When preparing for Thanksgiving it’s always tempting to go back to old family favorites. About five years ago, I decided that after nearly 30 years of eating the same meal every year, it was time for a change.
I really love candy corn.
Every year, even though I’m now an adult but don’t have any kids yet to take trick-or-treating, I still always buy a large bag of candy corn in October. Then, I will slowly nibble the bag away all month long.
Smoky, sweet, tangy and creamy with a hint of garlic and olive oil; the complex array of flavors in a good Baba Ghanoush belies its short list of simple ingredients. It’s not complicated to make, but there are a few tricks that make the difference between the nuanced eggplant dish I love and a watery, pallid excuse for a dip.
Last weekend I tried the most delicious kabocha squash soup at a camping resort in Big Sur, California. The squashes were grown on site in their organic garden and it was the perfect thick soup to warm up with on a chilly, foggy night.
There’s something very gratifying about biting through the crisp outer crust and into the tender center of a fried oyster. It’s an ephemeral moment when your ears hear the crispy crust crackling as it gives way, your mouth is flooded with the briny juices from the oyster, and your nostrils fill with the smell of a salty ocean breeze.
Rise and shine!
Breakfast is my favorite meal of the day and I love going all out on the weekends. And since I don’t own a waffle iron, pancakes are my very favorite way to celebrate Saturday mornings.
I love a dish with a good story behind it, and Mapo Tofu is a legendary dish from the Sichuan province in China that has a good one. Well, actually it has several, but my favorite is that of an old lady (po) whose face was covered in pockmarks (mazi).
It’s that time of year again!
It’s time for soups, stews and chilies to keep warm and cozy as the temperature starts to dip. I love making big batches of chili and freezing it in individual sized Tupperware containers so I can have a warm meal quickly when I’m low on time. And this black bean chili is one of my favorites!