Tag: baked magazine

Archive

6 Recipes For A Healthier Holiday

Holiday parties tempt us with delicacies like deviled eggs, meatballs, and pigs in buttery croissant blankets. But each bite adds to the number of calories we consume and the subsequent swell of our waistlines. To avoid wintry weight woes and stay summertime fine, make homemade meals by substituting classic holiday pound-packers with healthier substitutes. —Lateshia Beachum, Baked contributing writer  Christmas Classic: Deep-fried turkey Deep-fried turkey is … Continue reading 6 Recipes For A Healthier Holiday

Unknown's avatarBaked MagazineLeave a comment
Archive

6 Local Gifts for the Ultimate Foodie

No need to stress over what you’ll be wrapping up this year. We’ve found this season’s best buys for any food lover—and they all come from local artists, writers, and shops. 1. Brunch: A History, Farha Ternikar ($30.60) From: Syracuse, NY The author’s background: A sociologist of food, culture and gender, Ternikar is an associate professor at Le Moyne College. Best to buy at: amazon.com … Continue reading 6 Local Gifts for the Ultimate Foodie

Unknown's avatarBaked MagazineLeave a comment
Archive

Our Holiday Favorites: Brie en Croûte

For me, the holidays are all about my front door opening and closing, opening and closing—an endless stream of warm hugs and warm smiles flowing into my house. As someone with a big Italian-American famiglia, my family gatherings are huge. So with tons of plates and tons of antipasti to prepare, my Christmas cooking traditions all center on simplicity. That’s why I love this Brie … Continue reading Our Holiday Favorites: Brie en Croûte

Unknown's avatarBaked MagazineLeave a comment
Archive

Now Online: Baked’s Fall 2014 Issue

Passing plates and sharing laughter, trading stories and smiles: there’s no place to come together quite like the dinner table. It’s around the table that we dish out our traditions and memories, our recipes and experiences. It’s where we find the histories of other people, and it’s where we can relate with them. Food has the unique power to connect us not just to the … Continue reading Now Online: Baked’s Fall 2014 Issue

Unknown's avatarBaked Magazine1 Comment
Archive

Back To Basics: Knife Cuts

While skimming through one of your favorite cookbooks or watching your grandmother stir up something amazing in the kitchen, you’ve probably stumbled across words such as “chop,” “julienne,” or even “chiffonade.” Whether you need to dice an onion for a flaky quiche lorraine or julienne carrots for a hearty beef stew, knowing the difference between these techniques can give your food the cutting edge for … Continue reading Back To Basics: Knife Cuts

Unknown's avatarBaked MagazineLeave a comment