They’re a staple at brunch and perfect on a lazy Sunday afternoon while watching movies. There is much more to the humble Bloody Mary, though. Continue reading
Launie K.
149 posts
Grilled chicken cafreal – a spicy Goan dish with chilies, cumin and ginger – is a change of pace from the usual summertime fare. It’s also a great way to use the abundant gifts available from your farmer’s market or CSA. Continue reading
Politics, religion, same-sex marriage, breast feeding, health care. Sometimes it seems that there’s nothing Americans don’t vehemently fight about. But – just like you shouldn’t bring up your hatred of Chuck Norris around your NRA-loving uncle at Thanksgiving – it’s also not a great idea to walk into a party and loudly exclaim your love of cilantro. Continue reading
The difference between May and late June greens in the store is astounding. And when my husband came home with a huge (and inexpensive) bunch of rainbow kale that filled his arms like wild flowers – I immediately decided to make spanakopita with it. Continue reading
Here’s your chance to talk nothing but food. What are you eating this weekend? What would you eat if you had the budget for it? What was the best thing you’ve eaten this week? Tell us a story. Continue reading
Last year I discovered that roasting lemons brings out their natural goodness – and it makes the rind edible. So, the other morning when I woke up craving juice (and then sadly realized that we didn’t have any in the apartment) I decided to make a breakfast tabbouleh with roasted lemons. It was incredible. It was so good that I finished it in two mornings. And that was a boon for me, because it’s a simple meal to make and the tart lemony flavor is perfect for a quick morning pick-me-up. Continue reading
I’ve been obsessed with Greek yogurt lately. Maybe it’s because I tend to root for the underdog (you have to admit the Greeks are going through a rough time right now) or maybe it’s because this yogurt is the perfect substitute for sour cream. Also, Greek yogurt makes the base for an incredible marinade. So, the other day when I had a large container of yogurt that I was trying to finish, I decided to make some spicy chicken kabobs – and I was extremely dedicated to the kabob idea. Continue reading
There’s something so simple and satisfying about scallion pancakes. These staples of Chinese restaurants aren’t difficult to make at home (although there are a few simple techniques that help them to be soft and flaky) and they are incredibly delicious. Scallion pancakes also only require one “expensive” ingredient – sesame oil. You can find a bottle of that for three to nine dollars – and it will last you for at least a year, even if you use it regularly. Continue reading
We’re talking/daydreaming about going to DC in the fall to visit family, and as part of my daydreaming I hit the Menu Pages website to see what the area restaurants had to offer. I came across a Mexican restaurant that sounded appealing. As I read through their menu, I saw flautas listed and it occurred to me that I hadn’t made those in years. That omission was quickly rectified later in the evening. But, I upped the ante by making homemade flour tortillas as a base. Continue reading
Fried chicken doesn’t have to be cooked in a quart of oil – sometimes it can just be cooked with butter. And it tastes amazing. Continue reading