This month’s Recipe ReDux theme is “Back to the Dinner Table.” After the hustle and bustle of the holiday/vacation season, August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’
When I was growing up, my family would frequently eat rotisserie chicken from the grocery store with a salad mainly composed of romaine lettuce and chopped vegetables. It was something easy and healthy that my mom could pick up and prepare for dinner on a busy weekday.
Over the years I learned that roasting a whole chicken at home is actually quite simple and I now have a back pocket roast chicken recipe for whenever I have guests over at my own “family table.” Continue reading
Last weekend, I took a quick trip to New Hampshire and hung out at the quiet Pine River Pond, which is actually a lake.
Food always tastes better when its cooked out in a little nature cabin, am I right?
There was homemade lobster for dinner (my first time!), which my friends brought down from Stonington, Maine. The lobster experience was very memorable. Smelly, delicious, and laughable. With lots of lemon butter to go around. Continue reading
This month’s Recipe ReDux theme is: “Fresh from the Garden: The season of bountiful produce has arrived. Whether your produce comes from the farmers’ market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies. And if you have gardening successes – or failures – please share!”
It seems that every year I try to produce a mini urban windowsill “garden.” In years past, I’ve tried my hand at growing dill (didn’t make it past adolescence) and nasturtium (got one or two flowers), and replanting a basil plant from the grocery store (the leaves grew back teeny tiny and few and far between).
This year, my snap pea plant grew about 4 snap peas before the plant decided it had enough of this New York City heat and died on me last week. My peppermint is barely hanging on right now, and the tarragon is looking a tad limp.
But, somehow the thyme is looking good. So, I will count my blessings and use it while it’s hot! Continue reading
Last weekend I took a day trip to Brighton Beach in Brooklyn, New York. I scoured the Serious Eats website for some tips for where to eat, and my oh my did I have a ball. Below I snapped some photos of the places I ate at and the markets I visited. I have been dreaming about going back to continue eating and exploring.
Khachapuri from TONÉ-CAFÉ Georgian Bread. It tasted like a cheese-filled croissant. So rich and savory. Continue reading
My friend Michelle is getting married this fall. A few weeks ago, we celebrated with a weekend full of bachelorette and wedding shower festivities.
I took on the challenge of making a cake for the bachelorette party. Naturally, I turned to my trusted source for cakes, Joy the Baker and her latest cookbook, Homemade Decadence. Below is a series of pictures of the cake making process.
But first, a snapshot of myself and the bride-to-be.
July is fast-approaching, so we better get our potato salad game in check. In addition to the potatoes and the dressing, I like my potato salads to have something crunchy, something pungent, and a little something unexpected.
- Potatoes: red or yellow skinned
- Something crunchy: usually another vegetable such as chopped cucumber or green beans, or chopped nuts or chickpeas
- Something pungent: onion, shallot, scallion, garlic scapes
- Something unexpected: dried cranberries, boiled egg, something pickled, or spices such as Old Bay, paprika, mustard seed, or caraway
- Dressing: I like the creamy kinds, but keep it healthy by using mostly yogurt with a little bit of mayo or sour cream
This potato salad recipe comes from the Cranberry Marketing Committee. Who says you can’t put a little fruit in your potato salad? Potatoes with chopped cucumber, sliced scallion, and dried cranberry get tossed in an easy yogurt and sour cream dressing.
Celebrate the summer season with this Cranberry and Cucumber Potato Salad. It’ll go swell with whatever it is you’re pulling off the grill. Continue reading