I liked the Indian rice and black-eyed pea dish with cinnamon, cloves, and cumin so much I decided to make it again with a mix of aged white Basmati and black rice. The only reason I'm posting this again is because I think the picture is pretty. Silly reason, yes. Delicious food … [Read more...] about Once More, With Feeling
Peach-Kissed Beets
Sometimes the simplest recipe is the best. Water, beets, shallot, vinegar, salt, pepper, and olive oil. I bought peach vinegar in Williamsburg last fall and I swear it makes this taste buttery, but any kind of vinegar would work - balsamic, apple cider, rice wine, white wine, … [Read more...] about Peach-Kissed Beets
“Poutine for the Rest of Canada” and “Prefer Your Poutine a Bit Lighter?” in the Montreal Gazette today
I've got two articles in the Montreal Gazette today! If you love poutine, La Banquise, or are just interested about the new Toronto-based chain opening a locally owned franchise in downtown Montreal, please pick up a copy of the newspaper, flip to the front page of the Weekend … [Read more...] about “Poutine for the Rest of Canada” and “Prefer Your Poutine a Bit Lighter?” in the Montreal Gazette today
Mango-Rice Salad, Remade with Sunflower Seeds, Carrots, Celery, and Cilantro
Here's another rice salad with mango. I figure if I'm not sick of them yet, you're not either. I tend to forget that I'm a little more obsessed with mango than the average person. It's the same recipe as before but a few new ingredients tossed in because I had them and I wanted … [Read more...] about Mango-Rice Salad, Remade with Sunflower Seeds, Carrots, Celery, and Cilantro
What to do with Chili Peppers: Spicy Indian Chili Pepper Pickle, Take 2
I made this pickle for the first time last year and subsequently told everyone I know how good it was. One friend even started to worry about my obsession with heat. He figured steam would come from my ears, but the worst that happened was chili pepper heat exuded from my pores. … [Read more...] about What to do with Chili Peppers: Spicy Indian Chili Pepper Pickle, Take 2
Dairy-Free Rice Krispie Square Throwdown: Oh She Glows vs. GreenDivaMom
"Why would anyone only make one kind of rice krispie square?" was the thought that went through my head when I was deciding which recipe to make. I'd first seen OhSheGlows' recipe awhile back and kept the recipe in mind for the next time I felt like picking up some gluten-free … [Read more...] about Dairy-Free Rice Krispie Square Throwdown: Oh She Glows vs. GreenDivaMom
Vegetarian Honey-Vanilla Marshallows
Gelatin = pork and beef odds and ends Agar Agar = seaweed Both gel things. Perfect for jello. Also perfect for marshmallows? I've wanted to make marshmallows since I realized they were a thing that could actually be made, not only manufactured in big, mysterious factories. … [Read more...] about Vegetarian Honey-Vanilla Marshallows
Raw Celeriac, Kale and Organic Sour Cherry Salad
Well, oops. Apparently my definition of matchsticks is a whole lot fatter than the textbook definition. So my celeriac ended up looking more like cigarettes. But at least they were still a whole lot better for me. Instead of the cabbage called for in this recipe I decided to use … [Read more...] about Raw Celeriac, Kale and Organic Sour Cherry Salad
Almost-Thai Mango, Almond and Red Rice Salad
This would have been Thai, except I hate shredded coconut. And then I forgot to drizzle this dish with the coconut milk with which I was planning to replace the shredded (dreaded?) coconut... ...And my mangoes were Mexican. The best you can do right now in terms of mangoes is … [Read more...] about Almost-Thai Mango, Almond and Red Rice Salad
Cherrystones, Steamers, and Littleneck Clams with Vermouth, Lemon Zest, and Parsley
I love clams, but I've only had them at restaurants. In Newfoundland it's all about mussels, and pretty much everywhere else that you can get mussels it's all about mussels. The cheapest ones are pretty similar to mussels but they're still more expensive, so if you're just going … [Read more...] about Cherrystones, Steamers, and Littleneck Clams with Vermouth, Lemon Zest, and Parsley