Update July 23, 2021. I’m heading out for a much-needed vacation after being cooped up in my house too long (stay tuned for a new ‘Field Trip Friday’ highlighting my adventure). So I’m giving this vintage post a little bit of love today in order to highlight this yummy topping, which would be great on…
Bowls of Happiness: Creamy Corn
Summer corn – the golden creation of Mother Nature, designed for pure joy. There’s nothing like picnic-table dinners designed for nibbling ears of corn, biting into grilled hotdogs, or scooping up forkfuls of creamy potato salad. I miss the Butter & Sugar corn I used to find at roadside stands in New England, but sometimes, here…
Bowls of Happiness: Coconut Farro
We’ve lived through tumultuous days over the last year. Thankfully, life seems to be slowly coming up to speed. That said, I’m still not feeling myself, struggling to find my ‘new normal.’ Add in many gray days filled with much-needed rain, and that means I’m craving comfort food. Comfort food is the stuff we shouldn’t eat…
Magic of Miso: Chocolate Chip Cookies
Miso in cookies? What?!? I never heard of it until I saw a recipe on the Bon Appetit site. Experts have weighed in (here’s just one at WSJ) that miso adds complex flavor/saltiness to sweets, making it a perfect addition. We all have our favorite chocolate chip cookie style, which typically falls into one of these…
Magic of Miso: Miso Chili Crisp Noodles
A bowl of noodles bathed in spicy, sweet, savory sauce could possibly be a remedy to all the world’s ills. It’s that good. If you shy away from noodles in any form, this post may not be for you, unless you combine this sauce with zucchini noodles or roasted veggies (which would also be delicious)….
Magic of Miso: Walnut Miso Tapenade
When you think of an ingredient that can enhance many dishes, you might not think of fermented soybeans, but that’s just what we’re talking about today. . .miso! Miso is lauded for its ability to maintain good gut health and provide amazing flavor to any dish. Even Bon Appetit magazine called it “. ….
Lovely Legumes: Black Eyed Peas
Restaurants come and go, with many factors determining success. But when a long-time, popular spot closes, it’s a huge loss to a community, partly because of lost culinary traditions. This post is about one place, but I’m sure its story will resonate with many. My husband recently told me about black eyed peas he enjoyed at Old…
Lovely Legumes: Chickpea Sliders
Recently, two announcements in the culinary world created a buzz. The popular recipe site, Epicurious, said it would no longer post new beef recipes, and Eleven Madison Park, a prestigious restaurant in New York, said it would offer a vegan-only menu when it reopens. Apparently, they want to be part of the solution toward a…
Lovely Legumes: Lentil & Kale Salad
Legumes are in the vegetable family, with common members being chickpeas, black/red/kidney beans, green beans, black-eyed peas, soybeans and lentils. They’re called ‘powerhouse foods,’ with lentils being especially well-regarded. Nutrition-wise, lentils are an excellent source of protein, loaded with potassium, calcium, magnesium, iron and fiber, and a great resource for vegetarians, or folks sensitive to gluten. They’re…
Flavor Punches: Adobo
Synchronicity is amazing. This week, I remembered a delicious meal made by my friend Ben’s mom, Purita. Ben and his family are Filipino, and his mom served lumpia (similar to fried spring rolls), adobo chicken (chicken in an amazing sauce), and pancit (meat, noodles and veggies – sort of like chow mein). I loved it,…
Flavor Punches: Peppercorn Salt
A sprinkle of flavored salt can make dishes sparkle. I’ve got several mixtures in my pantry that I bring out for special touches to meat, seafood or veggies. Each type of salt (sea, Himalayan, Kosher, fleur de sel, Kosher, etc.) offers its own level of ’saltiness’ or ‘brininess,’ enhancing underlying flavors of food in their…
Flavor Punches: Gremolata
Gremolata sounds fancy, but it’s a simple mixture of fresh parsley, garlic and lemon zest – ingredients you probably have in your fridge at any given time or can easily pick up at a market. It’s a classic seasoning that originates from northern Italy (Milan, I believe), sprinkled on soups/stews, braised meats, roasted veggies and…