Vic Chin is the Coordinating Producer for KQED's award-winning television show Check, Please! Bay Area, as well as a Video Producer for KQED's Bay Area Bites.
By Vic Chin
Food Trends: Actually Tasty or Just Instagram Fodder?
Outside Lands: A Taste of the Bay in 2018
Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles
Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken
Recipe: Sweet and Chewy Oatmeal-Chocolate Chip Cookies
Chocolate Chip Cookie Recipe: Delicately Crisp on the Outside, Slightly Chewy on the Inside
Cookie Recipe: Chocolate-Dipped Coconut Macaroons
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"content": "\u003cp style=\"text-align: center\">\u003cem>Video by \u003ca href=\"https://www.kqed.org/author/vicchin\">Vic Chin\u003c/a>, Photos and Words by \u003ca href=\"https://www.kqed.org/author/gcheung\">Grace Cheung\u003c/a>, Animation by \u003ca href=\"https://www.headexplodie.co/contact/\">Annie Wong\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Are unicorn foods, edible gold, the Instant Pot, and other food trends actually tasty or just Instagram-friendly foods? People on the streets and in KQED weigh in on camera, and we share where you can get your own \"Instagram-friendly\" treats around the Bay below.\u003c/p>\n\u003cp>How many of these have you tried?\u003c/p>\n\u003ch2>Unicorn Foods\u003c/h2>\n\u003cp>[contextly_sidebar id=\"H76wOzs3A3bH2A5GDbgwflm6tDvyxth4\"]\u003c/p>\n\u003cp>You might remember this little old trend from 2017, but it made a comeback in 2018 to cover pretty much anything that was a vibrant color explosion (and \"super cute\"). In fact, the #1 Google search for food in 2018 was the term \u003ca href=\"https://trends.google.com/trends/yis/2018/US/\">\"unicorn cake.\"\u003c/a> What's the appeal? We'll have to assume it's for the gram!\u003c/p>\n\u003cfigure id=\"attachment_132132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_0317-e1547487812208.jpg\" alt='A \"unicorn\" birthday cake latte from Home Cafe' width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">A \"unicorn\" birthday cake latte from Home Cafe \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The term \"unicorn\" covers a lot, but it's generally going to be anything very colorful with a lot of blues, pinks, and purples for a whimsical fairy tale feel. If you're not over the unicorn craze, try \u003ca href=\"https://comstocksaloon.com/\">\u003cstrong>Comstock Saloon\u003c/strong>\u003c/a> or \u003ca href=\"http://homecoffeesf.com/menu/\">\u003cstrong>Home Cafe\u003c/strong>\u003c/a> for bursts of color on your table and in your latte.\u003c/p>\n\u003ch2>Plant-Based Burgers\u003c/h2>\n\u003cfigure id=\"attachment_132133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/429A5522-E692-42CA-BD35-E1E8C8E2BB5E-e1547487888490.jpg\" alt=\"The Impossible Burger can be found at restaurants like Umami Burger\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger can be found at restaurants like Umami Burger \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If Beyonce and Jay-Z recommend going vegan, we're doing it. Just kidding, but the plant-based diet craze has really boomed in the last few years and the most recognized name in the game (or the news) was probably the Impossible Burger. This company promised their scientifically-engineered patty would do the impossible: replace meat with you barely noticing the difference.\u003c/p>\n\u003cfigure id=\"attachment_132159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132159\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/impossible-burger-bleed.jpg\" alt=\"The Impossible Burger even bleeds like a real meat patty.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger even bleeds like a real meat patty. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Surprisingly, they didn't land too far off from this promise, and, despite a long stand-off with the FDA, their patty was widely adopted by many restaurants around the country! They even appeared in fast-food restaurants like White Castle, Hopdoddy's and Umami, and are making moves to be sold in grocery stores.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're craving it or just want to try one, hit up \u003ca href=\"https://www.umamiburger.com/\">\u003cstrong>Umami Burger\u003c/strong>\u003c/a>, \u003ca href=\"http://cockscombsf.com/\">\u003cstrong>Cockscomb\u003c/strong>\u003c/a>, or the robot burger-making restaurant \u003ca href=\"http://creator.rest/\">\u003cstrong>Creator\u003c/strong>\u003c/a>!\u003c/p>\n\u003ch2>Cheese Tea\u003c/h2>\n\u003cfigure id=\"attachment_132134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132134\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_0307-e1547487952647.jpg\" alt=\"At Tancca, you have cheese foam, puff cream, and other topping options.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">At Tancca, you have cheese foam, puff cream, and other topping options. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cheese foam might sound off-putting, but it's actually quite tasty! The foam is a topping for your tea (milk or not) and has a sweet and savory taste — almost like a cream cheese foam (does that sound any better?). It adds a savory finish to your tea, and can give you that lovely white mustache that you envied in Got Milk? commercials.\u003c/p>\n\u003cp>Eater wrote that cheese tea \u003ca href=\"https://www.eater.com/2018/9/21/17846630/cheese-tea-trend-explained\">\"is still waiting to achieve widespread popularity,\"\u003c/a> but we think the trend has already hit the Bay Area. In a place where boba is entrenched in daily life, the taste and visual appeal of cheese tea make it a popular beverage for a lot of people!\u003c/p>\n\u003cp>If you want cheese tea, a few places we've found them are \u003cb>\u003ca href=\"https://www.yelp.com/search?find_desc=tancca&find_loc=San+Francisco%2C+CA&ns=1\">Tancca\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"https://www.steapteabar.com/\">Steap\u003c/a>\u003c/b>, and \u003cb>\u003ca href=\"http://www.happy-lemon.com/en/\">Happy Lemon\u003c/a>\u003c/b>.\u003c/p>\n\u003ch2>Instant Pot\u003c/h2>\n\u003cfigure id=\"attachment_132157\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-132157\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/instant-pot-chili.gif\" alt=\"All the ingredients for chili thrown into an Instant Pot.\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">All the ingredients for chili thrown into an Instant Pot. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oh, the instant pot. Home cooks are obsessed with it because it can speed up your cooking by an insane percentage — even taking into consideration all the prep work and how long it takes the pot to reach full pressure. But wait, it's not \u003ci>just\u003c/i> a pressure cooker! It's a multi-use tool for steaming, baking, heating up leftovers AND high-pressure cooking. Want some beef stew but all you have is frozen beef in the freezer and hungry kids at the table? Throw it all in the Instant Pot and your meal is ready in minutes.\u003c/p>\n\u003cp>[contextly_sidebar id=\"Pumau2vxH3umPLW4lRUxUs7DrSj3ny9t\"]\u003c/p>\n\u003cp>A hop and a skip away, there is even a community of megafans on Facebook (at the time this was written, the \u003ca href=\"https://www.facebook.com/groups/InstantPotCommunity/\">Instant Pot Community group\u003c/a> was at 1,808,894 members) sharing their successes, failures, favorite recipes and advice with each other. When asked about favorite features, one member said, \"It [the Instant Pot] warms food too; it’s not JUST for cooking! I use my IP to reheat leftovers ALL THE TIME anymore. We don’t microwave. Our toaster oven works but takes forever. Stovetop takes too much minding. I just set it for 0 minutes and high pressure, quick release and enjoy the effortless hot food!\" It's not magic, guys, it's the power of technology that was developed by some geniuses in Canada.\u003c/p>\n\u003cp>Maybe there are some professional kitchens around the Bay using the Instant Pot, but it's most likely that you own one or have a friend/family member that swears by it and has one (or more) at home.\u003c/p>\n\u003ch2>Edible Gold\u003c/h2>\n\u003cfigure id=\"attachment_132135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132135\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_9848-e1547488031584.jpg\" alt=\"A hojicha ice cream cone at Matcha Cafe Maiko can be adorned with a gold sheet for a few extra bucks.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">A hojicha ice cream cone at Matcha Cafe Maiko can be adorned with a gold sheet for a few extra bucks. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Treat. your. self. That seemed to be the mantra in 2018, which is why we might have seen the explosion of gold-covered food and drink last year. Do they have any nutritional value? No. Do they add anything taste-wise? Nope. Does the gold make you feel like you're worth millions of dollars when you see it garnishing or sometimes completely covering what you're about to eat? Maybe just a little.\u003c/p>\n\u003cp>Those shiny treats make great Instagram fodder and make you feel a little richer (without the cost of getting actual gold jewelry). You can even get the gold leaf in flake or sheet form to put on your homemade food! The sheets are extremely delicate and can rip easily, so be careful when handling them.\u003c/p>\n\u003cp>We spotted gold-adorned foods at \u003ca href=\"http://www.matchacafe-maiko.com/eng/\">\u003cb>Matcha Cafe Maiko\u003c/b>\u003c/a>, \u003ca href=\"http://www.maruyasf.org/\">\u003cstrong>Maruya\u003c/strong>\u003c/a> and \u003ca href=\"https://www.theshotasf.com/\">\u003cstrong>The Shota\u003c/strong>\u003c/a> to name a few, but there are plenty of spots around the Bay dipping into this trend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are the food trends you're predicting for 2019? Is it more alternative milks? Maybe a twist on cannabis cuisine? Tag us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a> with your guesses.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp style=\"text-align: center\">\u003cem>Video by \u003ca href=\"https://www.kqed.org/author/vicchin\">Vic Chin\u003c/a>, Photos and Words by \u003ca href=\"https://www.kqed.org/author/gcheung\">Grace Cheung\u003c/a>, Animation by \u003ca href=\"https://www.headexplodie.co/contact/\">Annie Wong\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Are unicorn foods, edible gold, the Instant Pot, and other food trends actually tasty or just Instagram-friendly foods? People on the streets and in KQED weigh in on camera, and we share where you can get your own \"Instagram-friendly\" treats around the Bay below.\u003c/p>\n\u003cp>How many of these have you tried?\u003c/p>\n\u003ch2>Unicorn Foods\u003c/h2>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>You might remember this little old trend from 2017, but it made a comeback in 2018 to cover pretty much anything that was a vibrant color explosion (and \"super cute\"). In fact, the #1 Google search for food in 2018 was the term \u003ca href=\"https://trends.google.com/trends/yis/2018/US/\">\"unicorn cake.\"\u003c/a> What's the appeal? We'll have to assume it's for the gram!\u003c/p>\n\u003cfigure id=\"attachment_132132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_0317-e1547487812208.jpg\" alt='A \"unicorn\" birthday cake latte from Home Cafe' width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">A \"unicorn\" birthday cake latte from Home Cafe \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The term \"unicorn\" covers a lot, but it's generally going to be anything very colorful with a lot of blues, pinks, and purples for a whimsical fairy tale feel. If you're not over the unicorn craze, try \u003ca href=\"https://comstocksaloon.com/\">\u003cstrong>Comstock Saloon\u003c/strong>\u003c/a> or \u003ca href=\"http://homecoffeesf.com/menu/\">\u003cstrong>Home Cafe\u003c/strong>\u003c/a> for bursts of color on your table and in your latte.\u003c/p>\n\u003ch2>Plant-Based Burgers\u003c/h2>\n\u003cfigure id=\"attachment_132133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/429A5522-E692-42CA-BD35-E1E8C8E2BB5E-e1547487888490.jpg\" alt=\"The Impossible Burger can be found at restaurants like Umami Burger\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger can be found at restaurants like Umami Burger \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If Beyonce and Jay-Z recommend going vegan, we're doing it. Just kidding, but the plant-based diet craze has really boomed in the last few years and the most recognized name in the game (or the news) was probably the Impossible Burger. This company promised their scientifically-engineered patty would do the impossible: replace meat with you barely noticing the difference.\u003c/p>\n\u003cfigure id=\"attachment_132159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132159\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/impossible-burger-bleed.jpg\" alt=\"The Impossible Burger even bleeds like a real meat patty.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger even bleeds like a real meat patty. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Surprisingly, they didn't land too far off from this promise, and, despite a long stand-off with the FDA, their patty was widely adopted by many restaurants around the country! They even appeared in fast-food restaurants like White Castle, Hopdoddy's and Umami, and are making moves to be sold in grocery stores.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're craving it or just want to try one, hit up \u003ca href=\"https://www.umamiburger.com/\">\u003cstrong>Umami Burger\u003c/strong>\u003c/a>, \u003ca href=\"http://cockscombsf.com/\">\u003cstrong>Cockscomb\u003c/strong>\u003c/a>, or the robot burger-making restaurant \u003ca href=\"http://creator.rest/\">\u003cstrong>Creator\u003c/strong>\u003c/a>!\u003c/p>\n\u003ch2>Cheese Tea\u003c/h2>\n\u003cfigure id=\"attachment_132134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132134\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_0307-e1547487952647.jpg\" alt=\"At Tancca, you have cheese foam, puff cream, and other topping options.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">At Tancca, you have cheese foam, puff cream, and other topping options. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cheese foam might sound off-putting, but it's actually quite tasty! The foam is a topping for your tea (milk or not) and has a sweet and savory taste — almost like a cream cheese foam (does that sound any better?). It adds a savory finish to your tea, and can give you that lovely white mustache that you envied in Got Milk? commercials.\u003c/p>\n\u003cp>Eater wrote that cheese tea \u003ca href=\"https://www.eater.com/2018/9/21/17846630/cheese-tea-trend-explained\">\"is still waiting to achieve widespread popularity,\"\u003c/a> but we think the trend has already hit the Bay Area. In a place where boba is entrenched in daily life, the taste and visual appeal of cheese tea make it a popular beverage for a lot of people!\u003c/p>\n\u003cp>If you want cheese tea, a few places we've found them are \u003cb>\u003ca href=\"https://www.yelp.com/search?find_desc=tancca&find_loc=San+Francisco%2C+CA&ns=1\">Tancca\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"https://www.steapteabar.com/\">Steap\u003c/a>\u003c/b>, and \u003cb>\u003ca href=\"http://www.happy-lemon.com/en/\">Happy Lemon\u003c/a>\u003c/b>.\u003c/p>\n\u003ch2>Instant Pot\u003c/h2>\n\u003cfigure id=\"attachment_132157\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-132157\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/instant-pot-chili.gif\" alt=\"All the ingredients for chili thrown into an Instant Pot.\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">All the ingredients for chili thrown into an Instant Pot. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oh, the instant pot. Home cooks are obsessed with it because it can speed up your cooking by an insane percentage — even taking into consideration all the prep work and how long it takes the pot to reach full pressure. But wait, it's not \u003ci>just\u003c/i> a pressure cooker! It's a multi-use tool for steaming, baking, heating up leftovers AND high-pressure cooking. Want some beef stew but all you have is frozen beef in the freezer and hungry kids at the table? Throw it all in the Instant Pot and your meal is ready in minutes.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>A hop and a skip away, there is even a community of megafans on Facebook (at the time this was written, the \u003ca href=\"https://www.facebook.com/groups/InstantPotCommunity/\">Instant Pot Community group\u003c/a> was at 1,808,894 members) sharing their successes, failures, favorite recipes and advice with each other. When asked about favorite features, one member said, \"It [the Instant Pot] warms food too; it’s not JUST for cooking! I use my IP to reheat leftovers ALL THE TIME anymore. We don’t microwave. Our toaster oven works but takes forever. Stovetop takes too much minding. I just set it for 0 minutes and high pressure, quick release and enjoy the effortless hot food!\" It's not magic, guys, it's the power of technology that was developed by some geniuses in Canada.\u003c/p>\n\u003cp>Maybe there are some professional kitchens around the Bay using the Instant Pot, but it's most likely that you own one or have a friend/family member that swears by it and has one (or more) at home.\u003c/p>\n\u003ch2>Edible Gold\u003c/h2>\n\u003cfigure id=\"attachment_132135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132135\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_9848-e1547488031584.jpg\" alt=\"A hojicha ice cream cone at Matcha Cafe Maiko can be adorned with a gold sheet for a few extra bucks.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">A hojicha ice cream cone at Matcha Cafe Maiko can be adorned with a gold sheet for a few extra bucks. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Treat. your. self. That seemed to be the mantra in 2018, which is why we might have seen the explosion of gold-covered food and drink last year. Do they have any nutritional value? No. Do they add anything taste-wise? Nope. Does the gold make you feel like you're worth millions of dollars when you see it garnishing or sometimes completely covering what you're about to eat? Maybe just a little.\u003c/p>\n\u003cp>Those shiny treats make great Instagram fodder and make you feel a little richer (without the cost of getting actual gold jewelry). You can even get the gold leaf in flake or sheet form to put on your homemade food! The sheets are extremely delicate and can rip easily, so be careful when handling them.\u003c/p>\n\u003cp>We spotted gold-adorned foods at \u003ca href=\"http://www.matchacafe-maiko.com/eng/\">\u003cb>Matcha Cafe Maiko\u003c/b>\u003c/a>, \u003ca href=\"http://www.maruyasf.org/\">\u003cstrong>Maruya\u003c/strong>\u003c/a> and \u003ca href=\"https://www.theshotasf.com/\">\u003cstrong>The Shota\u003c/strong>\u003c/a> to name a few, but there are plenty of spots around the Bay dipping into this trend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are the food trends you're predicting for 2019? Is it more alternative milks? Maybe a twist on cannabis cuisine? Tag us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a> with your guesses.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Outside Lands: A Taste of the Bay in 2018",
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"content": "\u003cp>Another year, another \u003ca href=\"https://www.sfoutsidelands.com/taste/\">Outside Lands\u003c/a>. You probably already have your schedule of artists, comedians, and celebrity chefs you're excited to see, but what about the food? Seeing Janet Jackson is probably pretty important to you, but staying hydrated and full is just as crucial. So, with Truffled Brie Grilled Cheeses, Arepas, Taiwanese Snow Cones, and Liquid Chocolate Bars as just a few of the things you can eat, what's really worth it? It's up to you to decide, but some festival attendees gave us their opinions in the video above to help you out.\u003c/p>\n\u003ch2>Highlights\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.sorrelrestaurant.com/\">Sorrel\u003c/a>'s Fried Chicken Sandwich with Jalapeño Slaw\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00014-e1533999135632.jpg\" alt=\"Sorrel's Fried Chicken Sandwich with Jalapeño Slaw\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130051\">\u003cfigcaption class=\"wp-caption-text\">Sorrel's Fried Chicken Sandwich with Jalapeño Slaw \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crispy, flavorful fried chicken that has been marinating in buttermilk for 3 days sits on a toasted bun with some jalapeño slaw. It's spicy, crunchy, and super delicious if you're hungry and looking for a bigger meal.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://biniskitchen.com/\">Bini's Kitchen\u003c/a>'s Momos\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00036-e1533999355257.jpg\" alt=\"Bini's Kitchen Turkey Momos\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130052\">\u003cfigcaption class=\"wp-caption-text\">Bini's Kitchen Turkey Momos \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the cook's mom was a royal chef, you know the food is going to be good! Coming from La Cocina, this is Bini's Kitchen's third year at Outside Lands, and they're serving up momos and Nepalese burritos. What's better than a steaming hot Nepalese dumpling on a cold San Francisco night? Nothing, we say! They also have a vegetarian version that's just as good as the turkey one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.endlesssummersweets.com/\">Endless Summer Sweets\u003c/a> Loaded Funnel Cake\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/IMG_5410-e1533999889535.jpg\" alt=\"Endless Summer Sweets loaded funnel cake\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130053\">\u003cfigcaption class=\"wp-caption-text\">Endless Summer Sweets loaded funnel cake \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you think funnel cake, you're probably also reminiscing about carnivals and festivals. That's why Endless Summer Sweets is the perfect spot for some fried dessert to capturet that fun summer feeling you get all weekend at Outside Lands. This guy customized his cake with Fruity Pebbles, but they have plenty of topping options so you can get the perfect loaded funnel cake for yourself—whether you want to share it or not!\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.powdershavedsnow.com/\">Powder Shaved Snow\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130054\" class=\"wp-caption aligncenter\" style=\"max-width: 6000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00022.jpg\" alt=\"Powder Shaved Snow matcha with red bean and mochi\" width=\"6000\" height=\"4000\" class=\"size-full wp-image-130054\">\u003cfigcaption class=\"wp-caption-text\">Powder Shaved Snow matcha with red bean and mochi \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a lighter dessert option? Powder Shaved Snow is making their first appearance at Outside Lands this year with fluffy Taiwanese shaved snow to quench your thirst and satisfy your sweet tooth. The matcha with red bean and mochi has classic and delicious Asian flavors. The Banana Coconut (vegan) tastes like a banana cream pie—top it off with rainbow sprinkles and it's a party for your eyes and in your mouth!\u003c/p>\n\u003cfigure id=\"attachment_130055\" class=\"wp-caption aligncenter\" style=\"max-width: 6000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00020.jpg\" alt=\"Powder Shaved Snow banana coconut with rainbow sprinkles and strawberry sauce\" width=\"6000\" height=\"4000\" class=\"size-full wp-image-130055\">\u003cfigcaption class=\"wp-caption-text\">Powder Shaved Snow banana coconut with rainbow sprinkles and strawberry sauce \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Honorable Mentions\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://woodhousefish.com/\">Woodhouse Fish Co.\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130056\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00039-e1534000415200.jpg\" alt=\"Devouring this Woodhouse Fish Co. lobster roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130056\">\u003cfigcaption class=\"wp-caption-text\">Devouring this Woodhouse Fish Co. lobster roll \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's not summer without a little fresh seafood. The Woodhouse Fish Co. lobster roll is a tasty classic, along with their chowder bread bowls. Eat one during the day, and eat the other at night after the fog has rolled in and you need something to warm you up.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.dumplingtimesf.com/\">Dumpling Time\u003c/a> and \u003ca href=\"https://www.livesushibar.com/\">Live Sushi Bar\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130057\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/IMG_5408-e1534000752701.jpg\" alt=\"Live Sushi Bar salmon skin hand roll\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130057\">\u003cfigcaption class=\"wp-caption-text\">Live Sushi Bar salmon skin hand roll \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also making their Outside Lands debut this year, Dumpling Time is providing attendees with siu mai and cha siu baos while their Live Sushi counterpart is offering up hand rolls. Get the siu mai, skip the bao, and make sure to get some soy sauce for your salmon skin roll!\u003c/p>\n\u003cp>In addition to these vendors and food trucks, attendees can eat and drink the weekend away at Outside Lands with the Bubble Tea wonderland, Wine Lands, Beer Lands, and more. Of course, food fans should also check out the Gastromagic stage where Bill Nye, Matty Matheson, and other stars will have some stage time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are you eating and drinking this weekend? Tag us on Instagram, Twitter, or Facebook with your top picks from this year's Eating Lands—I mean, Outside Lands.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Another year, another \u003ca href=\"https://www.sfoutsidelands.com/taste/\">Outside Lands\u003c/a>. You probably already have your schedule of artists, comedians, and celebrity chefs you're excited to see, but what about the food? Seeing Janet Jackson is probably pretty important to you, but staying hydrated and full is just as crucial. So, with Truffled Brie Grilled Cheeses, Arepas, Taiwanese Snow Cones, and Liquid Chocolate Bars as just a few of the things you can eat, what's really worth it? It's up to you to decide, but some festival attendees gave us their opinions in the video above to help you out.\u003c/p>\n\u003ch2>Highlights\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.sorrelrestaurant.com/\">Sorrel\u003c/a>'s Fried Chicken Sandwich with Jalapeño Slaw\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00014-e1533999135632.jpg\" alt=\"Sorrel's Fried Chicken Sandwich with Jalapeño Slaw\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130051\">\u003cfigcaption class=\"wp-caption-text\">Sorrel's Fried Chicken Sandwich with Jalapeño Slaw \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crispy, flavorful fried chicken that has been marinating in buttermilk for 3 days sits on a toasted bun with some jalapeño slaw. It's spicy, crunchy, and super delicious if you're hungry and looking for a bigger meal.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://biniskitchen.com/\">Bini's Kitchen\u003c/a>'s Momos\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00036-e1533999355257.jpg\" alt=\"Bini's Kitchen Turkey Momos\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130052\">\u003cfigcaption class=\"wp-caption-text\">Bini's Kitchen Turkey Momos \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the cook's mom was a royal chef, you know the food is going to be good! Coming from La Cocina, this is Bini's Kitchen's third year at Outside Lands, and they're serving up momos and Nepalese burritos. What's better than a steaming hot Nepalese dumpling on a cold San Francisco night? Nothing, we say! They also have a vegetarian version that's just as good as the turkey one.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.endlesssummersweets.com/\">Endless Summer Sweets\u003c/a> Loaded Funnel Cake\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/IMG_5410-e1533999889535.jpg\" alt=\"Endless Summer Sweets loaded funnel cake\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130053\">\u003cfigcaption class=\"wp-caption-text\">Endless Summer Sweets loaded funnel cake \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you think funnel cake, you're probably also reminiscing about carnivals and festivals. That's why Endless Summer Sweets is the perfect spot for some fried dessert to capturet that fun summer feeling you get all weekend at Outside Lands. This guy customized his cake with Fruity Pebbles, but they have plenty of topping options so you can get the perfect loaded funnel cake for yourself—whether you want to share it or not!\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.powdershavedsnow.com/\">Powder Shaved Snow\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130054\" class=\"wp-caption aligncenter\" style=\"max-width: 6000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00022.jpg\" alt=\"Powder Shaved Snow matcha with red bean and mochi\" width=\"6000\" height=\"4000\" class=\"size-full wp-image-130054\">\u003cfigcaption class=\"wp-caption-text\">Powder Shaved Snow matcha with red bean and mochi \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a lighter dessert option? Powder Shaved Snow is making their first appearance at Outside Lands this year with fluffy Taiwanese shaved snow to quench your thirst and satisfy your sweet tooth. The matcha with red bean and mochi has classic and delicious Asian flavors. The Banana Coconut (vegan) tastes like a banana cream pie—top it off with rainbow sprinkles and it's a party for your eyes and in your mouth!\u003c/p>\n\u003cfigure id=\"attachment_130055\" class=\"wp-caption aligncenter\" style=\"max-width: 6000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00020.jpg\" alt=\"Powder Shaved Snow banana coconut with rainbow sprinkles and strawberry sauce\" width=\"6000\" height=\"4000\" class=\"size-full wp-image-130055\">\u003cfigcaption class=\"wp-caption-text\">Powder Shaved Snow banana coconut with rainbow sprinkles and strawberry sauce \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Honorable Mentions\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://woodhousefish.com/\">Woodhouse Fish Co.\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130056\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00039-e1534000415200.jpg\" alt=\"Devouring this Woodhouse Fish Co. lobster roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130056\">\u003cfigcaption class=\"wp-caption-text\">Devouring this Woodhouse Fish Co. lobster roll \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's not summer without a little fresh seafood. The Woodhouse Fish Co. lobster roll is a tasty classic, along with their chowder bread bowls. Eat one during the day, and eat the other at night after the fog has rolled in and you need something to warm you up.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.dumplingtimesf.com/\">Dumpling Time\u003c/a> and \u003ca href=\"https://www.livesushibar.com/\">Live Sushi Bar\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130057\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/IMG_5408-e1534000752701.jpg\" alt=\"Live Sushi Bar salmon skin hand roll\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130057\">\u003cfigcaption class=\"wp-caption-text\">Live Sushi Bar salmon skin hand roll \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also making their Outside Lands debut this year, Dumpling Time is providing attendees with siu mai and cha siu baos while their Live Sushi counterpart is offering up hand rolls. Get the siu mai, skip the bao, and make sure to get some soy sauce for your salmon skin roll!\u003c/p>\n\u003cp>In addition to these vendors and food trucks, attendees can eat and drink the weekend away at Outside Lands with the Bubble Tea wonderland, Wine Lands, Beer Lands, and more. Of course, food fans should also check out the Gastromagic stage where Bill Nye, Matty Matheson, and other stars will have some stage time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are you eating and drinking this weekend? Tag us on Instagram, Twitter, or Facebook with your top picks from this year's Eating Lands—I mean, Outside Lands.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles",
"title": "Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Light and airy cornmeal waffles served with a tangy and sweet apple cider syrup\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It may come as a surprise to many people, but I never fully intended to open a breakfast restaurant. \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> is the result of a happy accident. My search for a restaurant space in a bustling financial or residential district was coming to a dead end and then I stumbled upon this soon to be vacant diner space in the middle of nowhere…nowhere being one of the last industrial frontiers in the Bay Area. Because of the desolate environment, a dinner operation didn’t make sense. However, I knew that there was a captive audience of artists and small business owners occupying lofts and warehouses in the area. I had to feed them.\u003c/p>\n\u003cp>Having grown up with parents from the South, breakfast has always been an important meal in my book. I think the tradition began hundreds of years ago when my early rising enslaved ancestors ate heartily before a long, hard day of work. Despite our challenging beginnings in this country, I’m proud to be from a heritage of people who knew how to improvise and create something out of nothing. And I feel that’s what I’ve done at Brown Sugar Kitchen.\u003c/p>\n\u003cp>Before I opened the restaurant, I was experimenting with a recipe inspired by \u003ca href=\"https://www.saveur.com/article/Recipes/Yeast-Raised-Waffles\">Marion Cunningham’s yeast risen waffle\u003c/a>. I added some cornmeal and made it more savory than sweet. I thought it would be the perfect foil to \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">fried chicken\u003c/a> as well. Like cornbread, but without the density. I opened the restaurant with one waffle maker as I suspected that the demand for chicken and waffles was a trendy novelty that would soon pass. Well, you know how that turned out! The apple cider syrup nods to my paternal grandmother in Virginia who always served fried apples for breakfast as a side dish to eggs, sausage, potatoes and biscuits. The apple doesn’t fall too far from the tree.\u003c/p>\n\u003cfigure id=\"attachment_124067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124067\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3439-new.jpg\" alt=\"Cornmeal Waffles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cornmeal Waffles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Cornmeal Waffles With Apple Cider Syrup\u003c/h2>\n\u003cp>\u003cem>Makes 8-10 waffles, depending on size of waffle iron\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 teaspoons dry yeast\u003c/li>\n\u003cli>¾ cup/180 ml warm water\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>3 cups/720ml whole milk\u003c/li>\n\u003cli>1 cup/140 g cornmeal\u003c/li>\n\u003cli>2 cups/255 g all-purpose flour\u003c/li>\n\u003cli>1½ teaspoons kosher salt\u003c/li>\n\u003cli>1½ teaspoons granulated sugar\u003c/li>\n\u003cli>3/4 cup/170 g unsalted butter, melted\u003c/li>\n\u003cli>Vegetable oil for the waffle iron\u003c/li>\n\u003cli>½ teaspoon baking soda\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1½ cups/360 ml apple cider syrup (\u003cstrong>\u003cem>see recipe below\u003c/em>\u003c/strong>)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small bowl, combine the yeast and warm water. Let stand until foamy, about 10 minutes. In a large bowl, whisk together the eggs and milk. In another large bowl, sift together the cornmeal, flour, salt, and granulated sugar. Add the yeast mixture to the eggs and milk, then whisk in the flour mixture until thoroughly combined. Whisk in the melted butter until just combined. Cover the bowl with plastic wrap, and refrigerate for at least 4 hours or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_124050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124050\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2214-new.jpg\" alt=\"In a large bowl, whisk together eggs and milk. Sift together cornmeal, flour, salt, and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, whisk together eggs and milk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2218-new.jpg\" alt=\"Sift together cornmeal, flour, salt, and sugar. Add yeast to eggs and milk, then whisk in dry ingredients. Whisk in butter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift together cornmeal, flour, salt, and sugar. Add yeast to eggs and milk, then whisk in dry ingredients. Whisk in butter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Before making waffles, remove waffle batter from the refrigerator and stir in baking soda. Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes. Cooked waffles may be kept in a warm oven in single layer on a wire rack over a baking sheet to stay crisp. Serve with Apple Cider Syrup (\u003cem>recipe below\u003c/em>) and \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">BSK Buttermilk Fried Chicken\u003c/a>.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_124058\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124058\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3239-new.jpg\" alt=\"Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3284-new.jpg\" alt=\"Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook waffles until golden and cooked through, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3292-new.jpg\" alt=\" Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove waffle from waffle iron and keep warm in oven on wire rack over baking sheet while making more. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124068\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124068\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3500-new.jpg\" alt=\"Serve cornmeal waffles with apple cider syrup and buttermilk fried chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve cornmeal waffles with apple cider syrup and buttermilk fried chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Apple Cider Syrup\u003c/h2>\n\u003cp>\u003cem>Makes about 1½ cups/360 ml\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ cups/300 g firmly packed brown sugar\u003c/li>\n\u003cli>1½ teaspoons apple cider vinegar\u003c/li>\n\u003cli>4 cups/960 ml apple cider\u003c/li>\n\u003cli>2 cinnamon sticks\u003c/li>\n\u003cli>½ cup/115 g unsalted butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a large pot, combine the brown sugar, vinegar, cider, cinnamon, and butter. Bring to a boil, reduce to a simmer, and let cook until reduced to 1½ cups/360 ml, about 45 minutes. Discard the cinnamon and keep warm over very low heat. \u003cem>Optional:\u003c/em> Use immersion blender to emulsify syrup for smooth consistency. (To make ahead, refrigerate in an airtight container for up to 1 month.)\u003c/p>\n\u003cfigure id=\"attachment_124066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124066\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3412-new.jpg\" alt=\"Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles and Buttermilk Fried Chicken\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles and \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">Buttermilk Fried Chicken\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Chef Tanya Holland from Oakland's Brown Sugar Kitchen shows you how to make her light and airy cornmeal waffles served with a tangy and sweet apple cider syrup. A perfect complement to her locally loved buttermilk fried chicken!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Light and airy cornmeal waffles served with a tangy and sweet apple cider syrup\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It may come as a surprise to many people, but I never fully intended to open a breakfast restaurant. \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> is the result of a happy accident. My search for a restaurant space in a bustling financial or residential district was coming to a dead end and then I stumbled upon this soon to be vacant diner space in the middle of nowhere…nowhere being one of the last industrial frontiers in the Bay Area. Because of the desolate environment, a dinner operation didn’t make sense. However, I knew that there was a captive audience of artists and small business owners occupying lofts and warehouses in the area. I had to feed them.\u003c/p>\n\u003cp>Having grown up with parents from the South, breakfast has always been an important meal in my book. I think the tradition began hundreds of years ago when my early rising enslaved ancestors ate heartily before a long, hard day of work. Despite our challenging beginnings in this country, I’m proud to be from a heritage of people who knew how to improvise and create something out of nothing. And I feel that’s what I’ve done at Brown Sugar Kitchen.\u003c/p>\n\u003cp>Before I opened the restaurant, I was experimenting with a recipe inspired by \u003ca href=\"https://www.saveur.com/article/Recipes/Yeast-Raised-Waffles\">Marion Cunningham’s yeast risen waffle\u003c/a>. I added some cornmeal and made it more savory than sweet. I thought it would be the perfect foil to \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">fried chicken\u003c/a> as well. Like cornbread, but without the density. I opened the restaurant with one waffle maker as I suspected that the demand for chicken and waffles was a trendy novelty that would soon pass. Well, you know how that turned out! The apple cider syrup nods to my paternal grandmother in Virginia who always served fried apples for breakfast as a side dish to eggs, sausage, potatoes and biscuits. The apple doesn’t fall too far from the tree.\u003c/p>\n\u003cfigure id=\"attachment_124067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124067\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3439-new.jpg\" alt=\"Cornmeal Waffles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cornmeal Waffles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Cornmeal Waffles With Apple Cider Syrup\u003c/h2>\n\u003cp>\u003cem>Makes 8-10 waffles, depending on size of waffle iron\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 teaspoons dry yeast\u003c/li>\n\u003cli>¾ cup/180 ml warm water\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>3 cups/720ml whole milk\u003c/li>\n\u003cli>1 cup/140 g cornmeal\u003c/li>\n\u003cli>2 cups/255 g all-purpose flour\u003c/li>\n\u003cli>1½ teaspoons kosher salt\u003c/li>\n\u003cli>1½ teaspoons granulated sugar\u003c/li>\n\u003cli>3/4 cup/170 g unsalted butter, melted\u003c/li>\n\u003cli>Vegetable oil for the waffle iron\u003c/li>\n\u003cli>½ teaspoon baking soda\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1½ cups/360 ml apple cider syrup (\u003cstrong>\u003cem>see recipe below\u003c/em>\u003c/strong>)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small bowl, combine the yeast and warm water. Let stand until foamy, about 10 minutes. In a large bowl, whisk together the eggs and milk. In another large bowl, sift together the cornmeal, flour, salt, and granulated sugar. Add the yeast mixture to the eggs and milk, then whisk in the flour mixture until thoroughly combined. Whisk in the melted butter until just combined. Cover the bowl with plastic wrap, and refrigerate for at least 4 hours or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_124050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124050\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2214-new.jpg\" alt=\"In a large bowl, whisk together eggs and milk. Sift together cornmeal, flour, salt, and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, whisk together eggs and milk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2218-new.jpg\" alt=\"Sift together cornmeal, flour, salt, and sugar. Add yeast to eggs and milk, then whisk in dry ingredients. Whisk in butter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift together cornmeal, flour, salt, and sugar. Add yeast to eggs and milk, then whisk in dry ingredients. Whisk in butter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Before making waffles, remove waffle batter from the refrigerator and stir in baking soda. Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes. Cooked waffles may be kept in a warm oven in single layer on a wire rack over a baking sheet to stay crisp. Serve with Apple Cider Syrup (\u003cem>recipe below\u003c/em>) and \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">BSK Buttermilk Fried Chicken\u003c/a>.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_124058\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124058\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3239-new.jpg\" alt=\"Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3284-new.jpg\" alt=\"Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook waffles until golden and cooked through, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3292-new.jpg\" alt=\" Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove waffle from waffle iron and keep warm in oven on wire rack over baking sheet while making more. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124068\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124068\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3500-new.jpg\" alt=\"Serve cornmeal waffles with apple cider syrup and buttermilk fried chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve cornmeal waffles with apple cider syrup and buttermilk fried chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Apple Cider Syrup\u003c/h2>\n\u003cp>\u003cem>Makes about 1½ cups/360 ml\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ cups/300 g firmly packed brown sugar\u003c/li>\n\u003cli>1½ teaspoons apple cider vinegar\u003c/li>\n\u003cli>4 cups/960 ml apple cider\u003c/li>\n\u003cli>2 cinnamon sticks\u003c/li>\n\u003cli>½ cup/115 g unsalted butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a large pot, combine the brown sugar, vinegar, cider, cinnamon, and butter. Bring to a boil, reduce to a simmer, and let cook until reduced to 1½ cups/360 ml, about 45 minutes. Discard the cinnamon and keep warm over very low heat. \u003cem>Optional:\u003c/em> Use immersion blender to emulsify syrup for smooth consistency. (To make ahead, refrigerate in an airtight container for up to 1 month.)\u003c/p>\n\u003cfigure id=\"attachment_124066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124066\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3412-new.jpg\" alt=\"Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles and Buttermilk Fried Chicken\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles and \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">Buttermilk Fried Chicken\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken",
"title": "Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Chicken soaked in buttermilk brine fried to crisp and light perfection\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve concluded that fried chicken is never going out of style. I don’t care how many gluten-free folks and vegans roam the earth, they will always be outnumbered by lovers of fried chicken. I’m making light of dietary restrictions, but truthfully I understand how those little changes in diet can make a big impact in quality of life. We’re lucky that there are so many menu options these days. If I could count how much fried chicken I’ve \u003ca href=\"http://www.brownsugarkitchen.com/\">cooked and served\u003c/a> in the past 10 years…\u003c/p>\n\u003cfigure id=\"attachment_124065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3398-new.jpg\" alt=\"Tanya Holland making Brown Sugar Kitchen’s Buttermilk Fried Chicken to accompany Cornmeal Waffles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland making Brown Sugar Kitchen’s Buttermilk Fried Chicken to accompany \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I can’t remember a week growing up when we didn’t have fried chicken at least twice…maybe more. It was my mother’s go-to protein and one I think she found very satisfying to prepare. No doubt that it reminded her of her own mother. And I feel the same way today. My mom always placed her flour and spices in a paper bag and tossed in the chicken to coat it that way. There was a \u003ca href=\"https://en.wikipedia.org/wiki/Shake_%27n_Bake\">commercial product\u003c/a> that suggested this technique. Those of us who are old enough, I’m sure recall.\u003c/p>\n\u003cp>I know that many people find cooking with a large amount of hot oil very intimidating and I can’t encourage enough attention to safety and caution when frying. Make sure you’re not distracted and that everyone in the vicinity is aware of your activity. If you fry at the right temperature, the oil should create a nice rolling bubble. There shouldn’t be any smoke or splatter. Also, the key is to not overcrowd the pot. \u003c/p>\n\u003cfigure id=\"attachment_124125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3394-new.jpg\" alt=\"Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Brown Sugar Kitchen’s Buttermilk Fried Chicken\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 whole chicken, cut into 8 pieces\u003c/li>\n\u003cli>¼ cup blackening spice (\u003cem>see details below\u003c/em>)\u003c/li>\n\u003cli>1 tablespoon dried tarragon\u003c/li>\n\u003cli>2 tablespoons minced fresh parsley\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>1-½ cup all-purpose flour\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>1 tablespoon freshly ground pepper\u003c/li>\n\u003cli>Canola or rice bran oil for deep-frying (amount depends on the size of the pot being used)\u003c/li>\n\u003cul>\n\u003cstrong>\u003cem>For the blackening spice:\u003c/em>\u003c/strong>\n\u003cli>1 teaspoon cayenne pepper\u003c/li>\n\u003cli>1 tablespoon sweet paprika\u003c/li>\n\u003cli>1 teaspoon dried thyme\u003c/li>\n\u003cli>1 teaspoon dried oregano\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon onion powder\u003c/li>\n\u003cli>2 teaspoons garlic powder\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_124103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2340-new.jpg\" alt=\"Cut 1 whole chicken into 8 pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 1 whole chicken into 8 pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place chicken in a large bowl and rub with blackening spice (cayenne pepper, sweet paprika, thyme, oregano, 1 tsp black pepper, onion powder, garlic powder, 2 tsp salt). Add the dried tarragon and freshly chopped parsley and toss to coat. Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight.\u003c/li>\n\u003cfigure id=\"attachment_124106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2364-new.jpg\" alt=\"Place chicken in a large bowl and add tarragon, parsley, and blackening spice, tossing to coat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place chicken in a large bowl and rub with blackening spice, add the dried tarragon and freshly chopped parsley and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2397-new.jpg\" alt=\"Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350°F/180°C. In a deep enameled cast-iron pot, add oil to a depth of 3-4 in and heat the oil to 350°F/180°C. Set a wire rack on top of a rimmed baking sheet.\u003c/li>\n\u003cli>In a large wide bowl, combine the flour, 1 tbsp salt, and 1 tbsp black pepper. One piece at a time, transfer the chicken from the marinade to the flour mixture. Dredge the chicken in the flour mixture, shaking off the excess.\u003c/li>\n\u003cli>Fry the chicken, a few pieces at a time, taking care not to crowd the pot and turning occasionally, until crisp and browned, 5 to 7 minutes. Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes. Remove from the oven and allow to rest for 5 to 10 minutes. Repeat with the remaining chicken. Serve immediately to accompany \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles\u003c/a>.\u003c/li>\n\u003cfigure id=\"attachment_124158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3137-new.jpg\" alt=\"Heat oil in a large pot to 350°F. Add as many chicken pieces as possible without crowding the pan. Cook chicken pieces, turning occasionally, until they are cooked through, 12 to 15 minutes depending on their size.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-124158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat oil in a large pot to 350°F. Fry the chicken, a few pieces at a time, taking care not to crowd the pot and turning occasionally, until crisp and browned, 5 to 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3211-new.jpg\" alt=\"Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3396-new.jpg\" alt=\"Remove from the oven and allow to rest for 5 to 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124126\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the oven and allow to rest for 5 to 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3463-new.jpg\" alt=\"Serve Buttermilk Fried Chicken with Cornmeal Waffles and Apple Cider Syrup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Buttermilk Fried Chicken with \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles and Apple Cider Syrup\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Chef Tanya Holland from Oakland's Brown Sugar Kitchen shows you how to make her acclaimed Buttermilk Fried Chicken. A perfect complement to Cornmeal Waffles with Apple Cider Syrup (recipe coming soon!). ",
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"description": "Chef Tanya Holland from Oakland's Brown Sugar Kitchen shows you how to make her acclaimed Buttermilk Fried Chicken. A perfect complement to Cornmeal Waffles with Apple Cider Syrup (recipe coming soon!). ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Chicken soaked in buttermilk brine fried to crisp and light perfection\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve concluded that fried chicken is never going out of style. I don’t care how many gluten-free folks and vegans roam the earth, they will always be outnumbered by lovers of fried chicken. I’m making light of dietary restrictions, but truthfully I understand how those little changes in diet can make a big impact in quality of life. We’re lucky that there are so many menu options these days. If I could count how much fried chicken I’ve \u003ca href=\"http://www.brownsugarkitchen.com/\">cooked and served\u003c/a> in the past 10 years…\u003c/p>\n\u003cfigure id=\"attachment_124065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3398-new.jpg\" alt=\"Tanya Holland making Brown Sugar Kitchen’s Buttermilk Fried Chicken to accompany Cornmeal Waffles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland making Brown Sugar Kitchen’s Buttermilk Fried Chicken to accompany \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I can’t remember a week growing up when we didn’t have fried chicken at least twice…maybe more. It was my mother’s go-to protein and one I think she found very satisfying to prepare. No doubt that it reminded her of her own mother. And I feel the same way today. My mom always placed her flour and spices in a paper bag and tossed in the chicken to coat it that way. There was a \u003ca href=\"https://en.wikipedia.org/wiki/Shake_%27n_Bake\">commercial product\u003c/a> that suggested this technique. Those of us who are old enough, I’m sure recall.\u003c/p>\n\u003cp>I know that many people find cooking with a large amount of hot oil very intimidating and I can’t encourage enough attention to safety and caution when frying. Make sure you’re not distracted and that everyone in the vicinity is aware of your activity. If you fry at the right temperature, the oil should create a nice rolling bubble. There shouldn’t be any smoke or splatter. Also, the key is to not overcrowd the pot. \u003c/p>\n\u003cfigure id=\"attachment_124125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3394-new.jpg\" alt=\"Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Brown Sugar Kitchen’s Buttermilk Fried Chicken\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 whole chicken, cut into 8 pieces\u003c/li>\n\u003cli>¼ cup blackening spice (\u003cem>see details below\u003c/em>)\u003c/li>\n\u003cli>1 tablespoon dried tarragon\u003c/li>\n\u003cli>2 tablespoons minced fresh parsley\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>1-½ cup all-purpose flour\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>1 tablespoon freshly ground pepper\u003c/li>\n\u003cli>Canola or rice bran oil for deep-frying (amount depends on the size of the pot being used)\u003c/li>\n\u003cul>\n\u003cstrong>\u003cem>For the blackening spice:\u003c/em>\u003c/strong>\n\u003cli>1 teaspoon cayenne pepper\u003c/li>\n\u003cli>1 tablespoon sweet paprika\u003c/li>\n\u003cli>1 teaspoon dried thyme\u003c/li>\n\u003cli>1 teaspoon dried oregano\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon onion powder\u003c/li>\n\u003cli>2 teaspoons garlic powder\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_124103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2340-new.jpg\" alt=\"Cut 1 whole chicken into 8 pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 1 whole chicken into 8 pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place chicken in a large bowl and rub with blackening spice (cayenne pepper, sweet paprika, thyme, oregano, 1 tsp black pepper, onion powder, garlic powder, 2 tsp salt). Add the dried tarragon and freshly chopped parsley and toss to coat. Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight.\u003c/li>\n\u003cfigure id=\"attachment_124106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2364-new.jpg\" alt=\"Place chicken in a large bowl and add tarragon, parsley, and blackening spice, tossing to coat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place chicken in a large bowl and rub with blackening spice, add the dried tarragon and freshly chopped parsley and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2397-new.jpg\" alt=\"Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350°F/180°C. In a deep enameled cast-iron pot, add oil to a depth of 3-4 in and heat the oil to 350°F/180°C. Set a wire rack on top of a rimmed baking sheet.\u003c/li>\n\u003cli>In a large wide bowl, combine the flour, 1 tbsp salt, and 1 tbsp black pepper. One piece at a time, transfer the chicken from the marinade to the flour mixture. Dredge the chicken in the flour mixture, shaking off the excess.\u003c/li>\n\u003cli>Fry the chicken, a few pieces at a time, taking care not to crowd the pot and turning occasionally, until crisp and browned, 5 to 7 minutes. Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes. Remove from the oven and allow to rest for 5 to 10 minutes. Repeat with the remaining chicken. Serve immediately to accompany \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles\u003c/a>.\u003c/li>\n\u003cfigure id=\"attachment_124158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3137-new.jpg\" alt=\"Heat oil in a large pot to 350°F. Add as many chicken pieces as possible without crowding the pan. Cook chicken pieces, turning occasionally, until they are cooked through, 12 to 15 minutes depending on their size.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-124158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat oil in a large pot to 350°F. Fry the chicken, a few pieces at a time, taking care not to crowd the pot and turning occasionally, until crisp and browned, 5 to 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3211-new.jpg\" alt=\"Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3396-new.jpg\" alt=\"Remove from the oven and allow to rest for 5 to 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124126\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the oven and allow to rest for 5 to 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3463-new.jpg\" alt=\"Serve Buttermilk Fried Chicken with Cornmeal Waffles and Apple Cider Syrup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Buttermilk Fried Chicken with \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles and Apple Cider Syrup\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Tanya Holland’s Creole BBQ Shrimp & Grits",
"title": "Celebrity Chefs Recipes: Tanya Holland’s Creole BBQ Shrimp & Grits",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Classic New Orleans style shrimp dish served in a rich sauce with a trinity of vegetables over a serving of creamy grits.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>The name of this dish can be misleading if you’ve never had it before. Most people think of grilled meats when they think of BBQ, but this is a dish that gets its name because of the rich sauce that contains some ingredients often found in barbecue sauces. There are recipes with tomato products, but I prefer this rich and flavorful sauce.\u003c/p>\n\u003cp>The first time I tried a version of this dish, my taste buds went into happy overload. The dish represents all that I love about Louisiana’s Creole culture. It’s rich and spicy. The mixture of African, French, German and Native American influences in Creole cooking is what keeps me coming back to this genre. My mother was raised in Northern Louisiana, which has a strong Southern foodways, but I gravitate towards the foods of New Orleans and its surroundings. I’m also a seafood lover and there aren’t many dishes in Creole cuisine that don’t have one form of seafood. Shrimp is so versatile to many flavors and this dish lets them retain a crunchy texture since it’s a quick saute.\u003c/p>\n\u003cp>If the steps to create this dish seem overwhelming, just know that it’s worth the effort. The spice mixture and the sauce can be made a few days in advance. Once those components are ready, the rest goes fast. I like to emphasize how different this dish is from gumbo, which is a slow cooking stew where all of the vegetables and proteins break down and become tender. Most gumbos are best cooked for hours and hours. A little perspective always helps.\u003c/p>\n\u003cfigure id=\"attachment_123984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123984\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3022-new.jpg\" alt=\"Tanya Holland’s Creole BBQ Shrimp and Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Creole BBQ Shrimp and Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creole BBQ Shrimp & Grits\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons vegetable oil\u003c/li>\n\u003cli>¼ cup each green and red bell pepper, diced\u003c/li>\n\u003cli>¼ cup scallions or green onions, thinly sliced\u003c/li>\n\u003cli>2 teaspoons minced garlic\u003c/li>\n\u003cli>2 teaspoons Creole spice (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>1-½ pounds shrimp, peeled and deveined\u003c/li>\n\u003cli>¾ cup Creole sauce (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>¼ cup heavy cream\u003c/li>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>2 teaspoons lemon juice\u003c/li>\n\u003cli>2 cups baby spinach leaves\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>White Cheddar Grits (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123945\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123945\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2813-new.jpg\" alt=\"Ingredients for Creole BBQ Shrimp\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Creole BBQ Shrimp \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nHeat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic. Add shrimp, sprinkle with Creole spice and sear on one side. Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes. Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice. Toss in spinach, a handful at a time, stirring to coat with sauce and wilt the spinach. Serve immediately with prepared white cheddar grits.\u003c/ul>\n\u003cfigure id=\"attachment_123948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123948\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2839-new.jpg\" alt=\"Heat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123951\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2856-new.jpg\" alt=\"Add shrimp, sprinkle with Creole spice and sear on one side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add shrimp, sprinkle with Creole spice and sear on one side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123953\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123953\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2867-new.jpg\" alt=\"Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123960\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123960\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2916-new.jpg\" alt=\"Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123962\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2925-new.jpg\" alt=\"Toss in spinach, a handful at a time.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss in spinach, a handful at a time. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123964\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2927-new.jpg\" alt=\"Stir to coat with sauce and wilt the spinach.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to coat with sauce and wilt the spinach. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123977\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2999-new.jpg\" alt=\"Serve immediately with prepared grits.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve immediately with prepared grits. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123983\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3020-new.jpg\" alt=\"Tanya Holland’s Creole BBQ Shrimp & Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Creole BBQ Shrimp & Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creole Sauce\u003c/h2>\n\u003cfigure id=\"attachment_123993\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2258-new.jpg\" alt=\"Creole Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creole Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 1 cup\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon unsalted butter\u003c/li>\n\u003cli>2 scallions or green onions, white parts only, chopped\u003c/li>\n\u003cli>1 teaspoon minced garlic\u003c/li>\n\u003cli>1 12-ounce bottle hefeweizen (wheat beer)\u003c/li>\n\u003cli>¾ cup Worcestershire sauce\u003c/li>\n\u003cfigure id=\"attachment_123986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2085-new.jpg\" alt=\"Ingredients for Creole Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Creole Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMelt butter in a small saucepan. Add scallions/green onions and garlic and sweat over low heat until softened, about five minutes. Add beer and Worcestershire sauce and increase heat to medium high. Simmer and reduce sauce to a syrupy consistency, about 10 minutes. Remove from heat. Refrigerate any extra sauce.\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"123987,123988,123989,123990,123994\"]\u003c/p>\u003c/ul>\n\u003ch2>Recipe: Creole Spice\u003c/h2>\n\u003cfigure id=\"attachment_124888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_2426-new.jpg\" alt=\"Creole spice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creole spice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about ½ cup\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 teaspoon cayenne pepper\u003c/li>\n\u003cli>½ teaspoon ground black pepper\u003c/li>\n\u003cli>½ teaspoon sweet paprika\u003c/li>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>2 tablespoons Herbes de Provence\u003c/li>\n\u003cli>2 tablespoons ground cumin\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine all ingredients in a small bowl. Store extra spice in an airtight container at room temperature.\u003c/ul>\n\u003ch2>White Cheddar Grits\u003c/h2>\n\u003cfigure id=\"attachment_123972\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2964-new.jpg\" alt=\"White Cheddar Grits\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123972\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">White Cheddar Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup/140 g quick-cooking grits\u003c/li>\n\u003cli>3 tablespoons heavy cream\u003c/li>\n\u003cli>3 tablespoons unsalted butter\u003c/li>\n\u003cli>1 cup/240 ml grated sharp white cheddar cheese (about ¾ pound/170 g)\u003c/li>\n\u003cli>1½ teaspoons kosher salt\u003c/li>\n\u003cli>Pinch of white pepper\u003c/li>\n\u003cfigure id=\"attachment_124961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_2689-new1.jpg\" alt=\"Grits ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124961\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grits ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Bring 4 cups water to a boil in a medium saucepan. Whisk in grits and cook, stirring occasionally, for about 4 minutes. Stir in cream, butter, and cheese, and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_123944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2795-new.jpg\" alt=\"White Cheddar Grits\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">White Cheddar Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cover and keep warm over very low heat until serving.\u003c/li>\n\u003cfigure id=\"attachment_123973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2969-new.jpg\" alt=\"Cover and keep warm over very low heat until serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and keep warm over very low heat until serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "Classic New Orleans style shrimp dish served in a rich sauce with a trinity of vegetables over a serving of creamy grits.",
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"description": "Classic New Orleans style shrimp dish served in a rich sauce with a trinity of vegetables over a serving of creamy grits.",
"title": "Celebrity Chefs Recipes: Tanya Holland’s Creole BBQ Shrimp & Grits | KQED",
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"headline": "Celebrity Chefs Recipes: Tanya Holland’s Creole BBQ Shrimp & Grits",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Classic New Orleans style shrimp dish served in a rich sauce with a trinity of vegetables over a serving of creamy grits.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>The name of this dish can be misleading if you’ve never had it before. Most people think of grilled meats when they think of BBQ, but this is a dish that gets its name because of the rich sauce that contains some ingredients often found in barbecue sauces. There are recipes with tomato products, but I prefer this rich and flavorful sauce.\u003c/p>\n\u003cp>The first time I tried a version of this dish, my taste buds went into happy overload. The dish represents all that I love about Louisiana’s Creole culture. It’s rich and spicy. The mixture of African, French, German and Native American influences in Creole cooking is what keeps me coming back to this genre. My mother was raised in Northern Louisiana, which has a strong Southern foodways, but I gravitate towards the foods of New Orleans and its surroundings. I’m also a seafood lover and there aren’t many dishes in Creole cuisine that don’t have one form of seafood. Shrimp is so versatile to many flavors and this dish lets them retain a crunchy texture since it’s a quick saute.\u003c/p>\n\u003cp>If the steps to create this dish seem overwhelming, just know that it’s worth the effort. The spice mixture and the sauce can be made a few days in advance. Once those components are ready, the rest goes fast. I like to emphasize how different this dish is from gumbo, which is a slow cooking stew where all of the vegetables and proteins break down and become tender. Most gumbos are best cooked for hours and hours. A little perspective always helps.\u003c/p>\n\u003cfigure id=\"attachment_123984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123984\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3022-new.jpg\" alt=\"Tanya Holland’s Creole BBQ Shrimp and Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Creole BBQ Shrimp and Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creole BBQ Shrimp & Grits\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons vegetable oil\u003c/li>\n\u003cli>¼ cup each green and red bell pepper, diced\u003c/li>\n\u003cli>¼ cup scallions or green onions, thinly sliced\u003c/li>\n\u003cli>2 teaspoons minced garlic\u003c/li>\n\u003cli>2 teaspoons Creole spice (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>1-½ pounds shrimp, peeled and deveined\u003c/li>\n\u003cli>¾ cup Creole sauce (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>¼ cup heavy cream\u003c/li>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>2 teaspoons lemon juice\u003c/li>\n\u003cli>2 cups baby spinach leaves\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>White Cheddar Grits (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123945\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123945\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2813-new.jpg\" alt=\"Ingredients for Creole BBQ Shrimp\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Creole BBQ Shrimp \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nHeat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic. Add shrimp, sprinkle with Creole spice and sear on one side. Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes. Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice. Toss in spinach, a handful at a time, stirring to coat with sauce and wilt the spinach. Serve immediately with prepared white cheddar grits.\u003c/ul>\n\u003cfigure id=\"attachment_123948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123948\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2839-new.jpg\" alt=\"Heat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123951\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2856-new.jpg\" alt=\"Add shrimp, sprinkle with Creole spice and sear on one side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add shrimp, sprinkle with Creole spice and sear on one side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123953\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123953\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2867-new.jpg\" alt=\"Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123960\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123960\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2916-new.jpg\" alt=\"Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123962\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2925-new.jpg\" alt=\"Toss in spinach, a handful at a time.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss in spinach, a handful at a time. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123964\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2927-new.jpg\" alt=\"Stir to coat with sauce and wilt the spinach.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to coat with sauce and wilt the spinach. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123977\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2999-new.jpg\" alt=\"Serve immediately with prepared grits.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve immediately with prepared grits. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123983\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3020-new.jpg\" alt=\"Tanya Holland’s Creole BBQ Shrimp & Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Creole BBQ Shrimp & Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creole Sauce\u003c/h2>\n\u003cfigure id=\"attachment_123993\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2258-new.jpg\" alt=\"Creole Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creole Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 1 cup\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon unsalted butter\u003c/li>\n\u003cli>2 scallions or green onions, white parts only, chopped\u003c/li>\n\u003cli>1 teaspoon minced garlic\u003c/li>\n\u003cli>1 12-ounce bottle hefeweizen (wheat beer)\u003c/li>\n\u003cli>¾ cup Worcestershire sauce\u003c/li>\n\u003cfigure id=\"attachment_123986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2085-new.jpg\" alt=\"Ingredients for Creole Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Creole Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMelt butter in a small saucepan. Add scallions/green onions and garlic and sweat over low heat until softened, about five minutes. Add beer and Worcestershire sauce and increase heat to medium high. Simmer and reduce sauce to a syrupy consistency, about 10 minutes. Remove from heat. Refrigerate any extra sauce.\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/ul>\n\u003ch2>Recipe: Creole Spice\u003c/h2>\n\u003cfigure id=\"attachment_124888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_2426-new.jpg\" alt=\"Creole spice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creole spice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about ½ cup\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 teaspoon cayenne pepper\u003c/li>\n\u003cli>½ teaspoon ground black pepper\u003c/li>\n\u003cli>½ teaspoon sweet paprika\u003c/li>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>2 tablespoons Herbes de Provence\u003c/li>\n\u003cli>2 tablespoons ground cumin\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine all ingredients in a small bowl. Store extra spice in an airtight container at room temperature.\u003c/ul>\n\u003ch2>White Cheddar Grits\u003c/h2>\n\u003cfigure id=\"attachment_123972\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2964-new.jpg\" alt=\"White Cheddar Grits\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123972\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">White Cheddar Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup/140 g quick-cooking grits\u003c/li>\n\u003cli>3 tablespoons heavy cream\u003c/li>\n\u003cli>3 tablespoons unsalted butter\u003c/li>\n\u003cli>1 cup/240 ml grated sharp white cheddar cheese (about ¾ pound/170 g)\u003c/li>\n\u003cli>1½ teaspoons kosher salt\u003c/li>\n\u003cli>Pinch of white pepper\u003c/li>\n\u003cfigure id=\"attachment_124961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_2689-new1.jpg\" alt=\"Grits ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124961\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grits ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Bring 4 cups water to a boil in a medium saucepan. Whisk in grits and cook, stirring occasionally, for about 4 minutes. Stir in cream, butter, and cheese, and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_123944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2795-new.jpg\" alt=\"White Cheddar Grits\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">White Cheddar Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cover and keep warm over very low heat until serving.\u003c/li>\n\u003cfigure id=\"attachment_123973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2969-new.jpg\" alt=\"Cover and keep warm over very low heat until serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and keep warm over very low heat until serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Tanya Holland’s Vegetarian Dirty Rice",
"title": "Celebrity Chefs Recipes: Tanya Holland’s Vegetarian Dirty Rice",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>This dish is fragrant, spicy and very satisfying. It won’t matter whether or not you’re a vegetarian.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>And to make this dish vegetarian it is important that the Worcestershire sauce you use is vegan, made without anchovies. It’s possible to find this product online or in health food stores. Once you make a batch of the Creole spice, you’ll find other excuses to make this dish or add it to your favorite vegetables.\u003c/p>\n\u003cp>I was a vegetarian once for a short period of time towards the end of high school and beginning of college. I decided to join a friend in her dietary preferences and young women often do. There’s strength in numbers. Most of my family thought I was crazy, but I always found plenty to eat and I think it made me more creative when cooking for myself. I still seek out ways to make new combinations for vegetarians who dine in my restaurant, but this is a favorite that’s always on the menu.\u003c/p>\n\u003cp>I attempt to put soul food into a new light by using the freshest, most sustainable and organic ingredients whenever possible. And I personally try to limit my consumption of animal fats and proteins. Balance is the key. Most of our side dishes are vegetarian and some are vegan. I want everyone to feel welcome at \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> and know that they can find something on the menu that they can eat that will also satisfy their cravings for comfort food.\u003c/p>\n\u003cfigure id=\"attachment_123893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2677-new.jpg\" alt=\"Tanya Holland’s Vegetarian Dirty Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Vegetarian Dirty Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Vegetarian Dirty Rice\u003c/h2>\n\u003cp>\u003cem>Fresh vegetable-laden rice sauteed with Creole spices\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Yield: 6-8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1-1/2 cups basmati rice\u003c/li>\n\u003cli>2 tablespoons vegetable oil\u003c/li>\n\u003cli>1/2 yellow onion, diced\u003c/li>\n\u003cli>1 green onion, finely chopped\u003c/li>\n\u003cli>1 green bell pepper, diced\u003c/li>\n\u003cli>1 red bell pepper, diced\u003c/li>\n\u003cli>1 heaping tablespoon minced garlic\u003c/li>\n\u003cli>1 tablespoon chopped jalapeño chile\u003c/li>\n\u003cli>1/4 cup vegan Worcestershire sauce\u003c/li>\n\u003cli>2 tablespoons tamari or soy sauce\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003cli>1 tablespoon chopped fresh thyme\u003c/li>\n\u003cli>1 tablespoon Creole Spice (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>2 teaspoons freshly ground black pepper\u003c/li>\n\u003cli>1 teaspoon coarse salt\u003c/li>\n\u003cli>2 cups fresh spinach leaves\u003c/li>\n\u003cli>Fresh chopped Italian parsley for garnish\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123837\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_1738-new.jpg\" alt=\"Ingredients for Vegetarian Dirty Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Vegetarian Dirty Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123845\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123845\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2491-new.jpg\" alt=\"Tanya Holland preps ingredients for Vegetarian Dirty Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland preps ingredients for Vegetarian Dirty Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123849\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2515-new.jpg\" alt=\"Dice one red bell pepper\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice one red bell pepper \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123848\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2512-new.jpg\" alt=\"Dice one green bell pepper\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice one green bell pepper \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123850\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2548-new.jpg\" alt=\"Prepped vegetables and Creole spice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepped vegetables and Creole spice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>In a large bowl cover rice with cold water. Stir the rice and drain. Repeat this process 5 to 6 times until water runs clear. In a medium saucepan add washed rice and cover with enough water to measure 1 inch above rice. Bring to a boil, then simmer, partially covered until just done, about 20 minutes; do not overcook.\u003c/p>\n\u003cfigure id=\"attachment_123921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2436-new.jpg\" alt=\"Cooked basmati rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooked basmati rice\u003c/figcaption>\u003c/figure>\n\u003cp>In a large skillet over medium-high heat, heat the oil. Add the onions, peppers, and jalapeño chile and cook, stirring until vegetables are soft but still have some crunch and integrity, add garlic to soften with other vegetables and cook about 10 minutes. Sprinkle in Creole spice, herbs and seasoning. Add cooked rice, Worcestershire sauce, tamari, a little bit of water and heat through, stirring until rice is coated with sauce. Add spinach. Lower heat. Cover and cook for another 15 minutes. Taste and adjust seasonings. Garnish with parsley. Serve immediately.\u003c/p>\n\u003cfigure id=\"attachment_123851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123851\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2561-new.jpg\" alt=\"In a large skillet over medium-high heat, heat the oil. Add the onions, peppers, and jalapeño chile and cook, stirring until vegetables are soft but still have some crunch and integrity, add garlic to soften with other vegetables and cook about 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large skillet over medium-high heat, heat the oil. Add the onions, peppers, and jalapeño chile and cook, stirring until vegetables are soft but still have some crunch and integrity, add garlic to soften with other vegetables and cook about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123899\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2602-new-1.jpg\" alt=\"Sprinkle in Creole spice, herbs and seasoning. Add cooked rice, Worcestershire sauce, tamari, a little bit of water and heat through, stirring until rice is coated with sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle in Creole spice, herbs and seasoning. Add cooked rice, Worcestershire sauce, tamari, a little bit of water and heat through, stirring until rice is coated with sauce.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123855\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2614-new.jpg\" alt=\"Add spinach. Lower heat. Cover and cook for another 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add spinach. Lower heat. Cover and cook for another 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123896\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2619-new.jpg\" alt=\"Taste and adjust seasonings. Garnish with parsley. Serve immediately.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste and adjust seasonings. Garnish with parsley. Serve immediately. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123919\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123919\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2684-new.jpg\" alt=\"Tanya Holland’s Vegetarian Dirty Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Vegetarian Dirty Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2659-new.jpg\" alt=\"Tanya Holland tasting the Vegetarian Dirty Rice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland tasting the Vegetarian Dirty Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creole Spice\u003c/h2>\n\u003cp>\u003cem>Yield: Makes about ½ cup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>2 tablespoons Herbes de Provence\u003c/li>\n\u003cli>2 tablespoons ground cumin\u003c/li>\n\u003cli>1 tsp cayenne pepper\u003c/li>\n\u003cli>½ teaspoon ground black pepper\u003c/li>\n\u003cli>½ teaspoon paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine all ingredients in a small bowl. Store extra spice in an airtight container at room temperature.\u003c/p>\n\u003cfigure id=\"attachment_124888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_2426-new.jpg\" alt=\"Creole spice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creole spice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Chef Tanya Holland from Oakland's Brown Sugar Kitchen shares her recipe for Vegetarian Dirty Rice. This dish is fragrant, spicy and very satisfying. It won’t matter whether or not you’re a vegetarian.\r\n",
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"description": "Chef Tanya Holland from Oakland's Brown Sugar Kitchen shares her recipe for Vegetarian Dirty Rice. This dish is fragrant, spicy and very satisfying. It won’t matter whether or not you’re a vegetarian.\r\n",
"title": "Celebrity Chefs Recipes: Tanya Holland’s Vegetarian Dirty Rice | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>This dish is fragrant, spicy and very satisfying. It won’t matter whether or not you’re a vegetarian.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>And to make this dish vegetarian it is important that the Worcestershire sauce you use is vegan, made without anchovies. It’s possible to find this product online or in health food stores. Once you make a batch of the Creole spice, you’ll find other excuses to make this dish or add it to your favorite vegetables.\u003c/p>\n\u003cp>I was a vegetarian once for a short period of time towards the end of high school and beginning of college. I decided to join a friend in her dietary preferences and young women often do. There’s strength in numbers. Most of my family thought I was crazy, but I always found plenty to eat and I think it made me more creative when cooking for myself. I still seek out ways to make new combinations for vegetarians who dine in my restaurant, but this is a favorite that’s always on the menu.\u003c/p>\n\u003cp>I attempt to put soul food into a new light by using the freshest, most sustainable and organic ingredients whenever possible. And I personally try to limit my consumption of animal fats and proteins. Balance is the key. Most of our side dishes are vegetarian and some are vegan. I want everyone to feel welcome at \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> and know that they can find something on the menu that they can eat that will also satisfy their cravings for comfort food.\u003c/p>\n\u003cfigure id=\"attachment_123893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2677-new.jpg\" alt=\"Tanya Holland’s Vegetarian Dirty Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Vegetarian Dirty Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Vegetarian Dirty Rice\u003c/h2>\n\u003cp>\u003cem>Fresh vegetable-laden rice sauteed with Creole spices\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Yield: 6-8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1-1/2 cups basmati rice\u003c/li>\n\u003cli>2 tablespoons vegetable oil\u003c/li>\n\u003cli>1/2 yellow onion, diced\u003c/li>\n\u003cli>1 green onion, finely chopped\u003c/li>\n\u003cli>1 green bell pepper, diced\u003c/li>\n\u003cli>1 red bell pepper, diced\u003c/li>\n\u003cli>1 heaping tablespoon minced garlic\u003c/li>\n\u003cli>1 tablespoon chopped jalapeño chile\u003c/li>\n\u003cli>1/4 cup vegan Worcestershire sauce\u003c/li>\n\u003cli>2 tablespoons tamari or soy sauce\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003cli>1 tablespoon chopped fresh thyme\u003c/li>\n\u003cli>1 tablespoon Creole Spice (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>2 teaspoons freshly ground black pepper\u003c/li>\n\u003cli>1 teaspoon coarse salt\u003c/li>\n\u003cli>2 cups fresh spinach leaves\u003c/li>\n\u003cli>Fresh chopped Italian parsley for garnish\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123837\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_1738-new.jpg\" alt=\"Ingredients for Vegetarian Dirty Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Vegetarian Dirty Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123845\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123845\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2491-new.jpg\" alt=\"Tanya Holland preps ingredients for Vegetarian Dirty Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland preps ingredients for Vegetarian Dirty Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123849\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2515-new.jpg\" alt=\"Dice one red bell pepper\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice one red bell pepper \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123848\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2512-new.jpg\" alt=\"Dice one green bell pepper\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice one green bell pepper \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123850\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2548-new.jpg\" alt=\"Prepped vegetables and Creole spice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepped vegetables and Creole spice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>In a large bowl cover rice with cold water. Stir the rice and drain. Repeat this process 5 to 6 times until water runs clear. In a medium saucepan add washed rice and cover with enough water to measure 1 inch above rice. Bring to a boil, then simmer, partially covered until just done, about 20 minutes; do not overcook.\u003c/p>\n\u003cfigure id=\"attachment_123921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2436-new.jpg\" alt=\"Cooked basmati rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooked basmati rice\u003c/figcaption>\u003c/figure>\n\u003cp>In a large skillet over medium-high heat, heat the oil. Add the onions, peppers, and jalapeño chile and cook, stirring until vegetables are soft but still have some crunch and integrity, add garlic to soften with other vegetables and cook about 10 minutes. Sprinkle in Creole spice, herbs and seasoning. Add cooked rice, Worcestershire sauce, tamari, a little bit of water and heat through, stirring until rice is coated with sauce. Add spinach. Lower heat. Cover and cook for another 15 minutes. Taste and adjust seasonings. Garnish with parsley. Serve immediately.\u003c/p>\n\u003cfigure id=\"attachment_123851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123851\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2561-new.jpg\" alt=\"In a large skillet over medium-high heat, heat the oil. Add the onions, peppers, and jalapeño chile and cook, stirring until vegetables are soft but still have some crunch and integrity, add garlic to soften with other vegetables and cook about 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large skillet over medium-high heat, heat the oil. Add the onions, peppers, and jalapeño chile and cook, stirring until vegetables are soft but still have some crunch and integrity, add garlic to soften with other vegetables and cook about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123899\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2602-new-1.jpg\" alt=\"Sprinkle in Creole spice, herbs and seasoning. Add cooked rice, Worcestershire sauce, tamari, a little bit of water and heat through, stirring until rice is coated with sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle in Creole spice, herbs and seasoning. Add cooked rice, Worcestershire sauce, tamari, a little bit of water and heat through, stirring until rice is coated with sauce.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123855\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2614-new.jpg\" alt=\"Add spinach. Lower heat. Cover and cook for another 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add spinach. Lower heat. Cover and cook for another 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123896\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2619-new.jpg\" alt=\"Taste and adjust seasonings. Garnish with parsley. Serve immediately.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste and adjust seasonings. Garnish with parsley. Serve immediately. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123919\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123919\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2684-new.jpg\" alt=\"Tanya Holland’s Vegetarian Dirty Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Vegetarian Dirty Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2659-new.jpg\" alt=\"Tanya Holland tasting the Vegetarian Dirty Rice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland tasting the Vegetarian Dirty Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creole Spice\u003c/h2>\n\u003cp>\u003cem>Yield: Makes about ½ cup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>2 tablespoons Herbes de Provence\u003c/li>\n\u003cli>2 tablespoons ground cumin\u003c/li>\n\u003cli>1 tsp cayenne pepper\u003c/li>\n\u003cli>½ teaspoon ground black pepper\u003c/li>\n\u003cli>½ teaspoon paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine all ingredients in a small bowl. Store extra spice in an airtight container at room temperature.\u003c/p>\n\u003cfigure id=\"attachment_124888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_2426-new.jpg\" alt=\"Creole spice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creole spice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Recipe: Sweet and Chewy Oatmeal-Chocolate Chip Cookies",
"title": "Recipe: Sweet and Chewy Oatmeal-Chocolate Chip Cookies",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Old-fashioned oatmeal cookies are as comforting as a warm hug. This sweet, chewy cookie recipe, with the added benefit of chocolate chips, is here to hug you.\u003c/em>\u003c/p>\n\u003cp>I love a good oatmeal cookie, especially one that is chewy, slightly crisp on the edges, with a nice balance of sweet and savory. I also find them incredibly versatile, an ideal cookie to personalize to your own tastes. The most obvious addition to a plain oatmeal cookie would be plump, juicy raisins…but I know plenty of folks who won’t even be in the same room with a raisin. For those, I’d throw in some chocolate chips—my favorite embellishment. This recipe is my go-to, and as you can see, I’ve included the chocolate chips. But for the rest of you, if this doesn’t make your heart sing, I offer plenty of variations:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>For plain oatmeal cookies,\u003c/strong> leave out the chocolate chips (seems obvious, right?).\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-raisin cookies,\u003c/strong> swap out the chocolate chips for 1 cup raisins or dried currants.\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-cranberry-white chocolate cookies,\u003c/strong> swap out the chocolate chips for 1 cup white chocolate chips and 1 cup dried cranberries.\u003c/li>\n\u003cli>\u003cstrong>For spiced oatmeal cookies,\u003c/strong> omit the chocolate chips and add 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg.\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-chocolate chip-nut cookies,\u003c/strong> add 1/2 to 1 cup toasted chopped walnuts, pecans, or almonds to the dough when adding the chocolate chips.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5552-new.jpg\" alt=\"Oatmeal-Chocolate Chip Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oatmeal-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Oatmeal-Chocolate Chip Cookies\u003c/h2>\n\u003cp>\u003cem>Makes about 3 1/2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup (2 sticks) unsalted butter, at cool room temperature\u003c/li>\n\u003cli>2/3 cup granulated sugar\u003c/li>\n\u003cli>3/4 cup firmly packed light brown sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003cli>1 1/2 cups flour\u003c/li>\n\u003cli>1 tsp baking soda\u003c/li>\n\u003cli>2 cups old-fashioned rolled oats\u003c/li>\n\u003cli>1 (12-oz) bag bittersweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper.\u003c/li>\n\u003cli>In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy. Add the eggs one at a time, beating until combined, then beat in the vanilla.\u003c/li>\n\u003cfigure id=\"attachment_123550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5268-new-1.jpg\" alt=\"In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5283-new-1.jpg\" alt=\"Add the eggs one at a time, beating until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123548\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the eggs one at a time, beating until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5296-new.jpg\" alt=\"Then beat in the vanilla.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then beat in the vanilla. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In another bowl, whisk together the flour and baking soda. Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined. Stir in the oatmeal and chocolate chips.\u003c/li>\n\u003cfigure id=\"attachment_123632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5302-new.jpg\" alt=\"In another bowl, whisk together the flour and baking soda.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another bowl, whisk together the flour and baking soda. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5305-new.jpg\" alt=\"Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5311-new.jpg\" alt=\"Stir in the oatmeal.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the oatmeal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123566\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5319-new.jpg\" alt=\"Stir in the chocolate chips.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123566\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the chocolate chips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart. Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool.\u003c/li>\n\u003cfigure id=\"attachment_123572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5448-new.jpg\" alt=\"Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5524-new.jpg\" alt=\"Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5609-new.jpg\" alt=\"Serve the Oatmeal-Chocolate Chip Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Oatmeal-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Old-fashioned oatmeal cookies are as comforting as a warm hug. This sweet, chewy cookie recipe, with the added benefit of chocolate chips, is here to hug you.",
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"description": "Old-fashioned oatmeal cookies are as comforting as a warm hug. This sweet, chewy cookie recipe, with the added benefit of chocolate chips, is here to hug you.",
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"headline": "Recipe: Sweet and Chewy Oatmeal-Chocolate Chip Cookies",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Old-fashioned oatmeal cookies are as comforting as a warm hug. This sweet, chewy cookie recipe, with the added benefit of chocolate chips, is here to hug you.\u003c/em>\u003c/p>\n\u003cp>I love a good oatmeal cookie, especially one that is chewy, slightly crisp on the edges, with a nice balance of sweet and savory. I also find them incredibly versatile, an ideal cookie to personalize to your own tastes. The most obvious addition to a plain oatmeal cookie would be plump, juicy raisins…but I know plenty of folks who won’t even be in the same room with a raisin. For those, I’d throw in some chocolate chips—my favorite embellishment. This recipe is my go-to, and as you can see, I’ve included the chocolate chips. But for the rest of you, if this doesn’t make your heart sing, I offer plenty of variations:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>For plain oatmeal cookies,\u003c/strong> leave out the chocolate chips (seems obvious, right?).\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-raisin cookies,\u003c/strong> swap out the chocolate chips for 1 cup raisins or dried currants.\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-cranberry-white chocolate cookies,\u003c/strong> swap out the chocolate chips for 1 cup white chocolate chips and 1 cup dried cranberries.\u003c/li>\n\u003cli>\u003cstrong>For spiced oatmeal cookies,\u003c/strong> omit the chocolate chips and add 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg.\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-chocolate chip-nut cookies,\u003c/strong> add 1/2 to 1 cup toasted chopped walnuts, pecans, or almonds to the dough when adding the chocolate chips.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5552-new.jpg\" alt=\"Oatmeal-Chocolate Chip Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oatmeal-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Oatmeal-Chocolate Chip Cookies\u003c/h2>\n\u003cp>\u003cem>Makes about 3 1/2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup (2 sticks) unsalted butter, at cool room temperature\u003c/li>\n\u003cli>2/3 cup granulated sugar\u003c/li>\n\u003cli>3/4 cup firmly packed light brown sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003cli>1 1/2 cups flour\u003c/li>\n\u003cli>1 tsp baking soda\u003c/li>\n\u003cli>2 cups old-fashioned rolled oats\u003c/li>\n\u003cli>1 (12-oz) bag bittersweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper.\u003c/li>\n\u003cli>In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy. Add the eggs one at a time, beating until combined, then beat in the vanilla.\u003c/li>\n\u003cfigure id=\"attachment_123550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5268-new-1.jpg\" alt=\"In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5283-new-1.jpg\" alt=\"Add the eggs one at a time, beating until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123548\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the eggs one at a time, beating until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5296-new.jpg\" alt=\"Then beat in the vanilla.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then beat in the vanilla. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In another bowl, whisk together the flour and baking soda. Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined. Stir in the oatmeal and chocolate chips.\u003c/li>\n\u003cfigure id=\"attachment_123632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5302-new.jpg\" alt=\"In another bowl, whisk together the flour and baking soda.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another bowl, whisk together the flour and baking soda. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5305-new.jpg\" alt=\"Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5311-new.jpg\" alt=\"Stir in the oatmeal.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the oatmeal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123566\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5319-new.jpg\" alt=\"Stir in the chocolate chips.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123566\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the chocolate chips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart. Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool.\u003c/li>\n\u003cfigure id=\"attachment_123572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5448-new.jpg\" alt=\"Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5524-new.jpg\" alt=\"Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5609-new.jpg\" alt=\"Serve the Oatmeal-Chocolate Chip Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Oatmeal-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Chocolate Chip Cookie Recipe: Delicately Crisp on the Outside, Slightly Chewy on the Inside",
"title": "Chocolate Chip Cookie Recipe: Delicately Crisp on the Outside, Slightly Chewy on the Inside",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Nothing beats a warm, gooey chocolate chip cookie right out of the oven. This surefire recipe has everything you are looking for, delicately crisp on the outside, slightly chewy on the inside.\u003c/em>\u003c/p>\n\u003cp>My Dad, who passed away earlier this year, loved chocolate chip cookies. No holiday, family gathering, or birthday was complete without them. It didn’t really matter which recipe I made, from the Tollhouse version on the back of the chocolate chip bag to some fancy chef-backed recipe I found in a gourmet cookbook, he always loved them.\u003c/p>\n\u003cp>Over the years, I’ve tried countless recipes, then, based on all those trials and successes and sometimes failures, I came up with a version that I really quite like. These are pretty classic…not cakey, but a little fluffy, somewhat chewy, with a nice lightly crisp exterior. \u003c/p>\n\u003cp>I don’t tend to sully my chocolate chip cookies with nuts (besides, my husband is allergic and he would be terribly sad if I “ruined” a batch of cookies with nuts) or other embellishments, but hey, if you love nuts by all means add them. Just be sure they are fresh and toasted. About 3/4 cup chopped toasted pecans, walnuts, or almonds should do the trick.\u003c/p>\n\u003cp>As far as I’m concerned, and certainly as far as my Dad was ever concerned, no cookie swap, cookie platter, holiday or celebration is really complete without these in the mix. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Note:\u003c/em>\u003c/strong> \u003cem>If you like, make a double batch, but be sure you have at least a 5 quart mixer.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0534-new.jpg\" alt=\"Chocolate Chip Cookies \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123689\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chocolate Chip Cookies\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 3 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2½ cups all-purpose flour\u003c/li>\n\u003cli>1½ tsp baking soda\u003c/li>\n\u003cli>1 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 cup packed golden brown sugar\u003c/li>\n\u003cli>⅔ cup granulated sugar\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1 (12-oz) bag bittersweet or semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Position 2 oven racks evenly in the oven. Preheat the oven to 350F. Line 2 baking sheets with parchment paper.\u003c/li>\n\u003cli>In a bowl, whisk together the flour and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat together the butter, sugars, and salt. Beat in the eggs one at a time, scraping down the sides of the bowl. Beat in the vanilla. Add the flour mixture and beat on low just until combined. Add the chocolate chips and beat on low until evenly incorporated.\u003c/li>\n\u003cfigure id=\"attachment_123684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0262-new.jpg\" alt=\"Beat in the eggs one at a time, scraping down the sides of the bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the eggs one at a time, scraping down the sides of the bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123685\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0315-new.jpg\" alt=\"Add the chocolate chips and beat on low until evenly incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123685\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chocolate chips and beat on low until evenly incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly. Bake until the edges are golden brown and the top looks firm, about 14 minutes. Let cool on the sheet for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container. (The cookies are best the day they are made but will last for up to 3 days.)\u003c/li>\n\u003cfigure id=\"attachment_123687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0469-new.jpg\" alt=\"Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0509-new1.jpg\" alt=\"Bake until the edges are golden brown and the top looks firm, about 14 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123699\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the edges are golden brown and the top looks firm, about 14 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "Nothing beats a warm, gooey chocolate chip cookie right out of the oven. This surefire recipe has everything you are looking for.",
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"description": "Nothing beats a warm, gooey chocolate chip cookie right out of the oven. This surefire recipe has everything you are looking for.",
"title": "Chocolate Chip Cookie Recipe: Delicately Crisp on the Outside, Slightly Chewy on the Inside | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Nothing beats a warm, gooey chocolate chip cookie right out of the oven. This surefire recipe has everything you are looking for, delicately crisp on the outside, slightly chewy on the inside.\u003c/em>\u003c/p>\n\u003cp>My Dad, who passed away earlier this year, loved chocolate chip cookies. No holiday, family gathering, or birthday was complete without them. It didn’t really matter which recipe I made, from the Tollhouse version on the back of the chocolate chip bag to some fancy chef-backed recipe I found in a gourmet cookbook, he always loved them.\u003c/p>\n\u003cp>Over the years, I’ve tried countless recipes, then, based on all those trials and successes and sometimes failures, I came up with a version that I really quite like. These are pretty classic…not cakey, but a little fluffy, somewhat chewy, with a nice lightly crisp exterior. \u003c/p>\n\u003cp>I don’t tend to sully my chocolate chip cookies with nuts (besides, my husband is allergic and he would be terribly sad if I “ruined” a batch of cookies with nuts) or other embellishments, but hey, if you love nuts by all means add them. Just be sure they are fresh and toasted. About 3/4 cup chopped toasted pecans, walnuts, or almonds should do the trick.\u003c/p>\n\u003cp>As far as I’m concerned, and certainly as far as my Dad was ever concerned, no cookie swap, cookie platter, holiday or celebration is really complete without these in the mix. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Note:\u003c/em>\u003c/strong> \u003cem>If you like, make a double batch, but be sure you have at least a 5 quart mixer.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0534-new.jpg\" alt=\"Chocolate Chip Cookies \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123689\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chocolate Chip Cookies\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 3 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2½ cups all-purpose flour\u003c/li>\n\u003cli>1½ tsp baking soda\u003c/li>\n\u003cli>1 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 cup packed golden brown sugar\u003c/li>\n\u003cli>⅔ cup granulated sugar\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1 (12-oz) bag bittersweet or semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Position 2 oven racks evenly in the oven. Preheat the oven to 350F. Line 2 baking sheets with parchment paper.\u003c/li>\n\u003cli>In a bowl, whisk together the flour and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat together the butter, sugars, and salt. Beat in the eggs one at a time, scraping down the sides of the bowl. Beat in the vanilla. Add the flour mixture and beat on low just until combined. Add the chocolate chips and beat on low until evenly incorporated.\u003c/li>\n\u003cfigure id=\"attachment_123684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0262-new.jpg\" alt=\"Beat in the eggs one at a time, scraping down the sides of the bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the eggs one at a time, scraping down the sides of the bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123685\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0315-new.jpg\" alt=\"Add the chocolate chips and beat on low until evenly incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123685\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chocolate chips and beat on low until evenly incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly. Bake until the edges are golden brown and the top looks firm, about 14 minutes. Let cool on the sheet for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container. (The cookies are best the day they are made but will last for up to 3 days.)\u003c/li>\n\u003cfigure id=\"attachment_123687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0469-new.jpg\" alt=\"Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0509-new1.jpg\" alt=\"Bake until the edges are golden brown and the top looks firm, about 14 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123699\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the edges are golden brown and the top looks firm, about 14 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cookie Recipe: Chocolate-Dipped Coconut Macaroons",
"title": "Cookie Recipe: Chocolate-Dipped Coconut Macaroons",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003cem>Video recipe by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chewy, sweet coconut macaroons, embellished with rich, dark chocolate, make irresistible party fare, and are terrific for anyone avoiding gluten.\u003c/em> \u003c/p>\n\u003cp>Chewy, crunchy coconut macaroons are one of my husband’s favorites—and he does not have a big sweet tooth (unlucky for him since I love to bake all the time!). He does, however, have a hard time saying no to these and if I’m not careful (or I don’t keep them carefully hidden) they’ll just disappear.\u003c/p>\n\u003cp>The great thing about these cookies, besides the fact that my husband loves them and they’re delicious, is that they are a terrific option for anyone who is gluten-free or lactose intolerant. Making them is an ideal option for a party or gathering where you might have with multiple dietary requirements, whether for yourself or your guests. These are also a favorite for Passover.\u003c/p>\n\u003cp>Coconut macaroons only use a handful of easy-to-find ingredients that you may already have on hand. You can keep them plain, dip them in chocolate like I have suggested here, or take them over the top by drizzling any remaining melted chocolate over the tops of the macaroons.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By the way, don’t confuse these with the delicate, meringue and almond-based French macarons, which are amazing but a completely different confection. \u003c/p>\n\u003cfigure id=\"attachment_123661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5764-new.jpg\" alt=\"Chocolate-Dipped Coconut Macaroons\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Coconut Macaroons \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chocolate-Dipped Coconut Macaroons\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 30 macaroons\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 (14oz) bag sweetened shredded dried coconut\u003c/li>\n\u003cli>4 large egg whites, lightly beaten\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>8 oz semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a mixing bowl, stir together the coconut, egg whites, sugar, vanilla extract, and salt until well combined. Cover and refrigerate until well chilled, about 1 hour.\u003c/li>\n\u003cp>[gallery type=\"mosaic\" link=\"none\" columns=\"1\" size=\"full\" ids=\"123640,123642,123643,123646,123647\"]\u003c/p>\n\u003cli>Position 2 racks evenly in the oven and preheat to 300°F. Line 2 rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet. Repeat to use up all the coconut mixture, spacing the macaroons evenly on the baking sheets. Bake until golden brown, rotating the baking sheets halfway through, about 30 minutes. Transfer to a wire rack and let cool completely. Line the baking sheet with a new sheet of parchment paper.\u003c/li>\n\u003cfigure id=\"attachment_123652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5545-new.jpg\" alt=\"Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5653-new.jpg\" alt=\"Transfer to a wire rack and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, rotating the baking sheets halfway through, about 30 minutes. Transfer to a wire rack and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Melt the chocolate chips in a heatproof bowl in the microwave, stirring every 30 seconds, until smooth. Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet. Refrigerate until the chocolate firms up, about 1 hour.\u003c/li>\n\u003cfigure id=\"attachment_123658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5697-new.jpg\" alt=\"Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>The macaroons can be stored in a covered container in the fridge for up to 3 days.\u003c/li>\n\u003cfigure id=\"attachment_123662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5770-new.jpg\" alt=\" Chocolate-Dipped Coconut Macaroons\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Chocolate-Dipped Coconut Macaroons \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Video recipe by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chewy, sweet coconut macaroons, embellished with rich, dark chocolate, make irresistible party fare, and are terrific for anyone avoiding gluten.\u003c/em> \u003c/p>\n\u003cp>Chewy, crunchy coconut macaroons are one of my husband’s favorites—and he does not have a big sweet tooth (unlucky for him since I love to bake all the time!). He does, however, have a hard time saying no to these and if I’m not careful (or I don’t keep them carefully hidden) they’ll just disappear.\u003c/p>\n\u003cp>The great thing about these cookies, besides the fact that my husband loves them and they’re delicious, is that they are a terrific option for anyone who is gluten-free or lactose intolerant. Making them is an ideal option for a party or gathering where you might have with multiple dietary requirements, whether for yourself or your guests. These are also a favorite for Passover.\u003c/p>\n\u003cp>Coconut macaroons only use a handful of easy-to-find ingredients that you may already have on hand. You can keep them plain, dip them in chocolate like I have suggested here, or take them over the top by drizzling any remaining melted chocolate over the tops of the macaroons.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By the way, don’t confuse these with the delicate, meringue and almond-based French macarons, which are amazing but a completely different confection. \u003c/p>\n\u003cfigure id=\"attachment_123661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5764-new.jpg\" alt=\"Chocolate-Dipped Coconut Macaroons\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Coconut Macaroons \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chocolate-Dipped Coconut Macaroons\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 30 macaroons\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 (14oz) bag sweetened shredded dried coconut\u003c/li>\n\u003cli>4 large egg whites, lightly beaten\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>8 oz semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a mixing bowl, stir together the coconut, egg whites, sugar, vanilla extract, and salt until well combined. Cover and refrigerate until well chilled, about 1 hour.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Position 2 racks evenly in the oven and preheat to 300°F. Line 2 rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet. Repeat to use up all the coconut mixture, spacing the macaroons evenly on the baking sheets. Bake until golden brown, rotating the baking sheets halfway through, about 30 minutes. Transfer to a wire rack and let cool completely. Line the baking sheet with a new sheet of parchment paper.\u003c/li>\n\u003cfigure id=\"attachment_123652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5545-new.jpg\" alt=\"Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5653-new.jpg\" alt=\"Transfer to a wire rack and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, rotating the baking sheets halfway through, about 30 minutes. Transfer to a wire rack and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Melt the chocolate chips in a heatproof bowl in the microwave, stirring every 30 seconds, until smooth. Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet. Refrigerate until the chocolate firms up, about 1 hour.\u003c/li>\n\u003cfigure id=\"attachment_123658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5697-new.jpg\" alt=\"Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>The macaroons can be stored in a covered container in the fridge for up to 3 days.\u003c/li>\n\u003cfigure id=\"attachment_123662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5770-new.jpg\" alt=\" Chocolate-Dipped Coconut Macaroons\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Chocolate-Dipped Coconut Macaroons \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
