Food Archives - Page 2 of 342

Ambrosial Addendum

My favorite thing about food is that it’s a vehicle for stories. Yes, it’s nourishing and tastes good, if you’re skilled or lucky or wealthy enough. Those qualities, though, aren’t special. My favorite foods are the stuff of memories, my own and others, of historical or personal importance. Having a deeper connection to the people that made it is the secret spice that makes flavors bloom more vibrantly than a whole quart of MSG. I’d trade all my quick fix recipes just to have more stories.

Every time I feel compelled to dive back into the past, through fading photos or slides illuminated from the Kodaslide‘s unearthly glow, I’m digging just beyond the margins. Living inside each frame. Hunting for something I’ve missed, as if just looking harder, more intensely, will reveal Waldo right in the middle of the page. Sometimes it’s easier to discover, though harder to decipher.

The subject of one holiday snapshot, I recognize my beautiful 20-year-old Grandmother immediately, beaming over a table of desserts. Delicate glasses filled with an undefined, nebulous substance preside over every formal place setting. For weeks, maybe months, the image haunted me; I had no idea what that dish was. I was missing a story.

Great debates with other family members followed. At first, I thought maybe it was sorbet, as my Grandfather was so fond of making, but I swear it seemed to have more texture. Is it a pudding, a parfait? I’m not at all convinced I have the answer, but I’ve decided to create my own addendum to this story. If you ask me, I think it’s ambrosia. Wildly popular in the early to mid-1900s, especially for the winter holidays, I can see it being all the rage around the time of the photo.

Writing my own post-script, I’m making ambrosia in my own modern kitchen, hoping that I might have more stories to pass down, too. In this rendition, I’ve taken the sweetness down a notch by tempering it with an invigorating triple hit of citrus. Mandarin orange segments are traditional, easily augmented with candied lemon peels and a final flourish of fresh lime zest.

I could write a whole dissertation about what could qualify as ambrosia (most creamy fruit salads) and the crimes against humanity some commit (including mayonnaise), but I’d rather tell one story at a time. I don’t worry about running out of ingredients or inspiration. I do worry about running out of stories. Hopefully this one might be the beginning of another for someone else.

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May 22, 2026May 23, 2026

Hannah (BitterSweet)8 Comments

Wordless Wednesday: Meat of the Matter

Jumbo Calzones

Hot Sausage Pasta Salad

Cauliflower Fettuccine Alfredo

Baba Ghanoush Pasta

Summer Squash Ceviche with Warm Tortillas

Stovetop Spinach Artichoke Dip

Sloppy Joe Sweet Potatoes

Tater Tot Shepherd’s Pie

Sesame Snow Pea Stir Fry

Tofuballs

Meaty Lentil Chorizo Tacos

Recipe testing for The 29-Minute Vegan: Real Food, Real Vibes, Anytime by Isa Chandra Moskowitz

(As it goes with recipe testing, not all of these made the final cut. You’ll have to check out the cookbook for yourself to see the winners!)

May 20, 2026March 1, 2026

Hannah (BitterSweet)8 Comments

Einkorn’s Ultimate Plot Twist

Back in my earliest days as a picky eater, pasta was absolutely fundamental to my being. Even that was unadventurous stuff, served either buttered or smothered in cheese sauce. The shape was similarly mundane, limited to only the basics when it came to everyday options: elbows, spaghetti, and my favorite, fusilli. Or, as I called them, “twists”. The tightly coiled corkscrews created layers of texture to sink your teeth into while creating scores of little pockets that catch and hold onto sauces, should you be so bold as to apply them. Even with such a limited palate, I think my younger self would have would have gone wild for the new Einkorn Fusilli from Grand Teton Ancient Grains.

The Best Kind of Plot Twist

Joining their trio of longer noodle stands, fusilli is the first short shape offered by Grand Teton Ancient Grains. Just like the original lineup, they’re made with 100% organic einkorn, extruded through bronze dies, and slow-dried. It’s that attention to detail that blows mass-produced macaroni out of the water.

Weeknight Speed, Weekend Quality

Pasta has always been an easy answer to last-minute meals, but these fusilli take speed to the next level. They cook to al dente perfection in only 5 minutes, much like you would expect from fresh pasta, but with the convenience of being shelf-stable. That also means that in the case of very saucy dishes, you can often add them straight into the pan, no par-cooking necessary, fully infusing each tender twist with flavor.

Built For Every Sauce

There’s nothing the hardworking fusilli can’t do. Named from the Italian “fuso,” meaning “spindle” in reference to the rod once used to hand-twist each piece, they’re a natural base for red sauce, be that marinara, arrabbiata, puttanesca, amatriciana, Bolognese, pomodoro, ragu; you name it, these noodles can handle it. Each ruffled crenelation holds just as tightly to more delicate sauces too, such as pesto, browned butter, or the most humble aglio e olio (garlic and olive oil). Especially given the rough, porous surface created from these specific bronze dies, Grand Teton Ancient Grains einkorn fusilli fulfills any noodle needs.

Nutritional Upgrade

Mac and cheese is what I most closely associate with tiny twists, as per my earliest childhood exposure. Granted, this was always from the blue box, nothing nearly as luxurious as this. Einkorn fusilli would have blown my young mind apart. Who knows, maybe I would have found an appreciation for real food earlier on… Or just become more pasta-obsessed than ever. At least, einkorn pasta has more protein, higher levels of iron, zinc, and magnesium, and scores more B vitamins than conventional options, so I’d be better off nutritionally with such a selective diet.

Comfort Food For All Occasions

The curative properties of meatless chicken noodle soup take on greater prowess when einkorn pasta takes the place of the typical, flaccid strands. Each spiral holds its structure in the simmering broth, resisting the fate of dissolving into mush, while soaking up all that savory, herb-laced goodness in the process. It transforms a simple, soothing staple into something with real substance: heartier, more satisfying, and something you’ll want to ladle out in big bowls even when nothing ails you.

A Dish Best Served Cold

Pasta salad might be where these twists truly shine, though, especially once the weather begins to warm and heavy meals lose their appeal. Their springy shape is tailor-made for catching bits of every crisp vegetable, briny olives, sharp dairy-free cheeses, or toasted nuts, so every forkful feels balanced and complete. Unlike softer pastas that can turn limp after a stint in the fridge, einkorn fusilli maintains its al dente bite, holding up beautifully to tangy vinaigrette or creamy dressings alike. Packed for a picnic or pulled straight from the fridge for an easy meal, it’s a smart option to have prepped all summer long.

Summertime Staycation

To that end, I’d like to suggest another unconventional approach. Easily outshine every other dish at your next potluck with something brighter, bolder, and a little unexpected. Juicy mango, crisp red bell pepper, crunchy jicama, and a generous squeeze of lime swirl around those toothsome einkorn spirals. Sweet-tart Sunset Mango Pasta Salad captures a bite of easy-going island energy, like watching golden hour paint the shoreline in gilded hues. Worlds away from the beige, mayo-laden standards that tend to dominate the genre, this fresh combination simply shines.

Spirals, In Constant Rotation

It’s a good thing Grand Teton Ancient Grains packages their fusilli in two-pound bags because I’ve been devouring it at an almost embarrassing pace. If there’s pasta involved, this is the one I reach for without thinking. One new recipe idea begets another, never coming close to exhausting the culinary possibilities, or my hunger for more. Only take the plunge if you’re ready to have a standing order; after one taste, going back to discount dried pasta will be tough to swallow.

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May 15, 2026May 16, 2026

Hannah (BitterSweet)8 Comments

Don’t Mess With Tex-Mex

As a youngster hailing from New England, I was woefully uninformed about the fine nuances of Tex-Mex cuisine. Hell, to my greatest shame, I once pronounced publicly that I “generally wasn’t a fan of Mexican food,” which still haunts me to this day. It’s still buried somewhere in the archives if you dig deep enough. Mexican food, itself a fusion of indigenous ingredients, Spanish influence, and regional variations that span all of Central America, gained a new accent when Tejanos took to the kitchen.

I once scoffed at Tex-Mex as being a watered-down version of Mexican cuisine, leaning toward milder seasonings, white flour tortillas, and a heavy hand with cheese, and I was wrong about this too. This is also an equally valid, equally delicious approach, bringing to life different flavors that aren’t trying to replicate anything else. Tex-Mex is American, bold, sometimes brash, and unapologetic.

Given the considerable overlap, it can be difficult to tease the two apart. Many of basic staples, the sides and sauces that are the building blocks of bigger dishes, look the same, no matter who’s table they’re destined for. I realize now, with age and greater perspective, that my disdain was rooted in the fallacy of “authenticity,” a concept I’ve railed against vehemently and yet failed to see how it applied here. Tex-Mex cuisine is authentic to Texan cooks, following time-honored recipes that, like any others, subtly change and adapt to individual tastes. When I learned to stop judging it, I learned there was so much to love. I haven’t looked back.

Maybe there’s a greater lesson to be learned here, beyond the meal at hand. For now, though, I’ll leave you with that food for thought, and a list of my current twenty best vegan Tex-Mex recipes. Que aproveche.

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May 11, 2026May 11, 2026

Hannah (BitterSweet)8 Comments

Protein, Peas and Thank You

Not everything needs protein. Strange way to start a blog post about using protein powder, but hear me out. I’m well aware that protein, like its fellow macro-nutrients fat and carbohydrates, are essential for life. Protein helps with wound healing, muscle growth, skin elasticity, bone density, and so much more. These are solid facts. What isn’t beneficial, however, are the lower-quality proteins that manufacturers are cramming into every processed food and drink that crosses their paths. Collagen, for example, cannot be absorbed intact when consumed, making it a much less helpful protein than any plant-based option, despite the immense hype surrounding it.

Peak Protein

We have reached a fever pitch where protein is being shoehorned into sodas, water, and gummy bears. At this stage of peak protein, anything marginally consumable comes in a protein-enhanced version. As a proponent of balanced nutrition, protein absolutely has it’s place, but this litany of processed Frankenfoods is not it. I prefer to keep my protein at the center of the plate.

Naked Nutrition, Naked Truth

When I need a little extra boost, especially in gluten free baking or savory cooking, I look for actual food sources. This is where Naked Pea from Naked Nutrition comes into play. This is one of the few powders that makes sense in my kitchen because it is exactly what it says on the package, with nothing to hide.

100% yellow pea protein is the only ingredient. You won’t find any:

Sugar or alternative sweeteners
Added flavors
Thickeners or emulsifiers
Gluten
Soy
Dairy
Dubious health claims

Eat Real Food

Although you could absolutely mix it into smoothies or shakes, I see it more as a pantry staple, worthy of a place in your cabinet right next to the flour and spices.

Naked Pea unflavored protein powder has proven indispensable in everyday meals. There’s no need to drink meal replacement shakes when you can simply add a spoonful to soups, stews, even salad dressings. A light coating can replace flour or cornstarch when making crispy tofu or air-fried mushrooms, creating a golden, crunchy exterior that packs a protein punch. You can seamlessly slip a serving or two into your standard pancake or waffle batter without even picky eaters catching on. Such neutrality afford the cunning cook a nutritional boost, without sacrificing flavor.

Beyond the Blender

If you’re tired of slogging through chalky, cloying liquid meals to make your “gains,” Naked Pea is the way to get protein back on the table, where it belongs. Taking inspiration from the single-ingredient powerhouse, I turned to southern Peas and Dumplings to highlight the prowess of such a versatile powder. Similar to chicken and dumplings, it’s a thrifty answer to stretching a limited harvest, especially when meat was scarce. The most basic recipes simmer canned peas in bouillon and drop refrigerated biscuit dough on top for a quick, comforting, and hearty meal.

Every bit as easy to whip up from scratch without relying on store-bought shortcuts, a blend of chickpea flour and Naked Pea protein powder creates a soft, supple dough that practically melts in your mouth. No rolling necessary, you just drop dollops into the sea of simmering peas where it soaks in the buttery, lemon-flecked broth. A touch of fresh mint adds brightness, cutting through the savory richness for a finish that feels light despite being incredibly filling.

For all its verdant vibrancy, I’ll be the first to admit that this dish is not a looker. One could generously describe it as “rustic,” an underhanded compliment I loathe most in the food world. What it lacks in visual polish, it more than makes up for in flavor and substance. Each spoonful delivers tender dumplings, pops of sweet peas, and the undeniable satisfaction of a wholesome, high-protein meal.

Give Peas a Chance

By using the protein powder as a genuinely functional ingredient rather than a supplement, the push to get enough protein shifts from chore to culinary delight. Food is fuel, health is wealth, and all those other slogans; food is also flavor, joy, and comfort. Start with the right ingredients, and you can have it all.

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May 8, 2026May 2, 2026

Hannah (BitterSweet)6 Comments