Onions and garlic are rolling out of the fields and into our kitchens, and school is about to start. What do these two ideas have in common? Kids, shortcuts and planning ahead.
Look at the calendar! Just a few days left to milk my Oktoberfest theme! If there were one month to be stuck in for all kinds of reasons, let it be October.
Let me tell you, it's not the easiest thing in the world to come up with a completely finger-food-only meal .
Tzatziki is a Greek meze or appetizer that is made from strained yogurt, cucumber and garlic.
Since it’s summer and these mushroom burgers, which appeared in the Boston Globe last week, are so good, I am going to share the recipe with you.
In theory, I’m a big fan of marinading meat before grilling it. (Real quick…is it marinading or marinating?) I mean, it’s simple, right? You mix together yummy things, you put them in a bag, you add the meat to the bag, you squish it all around and then put it in the fridge for the day. At dinner time you grab the meat out of the bag and pop it on the grill.
As Kelly mentioned in this post, she is a reality TV junkie.
I like to have a variety of nut butters available to eat at any given time. As of last night, there were six open jars in my kitchen. I’m not going to tell you how many unopened jars are in the cabinets.
Chili Garlic paste is a basic element for any kitchen. Every corner of the earth uses this combination some time or the other, and for various culinary uses. In Indian cuisine, (for those who use garlic in cooking, for there are many who do not), this basic paste is a must have, make ahead, store in the refrigerator kind of treasure.
Historically I haven't been a fan of guacamole; I don't dislike it I just find it a little bland, uninspiring and well, mushy. A few weeks ago, however, we visited our friends Dave and Esther for dinner and they served nachos with homemade guacamole to nibble on before the main event. Esther's guacamole was divine - a garlicky and zesty taste explosion with a real kick from the chilli.
This healthy jam is delish with tofu cream cheese on gluten-free toast
Sometimes eating unfamiliar food is easier in another language, sometimes not.
Continuing on our Chutney Chow-down trail, we’re cooking up a variant of the delightful Tomato Thokku from Southern India. Part pickle, part chutney, this tangy concoction stays well in a bottle or jar for 2-3 days without refrigeration, so it’s perfect to pack up for a long road trip.
After Friday’s somber post , today I thought we could continue on with my series of guest posts.