Stories, recipes, class schedules and more from Caroline Barrett
Here you can add a short category description.
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 […]
Serves 4 8 ounces pappardelle 3 tablespoons olive oil 8 sage leaves 4 large eggs ½ cup grated Pecorino Romano Pasta cooking water 1 teaspoon cracked black pepper 6 ounces hot smoked salmon, broken apart For serving: grated Pecorino Romano, black pepper Bring a large pot of water to boil […]
Serves 4 Kosher salt 3 ½ pound chuck roast Olive oil 1 yellow onion, peeled and chopped 2 garlic cloves, chopped 4 cups beef broth (unsalted, if store-bought) 1 cup red wine 2 tablespoons tomato paste 1 bay leaf 1 sprig fresh rosemary 3 sprigs fresh thyme 1 teaspoon kosher […]
Serves 4 One 2.5 pound chicken, quartered Olive oil 1 rounded teaspoon kosher salt One lemon, sliced into thin rounds 2 heads garlic, tops sliced 2 tablespoons za’atar Preheat the oven to 350 degrees (see note about cooking temperatures and times.) Rinse the chicken and pat dry with paper towels. […]
From my August TU story, The Zoe tree. Quinoa bowls were born from an idea Zoe herself gave to me. If your kids are anything like mine, they love to eat out. They go out for coffee, for smoothies, for ice cream and sandwiches, even when there’s a full refrigerator. […]
This is part of my May 2022 Times Union story, all about food and exercise and sharing with the people you love (it’s always better that way.) Read the whole story here. Here’s a recipe for kofta, which is excellent party food (see above about food eaten with the people […]
This recipe is part of my April Times Union story. Read the whole thing here. Asian chicken salad is a throwback to a similar dish from the ‘90s, one we sought out and ordered often in restaurants. Make this salad with any chicken: Poached breasts, leftover roasted chicken or thighs […]
Part of my March 2022 Times Union story, about Elliot choosing a college. We have a deep and lasting love for spanakopita in our house, especially Elliot. If you aren’t familiar, it’s a Mediterranean dish packed with spinach, cheese and herbs. Creating the filling isn’t hard: Sautéed onions and garlic […]
Part of my Times Union story in February 2022. Read it here, and see the recipe below. Winter weekends beg for a big pot of simmering soup, and this recipe delivers on warmth and flavor. Moroccan food is famouWinter weekends beg for a big pot of simmering soup, and this […]