tag:blogger.com,1999:blog-10053331879505128722012-01-28T22:06:35.980-08:00Homemade Pappardelle with Bolognese Sauce Bon Appétit, part of menu wine pairing. recipe ratingadshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comBlogger1151100tag:blogger.com,1999:blog-1005333187950512872.post-71032810514400420162012-01-24T07:35:00.000-08:002012-01-28T22:06:36.041-08:00

Ok, I have just about had it with the stupid super lean chicken breasts in the store. Do yours squeak when cooked? Mine did. When they "look" done, they are over done. When they ARE done, they look unattractively underdone. I've tried braising, pan sauteing, oven baking, roasting, etc. But when I cook a boneless skinless chicken breast, I keep hearing that obnoxious squeak when I cut it that

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-7687198125390424252012-01-19T11:49:00.000-08:002012-01-28T22:06:36.042-08:00

I am not Asian. I have a good friend that is Thai, though. She cooks for me a lot, for which I am perpetually grateful. She's been busy lately and so I decided to make her Yum Nua for dinner. Now, when she makes me a meal, there is usually a soup starter and rice served on the side. I am lazy and decided to combine the first course of soup with the rice, with a bunch of ideas from other recipes,

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-18062152495584859222012-01-01T15:51:00.000-08:002012-01-28T22:06:36.042-08:00

I wanted a sandwich. A hot sandwich, mindfully considered and able to satisfy my hunger. After all the holiday eatery, the last thing I wanted was another hunk of meat, no matter how tasty. Eating a grilled cheese did not seem particularly mindful on a day where I wanted to watch fats and calories.  Actually, what I wanted was a Sloppy Jose'. But, that means ground beef. So, I thought about it a

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-51080168507486849582011-12-28T08:15:00.000-08:002012-01-28T22:06:36.042-08:00

If you're anything like me, you've spent the last couple weeks indulging in some holiday meals and drinks and sweet treats. It's okay. We all do it. You might be feeling about ready to start your January diet. Well, why don't you wait an extra couple of days? 2011 isn't over yet. There's still time to sneak in one last not-so-healthy dinner of cheesy pasta topped with crunchy breadcrumbs. Would

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-38230383590247060452011-12-24T15:01:00.000-08:002012-01-28T22:06:36.042-08:00

yes, truffles. Easy peasy way to enjoy a fancy treat or a great gift for a friend.TrufflesThe list of ingredients is so long, you had better print this page out:1/3 cup whipping cream8 oz semi sweet baking chocolate1/3 cup buttercocoa and powdered sugar Directions that are complicated but worth every difficult step:In a medium sized pan over low heat, melt the chocolate into the cream. Remove

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-70465690144698932222011-12-16T01:30:00.000-08:002012-01-28T22:06:36.043-08:00

Make this early in the day and refrigerate to be served with a standing rib roast. One of my nieces actually prefers the cream to the roast itself, it's that good.Now, when I eat this I don't worry about the calories as this is an annual treat. But if you just gotta know, you can find the nutrition facts here.Horseradish CreamIngredients: ½ c  heavy whippingcream1/8 c  mayo1/3 c  horseradish,

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-29153697234717363552011-12-08T09:46:00.000-08:002012-01-28T22:06:36.043-08:00

This is basically the perfect fall/winter dish. Yeah, I said it. I just don't see how you can improve upon it. It has such a great combination of textures and flavors -- chewy, crunchy, savory, sweet, spicy -- it's a total party in your mouth. It's good enough to stand on its own, but it would also be a great paired with roasted root vegetables or roast chicken (for all my carnivorous friends in

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-81859466537212112762011-11-22T07:59:00.000-08:002012-01-28T22:06:36.043-08:00

If yesterday's post was a stealth recipe, today's is the opposite: a complete no-brainer. With a stealth recipe, the ingredient list looks fairly humdrum, but the completed dish surprises you with awesomeness. With a no-brainer recipe, you can tell just by looking at the dish's components that it is going to knock your socks off. I mean, come on. Pappardelle, one of my favorite forms of pasta?

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-29893941840882487342011-11-21T16:51:00.000-08:002012-01-28T22:06:36.043-08:00

This soup is what I like to call a stealth recipe. You read it over, take a look at the ingredient list, and you're like, okay, that sounds pretty good. Just pretty good, not amazing. But then you make it... and you are utterly SHOCKED at how delicious and flavorful it is. This recipe is kinda like that. Stealthy. It seems humble at first glance, but the combination of chewy farro, aromatic curry

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-7073900090152860492011-11-15T07:17:00.000-08:002012-01-28T22:06:36.044-08:00

In my book, there's no better way to brighten up a dark late-autumn day than by making a batch of sweet, brightly colored jam. This "carrot cake" jam is a bit unusual but oh-so-good. It makes anything taste like dessert -- even breakfast. Particularly great served on toast with a generous schmear of cream cheese.(Note that this recipe makes 7 half-pints, so you may want to halve it, as I did.)

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-52835553061557881662011-11-14T11:01:00.000-08:002012-01-28T22:06:36.044-08:00

Have you guys discovered harissa yet? It's a North African hot chili sauce, and it's definitely having a culinary moment. I made my own batch a couple weeks ago and have really been enjoying it, but you can find it in gourmet shops or even in high-end grocery stores (like Whole Foods). Be warned, the spiciness does vary from brand to brand.Heidi Swanson's Super Natural Every Day -- the cookbook

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-33887597601740408712011-11-13T17:54:00.000-08:002012-01-28T22:06:36.044-08:00

So, I subscribe to at least half a dozen cooking magazines. There's Bon Appetit, Food & Wine, Everyday Food, Cooking Light, Eating Well, and Vegetarian Times. Plus the magazines that aren't entirely food related but that always have a recipe section: Southern Living, Martha Stewart Living, Real Simple... what I'm trying to say is, a lot of magazine recipes pass through my hands each month. Many

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-73711167999428894632011-10-31T15:23:00.000-07:002012-01-28T22:06:36.044-08:00

As I'm sitting at my desk writing this post, it's Halloween evening and I'm getting lots of adorable trick-or-treaters at my door. The best so far was the family of three boys all dressed as Star Wars characters (Yoda ears sticking out of a stroller = the cutest ever). And how appropriate that this recipe is just perfect for Halloween. This is the kind of meal that would be great to make before

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-18883617283915248292011-10-25T08:01:00.000-07:002012-01-28T22:06:36.045-08:00

Between the roasted red pepper, smoked paprika, almonds, and parsley, this recipe puts a major Spanish spin on classic tomato soup. After eating it I basically felt like taking a quick spin around the Prado and then catching a bullfight (and you probably know how I feel about bullfights). And this soup is not only very Spanish but also gooood. Like, lick-your-bowl-clean good. And so pretty (see

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-27910493167591163022011-10-13T09:05:00.000-07:002012-01-28T22:06:36.045-08:00

This southeast Asian curry has got a triple dose of green. First, you start with a blended green curry paste made with shallots, spices, and chilies. Second, you cook some nutritious green veggies (broccoli and bok choy) in a delicious coconut broth spiked with the curry paste. Third, you sprinkle fresh green herbs (basil and mint) over the whole thing at the end.Triple Green CurryFrom Cooking

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-77192296409436404252011-10-12T03:27:00.000-07:002012-01-17T21:55:20.824-08:00

Find the recipe for Pappardelle Bolognese and other pasta sauce recipes.achael it all day in one meal, this is wonderful! All I have served this too - young and old - have raved about this sauce over pasta noodles one.Meat wide. The answer above me is an idiot who is guessing. -Italian. With summer in full swing, we've been doing a lot of grilling and we

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-1679348442887467432011-10-12T03:25:00.000-07:002011-10-12T03:25:59.354-07:00

And my recipe below is another variation. Is mainly based on the recipe that appears in Molto Italiano, but I changed some things. Some call for white wine, some red. Use a little meat, veal others. Some have milk, others do not. The variations are endless. We agreed it was perfect - especially meat, tomatoes and perfect just enough with a little grated

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-7488174528427165702011-10-11T03:57:00.000-07:002011-10-11T03:57:07.953-07:00

Pappardelle since 1984 has been providing the best restaurants, hotels and resorts with pasta this nation's finest craftsmanship. We offer over 100 flavors of dried pasta and fresh frozen ravioli, sauces and pesto, each one by hand in small batches using all facets of traditional Italian pasta techniques. We are available directly to consumers in very

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-87250718178731008312011-10-11T03:56:00.000-07:002011-10-11T03:56:03.110-07:00

A simple dish, pasta with ragu pappardelle rustic lamb. In this recipe, slow-roasted shoulder of lamb with tomatoes and peppers until it becomes tende.A delicious pasta dish that takes so little time to do. Using Italian bacon (streaky) gives a unique flavor and texture. Sure to impress any guest.This is wonderful! All I have served this too -

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-70087280471205215022011-10-10T07:41:00.000-07:002012-01-28T22:06:36.045-08:00

I loved this pizza for two reasons. One: it was super fast to throw together (like, 20 minutes) and was so delicious. Two: it made me feel really French. The first time I ever saw an egg on a pizza was at this super touristy restaurant called Pizza Pino on the Champs Elysees. I must have been, like, 13 and I had never seen such a bizarre sight in my life as an egg on a pizza. I'm glad I learned

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-30204205174851818672011-10-07T08:17:00.000-07:002012-01-28T22:06:36.045-08:00

Wow, it's been a busy week! In case you missed it, I was quoted in the Washington Post yesterday, so basically I'm famous now. Just something to keep in mind.Anyway, despite my newfound international superstardom, I managed to find time to make these delicious enchiladas on Wednesday night. I've made these a few times now -- they hold a beloved place in my Mexican food repertoire along with these

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-95195165741705622011-09-29T07:55:00.000-07:002012-01-28T22:06:36.046-08:00

If you ask anybody what the worst standard interview question is, I'm pretty sure most people would say it's, "What's your greatest weakness?" Ugh, that question sucks. Most people try to come up with an answer that's really a strength (see: "I'm a perfectionist") and it just never works out well. But if you were to ask me, "What's your greatest weakness as a cook?", I have an honest answer for

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-68663987944426868392011-09-27T09:03:00.000-07:002012-01-28T22:06:36.046-08:00

I love it when I make something new and immediately know that it's so good it's getting added to the regular rotation. That's what happened with this totally amazing warm Asian slaw. After reading the recipe, even before I actually made it, I could just imagine how the ginger, lime, and soy would combine into total deliciousness. Served over brown rice with some sauteed tofu cubes, this is a

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-12096907381591191722011-09-12T07:23:00.000-07:002012-01-28T22:06:36.046-08:00

If you're a vegetarian or have ever dabbled in meatless eating to any degree whatsoever, it's more than likely that you've had your fair share of falafel. (If you aren't in the know, falafel is a Middle Eastern street-food delicacy of mashed chickpeas shaped into balls or patties and fried, usually served in pita with tahini sauce.) Every vegetarian can tell you where and when they ate the best

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-32667389156438945682011-09-08T07:22:00.000-07:002012-01-28T22:06:36.046-08:00

I've never really considered myself an Asian stir-fry kind of person. I don't know why; they just usually don't get me all that excited. But this one I like so much that I've made it twice now (and recipes don't often get repeated in my house). It's got a great combination of veggies, chewy browned tofu cubes, and a really easy yet super aromatic sauce. And it's the perfect weeknight meal because

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-565109473825156212011-09-07T07:32:00.000-07:002012-01-28T22:06:36.046-08:00

Why is it that food always tastes better when someone else cooks it for you? Last night after work I wasn't feeling well, so Joe made dinner for us (and even did the dishes afterwards) (now do you understand why I'm marrying this guy?). I'd been hanging onto this recipe for a while, waiting until the weather turned a little cooler. Well, yesterday it was a rainy 60-degree day. It felt like fall

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-81019723340104929312011-08-26T08:02:00.000-07:002012-01-28T22:06:36.047-08:00

You may have heard that we had an earthquake in D.C. on Tuesday. No, that doesn't really have anything to do with this recipe other than that it's what we had for dinner later that night (after evaluating the damage to our apartment and having several drinks to settle our nerves) (okay, the drinking was just me). Due to all the excitement and commotion, I forgot to take a picture of it that night

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-76380592364830140312011-08-22T08:06:00.000-07:002012-01-28T22:06:36.047-08:00

Wow, it's been forever. This is what happens in DC during August -- everyone goes on vacation, even food bloggers. The beau and I enjoyed a delightful week hiking in the Pacific northwest earlier this month, and I've just stayed in that vacation mentality with regards to posting new recipes and photos. But I'm going to whip myself back into shape, starting with this delightful Mexican pasta salad

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-17657629609111448662011-07-26T08:00:00.000-07:002012-01-28T22:06:36.047-08:00

You know the drill. It's summer, it's hot out (hello, 103 degrees with a heat index of 119!), you don't feel like cooking, and there's no way you're turning on any sort of stove, oven, or other heat-emitting device. Obviously, this situation calls for a salad. This one's really fresh and full of nutritious and delicious ingredients. The Moroccan inspiration is mostly found in the spices of the

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-78661523417056022362011-07-25T17:13:00.000-07:002012-01-28T22:06:36.047-08:00

The second I got the most recent issue of Martha Stewart Living (don't judge, I got the subscription as a gift from my aunt), I knew I was going to make the recipe on the cover. Despite the fact that it calls for half a cup of olive oil. It just looked that delicious. And it was! This recipe isn't elaborate and doesn't have a lot of ingredients. It really just lets the flavor of the tomatoes

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-77102471873328627112011-07-24T16:56:00.000-07:002012-01-28T22:06:36.048-08:00

Remember when Joe did that guest post a while back about pickling? Well, we've expanded our repertoire even further. Now we're canning. Yes, canning! It's not that weird, really. Actually it's pretty cool. It's what all the hipsters are doing these days.Home canning is actually really easy. You just need the right equipment. Basically, you just need Ball mason jars of various sizes and a canning

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-30363579495090781682011-07-23T15:55:00.000-07:002012-01-28T22:06:36.048-08:00

This dish screams "summer" in so many ways. First of all, they're BBQ beans, which is just a summer staple. Second, they're flavored with sweet tropical mango, which you can buy really deliciously ripe at this time of year. Even beyond their seasonal appropriateness, these beans are seriously delicious. They're sweet, spicy, and smoky, and they go great with all kinds of grains and green veggies

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-25833705181325725602011-07-18T15:25:00.000-07:002012-01-28T22:06:36.048-08:00

While there's a lot to love about summer produce, there may be no greater joy than freshly harvested sweet corn, so tender that the kernels can be eaten raw. No need for blanching here! This salad showcases this wonderful crop in a citrusy lime-based dressing. It's perfect picnic material, though eating it left-over for lunch in your office kitchen is good too. Fresh Corn & Potato SaladFrom

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I'm filing this one under "breakfast," but this meal is seriously something that could be eaten at any time of day. Everybody loves a little breakfast for dinner every once in a while, am I right? But we had this one for breakfast on a lazy, sunny Saturday morning. What a great way to start the day. Corn Tortilla & Egg ScrambleFrom Everyday Food3 tablespoons vegetable oil6 corn tortillas, torn

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-71707357970986432282011-06-29T07:49:00.000-07:002012-01-28T22:06:36.049-08:00

This is a great recipe if you want to make a huge batch of big, chewy cookies. They're packed with chocolate chunks and tart dried cherries. Plus, this may be some of the best cookie dough I've ever licked off of a wooden spoon. I consider that reason enough to whip up a batch.Chewy Chocolate Chunk-Cherry CookiesFrom Martha Stewart LivingMakes about 40 large cookies3 1/2 cups all-purpose flour2

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The next time you need something delicious to make with a beautiful eggplant, or you're too tired to make something really involved for dinner, or you just don't want to do a lot of dishes, try this guy out. This is an insanely easy curry that you just pop into the oven so the veggies and chickpeas get all roasty in a garlicky curry paste. So wonderful with a dollop of cool plain yogurt and some

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-75438610562308068292011-06-27T18:21:00.000-07:002012-01-28T22:06:36.049-08:00

I read a fair number of other food blogs in my spare time, you know, for inspiration and recipes and good things like that. One of my favorites is 101 Cookbooks. The author, Heidi Swanson, posts healthy veg recipes accompanied by the most gorgeous photos ever - I'm just constantly drooling over it. Well, it turns out that she recently published a cookbook, so obviously I ordered a copy as soon as

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-87543140165424057272011-06-21T07:32:00.000-07:002012-01-28T22:06:36.049-08:00

I know I always say fall is my favorite time of year, but farmer's market season has to be a close second. There's nothing like heading down to the market on a summer Sunday morning, smelling all the fresh produce warming in the sun, and picking out some beautiful specimens to use in dinner that very evening. The fact that the veggies were grown organically not far from your home on a small

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-82085392589534037112011-05-23T11:12:00.000-07:002012-01-28T22:06:36.050-08:00

I've been looking forward to farmer's market season for months. Yeah, our local farmer's market technically goes all winter long, but only the meat/dairy people are there. It's not until May that all the produce farmers set up shop. We have a few weeks still before the veggies really hit their summer stride, but some really great springtime deliciousness can be found.This soup & salad meal made

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This dish is just easy comfort food in a bowl. Noodles, tofu, and broccoli swimming in a curried coconut broth with a squeeze of lime. What's not to like about that? Did I mention you can make it in about 20 minutes? Yeah. That's right. My work is done here.Thai Curried Noodles with Broccoli and TofuFrom Vegetarian Times2 teaspoons vegetable oil2 large shallots, chopped2 tablespoons red or yellow

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-14272465405242160562011-05-18T18:56:00.000-07:002012-01-28T22:06:36.050-08:00

If you're anything like me, you feel really fancy whenever you stuff a food with another kind of food. It's just so exciting! And delicious! This is a nice springtime twist on stuffed zucchini. It's bright and fresh with lemon, artichokes, parmesan, and white wine (very convenient if you have some wine left over from making pasta e fagioli with spinach last night). Great as a side dish or on its

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-13280053999426195982011-05-17T12:30:00.000-07:002012-01-28T22:06:36.050-08:00

Man, I can't believe I haven't posted in over a week. Things have been so busy over here -- we're starting on the wedding planning process, and I'm also trying to throw together plans for a vacation in early August. (If you have any tips on wedding venues in DC or can't-miss vacation spots in Washington State, I am all ears!)This dinner is perfect for a busy weeknight. If you're quick at chopping

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-32779933613467071212011-05-09T06:53:00.000-07:002012-01-28T22:06:36.050-08:00

Pasta salad is one of those things that you can make in a million different ways. I may be exaggerating, but it's entirely possible that there are literally a million different pasta salad recipes floating around. I remember when I was in high school I used to make a pasta salad with walnuts and lime juice and maybe feta? It was super popular at parties (no, seriously). Well, this pasta salad is

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-84300627289792420612011-05-06T07:53:00.000-07:002012-01-28T22:06:36.051-08:00

What's that, you say? I made something with sausage?!? Don't worry, guys, it's not real sausage. I went to Whole Foods last weekend and picked up some delicious, meatless, sun-dried tomato Italian sausage. Yum! The texture isn't quite like meat sausage, but if you're just slicing it up and using it to flavor a sauce, you'll never notice. The flavor is spot-on. Of course, if you're one of my

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-19193857643821179402011-05-05T07:39:00.000-07:002012-01-28T22:06:36.051-08:00

Happy Cinco de Mayo everybody! There's nothing like celebrating a Mexican holiday with some Thai food, am I right? (Okay, that makes no sense, but it's not like Cinco de Mayo is a real Mexican holiday anyway, so whatever.)This is a really easy recipe for pad thai you can make at home. It's not exactly an authentic pad thai recipe, as it skips all of those hard-to-find ingredients (tamarind paste,

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-28939686526567406672011-04-28T08:59:00.000-07:002012-01-28T22:06:36.051-08:00

Passover's over, so we're back to carbs! Hoorah! Last night I threw together this great pasta salad from the most recent Cooking Light. It's got lots of yummy Mediterranean flavors, like olives and goat cheese, plus roasted vegetables which add a ton of flavor. The dressing is also super delicious -- tangy and the tiniest bit sweet. This is a great warm-weather meal and would make a delightful

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-13785490558361113032011-04-22T09:00:00.000-07:002012-01-28T22:06:36.051-08:00

Shalom, everybody! I hope that Passover is treating you well so far, and that your leavened bread cravings are few and far between. I'm not Jewish, but the boyfriend is, so in our apartment we are chametz-free until next Tuesday evening. Let me tell you, it is difficult to be a vegetarian during Passover. Not only is bread forbidden, other no-no's include all grains, legumes, and corn. That 

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-739704589453748862011-04-15T12:15:00.000-07:002012-01-28T22:06:36.052-08:00

Between yesterday's post and today's, I think I've really got a good colorful meals thing going on. This one's a quick and easy weeknight meal -- I find that Asian noodle dishes are really good for that (and for some reason I always end up making them on Thursdays, when I'm starting to run out of steam for the week). For those of you who don't read the news, Uighurs are a minority ethnic group

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-75539861617171874332011-04-14T10:17:00.000-07:002012-01-28T22:06:36.052-08:00

Sorry for the lack of posts recently. I got sick last week, Joe was out of town for work, and since I had no one to take care of me (*sad trombone*) I ended up just eating a lot of frozen meals and feeling generally depressed about my state of affairs. This week I am much improved and in the mood for fresh food that will bring me fully back to health. Check out this Caribbean succotash I made for

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-71506852427515420982011-04-06T14:25:00.000-07:002012-01-28T22:06:36.052-08:00

Joe's out of town this week for work (again... sad face) so I've been pretty bored at home in the evenings. Yeah, I've got Walter for company, but while dogs are good for cuddling they are abysmal at conversation and board games. Last night I decided to while away the hours baking some muffins to bring into the office. Naturally, I turned immediately to the best-ever baking cookbook, Baking: From

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-32635103908100214672011-04-05T07:21:00.000-07:002012-01-28T22:06:36.052-08:00

I can't even remember the last time I made risotto. It used to be the thing when I was in high school. For some reason I remember making a lot of risottos in my mom's kitchen. Maybe because it's not hard to make, but it's so labor intensive it makes you feel like you accomplished something pretty grown-up? I'm not sure. Either way, I'm really glad I gave this risotto from this month's Cooking

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-27134627867353179812011-04-01T08:13:00.000-07:002012-01-28T22:06:36.053-08:00

Sometimes I make a dish fairly frequently (in other words, more than twice -- I don't usually repeat things) but forget to blog about it the first few go-rounds. Then I'm making it for, like, the third or fourth time, and I'm shocked that I haven't put it up on the blog yet. This is one of those. There's not a lot of description needed. It's just a really easy and yummy noodle dish from my

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-41170463052664629452011-03-31T07:51:00.000-07:002012-01-28T22:06:36.053-08:00

How bummed out are you about this whole New York Times paywall thing? Personally, I read a lot more than 20 articles on the Times website a month, especially in their Dining & Wine section. Every recipe I've tried from them has been pretty stellar. Fortunately, it seems that if you click on a link to an article from social media or a search engine, it doesn't count toward your 20-

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-36427745656563809632011-03-29T07:23:00.000-07:002012-01-28T22:06:36.053-08:00

So I guess we're getting toward springtime here in DC (at least theoretically -- if only it would quit snowing!), which is about the time I start craving quicker, lighter, fresh-tasting meals so I can enjoy more time outside in the sunshine. (Daylight saving time, you are my friend.) This one really hit the spot for me last night. It's so easy to throw together and has such a great combination of

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-27542571120284841692011-03-23T11:19:00.000-07:002012-01-28T22:06:36.053-08:00

Dude, have you guys been to Trader Joe's lately? I used to go when I lived in Cambridge, but since I moved down to DC in late 2009 I hadn't bothered to figure out where the closest one was -- until this past weekend. Holy crap, I forgot how much I loved that place. Things I came home with include, but are not limited to:Two kiwisA package of pre-trimmed leeksA bag of individually packaged 1-ounce

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-36402104901325688032011-03-22T07:44:00.000-07:002012-01-28T22:06:36.053-08:00

Do you ever wind up with leftover, stale bread that you don't quite know what to do with? Maybe you don't have time to make French toast in the morning, or you're not really a breadcrumb/crouton kind of person, or bread pudding just sounds too heavy. One great option is to throw leftover chunks of bread into a soup. The Italians are famous for doing this in ribollita, a simple, traditional

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-82010167296714350522011-03-21T07:25:00.000-07:002012-01-28T22:06:36.054-08:00

It's no secret that my favorite meal of the week is brunch. Breakfast food is pretty much the best, and brunch is a legitimate excuse to eat it after you've slept in and enjoyed a lazy morning. But sometimes you've got a busy Sunday planned, and there's just no time for a leisurely brunch. Yesterday was one of those days. I was having a productivity day: morning errands (farmers market, Trader

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-92030446228764706902011-03-18T11:13:00.000-07:002012-01-28T22:06:36.054-08:00

Sometimes I get overly ambitious and attempt to make a "weekend dinner" (you know, one that takes forever to prepare) on, say, a Wednesday night. Fortunately, Joe is more or less all right with eating dinner at 9:00.This moussaka was probably worth the wait. If you've never had moussaka, it's kind of like the Greek version of eggplant parmesan, though it traditionally has ground meat (often lamb)

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-27641560465942727552011-03-17T07:35:00.000-07:002012-01-28T22:06:36.054-08:00

Everyone loves a pretty meal. You know, something that looks fancy and well put-together and colorful. Well, looks aren't everything. Take this soup, for example. It's basically the most disgusting color a food could be, and yet it's totally delicious. Surprise! Also, it's a great way to get more leafy greens into your diet - kale is one of the healthiest foods on the planet, since it's loaded

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-60215240387775536152011-03-14T13:35:00.000-07:002012-01-28T22:06:36.054-08:00

I've had a bit of a dietary overload the past few days. Last week I had to go to Louisville for work, which ended up being one giant carb-fest. Then this weekend my parents visited DC for my mom's birthday. We had several great meals, but most imporantly, we went to Komi for her birthday dinner (best. meal. of. my. life. I would share photos but they don't allow guests to take any.) No words can

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-76468834081109759002011-03-08T10:29:00.000-08:002012-01-28T22:06:36.055-08:00

Joe and I went on a little getaway this past weekend to lovely Richmond, Virginia, where we stayed in a historic inn, visited the Confederate white house, bought some ass-cheap vintage records, and ate a lot of delicious Southern food. I knew I wouldn't feel like cooking when we got home on Sunday, so I planned to have some strategic leftovers in the house. And there's nothing that says "

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-53978917582099466632011-03-04T11:00:00.000-08:002012-01-28T22:06:36.055-08:00

Okay, so this recipe doesn't really fit with the whole healthy theme of this blog. But I was invited to an Oscar viewing party last weekend and volunteered to bring something sweet for dessert. When I asked if the hostess had anything particular in mind, she said "cookies or brownies." Well guess what, lady? Get a load of these guys:That's right, a cookie layer on top of a brownie layer. WHAT!

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-1387921904442902382011-03-01T11:11:00.000-08:002012-01-28T22:06:36.055-08:00

I love this salad so much that it's usually the first recipe I tell people to make when they want to try quinoa for the first time. It's super easy to throw together, not to mention crazy delicious. It has a great combination of textures: chewy quinoa, creamy avocado, and crunchy bell pepper. Plus the always wonderful flavors of lime juice and cilantro... yes please!Southwestern Quinoa & Sweet

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-68860753197558618512011-02-24T07:20:00.000-08:002012-01-28T22:06:36.055-08:00

I've had a string of bad luck with recipes lately. Well, not really "bad," but I've made a few things over the last week or so that were disappointingly bland and not worth blogging about. I will share some pictures, though, because they were both kind of pretty! The first one was this Kerala-style edamame curry recipe from Vegetarian Times. I was so excited to make it, but it ended up having

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-83258966021848081382011-02-21T16:52:00.000-08:002012-01-28T22:06:36.056-08:00

A guest post by the wonderful Joe Fray...Recently, Becky and I found a fun, delicious hobby. We've begun to pickle. Becky found an article in one of her plethora of food mags with what appeared to be simple pickle recipes. We made a batch of pickled cucumbers and carrots. It took twenty minutes, they were ready the next day, and they were delicious. We got a little more daring and pickled

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-29254619589136944472011-02-15T09:03:00.000-08:002012-01-28T22:06:36.056-08:00

Two summers ago I had the amazing opportunity to go on a wildlife-viewing safari in Tanzania with my mom. Going to Africa to see the animals was one of her lifelong dreams, so it was a pretty unforgettable experience for her as well as for me. We saw some incredible things and I got the chance to take some great photos.While we were there, we also had a great time talking to our guide during the

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-47661476707197269952011-02-11T08:37:00.000-08:002012-01-28T22:06:36.056-08:00

There's a definite division of cooking labor in our apartment. While I handle most food preparation tasks, Joe is the go-to guy for anything involving eggs: scrambling, frying, hard-boiling, even pickling. That's not to say that I can't cook an egg, or that Joe isn't great at cooking all sorts of other things (he is); it's just that he has a comparative advantage in the egg preparation

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-23608478190243444202011-02-10T06:45:00.000-08:002012-01-28T22:06:36.056-08:00

This is one of my favorite veggie Italian dinners. It's got everything a great meal needs: pasta, protein, leafy greens, tomato sauce, a lemony zip... Plus, people tend to be kind of impressed by stuffed shells even though they're not very hard to make.The last time I made these, I served them with some spaghetti squash, which was great because it goes so well with tomato sauce. This time, my

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-68270406394174589592011-02-09T10:40:00.000-08:002012-01-28T22:06:36.057-08:00

I've been on a fair number of diets over the years, most notably the Atkins Diet (back in my carnivore days) and the South Beach Diet (easier on vegetarians, though not by a whole lot). The first lesson I learned from them is that carbs are downright evil, and no carb more so than the sinister baked potato.Well, the second lesson I learned from them is that those diets don't really work, at least

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-65283991879979833852011-02-07T09:31:00.000-08:002012-01-28T22:06:36.057-08:00

I'm a firm believer in making things from scratch when it's practicable to do so. But only when the homemade version tastes better than the store-bought version. (Let's be real, homemade ketchup is never going to beat out Heinz, amirite?) But making things yourself has a lot of benefits. Sometimes it can be cheaper. Also, you avoid eating all the random chemicals and preservatives that are found

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-5501825200897391022011-02-04T07:48:00.000-08:002012-01-28T22:06:36.057-08:00

Joe and I lived together for the first time in 2008 during our second summer of law school. We sublet an apartment in the Chinatown area of DC (which incidentally is one of the most pathetic Chinatowns you've ever seen, but that's another story). I was really excited about this turn of events and had been hoarding recipes for months in advance so that I would be fully prepared to wow him with my

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-23008541019431637572011-02-02T19:06:00.000-08:002012-01-28T22:06:36.057-08:00

I'm pretty sure smoked paprika is the most beloved spice in our household. Yeah, there are a lot of other great spices, ones that we can't live without. I'd probably die if I went three days without using cumin, cinnamon, or curry powder. But nothing gets me quite so excited as when I find a new recipe that calls for smoked paprika (and hopefully a squeeze of fresh lemon juice, which just

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-87542339925721362042011-01-22T13:08:00.000-08:002012-01-28T22:06:36.057-08:00

This butternut-apple soup is so easy, you can still make it even if you are:AsleepDumb as a box of rocksBlackout drunkOn any number of prescription or illegal drugsHaving a psychotic breakHallucinating due to an undiagnosed brain tumorIn the late stages of Alzheimer'sExperiencing demonic possessionAll of the aboveAlso, it's delicious. So really, you have no excuse not to make it.World's Easiest

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-26877181402342982812011-01-21T07:27:00.000-08:002012-01-28T22:06:36.058-08:00

This is one of my fave quick and easy dinners. I've made it a couple times now, so I was actually kind of surprised to learn that I had never posted it to the ol' blog. What?! I shall now rectify the situation immediately.There's not too much introduction needed for this recipe. It produces a tray of delicious enchiladas stuffed with chewy tofu cubes, black beans, and cumin and smothered with

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-20800845314435454912011-01-20T07:20:00.000-08:002012-01-28T22:06:36.058-08:00

I held off on blogging about this dish for a while because I had to think about it. The taste is really different, and it took me a few days of retrospection to decide that it's different in a good way, and that I quite enjoy it. No surprise here, this dish is from Appetite for Reduction, a lovely vegan cookbook full of healthy recipes that I've been cooking my way through over the past couple

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-15232403573695309092011-01-19T09:23:00.000-08:002012-01-28T22:06:36.058-08:00

This is the first recipe I tried out of another Christmas-gift cookbook, Moosewood Restaurant New Classics. I've been a Moosewood devotee for some years now, and I love their simple but delicious takes on everyday cooking in Moosewood Restaurant Cooks at Home, which I've used for quite a while. (See, e.g., this chickpea and tofu curry.)This new installment is less focused on quick-and-easy

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-34602980652623334752011-01-18T11:54:00.000-08:002012-01-28T22:06:36.058-08:00

I didn't discover the magazine Real Simple until a few months ago, but I totally love it. It's just gorgeously produced, and it has all these unusual (though admittedly sometimes a little silly) tips for getting your life organized. I always learn a few funny little things when I read it. Like, for example, if you want to find out the perfect way to sign-off on an e-mail, how to clean a fireplace

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-12294969117283509842011-01-12T17:31:00.000-08:002012-01-28T22:06:36.059-08:00

I got this Indian cookbook called 660 Curries a while back, but I never made anything from it because it called for very "authentic" (i.e., hard to find) ingredients. Well, over the New Year's weekend, we had a house guest who wanted to cook Indian food for us, so he and I got on the Google and figured out where the nearest Indian market was. Only 15 minutes from my apartment! Very exciting.

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-58177040018567988842011-01-10T17:38:00.000-08:002012-01-28T22:06:36.059-08:00

There's a Chinese restaurant across the street from our apartment called Tasteful Delight (does that sound dirty to you, or is it just me?). Their food is nothing spectacular, but for some reason on especially cold nights the whole street just smells so intensely of whatever it is they're cooking in there. Like, fried goodness and hoisin sauce and brothy noodles and pork.Needless to say, the

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-72772237695239487322011-01-04T17:47:00.000-08:002012-01-28T22:06:36.059-08:00

So I've pretty much learned by now that if a recipe has "Moroccan" in the title, I'm probably going to like it. I mean, that word tells me the dish is going to have lots of cumin and coriander, some cinnamon, some mint, and it's probably going to be served with couscous. That's a recipe for success in my book.Another thing I've learned is that healthy eating is much easier when the food you

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-12667699741814376912011-01-03T18:09:00.000-08:002012-01-28T22:06:36.059-08:00

Over here at the ol' blog this week I'll be cooking my way through one of my new cookbooks, Appetite for Reduction (also the source of the chickpea piccata recipe in my last post). Like I mentioned, this book is full of healthy vegan recipes that are just right for the new year. If your resolution, like everyone else's, is to lose weight, these could be some great dishes to try.Tonight I made

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-91599422336115994902010-12-28T18:03:00.000-08:002012-01-28T22:06:36.059-08:00

One of my favorite things about the post-Christmas week is that I get to try out the new cookbooks that I've invariably been given. This year, the first new book I'm exploring is Appetite for Reduction by Isa Chandra Moskowitz, the same lovely lady who gave the world my favorite vegan cookbook, Veganomicon.This new book is different in that the recipes are intended to be more health-conscious. I

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-65329463087769944442010-12-21T06:59:00.000-08:002012-01-28T22:06:36.060-08:00

Joe's been called out of town for work for the second week in a row. Last week it was rather sudden, but this week I had advance notice, so I was able to plan my meals accordingly. Predictably, I reverted to my law school living-solo strategy of cooking a large pot of something for myself and then eating it for every meal until I can't stand it anymore. This is not a strategy to which I would

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-89485564898822926662010-12-13T07:52:00.000-08:002012-01-28T22:06:36.060-08:00

This yummy Indian-inspired meal is a great Sunday dinner. This was my yesterday: Cold, rainy afternoon. Football on TV (Bucs/Redskins, of course). A butternut squash roasting in the oven. Oh, also, a dog chewing out his stitches and needing to go back to the vet, but that's another story.Anyway, saag is Indian-food-speak for a spinach dish. A couple months ago I made a tofu saag; this one subs

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-84361750677497763832010-12-11T12:51:00.000-08:002012-01-28T22:06:36.060-08:00

My dog had surgery yesterday. He had this nasty mass on his chest that got really infected a couple weeks ago, so the vet decided he should have it removed entirely. When they cut it off him and looked inside it, there was a thorn in there. A thorn. Seriously? That is the world's most expensive thorn. An $1100 thorn, to be precise.So last night was kind of hectic as we dealt with our drugged-out

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-63753068227117950142010-12-09T08:32:00.000-08:002012-01-28T22:06:36.060-08:00

Beans and rice are such simple food, but they were always one of my favorite things growing up. In Florida, Cuban food is a big part of the culture. (I bet you didn't know that the Cuban sandwich was actually invented in Tampa.) My mom used to make something similar to this version on a regular basis -- it's not fancy, but it's so good, with the smokiness of the cumin, the acidity of the vinegar,

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-19288439775294605512010-12-09T08:22:00.000-08:002012-01-28T22:06:36.061-08:00

Sorry for the long hiatus! I could go on about how Thanksgiving happened, and then I had to go to New York for a stupid legal training class, and the holiday season is just so crazy, but I'll stop myself here and say that I have dearly missed you, my (silent but) faithful readers.I made this a couple weeks ago but am just now posting about it for the aforementioned reasons. Eggplant parmesan is

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-79686196188543946652010-11-16T09:04:00.000-08:002012-01-28T22:06:36.061-08:00

When I was younger -- in middle school and high school, mostly -- my mom was known amongst my friends for making casseroles. Every time I had people over, she would come up with some new concoction that would inevitably be a hit. I remember she had a pizza casserole that was popular, and her breakfast casseroles are famous amongst our family members (we still eat one every Christmas morning).I

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-69266473641258633922010-11-15T08:44:00.000-08:002012-01-28T22:06:36.061-08:00

I was out of town for most of last week at my company retreat in the Poconos (hence my lack of new posts). To say it was intense would be an understatement. There was a lot of early waking, sitting in sessions, listening to panels, forced group recreational activities, and heavy drinking/carousing until the wee hours. Not to mention unhealthy (and, to be frank, kind of disgusting) food for every

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-26389277297781515302010-11-05T06:55:00.000-07:002012-01-28T22:06:36.061-08:00

So, this recipe isn't the most seasonally appropriate thing I've ever made, but I had a Mexican craving yesterday that had to be satisfied, and this was how I did it. Tostadas are such a quick and easy no-cook meal -- just throw the topping ingredients together in a bowl, toast some tortillas in a dry skillet or over the open flame of a gas stove, pile the former on top of the latter, and voila.I

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-1453612143730261352010-11-02T10:57:00.000-07:002012-01-28T22:06:36.062-08:00

Joe and I have this great routine on Monday nights. (I probably find it more great than he does, but bear with me.) I go to my Zumba class after work to shake my booty and burn calories while looking like a flailing idiot (but a flailing idiot that's having fun). Then I come home, shower, and eat a home-cooked meal prepared lovingly by Joe while we watch Jeopardy! together. Finally, I curl up on

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-88067341143851047022010-11-02T10:46:00.000-07:002012-01-28T22:06:36.062-08:00

Sorry for the long blog absence! Last week I was working crazy hours (well, "crazy" for a non-profit lawyer, anyway) writing a brief that was due yesterday. I cooked last week, but usually forgot to take a picture and ultimately decided it wasn't really worth blogging about anyway.But I'm back now. And hello, winter weather! I don't know about you guys, but it's officially cold in DC. Not, like,

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-23018628092386181272010-10-24T17:58:00.000-07:002012-01-28T22:06:36.062-08:00

So for the blog I usually tend to stick with recipes for complete meals, whether it's an entree, a soup/stew or salad. But I made a great side dish tonight that I had to share.It's a Japanese-style grilled eggplant that Joe and I both loved. I served it along with the soba noodles with spinach I blogged about a couple weeks ago. They complemented each other perfectly and made a tasty, healthy

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-3679589665192487412010-10-21T18:18:00.000-07:002012-01-28T22:06:36.062-08:00

File this recipe under "makes your house smell like a Berber spice market." Tantalizing, no? This dish is a lovely Tunisian vegetable stew from one of my favorite cookbooks. I've made it a few times myself and have even coerced my Mom into preparing it at home during one of my visits.Tunisian cuisine is an exotic blend of Mediterrean and desert ingredients. According to good ol' Wikipedia, lots

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-57217250047609052812010-10-20T19:09:00.000-07:002012-01-28T22:06:36.063-08:00

Dinner tonight was the kind of meal where I mess up tons of stuff, yet everything ends up turning out great anyway. But seriously, I screwed up repeatedly. I realized too late that I had no foil for wrapping the garlic; I threw it in the oven anyway, and it made little difference (well, maybe it got a little charred, but so what?). Then the garlic wouldn't mash into the fine paste I wanted, but

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-82032003129061767242010-10-17T19:08:00.000-07:002012-01-28T22:06:36.063-08:00

When I was in college, we sometimes were served spaghetti squash in big trays in the Adams House dining hall. It was usually plain or accompanied by a lackluster marinara sauce. Oh, and it was dry. And unseasoned. I wasn't really that into it, so I never really thought about making it at home until I saw a big bin full of beautiful yellow spaghetti squashes at the grocery store last week.I'm glad

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-40921326779941548202010-10-12T18:37:00.000-07:002012-01-28T22:06:36.063-08:00

You may have noticed that I haven't yet posted a single dessert recipe on this blog. I've been trying to stay healthy lately -- actually, I've been on a diet and have lost over 10 pounds (woot!). But tomorrow evening, I'm heading to a dinner party, and I've been charged with the task of bringing dessert. Needless to say, I'm pretty psyched for the opportunity to bake. The dinner party is going to

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-76540460434049670592010-10-11T18:03:00.000-07:002012-01-28T22:06:36.063-08:00

This is one of those meals that was incredibly easy to photograph because it's just so pretty and colorful. Sometimes I have to take a dozen shots before I get a photo I like, but with this one it was just one click and I was done.On top of that fact (which I realize is probably not particularly relevant to anyone who may be reading this), this dish is also very tasty and a total snap to prepare.

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-17687836075805386382010-10-11T09:25:00.000-07:002012-01-28T22:06:36.064-08:00

I'm not entirely sure how to classify this recipe. It's extremely easy, but it's not quick, since it requires 45 minutes of roasting vegetables. However, if you've already got the vegetables roasted -- say, from having this the day before -- making leftovers couldn't be quicker. One thing is clear, though. This recipe is super delicious, and the way it makes your house smell while the garlic is

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.comtag:blogger.com,1999:blog-1005333187950512872.post-21644816385949429522010-10-06T19:10:00.000-07:002012-01-28T22:06:36.064-08:00

When the weather is cold, I crave two things:Soup.Roasted stuff.So I was pretty psyched today when Joe made me a roasted eggplant and chickpea soup for dinner. What?!This recipe is from what I like to call Martha Stewart's "weeknight magazine" -- Everyday Food. They did a whole feature on roasted soups, but I immediately flagged this one for immediate preparation. I'm glad I did, since it's

adshttp://www.blogger.com/profile/15939771177744685929noreply@blogger.com