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 . . .
Oh basil, how I love thee. Your aroma is the epitome of grassy freshness; you have the power to awaken and transform many a savory dish, cocktail, and even dessert. And just a little goes a long way, so I must ask - why do grocers insist on selling such ginormous bunches of you, especially when your life cycle is oh so short? *Le sigh* I recently bought a huge bunch of basil in preparation for another recipe. I used a few leaves for the dish and then found myself wondering about what to do with the rest. Determined not to let it turn brown on me, I went ahead and . . .
I've been thinking about how to introduce this salad to you guys for over a week. I've been trying to think of proper metaphors and witty jokes, but all to no avail. Womp, womp... I'm just going to have to be straight with you and tell you that this is one of the best salads I've ever made or tasted, and that I really strongly urge you to make it. Beans are an incredible source of nutrition: They are particularly high in protein and iron, which makes them an excellent substitute for animal meat. They are also very high in fiber, which aids digestion, has been proven . . .
Though it's unknown for sure, el Cubano is said to have originated in either southern Florida or Cuba, and was known to be a popular lunch item among cigar factory and sugar mill workers. Whoever that hungry person was who first put roast pork, ham, Swiss cheese, pickles and mustard together on bread and into a press should really be deified. These is some debate about the preparation of roast pork for a Cuban sandwich. Some advocate a shoulder cut while others, a boneless loin. Some advocate marinating the pork in numerous ingredients - including lime juice, . . .
Whereas many of you grew up eating candied yams and sweet potato pie, I only came to know this starchy vegetable a few years ago; these was only one kind of potato in Mother Ukraine - the brown kind. Now sweet potatoes are one of my favorite vegetables. They're delicious, versatile, super healthy, and still retain an air of exotica to me. This gorgeous wintertime soup comes together easily and in no time, and with ingredients you probably already have on hand. It's light yet satisfying, and the way the cool sour cream and grassy cilantro mingle with the sweet . . .
The people at Giovanni Rana were kind enough to send me some pastas and sauces to try out and I really wanted to think of fun ways to experiment with them. You'll see a recipe with their amazingly fresh ravioli next week, but this week, I was really excited to share this easy breakfast idea that takes ordinary scrambled eggs to the next level. Giovanni Rana hails from a small Italian village and has been making pasta for over 50 years. He started out making fresh pasta by hand and delivering it to customers on a motor scooter, and is now the man and name behind . . .
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 . . .