I happen to love chicken salad. I usually make it with apples, pineapple and/or dried cranberries or cherries. This time I wanted to jazz things up so I decided to add one of my favorite things - yellow curry powder. I thoroughly enjoyed the result and I'm pretty sure I'll never make chicken salad without it again.Curry fun fact? It has antioxidant and anti-inflammatory properties. And, studies show that it may aid in the prevention of Alzheimer's disease.(Yield: 4 servings)Ingredients:1 boiled chicken breast, diced1/2 c finely diced apple (like . . .
As some of you may know, earlier this year, I lost a very special friend. Although no cat will ever truly replace Dasha, I finally feel that I am ready to give another kitty a loving home. And so, I present to you seven-week-old Fred...I wanted to name him Don Draper, of course, but the woman who rescued him already named him and it would seem wrong to change it now.He's still in his awkward, afraid-of-every-little-thing phase, so he's a little shy. But isn't he adorable?! . . .
The recipe for these meatballs is loosely based on Alton Brown's recipe - watch the video. It's quite educational. But the sauce was all my idea. This is one of those recipes with lots of ingredients and several steps so I recommend reserving it for a weekend dinner.(Yield: 18 balls/about 6 serving)Ingredients:1 1/2 lbs. ground turkey1/2 c grated Parmesan cheese1 egg, beaten1/2 c bread crumbs, divided1 tsp dried parsley1/2 tsp salt, 1/2 tsp pepperSauce:4 red bell peppers2 tbsp olive oil, divided1 tbsp butter1 yellow . . .
I went over to my friend Michelle's house the other night to unwind after a long work day and we decided on the perfect activity - we made tiramisu.I'm not a fan of tiramisu, or creamy desserts in general, but Michelle adores the stuff and she had all the ingredients ready to go. Neither of us had made it before so we followed this recipe.Michelle's awesome photos of the process: We didn't have whipping cream so we whipped egg whites instead. Mascarpone mixture + egg whites Dipping ladyfingers into espressoThen in KahluaDusting with cocoa powderAnd dark . . .
I have been hearing and reading about David Chang and his Momofuku (Japanese for ‘lucky peach’) empire for years. What gave me the final push to actually go and try his food was the fact that Tony wrote a whole chapter about him in his book, Medium Raw. The restaurant's focus is on ramen noodles and Korean-inspired dishes.I ordered two of their most popular dishes. First: the luscious, mouthwatering, absolutely and perfectly divine pork buns ($10). A pork bun is a thick slab of roasted pork belly wrapped in an airy steamed bun, along with sliced cucumbers, hoisin . . .
Here is another set of tips for the novice cooks out there: -DO NOT use jarred minced garlic. It is no flavor! It is a waste and a disgrace! Garlic is one of God’s greatest gifts to humankind (along with butter and cheese, of course). Fresh garlic, when chopped and used properly, can add the most wonderful flavor to almost any dish. Do it justice! Buy one head at a time and store it in a dark, dry place.-DO invest in a pepper grinder and use it! This is the same concept as the garlic. Freshly ground pepper provides a distinct, simple layer of flavor to . . .
I’ve wanted to write a post like this since I first started this blog and am now finally getting around to it! Whenever I cook with beginner cooks/people who don’t cook often, I always notice them making the same cardinal mistakes. Though these rules become second nature to one who cooks regularly, they may not be so obvious to a beginner. So here are a few do’s and don’ts: · When grilling or pan-frying meat (chicken, steak, pork, burgers), DO NOT press on the meat while it is cooking, with your spatula, tongs, or whatever weapon of choice is handy. JUST LEAVE IT . . .