It’s St. Paddy’s Day…kiss an Irishman (sort of)

It’s St. Paddy’s Day tomorrow, and while there will be no parades or usual gatherings at the bars and pubs to toss back a few pints, we can hold our own mini celebrations. We’ve posted several St. Patrick’s Day-inspired recipes over the last week, from drinks to appetizers, for you to try at home with…

Pub Cheez (Whiz)ardry and taking a small bite of Ireland

If your idea of celebrating St. Patrick’s Day consists of eating green-dyed food and tossing back a few pints of Guinness at your local watering hole, then you’re missing out.  There’s a whole wonderous culinary world of deliciousness beyond a simple pint of Ireland’s famous brew (no shade intended) and it starts with two pub…

Sunday Roast…injection of flavor

Whether it’s a lazy weekend or a busy midweek night, an invitingly plump, juicy roast chicken is the best kind of comfort food to close out the day.  Sure, you can easily pick up one at the grocery store or even Costco, but there’s something so simply soothing about the aroma of roasting chicken wafting…

Guilt-Free Thai Tea Boba…sort of

If you’re like most fans of Thai iced tea, you know there’s nothing like plunging an extra wide straw into the icy depths of fragrant black tea layered with rich creamy sweetened condensed milk and drawing up your first taste of bouncy boba pearls. But it’s an indulgence that comes at a surprisingly high calorie…

Rapid Infusions…or time’s a wastin’

Peruse the aisles of any specialty foods store, a gourmet retailer like Williams-Sonoma or Sur La Table, or even a Whole Foods or Trader Joe’s and you’ll discover a plethora of fancy pants sounding infused oils, vinegar, syrups, teas, coffees, liquors, etc., that not surprisingly also carry an equally fancy pants price tag. You’re intrigued…

Fearless Frying

Whip-It! contributing chef Gabriel Rucker of Portland’s famed Le Pigeon, Little Bird Bistro, and Canard loves using his Whip-It! brand stainless steel cream dispenser to make light as air crispy tempura batter. In fact, he says it’s one of his “favorite things to make with the dispenser.” Anyone who’s made tempura batter from scratch knows…