Normally, we have our Christmas tree up by December 1st, but this year we totally dropped the bulb. It really doesn’t surprise me because I’ve been about 2 months behind throughout the course of 2013. The holidays only serve to
CANDY. Yes it's totally bad for you, addictive even, spikes your blood sugar, gives you diabetes, and has little other nutritional value. It makes for excellent stained glass when melted inside gingerbread cookies.
Being that this week is Thanksgiving, I thought I would get my act together and actually put together some Thanksgiving treats!! And I totally wish I came
Why compromise? Have your (cheese)cake and eat a brownie, too-in a single dessert. Philly Cream Cheese makes it delectably creamy and totally foolproof.
Growing up I was a big 'parm' fan. Chicken parm, meatball parm, eggplant parm… you name it. It was even better on a hero (or sub… or hoagie), because the bread got soggy from the sauce. Totally the...
Salmon sliders, anyone? These smart mini fish burgers are topped with fresh tomato and spinach and dressed with Thousand Island. Well-schooled in tasty.
Lately, Meat-and-Potatoes-Guy and I can't get enough of those Greek-style pasta salads they sell at the grocery deli. All those bright, crisp flavors of lemon, tomato, cucumber, and fresh herbs are...
I am a huge fan of bruschetta, any style really, but especially fresh tomato, basil and garlic bruschetta. I wanted to turn some boring pieces of chicken into
The Pitt Cue Co. chefs were wowed by the pickled mushrooms they tried at Momofuku in NYC. So wowed that the only way to take them up a notch was to deep-fry those suckers. They share the recipe for their uber-umami Crispy Pickled Shiitake in Pitt Cue Co.: The Cookbook, and it is totally worth the effort.
About 6 months ago, a friend gave me a gorgeous can of sucre roux a la coriandre, a sugar she'd bought at a specialty store in Vancouver. I wasn't totally sure what it was or how to use it, but I was intrigued. Turns out it's a coriander sugar and it's absolutely divine. I created this dish to highlight its flavor but also the ways that it and fennel, leeks and oranges complement each other. This is scrumptious and also beautiful!
The tangy and slightly spicy tomato sauce enrobes the roasted potato chunks. The aioli adds richness and a combination of pungent fresh garlic and sweet mellow roasted garlic
