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
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.
Cauliflower “candy”
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.)
¡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!)
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.
In the heart of corn and tomato season, this is my go-to salad/side dish/topping for grilled chicken. Grilling corn (or just about anything else) in foil packets provides an extra buffer from the heat and makes for extra-easy cleanup. Continue reading
If you belong to a book club or a bunko group, chances are you’ve had some version of this salad. It’s one of those pass-along, Holy Grail recipes that’s easy yet fancy-looking and loved by everyone. (Kids included.)
The lazy days of summer are upon us – which for me means lots of time lounging at the pool with the kids, and lots of time thinking about how not to cook dinner. Chopping and tossing? Sure. Roasting or sautéing? Not if I can help it! This is the time of year when Meal Salads really shine – especially no-wilt ones which will keep in the fridge for several days’ worth of snacking. Colorful and potluck-perfect, this Edamame, Corn & Farro combination is my new favorite Meal Salad. Continue reading
Good friends are like good recipes: they always come through for you when you need them.
3-day-old Sophie in our old kitchen (Dec. 2004)
Shortly after we returned home from the hospital with new baby Sophie, my good friend and neighbor Monica showed up at our door with a big bowl of Mexican chopped salad. I didn’t think I was craving salad, but we devoured every last citrusy drop. I think I even licked the bowl. Somehow Monica knew just what I needed without having to ask. Maybe it’s because we’re both from Seattle, and both get a little giddy when the usually-sunny skies over New Jersey turn gray and overcast. “Seattle day,” we’ll cheer in accord. Continue reading
While many of our friends are lounging around in sunny locales this week for spring break, sipping Piña Coladas (or Shirley Temples) and worrying about nothing but SPF coverage, we are hunkering down at home – gearing up for another snowstorm (?!) and making To Do lists for our New Jersey “staycation”.
Wait – keep reading! If the idea of a kale and quinoa salad sounds less than appealing, I should also mention the crunchy toasted almonds and tangy-sweet balsamic dressing. And, that this delicious fiber-fest is also vegan, gluten-free, low-calorie, nutrient-rich, and filling. FILLING! Now do I have your attention?
Subee's Kitchen 