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Ann Pittman

Recent Posts By Ann Pittman

Mad About Matcha: Matcha-Tahini Ice Cream

There’s something in the air … Can you feel it? No, it’s not spring fever. It’s matcha fever. Here we’ll share tasty, fun ways to put this hot ingredient to cool use. Matcha-Tahini Ice Cream We’ve been seeing a lot of sesame ice cream on social media, and, let’s be honest, drooling over the idea. And you know what? It’s […]

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Obsessed with Korean: The Drinks

As a country, we seem to be quite smitten with Korean food—and for good reason. It’s anything but subtle, boasting intense flavors ranging from fiery to potently garlicky to fermenty-funky to salty-sweet … or some glorious combination of all the above. Here, an exploration of some of the defining dishes from this burgeoning cuisine.  If you want to have an authentic Korean dining experience, you […]

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Obsessed with Korean: The Banchan

As a country, we seem to be quite smitten with Korean food—and for good reason. It’s anything but subtle, boasting intense flavors ranging from fiery to potently garlicky to fermenty-funky to salty-sweet … or some glorious combination of all the above. Here, an exploration of some of the defining dishes from this burgeoning cuisine.  A classic Korean meal has this wonderfully charming characteristic: lots and lots […]

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How to Make Crunchy Fried Grains

Ann Taylor Pittman shares her favorite technique from her new cookbook, Everyday Whole Grains, available now at bookstores and on Amazon.  This is my favorite discovery, my favorite technique in this book—and you’ll see it used in several of the recipes. Yes, as the recipe title indicates, I am deep-frying whole grains. Why? First off, don’t worry. If you keep the […]

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Local Everyday Whole Grains Cooking Class

If you live in or near Birmingham, Alabama (Cooking Light‘s hometown), I’ll be leading a cooking class in May featuring some of my favorite recipes from my new book, Everyday Whole Grains. Date: May 14, 2016 from 1:00 to 3:00 Location: Sur la Table at the Summit / Birmingham, AL Click here to register. Here’s a taste of what you’ll […]

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One Green Thing Series: How I’ve Become a Constant Composter

Cooking Light editors are counting down to Earth Day with simple and effective ways they’ve eliminated waste and cut back on resource usage. In this series, each editor will talk about One Green Thing they’ve done in their own home, office, or general life to hopefully make our planet just a little bit healthier. In an ideal world, I would […]

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Obsessed with Korean: The Rice Cakes

As a country, we seem to be quite smitten with Korean food—and for good reason. It’s anything but subtle, boasting intense flavors ranging from fiery to potently garlicky to fermenty-funky to salty-sweet … or some glorious combination of all the above. Here, an exploration of some of the defining dishes from this burgeoning cuisine.  Let’s talk about rice cakes for just a minute. Not the […]

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Mad About Matcha: Buttermilk-Glazed Matcha Donuts

There’s something in the air … Can you feel it? No, it’s not spring fever. It’s matcha fever. Here we’ll share tasty, fun ways to put this hot ingredient to cool use. Buttermilk-Glazed Matcha Donuts Rejoice, donut lovers—we have a fluffy, whole-grain donut recipe that’s quick and easy to make. We like the buttermilk-vanilla glaze, but if you’d like to […]

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Obsessed with Korean: The Noodles

As a country, we seem to be quite smitten with Korean food—and for good reason. It’s anything but subtle, boasting intense flavors ranging from fiery to potently garlicky to fermenty-funky to salty-sweet … or some glorious combination of all the above. Here, an exploration of some of the defining dishes from this burgeoning cuisine.  Whenever I think of Korean noodles, I always think of chapchae […]

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Mad About Matcha: Matcha Cheesecake Bars

  There’s something in the air … Can you feel it? No, it’s not spring fever. It’s matcha fever. Here we’ll share tasty, fun ways to put this hot ingredient to cool use. Matcha Cheesecake Bars A good hit of lemon rind offers a sunny lift that balances the earthy matcha.When making the pistachio shortbread crust, be sure not to […]

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