This rough-chopped, peppery coleslaw tastes nothing like deli versions. I’m a fan of short-cuts, but sometimes taste trumps convenience: For the freshest tasting, nicest textured slaw, don't use a food processor to grate your cabbage and carrots. Machine grating makes the ... [Read More] [4 Comments. Please leave another.]
Archives for 2009
Romesco Sauce
Ground almonds and bread crumbs give Romesco Sauce a rich graininess and texture more like pesto than "sauce." Savory and substantial, with added heat and smokiness from paprika and cayenne, Romesco Sauce makes a delicious appetizer when spread on Bruschetta or ... [Read More] [4 Comments. Please leave another.]
Bruschetta Recipe
Bruschetta's garlic and olive oil infused crunchiness makes the perfect foil for all kinds of cheeses and spreads. And making these toasty rounds is a great way to to use up day-old bread. For a delicious and substantial appetizer, try Bruschetta topped with pesto or ... [Read More] [Leave a comment]
Copywriters’ Kitchen Weekly Menu April 5, 2009
Need menu ideas? Here’s what we’re cooking this week in the Copywriters’ Kitchen: Monday Bucatini alla Amatriciana, Italian bread, mesclun salad Tuesday Teriyaki Chicken or Tofu, Spicy Cold Sesame Noodles with Black Tea Wednesday Romesco Sauce and Bruschetta, Penne ... [Read More] [Leave a comment]
West Indian Rice and Green Peas
My mother-in-law is Trinidadian and I love the crossroads cuisine of the West Indies. Each dish tells a story that goes far back in time and place. Caribbean dishes meld cultures and traditions. A taste of Black Cake carries you over the Atlantic to England, Scotland and ... [Read More] [4 Comments. Please leave another.]
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