Food & Ingredients

The Secret to Brewing Good Coffee Outside — Travel Intelligence

I love having my daily cup of coffee — for the caffeine, but also for the ritual involved. That's why, when I set off on a two-week bike trip at the end of summer, I brought along a pretty serious coffee setup. Taking a normal ritual and doing it somewhere entirely different is special, which is why I'm such an advocate of making coffee outside.

So what do you need to make good coffee outside? Well, there's one secret you should definitely know — plus a few more tips and tricks of the trade.

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What’s the Difference Between Brown, Green, and Red Lentils? — Ingredient Intelligence

A handful of lentils is perfect for rounding out a soup or making a salad just a little more filling. They come in brown, green, red, and all shades in between, and we love trying a new kind whenever we come across one! Ever wonder if the color or specific variety really makes a difference?

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5 Mexico City Street Foods You Need to Eat (& Where to Eat Them) — Bite-Sized Guide: Mexico City

Over the past year, I've taken three trips to Mexico's vibrant, chaotic capital city. My reasons for such frequent peregrinations can basically be boiled down to one ultra-compelling factor: the food. Compared to Mexican cuisine made here in the states, the food in Mexico is fresher; the ingredients more local; and the skilled cooks who prepare the tacos, tortas, and everything else are veritable masters of their art, often boasting years or even decades of experience making their one signature dish.

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Goa Ahead, Fall in Love with This Pantry Staple from India — Travel Intelligence

(Image credit: Liz Clayman)

Earlier this year, I traded the frigid New York-Paris grind for a tiny beach hut in Goa. Situated on the Arabian Sea, midway down India's southwest coast, the former Portuguese enclave is known for its miles of beaches and (for lack of a better word) enthusiastic full-moon parties. While I have nothing against large groups of people dancing all night under the light of the moon, I skirted the issue entirely and tucked myself into the more rustic south Goa, which offers seclusion and a low-key attitude.

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How To Make Classic Spanakopita — Cooking Lessons from The Kitchn

(Image credit: Quentin Bacon)

I've been very lucky. I learned to make spanakopita, the Greek spinach and feta casserole encased in filo dough, from a variety of sources — even without the benefit of a Greek grandmother by my side. I had books, I had friends, and eventually, I had professional cooks show me. I've also spent a lifetime eating it and enjoying every bite in diners, upscale restaurants, and, yes, versions made by someone else's loving Greek grandmother.

I noticed a few key things along the way, learned lessons from trial and error, and have modified my recipe over the years to create a fail-proof pie (it's all in how you fold it), with a filling so rich and flavorful you'll wonder why you waited so long to make this a part of your home-cooking repertoire.

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The Top 5 Kitchen Scraps to Turn into Plants — The Living Kitchen with Abbye Churchill

(Image credit: Abbye Churchill)

Here's the truth: Not all plants are created equal. Some actually are more flavorful, more robust, and more delicious than others. And so instead of tossing the scraps from that amazing piece of garlic, mind-blowing potato, or ideal onion, why not get the most bang for your buck and use its winning genes to create a new plant?

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