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Keep a stash of orzo in your pantry and you can feel confident that an easy dinner the whole family will love is never far from reach. The small, rice-shaped pasta cooks up quickly and can be turned into an infinite number of meals, which makes it a superhero in the kitchen — especially on busy weeknights.
These 15 recipes show just how capable this little pasta is, whether it’s tossed into soups, cooked like risotto, or baked into a casserole.
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Inventing “braspberries” might be the silliest thing Justin Timberlake has ever done, including that time he wore a full denim suit — matching denim fedora and all — to the American Music Awards in 2001.
It all started back in December when Justin Timberlake added another slash to his resume and became a singer/dancer/actor/fruit pioneer by going viral with an Instagram video introducing people to the “braspberry,” which is what Timberlake calls it when he puts a blueberry inside a raspberry and eats it as one piece.
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Between Bullseye’s Playground, all the Chip and Joanna Gaines stuff, the private-label groceries, and, well, everything else, it’s easy to go into Target expecting to spend $20 and end up spending $200. It happens to the best of us. Even Kitchn editors.
Here are a few things Kitchn staffers have bought — and loved! — during recent trips to Target.
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We’re just a couple of short weeks from the unofficial start of summer, which means it’s almost time to start thinking about covering ourselves in SPF 10,000 and spending Saturday afternoons at the beach or at the pool. It’s also time to start thinking about how we’ll let everyone else know that we are LIT MILLENNIALS, which means we’ll either have to talk loudly about our avocado slicing injuries, mention that we’re getting VIP tickets for the Pizza Museum or shout “your generation allowed our country’s infrastructure to collapse” directly in a sixty-year-old’s face.
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The royal wedding is just days away, and while there is plenty of buzz surrounding it, you better believe that we’re most excited about the cake. Pastry chef Claire Ptak, who owns Violet Bakery in East London, has been hired to bake the royal cake (she’s originally from California and trained at Chez Panisse, so we’re totally rooting for her!).
While unfortunately we can’t taste it ourselves, we’ve been dreaming about it by baking through the wonderful Violet Bakery Cookbook. In between recipes for buttery scones, tender cakes, and chewy cookies, there are a whole slew of great tips from Claire herself. We like to think if we take some of her sage advice, our baking might just — pardon the pun — royally improve.
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For today’s edition of Dear Mark, I’m answering five questions about coffee and one about vegan vitamins. First, was I wrong about Aeropress? Second, what’s my take on CA’s move to put a cancer warning on coffee? Third, is aluminum in coffee makers a problem? Fourth, how does instant coffee stack up? Fifth, how can a person figure out if mold toxins in coffee beans are causing “caffeine jitters”? And finally, are there any other vitamins I’d add to my recommendations for vegan keto dieters?
Let’s go:
Greg Armstrong wrote:
I did notice one small error in the filtered/unfiltered categories above. You listed Aeropress in the unfiltered category, but it uses a paper filter in the cap.
Whoops, you’re right. My main exposure to Aeropress has always been a friend who carries one around with him at all times to whip out a good cup of coffee whenever needed. Real coffee fanatic. He had a metal filter, and I figured they were standard.
Steve wondered:
Great read! I’m curious to know your thoughts on California’s plan to require a cancer warning on coffee. I’m not worried about it, but you likely know more than me.
I covered it a few weeks ago. Short answer: keep not worrying.
Elenor wrote:
Hey Mark,
You didn’t discuss the (actual/physical) coffee makers in relation to health. There’s a fellow on YT whose mother has Alzheimer’s and he (an engineer) began studying the coffee he made for her each day. The aluminum piping IN the maker, over time, puts more and more aluminum into the coffee… He tested a whole bunch of coffee makers (his, his mom’s, some neighbors’ and some he bought). They all put a LARGE amount of aluminum in the coffee! So he studied up some more, bought a bunch of makers (and tested the few he found in his ‘local population’) that are made with stainless steel piping — and they (obviously) did NOT put alum. into the coffee.He (shows and) lists the coffee makers that use SS piping; I bought the Krups Moka Pot, which makes really good coffee (steams the water; so it’s half-way to espresso?)
Ah, here he is (and he does NOT sell coffee makers or coffee; he does sell his book about making what he calls “silicad”? That’s sodium silicate water that he says selectively binds and pulls the aluminum out of the body. He also provides some detailed answers in the comments (1, 2).
Haven’t ordered his book yet. Don’t know if I will — but replacing my old Cuisinart with its aluminum piping was as easy to decide on as replacing my aluminum cooking pots was!
That’s a really good point I hadn’t considered. Independent research (not from the fellow you describe) confirms that aluminum leaches readily into hot water, and that coffee makers specifically leach aluminum into the finished brew:
The World Health Organization recommends against consuming water with aluminum levels exceeding 0.2 mg per liter. This seems like a problem.
However, percolators don’t have pipes. The makers you described have aluminum pipes. When water flows through an aluminum pipe versus boiled in a large aluminum pot, more of it’s exposed to the pipe material and if the water’s hot, it’s going to leach way more aluminum. Most people are using conventional coffee makers with piping, not percolators.
Diamondheart asked:
What about instant? I usually drink Mt Hagen Organic Fair Trade instant. Pretty good taste, low acid, and no mess.
I sometimes keep that one around the house. It’s quite good if you add cream, I agree.
Instant coffee in general seems to be a good substitute for fresh brewed, healthwise.
It’s a strong source of antioxidant compounds, just like fresh coffee—or maybe even more so. In simulated intestinal conditions, those compounds are well-absorbed.
Some studies find links between instant coffee consumption and metabolic syndrome, but there’s a huge confounding variable: most people drink instant coffee as a “mix” with powdered creamer (not cream) and sugar added.
Saltybones asked:
Dave Asprey from Bulletproof warns about Mycotoxins forming during the processing of coffee beans, and being the source of the ‘jitters’ as opposed to the caffeine content. Anyone have any thoughts on this?
I haven’t been able to find any good research one way or the other. What you could do to test it out is take a straight caffeine pill and compare that to a cup of coffee.
Matthew Zastrow asked:
What about Vit D, K2, and A?
Yes, great additions.
You need vitamin D3, vitamin K2, and vitamin A in the form of retinol.
Vitamin D3: because few of us spend enough time in the midday sun to make our own, yet we all need it to maintain hormonal health and immune function and build and keep strong bones. The best food sources of vitamin D reside in the animal kingdom. If you’re abstaining from wild salmon, pastured pork, pastured eggs, you’re not eating enough. You could eat sunbathing mushrooms to get your vitamin D, though that’s in the form of vitamin D2 and arguably not as effective as D3.
Here’s a good vegan D3 supplement.
Vitamin K2: because we all want calcium to go where it belongs. In the absence of vitamin K2, calcium tends to end up in the wrong spots, like our arteries. In the presence of vitamin K2, calcium tends to end up in the right places, like our bones and teeth. Fortunately for vegans, the best source of vitamin K2 is natto—a fermented soybean. Unfortunately for vegans on a keto diet, natto is fairly high in carbohydrates, though you could probably squeeze in a serving a day and remain under your carb allotment.
Here’s a good one containing the animal form of vitamin K2. Pair that with some natto every once in awhile for the plant form and you’re covered.
Vitamin A (or zinc): because we’re not all good at converting beta-carotene into retinol. Given that synthetic retinol may be problematic, at least in the context of low vitamin D levels, and you can’t take good natural sources like cod liver oil, I’d urge you to make sure you’re maximizing your ability to convert beta-carotene (from plants) into retinol (the kind of vitamin A that animals like you use). That means eating enough fat with your vegetables to enhance absorption (not a problem, seeing that you’re keto) and obtaining enough zinc from food or supplements to enable proper conversion.
This is a good zinc.
That’s it for today, folks. Take care and be sure to chime in down below with your own input!
The post Dear Mark: More Coffee Questions (plus a Vegan Vitamin Addition) appeared first on Mark’s Daily Apple.
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People are obsessed with the Great British Bake Off (aka GBBO). This show debuted on the BBC in 2010, and is now into its eighth season, with seasonal and celebrity spin-offs, too. The premise: Pit amateur home bakers against each other in an elimination contest over the course of the season as they face numerous baking challenges. The show is so popular that it’s acronym, GBBO, has become a household nickname and it’s credited with renewing an interest in baking culture in Great Britain. So after much persuasion, and I hunted down some episodes and watched them.
What I’m about to say is going to be extremely unpopular, so I’m just going to say it: I don’t get the hype!
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Fuller Goldsmith is just 14 years old, and he’s already a seasoned TV chef. He won Chopped Jr. in 2017, and he competed on Top Chef Jr. this year before having to withdraw halfway through the season, and he says he was inspired to become a competitive chef by his hero, Guy Fieri.
Now, after years of fandom, Fuller got to meet his idol in person at a California barbecue festival, and the scene was so touching it will probably make you cry.
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When it comes to eating my vegetables, I have a habit of repeating myself. Roasted Brussels sprouts? Check. Salad? Check. Sautéed greens? Check. Now repeat. Can you relate?
But there are a few vegetables that, once remembered, lift the boredom and remind me how vibrant, exciting, and delicious they can be. My favorite? Radishes — specifically, roasted radishes. If you are missing something fresh in your vegetable routine, let this be your habit-breaker.
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For some reason, seedless jam has always rubbed me the wrong way. It might be because I think the best jam of all time was made by my grandmother from the raspberry bushes that grew around her driveway, and that definitely had seeds. Seedless preserves just feel less fruit-like to me — like orange juice without the pulp.
But the internet may have ruined raspberry seeds forever, thanks to this deeply disturbing photo of a jar of raspberry preserves that has way, way too many seeds.
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