Apparently I’m emotionally attached to my grey scarf. I say apparently because this was totally unbeknownst to me until I couldn’t find it the other day. If you’ve ever been around me when the weather’s chilly, you’ve likely seen that scarf around my neck. I wear it so much that it makes an appearance in nearly every other photo of me during cold weather.
Well, I didn’t realize how much it meant to me until it went missing last week, which I guess is the reality of life. We don’t appreciate things until they’re gone. Lucky for me, I left the scarf in a sleepy cafe at one of the ferry stop towns on Puget Sound, so it was easy to retrieve. That might be a bit of an understatement, since I forced my younger brother to drive an hour out of the way just to pick it up. I then arrived at the cafe and they were convinced I was retrieveing a credit card because, in their defense, who would really be crazy enough to drive that far for a boring grey scarf, right?
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This kale salad with garbanzo beans, tomatoes, diced cucumbers, quiona, and feta is hearty enough to make a meal but healthy enough to feel good about eating.
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An easy healthy recipe for grilled chicken shawarma with tomato-onion salad and yogurt-tahini sauce.
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Using a quick-roasting technique and a good cast iron pan, this recipe for sumac, thyme, and lemon-roasted chicken comes out with crisp skin and super moist meat.
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An easy, healthy weeknight dinner recipe for Thai-style lettuce wraps with turkey, ginger, garlic, chilis, cilantro, and scallions.
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A healthy recipe for Filipino-style chicken sisig tacos that make a fabulous make-ahead meal or an easy weeknight dinner.
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Though I’ve never been to Taiwan, there’s one thing I know for sure: I’m a huge fan of night market-style fried chicken. It’s one of a variety of xiaochi (aka “finger foods) found in Taiwanese night markets and is more or less popcorn chicken seasoned with garlic, soy, and a good amount of Chinese Five-Spice powder. I first tried it on last month’s Six Taste Taiwanese Food Tour and it has quickly become a staple in my house, earning the nickname, A.F.C. (aka Asian Fried Chicken).
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A recipe for Spicy White Bean and Chicken Chili that’s perfect when you have house guests during the colder months.
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From the moment I started working on this Thanksgiving menu, I kept thinking about the turkey. All the other recipes fell into place but the turkey was a bit of a puzzle. I wanted a recipe that would measure up to The Biggest Loser nutritional standards, but also be worthy of the Thanksgiving supper spotlight. And then, it came to me: craft a simple yet elegant turkey that used flavors from the rest of the menu to tie everything together.
While it’s no secret that the white meat on the bird is a lot better for you, it tends also dries out really easily so roasting it for the holiday can be a crapshoot. In this recipe, there are three major precautionary measures to ward off dry turkey. First, the turkey should be bone-on because that will help the bird cook more evenly and infuse it with more turkey flavor. Secondly, the turkey gets roasted in broth for the first half, which ensures it stays super moist despite the 90 minute cooking time. Third, the honey-orange baste brings another layer of flavor and moisture to the finished dish. Then, to further boost the flavor, the pears and onions in the roasting pan get blended up and used as the base of the gravy for a take on turkey that’s a fraction of the fat and calories.
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A few years back, pomegranates became the fruit du jour and, by now, it’s quite apparent they’re here to stay. So, you’ve probably had your fair share of pomegranates, but have you cooked with them? If not, it’s a serious must.
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