Tuesday, May 21, 2013
Nothing says “spring” like asparagus, and a simple roast with sea salt and lemon zest is the perfect treatment that lets this seasonal favorite shine. Now that springtime is actually occurring here in Boston, it’s time to get on the seasonal vegetable bandwagon, beginning with asparagus. Alas, I was told a few years back that it was very hard to…
Thursday, May 16, 2013
Following soy and hemp, Lens culinaris has the highest amount of protein by weight compared to any legume or nut. This tasty bean comes in many shapes and colors and can be used in all kinds of things, from salads and soups to stews and pilafs. In today’s video, I make a rich, satisfying, red lentil soup bursting with the warm…
Friday, May 3, 2013
Tacos get classy with succulent chunks of lobster meat, mango salsa, and avocado crema. For Taco Tuesday, or any day. I live in Boston and have family and friends in Maine, so you can understand that I eat lobster every now and again. I’m fairly certain it’s required. I know, life is hard. Anyway, I hadn’t eaten lobster in about six…
Thursday, May 2, 2013
Nothing beats salsa fresca—aka, pico de gallo—especially when tomatoes are sweetest in the heart of the summer. Quick and easy (and not just for tacos!). Whether you call it salsa fresca, pico de gallo (“rooster’s beak”), or the less interesting but still apt fresh tomato salsa, the end result is the same: this is one zesty condiment that tastes nothing like…
Thursday, May 2, 2013
Making salsa is in many ways more an art than a science. For sure you need a few standard ingredients, like lime juice, but salsas are made with any number (and combination) of fruits and vegetables. Incredibly versatile, they can be used in a wide array of dishes far beyond the traditional chip-and-dip fashion or accompaniment to tacos and other…
Wednesday, May 1, 2013
My cilantro vinaigrette and TVP taco filling meet up when today’s big salad for dinner gets Tex-Mex treatment. Given I’ve already written about this topic a bit these past two days, this post comprises just a few photos and notes to share my Mexican salad love. Once you’ve got the taco filling and dressing, the rest is up to you. Just start…
Tuesday, April 30, 2013
Fresh cilantro vinaigrette is ibrant, bright green, and sure to liven up any salad, of any kind.(Just ignore the crappy; it was taken before iPhones got really good and I couldn’t always catch the best lighting.) After yesterday’s focus on taco filling today’s natural follow-up is, of course, tacos. Well, I love tacos just as much as the next person,…
Monday, April 29, 2013
That Meat Smells Delicious! That’s what a friend said to me upon wandering into my kitchen one evening as I was making tacos for six, unprompted by me whatsoever. He had looked down at the pan—it looked like meat—and smelled the familiar scents of Mexican food, like cumin and chili powder—it smelled like regular taco filling—and he just assumed it…
Wednesday, April 24, 2013
Nope, I’ll never understand why people don’t like leftovers. Not only are they incredibly efficient—who has time to cook from scratch every day?—they present a culinary challenge when I look to create an evening’s meal from what’s hanging around. That’s why when I saw leftover garbanzo beans, chunky tomato sauce, and veggie stock in the fridge alongside kale and collard greens…
Monday, April 22, 2013
It was back in December 2012 that I first declared “Game On!” and began the arduous eighteen-week training for the 117th Boston Marathon. On Valentine’s Day, I reflected on my love of chocolate and running and posted a video on why I was training in March. In the final days before the race, I challenged readers to go after their dreams and…
