What a fun and relaxing Memorial Day weekend. My husband and I celebrated our 2nd wedding anniversary and had a delicious meal at 31st Union – a serendipitous discovery in our backyard. (Our last-minute attempt to make dinner reservations at two other local restaurants failed and so I suggested this farm-to-table eatery, which I stumbled upon while looking for alternatives online.)…
Sautéed Potato Salad With Maple-Balsamic Vinaigrette
I’ve already told you about my aversion to gluey and bland potato salad so I won’t bore you with details as to why this potato salad is superior. All you really need to know is that rather than boiling plain old Russets, this recipe starts by frying Yukon Golds in bacon fat. I said it, bacon fat….
Thai Forbidden Rice Salad
For a Chinese person, I don’t eat a lot of rice. When it comes to carbohydrates, bread, pasta and potatoes rule my world. And when I do cook rice, I often stray from the plain white variety, opting instead for Arborio (to make creamy risottos), brown (which has a subtle nutty flavor and slight chew that I prefer) and, most recently, forbidden. Yes, such a kind exists!…
Crispy Baked French Fries
Who can resist a good french fry? I, for one, can. It’s not that I don’t enjoy these salty, deep-fried spuds every now and again, but I can just as easily do without them. These crispy baked french fries, however, are a different matter. I could eat these lightly seasoned potatoes by the handful. And because they’re roasted and not fried, you won’t feel guilty doing so (unless you’re on a no- or low-carb diet, of course)….
Roasted Vegetable and Wheat Berry Salad
It’s easy to fall into a cooking rut, especially when you’re short on time or have no energy. One way I like to keep my meals fresh is by experimenting with new ingredients, like coconut oil or chia seeds. It’s a good way to discover and try new recipes (whatever will I do with …?), experience new flavors, and expand your culinary repertoire….
Asian Baked Tofu
It’s officially spring, which means warmer weather, longer days and … salad. This time of year, I can eat salad for lunch and dinner – day after day after day. It never gets old, especially when there are so many different fruits and vegetables that are ripe and ready to be eaten. I’ll throw just about anything on a bed of leafy greens – from roasted vegetables, nuts and cheese to whatever leftovers are in the fridge. Cold pasta, baked chicken and pizza “croutons” have all made appearances in my salads….
