Hot foodie Teri Tsang Barrett knows her way around a kitchen—a graduate of the Institute of Culinary Education, she works as a Food Editor at Everyday With Rachael Ray in constant search of the perfect thin crust pizza. Here she unveils her favorite frisky recipes—good food that every ravenous gal can make in a pinch. Got a rumble in your belly for something you want her to cook up a recipe for? Email us at firstname.lastname@example.org.
After a summer full of beer, margaritas and terrible wedding food, my husband and I are going full-court press with the detox. Call it prep for the holidays or fiscal conservation (you’ve been reading the papers, right?), but eating light and in sounded as good as a banana split being served by George Clooney on Lake Como. And everyone knows that fish is good for you. Fish is kinda scary though, too. Unless I’m shopping at a fishmonger or Whole Foods, I tend to steer clear of our finned friends, because God knows how long it’s been out of water. Make the effort to find fish of the best quality possible. Once you’ve nailed that requirement, it’s a piece of cake. Fish cooks fast and it doesn’t take a whole lot to flavor it just right. Halve the recipe after the jump if you’re feeding just two, but as dinner party food goes, this one’s the bomb. Quick and easy, tangy and satisfying—and it’s good for them too.
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