If you happened to catch me on the local Fox morning show this week, you probably saw me cooking with coffee in the station’s studio kitchen. One of the recipes I made was coffee-spiked pozole. Yep, I said coffee. It goes beyond the cup! I created this recipe because I wanted to infuse this traditional Mexican [...]
If I say, “Name a nut!” you probably won’t say “Chestnuts!” I don’t think of them much, either — when I think “nuts,” I think of walnuts and pecans and pistachios and macadamias and peanuts and pretty much every other kind of nut except chestnuts. I’d probably think of Brazil nuts before chestnuts. But lately [...]
One of the easiest ways to make soup is the blender method: place all your ingredients in a blender, press “on,” and let the ingredients puree themselves into creamy soupiness. It’s a common technique for chilled soups, but if you like, you can pour the soup into a pot and heat it through if you’d [...]
In my continuing quest to make use of every inch of my garden, I thought I’d share another broccoli-leaf tip with my fellow gardeners: sauté them! Like kale leaves, broccoli leaves make great chips, so it’s no surprise that that they’re ideal for steaming and sautéing, too. And the leaves are even tastier when you [...]
Continue reading about Salami, Broccoli (Leaves) & Avocados: Why Hasn’t It Been Done Before?
Just about everyone agrees that crab cakes are sublime. Just about everyone likes shrimp, too. So why not make shrimp-crab cakes? The tiny and amazingly cute wild rock shrimp that come in cans are ideal for making cakes since they’re already so small, plus they can hang out in your pantry right next to the [...]
Want to get more efficient in the kitchen? Make multiple-pot meals. Heck, you’ve got four burners, so why not have them all in motion? If you simmer two ingredients while you sautée a third (and chop a fourth), your prep time will be only as long as the longest-cooking item of the bunch. For this [...]
Continue reading about Some of the Best Dinners Have Just Four Ingredients
If you have access to sashimi-grade fish, making sushi is a snap. (Sashimi-grade fish is suitable to eat raw. NEVER consume raw fish unless it is sashimi-grade fish and you’re getting it from a reputable fishmonger or grocer.)* Short-grain brown rice and seaweed are available even in most mainstream stores, and nearly every American has [...]
Who says you can’t have a fiesta in the wintertime? (Especially when it’s 48F outside. It’s like spring in the winter!) Unlike mexicanized restaurant food in the U.S., actual food in Mexico is fresh, vibrant, and light in a satisfying and hearty kind of way. Case in point: a crisp, refreshing version of pozole, served [...]
Continue reading about A Wintertime Fiesta for Your Taste Buds
I think creamy veggie soups are the perfect fall dish — they’re thickly hearty and warming, but all the vegetables remind me of summertime. (Ah, my poor garden! But hopefully the winter months will give the freshly laid compost some time to sink in…) And the fact that there are lots of ways to make [...]
Continue reading about A Mediterranean Take on Cold-Weather Comfort Food
Unrefined oils are a deliciously wonderful thing. They can also be difficult to find even when you know what you want. Fortunately, though, extra-virgin olive oil is in just about every grocery store aisle nowadays, and many non-chain stores and health-oriented stores — read: not Wal-Mart, Costco, Meijer or Kroger’s — also stock unrefined peanut [...]
