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Yesterday, Meatless Monday, we went one step beyond the meaty cauliflower steaks and cabbage steaks we’ve become so fond of. We remembered a recipe from Frieda’s Specialty Produce that we had tucked away in anticipation of the glorious fall cauliflower harvest. We love farmers market cauliflower. Not only is it fresher, but you can find…
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[1] From top clockwise: French Lavender, Washington Cherry and Philippine Coconut. [2] Close-up on coconut. Note the haiku under the top foil. [3] Lemon and strawberry; note the triangular containers (all photos courtesy Liberté). We have long been enamored with Liberté yogurt, from the moment some 10 years ago that we plucked a few…
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Why do so many American households make macaroni and cheese? It’s easy, cheap, fast (9 minutes!) comfort food—at least in modern packaged form. But in the many centuries before boxed mac & cheese, it was as laborious as most other cooking. THE HISTORY OF MACARONI & CHEESE The first written known record of pasta and…
Continue reading “TOP PICK OF THE WEEK: Cracker Barrel, The Best Boxed Mac & Cheese”
[1] Today’s pick: Ancho Reyes chile liqueur (photo © Ancho Reyes). [2] Casa Noble reposado and blanco tequilas. Mix reposado with the liqueur in the cocktail below (photos #3 and #4 © Casa Noble Tequila). [3] Combine them to make this delicious cocktail. If you like tequila, mezcal, and the cuisine and culture of…
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[1] Spoon the herb butter sauce over the fillet. [2] Plated with a butter lettuce salad (recipes below). [3] With kale and baby potatoes (photos #1, #2 and #3 © Good Eggs). Last night we had guests over for a simple salmon dinner. It was an impromptu event: Our fishmonger had a sale on…
Continue reading “RECIPE: A Simple Salmon Dinner & The History Of Oven Cooking”
