Exploring the menu of life.
I’m a quinoa lover. Although I love my animal protein, this savory, high protein grain is a savior to many vegetarians. Quinoa originated in the Andes mountains and is super versatile, has a uniquely nutty flavor and substitutes for practically any nutritionally neutral grain (think white rice ... Read More »
During the summer in northern California, I try to maximize any and all time outdoors. Cooking food on the grill gives me an excuse to sit outside, sip wine, eat snacks and chill while the deliciousness finishes grilling. This recipe for grilled chicken takes about 45 minutes to marinate and an hour ... Read More »
Pork tenderloin, the other white meat, can be as bland as the first, official white meat, chicken. But like chicken or especially tofu, it absorbs spices like it’s begging for them. Szechuan cuisine (aka Sichuan or Szechwan) is a type of spicy cooking developed in southwestern China. Unlike ... Read More »
Dark meat chicken gets a bad rap. Sure, it’s a tiny bit higher in calories but chicken thighs and drumsticks boast more flavor and juicy, savory goodness. Plus, they’re not going to set me back as many shekels. In this jerk chicken recipe, the Caribbean seasoning rub includes the earthier ... Read More »
Huzzah… this is a tasty good quinoa recipe! I’ve been exploring this fashionable “superfood” in the past few months… buying it by the mega bag at Costco and seeing how I can stretch its recipe legs. A versatile, high-protein grain, quinoa can play cold salad, warm side ... Read More »
Ground turkey is one of those ingredients that sounds ssoooo healthy yet tastes pretty much like nothing. Not even sawdust. The meat is so lean, it doesn’t really stay together by itself in a burger, requiring other ingredients to keep it from falling apart like a sandcastle. So I tend to use ... Read More »
This is a recipe I dreamed up while on a ski trip with a house full of people. Since then, I’ve made it pretty often since my husband loves it. The recipe is super versatile too — it doubles, triples or halves quite easily as long as you have a smaller or bigger pan. It’s also designed ... Read More »
I’ve always loved soup. Warming and simple, it was my favorite thing to make in culinary school. When I was a food critic, I judged chefs and restaurants on their soups since their simplicity can reveal a multitude of mistakes. To this day, I can tell when a restaurant cuts corners by purchasing ... Read More »
There might be some Cuban grandmothers who would cringe at my interpretation of this classic Cuban dish. But this is how I like it: I chucked the raisins (raisins with ground beef? Yuk!) and deleted the cinnamon (a spice reserved only for desserts in my household).
Picadillo is so freakin’ ... Read More »
Food writer Jennifer Fields introduces some fruit to her hamburger patty recipe: fresh lime juice. Quick and easy with a zingy flavor for summer or winter grilling.
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The Russians got this classic recipe right — the rich, creamy sour cream and succulent meat come together to curl your toes and make a chilly winter evening just a little warmer. This recipe — lower in calories than the original — is simple to make and riffs on the traditional flavors. ... Read More »