BY Lisa Davies | Sunday, Feb 23, 2014 8:00am |
Courtesy of the continued presence of the polar vortex, this winter has been all about comfort food. Pounded by snow and icy chills, I have felt obliged to make—and let’s be honest, eat—more than usual.
In the service of delivering said comfort food, my slow cooker has been used a lot this year, cranking out simmering stews and satisfying soups. However, slow cooking and indulgence don’t usually go hand in hand but the moist, gentle environment of the slow cooker is just the place to steam a pudding hence this delicious recipe.
This Slow Cooked Chocolate and Pear Pudding is gooey and indulgent and against a backdrop of wintry misery, deeply satisfying. Featuring a syrup that seeps through the sponge to make a brownie-like concoction, once served with a dollop of vanilla ice cream it is the perfect antidote to the winter blues.
BY Randi Mazzella | Saturday, Feb 15, 2014 8:00am |
A quick look at my shopping cart on a recent trip to the market shows that when it comes to food choices for my family and myself, I clearly have multiple personalities. The “angel” that I shop with convinces me to buy the kale again (“you won’t throw it out this time, I promise.”) while the “devil” throws the Oreos and instant hot cocoa in the cart with a wink (“just in case you get another snow day” he reasons.)
Recently I was watching an episode of the Katie Show and the topic was sugar and the effects of eating too much of it. Those who consume the most sugar are twice as likely to die from heart disease. I’ll admit it, if I have one major food weakness, it’s sugar. I have more than a sweet tooth—I have a whole mouth full of teeth that love and crave sugar. While my daughters seem less obsessed with sugary treats, my son doesn’t consider a day complete without them.
The show discussed how food labels have a % daily value for things like fat, cholesterol and sodium. This way a consumer knows approximately how much of the daily value of this item they are consuming with each serving. But while the sugar amount is listed, the daily value % is not, and this is because experts are not sure how much sugar is really okay. It’s something I had never noticed before when reading nutrition facts on packages.
It turn out that a good guideline is 24 grams of sugar in 24 hours (meaning added sugar, not natural sugar in fruit, etc). That seems simple enough.
BY Georgette Gilmore | Thursday, Jan 30, 2014 8:00am |
On Saturday, February 8, Montclair Historical Society will offer families a hands-on hearth cooking class at the Israel Crane House ’s 1796 home. Children and adults will learn first-hand how meals were prepared for centuries before the advent of modern equipment and technologies. You will use historic tools, recipes and ingredients, hone your open-fire cooking skills and enjoy delectable dishes of the past.
It’s a wonderful opportunity in experiencing a slice of life from our not-so-distant past to enjoy a truly fun, intimate, eye-opening experience that will change the way they think about our modern luxuries. It’s also a window into the lives of women in pre-modern times, and an opportunity to think about our relationship with food; as well as the relationship between our modern food culture and the technologies that make it possible.
BY Lisa Davies | Sunday, Jan 26, 2014 8:00am |
With people looking for more bang for their nutritional buck, ancient and heirloom grains have started to rise to prominence.
Five years ago, you would have struggled to find nutritious grains such as spelt, teff, kamut, chia seeds, buckwheat or millet, but now there is an amazing choice to be found on shelf as these super-foods find their time in the spotlight. Continue Reading
BY Georgette Gilmore | Sunday, Jan 19, 2014 11:00am |
During these cold winter months, (and very cold week coming up) comfort food is the remedy to warm you up and help make winter seem more bearable.
Here are 10 comforting family dinners from our food writer Lisa Davies:
BY Lisa Davies | Sunday, Jan 12, 2014 8:30am |
Cauliflower is the new Brussels sprout.
You heard it here first. Unless of course you were listening to NPR in the last week and then you’ve heard it here second.
If this food-trend prediction is true, in 2014 we will become inundated with articles on how to deal with cauliflower’s white gentle white curds. From now on, the brassica will be liberated it from its soggy, boiled mush to become an exotic crispy, spicy, delight. You now have permission to eat cauliflower with reckless abandon.
BY Georgette Gilmore | Wednesday, Jan 01, 2014 12:00am |
Thank you for a wonderful, productive and fun 2013. Here at Barista Kids we had a wonderful, and very busy, year:
BY Anna Sandler | Monday, Dec 23, 2013 8:00am |
If like me, you’ll be spending your New Year’s Eve with a younger crowd, I have just the cupcake cake for your celebration. This New Year’s Eve Countdown Cupcake Cake is easy to make, and kids will love changing the time until the clock strikes midnight!
Here’s how to make this fun and easy New Year’s Eve cake to count down the new year: