Singapore Stir Fry
Daydreaming lately about taking an exotic vacation, a cooking class or, better yet, a cooking class on an exotic vacation, I was intrigued by a recipe that I cut out
02/24/15
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Category: Vegetarian
Thousand Island
The Thousand Islands run up between Ontario and New York, so there are Canadian islands and American islands. The dressing dates back to about 1900 when it’s likely a fishing
02/21/15
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Hungarian Palascinta
In food news today, Nestle is going to remove food coloring from all of its chocolate candy products – like Butterfinger’s red 40 and yellow 5 – by the end
02/19/15
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Mayo
Today I made mayo for the first time and am totally floored with how easy and quick it was to make. I can’t believe I’ve been buying mayo all these
02/17/15
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Beet Red Velvet
Happy Valentine’s Day! One time Tony and I were talking about our favorite old diners and he mentioned one and said, “They had the best red velvet cake.” I never
02/14/15
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Condiments
Last summer when I told my godmother about my blog, she asked if I’d seen the article in the New York Times Magazine about making your own ketchup and other
02/10/15
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Onions
Onions must be one of the most versatile foods on the planet. I know some people don’t like them and pick them off of things like pizza and burgers. Raw
02/09/15
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Radicchio
Yesterday I started talking about balance in diet and life, then forgot to make my point, which I so often do, then laid in bed dwelling on it much of
02/04/15
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Roasted Garlic
There used to be a restaurant called Red Rock Canyon by our old house that had the best carrots and roasted garlic smashed red-skin potatoes. I could always take
02/02/15
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Eating Roots
Today we’ll eat our roots literally and figuratively. Although I try modern cooking techniques and recipes, most of this blog is about eating foods our ancestors ate. People with strong
02/01/15
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