Even though it’s been hotter than ever the last week or so, I insist on using my oven. It’s a mildly sadistic perhaps considering just how warm it is outside, but so far, each culinary sacrifice at the hands of the oven has been worth it. Take this pork belly as a perfect example. A few weeks ago, I attended a friend’s moving away potluck. A sad occasion, but one made better by tables of food. Because at the end of the day, breaking bread with people you care about creates a sense of solace. Hence why we call it comfort food. I made this pork belly fully knowing it would be the last time I would ever arrive at their soon-t0-be old home with an interesting dish in hand, so a little extra heat in the kitchen on a summer day was my last thought.
Just a few days ago, I shared a recipe for these sweet, orange-flavored macaroons. After the sugar high, it’s time to even things out with something ever so savory. I flipped through my copy of The Little Vegan Cookbook recently sent to me by Quarto Publishing Group. Though small in size, the book features 500 plant-based recipes from a number of contributors. Those coconut orange cookies were delicious, and I felt like a second test from the book would be just as good. After marking several options, I settled on this recipe for a layered potato tart.
For nearly eight weeks, I’ve been working on a new project called 30 to Lifestyle. It’s a health, fitness and wellness site done in partnership with my friend Christa behind Coaching with Christa. There’s a challenge element set to launch on September 1, which will include a month of workouts designed by Christa and recipes written by yours truly. To make it all the more interesting, we have sponsor companies who have donated products that we’ll giveaway as prizes! One of the prizes includes cookbooks to inspire your at-home kitchen experiences. I received a cookbook from one of our sponsors, Quarto Publishing Group, and the first thing I did was try a couple of simple recipes. That’s where these cookies come into play. They’re an easy and quick treat that you can throw together in less than 10 minutes. Continue Reading »
Just a few days ago, I shared a spicy, rusty red, creamy muhammara sauce as an accompaniment for Alexia Foods’ brand new Organic Savory Spice Sweet Potato Fries. Savory Spice is a code name for Moroccan, friends, which is right up my alley. I made a quick mention of the brand’s second new flavor–Truffle Fries–which are also made with organic skin-on potatoes and verified non-gmo. Although these fries are seasoned with Italian black summer truffles, I felt more inspired by a French dish for a dipping sauce to serve alongside. Truffles pair quite well with shallots and garlic, so why not start there.
It’s the summer, and you’re probably enjoying your share of ice cream, hot dogs, burgers and fries? The latter is one of my favorite fried foods, which is a popular indulgence for so many. When they come in the form of my favorite vegetable, I’m absolutely sold. If I see them on a menu, sweet potato fries are my side dish of choice. The only caveat is the they must be perfectly crispy and served with a unique sauce. Because sauces, dips and spreads are, in my opinion, the best way to transform everyday dishes into something noteworthy. Pair a really good sweet potato fry with an excellent condiment like muhammara, and it’s game on. Continue Reading »
How often do you make egg rolls? If you’re like me, you probably eat them more than you make them. As a kid, I enjoyed more than my share of chinese take-out. No meal was complete without an egg roll. I didn’t have time for the slim spring rolls, even if they were fried. I wanted the big, fat ones stuffed with pork, cabbage and carrots. Some restaurants called them New York-style egg rolls. Others didn’t specify, so it was a gamble. I still get cravings for those fat, NY-style egg rolls, but today, I’m going to showcase the smaller, three-bite cousin. With tubes of lemongrass and ginger paste, bottles of fish sauce and soy sauce, and a bunch of cilantro in the fridge, these egg rolls have a Thai flavor that differentiates them from the monster rolls of years ago.