Cheese and charcuterie boards are hot right now, and for good reason: they’re easy and fun to assemble, and easy and fun to eat! This holiday season, why not try assembling your favorite meats, cheeses and accoutrements into a festive wreath that will wow your family and guests?
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Quinoa (KEEN-wah) is a tiny seed that’s made the big time, and for good reason. It’s gluten-free, loaded with nutrients, and is considered a complete protein. It also makes a great picnic or party salad, like this one with roasted sweet potatoes! (Recipe adapted from Earthly Choice Quinoa.) Quinoa itself is pretty bland, so it really benefits from a seasoned vinaigrette and other flavor-helpers. Double the recipe for a crowd, or for lunches and leftovers.
Continue readingAppropriate for Groundhog Day, it feels like I’ve already written this post. But, as I finally step away from the sourdough starter and attempt to get back to writing, I see that I never actually published this Subee’s Kitchen news — which is now old news!
I blame 2020.
This article in The Hunt magazine came out in the fall of 2019, and highlights some of the features of our new Pennsylvania kitchen (which is also not so new anymore).
(For more about the move and the planning of the new kitchen, check out these posts:
New Beginnings , Worth the Wait and Subee’s Kitchen 2.0 )
More news is in store for Subee’s Kitchen in 2021: new recipes, a new look, and new services including kitchen design consulting and styling. I hope you’ll follow along with me!
I think we’re all hungry for a fresh start.
XO,
Subee
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
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
I. Love. Pomegranates. Maybe because they’re only available for a few months out of the year. (Though so are pumpkin spice lattes, and those I really could do without.) Maybe it’s because, like the best things in life, they take a little work. (See below.) Or maybe it’s because they’re beautiful inside and out, as well as irresistibly tangy/tart/juicy/sweet and good for you, too! So there’s a lot to love.
It should come as no surprise, then, that these Pomegranate Sparklers have become my go-to “house cocktail” for fall and winter entertaining (all the way through Valentine’s Day!) A little pomegranate juice, some bubbly prosecco (Italian sparkling wine), and a few jewel-like pomegranate seeds (technically arils) for a fun garnish. Easy and festive!
It’s the first weekend of October – hooray! Colder days, but not too cold. Pumpkins, apples, baking. Halloween! However, it looks like the rain this weekend is going to squash my plans to hang spooky skeleton hand lights in the trees, decorate the front porch and go apple picking. Perfect weather for a comforting casserole, though, so I thought I’d recycle a favorite fall recipe from the early days of my blog. After all, sometimes you don’t need MORE recipes, just a reminder of the good ones you already have. Right?
Love this dip! Easy, healthful and exotic. (My food trifecta!)
If you can find any late-season eggplants at the market, grab’em. Throw them on the grill with whatever else you’re cooking. Let the eggplants get nice and charred, and then wrap them up until you feel like making this irresistible dip. (Even mid-winter, you can make this in the oven with grocery store eggplants.) Continue reading
Bring on the heat! A little oil and a quick char from the grill or hot oven caramelizes the zucchini and enhances its otherwise bland-ish (sorry, zucchini) flavor. Maybe you already knew that part? (Especially if you’ve tried oven-roasted broccoli.) So the other secret, then, is . . . Continue reading
With most of our weeknights this spring consumed with soccer practices, lacrosse practices, Girls on the Run practices, piano lessons and tennis clinics, the question of “What’s for dinner?” becomes all the more pressing. I won’t lie to you – we resort to the blue box mac-n-cheese and frozen pizza plenty of nights. I also make “pizza panini” on a regular basis – panini-maker grilled sandwiches with panella bread and grated mozzarella, cut into wedges and served with marinara sauce for dipping. (Hey – that would make a good blog post! Stay tuned.)
Another regular in our quick-dinner rotation is this red wine, garlic and soy-marinated flank steak. It’s best if you can marinate in the morning, or even the night before, but broiling the steak is quicker than cooking a DiGiorno’s rising crust pizza. Continue reading
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