Campbell’s® Tomato Soup makes any food dippable and delicious. Some of our favorites to dunk are: Pepperidge Farm® Goldfish®, Grilled Cheese Sandwiches, Pretzels, Popcorn and Chicken Fingers. Start dunking!
I’ve been wanting to make a green grilled cheese forever. I mean, yes, I’ve put brussel sprouts and broccoli in my grilled cheeses, but never have I ever used spinach in a grilled cheese. This particular green grilled cheese recipe comes to us from Jessica’s book, Seriously Delish! If you’ve ever visited Jessica’s blog, How Sweet it Is, you know how entirely awesome she happens to be. She loves trashing things up in a way that is incredibly on point and every time she posts I wish I could reach into my monitor and feast.
It’s Sunday! You know what that means: it’s time for Sunday Brunch. Why don’t you skip the line and make brunch at home this week? The coffee’s truly bottomless, the booze doesn’t have a crazy markup and you can chill out in your pajamas. Every Sunday I’ll post a brunch recipe. Soon you won’t be asking, where should we go for brunch – instead it’ll be, what should we make for brunch today?
Recently I heard, from reliable sources, of an incredible wedding (175 guests) which took place in the city of Somerville, New Jersey, that was considered by those in attendance, the perfect wedding.
What was most impressive about this whole affair, was that it was entirely planned, organized, directed and produced by the 26 year-old bride and co-produced by the groom. Their successful collaboration on this complex project demonstrated just how suitable they are for their lifelong partnership.
Although working with a small budget, the bride and groom managed to produce a very elegant, warm and joyous occasion on time and under budget.
Like a perfect low-budget indie flick. Now, I have no experience planning and organizing a large wedding. But I have had some experience producing and financing small independent films.
So the story of this young woman, who wrote, produced, directed and starred in her own wedding, reminded me of the multi-talented efforts of such legendary film makers as John Cassavetes, Warren Beatty and Woody Allen.
So within this cinematic context, here are lessons to learn from this special Franco-Italian American wedding.
Acclaimed food writer Michael Pollan is happy so many people are going gluten-free these days, but he said that with the exception of people with celiac disease, it’s more of a fad than a medically necessary lifestyle change.
“Gluten, I think it’s a bit of a social contagion. I think that the number of people that are genuinely gluten-sensitive cannot be growing as fast as the market niche is growing,” Pollan said. “There are a lot of people that hear from their friends, ‘I got off gluten and I sleep better, the sex is better, and I’m happier,’ and then they try it and they feel better, too. The power of suggestion.”
While he recognized that there is in fact a growing number of people who do fit the medical diagnosis of being a celiac, he said that often people feel better simply removing carbs from their diet, not necessarily gluten. However, he warns against going gluten-free and then adopting a diet high in processed foods.
“Some people get off gluten and then they get into this highly processed gluten-free category. Look at the ingredients in those gluten-free products,” Pollan said. “It’s a lot of xanthan gum and a lot of food additives that I … wouldn’t want to eat.”
Sometimes a single ingredient, a garnish, can turn a dish from meh to Wow. In the case of this cauliflower chickpea curry, that ingredient is cilantro. I’ve been meaning to experiment with a curry using cauliflower and chickpeas for months. When we finally got around to it, the result was okay, but nothing special. Frustrated, I tossed a handful of chopped cilantro into what we had made—a braise of cauliflower, chickpeas, onions, curry, and tomatoes. The ingredients that minutes before had failed to inspire were now dazzling. It’s as if the cilantro had woken everyone up and pulled them onto the dance floor.
What’s happening? I’m guessing one reason is that the cilantro is playing the role of a bitter, like parsley, kale, or green onion greens. The bitter greens fire up the bitter sensors in our mouths and the flavor of everything brightens. In any case, with the cilantro, this curry is fast, easy, and delightful. (Great with Basmati Rice with Peas and Mint.)