An online magazine from Whole Foods Market, Dark Rye brings together pioneers of unconventional ideas to explore the edges of the creative life. Here on the Dark Rye Tumblr, we’ll compile a mixtape of their secrets—a daily how-to and counter-convention dose of sass and entrepreneurialism for your own neighborhood.
We’ll offer perspective on our monthly themes as well as the pioneer’s blueprint: fresh insight and an idea-starter that makes every day feel like a sleeves-rolled-up Saturday morning in spring. Hang out here to stay revived between Dark Rye feasts.
Andrew Paynter
I decided to enter ‘The Great Sheffield Art Show’ this year with the above artworks and I’m delighted to say that all six of my...
Simple joys.
189 posts tagged recipes
There’s another word for pasta and wine like this to either close out a rough day or celebrate a great one. Actually, there are several words. Therapy; necessity; godliness.
(via be0k)
Bon Appetit’s Editor in Chief Adam Rapoport is sharing recipes and tips from his latest, The Grilling Book, all week long. We’ll be rolling out his ideal Memorial Day feast — one dish each day — from his go-to steak to the drink in his hand.
Read more: Grilling with Adam Rapoport: Skirt Steak with Chimichurri Sauce on Food52
(via williamvalle)
23 Amazing Ways To Eat A Baked Potato For Dinner
Look at the hot, buttery potato. In its simplest state — with just a little butter and some kosher salt — that thing is going to be completely delicious. Now add herbs, cheese, meat, veggies, and you’ve got a great (and probably cheap, sequester-friendly) dinner on your hands…
I admit, as a home chef, one of my favorite things to do is substitution. And one of my favorite things to substitute for is the tomato. Don’t get me wrong, I am an avid fan of tomatoes. Love them, really.
But they are so ubiquitous that replacing them with something else is always an interesting challenge. That is where the inspiration came from for this caprese salad. I still wanted to use a fruit—like the tomato—but I wanted something a bit unexpected.
Mango was the perfect choice. Like the tomato, though sweet, it has earthier notes to it that allow it to be used in a variety of ways. I decided to grill it to showcase those flavors even more. And boy did it work! This salad is as tasty as it is gorgeous! Enjoy.
This salad recipe uses my Marinated Mozzarella Cheese, which is bursting with lime, cilantro and basil—yum! It goes so well with the grilled mangos that it is bound to be a favorite.
yields 3 servings
2 Mangos
½ Pound Fresh Mozzarella Marinated in Basil & Lime
10 fresh basil leaves
Olive Oil
1. Okay, if you haven’t made my marinated mozzarella cheese recipe, get at it! It is super tasty. You don’t need use that for this recipe…you can use plain cheese. But why would you do that?
2. Now you need to slice those mangos. Instead of cutting it into chunks, I just did strips. Easy breezy!
3. Grill the mangos such that they have these lovely grill marks on each side. Man, they are so good this way. It was difficult to not eat them all up fresh off the grill.
4. Now serve it up, layering the basil, grilled mangos and mozzarella cheese. Drizzle olive oil over it and chill it in the fridge for about 20 minutes before serving.
Jerry James Stone has been eating and drinking his veggie way through San Francisco for the past four years where he focuses on sustainability and local as well as large-scale food issues.
I’m sorry, the what? Fudgy Avocado Brownies? Oh alright, internet. You’ve got my attention.
(via j-h-affloressence)
To make truly perfect churros, you need a perfect squeezing technique: Slowly run the dough through a tipped pastry bag, and end each churro with a sweep of your fingers. A few minutes in hot oil, a roll in some cinnamon-laced sugar, and a dip or two into some sweet-spicy Mexican hot chocolate, and you’re in heaven.
Making Churros at Home (by SAVEUR.com)
Full disclosure: I am a vegetarian. But before I was a vegetarian, I was one of those How-Can-People-Be-Vegetarian people. Like, it’s admirable but impossible, because how can you live without a house that smells like roast beef?
What I’m saying is that despite not eating that way anymore, I can sure as heck appreciate the loveliness of a foggy day and a roast in the oven.
So: here’s the Meat Roasting Guide—pretty much a meaty wish list of all types and sorts and inclinations—from New England’s Butcher Boy Market. And below, the excellent Donna Hay’s recipe for the juicy looking spectacle you see here.
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