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Get Well Soon Soup for Jess
It had been a while since I heard from Jess, my close friend and Vietnamese cuisine guru (you have her to thank for this Lotus Root Salad and this how-to on roll-your-own spring rolls.) It isn’t like...
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Oil Misters: Misto vs. Pampered Chef
Last year, I wrote a little ditty about the Pampered Chef kitchen spritzer I’d found while kitchen squatting. It came in handy, but in the end, I recommended going for a stainless model instead since...
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Build Better Nachos
I used to think of nachos as a messy, indulgent snack to be enjoyed at ballgames or in between beers. Too often, they were too cheesy, too soggy, too salty with little, if any, nutritional value and an...
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Gift Basket Primer
Now that the holiday crush is over, you are left with a few extra pounds, a house that needs cleaning, and probably a bunch of gift baskets. Often given by colleagues or friends of friends, gift...
View ArticleGemelli With Roasted Veggies and Parmigiano-Reggiano
This simply dressed gemelli tastes great with roasted red pepper (not exactly seasonal, but often easily available), onion, and mushroom with freshly grated Parmigiano-Reggiano (make sure that’s the...
View ArticleQuinoa-Stuffed Peppers in Tomatillo Cream Sauce
These veggie-friendly stuffed peppers are made with a mix of sun-dried tomatoes, artichoke hearts, protein-rich quinoa, and textured veggie protein, which makes a good stand-in for ground meat. If...
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Mini Baking Sheets: Not Just for Kids
For the holidays last year, I got a cute little kiddie baking set for Chloe, one of the little girls in my life who loves to help out in the kitchen. Along with an adorably small apron and a whisk and...
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Musings of a Flexitarian
My older cousin Davey (OK, he goes by “David” these days, but I’ll always know him as Davey) posted something on Facebook the other day that made me literally lol: “I love organic food, or as my...
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Arroz Con Leche: Mexican Rice Pudding
One of my earliest food memories is of a warm bowl of spicy arroz con leche, creamy Mexican rice pudding studded with cinnamon sticks. It makes a great and comforting breakfast on a cold winter...
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Kitchen Semantics: Jamaica vs. Hibiscus
Flipping through some old cooking class notes recently, I saw something that gave me pause. I had written down that the popular Mexican refreshment agua de jamaica was made from a plant related to...
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