Three years after moving to Pennsylvania and leaving Subee’s Kitchen 1.0 behind, I am very excited to announce that Subee’s Kitchen 2.0 is LIVE! As in, the kitchen remodel is done, most of the gadgets and gizmos have been put away, and I’ve been cooking nonstop just because I can. Four and a half months (134 days!) without a proper kitchen is a very long time for someone who lives from meal to meal. Stay tuned next week for the big reveal! Continue reading
Tomorrow is Valentine’s Day, so if your true love is chocolate, put away the boxed brownie mix and whip up these oozy chocolate cakes instead. Seriously – you have to trust me on this one. Super easy to make, and guaranteed to WOW. Plus, they can be prepped up to 2 days ahead and baked right before serving. Continue reading
You know those slam-dunk recipes – the ones that are super easy, a little unusual, and that everyone raves about? This is one of those!
Raise your hand if you love Brussels sprouts but only cook them once a year? That used to be me. For one, I was the only sprouts eater in the house. Then there’s the prep – what a pain it can be trimming the dried ends off all those little cabbage balls! Finally, there’s the issue of getting the texture just right. To me, Brussels sprouts should be soft, no matter what your method of cooking. So many times I’ll see them on a “Harvest Specials” menu in a restaurant and order them thinking they sound good (i.e. “crispy roasted with bacon”). Then they arrive at the table all hard and unappealing – often tasting of nothing but bacon grease. One day I was rooting around the freezer case at the store, looking for frozen bags of brown rice, when I discovered the answer to all my Brussels sprouts issues: Continue reading
When some members of the household lean towards cheeseburgers and ketchup while others campaign for frijoles y salsa, dinner can become a divisive issue. Finding middle ground is a challenge, and more often than not, someone’s dinner dreams are dashed. But because we have to live with each other, we must come together at the table. I propose Baked Cheeseburger Taquitos! Uniquely American fusion fare that can be made ahead and/or eaten on the go. Or quickly roll up some other favorites (shown above): Baked Chicken Taquitos (made with rotisserie or leftover chicken) or Black Bean and Corn Taquitos. So many choices – and none more right (or left) than the other. It’s what makes our country great. Continue reading
Last December at the Ritz Carlton Cancún, we discovered the secrets to a perfect margarita. This arduous task took many nights, and some days, of tedious research and testing. Es un placer to share the recipe with you today, in time for Cinco de Mayo (that’s May 5th for my non-Spanish-speaking readers). Continue reading
Maybe you’ve heard of this chocolatey-peanut-buttery snack mix as “Puppy Chow” or “Muddy Buddies” – but I think those are terrible names! So maybe “Chocolate Chex Crunch” isn’t very creative, but at least it’s descriptive (and a little more appetizing). Easier to make than Rice Krispies Treats, this Chex™ cereal recipe should be in every chocolate lover’s repertoire. Truth be told, I can’t stop eating the stuff – to the point where my kids have started to hide the container from me (“for my own good”). I use good-quality Ghirardelli semisweet or bittersweet chocolate chips, so the addition of vanilla (per the Chex recipe) isn’t really necessary. You can find the original recipe on the back of Chex cereals, or my version below. Continue reading
Or loca: I’m crazy for these produce department newcomers, ataulfo mangoes. For anyone who loves the floral/tropical flavor of mangoes but can’t stand the fibrous, get-stuck-between-your-teeth nature of the common mango, be sure to stock up on these golden beauties before they disappear for the season.
This first day of April, especially it it’s rainy, would be a great time to bake something special for the ones you love. Continue reading
True story: Back in my Didn’t Know Better days, I used to whip up cauliflower tempura in my tiny studio kitchen on a near-weekly basis. It was always a huge mess – cornstarch dusting every inch of formica and vinyl, Wesson oil splattered all over the white Hotpoint stove. It was indulgent, and totally worth it. I especially loved the browned bits of cauliflower that would sometimes show up, having slipped out of their batter blanket and been allowed to sizzle directly in the oil. If only I had known about roasting cauliflower! I could’ve had that same caramelized delicacy with much less mess and many fewer calories.
Roasted cauliflower is the star of my new favorite salad, which I adapted from a recipe in Fine Cooking. It’s full of contrasting-yet-harmonious flavors and textures, and is dressed with my super-versatile lemon garlic vinaigrette. I use this same dressing for Caesar salad, and even as a marinade for chicken and shrimp. But back to the main event: Even if you don’t make this salad (though you should!), you owe it to yourself to try the roasted cauliflower. Now we all know better. (And yes, the same can be said about perms, blue eye shadow and shoulder pads.)