The Blog
Kickin’ it kidney bean style
Welcome, class, to today's Fresh Pick: KIDNEY BEANSParticularly popular for chili con carne and red beans and rice, this firm, medium-size bean has a dark red skin and cream-colored flesh. Its popularity can be attributed to its full-bodied flavor. On the downside,...
Far out! Farfalle!
Welcome, class, to today's Fresh Pick: FARFALLEFarfalle [fahr-FAH-lay], named after the Italian word for and made in the shape of butterflies, are also known as "bowtie" pasta.Dating back to the 1500s, farfalle originated in Lombardia and Emilia-Romagna in Northern...
Dinner with friends.
L offered to make a risotto dinner for E and I (well, ok, we begged her to) at her place on the Upper East Side this evening. Risotto is a traditional Italian dish usually made with Arborio rice and is one of the most common ways of cooking rice in Italy. L added...
Crock Pot: Seventh Installment
Aside from both of us suffering from fantastic sinus headaches this weekend, Marc & I managed to check out the Hall of Human Origins at the American Museum of Natural History. Some info: After several million years of human evolution, only one hominid species...
Tastes Like Chicken
The is the third day in a row for me at work where I haven't left before 9:00 pm, so I'm beateded and heading to bed, but before I go, here's a little sumthin' sumthin' for you:Today's recipe from Real Simple Magazine:Parmesan-Crusted Chicken CutletsYou can substitute...
Ay, edamame!
Welcome, class, to today's Fresh Pick: EDAMAMEThe Japanese name for fresh, edible soybeans, edamame [eh-dah-MAH-meh] are usually bright to dark green and available fresh in Asian markets from late spring to early fall. They're also available frozen. The seeds of...