Food Blog of the Day Archive

The great thing about gnocchi is that they’re made with few ingredients: potatoes, flour, eggs, olive oil, salt. They also require no special equipment. You can make a large quantity of gnocchi for a few dollars and roll them pretty much anywhere, as I found out when I made a batch on my apartment’s wooden bedside table.

I have always loved Ginger Molasses cookies. Really, who doesn’t? They’re always worth the drive (for me, it’s a drive) to Starbucks. I suppose it’s a result of loving autumn and everything it represents: Pumpkin Spice lattes, pumpkin desserts, warm apple cider, spiced cake, and the like.

I came back to Kuwait missing my kitchen and it’s equipments .. the non-stick skillet .. the small oven .. the sharp knife I’ve bought before my departure to the US. And I came back waiting to use the new measuring spoons and cups I’ve bought from Macy’s department store.

A popular Milanese recipe was the inspiration for this dish. And what a great way to use blueberries when they are at the peak of their season. The sweetness of the berries blends beautifully with thyme in this super simple preparation that celebrates the last days of summer. I've included a link to a good recipe for blueberry jelly in case you'd like to prepare that, too.

The other night, the LBUH developed a craving for old school suburban tacos. None of this fancy fish in a soft tortilla stuff I’d been feeding him before our finances took a turn for the worse. I wasn’t willing to fry up a pound of ground beef or use orange-colored seasoning from a pouch, so this recipe was a successful compromise. (So successful that it had the LBUH walking around the house singing “Taco, taco, taco!”)

We got the idea for these spritzers after a dinner at Monsoon. One of the salads featured candied lovage - and given how much lovage we have in our garden, we were curious what they were doing with it. We didn't order the salad that night - too much geoduck sashimi already - but I asked the waiter if he could snatch me a little taste

For most of us, having stuffed shrimp and stuffed lobster is a special occasion, so it’s important to get it right - and this is the really good stuff! My stuffing has a lighter texture than a cracker crumb stuffing - it’s toasted small cubes of bread, combined with garlic, lemon juice, fresh parsley, buttery bits of lobster

As a teenager I worked at a pizza place called The Pizza Ranch (a chain in the Midwest). It was new in town and very popular. All of the pizzas had funny western names like “trailblazer,” “bronco,” and “round up”. One of the pizzas that were hardly ever ordered was the BLT. It was a bacon pizza that was topped with mayonnaise, lettuce and tomato after baking. Yes, mayonnaise. I thought that was the weirdest thing ever to put on a pizza.

I had purchased some red quinoa at Central Market in Houston, and I decided it was time to try it by making a salad, because salads with grains are just good and simple and so nourishing, but also because I had no idea what else to make.