Nov 05, 2009 -
If you don't cook with lentils on a regular basis, you should start experimenting with them. The small legumes cook quickly, are filling, and can be served with everything from chorizo to arugula. Not to mention they're supposed to help you lose weight!
- 4 Comments
Nov 02, 2009 -
Last night I made an Eastern European-inspired ground sirloin stew with egg noodles, and tonight I'm going to use the leftover beef to make something on the opposite end of the spectrum! I'm craving takeout, but — inspired by my recent successes — I'm going to continue my pattern of preparing Asian foods at home.
Spice up the sirloin with the help of minced garlic, lime, and Asian fish sauce, and wake up your senses with freshly-torn basil and julienned chiles.
- 3 Comments
Oct 18, 2009 -
For this week's Sunday night chicken dinner, I can't wait to apply the mainstream meat to a home-cooked Southeast Asian meal.
I love preparing ethnic foods at home, and this spicy noodle stir-fry, with its complex flavors, comes together in mere minutes, thanks to quick-cooking (and inexpensive) ground chicken.
Craving Thai takeout, sans the grease?
- 5 Comments
Oct 15, 2009 -
From classic stovetop shells to leek-and-cheddar penne, I've never met a mac and cheese I don't like. But the recipe I'd been craving most of all was one that, up until recently, only lived in my imagination: buffalo chicken macaroni and cheese.
My fantasy finally became reality one weekend when I put together all the elements I'd dreamed about.
- 13 Comments
Oct 13, 2009 -
On chilly weeknights, I gravitate toward one-pot soups and stews. To make them a complete meal, I toss in beans, as they not only add a creamy quality to the meal but are also a great source of protein and fiber.
However, as wholesome as beans are, they don't have much flavor on their own.
- 2 Comments
Oct 09, 2009 -
Linguine and clams is one of my all-time favorite meals. I've made countless variations, sometimes with cream, other times with a ton of herbs or bacon. However, I've never made pasta with clams and chorizo!
- 3 Comments
Sep 23, 2009 -
When I think of a deliciously comforting tomato soup recipe, the ingredients beer, blue cheese, and sriracha definitely do not come to mind. However, these out-of-the-ordinary elements are exactly why I knew I had to make this soup. Created by Iron Chef Michael Symon for Pilsner Urquell, the combination actually works — wonderfully well.
- 6 Comments
Sep 02, 2009 -
This weekend, I'll be spending Labor Day at a friend's barbecue bash. She's already got the barbecue and its essential accoutrements entirely covered, so I've been racking my brain to come up with an appropriate contribution. I had no idea what that was going to be — until I had a lightbulb moment for the perfect pièce de résistance.Since I won't be spending the holiday with family, I figure I'll bring a bit of my family to the festivities.
- 9 Comments
Jul 23, 2009 -
You may know that horseradish — a spicy white condiment — is commonly stirred into bloody Marys, but do you know when it's harvested? Or what makes it hot?
In honor of National Horseradish Month, I've put together a quiz that will teach you everything about horseradish.
- 8 Comments
Jul 19, 2009 -
Would You Rather Eat Spicy or Mild Salsa?
Spicy! The hotter the better.
- 22 Comments