Take control of your diet in 2016 by learning to cook from scratch! Learn how easy it is to plan, shop for and prepare nourishing food at home. And celebrate the 7th anniversary of Runaway Apricot! On January 19, 2009 I founded Runaway Apricot to pursue my passion of teaching people how to cook from scratch. I believe that the skill to cook real food - not diet crazes or hard-to-access ingredients - is vital to our bodies and the environment. In 2015 I was named a Yahoo Food Blogger of the ...
I’m required to disclose a sponsored partnership between our site and Mission Foods. I have been compensated in exchange for this post in the form of payment, product or experiences. I am of the opinion that anything can be eaten as breakfast. I am also of the opinion that anything can be enjoyed inside of a tortilla. Those two strong-held beliefs have lead to this recipe: Chard and Feta Breakfast Tacos. Closely related to beets and spinach, the earthy, almost bitter, taste of chard ...
This was my first Kosher meal! Going to college in New York I became friends with a lot of people who culturally or religiously identify as Jewish. Together we've cooked and shared many meals, but I've never been able to feed a few who strictly conform to the regulations of kashrut, Jewish dietary law. As an outsider, the rules can be an obstacle to understanding the culture. (That's somewhat intentional - Judaism is not an evangelical religion as they do not seek to convert.) Now, after ...
Kohlrabi is a funny looking vegetable. A big, pale green bulb with erect dark green leaves from all over, an online drawing with the mean face of a monster sticks in my head. After seeing it for a few years at the greenmarket and being afraid to give it a try, I finally had a taste and it's far less intimindating than its German name. Nutritious and edible raw or cooked, it's very similar to its close relative the broccoli stem. I encourage you to give it a try with this recipe! As with ...
Exploring a spring vegetable through one flavor combination in three dishes. One of my favorite ways to explore ingredients is to grab a huge bunch from the market and eat it little by little in several different dishes. I call these my starter ingredients and it's all about testing. The key learnings are how to complement the flavors, optimize the textures, and make the cooking process efficient. If that sounds like stiff professional language, just enjoy the other key takeaway here: three ...
'Simple preparations of impeccable ingredients' is a great adage, but winter ingredients often require a little more effort. Last April I attended a Harlem Earth Day event that explored the farm to table movement within my community. Hosted by the Harlem Business Alliance, the panel anchored by Red Rooster's Marcus Samuelsson surveyed topics of the new food movement. Karen Karp spoke to the green carts as an answer to food desert challenges, Red Rabbit's Rhys Powell noted how healthy ...
2013 was the year of the farmers market for me. I had a spark to explore CSAs in the spring, but I never found a pickup time and location that would work for my unpredictably long work hours. Instead, I found three markets in Manhattan that are perfectly located for my week and one more that is a destination worthy of travel. I explored a lot of amazing local and seasonal produce last year, but it was the first time I'd ever cooked with these four finds.Paul Robeson Heirloom TomatoesWhen you're ...
If you saw my scribbled journal entry for upcoming recipes on Facebook a couple of weeks ago, you'll know that roasted poblano peppers are making their rounds through several of the foods I'm eating. Just a little spice can turn one-dimensional sweet and savory dishes like cornbread into something memorable. But I wouldn't want to disrupt the texture of the cornbread with the hard and waxy skin of a pepper, so it must be removed through this process. Roasting also brings out some of the fruitier ...
I'm finally willing to admit that it's fall. I have to wear boots, accessorizing with a scarf is now more functional than aesthetic, and the heat from the oven pleasantly warms my chilly apartment. That means it's time for me to roast again - starting with carrots. I'll move on to winter squash when I've given up all hope of warm weather.The carrots I grew up with tasted like the cello bag they were stuffed in. But farmers market carrots are completely different. The natural sugars caramelize ...