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This post is by Eat With Me contributor Susan!
Last winter, being lightly employed and nursing a resurgence of wrist and forearm numbness and pain, I up and bought a bread machine, apostasy for the serious baker. If beer ain’t drinkin’, a bread machine ain’t bakin’.
I had read a very positive review of the machine I ultimately bought (Zojirushi 1-lb) and thought, hey, if the machine could do the kneading and rise for me, sparing my wrists, and all I had to do was shape it and bake it in the oven, I was in.
 OK, the lattice looks like it was vandalized, but it was a terrific pie!
This post is by Eat With Me contributor Eve!
Ahh, this is the time of year I love. The sun is shining, the days are long, the produce is plentiful – but it’s sooooo hot! Especially in my sunbathed kitchen, after blasting the oven for 5 or 6 (who can remember?) straight hours in my quest for roasted chickpea snack perfection (this is my new little business venture, by the way). At least we have the ol’ A/C unit whizzing and whirring away in the bedroom. Paying it a visit is like dipping the toes in ice water: it helps, but it’s not as good as plunging right in. Anyway, I should have called it a day after my test kitchen adventures, but there was dinner to be had and special people to feed! Namely, Dan the Man and my friend Emily Case, who trudged from Brooklyn in this heat, a real trooper-lady. I made this festive frittata, inspired by a recipe (and lovely pictures) found on this sweet blog.
Mediterranean Frittata
(serves 10-12 as a nibble, 4-5 as a main dish)
Still hungry? Continue reading Dressing Up the Egg. Mediterranean Frittata.
This post is by Eat With Me contributor Susan!
By now it’s not news: I love bread. A lot. And I’m lucky enough to live in the Boston area, home to several top-notch artisanal bakeries, so it’s way too easy to indulge. For some reason, and maybe somewhat appropriately, I took my time to try the bread from Concord (Mass.)-based Nashoba Brook Bakery, and am now making up for lost time. I seem to have internalized the philosophy embodied by the slow-rise bread movement, judging by how long it’s taken me to pull this fairly short post together.
Naturally yeasted, or spontaneously yeasted, bread is as old as civilization itself. Slow fermentation is an old-world baking method, and is still more commonly used in Europe than in the U.S. However, artisanal bakeries such as Nashoba Brook are reviving this tradition as part of the growing appreciation of real food in the U.S.. The result of this method of bread baking is a depth of flavor and texture that you just can’t get otherwise—if you love sourdough, this is the way to go. And while you can try this at home, it’s nice to know you don’t have to.
Still hungry? Continue reading It’s About Time. Nashoba Brook Bakery.
After a brief hiatus, Eat With Me is back. We’re reporting to you live from NYC. Love food? Come write for us!
This post is by Eat With Me contributor Eileen Glanton Loftus!
It’s no secret that oatmeal is hot. A major favorite of food bloggers, oatmeal is healthy, wholesome, cheap, and easy to customize. You can add fruit, nuts, syrup, even treats like chocolate chips, in combinations sure to please anyone at your breakfast table.
My oatmeal changes with the seasons, and here’s the bowl I’m in love with right now. It lets my favorite spring-into-summer fruit, cherries, really shine, and the pop of cherries in the midst of creamy oats is a textural treat.
The last time I made this, I happened to have some leftover streusel from a recent pie-baking afternoon. The streusel took this one right over the top.
Cherry-Almond oatmeal
Still hungry? Continue reading Just a bowl of cherries
They looked skeptically at me. “Matt, we’re really going to wait in this line?”
We were standing outside Portland, Oregon’s original Voodoo Doughnut Shop (there are two now), located right near the city’s waterfront park on Southwest 3rd Avenue. And, of course, the answer to their question was “yes.” Maybe I’m a little too quick to pat myself on the back, but I have experience with high traffic food venues (a frequenter of New York’s Shake Shack) and I know persistence pays.
Before I go any further, I ask Eat With Me’s health-conscious readership to suspend their discriminating tastes and get pumped about Voodoo Doughnut Shop. No matter how fatty and sugary it is, food that reaches the viral/buzz cred that Voodoo Doughnut has should be appreciated. The happy, hungry group of people waiting to get into the shop are there for a reason. People visit Portland to visit Voodoo. Some even plan weddings at Voodoo. The donuts are newsworthy and available 24-hours a day. I mean, check ‘em out:
Still hungry? Continue reading Voodoo Doughnut Helps Keep Portland Weird
This post is by Eat With Me contributor Eve!
I’m sure I’m not the only one who is feeling burdened by this new summer heat. Nor am I the only one enticed to spend all her free time in the wonderfully cool, AC-equipped bedroom rather than in her sweaty, humid kitchen. Still, I couldn’t imagine forfeiting my time in the kitchen just over some oppressive heat. Besides, we can easily reduce the time we spend in the kitchen by making simple, healthful dishes that don’t require hours of lengthy prep or long, slow simmering to create. Hence the following dish that I whipped up for lunch yesterday. One pan, minimal prep, muy bueno!
Salmon fillet with mushrooms and onions
(serves 2)
Still hungry? Continue reading Fast and furious salmon
This post is the first by Eat With Me contributor Eileen Glanton Loftus! Thanks @Jason Gulledge for the banana image.
We suburban parents are quick to embrace the rituals of modern parenthood. We do yoga with our infants, we buy strollers fit to handle any terrain, and as soon as our kids are old enough, we sign them up for sports. We buy tiny cleats, perhaps a lawn chair for watching games from the sidelines. And we sign up to be “snack mom.”
Still hungry? Continue reading Take back the snack
This post is by Eat With Me contributor Eve!
There is nothing sexier, in my opinion, than melted chocolate. And then to pour that deep, dark molten stuff into homemade vanilla frozen yogurt, made with the full-fat, tangy Greek stuff… well, that’s definitely not for innocent eyes.
WARNING: Viewer discretion advised:
Vanilla Frozen Yogurt Stracciatella
(makes 1 quart)
Still hungry? Continue reading Sexy Stracciatella
Eat With Me welcomes Eileen Glanton Loftus to our growing list of contributors — we are looking forward to her first post! To get yourself published on Eat With Me, fill out this form.
Eileen Glanton Loftus is a former reporter for the Associated Press. She has written for national publications including Good Housekeeping and Forbes. A mother of three young children, she is on a constant quest to feed her family delicious, healthy food that is not shaped like a nugget. She lives in the suburbs of Philadelphia.
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