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Tuesday, February 11, 2020
8 Aphrodisiac Foods to Try This Valentine’s Day
Valentine’s Day is just around the corner—the lovey dovey holiday when you show your honey just how much you care. Forget an overpriced steak dinner or drugstore chocolate box, though. This year, instead of eating the same old thing, why not use the romantic occasion to serve up a meal that will have you and your better half feeling extra amorous?
“Your brain is your biggest sex organ, so your sex drive is affected by what you put into it,” says certified culinary nutritionist Trudy Stone. “This makes aphrodisiac foods more fact than myth. In fact, your sex life can be negatively impacted if you have a vitamin or nutrient deficiency.”
Want to make sure what’s on your plate clears the way for fireworks in the bedroom? Here’s what to serve up.
Arginine
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Arginine might not have the most familiar name, but you’ve definitely come across this amino acid in popular foods like chickpeas, lentils, turkey, chicken, and spirulina. Arginine helps to promote circulation throughout the body and to extremities, says Stone. “This one is especially important for men with erectile dysfunction,” she says. “[Arginine, also known as L-arginine,] is like Viagra. It increases the action of nitric oxide—but without the potential side effects.” Try our Basic Whole Roasted Chicken recipe, and our Swiss Chard with Lentils and Feta Cheese recipe on the side.
Seafood
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Oysters are probably the first food that comes to mind when you think “aphrodisiac.” But it’s not just mollusks that can have a positive effect on your evening; fish or shellfish are just as beneficial due to their high levels of zinc, according to Stone. “Experts believe the nutrient is linked to increased levels of the sex hormone testosterone, which drives libido,” she says. Zinc can also be found in pumpkin seeds, hemp seeds, cashews, eggs, and dark chocolate. Why not try an oyster appetizer and dark chocolate confection for dessert for a double dose? Get our Oysters with Prosecco Mignonette recipe (or if you like things cooked, our Baked Oysters Chowder recipe), and follow it up with our Dark Chocolate Ganache Tart recipe.
Healthy Fats
Jeanine Donofrio
It’s pretty tough to make a delicious dish without fat. And it might also be pretty difficult to feel fully satisfied in other ways if you’re not getting enough of the stuff. “[Healthy fats] help with blood flow and regulate the sex hormones, testosterone and estrogen—both needed for a healthy sex drive,” Stone says. So serve up some guacamole (our Toasted Almond and Apricot Guacamole recipe, perhaps), cook up some fish (like our Basic Fish Baked in Parchment recipe), or add in coconut oil to your meal—all three are good sources of fat. Try this Vegan Dark Chocolate Avocado Mousse with Coconut Cream recipe too.
Saffron
Sometimes splurging can be a good idea. That’s especially true when it comes to saffron, which is one of the most expensive spices in the world, and can do more than just liven up everything from stew to ice cream. Initial research has shown saffron can improve sexual dysfunction in some women, including helping with problems like arousal, lubrication, and pain. Sounds like it’s worth the price! Try this Saffron Pear Cake recipe.
Fenugreek
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Fenugreek, an herb which can be used to make curries or whose seeds can be sprinkled in salads, can have a major effect on feel-good hormones, says weight loss and food management doctor Michael Jay Nusbaum, M.D., chief of bariatric surgery at Morristown Medical Center. “Its seeds are often used in South Asian dishes, but it’s also popular in Ayurvedic medicine as an anti-inflammatory, libido-boosting treatment,” Nusbaum says. “The reason is that this herb contains compounds that stimulate the body to make the sex hormones—estrogen and testosterone.” Try our Chicken Tikka Masala recipe.
Arugula
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Just like your go-to salad can perk up your lunchtime, arugula can pave the way for more afternoon delight in your future. “Environmental toxins are believed to negatively impact libido, which is why arugula should be part of your salad,” Stone says. “It contains minerals and antioxidants that block absorption of environmental contaminants.” Sounds like a good excuse to pack some greens in your lunchbag more often. For Valentine’s Day, try our Seared Scallops with Lemony Farro and Arugula Salad recipe.
Wine
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Grab your corkscrew! Vino ends up on lots of V-Day menus for one major reason: it helps to make you feel romantic. “Wine is a classic aphrodisiac and without question a mood setter,” says Nusbaum, also surgical director of the Metabolic Medicine and Weight Control Center. “Both red and white wine can lower inhibitions, but red wine can also boost your libido. So, if you need to take that edge off to help you get in the mood, what better than sharing a bottle of red wine?” Pour it up!
Ginseng
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Candlelight. Frank Sinatra tunes. Ginseng? OK, the herb isn’t typically on your February 14th mood-setting checklist, but maybe it should be. Ginseng, an herb often found in Chinese medicine, has shown indications that it could lead to a better love life, according to Nusbaum. “In particular, red ginseng is commonly used to treat both men and women for not only low libido but also sexual function,” he says. Red ginseng has also been thought to boost sexual arousal in menopausal women, initial research has indicated. Try this Vegan Blood Orange Ginseng Margarita recipe.
Get more romantic recipes, tips, and tricks at our Valentine’s Day headquarters, including great last-minute Valentine’s Day gift ideas.
Related Video: Pucker Up for This Valentine’s Day Cocktail with Kombucha
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10 Salads to Take for Lunch
Refuel and reenergize at lunch with these sensational salads! They're far from boring, pack in all those nutritious fruits and veggies, and will have you going back for seconds, guaranteed.
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Monday, February 10, 2020
10 International Sauces to Brighten Your Winter Kitchen
We rounded up some of the best international sauce recipes from around the world to jazz up your dinners.
Sometimes the winter starts to feel a little monochromatic. January’s resolutions plus cold weather lethargy can lead to some ho-hum dinners, the weather gives new meaning to “50 Shades of Grey,” and your routine becomes…well, routine. You may feel like your life is lacking a little…sauciness. The solution? Just add sauce.
For inspiration in adding color and flavor back into your life, long before the leaves and flowers take over the operation, look to the globe. Without needing to go full throttle on exotic vacation plans or full scale culinary projects, just about every cuisine on earth shares a method for enlivening simple dishes through sauce. Best of all, most of these 10 international sauces stay on the sunny side of good-for-you, for perking up your winter meals without sacrificing any recently implemented health goals.
Peru: Aji
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Peru claims more than its fair share of the world’s top restaurants, and it’s no wonder, with its culinary approach to brightness and freshness. Aji is a condiment based on pulverized pepper paste in a wide variety of colors, to form a sauce that comes together with little more than a blender. With herbs and vinegar kicking the brightness up to 11, and just a touch of egg yolk and oil for richness, you’ll want to put this Peruvian sauce on everything. Get Chef José Luis Chavez’s Aji Verde recipe.
India: Chutney
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From the Indian subcontinent, chutney is here to check all of your flavor boxes by combining sweet, savory, and spicy elements in one easy relish. A mere spoonful of this delightfully balanced fruit-based preserve does wonders for adding intrigue to proteins like pork and chicken, or even when indulging in some cheese. Chutney invites experimentation and variety as to what fruits, aromatics, and spices are involved, for endless possibilities. Get our Spicy Plum Chutney recipe.
Related Reading: Dip Into These Essential Indian Condiments
China: Sichuan Chili Oil
Hana Asbrink
And sometimes you just really, really need a little spice. Or a lot. Enter Sichuan chili oil, which you may recognize as that which sits in little jars or bowls at your favorite Szechuan restaurant, and which (rightfully) may have scared or scarred you as a child. A little goes a long way, and, if you believe as I do, that eggs and peppers were born to be together, you can employ Sichuan chili oil for any meal of the day. You can certainly make it yourself, such as in this Sichuan Chili Oil recipe from Lins Food, but if you want to buy, Chowhound’s Executive Editor Hana Asbrink swears by Fly By Jing’s Sichuan Chili Crisp, or you can even see if your favorite local restaurant bottles and sells theirs, like Junzi Chili Oil.
Yemen: Zhoug
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We are definitely not talking about Yemeni cuisine enough in this country, but let a sauce—zhoug—be the best ambassador to open up the conversation. A fiery spice paste with flair from herbs and depth from cumin, it is believed to prevent illness and strengthen the heart. Let’s go, 2020. Not just for proteins, zhoug is also an excellent dressing for vegetable or grain salads. Get Aliza Green’s Zhoug recipe.
Spain: Romesco
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The grinding of peppers is the basis for many an excellent sauce on this list, and Spain also has one to offer. A departure from the more bright and spicy entries here, romesco utilizes roasted red peppers with almonds, paprika, and a bit of torn bread for a pepper sauce that is deeper and smokier, with a richer texture. Try it as a pasta sauce or with seafood, or it can masquerade as sauce’s sassier cousin: dip. Get our Romesco recipe.
Haven's Kitchen Red Pepper Romesco, $7.99 on Amazon
For moments when a little sauce would help but a little time isn't available.
Greece: Tzatziki
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Full strength Greek yogurt puts tzatziki squarely in keto-friendly territory, but that’s low on the list of reasons to try it. Its tangy, garlicky, and creamy characteristics are the primary reasons, plus the needed green element coming from cucumbers and dill. Lower-fat Greek yogurt can also be employed here; either way the result is a sauce that can take on absolutely everything. Get our Tzatziki recipe.
Guadeloupe: Sauce Chien
Colloquially known as “dog sauce” for reasons that remain mysterious (perhaps related to its drool-worthiness), Sauce Chien is appropriate for any and all seafood preparations common in the south Caribbean, plus goat, or chicken. Comprised of chopped habanero peppers or scotch bonnets and copious amounts of garlic, then brightened with vinegar, cumin, and lime, frankly I’d happily put this spicy, sharp sauce on just about anything. Get the Sauce Chien recipe.
Sicily: Caponata
Caponata is Sicily’s answer to France’s ratatouille, where a foundation of melted eggplant plays host to a plethora of other savory ingredients, for a sauce that can almost be a meal unto itself. Olives and capers add a touch of brininess, tomatoes and herbs add acidity and freshness, and occasionally raisins and pine nuts are invited to the party for a little sweetness and texture. Basically, caponata has everything, and soon it will also have your love. Get the Eggplant Caponata recipe.
Japan: Miso Sesame Ginger Dressing
I know it’s tempting to believe that the addictive dressing that comes on the salad at your favorite sushi place is just a thing of beautiful mystery, but the thing is, you can totally make it at home for enjoyment with or without sushi, or even salad. Miso is a paste made from fermented soybeans, which can easily be found at conventional or international grocers, or online. Everything else may very well be in your cabinet right now. Get the Miso Sesame Ginger Dressing recipe.
Argentina: Chimichurri
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Pesto usually takes center stage where sauces based on herbs are concerned, but Argentina’s chimichurri is here for the one-up. With the happiest of marriages between parsley and oregano, with garlic, chili flake, and olive oil sealing the deal, chimichurri belongs with beef in a way no other sauce does. Get our Argentine Chimichurri recipe.
Related Video: How to Make Summer Rolls with Peanut Sauce
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Easy Shortcuts To a (Mostly) Homemade Valentine’s Day Dinner
Valentine’s Day is on a weekday again this year, but that doesn’t mean you can’t swing a memorable home-cooked dinner for your girlfriend, boyfriend, or even your mom (no judgements here!). The key is employing a few shortcuts—as Ina says, “store-bought is fine,” in many cases—and knowing where to concentrate your efforts. So here are some expert tips for easy Valentine’s Day dinners (and desserts).
Less Is More
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First, memorize this mantra when trying to impress her or him on Valentine’s day with a dinner that feels special: “Less is more.” That’s sage advice from Christopher Kimball, the founder of Milk Street, a site dedicated to home cooking. Back when he was first starting as a chef, Kimball would host elaborate dinners, churning out seven-plus courses. But these days, he prefers to hone in on one or two easy dishes (we especially like this Grilled Skirt Steak with Red Miso, or this easy Chicken Pho) and dedicate the extra time to having a conversation with his guests and, you know, actually enjoying the evening.
The same concept applies to an intimate dinner for two. “It’s going to take you three times longer than you think to make it,” Kimball explains. “So I would start with the simplest possible menu, and no one’s going to complain that you didn’t make four other things.”
Related Reading: How to Pull Off a Perfect Wine & Cheese Valentine’s Dinner
Sometimes, the most intimidating aspect of preparing a home cooked dinner for your Valentine (something that goes beyond your weekly salmon-and-brown-rice-routine) can be the front-end work of grocery shopping and preparing the ingredients. But don’t panic—there are a few basic ways to streamline the process.
Shop Smarter
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“The thing that I tell people a lot when they’re cooking for two,” says Dan Zuccarello, the Executive Food Editor at America’s Test Kitchen, “is to rethink the way that they shop for their groceries.” For a dinner for two, he suggests going for quality over quantity. Meaning, buying the perfect amount of organic vegetables over bulk non-organics, and opting for smaller organic or grass-fed cuts from the meat counter.
Also, keep an eye out for your grocery store salad bar. It’s a solid option for pre-cut vegetables like broccoli florets or sliced onions, and the produce there is generally fresher than in packaged salad or sauté kits.
Stocking up on pantry basics and what Kimball calls “big flavor ingredients”—soy sauce, fish sauce, gochujang, a great vinegar—is another simple way to add tons of different layers to a meal without making your pasta from scratch or trying your hand at a complicated ramen. “Let your pantry do the work,” he advises.
Take Sensible Shortcuts
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And when possible, always go with store-bought items that are just as good as homemade. For example, most home cooks who know what they’re doing will always tell you puff pastry is not worth the time or effort to make from scratch. Also, pre-made rotisserie chicken is a home chef’s go-to and can and should be mixed into a soup, casserole, or pot pie.
Or consider whipping up your own pizza. Grocery stores, including Trader Joe’s, and some neighborhood pizzerias, sell standout pizza dough. (We also love Rao’s Marinara as far as bottled sauce options go.) Add fresh mozzarella, some basil, and a nice bottle of red and you’re done. Bonus points if it’s heart-shaped. You can also use the dough for calzones, stromboli, or even zeppole.
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As a general rule of thumb, avoid relying on pre-cooked foods that are tricky to reheat or toughen quickly, like steak or fish. To save time when preparing meat, Angela Davis, food blogger and recipe developer behind The Kitchenista Diaries, recommends salting the meat the night before to bring out more flavor in the pan.
Don’t Neglect Dessert
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If there’s one course you should try to make on Valentine’s Day, dessert might just be it. And because you have to do chocolate on Feb. 14th, mug cakes might just be that special unicorn of sweets you’re looking for. These individually portioned cakes are quick to assemble, and you can nuke them in just a few minutes.
Other chocolate options are Pots de Crème, which can be made ahead of time and stored in the fridge, or even brownies with special mix-ins.
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Or make our pretty-in-pink Chocolate Raspberry Cream Pie recipe—but sub in a store-bought graham cracker crust and a good-quality raspberry syrup if you’re short on time.
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Keep in mind fruit is super versatile and has seemingly endless variations. Davis suggests rolling out puff pastry and baking with fresh fruit and brown sugar, or even just combining berries, hand-whipped cream, and balsamic. And remember, nobody is going to turn down chocolate chip cookies baked from frozen dough.
Related Reading: How to Make Dessert for Two
But Remember…
Of course, even the best-laid plans might still go awry. Just in case you don’t make it home in time to get those filets on the table at 7 p.m. as planned, we say stock up on a few of Trader Joe’s beloved hors d’oeuvres, like the vegetable bird’s nests or French onion soup bites, in case you really get in a bind. After all, there’s nothing more romantic than a meal of improv small bites to share and a good bottle of wine.
Get more sweet recipes, tips, and tricks at our Valentine’s Day headquarters, including great Valentine’s Day gift ideas.
Related Video: Pucker Up for This Valentine’s Day Cocktail with Kombucha
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Hanger Steak with Shallots
Tender juicy hanger steak! Quickly sear this steak in a hot pan and then serve with a sauce of shallots and butter in a wine reduction. This makes an easy, yet impressive, home cooked meal.
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What Is the Difference Between Crème Brûlée and Flan?
Silky smooth, sweet, rich custards are a sensual way to end a nice meal without being too heavy. Dessert custards all share something in common: a glossy, silken texture and lavish flavor. The difference between crème brûlée and flan (two of our favorite kinds of custard) lies in four factors: the ratio of ingredients, the manner in which the custard is thickened, the method of cooking, and any additional components. Those extra components—different toppings and presentation—are easiest to see.
Bellemain Porcelain Ramekins, 6 for $12.95 on Amazon
Both desserts are commonly served in dainty ramekins for individual portions.
The Balance of Eggs, Sugar, and Dairy
In custards, the proportion of eggs to sugar to dairy is critical, since texture and flavor hang in delicate balance. Eggs lend sturdiness, and the most opulent custard desserts contain only egg yolks. Sugar also affects texture: The more sugar in a custard, the less firm it will tend to be, and the longer it will take to set. And the amount of fat in your dairy, whether cream or milk, will affect the dessert’s level of richness.
Which Thickening Agent?
Custard is set in one of three different ways: with eggs, starch, or gelatin. Crème brûlée, pots de crème, and flan are thickened with egg; in contrast, pastry cream and American-style cheesecake often employ cornstarch or flour. Gelatin is used to add a gel-like consistency to Bavarian cream and most mousse recipes. And Mexican flan uses condensed milk and evaporated milk along with eggs.
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Cooking and Serving Method
All custards are set using low, gentle heat. However, they fall into one of two categories: stirred (cooked on the stovetop) or baked (set in a water bath in the oven). Crème anglaise, pastry cream, mousse, and pudding are stirred; flan, crème brûlée, and pots de crème are baked. Custards can also be served at a wide range of temperatures: Serve crème anglaise warm, and it’s a sauce; freeze it and it becomes ice cream (and vice versa).
Additional Components
More elaborate custard desserts involve additional components, such as toppings or coatings. Crème brûlée contains a layer of hard caramelized sugar on top, achieved by melting sugar with a blowtorch; crème caramel is coated in a layer of soft caramel sauce before being turned out.
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Flan is often made in a souffle dish, which is basically just one big ramekin.
When it comes to crème brûlée and flan, it’s mostly the toppings that distinguishes the two, as well as the presentation. The former has that signature crackly sugar crust on top, and the latter has the gooey, soft caramel top. Crème brûlée is served within mini soufflé dishes, and flan is served out of the baking dish, standing alone. And it’s also the culture each dessert hails from: French and Latin American cuisines, respectively.
Try your hand at one or the other, or both, and don’t forget your spoon!
Classic Crème Brûlée
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The classic baked custard made with sugar and thickened with egg yolks and cream is famously topped with sugar that’s torched or broiled to form a hard caramel crust. This basic crème brûlée just uses light and heavy creams, sugar, vanilla, and yolks. Swap in vanilla bean seeds instead of vanilla extract for a speckled look and more intense vanilla flavor. Get our Crème Brûlée recipe.
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This refillable butane torch (with safety lock) is a great, safe way to play with fire in the kitchen.
Coconut Flan
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Flan (also known as crème caramel) is a custard of sugar, milk, cream, and egg yolks, baked in a caramel-sauce-lined ramekin until soft and wiggly. Our coconut flan has rum, coconut cream, and Get our Coconut Flan recipe.
Eggnog Crème Brûlée
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Buy some eggnog (or make it yourself if you can’t find any) and add some nutmeg and you’ve got a winter holiday-style sweet custard with the glorious crackly crust. Regular granulated sugar works well, but superfine sugar melts even more easily. Get our Eggnog Crème Brûlée recipe.
Microwave Crème Brûlée
It won’t look as pretty, but with a microwave and a toaster oven, you can make this delicate dessert (which is certainly fancier than a mug cake). No need for a blow torch if you don’t have or want one. You can broil the sugar on top of the custard to get that hardened sugary layer that defines this dessert. Get our Microwave Crème Brûlée recipe.
Pumpkin Pie Flan
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Pumpkin purée, graham crackers, cinnamon, sour cream, and all-spice flavor this flan. It’s the best of both worlds. Get our Pumpkin Pie Flan recipe.
Other Dessert Custards: A Cheat Sheet
Crème anglaise is a stirred custard made with milk, sugar, and eggs (or sometimes gelatin).
American-style pudding is often made with cream and milk, sugar, gelatin, and a starch thickener such as cornstarch. It sometimes contains no eggs. Get our Easy Vanilla Pudding recipe.
Mousse is a stirred custard made with sugar, eggs, and gelatin; it’s lightened with the addition of egg whites and whipped cream. Get our Basic Chocolate Mousse recipe—and see the specific differences between mousse and pudding.
Pastry cream is a stirred custard made with milk, sugar, and egg yolks, and a large amount of thickener such as flour or cornstarch. Get our Strawberry Tart with Citrus Pastry Cream recipe.
Pots de crème are loosely set baked custards composed of cream, sugar, and egg yolks. Get our Chocolate Pots de Crème recipe.
Cheesecake is a baked custard made with sugar, eggs, and cream cheese, and often made firmer with the addition of flour. Get our Nutella Chocolate Cheesecake recipe—and see more about all the different types of cheesecake.
If you want even more recipe ideas than the suggestions above, check out our many custard recipes and dessert recipes.
— Susannah Chen’s original 2014 article was updated by Amy Sowder and Jen Wheeler.
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