Like thousands of people across America, I am in a slight panic because Thanksgiving is just a few days away, and I AM NOT READY.
My husband is the youngest of five siblings, and we will be cooking a Thanksgiving meal for 16 of his family members. SIXTEEN! Neither my husband or I have prepared a turkey before. We will be roasting a 22-pound bird, which will take 4 to 4 1/2 hours to cook.
We only have one oven. What I’m finding most daunting is orchestrating a cooking strategy that will enable us to get all of the food on the table at the same time and to serve it hot.
Fortunately, the culinary brain trust at Allrecipes created this useful chart and a video that provides a comprehensive plan for getting it all done–including wine breaks. Brilliant.
“Are you eating that sandwich with chopsticks?” my co-worker asked.
I was indeed.
My lunch that day was yakisoba pan, a baguette sandwich stuffed with romaine lettuce, yakisoba noodles, and topped with grilled meat.
I wished I had a hat.
The sun had already surrendered to the night, and a fierce wind nipped at me as I left work and hurried to my car.
I got inside, cranked up the heater, and headed home with one thing on my mind—dinner.
Unless you’re Andrew Zimmern, there’s always a new food to discover, taste, and cook.
It doesn’t have to be an exotic find to be exciting. Spaghetti squash is very easy to prepare and has a much shorter cooking time compared to other squash. Continue reading
Geo, one half of Seattle hip hop duo Blue Scholars, is a fierce lyricist and tireless community activist. The man can also cook.
He and his wife, Chera, have started holding monthly pop up dinners called “Food & Sh*t” at Inay’s Asian Pacific Cuisine. The menus feature inventive riffs on traditional Filipino dishes and other dishes that reflect Geo’s background and his family’s personal tastes.
Other than my mom’s, the sisig lumpia served as an appetizer at the dinner in September may be the best lumpia I’ve ever had. Sisig is a Filipino dish made from pig’s head and liver, or as Anthony Bourdain described it, “the strangely addictive, sizzling melange of hacked up pork face…oh, sweet symphony of pig parts.”
“We always have something to write about. We are our own reservoir.”
Journalist and chef Kim O’Donnel shared these encouraging and empowering words during a writing workshop I attended at the 2013 International Food Blogger Conference.
One of her tips for breaking through writer’s block is to start with the phrase, “I remember” and write interrupted for 10 minutes.
I recently started a new job and went to a business dinner with my colleagues for the first time. We went to Mamnoon, an upscale restaurant serving modern takes on Middle Eastern cuisines. We ordered a several dishes to share. I was most excited about the samkeh harra, a whole roasted branzino.
When our server brought the fish to the table, I asked if anyone else wanted the head. My co-workers demurred and then looked on (possibly in horror) as I happily dismantled the fish head and ate it–including the fish eyes. (The best part!)
I’m sure it was not a pretty sight, and maybe I should have chosen something I could have consumed more elegantly, but that fish head was good! Cheek meat is some of the best on a fish.
The next night, I had dinner at the Thai-Laotian restaurant Viengthong. This time I was with friends, and we also ordered a whole fish. It was fried and topped with chilis. I think I may have had to fight my friend Mahnaz for the head.
…and had a chicken strip/peanut butter and bacon waffle baby!
(It had to be done.)
The only way to make Off the Rez’s veggie fry bread taco even better was to pair it with a cucumber margarita.
What kind of sandwich should I have expected from a food truck with this badass logo?
A sandwich with THREE different kinds of pork–pulled pork, ham and bacon–topped with apple jalapeño slaw. It was appropriately named, “The Bad Lieutenant,” and it was my favorite dish at the Mobile Food Rodeo.