Category Archives: Recipes (Savory)

All Hail Caesar — As In Popcorn

Posted on by Leave a comment
You won't be able to stop eating this Caesar salad-flavored popcorn.
You won’t be able to stop eating this Caesar salad-flavored popcorn.

There’s something fishy about this popcorn.

And lemony and cheesy, too.

That’s because it has all the great taste of Caesar salad.

“Caesar Popcorn” is a fun recipe from “Tin to Table” (Chronicle Books), of which I received a review copy.

Written by New York’s Anna Hezel, senior editor of Epicurious, this book contains more than 50 recipes that highlight tinned fish and seafood, that most versatile of pantry staples.

With tinned seafood on hand, a snack or a meal can be ready in a flash with recipes such as “Smoked Trout Dip,” “Smoked Salmon Deviled Eggs,” “Sardine Banh Mi,” and “Spaghetti with Fancy Clams and Fancy Ham.”

Read more

Cook’s Ilustrated’s Easier, Faster Version of Stanley Tucci’s Spaghetti with Zucchini (Plus Winner of the Food Gal Giveaway)

Posted on by 5 comments
So thankful to come across an easier yet equally delicious version of this Stanley Tucci favorite.
So thankful to come across an easier yet equally delicious version of this Stanley Tucci favorite.

You may not remember that last year I made Stanley Tucci’s famed “Spaghetti Con Zucchine Alla Nerano,” the captivating dish spotlighted on his CNN show, “Searching for Italy,” and in his memoir, “Taste: My Life Through Food.”

But I sure do. How could I forget every minute of carefully frying batch after batch of zucchini slices in a big pot of oil over a hot stove in summer for what seemed an interminable hour?

Don’t get me wrong; I absolutely adored the resulting pasta dish. But I haven’t made it since, even though, I’ve longed for its taste again. Heck, can you blame me?

That’s why I’m so happy to have discovered Cook’s Illustrated’s version that I could have hugged and never let go of its 2022 July/August issue that it published in.

In this rendition, there no deep-frying involved. Let me repeat that: No. Deep. Frying.

Read more

Fire Up The Grill For Buttermilk Pork Tenderloin and Grilled Cherry Salad

Posted on by 2 comments
You won't believe how easy and fast it is to make this grilled pork tenderloin with cherry couscous salad.
You won’t believe how easy and fast it is to make this grilled pork tenderloin with cherry couscous salad.

Pork has a thing for fruit.

No matter its form, shape or preparation, pork’s wiles prove irresistible to most any fruit, resulting in a most magical coupling.

If you still have some of this season’s cherries at your fingertips, use them to make “Buttermilk Pork Tenderloin and Grilled Cherry Salad” to get the gist.

This simple grilling recipe is from the new “Pulp: A Practical Guide to Cooking With Fruit” (Chronicle Books), of which I received a review copy.

It’s by Abra Berens, a Michigan-based chef and former farmer, who definitely knows a thing or two about fruit.

Read more

Summer’s South Carolina Shrimp Burgers — Plus A Cookbook Giveaway

Posted on by 6 comments
So crisp, moist, and delicious, this shrimp burger is sure to become a new summer favorite.
So crisp, moist, and delicious, this shrimp burger is sure to become a new summer favorite.

Summer’s the time when folks like nothing better than firing up the backyard grill.

But there are some who lack grills — either because they have no suitable yard or balcony or they simply don’t like playing with fire like that.

“South Carolina Shrimp Burgers” are just the ticket for them — and really for anyone who loves a great burger of any sort.

Reminiscent of the popular ones enjoyed all over the coastal Carolinas, this moist-on-the-inside and crisp-on-the-outside shrimp burger is cooked on a skillet on the stovetop in no time flat.

It tastes of pure summer sunshine, long lazy days, and much like a New England lobster roll — except it’s easier and more economical.

The recipe is from the new “The Complete Summer Cookbook”,” of which I received a review copy. It’s by America’s Test Kitchen.

Read more

Oui Oui to French Onion Sheet Pan Chicken

Posted on by 6 comments
Chicken thighs smothered in caramelized onions and Gruyere just like classic French onion soup.
Chicken thighs smothered in caramelized onions and Gruyere just like classic French onion soup.

Who doesn’t love the rustic and robust taste of French onion soup, loaded with caramelized onions and finished with a crisp crouton smothered in gooey melted cheese?

That’s all dandy in the chill of winter. But in the torrid days of summer? Not so much.

But now, you can have your French onion soup — and eat it then, too.

All it takes is this recipe for “French Onion Sheet Pan Chicken.”

It’s from the new cookbook, “Everyday Grand” (Clarkson Potter), of which I received a review copy. It was written by Texas-based Jocelyn Delk Adams, the founder of the popular blog, Grandbaby Cakes, along with Olga Massov, a Washington Post food editor.

Adams calls it a collection of recipes designed to celebrate life’s good times, be they major victories or small everyday momentary wins. They include “Cornmeal Butter Biscuits with Big Mama’s Fig Preserves,” “Hawaiian Loco Moco Tatchos” (sheet pan tater tots smothered in ground beef), “Shrimp Etouffee Potpie,” “Oxtail and Cornmeal Dumplings,” and “Brownie-Stuffed Birthday Cookies.”

I’m not going to lie: “French Onion Sheet Pan Chicken” doesn’t taste exactly like its namesake classic soup. However, it is boldly seasoned and thoroughly delicious in its own right.

Read more
« Older Entries Recent Entries »