Cooking Simplified
I continue to dabble in the land of gluten and dairy (ie. normal people land) – no substitutions or restrictions. This week, I decided to cook up some couscous – a grain that I had never really enjoyed as a kid…but am very much enjoying as an adult – specifically after discovering it is the …
I’m sure there are advanced techniques for soup-making…French words to describe the different stages of simmering, expensive spoons and funnels and strainers. Clearly, I have no idea what these fancy methods involve – which is why I would like to share my own preferred soup-making technique: put everything into a large pot and let it simmer until …
I was hesitant to call this a “copycat” recipe for two reasons. First of all, it’s a marriage between two of my most favorite fast casual salads – the Mexicali Vegan from Chop’t and the Gaucho from Fresh&Co – so it’s not an exact copy of either. Secondly, the words “copycat recipe” summon up the …
I’ve waited out these last bits of winter weather with a lot of “necessity” cooking. Plenty of large batches of quinoa and roasted veggies have come out of my kitchen, and very few photo-worthy dishes. But now that I’ve pushed past coat season, I can taste the summer. The Mister Softee trucks have started re-appearing …
The combination of an early morning flight and cold rainy weather left me with a serious case of the sniffles. While some may reach for the Jewish penicillin (matzo ball soup), I prefer a spicier remedy – something that warms me from the inside out. Tortilla soup was never a regular item growing up and, …
Despite past experiences, I continue to buy canned soups here and there. A warm bowl of soup embodies so much comfort, physically and mentally. The thought that it could be as easy as buying and heating a $3 can is endlessly appealing. But it never is. Pulling back the lid of a can to find …
I love Italian food (authentic Italian food, but also the version we’ve created right here in America…we have a way of translating ethnic cuisines into less threatening, less exciting variations of the original, don’t we? Macaroni Grill, I’m lookin’ at you!). In fact, these days I have an Italian restaurant routine: I begin by dunking each piece …
After a week and a half of whirlwind travel through Italy and France, I’ve come to a conclusion about eating in Europe: the simplest foods – from local produce to a quick snack at the corner bodega – are the most satisfying. This is obviously a subjective observation, based only on the handful of countries …