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Chili Boccoli
Almost two years ago, I posted a recipe for Roasted Broccoli that was a huge hit with my family and my readers. A.J. and I tried a variation just to change it up a bit.I'm a bit apprehensive about using a lot o chili powder in a dish, but& (read full article)
Pulled Pork BBQ
Oh, how I wish I had a photo to share with you. We had dinner the other night -- pulled pork BBQ -- and it was delicious. My daughter, the BBQ sauce guru of the family, ate every bit and even licked the plate clean. Maybe I should have taken a pictur (read full article)
Quick Roasted Tomato Sauce
When life, or your brother, hands you a bushel of tomatoes: make tomato sauce ... from scratch!While slow-roasted is all the rage, sometimes there's no time for slow. Sometimes you need quick. I often need quick. Such was the case on Saturday nigh (read full article)
Pomodori ripieni di riso
A staple of summer picnics and tavole calde, pomodori ripieni di riso, tomatoes stuffed with rice and oven roasted, make for a simple and relatively quick weekend dinner, part of a buffet or a tasty antipasto for a summer dinner for guests. Here's th (read full article)
Mushroom and Spinach Pie with Baharat Spices
Baharat is an exotic North African spice blend that is also used in Lebanon, Syria, Israel, and Jordan. This popular spice blend is added to recipes in much the same way, as Indians would use garam masala. Getting the balance of spice is important in (read full article)
Roasted Red Potatoes, Kohlrabi, and Spring Onions
Here’s a continuation of my CSA dinner recipes from last weekend. Roasting is one of my favorite ways to cook veggies when I don’t want them to go bad and have no specific recipe for them. You can roast pretty much any vegetable, although (read full article)
Cooking Tip #34
When making a pot roast or ham, try this little trick: Add a can of cola for an extra punch of flavor. Just fill the baking pan with soda, then cover the meat with aluminum foil and cook as usual. Soda’s citric acid breaks down protein cha (read full article)
French Toast Bread Pudding
Ingredients: 4 tablespoons softened unsalted butter 6 or 7 slices white sandwich bread crusts left on (I use a quick home made challah bread because it stands up really well to the custard soak) 1/4 cup sugar mixed with 2 tsp ground (read full article)
French Toast with Creme Anglaise Sauce
Ingredients: 4 tablespoons softened unsalted butter 6 or 7 slices white sandwich bread crusts left on (I use a quick home made challah bread because it stands up really well to the custard soak) 1/4 cup sugar mixed with 2 tsp ground (read full article)
299. Roasting My Chicken
It was hot today and yesterday, the weather touching 31 degrees. I was busy with my 'Cendol' (click on cendol to view :) To me and Zu, hot days means good business for us, and when we are busy, it weren't just catering for the customers, we ha (read full article)
Some Basic Cooking Terms and the Language Used in Recipes
It can be very frustrating when you are trying to follow a recipe, but you don’t understand the cooking terms used. Sometimes even instructions on a packet of pasta can confuse you – what does cook until “al dente” mean? So, l (read full article)
POM-Pomme Granita
It's so hot here already. Summer didn't even consider waiting for spring to be over. In fact, I don't think spring even happened this year. It's sad. My tomato plants are definitely going to stop producing with this insane heat. As I mentioned yester (read full article)
Roasted Fennel with Parmesan
I'm quite fond of fennel. Mostly, I eat it raw - on its own or in a salad. I've put it in soups from time to time, but I also like to roast it. Fennel, like other vegetables when they're roasted, will caramelize and develop a subtle (read full article)
Roasted Fennel with Parmesan
I'm quite fond of fennel. Mostly, I eat it raw - on its own or in a salad. I've put it in soups from time to time, but I also like to roast it. Fennel, like other vegetables when they're roasted, will caramelize and develop a subtle (read full article)
Herb Roasted Lamb with Roasted Asparagus
So far I’ve felt very lucky that I chose Simply in Season to cook through. Julie from Julie & Julia had much more complicated recipes and expensive ingredients. And then . . . the spring lamb recipes are here. Ironically enough, even thou (read full article)
Recipe: Malted Crème Brûlée
Crème Brûlée originated in England and was known as “Burnt Cream” before it was given the more exotic-sounding French name most people know it by. For some reason, many people hold the belief that this is a really complicated dessert to prepa (read full article)
Stacked Red Chile & Grilled Chicken Enchilada - A Daring Cook's Challenge
Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on w (read full article)
Daring Cooks - Stacked Green Chile & Grilled Chicken Enchilada
Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on w (read full article)
Food for Thought: Novus @ The National Museum
Novus Restaurant Bar Cafe Courtyard is set within the historic National Museum on Stamford Road. Many diners have described the restaurant as splendidly stylish while others have said it is alluring. I found none of these to be true (to (read full article)
Basic Cooking Terms and the Language Used in Recipes
It can be very frustrating when you are trying to follow a recipe, but you don’t understand the cooking terms used. Sometimes even instructions on a packet of pasta can confuse you – what does cook until “al dente” mean? So, let’s h (read full article)
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