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Recipes that fall somewhere between basic and fancy from a Texpat living in New York.
This recipe made me a Sriracha evangelist. Sriracha, if you've never tried it, is that fiery red Asian hot sauce that comes in the clear plastic bottle with a rooster on the front. I have to admit I was intimidated by it before making this (a deep se (read full article)
If you like to eat tasty food, cook tasty food, or ever ponder taking a road trip through the south to come head to head with the home of the blues (and incredible southern food) then go on Amazon this instant and buy 'Screen Doors and Sweet Tea' by (read full article)
I heart this dish. It takes me back to exotic evenings out to dinner at our local chinese restaurant when I was little. It was on one of these special occasions that I was first introduced to Moo Shu Pork and more importantly to that sweet and rich A (read full article)
Cream cheese and I are old friends. Back in the day when I first started cooking, I discovered its magic in desserts like pound cakes and pastry crust. When I got confident enough to entertain with food, I put it in these fantastically white trash ch (read full article)
Chipotles may be a little five minutes ago as far as culinary trends go, but I'm very comfortable with being uncool. Chipotle chiles, found packed in cans of adobo sauce, are just plain old jalapenos that have been allowed to stay on the vine until t (read full article)
This is one of those recipes I bookmarked from Epicurious years ago and just recently got around to making. I liked it but am betting the sauce would be even better on chicken or pork as I think its subtle sweetness would compliment a less in-your-fa (read full article)
Hi my darlings! Sorry for the brief pause in posting... I'm back and will update everyday this week. In the meantime, how about those Oscars???Lime Chicken Marinade:juice and zest of 1 lime1/4 cup olive oil1/2 teaspoon kosher salt1/2 teaspoon coriand (read full article)
Turmeric. Every used it? Ever heard of it? I had vague memories of this spice, having seen it over the years in old cookbooks from the nineteen sixties and earlier. I'd never used it though until a bottle of this electrifying yellow stuff called to m (read full article)
Confession. I've never made proper southern fried chicken before. I've set out to a thousand times, but then either lacked the time needed to marinate the chicken (a mandatory 24 hours in buttermilk) or geeked out at the last minute thinking of all t (read full article)
This is the most delicious thing I've made in months. I knew I was onto something when I drooled a little just pulling the raw chicken from the marinade, but holy hell this is delicious. I'm not even sure I what I like better - the chicken or the ric (read full article)
Tomato paste is the Spanx of ingredients. It gives an instant lift to practically anything - that little somethin' something'. You can use it for its hit-you-over-the-head tomato kick or simply to round out an unbalanced sauce by adding just a dab.He (read full article)
I know, I know - no picture. But trust me, the one I took was so ugly I couldn't bring myself to share it. The battery was dying on my camera and my husband was starving, so I snapped a quick one in low light. The end result had a horror movie qualit (read full article)
Does it get any more delicious than basil, sun dried tomatoes, and goat cheese? I think not.Does it get any simpler than stuffing a chicken cutlet with the above ingredients, folding it in half and throwing it in the oven? Nope. You know where to sen (read full article)
This is lovely and festive and comes together in about half an hour, assuming you've been able to do your chopping ahead of time. It's also hip-friendly if you use light coconut milk, although not quite as marvelous as with regular. This is one recip (read full article)
Wow I have had some bombs lately. And by 'bomb' I mean the pre hip hop definition of the word, as in giant failure. After a hamburger steak recipe that came out exactly like a frozen TV dinner, only not as good, and a tomato sauce that tasted like on (read full article)
Truthfully, you need to make this on Saturday to eat it on Sunday, as the flavors deepen and make friends as it sits in the refrigerator. And if I'm completely honest, I actually think it tastes best after a good two days of time out in the fridge.Mu (read full article)
Can I tell you what a comfort it is to have dinner all squared away it's before dinner time? Even as someone who likes to cook - I so often find myself running out of energy at the end of the day, especially on the weekends. I mean is it just me or h (read full article)
I made this chicken up the other night and I think it's a nice twist on plain old chicken cutlets. What's interesting is - you get that lovely mellow orange flavor with just a touch of sweetness, reminiscent of Orange Beef from Chinese takeout, but t (read full article)
Have I ever told you how I feel about leftovers?Hmm... How do I say this and maintain ladylike behavior. Oh forget it - I hate them. Despise them. Loathe them. Microwaving their flacid remains the next day, their texture always disappoints. I don't e (read full article)
A little over two years ago, my husband and I moved from corporate housing into our new NYC townhouse. We were ecstatic. The townhouse was located in the West Village on a quaint, tree lined street. The building we moved into was even featured on the (read full article)
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