Sara Tane

Love, tahini, and maggots.

Sara Tane
February 16, 2018

We like to think that every week is full of love here at MyRecipes, but this week in particular was *extra* lovey-dovey. Valentine’s Day was in full force and we did not shy away from an opportunity to talk about it. From this jaw-dropping heart-shaped, strawberry cake decked out in chocolate-covered strawberries to these to-die-for dinners to make if you’re celebrating the holiday solo (no shame in being single, my friends), there were plenty of reasons to get excited about this classic Hallmark holiday.

Speaking of love, let’s talk about some of the food that had us head over heels this week. First of all, we made a very revolutionary discovery: toasted coconut is a very, very good thing. From oatmeal to curry to ice cream, this simple, healthy topper brings a nutty, rich flavor to just about anything. Plus, it looked pretty darn swaggy on a certain staff member’s (hehe it was ME) adorable grapefruit-ginger birthday pie. Thanks, Darcy Lenz!

Watch Now: How to Make Roasted Cauliflower with Green Tahini Sauce

Another discovery aside from the toasted coconut business is that not all tahinis are created the same. Our staff buckled down this week and prepared our buds for the bitterness of 8 different tahini brands. If there’s anything you need to know about the tahini market, it’s that there’s no competition to Soom tahini. You can spoon this stuff straight out of the jar, and your taste buds will definitely thank you. If you enjoy the finer things in life, do yourself a favor and order a jar today.

Some of the tahinis that we sampled left a pretty rancid taste in our mouths, but that doesn’t even come close to the nausea we experienced when realizing that you can...wait for it...grow MAGGOTS in your Instant Pot if you don’t clean it out properly. Horrifying, we know. Please, if there’s anything productive you do this weekend, let it be a deep, thorough clean of your favorite multi-use pressure cooker, okay?

The folks (including myself) here at MyRecipes, you see, we’re very pensive. We’re thoughtful, inquisitive, and we ask a lot of questions. In this week’s renditions of What the HECK is the Difference Between This and That?, we finally cleared the air on what differentiates macarons and macaroons (it might be only a one letter difference, but they’re far from the same), as well as Creole and Cajun food (no, these two terms are not at all interchangeable).

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Before we wrap this up, it’s only right that we leave you with a couple weekend projects because...THREE-DAY WEEKEND! You’ve probably got some extra time to embark upon these cooking adventures. Ready for a challenge? Try your hand at homemade bread and finally understand what bread proofing actually means. If baking isn’t your thing, frying definitely is. And your favorite grains, like quinoa, millet, brown rice, or farro, are practically begging to be thrown into a pot of hot oil so that they can crisp up into a beautiful, crunch-tastic delicacy. Lastly, you might as well bring that ol’ pizza stone out from the bottom of your cupboard and put it to good use. Did you know it’s good for so much more than pizza? Yea, it is. And the only way to figure out the many ways to utilize this seemingly one-trick pony is to give it a whirl.

If you’re looking to fill your weekend with some at-home entertainment, we’ve got just the thing for you. Season 3 of Homemade vs. the Internet starts today, so you should probably do yourself the service of binge-watching every episode. Plus, MyRecipes just welcomed Extra Crispy as a dope new food culture- and breakfast-centric vertical.You can peruse their latest and greatest at your leisure right here. Happy watching and cooking!

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