Lately, I can’t seem to kick a craving for fresh, light salads.
I suppose there could be worse addictions. Like Corn Nuts, for one.
I’m glad that phase is over.
What are you so into this week?
(Food-wise, that is; let’s keep it clean!)
Remember earlier today, when I told you how difficult sharing was for me?
Just wanted to check in and show you how much better I’ve gotten already! Ryan and I had a picnic in Central Park, and after steak salads, crusty rye bread and quartered radishes (okay, and one bottle of bubbly that was, well, a [read more ...]
Like many of you, I hate, hate, hate Mondays. I think they’re a wretched sort of day, in existence really just to tease and taunt us. But my hatred for the day has gotten so great (getting out of bed after a Sunday sleep is truly terrible), that I’ve decided to take action.
Last Monday, I [read more ...]
The Rogue Clafoutis: I used smoked salmon to create a savory pastry.
Hard to believe, but exactly one year ago, I was in the midst of Adam Roberts‘ contest – a contest that would ultimately change my life. A smoked salmon clafoutis seems like a small, small thing – but it won me the opportunity to [read more ...]
Because of my affection for all things cute and snuggly – as well as my possession of a pet bunny – I’m strongly disinclined to eat rabbit. So much so, in fact, that my fellow students in culinary school (and my professor, of course) have taken to teasing me about that ominous day in Level [read more ...]
When the weather gets hot, there’s nothing I’d rather do than drink iced tea all afternoon. (Okay, there are some things I’d rather do.) But why buy a jug of over-sweetened tea when it’s so easy to make at home? I use lemon zinger tea because the hibiscus flowers in the mix impart a pretty [read more ...]
I like muffins a great deal, and this one is no exception. I’ve adapted the original recipe from Vegetarian Classics by Jeanne Lemlin slightly to include olive oil instead of vegetable oil. The result is, I think, a muffin equally suited for breakfast and dinner. It’s excellent smeared with orange marmalade at 8 A.M., and [read more ...]
Tomorrow: I reveal my favorite biscotti recipe in the world.
Hint: It’s from an Italian.
(Duh.)
I hope that your Memorial Day was as yummy as mine …
Blue Cheese-Crusted TomatoesRecipe Here
I made my own bread crumbs for this recipe by pulsing day-old rosemary bread in a food processor. I implore you not to be tempted by the store-bought variety; homemade ones are not only fluffier and softer, they boast a [read more ...]
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