This recipe comes from Dan Pelosi through the New York Times Cooking site. It was given high ratings and good comments from readers. My only suggestion would be to use a different pasta such as fusilli or shells – something smaller. The corn seemed to get lost in the linguine (I did use bucatini). This … Continue reading
Well, it’s peach season here in Michigan so why not make a salad fit for our summer weather. You get the sweetness of the peaches (can use any stone fruit), crunch of the cucumbers, I added baby spinach leaves as a base, salty mozarella, fresh basil and dressing it with a gochujang vinaigrette (a basil … Continue reading
I do like curries – I just don’t make them enough. So, when this recipe was posted on New York Times Cooking I knew I had to try it. While looking through one of Meera’s cookbooks I saw a recipe for a Pomegranate and Mint Raita and decided to add it instead of just plain … Continue reading
If you’re looking for a quick meal and you love shrimp and kimchi, a classic Korean fermented vegetable, then this recipe is for you. These are ingredients I always have on hand – shrimp in the freezer and kimchi in cans I purchase online. I’ve tried a few kimchi varieties and finally found one I … Continue reading
You may know that shrimp is a favorite ingredient – it easily adapts to so many flavor profiles and cooks quickly. I used a sweet mango chutney to serve from Brooklyn Delhi, a favorite Indian company who also has a spicy mango chutney. This recipe comes from New York Times Cooking by Zainab Shah.
Way back in February my local grocery store had a big display of this heart shaped pasta and being a person who enjoys “fun” pasta shapes I had to buy a box. So, what to make that would be special for Valentine’s Day and was different from all the recipes I already had made. Obviously, … Continue reading
I eat some form of salmon every week, from fresh fillets to patties using the best quality canned salmon. This is a canned version using wild sockeye salmon, skinless, boneless and sustainably caught in Alaska. I order a case of these 6 oz. cans from Wild Planet so I always have salmon on hand when … Continue reading
I love all things cabbage and look forward to the cooler months when I can make soups, casseroles and other savory dishes. Every year I like to make a new soup or two and this one came across my radar. It’s healthy, full of nutritious ingredients and lots of vegetables – my kind of hearty … Continue reading
I wanted to make this before the weather turns cool. In Michigan the temps go back and forth from 60s to 70s to 80s as we transition into Fall. I am a big fan of hibiscus flavored beverages and this one from Millie Peartree via New York Times Cooking sounded so good. This recipe serves … Continue reading
A very simple ice cream to treat your guests to – dulce de leche replaces the more commonly used sweetened condensed milk and the flaky salt gives it a little crunchy pop. I also added roasted unsalted walnuts, chopped which gave the ice cream some more texture. Dulce de leche is made from slowly simmering … Continue reading