Cold brew coffee is my dirty little morning secret: It’s easy, it’s strong, it’s versatile, and it’s a whole lot smoother and less acidic than hot brewing methods. In short, served hot or cold, it makes a damn fine cup of joe with no fancy equipment needed. (Plus, cold brew concentrate is way, way stronger than regular coffee.) Intrigued? Give it a try!
This recipe will make about 2 cups of coffee concentrate, which, depending on how strong you like your coffee, will be enough for 2 to 4 drinks.
I love making bread. But, to be honest, I’ve been rolling my eyes at the whole no-knead bread fad since the New York Times posted this recipe in 2006. I mean, punching the dough and kneading the bread is the best part: you get stress relief and carbs! What could be better than that? (Embarassingly enough, the thing that is better, it turns out, is no-knead bread.)
Alas, despite the insistence of many a trusted friend that I was being crazy, my no-knead snobbery probably would have continued in perpetuity had the universe not stepped in. This week, after hearing multiple guests on NPR waxing poetic about the virtues of baking bread in Dutch ovens, I decided that I needed to give it a try IMMEDIATELY. And, since Dutch ovens and no-knead bread go hand in hand, I finally gave in. Truth be told, it was probably the best baking-related decision I’ve ever made.
I don’t generally post about food, but after receiving tons of requests on Facebook and Twitter, I’ve finally decided to share my recipe for vegan alfredo sauce! (I hope you’re hungry!)
Skeptical about vegan alfredo? Don’t be. I’d serve this recipe to my meat-and-potatoes-eating Midwestern family any day. It’s also tasty on its own, with bread, or spread on crackers. Even better: it only takes a few minutes to make!