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Red beans and rice & Wash day
Memories of my maternal great-grandmother are few, as she left us when I was very young. But the one fuzzy vision I do have is her baking in her quaint kitchen in New Orleans – chocolate chip cookies,...
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Arctic char with white wine grape sauce
There are no more virgin oceans. According to a recent study, we humans have reached our filthy fingers into every available body of water in search of fish. I guess the mantra of “eat less meat and...
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How to cook mussels ‘a la minute’
In a professional kitchen, the French saying a la minute (pronounced ma-newt), means “to the minute”. It refers to dishes that are cooked quickly for the guest once they are ordered – and not a...
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Succulent short ribs and their secrets
Braising is not only a succulent way to enjoy tough cuts of meat – it’s also economical. The tougher cuts like shoulder, short ribs and even beef cheeks are less expensive than the fancy-schmancy...
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Sustainable Seafood Fridays: Striped bass with chorizo, black beans & tomato...
Until I entered culinary school, bass was a musical instrument, not food for consumption. But as it turns out, bass can create music for the ear and harmony on a plate. Especially striped bass of the...
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The story of forbidden rice
It’s not new information that here at Edible Times we love new and unusual ingredients (by we, I mean me and the dog). And while rice in America in the form of Uncle Ben’s is not a new concept,...
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Spaetzle, in BLT fashion
Spaetzle, a German dumpling, is on the menu for this ever important cooking practical exam I take this week. And honestly, in its most pure form, spaetzle is really simple. But with a few key...
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Fried catfish & remoulade sauce
Catfish may not be the classiest fish in the sea, but it sure is Southern, and it’s definitely sustainable. Like striped bass (last week’s featured fishy) it is mostly farmed in the United States....
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WIAW: How to make pizza at home
America might run on Dunkin’, but it also runs on pizza. And in the spirit of healthful eating for What I Ate Wednesday, I’d like to present a pizza that isn’t loaded with saturated fat and a thick,...
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Meatless Mondays: Egg salad lettuce wraps & white wine pickled vegetables
So I have this one member of my family who sometimes just wants to eat vegetables. No, it’s not our pet bunny rabbit, and this person shall remain nameless for their own good. But in an effort to...
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Meatless Mondays: Quinoa ‘burgers’ with mushroom ‘buns’
I think quinoa just might be the healthiest grain on the planet. You see, without boring you with all the scientific details, it’s a complete protein. And for a grain, that’s saying something. You...
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How to make Thai curry (and any dish Thai-inspired)
So this What I Ate Wednesday is more of a What I’m Eating Wednesday. Do you ever do that? Get on a kick and eat the same thing for lunch… then dinner… then lunch again, so on and so forth? I’ve been...
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Chinese Stir Fry: Crispy orange chicken
Next time you reach for that Chinese take out menu – that could mean consumption of monosodium glutamate (MSG) or questionable meat – come here instead. Because eating healthy doesn’t require giving...
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Sunday Dinner: Pork Roulade
Fancy dinners don’t need to be complicated, and they shouldn’t require kitchen slavery. Take a pork roulade recipe – when roasted to a perfect doneness that’s golden brown and delicious it gives an...
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Thinking outside the chicken box: Baked chicken livers with charred sweet corn
Happy Monday! (I know, yeah right). While you dust off the weekend, I’m pleased to invite you to join me and the fun peeps over at Real Food Family, where I’m guest posting today about new yet simple...
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