Game of Thrones (GoT) is a TV show you may have heard of. It’s got dragons, looks a little medieval, and is (loosely? Can I say that?) based on the fantastic A Song of Ice and Fire series by George R.R. Martin. It airs in the springtime on HBO, featuring some great acting and fantastic effects. For the last six years, I have hosted or co-hosted a big, themed dinner for the season premier, replete with mulled wine and lots of red meat. The sixth season aired in late April, and I want to tell you about this great party you weren’t invited to. Continue reading “Game of Thrones Feast”
Kale is so often mistreated. I don’t just mean verbally and culturally; it’s also mistreated in the kitchen. Have you ever tried to serve a kale salad and found the leaves too firm and bitter to stomach? Well, you’ve been missing an important step: marinating the kale. Check out the below recipe for Wasabi Kale Salad, and witness the method and benefits of this extra step firsthand!
Memorial Day marks the unofficial start of summer: grill-outs, picnics, and poolside lounging are all in order. Hopefully, there will be good enough weather to adequately celebrate! If you’re hosting or attending a potluck-style event for Memorial Day, I’ve got a recipe recommendation that is sure to please a crowd: Roasted Fingerling Potato Salad.
Sometimes, a light dinner is in order. You need something crunchy, savory, but bright, that requires as little “cooking” as possible. This recipe for lemon-herb sardine salad fits the bill; an excellent combination of flavors, with capers, lemon zest, and dijon mustard gives this salad a very French flair.
Today is the first day of spring! If it’s still cold and snowy where you live, surely you’ve noticed the daylight lasting longer, and that alone is a cause for celebration. The recipe below, called salmagundi, is the perfect recipe to ring in spring on a full belly.
About five years ago, I stumbled upon what would become one of my favorite recipes ever: Squid and Farro with White & Green Beans. You might quake at the idea of cooking with squid, but the flavors in this dish are so appealing that you may just change your mind. Continue reading “Squid and Farro with White & Green Beans”
One thing you shouldn’t have to worry about is “sad desk lunch”. This is a phenomenon in which you’re forced to rifle through the condiments drawer in the office kitchen for food or get a bag of potato chips for lunch the third day in a row. With a bit of planning, you can prepare this flavorful couscous and roasted fennel salad, and have impressive, commute-proof lunches at the ready.
Let me tell you a story about salad dressing. The kind that makes your mouth water and complements a freshly tossed salad perfectly. Here it is: Once upon a time, I mixed a few things together in a jar and never bought a vinaigrette dressing from the store again. The end.