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This entry is part of a series, F4F 2011»
Every Day with Rachel Ray is celebrating five years in print this month. They’ve recently put out a double-issue, covering the Holidays and their aftermath with Rachel’s usual perky flair. Surprisingly, there aren’t many fish recipes in this jam-packed volume. However, Rachel did put up more […]
It’s been a long and busy week, but I’ve found time during breaks to look at a few “superstar chef” magazines. Here’s what’s on my reading shelf these days: Sandra Lee Semi-Homemade (Feb 2011) First off, you might think a Web-savvy […]
I don’t know what the fascination is with strange food. There are so many wonderful dishes I haven’t had yet (and in some cases, are not likely to ever get around to trying) that I don’t go out of my way to eat Strange Stuff. The allure must be strong, though; how else can […]
Okay, maybe this IS “Celebrate Marcus Samuelsson’s Genius With the Avocado Week” or something. I found another way to turn the funny-looking fruit (I mean the avocado here) into a superbly tasty version of the National Dish of Texas. (No, I don’t mean chili; it’s way too hot to be talking cooking here.) […]
For all of us elves here at the Chile Underground, nothing quite says summer like guacamole. Oh, sure; grilling’s a part of summer hereabouts. But then, that’s true about 11 months out of the year. (We sometimes skip August, when it’s too hot to fire up the grill.) And you can’t overlook sweet corn […]
Dateline, Lebanon: The Israeli-Lebanese War took another nasty turn yesterday, with an escalation of more than double the previous situation. No, I don’t mean the usual war, with ordinance flying around in large, energetic chunks. This is much more troubling, as it involves food. A group of over 300 Lebanese chefs converted eight tons […]
If you watch Emeril Live (and who doesn’t?) you’ve probably seen him make this dish. As a naturalized Cajun, Emeril knows how to make this stuff well! And I learned how from him. After all, we’re bestest buds now that I stood in line for seven hours to get one of his books autographed […]
Sometimes you just want something a little different with your Cajun or Creole food. I mean, You Can’t Have Rice With Every Meal, can you? (Well, if you’re in Louisiana, maybe you can.) With that in mind, I offer this recipe from a great chef (and honorary Cajun), Emeril Lagasse: Caramelized Onion Focaccia I first saw […] |
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