The classic spinach and ricotta shell pasta recipe amped up with the addition of spicy chorizo.
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A sweet-spicy whole grain recipe that’s a fun twist on classic fall sides and a natural fit at the Thanksgiving table.
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A simple summer grilling recipe for cocoa-rubbed pork tenderloin with a spicy cherry salsa.
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Not every meal needs something totally off-the-charts different; sometimes a simple riff on a classic will do.
This time of year, when I’m in San Francisco and the rain is slanted sideways and the fog so thick I feel alone in a city of nearly 1 million people, that’s when I crave easy recipes that are simple riffs. That’s when I crave brunch dishes that are a bit heartier, like, say, steak and eggs. And a cup of coffee — French press served black, thank you very much.
But the steak and eggs? I want them only so simple. I want them low maintenance enough that I don’t need to put in too much effort, hearty enough to soak up the remains of last night’s libations, yet interesting enough that I don’t feel like I’m just eating another plate of steak and eggs. So, usually, I throw on my sunglasses, tug on a large hat, and stay out of the glare of the sun — not too much of a problem in a place like SF — and head over to my go-to brunch joint for spot-on steak and eggs.
But, when I’m not in San Fran and I can’t roll myself to the brunch joint for this classic dish? That’s when I throw it together myself, but, as I tend to do, I add my own twist — this time with some Thai flavor. The base is a seriously versatile Thai-inspired marinade that would work just as well coating shrimp, pork, or chicken as it does this steak. And, after a brief marinade and some quick stove time, breakfast is as simple as that. Or brunch, or lunch, or dinner, because, let’s be real, this type of dish has a place at the table any time of day. Usually, I serve it over just-steamed rice (so it can soak up the marinade) though it would be even more satisfying served with a simple hash, like these beets or sweet potatoes.
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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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I had just returned from Sonoma County where I filmed a bit on cultivated mushrooms for the show so it was fitting to return home to my very own funghi kit.
Continue Reading: Signed, Sealed, and Delicious →
I’m a grade-A eater. Or at least I thought I was until Lebanon proved me wrong. Every time we sit down to eat there’s endless amounts of food and my plate is refilled before I can even finish a forkful. So it should come to no surprise that late night eating is a pastime of…
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I’d like to say I would have thought of it myself, but I’m not sure that’s entirely true. During my first day in Lebanon, our generous hosts showed us around the quaint Saifi Village in downtown Beirut and, within minutes, I found myself in front of an Eric Kayser bakery. One of the top bakers…
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Come January the Fancy Food Show takes over San Fran as 1,000s of brands set up shop to tout their wares and push their free samples. Some products are brand new, others are old favorites, some just jumping on the trend bandwagon, and still others are downright absurd. It’s tons to sift through but after tasting the good, the gross, and the scary, I settled on a few worthy products. Keep an eye out for these foods as they become increasingly popular in the year ahead:
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I had no clue what I was missing; sadly, until India, I went my whole life without so much as hearing about thali. But just one day on the subcontinent and I was a fan. To call thali simply a platter of food (like many guidebooks do) is like saying tapas are merely small servings. Thali refers to a stainless steel platter packed with an assortment of Indian food. Translation: it’s the perfect way to eat as large a variety of Indian food as possible at each meal.
Just a few days into the trip we headed to Udaipur in Rajsthan, and I was already hooked on thali. Turns out, there was once a whole No Reservations ep about Rajasthani food wherein Bourdain visited a local thalis joint, so we were determined to hunt it down while in the area — and hunt we did.
Continue Reading: Thali Ho! →