I wish I could remember the first time I had pasta puttanesca. Sometime after I fell in love with anchovies, but before I fell in love with olives. For years it was a dish that I didn't think all that much of.
Thursday, September 10, 2015
By my second day in Charleston, I was ready for a change of pace. We'd been eating Southern cuisine up to this point at both Husk and McCrady's and I figured I'd take the recommendation of many locals and do Asian comfort food for lunch at Xiao Bao Biscuit.
Thursday, August 27, 2015
Wow, I've had a bit of a break! My summer has flown by. With trips to Charleston, New Orleans, New York and Ohio, I feel as if I haven't had more than two seconds to myself. Hardly enough time to catch up on laundry, never mind writing blog posts. But now that the school year is back in full swing, I have time again in the kitchen to cook, bake, drink, and get back to myself.
And the first recipe I wanted to try after a summer of over indulgence? Homemade kale chips.
Saturday, June 20, 2015
Friday, June 19, 2015
For years now, friends have been telling me to visit Charleston. They've raved about the history, the architecture, and mostly, the food. So when I finally got around to visiting this summer, I was crazy excited about all the eating ahead of me. My very first stop, James Beard Award-winning Chef Sean Brock's Husk Restaurant.
Monday, June 15, 2015
Thursday, June 11, 2015
There is nothing wrong with a classic Old Fashioned cocktail. Whisky, bitters, and sugar combine beautifully to make a gorgeous drink. I'll admit, I can be a bit fussy when it comes to making Old Fashioneds. I prefer to start with a sugar cube, add my bitters, and muddle with some orange peel. Add in the whiskey (rye is always my first choice, but a great bourbon works for me as well) then stir with ice and serve in a rocks glass. No soda, no added water. I'm all about highlighting the whiskey in the glass.
But being me, I also like to play.
Monday, June 08, 2015
I love cold salads. Macaroni, chicken, coleslaw, potato, pasta, egg, they all call to me and are exactly what I crave when I'm making grilled food over the summer. And while I love a classic creamy potato salad, once I started making this I never looked back. The lemon and dill is so bright against the creamy potatoes there isn't a trace of heaviness. And since there's no mayo or any dairy in the recipe, it's a dish that can sit out at a barbecue or picnic without worry.
Thursday, June 04, 2015
|Papas rellenas platter and a creme soda - the perfect lunch.|
In Orlando, there are some places that I've eaten at so often I forget that and haven't already written about them. Yet they are special and part of the food scene here that shouldn't be missed. Perfect example, Black Bean Deli.
Wednesday, June 03, 2015
There are classic wines and wineries to be sure, but when you've been in the business for more than 100 years you become synonymous with the the wine of the region. Enter R. López de Heredia. Founded in 1877, the winery is still owned and run by family (now in it's fourth generation) and Viña Tondonia is one of the iconic wines of Rioja.