You guys probably know how I feel about popcorn at this point. So I’m sure it won’t surprise you that I like making special popcorn around the holidays. It’s such a great gift to bring to a party or for those people in your life who are hard to buy for. Keep reading
I’ve been making these a lot lately at different events around the city. They’re a great party food so they’re perfect when there’s a crowd. They also surprise people. They’re like vegetable chicken fingers! I suggest in Good and Cheap that you serve them with peanut sauce, but people have enjoyed them with sour cream and scallions, spiced yogurt and even salsa. And now that it’s solidly asparagus season well, it’s time to try crusting them!
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Here comes tofu, marinated then fried—crisp on the outside but juicy and salty on the inside—and 3 ways to enjoy it on toast.
First, I want to tell you guys about a wonderful new cookbook, Better on Toast, by my friend Jill Donenfeld. Jill and I came together because of our mutual love of…. wait for it…. toast! As you guys know, I love to use toast as a base for all kinds of tasty meals. Click on top of the beautiful cover shot below to order Jill’s book if you’re so inclined.
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Whenever Dan is away this is what I eat. Not because he doesn’t like it, he does! But it’s just the perfect meal for one. It also hits all the flavors that I like most—salty, garlicky, spicy, a little bitter and then crunchy and fatty from the toast. I’m drooling now. Broccoli toasts, a glass of wine and my favorite new silly show, Miss Fisher’s Murder Mysteries on netflix? I’m in for my favorite kind of evening. Keep reading