In the realm of big salads with even bigger dressings, the Caesar—with it’s sharp garlic, salty anchovy, and sour lemon juice—is emperor of them all.
For most people, it’s addictive. But there’s a contingent that avoids Caesar salad because it requires a raw egg or two. (We’re not all Rocky Balboa, after all.)
While cooking through the entire January issue of Bon Appétit, I found the Caesar dressing even the most squeamish eater can indulge in. It swaps out the raw egg in favor of a different ingredient: cashews.
I hope I’m not in too late with this but I can confirm cashews make some awesome creamy stuff— once I was fed a vegan “cheesecake” that was creamy-thick and delicious. (I just wish people would come up with original names for this delicious stuff though, shit’s ridiculous.)
I’ll skip the thick, flat, dense eggs, thank you very much. Instead my favorite scrambled eggs involve a plate piled high with large, soft yellow curds that spring back with the lightest touch and practically melt in my mouth; the kind of eggs that are fluffy and almost cloud-like.
A quick splash of milk or cream certainly makes for tender eggs, and might even give them some fluff, but there’s another ingredient that does the job even better.
If your hair goes past your ears, you should definitely own a curling iron (or curling “wand”). It locks in shine and gives you shape and keeps your hairdresser from getting angry about your lack of attention to your gorgeous locks.
Thanks to the staffers at Cosmo, we now have another use for curling irons.
I have a thing for pinwheel sandwiches; they’re just so pretty and such perfect finger foods. What if you could skip the tortilla or traditional wrap and use protein-loaded eggs instead? These wraps take the trifecta of breakfast foods, ham, eggs, and cheese, and turn them into portable bites that can work as breakfast or lunch.
Better yet – don’t use flour or cornstarch, but add a little bit of cream cheese and a bit of almond flour to do the same thing without cranking the carbohydrates back up.
tablespoon of cream cheese
1/2 tablespoon of the almond flour
Put it all in a small bullet blender, and blend the snot out of it. Then pour into a large pan so it’s nice and thin. Adjust the ingredients to make it thinner or thicker, as needed.
Another good use, do the same recipe – add a 1/8th tsp of cinnamon and vanilla but pour in a smaller pan to make basically crepes that area fantastic replacement for pancakes that have almost no carbs in them or for use with sweet instead of savory.
Whatever your stance on cake mixes, you can agree on one thing: they can always stand a little improvement. Thankfully, mixes are incredibly easy to soup up; substitute an ingredient here or add an ingredient there, and you’ll have all the flavor of a homemade cake, with all the ease of a boxed mix. Here are eight awesome ways to make your boxed cake mix taste homemade.
With apologies to Andy Williams, now is the most wonderful time of the year … for it is Girl Scout cookie season.
But after plowing through several sleeves of Thin Mints, fatigue can set in. So we wondered, when you’re starting to feel sick of Girl Scout cookies, is there a way to rekindle the love?
We turned to Dan Pashman, host of The Sporkful podcast at WNYC studios, for advice. His book, Eat More Better, tackles this pressing public interest matter. He suggests mixing it up — quite literally, by baking a cheesecake crafted from a mashup of cookies. His recipes for Girl Scout Unity Cheesecake and Peanut Butter Cookie Centaur are excerpted below.
Poached eggs are a glorious thing. It’s easy enough to make them on the stovetop when you’re just cooking one or two, but for making a larger batch of poached eggs, it’s time to reach for the slow cooker.
Citrus fruits, like all the orange varieties, grapefruits, lemons, and limes, truly are winter’s shining stars. With varying degrees of sweetness, tart, tang, and bitterness, these bright fruits have a knack for brightening winter’s coldest days.
Of course, you can eat them out of hand, or turn them into cocktails, vinaigrettes, and baked goods, but one of the very best ways to put that citrus to work right now is by making a sweet and tangy curd.
Q: Isn’t this pretty much a pavlova, swapping the cream for cream cheese (and obviously not filling it)?
A cheesecake is nothing like a pavlova, at all. Cheesecakes are more or less dense and creamy textured, but a pavlova is crisp and hollow. I’ve never known a pavlova to have cream in the meringue portion. We must be talking about two different things.
I adjusted the recipe just a bit, didn’t have chocolate chips but grated some butterfinger bites into it and instead of a microwave used my waffle iron. Let cool a little, and they were prefect (and no waste).