Bring to a boil, down to a simmer.
It has been nearly 6 months since my last blog post. Time flies when you’re having fun, as they say. In October and early November we spent 10 days in Mexico. In November and December we thrived through the holidays. Plus Dave and I worked hard as that’s always a busy time in restaurants. In
I normally cook my beets by steam roasting them. It takes a long time, but it makes them easy to peel. On my birthday I made a beet and lentil salad from The Palestinian Plate. It had beets roasted at a high heat, and the skin was left on. There was so much flavor that
Roasted chicken is one of my favorite foods. I don’t have a top ten list, but if I did, roasted chicken would without a doubt be on there. Juicy chicken, crispy skin, and the drippings that fall into the pan create a mélange of textures. We tend to roast 2-3 chickens per month, and I
This slaw is everything I want in a coleslaw and more. It has plenty of crunch and tang, with added depth and heat from smoky chipotle peppers, and a touch of sweetness from crispy apples. I got the idea to put chipotle in coleslaw from Bricia Lopez. She has a recipe in her book Oaxaca:
Mussels have a special place in my heart. My husband proposed to me right after we feasted on wild mussels that we (mostly he) harvested from the Long Island Sound. Now when I have them I can’t help but think of that special day. This recipe combines two of my favorite summer ingredients, corn off
This is an easy recipe that is perfect for hot summer days. The cucumber makes it light and refreshing, while the almonds give it a touch of richness. It has a good punch of flavor from the vinegar and garlic. I normally eat mine for lunch, but it would also be a great starter for
Down to a Simmer 