Stories, recipes, class schedules and more from Caroline Barrett
This recipe is part of my March 2023 TU story. Read it all here. Now, on to the sweet part: I baked up a loaf of carrot bread, so we would have some sugary carbs to eat, both before and after a long run. Here’s the deal with this cake-disguised-as-bread […]
This recipe is from my March 2023 TU story. Read the whole thing here. Tofu is also good post-exercise eats. It’s another high-protein food that’s easy to cook and is like a blank canvas: good for many different flavors and any color of vegetable you want to throw at it. […]
Part of my March TU story and goes along with Crispy Tofu and Broccoli Sheet Pan with Chile-Peanut Oil and piced Carrot Bread with Gingersnap Crumble. We eat a lot of eggs. From the oh-so-humble hard-cooked egg – that workhorse of a nutrition ideal – to fluffy weekend morning eggs […]
Here’s my Times Union column from March. You can see it on their website, or read below. This story goes along with Egg Salad with Pickles and Dill, Crispy Tofu and Broccoli Sheet Pan with Chile-Peanut Oil and Spiced Carrot Bread with Gingersnap Crumble. My husband and I have registered […]
This recipe is part of my February TU story and goes along with Olive Salad, Spanish Style and Patatas Bravas with Saffron Alioli. Paul and I were surprised to learn how beloved chocolate is in Spain. Hot chocolate was as common as coffee. There were stores selling boxed chocolates […]
This recipe is part of my February TU story, and goes alone with Olive Salad, Spanish Style and Banana and Nutella Empanadas. Paul and I feasted on potatoes while we were in Madrid and had them at nearly every meal, in every conceivable way. There were the beloved potato chips. […]
This recipe is from my Times Union story for February, and goes along with Patatas Bravas with Saffron Alioli and Banana and Nutella Empanadas. One cafe we visited in Madrid had a salad listed on its menu, no description. It was just: salad. I typically like salad, no matter what […]
Here’s my February TU column: all about our wonderful week, spent wandering the streets of Madrid. See it on the Times Union website here, or read below. This story goes along with Olive Salad, Spanish Style, Patatas Bravas with Saffron Alioli and Banana Nutella Empanadas. Our big trip was made […]
This recipe is part of my January 2023 TU story. It goes along with Cowboy Caviar, Only Better and Apricot Ginger Pistachio Bars. It doesn’t take a lot to make us happy when it’s stark and wintery outside. A big January afternoon might look like this: an hour of ice […]
These bars are part of my January 2023 TU story, and go along with Cowboy Caviar, Only Better and Roasted Broccoli Soup with Turmeric and Coconut Milk. The standards for fun around here reached an all-time low when I began looking at baking as a legitimate event, something that not […]