Greetings, fellow-members of the I Hate to Cook But I’m Stuck Doing It Club. Here is a recipe for excellent chili. I’ve been making chili for so long I can’t remember the last time I looked at a recipe for it, so what you’re getting is the distillation of many years experimentation (aka, using whatever’s in the house that is conceivably suitable for chili on the day the chili is being made). Continue reading
Here is a simple and cheap dish guaranteed to fill you up! This recipe lends itself well to any alterations, substitutions, or additions you would like to make. Makes four servings. Continue reading
There’s an expression that sums up living in New England in the fall: “We take half of our pay in the view.” The leaves have started to turn but they aren’t at peak quite yet. And once the leaves are bright gold, red and orange, the delicious aroma of apples will float into my open car windows while I’m driving down the road. I think it’s pretty magical, but in reality the smell comes from apples that have fallen from trees and are disintegrating on the ground. But I don’t dwell on the science of the aroma – I just look forward to it. Continue reading
The key to this crispy tillapia is using seasoned Panko and seasoned fish fry. We served it with seasoned sweet potato fries and a green salad, and it was such a hit I had to make it again a week later. Continue reading
I love food. I love whole chicken. Typically I make this kick-ass honey lemon baked chicken, but we had had that so many times that I wanted to come up with a different recipe. I looked through several cookbooks, but even Martha Stewart (c’mon MARTHA!) let me down. So I decided to make something up, and the results were out of this world. I will share this super duper easy recipe with you because I can’t keep something soooo good hidden from the world. Continue reading
This is a recipe for banh xeo, aka sizzling Saigon pancakes. The story is about how we had them in Vietnam on our trip there earlier this year. Continue reading
I used to be a pretty big fan of Zatarin’s Jambalaya. I thought it was easy to make, and was pretty tasty. However, the last time I made it I found it very salty, and I resolved to make jambalaya from scratch. Continue reading
At the risk of sounding like a yuppie or a hipster, I was at the farmers’ market yesterday and bought some gorgeous artichokes. This was the first time I had ever tried cooking artichokes, and I tried to recreate the amazing grilled artichokes served at Houston’s. What I realized is that artichokes are sharp and will stab you, but they are easier to prepare than I thought. These make a great appetizer, and you will put the mustard aioli on everything you eat that evening. Continue reading
This is my second tortellini recipe for Crasstalk. You may say I have an obsession, and you would be correct. This recipe is adapted from the Weight Watchers cookbook, but I upped the amount of olive oil, and substituted some of the arugula with basil. The result is sublime, and just light enough for a summer meal. Make sure to accompany the dish with crusty bread. Continue reading
