Deviled eggs are a popular dish to serve around Easter festivities. Anyone can tweak the classic mayonnaise-based recipe to spice it up a little. But if you’re looking for a whole new flavor, I’ve got just the recipe for you. With tuna, olives, tomato, and mustard mixed with the hard boiled yolks, not only will the taste of these “Confit Tuna and Olive Deviled Eggs” impress, but the colorful presentation will be a welcome sight this spring!
The winter drags on. Our only solace is found in a cup of tea. But you know… tea isn’t just for when we’re feeling cold, sick, or tired. There are as many different occasions for tea as there are varieties to explore! Today, we’re going to take a look at the history of this ancient beverage, and discuss types of tea as well as proper tea-brewing procedures.
SPOILER: It’s not Peeps.
They say you should eat oysters only in months that contain the letter “r”, for your pick of the freshest, most flavorful of the bunch. Since April is the last month before the long drought til September, this seems like the perfect time to appreciate oysters. And also eat as many as possible.
Have you ever had the nervous munchies? When a competition is unfolding on our television screens, whether it’s a baseball game or a dramatic shootout on Law & Order, we all need something crunchy and fresh to distract us from the tension. And what better snack for nervous munchies than some chips and a big bowl of guacamole?
While there is still a bit of a chill in the air, it’s a good time to test a few more stews, and different types of stew, too. A few weeks ago, we posted a recipe for a chicken stew with squash and anise, a delicious flavor bomb. This one, with spicy peppers, peanut butter and ground dried shrimp, is another flavor bomb of a totally different sort!
Going vegan is difficult, especially if you’re a heavy meat or dairy consumer. But there is some fairly robust research indicating that a diet containing less animal product can be beneficial for our health and the environment. Instead of getting overly ambitious, going full-on vegan overnight, why not try incorporating some cheese, meat, and dairy alternatives into your everyday meals?
We’ve wrestled ourselves from Old Man Winter’s wispy and withering grip! In the coming month of April, we are firmly in Springtime territory. Thank goodness we’ve got some more produce to work with; it’s time to freshen up our meal rotation. Here’s what’s in season in the mid-Atlantic region:
It’s time to examine how you’re treating oatmeal. That’s right, this quick breakfast deserves a bit more of your attention. With a poached egg and a few choice condiments, that bland bowl will become a savory, gourmet, Instagram-worthy brunch or breakfast in seconds. Here are a few options on permanent rotation in my kitchen:
Knives. There is no point to them if they’re not sharp. BA-DUM-TING. Terrible puns aside, a good knife is quite important no matter what level or syle of cooking you undertake. Today I’m going to give you a few tips on knife care and what to look for in a knife that will suit your culinary needs.
Eggplants are not quite in season (far from it, actually), but when a beautiful bunch of dark purple nightshades cropped up at the grocery store, I just couldn’t resist. These are Chinese eggplants, different from Italian eggplants in their long, thin appearance. The skin of Chinese eggplants is also thinner than the ones you’d normally find in the produce aisle.