In my small Alabama hometown, a restaurant lives and dies by its chicken salad recipe. Heaven help the one that decides not to include the Southern staple on its menu. For the local "ladies who lunch" crowd, it is practically a food group, and it should not to be taken lightly.
In the usual order of things, one decides to have a party, and then figures out which dishes to serve. But in this case, it was a stellar pomegranate and olive relish that got the ball rolling. "We have to throw a holiday party so people can taste this!" exclaimed my partner, and pretty soon we were discussing the guest list between bites.
The only thing I might like better than brussels sprouts roasted to a crisp are thinly sliced raw brussels sprouts dressed with a bright vinaigrette and toasted nuts. This salad takes a little more time to make than the usual shaved sprouts salad, but the extra work is worth the flavor and texture combination of nutty brown butter vinaigrette, crunchy brussels sprouts, crisp slices of sweet apple and toasted hazelnuts. And unlike most salads, it tastes even better the day after it's made.
Is it just me, or is anyone else always on the hunt for good snack ideas? I can usually manage coming up with a healthy lunch or an inspired dinner, but my afternoon hunger often caves to chips, salsa, and melted cheese. Seriously, you'd think I would have outgrown that old standby by now...
Q: I recently moved to Mexico City and I'm at a bit of a loss when it comes to baking. Not only is Mexico City at high altitude (7,500 feet) but I have a manually ignited gas oven that may not heat evenly. I miss baking sweet treats! Any suggestions for stove top desserts, or other desserts that don't need an oven?
Q: My consumption of raw vegetables usually goes down during the winter, when I opt for casseroles, soups and other comfort foods. I'd like to keep eating raw veggies throughout the year though. Any recipe ideas for doing so when the mercury dips?
Here's a great way to lighten up weeknight meals or just add some variety to your plate. I love the idea of crunchy nibs of cauliflower as a backdrop for a rich stew or some grilled seafood. Have you ever tried this?
Fall is in the air and even though there are some hot days left on the forecast, that doesn't mean that I'm not already thinking about apple cider and weenie roasts. Pumpkins are about to appear in the stores and I'm dying to try this DIY pumpkin yogurt.
Do you like piña colada? Then you'll love this nutritious take on the classic. With its fresh coconut and no added sugar, you won't feel guilty about enjoying this smoothie everyday. My friend Alejendra (who also happens to be a doctor) shows us how she makes her delicious green piña colada for her family.
Have you heard of tofu misozuke, i.e. miso marinated tofu? It's been called "vegan cheese," "vegan butter," even "vegan foie gras." While I suppose there's some (delicious) truth in those statements, I think tofu misozuke is amazing stuff on its own, without all the animal-product based comparisons. Just what is tofu misozuke and what can you do with it? Read on for more information.