There are quite a few things about college that are a little hazy for me, 10 years later (ouch). I could blame it on the passage of time, or on the intense focus I gave my studies at the expense of all socializing and memory-making, but that just wouldn’t be true. That haze is the… [click for recipe and more]
I’d be lying if I said it’s easy to keep tofu perpetually interesting. If you don’t eat meat, chances are you’ve had tofu six ways from Sunday – fried, baked, sautéed, roasted, breaded, blended, smashed, scrambled, shredded…and now I sound like Bubba. The point is, tofu can get old – if you let it. It’s… [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]
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]
Brussels sprouts get a bad rap (rightfully so, for the most part). If you’ve ever been assaulted by the distinctly unpleasant aroma of a giant boiling pot of them, you know why. These tiny little cabbages share the unfortunate smell of their larger family members when prepared in the conventional way (boiling, steaming). But when… [click for recipe and more]