An easy, healthy recipe for basic mussels with lemongrass, chili, beer, lime, and mint.
Continue Reading: Pretty. Easy. Lemongrass-Chili Mussels →
It’s been a crazy month, to say the least. While I’d hoped for crisp fall evenings that I’d spend making the first slow-cooked recipes of the season, it has instead been very busy with my “To Do” list seeming like it’ll never stop growing. It’s times like these that I go simple and quick in the kitchen, but never at the expense of flavor. Just because things are speedy doesn’t mean they should lack flavor, and I turn to high-heat cooking methods like stir frying, sautéing, broiling, and roasting to ensure that doesn’t happen. These sweet-savory quick-roasted grapes fit the bill perfectly.
Continue Reading: Sweet-Tart Quick-Roasted Grapes →
It’s that time of year: time to shake out the sweaters, shine the apples, and celebrate fall. I’d be more than willing to, except the weather in California is anything but fall-like and the gardens here are still brimming with late-summer produce. Add to that the fact I just scored a load of eggplant from some very generous friends with some very green thumbs and, well, I’ve been cooking with eggplant like it’s the height of the summer. But the great thing about eggplant is it has a long growing season that lasts into October (at least around these parts), so I figure it’s fair game to cook with. At least until I see a leaf change color or feel the need to pull out a scarf.
Continue Reading: Late-Summer Roasted Eggplant Pasta →
Pantry cooking. I know, it’s not exactly the place you’d turn to whip up a first-date meal, is it? Cooking from the pantry cooking may not seem glamorous, but it’s like the home cook’s version of Iron Chef as you have wield your skills and ramp up your creativity in order to make something (ie dinner) from essentially nothing. And, a well stocked pantry can mean the difference between constantly heading to the store and having the option for a home cooked meal at all times.
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Oh, the pantry. It often gets brushed off as the black hole of kitchen storage and ends up with all kinds of mish-mosh, odds and ends foods. The thing is, it doesn’t have to be that way. Earlier today I talked about cooking from the pantry for the Family Food Summit and it got me thinking just how important a proper pantry is.
Continue Reading: Perfecting The Pantry →