The flavor of this simple dish is so crazy good, it could have been invented by the Wizard of Oz. After all, despite his shortcomings, he was able to convince seemingly ordinary folk that they contained the seeds of greatness they needed to make their fondest dreams come true. This easy combination of unlikely flavors is truly great, so I hope I can convince you to try it. It can make your dreams of a special and easy week night dinner come true. Prepare to fly over the rainbow.
Vicki James - Han Oak Galbijjim. Try saying that three times fast! I would if I knew how to pronounce it.
Few things are more comforting to the soul on a cold evening than a delicious steaming bowl of beef stew. Especially when it's packed with an assertive mix of fruits, olives, mushrooms and wine. As the poet John Keats wrote, “ O, for a beaker full of the warm south!” He was talking about wine as he shivered away in the cold damp climate of England. Maybe he was even talking about wine similar to the one I used in this wonderful stew. This stew tastes like a bowl of the warm shores of southern Spain and I guarantee its like nothing you have ever had before.
If you are trying to do the Meatless Monday thing – and good for you if you are – you may be looking for some yummy suggestions that will fill the bill (and your tummy). This recipe is one of my favorites. It’s so good you might not want to save it for Mondays. I promise it’s a great and easy meal to prepare at home any night of the week. It only takes minutes to prepare. Oh, the comfort of the precious pillow-like gnocchis! The richness of the butter toasted pine nuts! Meat or no meat, it’s a treat!
Do not make this recipe! This recipe is so highly addictive that you may need apple crisp rehab after you bake it. I can imagine you, led away in a straight jacket, whimpering, the memory of that final delicious crumb haunting your memory. This is the hard stuff, folks. Except the recipe itself - it’s easy. Too easy.
Here is another wonderful recipe taking full advantage of the last of the year’s cherry crop. Right now, there are still Canadian cherries in the stores. Make haste, though, because they may not be around much longer. This terrific recipe from Eating Well magazine is simple, delicious and healthy. It’s also great for the grill and could be your Labor Day cookout recipe.
(Vicki James) Serves 4
When you can’t make up your mind whether your taste buds crave Asian or Italian, try this fabulous fusion. It has a split personality and when you can’t decide what you want, this schizophrenic delight will show you just how wonderful crazy can be. Kudos to Kay Chun who published this terrific recipe on the New York Times Cooking website. If you have not already subscribed, you should.
“Cooking is one of the strongest ceremonies for life. When recipes are put together, the kitchen is a chemical laboratory involving air, fire, water and the earth. This is what gives value to humans and elevates their spiritual qualities. If you take a frozen box and stick it in the microwave, you become connected to the factory.”
“If you tell the truth, you don't have to remember anything.”
― Mark Twain