The next time you make bacon, save that grease!! It’s great for making fried eggs, slow-cooked collard greens, sauteed chicken … just about anything, really. And rendered bacon grease is essential for making your own tortilla chips. Fresh-off-the-stove chips are worlds away from the pre-bagged varieties you find at the supermarket (which are usually made [...]
As much as I adore raw food (no grains means no gluten — yay!) and especially the dehydrated main courses like meatball subs and falafel wraps, I’m not wild about the typical dehydration period of anywhere from 12 to 20 hours. That’s too much planning and waiting even for me. Plus, although dehydrators run at [...]
Continue reading about Sometimes Rules Are Meant To Be Broken
Breakfast should be simple. Unless you’re coming off a midnight shift, you’re probably in a hurry in the morning and don’t feel like making anything remotely elaborate for the first meal of the day. (You also shouldn’t skip that all-important first meal of the day! Skipping breakfast = feeding a gnawing hunger that will most [...]
Continue reading about Quick, Tasty Breakfasts That’ll Make You Say “¡Olé!”
Lately, I’ve been happily browsing through cookbooks featuring New Orleans cuisine, which means I’ve had jambalaya and gumbo and étouffée on my mind. The fact that the weather is about to get downright cold — we’ll miss you, 70 degrees Fahrenheit! — is making me even more inclined to whip up some hot-off-the-stove flavors of [...]
Continue reading about The (New Orleans) Mother of All Omelets
As magnificent as fresh veggies are, their magnificence is magnified when you roast them — the heat emphasizes their best attributes and deepens their savoriness. Broccoli and cauliflower, for example, become slightly nutty when roasted, while root vegetables like carrots and beets become sweeter in an earthy, caramelized kind of way. Cherry tomatoes become intensely [...]
Continue reading about Handmade Mexican Favorites (or Hecho en Tu Casa)
From ras-el-hanout to harissa to preserved lemons, Moroccan cuisine features some of the most stunning flavors on the planet. Sadly, there’s no Moroccan restaurant in my neck of the woods, but it’s easy to include some signature North African inspiration when you’re in your own kitchen. To make this batch of salsa, I blended sautéed [...]
Continue reading about Blending the Familiar with the Exotic: A Taste of North Africa
Here’s a truth that’s inconvenient for the dinner-in-a-sack industry but is great for the rest of us: fast food doesn’t have to be junk food. You’ve probably already got a lot of tasty quick meals loitering about in your kitchen, from canned beans that can be made into hearty salads to canned squash or pumpkin [...]
I have a new love: capers. I’ve been on my caper honeymoon for a week now, and it doesn’t look like the affair will be over any time soon. (A week is a long time for an inquisitive foodie who rarely makes the same thing twice.) Sure, I’ve always had a passing fancy for the [...]
Potato pancakes are good, but plantain pancakes are even better. Especially when you serve them with a matchingly tropical side like banana salsa. (Okay, I’ll admit that my main reason for including bananas in the salsa was that they had to be eaten, but necessity wound up being the mother of a tasty invention.) The [...]
Continue reading about Patty Cake, Plantain Cake (and Baby Bananas, Too!)
