Zojirushi SL-XB20 Classic Stainless Lunch Jar, Metallic Gray

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This classic, pungent Middle Eastern spread is best when refrigerated for three hours prior to serving.

4th of July: Garlic and Onion Burgers | Submitted By: Jeff
A few hours before grilling, ground beef is mixed with Worcestershire, garlic, onion and Italian seasoning, and then the mixture is chilled until ready to form into patties for the grill. Makes six, moist and flavorful burgers.

St. Patrick’s Day: Amazingly Easy Irish Soda Bread | Submitted By: MP Welty
The batter for this unadulterated soda bread features buttermilk for a special richness.

Roasted New Potatoes with Caramelized Onions and Truffle Oil
Perfume makers should give up on chasing pheromones and start trying to mimic the scent of truffles instead, the aroma is so irresistible. Have you ever used truffle oil in your cooking? I think I have a new best friend in the kitchen. I don’t want roasted potatoes any other way than tossed with a bit of truffle oil. Yes it is expensive, $12 or more for a little 3 ounce bottle. (Found my bottle at Whole foods.) But you don’t need much; the amount of truffle oil required for this recipe will cost you anywhere from 25 to 50 cents. Small price to pay to see everyone’s eyes light up with delight as they take their first bite. Truffle oil is especially good with potatoes as the starchy potatoes just soak up the truffle flavor from the oil. These are just basic roasted new potatoes and onions, easy to make, hard to mess up, but they taste out of this world with a few drops of truffle oil. Continue reading “Roasted New Potatoes with Caramelized Onions and Truffle Oil”

Cheesy Bread
My friend Michelle loves to throw big parties, with plenty of food and plenty of friends. I think it must be the large Italian family thing, one is never at a loss for food or great company at her house. One of my favorite dishes that usually makes an appearance at Michelle’s is this “cheesy bread”, a sort of cross between garlic bread and pizza. It’s a great way to help feed a lot of hungry people, and easy to pull together, even at the last minute. Big thanks to Michelle, who tracked the recipe down from her friend Mark, who is happy to share it with us. Continue reading “Cheesy Bread”

Memorial Day: Whiskey-Marinated Steak | Submitted By: Victoria
In this recipe, steaks sit overnight in a whiskey-based marinade with onions and garlic, before being grilled to your desired doneness.

Broccoli Stir Fry with Ginger and Sesame
Some people get chocolate cravings. I get broccoli cravings. Sometimes I think it’s my body’s way of telling me I’ve been laying on the bacon a bit too thick (or maybe the chocolate!) But honestly I could eat broccoli every day of the year and not get tired of it. Here’s a quick and easy recipe for broccoli, stir-fried with a little ginger and sesame. The broccoli florets are quickly stir-fried initially, then steamed in a sauce of stock, sesame oil, and soy sauce. This quick cooking technique works best with the florets. Don’t discard the broccoli stalks, peel them and slice them thick and eat them raw like you would a carrot; the raw stalks are great with dips. What’s your favorite way of preparing broccoli? Our everyday standby is steamed broccoli but we’re always looking for ideas. Continue reading “Broccoli Stir Fry with Ginger and Sesame”

Passover: Haroset | Submitted By: Eilenn Mintz
Crunchy chopped apples and walnuts are tossed with just the right amount of sugar, cinnamon and Kosher red wine to make this traditional holiday relish. Refrigerate, allowing the sweet, spicy flavors to blossom before serving.

Butternut Squash Risotto
Our next door neighbor Pat has a wonderfully productive garden where she grows much of her own food. We are the lucky beneficiaries of her overflow in times when, for example, she has harvested 15 large butternut squash and there are still 15 more on the vine. No matter how much Pat loves winter squash, even she knows that she can’t eat all thirty of them by herself. Yikes! Here’s a lovely risotto we made recently with about half of one butternut squash that Pat brought over. (The other half went into pumpkin bread.) The risotto is so simple, with arborio rice, squash, broth, onions, white wine, and Parmesan; it just takes a bit of attention (stirring) while the rice slowly absorbs the broth. Continue reading “Butternut Squash Risotto”

This entry was posted on Friday, January 25th, 2008 at 9:12 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.