Chili for breakfast isn't weird. I promise. Think of spicy, filling huevos rancheros -- delicious, right? This is kind of like that ( Read more... )

My husband is a Chicago native and is a big fan of Chicago cuisine. I've been in Texas for most of my life, but I figured I could try my hand at something Chicago-ey. I made a ginormous batch of giardiniera (pickled veggies, used as a condiment for sandwiches, pizza, etc.) and it turned out pretty well. :) Check out the recipe on my blog for the ( Read more... )

What a surprise!

Peaches and cucumber sound like a weird combination. A downright bizarre coupling. A criminally strange pair. Well, turns out it's a mismatch made in heaven ( Read more... )

I have been taking advantage of the glut of seasonal produce here at the farmers market and have been canning salsas, crushed tomatoes, and applesauce for the winter. It is cool because I can make really good food for the winter, and control exactly what goes in the stuff.

The salsas and applesauce, in particular, really make the house smell good.

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Singapore Rice Noodles, though named such on many Chinese-American restaurant menus, didn't really come from Singapore. In fact, no one is really sure exactly which restaurant started making them, but the recipe itself is Cantonese in origin. But, even if it is named oddly, it is a very tasty dish of stir fried rice vermicelli flavored with garlic ( Read more... )

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( Lemongrass Chicken )

I have a bunch of serranos that I'd like to dry out for later use. A friend suggested I roast them in the oven...what's the best temp/time to do so? Do I just lay them out on a tray and let 'em go? And afterwards, can I use them as I would fresh chilies?

Thanks everybody for your advice!

X-posted to cooking

...with chili syrup. (Man, taking pictures of 1) ice cream in hot weather and 2) fairly runny syrup on top = much crankiness.)


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( First post, please be kind... )