I have a few pals who claim to dislike curry and/or vegetables, especially Brussels sprouts and sweet potatoes. To these beasts I say {to play on that gorgeous gancanagh Morrissey} you just haven't learned it yet baby.


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I have fallen into a food love over the past year. If you stop by here regularly, you know I crave all things spicy and from the sea. So it makes sense that fish tacos - with my own spicy chipotle crema - have their hooks in me.

You can use the fishy of your choice. Grill it, bake it, fry it - you're in control. I happen to get all tingly for ( Read more... )

You are what you eat. Most of us have heard that. I'm on the fence a bit since I know some critters that would not be in good shape if this were absolutely true (looking at you"> freaky eaters...toilet paper? corn starch? bathroom cleanser?). However, you can't expect to look and feel good if the intake isn't up to snuff.   Zombies are the ( Read more... )

Since the warm weather months are coming to a quick finale, at least in the northern hemisphere, the succulent globes known as stone fruit are soon going to disappear for a while. {sniff}

Plums, peaches, nectarines, apricots are in this family, which is one of my favorite fruity clans, and are so named for the pits, or stones, inside. I love other ( Read more... )

As of 5:05 am this morning, summer is official over. While I'm a pale-hided creature who doesn't like to sweat in the sun much, I will miss the easy days and sultry nights spent lurking in the bushes outside your....um, outside.

Tonight, to celebrate this celestial shift, I'm gathering with my sisters for a celebration of the bounty we've enjoyed ( Read more... )

In honor of Mark Bittman's recent videoblog on making quick preserved lemon pickle, I am compelled to post a good chicken recipe to accompany it. If you've never had Moroccan cuisine you are missing something special.

Food from this unique African locale is spicy but not in the heated kind of way, and full of heady, mouth-watering aromas. In my ( Read more... )

With stone fruit season coming to a quick end, it is time to make the most of peaches, plums and other juicy fruits before they're gone - and replaced by apples, apples and, yes, more apples.

Like la pomme, however, peaches can make a mean crisp. And it's an easy way to whip them into something spellbinding.

Serve this still-warm, buttery-sweet peach ( Read more... )

Although autumn has still not arrived, despite what the calendar might say, I am willing it to be in my kitchen.

I could go with the actual weather and continue to grill al fresco and make salads, but I cannot. I want the crisp fall chill in the daytime air, cold nights and the smell of leaves rotting on the ground. I want the comfort that only a ( Read more... )

...is still delectable.

With all due respect to dear Sir William, roses do not a delicious snack make.

Bruschetta, on the other hand, is yummy and can now be found on menus across America, even in chain restaurants and small town diners. I do so love a good slice of bread with tomatoes, fresh basil and quality mozzarella, but - well, you know the ( Read more... )

It's been too long since I posted a soup recipe - I'm still completely infatuated with anything brothy, flavorful and comforting. I guess you could say that in addition to my dearests, pets, and tunes, soup soothes my former soul.

Today I offer a perfect spring dish, chock full of seasonal asparagus.  To reduce the fat content of the traditional ( Read more... )