Have you started planning your Thanksgiving Menu yet? Who cooks the Thanksgiving dinner in your family? When I was growing up, my mom or Grandma would typically cook our turkey and my dad would hover to make sure it didn’t overcook. This month I’ll be sharing some of my Thanksgiving menu and some of my Grandma’s favorite recipes. Ya’ll know how good Grandma recipes are. This turkey isn’t Grandma’s recipe (the stuffing I’m sharing later this week is, though), but it’s simple and delicious.
How to Cook Duck Breast and a Red Wine Pomegranate Sauce
When we lived in Paris, we ate duck breast twice a week. And why wouldn’t we? It was cheap(er), and among the most delicious meats I’ve ever eaten. To be sure, I fouled (see what I did there:)?) up the duck every time. No seriously, I’ve cooked duck about 20 times and only recently figured out how to cook it without burning it,serving it raw or totally killing it.
The Best Homemade Tomato Sauce
I’ve been working my way through the mother sauces on Rouxbe. So far I’ve done two — tomato and hollandaise. However, I think I still have PTSD from making the hollandaise so it’ll be awhile before I’m ready to share that adventure. But the tomato sauce, that’s just fun.
How to Pan Fry: Pork Tenderloin Medallions
I’m continuing my online food education each week. I’m telling you people, I love it. The course I’m currently taking is called: Mastering Your Fry Pan. I’m learning pan frying (obvi), searing, sweating, sautéing and pan tossing. The best part about learning about food is yum, you get to eat it all. Last week my mom stayed with…
Indian Chicken Tikka Masala with Forbidden Rice
Indian dishes are extremely flavorful, but cooking them can feel overwhelming. There are so many different spices and ingredients and the Indians know how to bring them al together to make some of my favorite meals in the world. Today I’m sharing one of my favorites, a simple recipe for Chicken Tikka Masala with Forbidden Rice.
The Avocado BLT with Spicy Chipotle Mayonnaise
As a kid I hated sandwiches. Bread was boring, sliced meat was unimaginative, and I hated mayonnaise. And there was no sandwich I hated more than a Bacon Lettuce and Tomato Sandwich slathered with mayonnaise. The idea of eating mostly vegetables in between slices of wonder bread was really depressing for this 8 year old.
Fortunately my tastebuds have evolved, at least slightly, and now I love mayonnaise and sandwiches. Coming up with new foods that can be stuffed between variant pieces of bread is fun. And the BLT is now one of my go-to sandwiches. Here I share my take on the traditional BLT – an Avocado BLT with Spicy Chiptole Mayonnaise
How to Make Simple Macaroni and Cheese from Scratch
Some days I look in the fridge and all I see is a piece of lettuce and a cup of milk. When that happens I can usually root around and find a few ounces of cheese and at least a half of box of noodles which typically means Joe and Marston are getting macaroni and cheese for dinner (not that either of them complain). Here’s my recipe for simple macaroni and cheese from scratch that everyone will love.
The Best Flank Steak Marinade and How to Grill It
My second youngest sister gets married on Sunday. She is marrying an Irishman, which is appropriate because her whole life she’s played celtic music, dressed up like a fairy and spoke in an Irish accent. Phil is fantastic and we’ve loved getting to know him. When his family arrived this past weekend, we of course had to have the whole crew over for dinner.
And since it was also my birthday (I turned 29 again), we had a feast! I love flank steak, so we threw together a marinade inspired by one of my favorite websites, Cooks Illustrated. It’s the best flank steak marinade in my opinion.
Cuban Black Beans and Rice — Dinner on the Fly
I was born in the Dominican Republic and lived in Mexico every summer for years growing up. When I traveled the world in 2007, we ate rice and beans once a week without fail. I guess you could call me a rice and beans connoisseur (I know, it’s what ever little girl dreams of being). Every country does beans and rice a little differently, but they all do them. My favorite form of rice and beans is Cuban black beans and rice which I am sharing with you today.
How to Cook with Dried Mushrooms: Shroomy Chanterelle Pasta
All my siblings, plus spouses, plus grandchild, plus a random cousin ended up at my folk’s last night. So mom and I quickly threw a meal together. When you’re feeding the masses, there’s nothing easier than pasta. Here’s a quick, simple dish that smells decadent and tastes like you’ve been slaving away all day.
You don't need a culinary degree to make sophisticated food. I want to improve your food education. Sometimes I travel and wear new clothes, and I'll tell you about that, too.
