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 shot at making them myself. I’d heard skirt steak was pretty difficult to screw up, so I bought some grass-fed meat from my local grocer, threw together a quick marinade with ingredients I had laying around my house and cooked it up on the griddle pan. Wrapped in warm, slightly charred flour tortillas and topped with fresh slices of avocado and hot sauce, these steak tacos were, I’m not going to lie, THE JAM. Check out the recipe after the jump! Keep reading »
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!
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 are missing out.
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 that BrusselKale, a hybrid between the two, is on the way. USA Today calls it “the superfood we’ve been waiting for,” and while I think that’s a slight exaggeration, I am pretty pumped to try it:
BrusselKales are the result of 15 years of traditional crop breeding by British vegetable seed company Tozer Seeds. The company says the taste is more subtle than a Brussels sprout, “a fusion of sweet and nutty.”
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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 started to shy away from all things mayo. I appreciate how the flavor and texture of mayonnaise can enhance a dish, but can’t stand when the flavor is overpowering. For years, I have preferred most salads (pasta, potato, etc.) with a light dressing instead of mayo. The neighborhood deli makes a chicken salad with dried cranberries and celery that my husband loves. Then my world changed when I spotted Good Foods cranberry almond chicken salad in individual serving cups at Costco! These little cups use Greek yogurt and poppy seed dressing. Can you tell I am already hooked? They have me rethinking my chicken salad boycott and searching for more little-to-no-mayo chicken salad recipes.
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!