Nutritional Analysis per serving (4 servings)Powered by
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Baby artichokes take a few minutes to prep, but they’re worth the extra effort: A little trimming, and the entire vegetable is edible, unlike larger globe artichokes. Serve baby artichokes alongside pork tenderloin or chicken.
1Fill a large bowl with water and add the lemon juice. Trim the end off of 1 artichoke, leaving a 1/4-inch stem. Snap off the woody outer leaves until only tender pale yellow leaves with green tips remain. Slice off 1/2 inch of the tips and trim off any remaining dark green from the base. Halve lengthwise and immediately submerge in the bowl of lemon water (to prevent discoloration). Repeat with the remaining artichokes.
2Heat 2 tablespoons of the oil in a large frying pan over medium heat. When it shimmers, add the garlic and shallot and season with salt and pepper. Cook until the vegetables are just soft but not browned, about 2 minutes. Drain the artichokes and add them to the pan with the measured water, wine, and sprig of thyme (if using instead of basil or parsley).
3Simmer, stirring occasionally, until the artichoke leaves are fork tender and most of the liquid has evaporated, about 35 minutes. Remove from heat, season with salt and pepper, and stir in the remaining 1 tablespoon olive oil until combined. Sprinkle with basil or parsley (if using instead of thyme) and serve.
Peeps are probably the most iconic Easter candy, and even if you don’t actually like eating them, they’re undeniably adorable in their brightly colored marshmallow chick and bunny guises. To learn how to make these little creatures from scratch, Guillermo visited chef and author, Michelle Doll at NY Cake, where sugar magic happens every day. Marshmallows are a really fun type of edible craft, and Michelle is an expert at creating beautiful treats. Beyond Easter (or any other holiday for that matter), when you're making edible marshmallow art, shapes and colors go as far as your creativity will take you.
These colorful little sandwich cookies turn us all into kids in a candy store. They’re so perfect that the idea of making them is intimidating — but fear not! To learn how to make them, Guillermo met with master pâtissier Jayce Baudry, the executive pastry chef for Daniel Boulud's Épiceries. The chef taught us tricks and techniques to make the process manageable, even for an amateur baker at home.
Store-bought hummus is convenient but you haven't lived until you've made your own. For this episode of Chow-To, we visit chef Eden Grinshpan at her Middle Eastern-inspired restaurant DEZ in New York City to find out how to make hummus that is way better than the kind you'll find in a store. Guillermo and Eden make a traditional version, and then, to make things more interesting, they take it to the next level with Eden’s signature Beet Meze. This delicious vegan, gluten-free, protein-packed base is easier to make than most people think.
Superfood fads come and go, but the moringa plant (often referred to as the "miracle tree") has been used for centuries in countries like India for its alleged health benefits, including healing and cleaning wounds, preventing cancer, and potentially treating depression. For this episode, Guillermo visits Pondicheri in NYC, one of the first restaurants in the city to include moringa on their menu, to learn more about the green powder, and use it to prepare ice cream!
Whether you’re celebrating by heading to a parade or just hanging at home with family and friends, we've got three cocktails for you. You'll definitely be feeling the luck of the Irish after tasting these delicious St. Patrick's Day drinks.