Cooking articles

Naan Pizza with Asparagus Pesto, Prosciutto, Goat Cheese & Fontina

Naan Pizza with Asparagus Pesto, Prosciutto, Goat Cheese & Fontina

Ingredients Pizza: 2 Pieces Garlic Naan 1 Cup Fontina – shredded 4 ounces Goat Cheese 1 small Shallot – thinly sliced 1 clove of Garlic – thinly sliced 3 ounces Prosciutto – thinly sliced Fresh Basil, to taste Lemon Zest, to taste Chives, to taste – thinly sliced Asparagus Pesto: (yield – about 1 ½

Addictive Sweet Potato Burritos

Ingredients  1 tablespoon vegetable oil two tablespoons ground cumin one onion (chopped) 4 cloves garlic (minced) 3 table spoons soy sauce 1 pinch cayenne pepper 6 cups canned kidney beans (drained) 2 cups water 8 ounces shredded cheddar cheese 12 (10 inch) flour tortillas, warmed 3 tablespoons chili powder 4 teaspoons prepared mustard 4 cups

The science behind the Perfect Chip

The very best chips combine a crisp crust with a piping-hot, snowy-white interior – a delicious combination that arises when potatoes descend into a nice hot pool of oil. But how does the magic happen – and can food scientists find ways to improve the French fry? Deep-frying has been described as “a pretty violent

Is Avocado toast actually good for you?

Assistant web editor Christina Chaey’s favorite snack is a half an avocado mashed with lemon, sea salt, and red pepper flakes on some kind of wheat-y cracker. Christina is not alone. You guys probably know that we are big fans of the avocado toast around here. While we keep telling ourselves that healthy fats are good for us, truthfully we’re not sure if

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