It was too good not to star in a comeback recipe. Yep, I’m talking about the pour-and-shake tahini sauce I came up with recently. The first time around, I drizzled it over roasted Brussels sprouts and broccoli; this time, I included it in a decidedly savory breakfast. You just can’t beat the satisfying umami-ness of [...]
Continue reading about Quick & Satisfying Breakfast (or Lunch)
Aside from kilts, heather-infused beer, and fantastically imposing claymore swords, I’d say that Scotland’s greatest contribution to the world is the humble — yet hearty! — scone. (Incidentally, Scone is also the name of a Scottish town that dates back to medieval times. Knowing that might come in handy if you’re ever playing a culinary-themed [...]
Today’s post is more of an ideas post than an actual recipe, but it’s an idea that you can take in uncountable directions, be that sweet or savory or as a main dish or a dessert. Another neat thing about this culinary concept is that you get to play the part of a pastry chef [...]
Continue reading about Crepes: So Much Easier Than You Think
Until I took my first bite of this fruit-filled crepe, I had forgotten about blintzes, but then fond memories of the frozen blintzes from Trader Joe’s came rushing back. If you haven’t had a blintz, though, don’t worry — you’ll still be amazed by how creamy, rich, and sweet these crepes are. Happily, they’re a [...]
I got the “rice browns” idea when I was flipping through a Spanish cookbook and reminiscing about the glorious tortilla españolas I’d had at the tapas bars in Spain. Unlike the Mexican corn-based flat tortillas, the Spanish version is a thick omelette consisting of eggs and fried potatoes. It’s deceptively and simply glorious. (And it’s [...]
In the States, we eat it with jam or in cookies. If we’re getting really creative, we might throw in an apple or a stalk of celery with raisins. (Remember your childhood “ant-on-a-log” snacks?) In other regions of the world, though — notably Africa and southeast Asia — peanut butter is incorporated into everything from [...]
Continue reading about Sweet, Savory, and Everything in Between
An egg is a nearly-perfect food, replete in vitamins and minerals (except Vitamin C) and with more accessible protein than a steak. It’s comes in convenient packaging and can be eaten in every conceivable way — baked, hard-boiled, scrambled, souffléd, pan-fried, poached, even raw (although the latter is only advisable if you’re on a first-name [...]
Dates are one of the many useful products we harvest from palm trees. (Other palm species include coconut palms, sago palms, and açai. Surfers are intimately familiar with palms in the form of the carnauba wax, and crafters may have used raffia or rattan, both of which are derived from various species of palm.) Though [...]
The little green teardrops sit in trays, lost between the piles of apples and pears–easy to overlook if you’re not scrutinizing every aisle. Worse yet, most of us can only relate figs to the Newtons of our youth. Fresh figs, however, are nothing like those doughy, overly-sweet cookies. Look for figs are that are quite [...]
In the course of researching cocktails for an article I’m writing, I inadvertently stumbled upon one/created one that I really liked. It takes the concept of strawberries and balsamic vinegar to a whole new level of sweet and sour (which is why I decided give it this name): Heaven and Hell 5 fresh strawberries or [...]
