How to Substitute for Fish Sauce in a Pinch

While Leela Punyaratabandhu’s Simple Thai Food: Classic Recipes from the Thai Home Kitchen—one of our favorite resources on the cuisine, to be sure—is “simple” by name, it certainly doesn’t shy away from bold flavors and time-honored techniques.

In the book, Punyaratabandhu shares a selection of her family’s most-beloved Thai recipes, many of which don’t require anything more than supplies you’ve already got in your pantry. However, a few dishes do require stocking a few special ingredients—common pantry items in Thai cuisine, but maybe ones that are a bit harder to find elsewhere. And yes, while in the age of near-instant online ordering, sometimes you need to satisfying your Thai craving even sooner

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* This article was originally published here

Key Lime Pie

Key Lime Pie

This Key Lime Pie is an American classic. Ours is made with lime juice and sweetened condensed milk in a graham cracker crust and topped with whipped cream. Use key limes if you have them, otherwise substitute regular limes.

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* This article was originally published here

Buttermilk has range. If you bought a bottle to make pancakes, you could end up using the extra for everything from fried chicken to peach sherbet. But what if you don’t have any—and don’t want to go to the store? Or you did go to the store and they’re all out? Today, we’ll break down how to make your own buttermilk substitutes, and share some highly-recommended recipes to put them to good use.


What is buttermilk, anyway?

Traditionally speaking, buttermilk is a liquid by-product of butter-churning. Here’s the gist: You start with cream, churn (or food-process) until it separates, and end up with butter and buttermilk. If you’re making American-style butter—with fresh cream as the starting point—the buttermilk will be equally fresh. If you’re making cultured butter—with crème fraîche as the starting point—the buttermilk will be as tangy as expected, but not quite as thick as what you’d find at the supermarket (more on that in a bit). Because the butter claims most of the fat, old-school buttermilk is also naturally low-fat.

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* This article was originally published here

Air Fryer Crispy Cauliflower

Air Fryer Crispy Cauliflower

Crispy cauliflower for the win, thanks to your air fryer! Make the cauliflower even tastier and crispier with spices, a little egg, and a light coating of breadcrumbs. Perfect as an appetizer or a side dish.

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* This article was originally published here

This Creamy, Cozy Indian Cauliflower Dish Is Peak Comfort Food
This Creamy, Cozy Indian Cauliflower Dish Is Peak Comfort Food
This Creamy, Cozy Indian Cauliflower Dish Is Peak Comfort Food

Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.


This recipe has captivated the Food52 team, as we cooked it for photo shoots and video shoots (and all the other things we do here). I overheard murmurs of praise; I lost claim to leftovers after sneaks cleared the platters. “Divine,” our Genius video producer Alik Barsoumian wrote to me, after making it again for herself.

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* This article was originally published here

It sure is a lovely idea: having your favorite folks crowded around the table on a lazy Sunday morning, refilling mug after mug, piling plates high as the morning wastes away. In reality, though, you’ve snoozed your alarm seven times and your breakfast guests are already in the kitchen, practically banging their forks on the counter. Luckily, you knew this would happen—the make-ahead breakfast casserole was practically invented for you.

Whether your ideal breakfast casserole is sweet (French toast- or fruit-filled, Nutella-drizzled even, crammed with brioche or croissants); or savory (oozing Gruyère, salted cream, did something say bagels and lox?), most of these 20 recipes can be made in their entirety the night before. So put on a pot of coffee and turn on the oven—the hard work is already done.

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* This article was originally published here

Anyone familiar with Bryant Terry’s work as a James Beard award-winning educator, chef, and author knows his M.O.: He’s been teaching the importance of eating whole foods, and working to create a healthful, just food system since his beginning as a grassroots activist almost 20 years ago. Terry was inspired by how food has been used throughout history as an expression of Black agency: From the rice that African women stealthily wove in their hair before embarking on the Middle Passage to the proliferation of watermelon as a symbol of Black freedom, to the Black Panther Party’s Free Breakfast for Schoolchildren, which fed children from low-income neighborhoods in the 1960s and 1970s across America.

It’s with this celebration of Black culture and foodways that Terry’s new book, Vegetable Kingdom, opens. He is playful in his approach to recipes, thinking “as a collagist—curating, cutting, pasting, and remixing staple ingredients, cooking techniques, and traditional Black dishes popular throughout the world to make [my] own signature recipes.” And the diverse mix of dishes proves Terry’s deftness with African, Asian, Caribbean, and American Southern flavors—Haricot Vert and Mushroom Stew, Dry Yardlong Beans with Broken Rice, and Jerk Tofu Wrapped in Collard Greens—plus, his eagerness to fuse them in fascinating ways.

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* This article was originally published here

Extra-Crispy Chicken Meatballs Need Only 3 Ingredients

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we’re guessing you have those covered. Today, we’re saying goodbye to dry, dense chicken meatballs forever.


If you’ve ever made meatballs before, you know that it involves more than just meat, rolled into balls, to get to where you want to go. Well, maybe, maybe not. I’ve been known to buy sausage and call it a day. But if you’re starting with straight-up ground meat, you’re going to need to add some friends to the mix to achieve the big-flavor, wow-worthy meatballs we’re after.

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* This article was originally published here

Tips For Skiing At Wintergreen

This past weekend we took Mazen skiing for the first time! We are lucky to live so close to the mountains, so we headed to Wintergreen Ski Resort about 45 minutes from Charlottesville for a day trip. We left Birch at home with the best Nona a family could ask for! Thomas spent years up on the mountain snowboarding with his buddies and worked as a snowboard instructor, so he was excited take us for the first time. Here are our tips for skiing at Wintergreen!

family skiing at Wintergreen resort

1 // Get there very early

Ideally we would have gone on a weekday, but multiple factors, including having a full-day babysitter for Birch, meant that we needed to brave the Saturday crowds. We were up before sunrise and out the door by 7:30 to arrive well before 9. We had easy parking and short-ish lines. Thomas owns all of his equipment, but Mazen and I had to rent ours, so we were glad to get through the equipment lines relatively quickly. We were on the slope around 9!

2 // Book lessons a month in advance

We had hoped to put Mazen in the Treehouse Ski School, as it came very highly recommended by friends. The kids learn to ski from 9am – 3pm with breaks for hot cocoa and lunch. And the parents get a little day date on the mountain. But when we called the week before we found out that ski school had been booked for a month and the private lessons were full too! Lesson learned. At least we saved a chunk of money doing it ourselves.

3 // Stick with what you know

AKA age 37 is a little too old to learn a new extreme sport

This Southern gal isn’t the most snow sport experienced. I’ve skied only a handful of times in my life. It had been 12 years since I last hit the slopes! I thought it would be “fun” to snowboard like Thomas. After all, I’m a lot better at wakeboarding than water skiing. HAHAHA. I basically ripped open every muscle in my body in one hour. It was much harder than I was prepared for, and 10x harder than wakeboarding on a lake. When every inch of my body was shaking with exhaustion, I decided to switch to skis. I would be willing to try it again because I was just starting to get the hang of it when I got too tired (toe edge, at least), but I think I should probably just stick to what I know. I really thought I was about to rip my knee open!

This is the only pic I snapped of me on the snowboard – flat on my bum!

Mazen did great!

Mazen was very cautious getting started, but he did a great job listening to instructions and making his pizza. I thought he would go a little faster and fall more, but he went very slow and didn’t fall much. His personality is anti-risk like mine! Thomas was so patient with us both standing around when I’m sure all he really wanted was to snowboard at top speed.

4 // Dress in layers

We picked a perfect day for a ski day. I had on 1,000 layers and could have been down to one layer by the of the day. My base layer was soaked in sweat! When we arrived they were blowing snow and we were glad we brought hats, googles, and waterproof gloves. When we left it was almost 60 degrees and hot enough for outdoor dining! The snow was blinding, and I was glad to have both UV goggles and an extra pair of sunglasses, plus sunscreen! It would have been nice to have something neon for each of us to wear because it was really hard to spot each other on the slopes.

Bonus tip:

Hide an inexpensive water bottle outside somewhere. I was SO THIRSTY and there aren’t exactly water fountains in the trees. It was too hard to take everything off to go inside and you can’t really carry around a water bottle. Next time I’ll tuck one near the lodge fence.



5 // Pack a lunch and have dinner at Blue Mountain Brewery!

Next time we might pack a lunch because are burgers and chicken fingers we had at The Copper Mine weren’t great. The Checkerberry Cabin at the bottom of the green slope had a decent menu, but not much in the seating range. But it was nice to sit down inside for a little while.

But Blue Mountain Brewery, on the way home to Cville, is a spot not to miss! We had an early dinner with beers and the best local sausage pizza before heading home.

Mazen didn’t want to leave!

By the end of the day Mazen was able to go down the whole beginner slope without stopping and didn’t want to leave! We are hoping to get in one more mini ski day before the season ends.

Those of you who are ski pros – what are your tips?

The post Tips For Skiing At Wintergreen appeared first on Kath Eats Real Food.

* This article was originally published here

How to Make Overnight Oats

How to Make Overnight Oats

This is the best overnight oatmeal ever! Just combine oats and water, then microwave the next day. So EASY and QUICK. You can make a whole week of breakfasts at once, too!

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* This article was originally published here

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