Maybe it’s all the hype around PyeongChang and the Winter Olympics, but I am now officially hooked on the sweet/spicy/zingy/umami-rich flavors of Korean barbecue sauces and might need an intervention. It all started when I discovered We Rub You sauces while cruising the international aisle at WholeFoods. Continue reading →
It’s a well-known fact (just ask Oprah) that eating more vegetables is the key to a healthier diet. (We won’t talk about the specter of lectins here. Long live the tomato!) Vegetables = fiber and vitamins with fewer calories. Ergo, by stuffing a ton of zucchini into these cute little chocolate-laced muffins, you get a healthy yet tasty treat. WINNER! Maybe even the next “Too Good to Be Healthy” winner? Let me know what you think. PS – If it seems like I’ve gone link crazy, blame it on theSkimm. 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 →
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.
¡Hola! In honor of Cinco de Mayo tomorrow, I’m reposting links to some of my favorite Mexican recipes. While the outnumbered Mexican army’s defeat of the French at the Battle of Puebla on May 5, 1862 is certainly worth celebrating (unless you’re French, I suppose), any sunny day is good for a Mexican food fiesta. I also included a recipe for my cheater margaritas. They’re not the traditional recipe, but they’re easy to make by the pitcher. (Careful: they’re easy to drink by the pitcher as well!)
Breakfast, lunch or dinner is served! I tossed around some other names for this dish: Leftovers Pie, Crustless Quiche, Make-Ahead Magic for Overnight Guests, Zap-n-Go Anytime Meal Slices. Some of these are better than others, but they all would work. Frittata sounded a little fancier – worthy of the leeks I used in it this time, but it’s not a traditional frittata. It’s also not as heavy as a cream-laden quiche, but I think you get the idea. I’ve made similar versions without the leeks – just a lone, leftover baked potato and some bits from the Christmas ham. That was good too! But leeks work really well here and bring a much-needed glimmer of spring to the table. Continue reading →
Double dippers rejoice! With individual fondue bowls, you can dunk every last bite of fruit or cake in warm, rich chocolate – without eliciting sideways glances from your tablemates. Continue reading →
There’s a lot to love about a good baked brie – golden puff pastry wrapped around a wheel of creamy cheese and a secret sweet surprise (jam, brown sugar, nuts, etc.), where the cheese and jam meld together and ooze out of the flaky crust when you first cut into it. That’s Baked Brie’s brief moment of glory, though, so you’d better eat fast. When the cheese cools, the once-elegant pastry/cheese package turns into a congealed blob, with soggy dough that contributes little more than calories. Your party guests deserve better! Continue reading →
Well – at least I think it’s the best. Love yourself, love your salsa. This salad/salsa/dip/side is in heavy rotation in our house from Cinco de Mayo to the end of tomato season. If using as a salsa/dip, we like Tostitos Scoops for obvious “scoopability” reasons.
A coconut-covered lamb cake sure would be cute right about now, but guess who’d end up eating most of it? Moi. So this year for our spring entertaining, I’m thinking about making Greek Yogurt panna cotta with raspberry sauce. These are cute in their own way, and so good for you they almost shouldn’t be called a dessert. The milk (nonfat!) mellows out the (nonfat!) Greek yogurt’s tang, and the gelatin transforms it all into a giggly, eggless custard. Top with a zingy raspberry purée, and I don’t think anyone will miss the lamb cake. (But I’ll keep some chocolate bunnies on hand just in case.)