by Joseph Yacino | Oct 12, 2018 | Recipes
Make sure to use stove-popped popcorn for this recipe–not the microwave type–to ensure that your munch will be extra crisp and delicious. Ingredients: 2 tablespoons vegetable oil 1/3 cup popcorn kernels Nonstick cooking spray, for spraying the bowl...
by Joseph Yacino | Oct 12, 2018 | Recipes
Part I: Making the Lemon Curd (for about 1 and 1/2 cups) Ingredients: 1/2 cup/125ml of Lemon Juice 3 Tablespoons of grated Lemon Zest (or the grated zest of 2 large Lemons) 3 ounces/85g of Butter, cut in pieces 7 ounces/198g of Granulated Sugar 3 Large Eggs 1. Crack...
by Joseph Yacino | Oct 9, 2018 | Recipes
Red, yellow, and orange peppers get their good looks, as well as some of their most noteworthy health effects, from plant pigments called carotenoids. These pigments act like sunscreen, protecting the ripening peppers from sun damage. As it turns out, those pigments...
by Joseph Yacino | Oct 9, 2018 | Recipes
You don’t eat meat? Not a problem. This recipe is all vegan. That is right, no animal products at all. Believe me, you will not miss them. Asparagus and Mushroom Risotto (Pressure Cooker) Recipe Serves 4 2 tablespoons/30ml/30g olive oil 1 bunch asparagus,...
by Joseph Yacino | Oct 5, 2018 | Recipes
There seems to be some confusion over our baked goods, everyone. Tell the truth: if we asked you to tell us the difference between a crumble, cobbler, crisp, grunt, slump, buckle or brown Betty (without Googling it), could you tell us? Until we started working on this...
