This summer I discovered the wonderful world of grilled pizzas. Conventional ovens just can’t cook a pizza well. And it just isn’t practical to build a brick oven in my tiny 14th floor condo. Grilled pizzas are a wonderful alternative. They have the charred taste that makes even a simple cheese pizza explode with […]
Grilled Cheese Pizza Read More »
This might be blasphemous, but I don’t like corn on the cob. There. I said it. So, when I received 5 ears of corn in my last CSA box, I did not jump for joy. Fortunately, I discovered a deliciously simple way to cook corn that offers endless possibilities and not just the same old buttered and
Spicy Pan-fried Corn and Edamame Salad Read More »
I’ve been craving eggplant parmesan. I love the crunchy breading covering the soft eggplant and then smothering the eggplant in a simple tomato sauce. It’s amazing how well eggplant and tomatoes go together. I don’t, however, love how long eggplant parmesan takes me to make (over an hour), and I don’t love turning on the
Unbreaded Eggplant Over Pasta Read More »
I had good intentions. But the mushrooms forced my hand… And I am so glad they did! I rarely buy mushrooms because Martin hates them (little slugs) and I don’t love them. I don’t know what possessed me five days ago to purchase some pre-sliced button mushrooms…OK, I wanted to use them on a sandwich…
Potato Casserole with Peppery Tomatoes Read More »
It’s summer in Minnesota. Time for potato salad! I love the taste of freshly harvested potatoes, and they are even better when slathered with a tangy dressing. There are a plethora of versions of potato salad, and I’ve tried many of them. At the end of the day, I love the creamy potato salad that
Jill’s Fabulous Potato Salad Read More »
It’s zucchini season! Almost everyone I know has a plethora of the delicious green summer squash. Zucchini can have a bad rep; it can turn into mushy grossness if cooked improperly. But don’t give up on this versatile veggie! Zucchini is high in a ton of vitamins and minerals, my favorite being potassium. Potassium helps with circulation
Simple Summer Vegetable Stir-fry Read More »
What makes a recipe authentic? Typically, authentic recipes use ingredients and methods of cooking that are specific to a particular region. The ingredients used and the methods of cooking developed came from what resources are available in that part of the world. Therefore, it is utterly inauthentic to attempt to cook an “authentic” recipe from
Semolina and Saffron Pudding (Rava Kesari) Read More »
Let’s talk about spices. Indian spices. I grew up in northwestern Minnesota eating meat and potatoes. The only spices I knew were salt, pepper, and ketchup. Spices like coriander, cumin, turmeric, and ginger never crossed my palate until I was in college. Now, I love Indian cooking. It took me a while, and I am
Vegetables in Yogurt (Avial) Read More »
I had high hopes for this baking adventure. Maybe that’s where I went wrong. I love cooking, but baking always seemed like too much chemistry for me. I can combine textures and flavors on a whim, but combining ingredients that chemically react with each other is a little bit more challenging. If you know
Lemon-Raspberry Plate Trifle Read More »
Some people may run at the mere mention of tofu. It’s gelatinous texture, it’s lack of flavor can easily ruin a dish. I don’t eat tofu often, and when I do, I like to add it to dishes to increase their nutritional content without taking away from their flavor (Feisty Green Beans is a great example
Summer Fried Tofu with Roasted Vegetables Read More »