Remember how yesterday I talked about how I made ketchup to go with the tostones I’d been craving? And what kind of person would I be if I didn’t share my tostones recipe? An awful one, that’s what kind. So here you go.
Indian Chicken Tikka Masala with Forbidden Rice
Indian dishes are extremely flavorful, but cooking them can feel overwhelming. There are so many different spices and ingredients and the Indians know how to bring them al together to make some of my favorite meals in the world. Today I’m sharing one of my favorites, a simple recipe for Chicken Tikka Masala with Forbidden Rice.
Grilled Long Beans
There are a lot of variety of beans in the world and most of them you can’t grill. There is one variety that I threw on the grill this past weekend — the long bean. They are traditionally cooked in Asian cooking, but can easily be substituted for green beans to keep things interesting and fun. I cooked them with sesame oil. You can find the recipe here.
Quick and Easy Oven Roasted Potatoes
Happy 4th of July! And if you need a quick easy side for anything grilled today, here’s a recipe for oven roasted potatoes. It only takes 10 minutes of prep time and it’s done in 20 minutes.
How to Make Simple Macaroni and Cheese from Scratch
Some days I look in the fridge and all I see is a piece of lettuce and a cup of milk. When that happens I can usually root around and find a few ounces of cheese and at least a half of box of noodles which typically means Joe and Marston are getting macaroni and cheese for dinner (not that either of them complain). Here’s my recipe for simple macaroni and cheese from scratch that everyone will love.
The World’s Best Sour Cream Potato Salad
As a recent mayonnaise convert, for years I hated potato salad. A perfectly good potato slathered in mayonnaise did not sound appealing to me. And going to yet another backyard barbecue and only eating a hamburger got old after awhile. Since I knew I liked baked potatoes, I started substituting that for most of the mayonnaise and voila, it was delicious! I’ll eat traditional potato salad now, but this is still my favorite kind to bring to parties. It can be served warm or cold and is always tasty.
Kale and Brussel Sprout Slaw with Sweet and Tangy Dressing
My sister is having a housewarming party tonight which means I get to eat hamburgers. I love hamburgers so much. When I was pregnant, I would eat them for breakfast. Although that’s not saying much cause even when I’m not pregnant I eat them for breakfast (never judge me). One day I’ll share my favorite hamburger recipe, but I’m still working on it. In lieu of a hamburger recipe I’m proud of, here’s a great side that goes with hamburgers – kale and brussel sprout coleslaw that I’m bringing with me tonight.
The Best Pickled Red Onions You’ll Ever Eat
Grilling out is one of the best parts of summer (right alongside beer and the beach). Discovering new takes on traditional grill recipes is equally fun. I shared on Monday a recipe for Pulled Pork Sandwiches on the grill. Today I share a recipe for one of my new favorite discoveries, a topping for any kind of grilled sandwich, pickled onions.
Sarladaises Potatoes and Learning to Cook with Duck Fat
We had the most delicious potatoes ever last week. We went to this little neighborhood cafe we found recommended by David Lebovitz, Le Nemrod. We sat down just as the couple next to us got their food. Since the potatoes on both of their plates made us drool, we obviously ordered the exact dishes they had. It was a good decision. I decided to make them when I came home so I could share with ya’ll. You can see the recipe below.
Cauliflower Puree—a Side Dish for Any Meat
Getting creative with side dishes can be a bit exhausting. Really, there are only so many different ways you can serve rice, potatoes and noodles. On top of which, they say we’re not really supposed to eat so many carbs.
What do you do when you’re sick of making plain white rice or some kind of potatoes for the third day in a row? I’m always on the hunt for new dishes that are filling, healthy and interesting. Below I share one of my go to interesting side dishes that can elevate any type of protein.
You don't need a culinary degree to make sophisticated food. I want to improve your food education. Sometimes I travel and wear new clothes, and I'll tell you about that, too.
