Devouring life, one bite at a time
Padrones don’t ask for much. They need very little. These small peppers don’t need to be seeded or peeled, stuffed or marinated. They just need a little bacon, a drizzle of olive oil and a sprinkle of salt. Saute them over high heat and watch …
Crispy fried lemongrass quail with heirloom tomatoes, silken tofu and young black pepper, courtesy of chef Mark Malicki. It’s okay to be jealous.
My friend throws whole vanilla beans in her hot tub, but personally, I’d rather have them flavor my coffee.
Chuck got me a sushi mat way back at Christmas, but it’s taken some major cajoling for me to make the move into Asian cuisine. Cooking it, that is, not eating it. Now that I’m settled in my own place, experimental cooking is far easier, …
My good friends know that I have trouble transitioning into summer drinks, given my passion for porters, stouts and whiskeys during the cooler months. Don’t get me wrong, I love a cosmo or a gin and tonic as much as a gal can, but finding …
Every year for Christmas, a good friend of mine makes this beautiful red pepper jelly and I never know what to do with it. It sits in a lonely cupboard and eventually gets pushed to the back until I do a reorganization and make it a priority to use it.
Any ideas from your end? What item in your cupboard is leaving you stumped as to what to do with it?
Last weekend I made my first trip to the Asian grocery store in town. It’s time I get away from my Euro-American cooking comfort zone and explore some new terrain. I asked my friend Chuck if she needed me to pick up anything. “Maybe just …