This New Year’s day, my husband made one of the most outstanding appetizers I have ever had. He made Tea-Smoked Chicken, and the guests at the party devoured them. Then recently I was gifted with some Gypsy Gold Dust, a Southwestern-style spice mix. When I opened it, that smoked chicken recipe popped into my head. But instead of using tea, I decided to use a really dark coffee. How could that not taste amazing with flavors like cayenne and paprika? Continue reading
Food
402 posts
Fact: Unless you are a Patriots fan, Giants fan, or degenerate gambler, Sunday’s Super Bowl holds little direct value for you. You used to get psyched for the commercials, but now you can just watch those all online, for better or worse.
So, you’ve got no skin in the game, and little other reason to stay glued to the TV this Sunday, right? Then why would you even bother dragging over to some acquaintance’s house on a Sunday night in the dead of winter?
The food, stupid. Continue reading
Today, I want to share with you a recipe for Panamanian style Arroz con Pollo, which translates to rice with chicken. The Cuban style of rice with chicken uses whole pieces of bone-in chicken, but in Panama we prefer to shred or cube our chicken, and we will typically use chicken breast or thighs. The recipe has a lot of prep time, but the cooking is This recipe will serve 6, but you can make the whole batch and then freeze a few servings for later. Continue reading
These are the steamiest, juiciest, most illicit tales about a Food Network celebrity that you’ll find on the internet. Unless you count these… (it’s soooo Giada, right?)* However, I’m going to try to avoid getting too specific so I can’t answer things like “What was your job title?, “When exactly were you employed?”, “Where you ever filmed for the show?”, “How many Deen brothers did you have sex with?”, and “What does Paula really think about the butter scene in Last Tango in Paris?” Okkkay, I’ll answer the last three… Continue reading
It’s like the Huffington Post just peered into the deep, dark recesses of the Crasstalk mind and determined that wars are won and fought over cilantro. No, seriously, have you ever had a cilantro debate? Bloodshed. Tears. Apoplexy. These are all things that surely occur once you engage in battle over that little, soapy, poo tasting dirge of a herb that is named cilantro or as some of us like to refer to it, nasty thing that assaults our taste buds whenever we eat guacamole or pico de gallo. Feh. Here then are a few others that have been deemed the 10 Most Polarizing Foods. Do you agree? Continue reading
“Foodies” and restaurateurs like to think they know food, but few people know food more intimately than small farmers. If you want to “know where your food comes from,” there’s no better way than befriending a farmer. With that – and the fast-approaching seed-buying season – in mind, for this mid-winter Recipe Sunday we’re offering up an abbreviated version of a farm profile we wrote last fall, including recipes for Duck Nuggets, a Beet and Pole Bean Salad, and a heavenly Salad Greens Mix. Enjoy. Launie and Jedd K. Continue reading
Wouldn’t it be nice if you could find restaurants in New York City that are simultaneously good and inexpensive? Wouldn’t it also be nice if someone else did the work of tasting the food to make sure it’s good and then cataloging it for you? Well you, my friend, are in luck. The foodies at Real Cheap Eats have put together their Winter 2012 list of cheap and good places to eat in NYC. Continue reading
A year ago this week I made a belated New Year’s resolution to only cook with non-processed food. Normally I scoff at the “eat better, work out more” type of resolutions because they seem too negative – like the person is broken and needs to be fixed. So, my resolutions have typically been fun declarations or a goal. For instance, when I turned 28 I decided it was no longer appropriate to use “party” as a verb. When I turned 35 I decided to learn how to play poker. When I was 39 I decided to write a mystery novel. And when I turned 41 my husband joined me in the resolution to give up cooking with processed food. Continue reading
I recently returned from a nice long vacation in my hometown of Panama. There was a LOT of eating, especially desserts. My favorite dessert of the whole trip was the Tres Leches. I had several variations, but my favorite was the one at this great restaurant called Market. The key to this dessert is giving the yellow cake enough time to absorb the cream, and serving it chilled. Continue reading
A while back I read a restaurant review of The Range. One of the recommended entrees was the coffee-crusted steak, and it made my mouth water.
But, as a recovering “chick/pork-a-tarian” I’m still not a big red meat eater. So, I filed the recipe away in the back of my mind as something I would try the next time I tiptoed into the proverbial “beef pond.” Then one Sunday afternoon I was rifling through the refrigerator trying to figure out what to make for dinner, while my husband was making us a second pot of coffee. That’s when I noticed that he had bought us a pork loin on his earlier trip to the store. Continue reading