This salad has much more than an assortment of flavors and textures. The beans and eggs can be cooked ahead, while the vinaigrette can be made several days in advance, leaving assembly of the salad for the last minute. It's lovely for lunch or as the anchor to dinner. Dress the beans in advance of eating to absorb the flavors of the vinaigrette.
Serves 4 • 2 cups cooked white beans (navy or cannellini) or canned, rinsed and drained • 1/2 fennel bulb, finely diced (about 1/4 cup) • 1/2 small sweet onion, finely diced (about 1/4 cup)
An international group of plant pathologists has solved a historical mystery behind Ireland's Great Famine.
Sure, scientists have known for a while that a funguslike organism called Phytophthora infestans was responsible for the potato blight that plagued Ireland starting in the 1840s. But there are many different strains of the pathogen that cause the disease, and scientists have finally discovered the one that triggered the Great Famine.
Butterscotch is going through something of a revival. So much so, that two Kitchen Window contributors wanted to write about it. Therefore, welcome to the more-than-you-ever-thought-you-needed-to-know-about-butterscotch special coverage. Today is the second in our two-part butterscotch series. Last week's column has more recipes featuring this resurgent flavor.
A controversial petition by the dairy industry to allow milk sweetened with aspartame or other alternative sweeteners to be labeled on the front of the carton simply as MILK is drawing criticism from the nation's leading group of nutritionists.
It takes a lot of chutzpah to reduce one of the most powerful men on Earth to a pile of fruits and vegetables.
Luckily for art lovers, Giuseppe Arcimboldo had nerve to spare.
Arcimboldo created this unorthodox produce portrait of Holy Roman Emperor Rudolph II back in 1590. By that time, the Italian artist had been painting for the emperor and his powerful Habsburg family for more than 25 years, so presumably, they'd grown used to his visual jokes. (The emperor has "peachy" cheeks and "ears" of corn, get it?)
Back in 2009, Katie Shelly was craving an eggplant Parmesan. Small problem: She'd never made it before. But she remembered that a college roommate used to make it, so she called her up and asked for the recipe.
The friend told her she needed to start with three bowls — one for breadcrumbs, one for egg and one for flour, salt and pepper. "In that moment, it was totally natural for me to just draw the three bowls instead of writing all that out in words," says Shelly, whose day job is as a visual designer.
This recipe was inspired by our local Belgian beer place, which has several different versions of moules frites on the menu: an enamel pot of mussels comes with a cone filled with crispy French fries and a mayonnaise dipping sauce alongside.
Butterscotch is going through something of a revival. So much so, that two Kitchen Window regular contributors wanted to write about it. Therefore, welcome to the more-than-you-ever-thought-you-needed-to-know-about-butterscotch special coverage. Today is the first in our two-part butterscotch series. Check in next week (May 22) for more recipes featuring this resurgent flavor.