Ever since buying a spiralizer a few weeks ago, I’ve made sure to use it a few times a week. I’m usually boring and just make the same cucumber salad with it, but recently I’ve decided to leave my comfort zone and try out different veggies and combos with it. Lately, my favorite veggie to spiralize has to be zucchini. And it’s definitely better than spaghetti squash. Continue reading
Sometimes, you are just in the mood for Chinese food, but you want it to be semi- healthy. That’s where this recipe came in. Beef lomein without all the MSG and junk. I know exactly what went into it, and used whole wheat pasta, of course!
My husband thought it was delicious, but actually thought I should have used tofu in place of the steak. That’s pretty unlike him, but I think the tofu would have been better, especially if it was marinated in the delicious sauce. Continue reading
I guess New Yorkers don’t cook with horseradish very often. When I remembered that this linkup was coming up, I searched high and low for some fresh horseradish root. At my sixth (6th!!!) supermarket stop, I finally found some (It was at Citerella, in case you’re wondering. Whole Foods, Fairway, A Matter of Health, Agata and Valentina, and Gristedes did not have any).
If there’s any leftover challah on Sunday, we love to make French toast for breakfast. But when a crowd is coming over for brunch, you don’t want to be stuck in the kitchen with a frying pan. That’s where casseroles come in. Make this on Saturday night and sleep in on Sunday before your friends arrive. And don’t forget the mimosas!
I first made this recipe with crumbled chocolate wafers mixed with the challah and in the topping, but it’s just as delicious without. It’s already French toast, it doesn’t need the extra decadence! Continue reading
Everyone loves Rice Krispie Treats. Seriously, I always see them at birthday parties, bridal showers, and every party in between. They’re easy to make, easy to pick up and eat, and who doesn’t love a crunchy dessert, right? Well, the problem is that they’re boring. They’re boring because they’re everywhere. Okay, sometimes people put them on sticks or shape them in balls, but they’re always the same. This recipe adds just a bit of awesomeness with the crushed chocolate and added creamy filling, but is just as easy. Just one extra ingredients makes these super special. Continue reading
Last spring, my friend Paulette made this salad for me and I absolutely loved it. I loved it so much that I asked her for the recipe and promised I would feature it on my blog, which I finally got around to today. Seriously, this recipe is great. Fresh salad with pita chips inside to soak up the delicious dressing. Whenever I make it, it all goes, no matter how big the portion is. Continue reading
Before Alexandra “Alex” Guarnaschelli became a Food Network celebrity chef, she was crowned as America’s Next Iron Chef on Iron Chef America in 2012. Now, aside from her successful shows on the Food Network, she is the world-renowned executive chef at both New York City’s Butter restaurant and The Darby restaurant.
This month’s linkup is all about drinks! Cocktails (and mocktails) to serve at your next party. Well, I’m all about my Vitamix these days, and while I could easily whip up a frozen margarita, I am more into making healthy smoothies and drinks. You can add vodka to this if you like, or really anything to make it more of a cocktail. It’s a wonderful drink that quenches thirst and fights cancer! That is, as long as you can crack open that young coconut.
It’s not often you find a meat pizza recipe in a mainstream publication that doesn’t have to be kosherized. I knew had to make this amazing and cheeseless lamb pizza the first time I saw this recipe in Food & Wine; the following day I took pizza dough and ground lamb out of the oven and made it for dinner.