This is a ridiculously simple recipe. It’s also a ridiculously dangerous one for your waistline, because it’s so simple.
Hello, Midnight snack!
If you’re not into making things entirely from scratch, you could make this with store bought cookie dough and whipped cream or another dairy topping. Continue reading
I love homemade pretzels. Whether they’re rods, bites or twists, they’re the perfect warm and savory snack.
Or a meal, in the case of this recipe. Hello, fifty pretzels! Hello, spicy cheddar dip! Continue reading
There are things in this world that I just don’t understand. From right wing politics, to social injustice – to the lack of Law and Order on cable stations.*
The world is a mystery.
And one of those mysteries is, why do people put massive amounts of cream in “cream” soups? Continue reading
I discovered the Food Drunk food truck during one of the food truck rallies in New Orleans a couple years ago. Their menu features all the food you want when you’re about to head home from a night at the bar: duck fat fries, a bacon burger, mac and cheese and a few other favorites. During Mardi Gras they feature something that sounds too good to be true: the king cake burger. Continue reading
Happy New Year, Crasstalk! For anyone who made a resolution to eat healthier, here’s a little salad you can whip up in around 15 minutes.
I come from a big “oranges in the Christmas stocking” family. And so does my husband. I think it’s a beautiful tradition. Our respective family’s give oranges (along with a gazillion others I suspect) because in the not-so-distant past of the depression, oranges were like gold to our grandparents and great-grandparents. (Or in honor of St. Nick throwing gold into Christmas stockings in folklore. Either way, oranges equal gold, baby!) Continue reading
In summer there’s nothing more decadent than having a plethora of herbs to play with. In the winter, a bunch of oregano costs $2.00 for an anemic bunch of straggly little greens. In the summer, you can purchase a bunch of oregano the size of your head for $1.50.
What’s not to love about that? Continue reading
Deviled eggs are a great appetizer for your New Years Eve party. They take some effort, but in the end all that peeling is totally worth it, and your guests will love you forever. The key to this recipe is to keep tasting the mix throughout the process. The amounts below should be considered a starting point, and it is up to you to add a little more of every ingredient, if you think it needs it. Continue reading
My father-in-law is a vegan and he mostly lives on tofu. Not that there’s anything wrong with that. In fact, I never really enjoyed tofu until he made me his signature dish.
He mixes together a mean stir-fry of tofu, broccoli, onions, chili oil, and he uses garlic so judiciously that I don’t even know it’s there. Continue reading
It’s holiday baking time. You should make a fruitcake. Yes, yes, I know. Fruitcake gets a bad rap. But this one is good, and doesn’t have the weird neon colored fruit things like cheap lousy store-bought fruitcakes. This version is adapted from Alton Brown’s recipe. Now, there are some crazy complicated fruitcake recipes out there, but this isn’t one of them. This one is pretty uncomplicated and easy to do, and the crapload of dried fruit in it will keep you from getting scurvy during the long winter. For this recipe, there are three basic preparation stages: rehydrating the dried fruit; cooking the fruit in juice, and spices; and then the final assembly and baking. If you don’t have a lot of time, this is a good holiday recipe for you, since you can do one or both of the preliminary stages and save the baking for another day.
Continue reading
