Wednesday, April 26, 2017

Deconstructed Fish Tacos with Grits

Deconstructed Fish Tacos with Grits

Just in time for Cinco de Mayo, a new twist on a classic dish

Tacos are the ultimate fast food.

So let’s slow them down a bit, shall we? Because sometimes we need to savor. This dish keeps all the flavor of the original, but makes things more knife-and-fork friendly.

We replace corn tortillas with grits (also made from corn, so lots of savor there). Then we mound the other ingredients on top, for an open-faced taco.

The result is fancy (and good) enough for a dinner party. But easy enough for a quick meal. Nothing fishy about that.

Wednesday, April 19, 2017

Hot Bacon Coleslaw with (or without) Jalapeño

Hot Bacon Coleslaw with (or without) Jalapeño

Serve this as a side, or use it to top a BBQ pork sandwich

Cookout season will soon be here. So it’s time to seek out side dishes!

Like this one. Coleslaw is always a hit. And you can’t go wrong with bacon. Put them together and . . . instant favorite.

This dish is terrific all by itself, too. Or use it to top a pulled-pork sandwich, or even to garnish fish tacos.

This coleslaw is versatile. And that’s no hogwash.

Wednesday, April 12, 2017

Strawberry-Spinach Salad with Balsamic Poppy-Seed Dressing

Strawberry-Spinach Salad with Balsamic Poppy-Seed Dressing


This seasonal starter says spring!

Ah, spring. Warmer weather. Tender fresh baby spinach. And strawberries!

Those two ingredients frolic like bunnies in this tasty – and gorgeous – salad. Then we toss them in balsamic vinaigrette (with poppy seeds) for even more perk.

It’s the perfect start to Easter dinner. Peeps ahoy!

Wednesday, April 5, 2017

The Rob Roy Cocktail

Rob Roy Cocktail

Even non-scotch drinkers will enjoy this Manhattan variant
   
A scotch-based cocktail? Aye!

The Rob Roy dates back to the 19th century. And it has aged well – much like its signature ingredient.

The drink probably was named after a popular operetta. Which is appropriate, because you’ll soon be singing its praises.

Wednesday, March 29, 2017

Braised Greens with White Beans

Braised Greens with White Beans

This vegan Italian-style dish makes a great side or main

Dark, leafy greens are some virtuous eats. Cooked Italian style, they bring on the flavor, too.

Best of all, greens cook quickly. So you can whip up this dish on a weeknight. It makes an extra-tasty side. Or pair it with some bread (we favor cornbread or garlic bread) and you have a complete meal.

Virtue never tasted so good.

Wednesday, March 22, 2017

Glazed Radishes

Glazed Radishes

Buttery, slightly sweet, with a mild earthy note – these taste like spring

It’s radish season!

Not impressed? This recipe may change your mind.

When you glaze radishes in butter and a bit of sugar, they lose most of their sharp edge. And they develop a deep, rooty flavor that pairs particularly well with roast meats. Best of all, glazing radishes is an easy way to cook them.

So make more than you think you’ll need. Everyone will want seconds. Maybe thirds. 

Wednesday, March 15, 2017

Corned Beef, Cabbage, and Potato Gratin

Corned Beef, Cabbage, and Potato Gratin

This easy casserole makes a one-dish St. Patrick’s Day meal

Ready for St. Pat’s Day? Craving some corned beef and cabbage, but don’t have the time to make it? We’ve got the solution.

This dish combines the three most popular elements of a traditional St. Patrick’s Day dinner – corned beef, cabbage, and potatoes – into one scrumptious dish. And you can use deli corned beef rather than cooking your own – a real time saver.

So you’ll have more time to celebrate. You lucky leprechaun, you.