I hate cleaning up after cooking. HATE IT. That is why, when I find a recipe that only gets one skillet dirty, I become a huge fan. The original recipe (which I found in the amah-zing Better Homes and Gardens Chicken Dinners magazine) calls for yellow squash, and does not include any onion and garlic, which I believe are a must for 90% of the dishes in my house. I also bought these great shiitake mushrooms at the grocery store and they complemented the other veggies nicely. Continue reading
Food
402 posts
Hello April! It’s in the 60s and snow is finally disappearing from the roadside and sidewalks.
It’s glorious.
And here’s a little recipe that celebrates the flavors of longer days and warmer nights. Chicken cooked in a dill infused broth is perfect for Passover (look Ma! No chametz!) and the aroma will absolutely drive you wild while it cooks. (Or at least it drove me around the bend. I kept having to “taste test” it for seasoning, even though I hadn’t added anything in the meantime. Taste test, taste test, mmmm, mmmm, mmmm.) Continue reading
Well, now that I’ve got your attention. Continue reading
There is nothing better than a crab cake that is almost all crab. Seems silly to have to make this distinction, but depending on where you go, some crab cakes are about 80% fillers and 20% crab meat. This recipe is mostly lump crab meat, with just enough binders to keep the crab from falling apart during frying. These crab cakes are great on a bed of fresh spinach, and topped with your favorite vinaigrette. Continue reading
A few years ago a group of us had a “fried dinner” party at a friend’s house. Fried chicken, fried okra and fried pickles were served, along with copious amounts of beer and wine. Our friends are southern, and they know how to fry. And drink beer. It was a most excellent dinner party.
As delicious as everything was, the fried pickles were a revelation. I’d never even heard of them, let along tasted the wonder that is deep fried dills. I wanted to eat the whole batch myself. Continue reading
Today I am sharing with you my go-to pasta recipe. We eat this meal at least once a month, not only because it is delicious, but also because it is so easy to make. Everyone should have a go-to recipe that you make when you are tired and hungry, that only takes a few ingredients that you usually keep in your pantry. I think the original recipe came from Emeril, and I have tweaked it throughout the years. Continue reading
I usually ignore fast food advertising, but I recently got a flier in the mail that grabbed my attention. A new place has opened nearby called Kono Pizza that serves pizza in a cone. Pizza. In a cone.
New Jersey has some of the country’s best Italian fast food. There’s a mom-and-pop pizzeria in just about every strip mall. You can buy a $2.50 slice or a $14 pie as big as a manhole cover: delicious with a fragrant, firm, yeasty crust that stands up to generous amounts of delicately seasoned marinara and gobs of salty mozzarella, plus whatever toppings you please (unless you’re into freaky things like sweet corn and shrimp. If that’s the case, you can just get on the Turnpike, get off at Newark Airport and fly back to wherever they think that kind of thing is okay). But fast food chains are also ubiquitous, and we have Domino’s and Little Caesars, which has never made any sense to me. So it’s Kono Pizza’s turn to pitch up and give it a try. Okay, why not? Continue reading
What’s your current food obsession? Baking? Frying? Grilling? For me it’s braising vegetables. But don’t let the word “vegetables” lead you to think this is a healthy dish, because it’s not. It’s filled with butter, wine and salty chicken broth.
In other words, it’s decadent perfection. Continue reading
A few weeks ago I shared with you a recipe for chicken tostadas. Since then, I couldn’t stop thinking about making some slow-cooked pork carnitas to try with the tostada recipe. I looked around the web for some inspiration, and then decided to create my own concoction, since I wanted a slightly sweet carnitas. The best part is that we used the leftovers a few nights ago. We just added a little barbeque sauce and bam: pulled pork sandwiches. Gotta love a dish that can multi-task. Continue reading
Nine Fast Food Facts:
- White Castle, started by J. Walter Anderson and Edgar Waldo “Billy” Ingram, is considered to be the first fast food restaurant. Its major product was a hamburger, which had been sold as sandwiches by street vendors since the 1890s. Continue reading