Cuisine. Culture. Commentary.
One of my favorite Cooking Channel shows is Extra Virgin – and not just because I’m a fan of Debi Mazar’s acting work. Mazar and her husband make great, authentic Italine fare that is actually simple enough for just about anyone to replicate. On a recent episode, I watched them make this simple tuna salad and…
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Why serve regular white rice when you could easily serve cilantro lime rice? Stupid question – you would never serve boring white rice when cilantro lime rice is an option. I got this idea from good ol Chipotle who claims to serve cilantro rice. If you tell me you taste anything other than plain white…
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There is such a thing as the American Cheese Society (ACS). I don’t know exactly what that entails, but I know it is made for me. Because I am a cheese-o-phile, I get regular emails from cheese mecca, Murray’s. Yesterdy, they sent an email announcing the ACS 2015 award winners. I was happy to see…
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Cooking with seasonal ingredients takes advantage of when produce is at its best. There’s usually more flavor, it can be more cost efficient, and it just feels more genuine. Each month I’ll cook a dish showcases and in-season ingredient. Corn on the cob is a fun thing to eat in the summer but something I…
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How excited was I to receive a cast iron skillet for my birthday? So so so so so so so sooooooo excited. I’ve spent the last month and a half finding recipes to cook in my new toy, and once I used it for the first time it was like my birthday all over again.…
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Trader Joe’s has a parmesan ranch dressing that they claim is low fat. It doesn’t taste low fat, which is why I had no problem drenching my slaw with it. Just toss some broccoli slaw with diced bell peppers and that dressing and you have a great picnic side. Halved cherry ‘maters would work well,…
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Typically, when pasta is the main meal, it’s a Wintertime thing. You don’t mind eating hearty bolognese or dense alfredo when you’re in an oversized sweater by the fireplace. But it is totally possible to create a pasta entree that won’t make you afraid to put on a bikini afterwards. The key is to use…
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Since I was hosting book club, I wanted to take advantage of the fact that I could use my oven – I didn’t have to focus on easy-to-transport recipes. However, I still wasn’t going to have much time to prepare anything after work so I chose something easy and shareable: cheesy pull-apart bread. This is next…
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The first thing I saw when I walked into Lyfe Kitchen was the freestanding wall of herbs. Nope. Too healthy. Words like “organic” and “sustainable” popped into mind. But I was with three other girls who were dying to try it, and it was too late to turn around and hit up the $.99 pizza…
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Last night’s dinner was a total throwback. Tuna noodle casserole is not sexy. Not at all. But ever since Kathleen told me her Mom whipped her up a batch, I’ve been craving it. I’m sure I’ll one day post a grown up version of this dish, but for now, I’m just sticking with the basics.…
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Peaches to Apples 