A few weeks ago, Rene and I met up in Greenwich Village on Friday night with no particular plans in mind. Strolling through what happens to be my favorite neighborhood in the city, we passed Buvette. I'd tried going in there several times before but the wait for a table was ridiculously long and ain't nobody got time for that. This time, there was no line, rather an empty table for two - front and center. It was before 6pm and we had successfully beat the dinnertime rush.Our waiter informed us in the most gorgeous French accent that cauliflower gratin and . . .
Have you ever heard of Scaccia Ragusana? Yeah, me neither - not until I took a Sicilian cooking class, that is. Now that I know about it and, more importantly, know how easy it is to make, I must ask: WHY THE HELL HAVE THE SICILIANS BEEN KEEPING IT FROM THE REST OF US FOR SO LONG?! When you discover the magic of the Scaccia, you too will understand my frustration.Scaccia Ragusana [skAH-chah ra-gOO-sanah] is a traditional Sicilian cheese and tomato pie... well, it's more of a roulade than a pie. It starts with a quick yeast-less dough that gets rolled out as . . .
Firstly, thank you all so much for your awesome comments on my last post! I'm so touched by all the positivity coming my way.Secondly, I'm very excited to tell you about this purple cabbage slaw! (It's definitely not normal to be this hyped up about a salad.)I had a head of purple cabbage in my fridge over the weekend and really wanted to make something summery and unique out of it. Since nothing screams summer more than corn, the bright yellow kernels entered the equation next. Refreshing cilantro followed, some blue cheese went in for fun, and I figured . . .
If you've ever watched Ina or Emeril prepare a traditional lasagna, you know it's a lengthy process, a Sunday afternoon sort of dish. There's the meat ragout made from scratch, the boiling of the pasta, the assembly, and all those dirty dishes. Since I learned to cook largely by watching the Food Network, I got used to thinking that lasagna is a tough dish to execute - and ain't nobody got time for that.I bought a box of oven-ready lasagna sheets (no boiling required) a while ago and improvised a few quick recipes but none turned out stellar. I remember one . . .
Bread is my favorite food. In a hypothetical line-up of all indulgent foods, I would undoubtedly go for the breads first. I don't even know what about it I find so irresistible, but yet again, I will pin it on my Soviet upbringing.Like the French, and this is likely our only similarity, we used to buy fresh bread daily. The bread contained no preservatives so it went bad pretty quickly, and we never stored it in the fridge since we owned neither toaster nor microwave to revive it with later. The bread was often still warm when we brought it home from the bakery and . . .
This mushroom and pesto pasta is an easy weeknight-friendly recipe to satisfy your pasta cravings. It starts with a delicious homemade basil pesto, made with budget-friendly walnuts instead of the more traditional pricey pine nuts. Feel free to double this batch of pesto and keep it on hand for spreading on sandwiches or tossing with roasted vegetables, like potatoes or carrots, throughout the week. Pesto also freezes nicely, which is useful if you don't plan on using it up within a week.With that said, if you're short on time, this recipe will work just as . . .
It has been nine days since I last updated my blog and the reason is that I recently switched jobs. I had trouble adjusting to my previous nine-to-five, but since my new position is at a start-up, the hours are basically nine-to-question-mark, which is a whole new ball game. I don't mind putting in extra hours - I love my new job! - but I so don't want my blog to suffer. Hopefully after I get more used to the new schedule, I'll find a way to manage my time better and restore balance to my life.Anyway, let's talk about this sandwich, shall we?Simple chicken . . .