Cooking Simplified
I am beginning to think that brunch is just…overrated. I am all about the experience; any excuse to spend time with friends, try a new restaurant, and indulge in all things salty and sweet is fine by me. (Although it’s mind-boggling to me that most restaurants still have not come up with a combination meal. …
The Brussels sprout has become a multidimensional ingredient. Once feared by children everywhere, the sprout has transformed from a steamed and plain green into a caramelized and crispy restaurant staple. Roasted or sauteed, it makes the perfect accompaniment to a meal. Two summers ago my parents took me to their favorite Italian eatery in St. …
I debated whether or not to post this recipe because the truth is, aside from cutting down the amount of chocolate chips, I didn’t alter the ingredients or directions. That being said: can we agree that a good recipe is a good recipe, and spreading the gospel is all that really matters? The original recipe …
Everything but the kitchen sink. It’s an expression that rings true in my kitchen, specifically when it comes to salads. I have a deep and passionate love of salad. At my old office, I was nicknamed a rabbit due to the rate at which I consumed salads and raw veggies. Thanks to a career in …
I have come to terms with the fact that an indulgence here or there isn’t going to tip the scale. There are crimes far worse than ordering a Caesar salad or even (GASP) a pasta with cream sauce. Life’s too short to fret about the occasional calorie splurge. And creamy sauces are just too good …
Up until last summer, I was a vegetarian…18 years strong. Then I decided I was missing out and added seafood to the mix. Now I am certifiably addicted to mussels and just about any fish thrown my way. But the point is, I have over 18 years of veggie burger experience. I’ve tried them all, …
Artisan. Low-fat. Clean. Natural. An unfortunate side-effect of the health-food trend is the abuse of buzz words. The advertising world has convinced us that if a product seems healthy, is packaged and branded as healthy, than it must be healthy. It takes all of my strength to refrain from informing coworkers and friends that no, …
I love kale. I love kale salads. But on a freezing winter’s day, a salad just isn’t going to cut it. With a quarter of my kale bag remaining and the expiration date looming, I decided to make a simple and healthy sauté. This is one of the cheapest and quickest recipes out there. Although …