Sometimes the condiment makes the sandwich, other times the condiment is a well-behaved backdrop to the sandwich. Either way, you might as well go for a condiment with potential (i.e., not supermarket mayonnaise, which is at best made with low-quality oil and at worst made with a slew of unpronounceable chemicals). One of the easiest [...]
Continue reading about A Jar of Mayonnaise Ain’t Got Nothing on a Ripe Avocado
Technically, a sandwich is a bready dough filled with something. Hoagies, gyros, calzones, quesadillas … they all fall into the “sandwich” category. You can stuff them with veggies or meats or cheeses or herbs or condiments or whatever your tongue desires. Sandwiches are, in short, the ultimate custom dish. In the spirit of adding to [...]
Velvety, creamy, mashable (yet slice-and-diceable)…and a color that would make the Grinch envious. Who can resist avocadoes? Not me! I make guacamole with them, I serve strips of avocado in wraps and atop salads, alongside fish and strewn atop chili. You just can’t beat ripe avocadoes for the warmth and richness they bring to almost [...]
Okay, folks, I think I might have a pita addiction problem–I love the whole-wheat variety the way Imelda Marcos loves shoes. But dang it, pitas are just so handy to have in the kitchen! I threw together a mini spinach pizza yesterday for a quick lunch and thought it was one of the tastiest things [...]
I’m starting to think that pita is the most versatile form of bread on the planet–top it and bake it to make pizza, cut/tear it into pieces and then bake it to make chips, or stuff it and make a sandwich. Here’s my latest foray into the world of pitas: sauteéd pita pockets! Think of [...]
Whole-wheat pita pockets make a great alternative to white-bread lunches. All you need are a few fresh veggies and a topping (such as hummus, cheese, balsamic vinegar, or honey) to make an easy and healthy lunch! Here’s a basic recipe to get you started: 1/2 zucchini, sliced in thin rounds or long sticks (or any [...]
