for it suggested that beautiful pieces of fresh sea bass be left in an acidic marinade for two freaking hours.
I'm not a huge fan of overly Instagrammable foods -- I tend to prefer aggressively beige fare -- but even I have to admit that there's something extremely enticing about those colourful acai smoothie bowls that seem to be so popular with the clean-eating set.
Greetings everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple, yet delicious libations. This week we're adding a little something to the kalimotxo, a super drinkable mixture of cola and wine commonly consumed by the youths of Spain.
Due to laziness and a strong desire to not turn on any sort of heat source during the summer, I have become a huge fan of dishes that can be prepared without any actual cooking. Perhaps that's why I'm so enamoured with the idea of aguachile, in which super-fresh seafood is "cooked" in a spicy, citrus-y chilli water.
Given the festive nature of the holiday season, cooking can veer towards the elaborate, so it helps to have some quick and easy dishes that impress without a ton of effort. As such, I recommend that everyone keep a stock of puff pastry in their freezer, and use it liberally to whip up appetizers, snacks, and desserts.
Taking care of babies is physically draining. Not only do they prevent you from sleeping the amount you would like but, if you are breastfeeding, they are literally feeding off of you. It is therefore very important to keep new parents fed, and providing tasty, easy meals is one of the nicest things you can do for them.