Cuisine. Culture. Commentary.
A few years ago, truffle oil was all the rage. The world’s passion has since subsided, and I feel like its use is now almost considered a little bougie. I don’t think we should abandon it entirely, we just have to be more conservative. Since I haven’t cooked with it in several years, it was…
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I’ve never roasted grapes, nor did I think it was really even possible. The grapes get soft and wrinkly, and while I don’t look forward to that happening to my skin, it was a nice change of pace for the fruit. Usually when fruit is cooked down like this, the sweetness is amplified, but roasting…
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I love that spaghetti squash is the kind of vegetable where you can just mix in all sorts of different toppings. Not many vegetables can say that about themselves! Actually, no vegetable can ever say anything about itself…because they’re vegetables…and vegetables can’t talk…duh. Anyyyway, my latest spaghetti squash side dish is super simple: Scrape out…
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I’m always nervous when I come up with my own recipe – a THK Original, I call it. I’m worried the ingredient combinations and cooking methods I’ve concocted in my head won’t actually work. That’s why, when a dish comes out just as I planned, I am elated. This was one such case, and I got…
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The Dish: There’s a scene in “Don’t Tell Mom the Babysitter’s Dead” where Rose tells Sue Ellen to relax after a rough day by having a glass of wine and putting some cucumber slices on her eyes. When Sue Ellen responds that she’s all out of cucumbers, Rose says, “every girl over twenty-five should have…
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This roasted red pepper and goat cheese pasta has all the creaminess of alfredo with the extra tang of goat cheese. And then there’s the garlic and basil flavors typically found in pesto. Just for good measure (and a gorgeous color) there’s roasted red pepper in there, too. That’s about three different sauces, but it…
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One of my Arthur Avenue finds was fresh pasta. Rather than get plain pasta, I got basil pasta in the hopes that it would have enough flavor on its own, requiring less work on my end. I was right – you could taste the basil in every bite. All I put on top was a…
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The Dish: Dating a vegetarian could be a deal breaker for a guy (it may even be one for me) so Andie tells Ben she doesn’t eat meat to scare him away…and then scarfs a hot dog in the back of the hippy restaurant after crying to the waitress that her boyfriend thinks she’s fat.…
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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. I may make brussels sprouts all year long, but now is when they’re really in their prime.…
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Food Network Magazine had a mini “Family and Kids” mag in the back of a recent issue. In this section, they reinvented ants on a log, the classic after school snack of celery sticks filled with peanut butter and topped with raisins. I’m pretty sure this article was all about sneaking veggies into your kid’s…
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Peaches to Apples 