"Black bean burger" is a misnomer. The word burger represents a meaty, juicy, greasy food. By definition, it cannot be achieved with measly beans. However, in an effort to save our arteries from clogging, our joints from deteriorating, and our planet from disintegrating into nothingness, it's a good idea to switch out our favorite indulgent foods for healthier options from time to time. Hence the popularity of the "black bean burger" - or worse yet, the "veggie burger" (is there anything that sounds more unappetizing?) Despite the popularity of the black bean . . .
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 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, actually. It starts with a quick yeast-less dough that gets rolled . . .
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 . . .
Chia seeds have been the superfood du jour for a while now, following the persistent quinoa and kale stints. And as with quinoa and kale before them, I waited longer than I should have to jump on the bandwagon. Chia seeds are native to Mexico and South America and have been around for centuries. The little guys may be tiny but boy are they powerful: just one tablespoon contains 6g of fiber, 3g of protein and 2.9g of Omega-3 fatty acids. I bought my first bag of chia seeds at Trader Joe's ($7 for 5.3 oz) a few weeks ago and have since enjoyed their addition to my . . .
Kale. I despise kale. I find kale absolutely vile. Its texture is rough and its taste, too earthy for its own good. I'm sure that city park grass tastes better than kale. The other day I made a green smoothie with kale instead of my usual spinach and had to pinch my nose while gulping it down. Kale is just not good and I know I can't be the only one who thinks so. So why did I buy it if I hate it so much? Well, because its nutritional content is almost unparalleled. Just one cup of the stuff provides 100% of the daily recommended value of Vitamin A, which supports . . .
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 . . .