As a child my favorite sandwich was peanut butter and banana....hands down. That's not so say that a PB&J (especially one heavy on the J) didn't make me smile too, but if I had my choice of the sweet component in the salty-sweet sandwiches of my youth, it was always banana.
To this day if I see a few perfectly ripe bananas sitting on the counter my first thought is not to eat it straight-up, blend it up in a smoothie, or craft it into a banana bread. No, my first thought is to slice it on a bias, nestle it into a deep layer of rich peanut butter spread onto some good old-fashioned white bread (don't judge me), and take a psychic trip back to grade school while eating my favorite sandwich with plenty of potato chips thank you very much.
Continue reading "Peanut Butter and Banana Steel Cut Oats" »
Sometimes the name of a recipe is enough to make you want to try it.
Caramel Chicken.....uh, hello?
In this case, if the name weren't enough, then the photo that accompanied the recipe in a recent issue of Bon Appétit certainly closed the deal. The shot, not unlike the one above, showing the chicken nestled in a rich, salty-sweet sauce surrounded by caramelized garlic and topped with vibrant slices of scallion almost stopped my heart.
Continue reading "Caramel Chicken" »
I was introduced to these addictive little buggers when visiting with my brother not long ago. He made his from scratch, scooping the seeds from whole pumpkins, cleaning them, roasting them to dry them, then finally cooking them in sugar to candy them and tossing them in a sweet-salty spice mix to finish.
Continue reading "Sweet and Spicy Pumpkin Seeds" »
Cooking Light Magazine ran a feature in their October 2013 issue highlighting their 25 Favorite Recipes. I'm sure that eventually I'll end up cooking them all, but I started with this super flavorful and EASY roast chicken. Of course, there are as many ways to roast a chicken as there are cooks. Some recipes call for little more than salt and pepper seasoning on the bird, others for elaborate stuffing, seasoning, and glazes. This roast falls somewhere in-between.
Continue reading "Bistro Roast Chicken" »
Desserts don't get much easier or more rewarding than this one. With hardly any work at all and just a few ingredients you can have this restaurant quality treat on your table tonight. Hands-on time to craft this dynamite pudding is no more than 15-20 minutes, though you do need to plan for cooling-in-the-fridge time to set the panna cotta before serving. Two hours is probably enough.
Continue reading "Bittersweet Chocolate Panna Cotta" »
My old high school/college buddy, Dave, wrote to me the other day to ask if I had heard of this recipe. He had seen it published in the NY Times and had been cooking it pretty much non-stop ever since. Declaring it his favorite recipe of 2013, he went on to tell me that the dish was better than any "illicit drugs the 80s offered" (not that he or I had any direct experience with said drugs, it was more a figure of speech).
Continue reading "Garlicky Chicken with Lemon-Anchovy Sauce" »
How to make a homemade Hummus is something I teach the students at each and every Cooking Matters class that I instruct.
Continue reading "Chipotle Pepper Hummus" »
This is a slight adaptation of as recipe by Laura Calder, host of the Cooking Channel show, French Food at Home. I don't watch much food tv and so haven't actually seen her show, but I've watched a few of her videos on the Cooking Channel web site and must say I'm a bit smitten.
Continue reading "Halibut with Crushed Chickpeas and Cumin Roasted Carrots" »