As much as I love to cook, when it’s this hot outside, I look for alternatives that require a bare minimum of actual “cooking.” This delightful ginger marinated poached salmon comes together in about 10 minutes and the only cooking involved is bringing a pot of water to a boil for about 20 seconds. CLICK … Continue reading Make Ginger-Marinated Poached Salmon
This is my autumnal version of this tomato tart I made a few weeks ago. It has types of mushrooms and three types of cheese. I used brie, Parmesan and mozzarella but feel free to use whatever you might have lying around. And then the mushrooms. I used oyster, shiitake and cremini. But again, use … Continue reading Make Three-Cheese Mixed Mushroom Tart
I’ve written about my take on Korean Fried Chicken (KFC) before and waxed poetic about how those spicy crispy wings make me swoon, but heating a big pot of oil and double frying wings is not a project that Id want to undertake on a weeknight. CLICK HERE to read the entire PBS article.
CLICK HERE to view the entire PBS recipe.
Having chickpeas in the pantry always saves me from dire hunger. If I have a can of chickpeas I can make literally anything. It makes me feel empowered and gives me security that even in my hungriest of moments, I can make something and not order takeout. CLICK HERE to review the entire PBS recipe.
Did you ever have someone ruin vegetables for you? During my childhood there were some really bad experiences of over-sautéed batches of bok choy. They were so overcooked, that I went around for years declaring that I, “didn’t like bok choy,” and saying things like, “it’s gross!” But I couldn’t have been more wrong. I … Continue reading Healthy Bok Choy Mushroom Stir Fry