Take a leek. Being able to make that joke each and every time I make this may in fact be the only reason I like leeks. It’s hard to dislike food that so easily lends itself to 12-year-old humor. In fairness to the leek, though, this is quite good even without the lame jokes. Leeks… [click for recipe and more]
Creme fraiche, in case you’re not fluent in French like I am*, translates roughly to “outrageously overpriced soured dairy product.” In its pure form, by definition, it is nothing more than unpasteurized cream left to culture at room temperature for anywhere from a few hours to several days. Yum, right? But it’s actually kind of… [click for recipe and more]
I might need to rename this blog. I’m starting to see a theme. I wonder if “foodmostpeoplehate-butireallyloveandwantyoutoloveittoo.com” is already taken. First the brussels sprouts, and now tofu – maybe next time we’ll tackle lima beans. Tofu and I do not go way back. When I attempted vegetarianism as a teenager, I successfully cut out meat… [click for recipe and more]
There are two things I always seem to have around: dried cranberries (because I impulsively bought a five pound bag at Sam’s Club last year) and at least one pathetic-looking orange that I bought weeks ago with the best intentions of juicing/zesting/otherwise providing with a good home. And you know the saying – when life… [click for recipe and more]
Steak is steak. I will acknowledge that. Obviously a portabella steak isn’t that reminiscent of an actual steak – you don’t have to let it rest, you don’t have to sear it first, and you don’t have to ask your guests how they like it cooked, because it certainly will not have a cool pink center (if… [click for recipe and more]