I've read a lot about fish curries but had never made one. Not sure why, since I love curries and I love fish. I think I expected the fish to be mushy or something like that, but when I had some extra white fish from Costco, I realized it would be perfect for a cooked curry. This was one of those ...
We had our first snowy day in Denver last week. I sat in a work meeting, looking out the window at the dreary snow. It wasn't the pretty snow that you see on postcards or in Christmas movies, but that sleety, grey sky snow that just looks cold. Its not comfortable to walk around in, and ...
Ok, so perhaps not the best image but given our marked absence from posting and the rave reviews on these mushrooms, I had to post it. October is World Vegetarian Month and Mike and I had a personal goal to try to go vegetarian again, just for the month. While we've lapsed a few times, overall ...
Autumn is upon us with our first real 'cold front' dumping rain and dropping temperatures. I am aware that it has already snowed in Denver and been cool for weeks on the East Coast but we move into fall gradually here in Texas starting with 'cool fronts', although we usually have an abrupt cold ...
OK, I will be the first to admit that there are some delicious store bought dressings, Cardini's is my favorite. But as with most things that can stay on the shelf, unrefrigerated, for years, you have to assume there are some pretty hefty chemicals at work. I adapted this recipe from my ...
There are thousands, perhaps millions of different versions of stir fry, or bowl dishes and they all are a healthy alternatives to a big steak and baked potato smothered in cheese and sour cream. Whether they are Chinese derivatives or Vietnamese, or Mongolian, the basic idea is tons of vegetables ...
I'll lead with the disclaimer. I have never been to an Ethiopian restaurant or knowingly eaten Ethiopian food prior to making this bread. OK, now that the full disclosure is out of the way, ambasha is fascinating and that is not a descriptor that I've ever used for bread. It's sort of like a ...
There's a good chance you've seen this dish on the menu at stateside Chinese restaurants. Its fairly common but the different interpretations I've had at various restaurants can range from sticky sauce with gooey tofu to this-is-so-spicy-I-can't-taste-anything. When I was living in China this was ...
Because once this lamb thing catches on, we are going to need every one of them.
I really don't understand why so many Americans refuse to eat lamb. It has a great flavor, can be cooked medium rare, and isn't horribly expensive. Almost all of the great cuisines of the world have embraced ...
So I just did a little research on the interweb and apparently flank steak is now a featured dish at Friday's... If Guy Fieri thinks it's awesome, well then it has to be, right? I mean hell, he has a show on Food Network.... Wait, what's that? WHAT!!!! Food Network is to food what MTV is ...
