I know, i know, I've been gone and didn't even post this past week's foodblog-a-round. Can I use the excuse that I was too busy stuffing my face with Singaporean / Malaysian specialities during a whirlwind trip to Singapore? I was and I'll see if I can dig up ...
Spring is sprung, and berries are all over the market (at least here in California... maybe where you are too). And as the weather gets warmer a nice refreshing dessert is in order. This is a great fruit salad ...
Here we go, continuing our quest to cook our way through Mark Bittman's Kitchen Express with Winter recipe #89. The colors are really beautiful, and the combination of the beans, the meat and the toothsome pasta give ...
I don't have enough ambition to cook my way through Mastering the Art of French Cooking or through The French Laundry Cookbook or definitely not through the Alinea cookbook. These women are the few and the brave. But the other day after prepping ...
We try to incorporate a lot of interesting whole grains into our diet -- and quinoa is one of our favorites. But just boiling it up and tossing in some salt, pepper and oil is not that interesting, and even the lusciousness of ...
On Sunday it was rainy and dreary and we just didn't feel like heading out for lunch. All the fresh ingredients in the house were destined for other meals this week. So I decided to put my "semi-homemade" hat on and see what I could whip up just from what was in the pantry.The result ...
I've been in love with Fine Cooking's Cauliflower Soup with Marcona Almond and Piquillo Pepper Relish since finding it in the December issue last year and whipping up a batch for the holidays. Who wouldn't love a recipe that's super easy to ...
They may not look very attractive, but they smell AWESOME. Recipe adapted using Michael Ruhlman's Ratio cookbook. Slightly less butter because I wanted less spread. 1 1/2 sticks of butter 1/2 cup white sugar 1/2 cup brown sugar 1 large egg I didn't have any vanilla left or ordinarily I would have added it. Next time. all mixed up, and then ...
Simple dinner tonight brought to us by Fatted Calf -- chanterelle-and-sausage stuffed quail. Since they were pre-seasoned / stuffed, they were super easy. First step, get them out of the fridge and bring them to room temperature. Oven pre-heated to 425 degrees, per ...
I love corn. Pop corn, corn kernels, cornbread, corn tortillas... but none of these can beat a nice young ear of corn on the cob. Good lots of ways, from grilled to boiled, from plain to slathered in chili lime butter. But I don't cook corn the way my mom always did. There seems to ...
