I’ve been cogitating about this idea for awhile. Don’t ask me why, but I’ve really had the urge to use circle cutters to make things out of tofu lately. And then I had this idea that I could make an edible bowl, and it seemed only fitting that I should fill it either with edamame …
Tonight was National Night Out and I hope many of you had rockin’ block parties. Ours was fun as always, with lots of munchkins on bikes, scooters, toy cars, rollerblades and strollers. Zeb the kooky dog barked at everyone and ate liverwurst training paste, and our neighborhood police sergeant put up with the usual grilling …
I’m kind of a freak about sharp knifes. When I cook in other folk’s kitchens I usually find their knives are as dull as a wiffle ball bat, and I can’t figure out how they stand it.
Few things make your life in the kitchen more enjoyable than truly sharp knives. They make your work faster, …
I don’t think anyone needs a recipe for these, just use your best olive oil for the caprese and your best balsamic and parmesan for the zucchini and tofu. I really need plain white plates for these to look right. The caprese was inspired by that beautiful tomato, and I realized a good if obvious …
This sounds fancy but is actually a slam dunk to make, especially if you use a packaged spice mixture. The combination of sweet, pungent and spicy is pretty addictive. You could serve it as an appetizer or as part of a light dinner with a salad or a meze. It seems like it would enjoy …
