Dairy-free milk has been in grocery stores and supermarkets across the country for a while now, giving customers a wide range of nut and plant based options. From almond to coconut, there a copious products available. More recently however, a new wave of lactose-free products have emerged, proclaiming their real dairy base that lactose-intolerant individuals can still enjoy.
I’ve seen more and more lactose-free milks in stores around NYC and advertised on TV, so I decided to look into this trend further to really see what it’s all about.
First, what exactly are the differences between dairy-free and lactose-free milks? Dairy-free products contain no dairy at all and are made from plants, nuts and grains, while lactose-free products are made from real dairy, just with all of the lactose removed. Neither contain lactose but are quite different based on the ingredients they’re made from.
The biggest complaint that most people have about dairy-free milk is that they’re not as creamy as real milk (the water content is very high). Lactose-free products are helping with this, and brands such as Lactaid sell Fat Free, Low Fat 1%, Reduced Fat 2% and even Whole Milk varieties.
Whether you’re lactose intolerant or are just curious about alternative milks, I say jump on this trend and try lactose-free milk. It’s great for you and quite delicious.
PS. This Fairlife brand is Roxie approved!
It’s been some time since my last post on CC&BT; it has been a crazy few months! I moved back to Manhattan (it’s a long story…see ya later Brooklyn!), continued my career at the Food Network, and most importantly, got a puppy!
I’m happy to introduce you guys to Roxie; my spunky Boston Terrier who loves to give kisses, chew on abandoned socks and watch her mama cook. Now that I’ve become more acclimated to life with a new pup, I’m happy to be back in the kitchen, now just with a new sous chef to help me along the way!
For my first recipe back, I decided to bake something that can be made all year round and for pretty much any occasion; biscuits! For a special twist, I added lots of coarsely ground black pepper and thinly sliced scallions. Lets just say, these biscuits are human and puppy approved.
To make these Black Pepper Biscuits with Scallions, click on the link here, along with all the other Sides Dishes on Coffee, Cabs and Bar Tabs. Thanks for reading and as always, happy cooking!
Happy Super Bowl Sunday!
While you gather this evening with friends and family, I hope your belly’s are filled with all of your party food favorites. One of my go-to party dips is buffalo chicken dip because of the tangy and spicy flavor. If you’re looking for a fun twist on this classic recipe, add cauliflower and you’ll have a new fan-favorite recipe. Tender cauliflower pairs perfectly with the hot sauce and cheddar cheese…you won’t want to put it down, trust me!
Check out the recipe here for Buffalo Cauliflower Dip. Also, check out the classic recipe for Buffalo Chicken Dip here, as well as all of the other Snacks and Starters on CC&BT. Whoever you’re cheering for, go team and happy cooking!
Happy New Year from Coffee, Cabs and Bar Tabs!
I hope your 2018 is off to a wonderful start and you’re staying warm. In New York, it’s been below freezing for weeks now, and I’ve been craving soups and stews for almost every meal. For most of the country, there have been record low temperatures, so I decided to make a warm and satisfying soup that’s perfect to make this time of year. So check out the newest recipe on CC&BT, Creamy Tomato Soup!
This tomato soup has incredible flavor, thanks to the fresh thyme and sherry vinegar. And the heavy cream isn’t the only ingredient making this soup blissfully creamy. Cauliflower provides even more body and creaminess, plus you get added nutrition from this hidden vegetable. Serve with an extra few grinds of black pepper for a delicious soup that will warm you from the inside out.
To make this Creamy Tomato Soup, check out the recipe here, along with other warming and satisfying soup recipes. Happy cooking from CC&BT!
Summer seems to be hanging around in New York City, and the weather is so warm that it feels like we should be eating summer squash instead of hearty fall dishes. So for dinner this evening, I decided to use up those last heirloom tomatoes and fresh baby spinach, and make a dish with classic French technique; Shrimp and Artichokes en Papillote.
Baking fish in parchment paper (or en papillote) is not only easy, but it’s the ultimate steamy packet of flavor. Plus, the cleanup is almost non-existent. The combination of juicy tomatoes, tender shrimp and artichoke hearts make this dish the perfect end-of-summer meal.
To make this recipe, find it here on CC&BT. And make sure to check out CC&BT’s Instagram page, at @coffeecabsandbartabs for all things food in NYC. Thanks for stopping by, and happy cooking!
Long time no see CC&BT readers! I’m sure you’ve been wondering where I’ve been and for that, I’m truly sorry. I’ve had a crazy few months, including a busy work schedule, fun summer adventures, and most importantly, a big move to Brooklyn! It has been a huge change but I’m loving the neighborhood and quiet life in this NYC borough.
One of the best parts about moving (in my opinion at least) is the new and exciting options for dining. Since moving in July, I’ve gotten to eat and drink at some cool Brooklyn spots, and I had to share them with you all on CC&BT. And because of this, I created a new page, Brooklyn Eats!
Check out these restaurants on the page Brooklyn Eats, including Colonie (a trendy spot serving up local and seasonal food), and Beasts & Bottles (a restaurant specializing in rotisserie style roasting). And make sure to check back for new restaurants, recipes, and all things food in the weeks to come. Cheers!
The warm weather has officially arrived, and that means beautiful spring produce is popping up and at its prime. It also means that meals should feel brighter yet satisfying, like the combination of perfectly tender greens and fresh fish. So for Coffee, Cabs and Bar Tabs, I wanted to incorporate some of the best parts of the season but with some added convenience. Plus, it will be on the plate in less than 30 minutes. So here it is, Pan Seared Tile Fish with Roasted Broccoli Slaw.
Tile fish is a round, white fish that’s mild in flavor yet meaty in texture. The skin also gets wonderfully crispy when browned in a hot pan, making it the perfect fish for this preparation. Pair this wonderful fish with creamy yogurt spiked with chipotle and lime, plus roasted broccoli slaw; it’s a meal made in heaven.
To make this recipe, find the list of ingredients and simple method here on CC&BT. Happy cooking!