Category: Blog

A Tropical Cocktail for a Tropical Storm

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I know everyone on the East Coast has already stocked up on groceries and other essentials this weekend in preparation for Hurricane Irene, as we all watch every moment of its journey North. My sister and many other friends had to evacuate from Red Hook to higher ground in Manhattan, and relatives in Long Island had to do the same. I wish I had a pantry meal ready to go for those who are homebound right now, but I’m running low on stockpiled recipes. Instead, I’ve got the next best thing: a cocktail. Continue reading “A Tropical Cocktail for a Tropical Storm” →

My Summer Vacation, and a Summer Pasta Recipe

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I feel like a kid, sitting down to write my first assignment at the start of a new school year. Pulling out a fresh notebook and clean pen, I carefully write my heading: What I Did on my Summer Vacation. Except it’s been more than a while since I was a student, let alone in elementary school. But being a freelancer and having a husband in medical school has its benefits, and that (at least briefly) is a return to summer vacations. I scrambled to hand in articles ahead of time so that I could enjoy every minute of our precious time. And that we did. Continue reading “My Summer Vacation, and a Summer Pasta Recipe” →

Classic Sole Meunière

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Sole Meunière has long been a classic, a staple of French cuisine, proof to the elegance that can be found in the simplicity of a few fine ingredients. And although she in no way invented or discovered it, Sole Meunière was undoubtedly immortalized by Julia Child who fondly recalled it as her first meal in France, and a life changing moment. This single, simple meal introduced to her by her husband Paul Child seemed to awaken in her a culinary grumbling, bringing to life her palate and gastronomic imagination. And with good reason. Those of you who aspire to be like Child may enjoy online cooking schools. Continue reading “Classic Sole Meunière” →

Guest Post: The Secret of the Hungarian “Surprise” Cake

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When Jayne from the lovely food blog Chocolate and Figs approached me about doing a guest post, I didn’t need much time to consider. Her blog is stunning, her recipes mouth-watering, and her photos simply sensational (seriously, go check it out right now!). Since I tend to lean towards the savory, a guest dessert post was an enticing option. And we have a lot in common: she spent a number of years living in Israel and is originally from Hungary. Having recently been to Budapest to reconnect with my own Hungarian roots, I was particularly thrilled when Jayne said she wanted to do a special dessert from there. And so, for so many reasons I am honored to have Jayne leading the way with my very first guest post! I learned a lot from reading her post on Rakott Palacsinta and I hope you enjoy as much as I did.
 Continue reading “Guest Post: The Secret of the Hungarian “Surprise” Cake” →

Smoky Salsa and a Secret Recipe Club

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Well, it’s that time of the month again. Time for a little something called the Secret Recipe Club. Hosted by Amanda over at Amanda’s Cookin’ it’s a great way for bloggers to meet, share, and make each others’ recipes! Each month she assigns each participant a blog and we can make any recipe from that blog. Then, all at once, we reveal our posts! It’s quite fun. Who doesn’t like being in a secret club? Last month I made some excellent lemon poppy seed muffins by way of Connor’s Cooking. This month I was introduced to Darn Near Domestic, another fabulous blog – pause and head over there to have a looksy! Continue reading “Smoky Salsa and a Secret Recipe Club” →

Mujadara with Garlic-Lemon Yogurt

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I was making the turkey and date meatballs again and wanted to try something different on the side besides cinnamon-garlic lentils (besides, I was running low on lentils). But I didn’t want to go to the market, so I needed a pantry side. And then I remembered Mujadara. A dish I’ve become acquainted with in Israel, it’s often translated as “rice, lentil, and caramelized onion pilaf.” Also spelled moujadara, mejadara, mujaddara and megadarra, it’s a delicious, homey recipe common throughout the Middle East (it pops up in Lebanon, Syria, Jordan, Saudi Arabia, and, of course, Israel). If you share a love for healthy food and cooking then an online nutrition degree might be a great choice. The more we learn about health, the more we can make delicious things like this that are also good for us. Continue reading “Mujadara with Garlic-Lemon Yogurt” →

Drunken Pasta with Vermouth, Breadcrumbs, and Zucchini

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Using almost entirely pantry ingredients, this recipe is a great one to have in your repertoire. We discovered it a few months ago and I was immediately intrigued by the use of vermouth, something I always have on hand but typically only use in cocktails. Although it calls for only a few ingredients, this dish is packed with flavor. Between the vermouth, garlic, and red pepper flakes it’ll keep your palate on its toes. Continue reading “Drunken Pasta with Vermouth, Breadcrumbs, and Zucchini” →

Best Ever Buttermilk Fried Chicken

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Stop what you’re doing right now. I’m not joking. Stop what you’re doing and make this fried chicken. You won’t regret it. You won’t remember what you were about to do that was so important. You will be too absorbed in how amazing this chicken is. Here, wait, I’ll buy you some time. All you have to do right this minute is make the marinade (it takes seconds), put the chicken in, and stick it in the fridge for two days. You can let it marinade for less time, but I wouldn’t skimp. The result is the moistest, most flavorful chicken – let alone fried chicken – you’ve ever had. Continue reading “Best Ever Buttermilk Fried Chicken” →

Miso-Glazed Tofu and Eggplant

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Miso is one of my favorite flavors. Sure, fermented soy beans don’t sound like they’d be good, but who can resist a steaming bowl of miso soup or salad dressed with bright, flavorful miso dressing? Typically I use miso when cooking fish – there isn’t a sea creature out there that doesn’t benefit from a nice coating of miso – but this time I used it in a vegetarian preparation. I simply mixed it with a little sesame oil and mirin to thin it ever so slightly and slathered it on slices of tofu and eggplant before broiling it (this would be just wonderful on the grill too). Continue reading “Miso-Glazed Tofu and Eggplant” →