Recipes like this are why it’s so damn hard to stay Keto. 😂😂😂 Food & Wine Magazine just keeps enticing me to #TheDarkSide!
Fortunately, this handy guide from the U.S. Department of Agriculture can have the final say on what stays and what goes when you spot mold on your food.
Food & Wine Magazine shared the tip that, today, Whole Foods announced it’s bringing back its popular 12 Days of Cheese promotion. Because Whole Foods loves us and wants us to be happy, 😉 from December 12 to 23, we can eat our way through a choice of high-quality artisanal cheeses at ridiculously prices!
Each day from December 12 to 23, Whole Foods’ will make a different one of its “highest-quality cheeses available at a generous discount, from artisans like 2019–20 World Cheese Award–winner Rogue Creamery.” That discount: 50 percent off—with an additional 10 percent off if you’re a Prime member. This is reason enough to renew my #AmazonPrime membership! #ThisGirlLovesToEat
Here’s a cheat-sheet of the 2019 sale lineup – bonus, Whole Foods loves to let you sample:
While I’ve managed to learn to make passable Béchamel and Hollandaise sauces, the other 3 “essential ‘Mother Sauces’ that all serious cooks should master,” just haven’t been at all essential to meals I prepare. However, the 5 sauces Food & Wine Magazine featured in an April 2019 article are definitely featured much more prominently in my favorite home cooked meals!
You know you need something to let people snack on before the big meal, but you don’t want them to be too full to eat the meal you’ve been slaving over for days…
This recipe, from November 2015’s Food & Wine Magazine, takes the edge off but won’t ruin anyone’s dinner! #ThisGirlLovesToEat
For those of us hosting big family meals, at just over a month before Thanksgiving, we’ve officially reached the “almost the holidays” panic time. That time when we revisit what we did last year to determine:
It’s also the time when we take a look at new recipes that we might want to add to this year’s menu, which means we get to make our families Guinea pigs for the next few weeks while we’re trying them out.
I already have one sweet potato recipe that my family loves, but this one (from the December 2005 issue of Food & Wine Magazine) looks pretty good, it’s easy, serves 10 – 12, and can be made the day before which frees up time on the big day, another bonus.
Preheat the oven to 400° F.
Poke the sweet potatoes several times with a fork and bake for about 35 minutes, or until tender. Let cool slightly, then peel and transfer them to a food processor (I actually use my stand mixer). Puree until fairly smooth.
In a small saucepan, combine the cream with the butter and the vanilla bean and seeds. Bring to a simmer. Remove the vanilla bean.
With the processor (or stand mixer) on, carefully pour the vanilla cream into the sweet potatoes and process until smooth. Season the sweet potato puree with salt and pepper, transfer to a bowl and serve.
I’d definitely consider doubling this recipe to make sure there were plenty of leftovers for piling on a turkey sandwich or frying up as sweet potato pancakes. #ThisGirlLovesToEat
This isn’t your grandma’s banana pudding and it certainly isn’t the “off the back of the Nilla Wafer box” banana pudding recipe either! Thumbing through the pages of the October 2009 Food & Wine Magazine, I found this different, may I even say elegant, spin on a truly classic Southern comfort food!