I keep almost making stir fry. There’s something about getting out a big pan that makes me feel like I’m making a big meal. And, while a wok is indeed a big pan (or, at least pan-adjacent, if you want to get semantic about it), […]
This is a sort of a Pacific Northwest, Italian, Mediterranean-themed pasta salad. Really, it’s just a hodge-podge of everything that I have in the refrigerator at the moment. The other day I made Barbecue Salmon w/ Lemon & Onion for Salad w/ Salmon, Couscous, & […]
I’ve just gotten back from a trip and am getting back in the swing of cooking again. Maybe not with a bang, but certainly with something. It was a working vacation and I do cook for a living, so I can’t entirely blame myself for […]
It’s officially spring. The price of eggs has skyrocketed lately, but I cannot fathom a world without eggs. I’ve had chickens a couple of times and have gone whole swaths of my life where I pretty much lived on eggs. They’re a hearty food that’s […]
Every now and then breakfast can be a tough meal to toss together. As much as cereal is an American staple, I’m not a big fan of that much sugar in the morning. I tend to crash after eating sweets, which is the exact opposite […]
I’ve been taking time off of my day job to catch up on all of the things that I’ve been neglecting. Which apparently amounts to a full-time job worth of stuff! One of the things that I’ve been catching up on is putting more effort […]
Red wine caramelized onions are a classic for onion lovers and haters alike. Honestly, I don’t like onions. They’re bitter. They’re stringy. And they make me cry. Which is unfortunate because I work in the restaurant industry! People like to say that you get over […]
Vermicelli salads are one of my favorite quick and easy recipes to toss together. There’s nothing worse than a plain old salad with wilting lettuce and syrupy salad dressing. I really just dislike the idea of lettuce as an entire meal. Any time I ask […]
Vermicelli salads are quick and easy to toss together. They have all of the produce you enjoy in a salad, with vermicelli instead of lettuce. I use brown rice vermicelli, so it’s gluten free and not as indulgent as pasta. It’s almost like an Asian-style […]
I’ve been testing my hand out on Fritters lately. They’re reminiscent of a hash brown, but I made these with sweet potatoes, garlic, shallots, and green onions. I have a couple leftover and I’ve been mulling over what to do with them. I have a […]
