Glazed Strawberry Bread comes together easily to create an impressively delicious dessert. Recipe below.
DON’T YOU LOVE IT when a recipe is way easier to make than it tastes? This simple Glazed Strawberry Bread is exactly that. Continue reading “Simple, delicious Glazed Strawberry Bread”
Red braising, a popular Chinese cooking technique adapted here for slow cooker, produces flavorful, fork tender pork ribs. Recipe below.
AH, IMPULSE PURCHASES! Not looking for country-style pork ribs at the grocery store recently, we came across some nice looking ones and bought them anyway. Then digging in the pantry, we came across not so much an impulse purchase as an over-purchase, a large bag of star anise. We do use star anise, just not in such impressive volumes. Looking for a way to use both, we came across a classic Chinese cooking technique that I know we’ve experienced when eating out, but never heard it named: red braising. Continue reading “Slow Cooker Red Braised Country-style Pork Ribs”
FOR MANY HOME COOKS, MEAT TAKES THE BIGGEST BITE out of the food budget. And as many of us are trying to boost our protein intake these days, that can be a challenge. There are plenty of cheap cuts, though. Some require a little extra care to tenderize them—or acceptance of the fact that their extra fat is what makes them delicious as well as affordable—but all will reward you with big flavor while saving you money. Here are five cheap cuts we love. You’ll also find links to some recipes to make the most of them. Continue reading “Five top cheap cuts: budget-friendly, protein-rich meat choices”
APRIL IS NATIONAL PECAN MONTH, the National Pecan Shellers Association tells us, adding that the name “pecan” is a Native American word of Algonquin origin that was used to describe “all nuts requiring a stone to crack.” It is said that Native Americans first cultivated the pecan tree. The US Forest Service says that “pecans (Carya illinoinensis) are a commercially important species of nut native to the American Southeast. Pecans are now grown extensively in the southeastern United States and are a prominent part of the regional cuisine.” Pecans are high in antioxidants and can help reduce the risk of heart disease and lower cholesterol levels. They contain more than 19 vitamins and minerals—in particular, according to Prevention, pecans are rich in copper, an important mineral for the nervous and immune systems, and thiamine, a B vitamin key for energy production. Pecans are also rich in zinc, another key nutrient for immune function. And they’re a natural, high-quality source of protein—a current dietary holy grail. Here are eight recipes to help you celebrate this delicious, healthy nut. Continue reading “Eight recipes for celebrating National Pecan Month”
Smoky, meaty and a little spicy, this traditional Mexican dish is hearty, creamy and satisfying. Recipe below.
INSPIRATION FOR THIS DISH CAME, APPROPRIATELY, ON A COLD, WINDY DAY, as we stood in line to order from a taco truck in Milwaukee. It was the much loved Lonchera El Tapatio Taco Truck, a fixture north of downtown. The tacos were delicious, as were the burritos, but what really caught our attention was their frijoles charros, or Mexican cowboy beans. Hearty, smoky, meaty and slightly spicy, they could be a satisfying meal in their own right. Of course, we had to make some. Continue reading “Frijoles Charros (Mexican Cowboy beans)”
PASSOVER IS HERE AND THAT MEANS MATZOH is readily available in stores. During Passover, those who celebrate cannot eat leavened bread. Matzoh (matzo, matzah, matza) is an unleavened flatbread that is part of Jewish cuisine, made with flour, water, salt and maybe a little olive oil. The matzoh you find in stores is crispy, like oversized crackers. Here are two of our favorite ways to use it. Continue reading “Matzoh for breakfast, dessert”
Steak au poivre, a French bistro favorite with peppery, creamy sauce, gets a lighter makeover with chicken thighs. Recipe below.
WE’RE EATING LESS RED MEAT THESE DAYS, for all the various reasons many people are. So when we came across recipes for using chicken instead of steak for the classic French dish steak au poivre, we were excited. Continue reading “A lighter twist on a French classic, Chicken au Poivre”
Shrimp, garlic, red pepper flakes, paprika and lemon create a popular Spanish tapas dish.
WE ALL NEED CULINARY SECRET WEAPONS, dishes that taste amazing and are easy to make. Gambas al Ajillo (shrimp ajillo) is one of those secret weapon dishes, showstopping delicious and ridiculously simple to prepare. Cook some sliced garlic and crushed red pepper flakes (LOTS of both) in olive oil for a minute; add paprika, lemon juice, sherry and shrimp, and cook for another few minutes; top with parsley and done. Serve with crusty bread for soaking up the juices and you’ll have guests elbowing each other out of the way for the last bits. Continue reading “Gambas al Ajillo: a showstopping Spanish shrimp tapas”
Not really a ramen or pho hack, but a flavorful, satisfying, easy-to-make soup. Recipe below.
RECIPES ARE RIFE WITH HACKS AND CHEATS THESE DAYS, especially online and on social media. We recently succumbed to exploring “ramen cheats” because we love ramen. Was the soup we ended up making ramen? No. Was it a faux pho? Again, no. But what it was was a delicious, comforting, easy Asian Style Soup. Continue reading “Ramen? No. Pho? Not that either—comforting, easy Asian Style Soup”
A mix of marinade seasonings delivers big flavor and tender, juicy chops. Recipe below.
PORK CHOPS ARE GREAT AT ABSORBING FLAVORS, especially with a marinade. This recipe uses a mix of flavorings—fresh ginger, garlic, soy sauce, honey, gochujang (fermented red pepper paste), sesame oil and soy sauce—to create savory, slightly sweet, slightly spicy pork chops that are juicy and tender. Continue reading “Tender, juicy, flavorful—Korean Style Pork Chops”