Prepare your taste buds! Tender, juicy steak on crusty garlic bread, with aged provolone cheese, rich caramelized onions, and a drizzle of parsley oil.
Do you ever get a craving for something completely non-specific? I know it sounds strange. Generally if you have a craving you’ve zeroed in on that craving like a heat-seeking missile. I’m craving pizza. I’m craving ice cream. Those are specific and singular, so pretty easy to satisfy. My craving was more like, I’m craving […]
It’s Friday! We made it through another week you guys!
I’ve got a snack you can feel good about while you’re cutting loose and relaxing this weekend! Super Green Goddess Hummus – ultra healthy, super delicious, and so easy to make!
Penne alla Vodka is a fantastic weeknight meal that can be on the table in about 20-25 minutes!
Penne alla Vodka was one of the first dishes I ever made well. When I was in college and first learning how to cook for myself, I made a lot of strange dishes, like spaghetti with cut up hot dogs. (I know it’s weird, try not to judge). Then I picked up a Williams-Sonoma book in desperation to learn how to make a decent bowl of pasta. Their Penne alla Vodka recipe was incredible! The sauce was rich with cream but with a sharp, bright flavor from the vodka and crushed red pepper. It’s the kind of sauce that keeps you coming back for more helpings.
Need a quick and easy weeknight dinner that’s healthy and delicious? Salmon en Papillote with Edamame Mash full-fills all!
En papillote is French for ‘in parchment’ (pronounced “ON poppy-YOTE”). It is a method of steaming that locks in flavor and moisture. It may look (and by name, even sound) fussy, but it couldn’t be easier, and it’s virtually foolproof.
Growing up we ate quite an amount of leg of lamb with mint jelly. I remember loving the lamb, but also thinking the radioactive green color to the mint jelly was disgusting – sorry mom. Perhaps I haven’t had “good” mint jelly. I’m not even sure what “real” mint jelly is made of. Certainly the kind we were served as kids was not from anything found in nature. In any event, when I prepare lamb these days, I almost always draw my inspirations from Mediterranean/Middle Eastern cooking with one of my favorite culinary regions being Turkey and Lebanon. I love the aromatic spices used to create bold flavors in their food, which is often complemented by tasty side dishes or toppings – my favorite is a Lebanese version of the yogurt-based Tzatziki.
Parsley. You’ve seen it in every grocery store across America. It’s always used as a supporting ingredient, it’s never the star. That is, unless you’re talking about Tabouli, a traditional mezze, or small plate, served throughout the middle east. Virtually all tabouli is composed of the same ingrediants, parsely, cucumber, tomato, mint, onion, garlic, bulgur, and tossed with olive oil and fresh lemon juice. However, the proportions used can alter the taste of this dish significantly.
I’ve had my fair share of tabouli over the years, and depending on where I get it, I’ve found that it is either too dry, too acidic, or tastes like I’ve just shoved a bunch of parsley in my mouth (which, if any of these have been your experience, you may think you know exactly why parsley is never the star). On the other hand, if it is done right, there’s tabouli that’s just so perfectly balanced, with a tangy herbasceousness, that you cease to see parsley as merely a garnish, and start to see it for its true potential – as the star of the dish.