Wednesday, April 27, 2016

Cinco de Mayo Recipe Roundup

Hard-Shell Taco
Hard-Shell Taco

Loads of tasty ideas for a Mexican-style feast

No new recipe this week. We have spring fever, and are playing hooky.

But we can’t let our readers go hungry. So we’ve collected some past recipes that are appropriate for Cinco de Mayo.

Get ready to fiesta like there’s no maƱana.

Wednesday, April 20, 2016

Spicy Pork Vindaloo

Spicy Pork Vindaloo

Kinda, sorta like Indian chili con carne

Vindaloo has an incendiary reputation. But no worries if you’re heat-adverse — it’s easy to tame this dish by lightening up on the chile.

Which means you can share this vindaloo with even the most finicky dinner guests (and the flavor is so good, you’ll want to). You can also tell them that pork is really, truly authentic in this dish (more on that below). The vindaloos they’ve had in restaurants are copycats. They’ll feel honored to be at your table.


Wednesday, April 13, 2016

Indian Carrot Salad with Mustard Seeds

Indian Carrot Salad with Mustard Seeds

This spicy vegan dish doubles as a starter or side

Can vegan rock? We’ll let this dish answer for itself.

It’s colorful and easy to make. And it’s equally tasty at room temperature or chilled, so you can make it ahead of time.

And don’t tell your vegan friends, but it also goes great with meat or chicken (serve it with fried or roast chicken, grilled or barbecued meat or fish, or even tacos or a burger).

So feel free to use this dish as you like. We won’t say a word.

Wednesday, April 6, 2016

The Bronx Cocktail

The Bronx Cocktail


Named after the Bronx Zoo, this charmer will bring out the beast in you

Spring is here, and we’re looking for a refreshing thirst-quencher. You know, something to restore us after a day of planting seeds and annuals.

What could be better than an OJ-tinged elixir? This one has soothing flavor – plus a hue that reminds us of the springtime sun.

The Bronx Cocktail is a smooth one. And not too heavy, so you can have two if you want. After all that planting, you deserve it.

Wednesday, March 30, 2016

Pasta with Cauliflower and Olives

Pasta with Cauliflower and Olives

Garlic and feta cheese liven up this easy main-course dish

Cauliflower and olives. Can they really get along?

Yup, turns out they’re a sensational together, particularly over pasta. Liven up their pairing with some garlic and feta, and a splash of quickly-made tomato sauce. Add a salad and maybe some crusty bread or garlic toast, and dinner is served.

This dish is easy enough to make on a busy weekday. But it’s tasty enough for guests too.

Two recipes in one. We like that.


Wednesday, March 23, 2016

Quick Lemon-Coconut Fudge

Quick Lemon-Coconut Fudge

Sure to please Easter bunnies everywhere!

One of our favorite flavors is lemon. And coconut. OK, that’s two flavors.

So why not combine them? That’s what we did in this quick and easy lemon-coconut fudge.

It’s perfect for Easter, which is this Sunday (March 27). This fudge comes together in minutes, and you can even shape the pieces into little Easter eggs if you like. Kids of all ages will be delighted.

You probably have all the ingredients for this recipe on hand, too, so you don’t need to make a special trip to the supermarket. Which will allow you to avoid all those commercial Easter candies. This year, your peeps won’t need Peeps.

Wednesday, March 16, 2016

Asparagus with Savory Whipped Cream

Asparagus with Savory Whipped Cream

Surprise your taste buds with a recipe from Alice B. Toklas

Whipped cream tends to stay offstage until dessert time, when the sweets come out. But why? We know that cream partners well with salt and pepper. And many savory foods depend on it (think creamy mashed potatoes or luscious quiche).

So we’ve decided to let whipped cream step out early, dressed in savory seasoning–and chaperoned by asparagus.

Asparagus is elegant by nature, of course. But whipped cream brings out its playful side.