Low-Sugar

Recipe: Anna Jones’ Raw Thai Citrus Crunch Salad — Recipes from The Kitchn

To close out our week of carrots, let's talk about their crunch. Shredded carrots have a firm crunch and sturdy bite that rivals all other vegetables, and when they get thrown in a mix like this glorious salad, they are an essential supporting player. But it's not just about the carrots and their sweetness here, in this Thai-inspired hash — it's also about the cabbage, the grapefruit, the zucchini, and so much more.

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Recipe: Strawberry Yogurt Lassi — Drink Recipes from The Kitchn

It's not officially summer quite yet, but the recent temperatures here in New York say otherwise. I decided to take advantage of the early days of strawberry season and cool off with an icy strawberry lassi.

A lassi is a traditional Punjabi drink made with yogurt. The most traditional forms are salty, rather than sweet, and are believed to aid digestion. Sweet lassis often feature mango, sometimes with rosewater. Instead, I whipped up this light and refreshing strawberry lassi to provide some relief on these hot pre-summer days.

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How To Make 2-Ingredient Banana Pancakes — Cooking Lessons from The Kitchn

(Image credit: Emma Christensen)

These pancakes are bananas. No, I mean they are literally made from bananas. And eggs. Eggs and bananas, and that's it. I can see that look you're giving me right now, but you just have to trust. These two ingredients, whisked together and given a little skillet love, are truly something magical.

Don't believe me? Take a look at our step-by-step recipe and decide for yourself. Meanwhile, I'll be over here with the rest of these pancakes, licking my plate clean.

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Recipe: Kohlrabi and Cabbage Salad with Maple Lemon Dressing — Passover Recipes from The Kitchn

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Yes, I grew up eating kohlrabi, also known as a German turnip. It tastes like a mild version of broccoli and has the texture of an apple. I suppose it was part of my childhood diet because it is available year-round — at the grocery store, even. While my mother prepared it simply — sliced and drizzled with lemon juice — I prefer a slightly more interesting take, paired with cabbage and tossed in a delicious sweet-tart dressing.

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Recipe: Baklava Breakfast Parfaits — But First, Breakfast!

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Hello, and welcome to the first recipe in my new column, But First, Breakfast! I've been thinking about the idea for this series for a long time, probably ever since I started touring to promote my breakfast cookbook, Whole Grain Mornings, and readers told me how much they longed for really simple weekday breakfast ideas.

This series is about real-world, make-ahead breakfasts that you can actually fit into your busy, everyday life. These recipes are either quick enough to conquer on an average weekday morning or, as is the case with today's baklava parfaits, can be prepped in advance on a weekend or a quiet weeknight (do these even exist anymore?). I promise these recipes will be more exciting than a container of yogurt or an energy bar, but will feel just as easy. So let's get this thing started, shall we?

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How To Make Miso Soup — Cooking Lessons from The Kitchn

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Say hello to your newest cold-weather best friend! Miso soup is that salty, savory broth, dotted with green scallions and silky tofu, served at most Japanese restaurants before the sushi trays arrive. Making it at home is one of the simplest and most satisfying ways to treat yourself during the frigid winter months. Here's how to make miso soup in just a few easy steps.

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