People sometimes wonder how I manage to find a different recipe to try every week. In the beginning of this column, over a decade ago, I thought I would source them from readers. I always assumed people would love sharing their favorites with me to try. But I’ve found over the years that people like …
Continue reading “Flavorful one-pan Middle Eastern dish is the ‘peas’ knees”
On Jan. 23, 1940, the United States awarded a patent to inventor Irving Nachumsohn’s newest creation: the crock pot. According to the Smithsonian Magazine, it was originally marketed as the “Naxon Beanery,” with its name coming from a shortened version of Nachumsohn’s last name. With the public’s opinions of German last names during the mid-1940s, …
Continue reading “Easy recipe proves the crock pot is no has-‘bean’”
One of the downsides of spending as much time on food blogs and looking through recipe books as I do is I often discover that the photos are not a good representation of every recipe. That was definitely true with this week’s recipe. This was one Joey shared with me after finding it on social …
Continue reading “There’s barely a shred of evidence of veggies in this dish”
There is really only one part of winter that I like: getting to eat soup. But then I realized one day that you really don’t have to reserve having a big bowl of soup, stew or chili to the cold months. Honestly, despite being a warm food, it’s not an awful summer meal. You don’t …
Continue reading “Think you can’t eat chili in summer? That’s your ‘poblano’”
Throughout the winter months, Joey and I make a lot of soups, chowders and chilis, which I still firmly believe are perfectly great recipes to pull out of the box any time of the year. But sometimes I find myself in the mood for a casserole—something with a ton of flavorful ingredients, all nestled beneath …
Continue reading “Put some pep(per) in your step with a tasty, cheesy casserole”
In an interview with the Food Network, Chinese food expert Nadia Liu Spellman explained hoisin sauce, a condiment that is new to my refrigerator as of this week. “I would call it the ketchup of Chinese cuisine, because it’s used as an ingredient but also as a finishing sauce and condiment,” Liu Spellman said in …
Continue reading “‘Hoi’ can’t recommend these Mongolian noodles enough”
International cuisine website “Saveur” features an article called “Pasta’s Predecessor: The History of Gnocchi,” that I found really interesting when trying to figure out how the little potato dumplings came to be. As with all traditional foods, there is controversy about where in Italy the dish originated, as well as when it was first developed, …
Continue reading “Say ‘oky gnocchi’ to trying this creamy pasta dish”
I’ll admit it. We’ve been in a bit of a meal rut lately. Joey and I have fallen into a pattern of three to five dishes that we make every week, and while our meals are never bad or disappointing, they have been lacking a little excitement. So I decided to pull out a kind …
Continue reading “Try to wrap your mind around enchilada meatballs for dinner”
I inadvertently jumped into the middle of a food controversy this week. Well, really, it was Joey’s fault. He found a video recently of someone making a sandwich called a “chopped cheese,” and because it looked delicious, we decided we needed to give it a try in our own kitchen. Upon doing some digging, I …
Continue reading “Stop, chop and (hoagie) roll into this week’s fabulous sandwich”
There’s a popular saying that people eat with their eyes. Food that looks good tends to taste better, and food that looks like slop tends to, well, taste like slop. I was worried that the saying was going to come back to bite me with this week’s recipe when I decided to add a Sazon …
Continue reading “Casserole might be better on taste then eating with your ‘rice’”
