KUMQUAT CAKE

Kumquats are usually hard to find and expensive, but I found some on sale at a local Asian market at a very good price. I like to use them in recipes that call for citrus zest because it is so much easier—you just pull out the pulp and use the whole, sweet skin as you would orange or lemon zest.…

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PAKODE (Indian Fritters)

Don’t you love it when you find a traditional recipe that fits into your lifestyle just as it is? This is not a fake, low-carb version of anything, but a tried and true, classic recipe from India. Read below to find out about the special ingredient in these crispy, crunchy fritters and why they are an exception to the standard…

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CHOCOLATE COLLAGEN BARS

We are most vulnerable to the lure of junk foods when the munchies strike and we just want a quick snack. These handy, healthful, and portable bars can help you resist the doughnuts in the break room or the pizza, pretzels, and cinnamon buns at the food court. I prefer to make my own bars because it is really easy and…

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BUTTER: GOOD, BETTER, BEST, AND BUTTER COFFEE

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Butter is good. Clarified butter is better. Nearly everyone can eat clarified butter. It contains no sugar (lactose), no protein (casein or whey), and it is usually tolerated even by those who are allergic to dairy. It can be stored at room temperature and it makes a perfect fat for cooking because it won’t burn, even at frying temperatures. If…

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THE PERFECT STEAK WITH FRIED LEEKS

You may like these fried leeks better than french fries. Pair them with a perfectly cooked, uniformly rare steak for a meal that rivals any at your favorite steak house! FRIED LEEKS Leeks naturally separate into thin layers that are uniform in thickness so they make fries that crisp up quickly without a coating of flour or batter. They have…

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