With a sudden drop in temperature, I have good reason to make this Autumn soup one last time before Spring warms things up. This is a little Autumn in Spring: Roasted Red Pepper and Butternut Squash Soup (and my favorite tea!). Continue reading
It’s not often that I go to a restaurant and get blown away by something on the menu. This mind-altering ice cream and pastry dessert from the Azores knocked my proverbial socks off.
I would be an awesome contender on Chopped. I think well on my feet and I have a magic fairy that follows me around the kitchen making sure that all the cockamamie things I throw into the pan come together in the end. Not to mention, all the other players will love me because I’ll be the first one to chop a finger off–I dice better in concentration. While I sit here waiting for Ted Allen to show up in my kitchen with a basket of mystery ingredients, this is the recipe that makes me feel like a Chopped Champ. Continue reading
I don’t know how anyone could really love tofu. In its natural (well, supermarket) state it’s nothing more than a gelatinous ball of squishy paper. I stay away from it for a majority of my shopping trips but there are rare occasions when I think tofu really works (I mean actually tastes like food and not a gelatinous ball of squishy paper)–my beefless-bolognese is one of them. This is tofu you’ll actually enjoy eating.