cooking - Page 3

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I am planning my first trip to Tuscany and with every click I find myself drooling over prosciutto. Can one eat prosciutto at every meal for seven days? I will report back in October. Until then, here are some yummy ways to work this delicate salty meat into every meal. … READ MORE »


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I just had the most amazing sandwich.  One of my favorite local lunch spots, Spreads, is featuring a Sheep’s Milk Ricotta Sandwich with roasted tomatoes and olive tapenade.  This veggie sandwich is light and lusciously satisfying on a hot summer day.  Ricotta, fresh or cooked, is a delightful compliment to sweet and savory dishes. No wonder so many… READ MORE »


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Activities are wonderful, but sometimes, it’s fine to want to shut the world out for a couple of days, and make some serious time for you. Don’t be afraid of FOMO, either. There will always be another party, another pub crawl, another picnic. The time you’ll spend indulging in the things you want to do,READ MORE »


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I have made it pretty clear how I feel about mayo (see Frisky Eats: Chicken Salad), but I was recently sent Just Mayo, a vegan garlic mayo, to try out and it has me dreaming of BLTs, one of the only foods that I actually like with mayo. But let’s not limit ourselves to just any BLTs… READ MORE »


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This weekend, I enjoyed brunch at one of my favorite local Mexican restaurants Tomatillo. I was tempted to order my usual margarita, but decided to try a pineapple crusher instead. If you haven’t had one, I highly recommend it — it’s like a Caribbean vacation in a cup. I slowly sipped this pineapple cocktail with a touch… READ MORE »


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I recently bought a big ol’ 24 oz. jar of local honey at the farmer’s market and can’t wait to dig into the amber goodness. So far, I’ve managed to drizzle a little over Greek yogurt. I know, delicious but dull. Time to sweeten the pot with some ingenious honey-based recipes. … READ MORE »


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I love bananas, but my sister loathes them. If you try to bring a banana into her car, she will make you eat it before and dispose of the peel on the sidewalk. To her horror, I put bananas in everything. Pancakes, smoothies, ice cream sundaes, you name it, it’s probably better with a banana. READ MORE »


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I’ve said before that I drink alcohol for the variety of tastes, but what I haven’t disclosed yet is that I am obsessed with putting booze into my cakes (also: I am obsessed with cake). Flavor matching is at the heart of mixing cocktails, and translating cocktail flavors into cake is basically the best party… READ MORE »


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I’m pretty confident in the kitchen, but my red meat cooking skills are pretty hit or miss. I can roast the hell out of a pork tenderloin and make a super awesome cast iron chicken, but red meat gives me trouble. This weekend, I had a hankering for steak tacos and decided to take a… READ MORE »


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Happy Bastille Day! As a woman of French descent, I feel it is my duty to celebrate the holiday with my favorite French street food. Crepes! Don’t be intimidated — crepes are quite easy to whip up. The challenge is deciding what kind of crepes you feast on … bon appetit, mes amis!READ MORE »


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I have a bit of a reputation for making watermelon basil margaritas and drinking them right out of the melon itself. Watermelon is hands down the most refreshing fruit around. It pairs well with sweet, tart, salty, and spicy flavors. If you haven’t tried watermelon with sour lime, spicy chilli powder, or salty feta, you… READ MORE »


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I love to cook and the vegetables I prepare by far the most often are Brussels sprouts and kale. Seriously, I eat sauteed kale and spicy roasted Brussels sprouts, like, 3-4 days per week, because they’re easy and fantastic for you and filling and also fucking delicious. So naturally, my stomach started growling when I… READ MORE »


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I get the feeling most people under-appreciate chicken salad.  As a kid, my grandmother used to make tuna and chicken salad as dips for every party. With just a few ingredients, a flavorful dish can be made in advance and enjoyed all week long.  Although I grew up on chicken salad, at some point, I… READ MORE »


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Ripe peaches are juicy, tender, and versatile. Peaches make the perfect addition to salads, pizzas, baked goods, and cocktails. Here are eight ways to use them! … READ MORE »


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When most people think key lime, they think of key lime pie. But people, pie is just the beginning. Key limes can be used with poultry, seafood, and in cocktails! Check out these nine key lime recipes. … READ MORE »


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Once upon a time, I worked in an ice cream parlor called Scoops. On slow summer days, we would create ice cream sandwiches out of any and everything in the store. Homemade chocolate chip cookies with moose tracks ice cream dipped in fudge? Yes, please. What about lemon poppy pound cake with a cool layer… READ MORE »


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As a kid, I loved blueberry muffins but hated fresh blue berries. I always found tiny, tasteless and pointless. I don’t know what was wrong with me. This year, I have discovered my passion for blueberries. I have been buying them in bulk at Costco and eating bowls of them for breakfast! At first I… READ MORE »


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I cook the same dishes all the time, mostly because I like to stick to what’s easy. That being said, repetition leads to boredom, boredom leads to fast food, fast food leads to suffering. So I started using substitutions and fixes to make the same-old meals take new twists and develop flavors I didn’t mind… READ MORE »


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