The classic Italian spaghetti aglia e olio has only three basic ingredients: pasta, olive oil and garlic. Salt is added for flavor; parsley is sprinkled for color and texture. … [Read more...]
Iced tea mojito
February 10, 2012 By 3 Comments
You can prepare this drink in two ways -- as a cocktail drink or as a non-alcoholic iced beverage. If course, the non-alcoholic version won’t be a anything similar to a … [Read more...]
15-minute oversized pork burgers with creamy mushroom sauce
February 10, 2012 By Leave a Comment
Need to get dinner on the table in 15 minutes? No problem. Season some ground meat, form into patties, throw into the skillet and cook until nicely browned. Cook sliced … [Read more...]
Tofu: General Tso’s style
February 9, 2012 By 6 Comments
One of the most widely known Chinese dishes outside of Asia is General Tso’s chicken -- floured bite-size chicken pieces fried until crisp then tossed in sweet-salty sauce. … [Read more...]
Pork patty, herbs & arugula spring rolls
February 8, 2012 By 4 Comments
If a food show has a reality TV format, I skip it. It's that simple. I prefer informative and entertaining but sans the contrived drama. Like Good Eats with Alton Brown. And … [Read more...]
Mocha and almond trifle
February 8, 2012 By 4 Comments
The inspiration started with a photo. The finished dessert turned out to be something else because, believe or not, it was partially made with “failed cookies.” What … [Read more...]
Gelato, cappuccino, bento and udon
February 8, 2012 By 9 Comments
A story I almost forgot to tell. It was in December between Christmas and New Year and my mother wanted to go out to buy her Christmas gifts for the girls. The gift-buying … [Read more...]
Got young kids? Look! Bladeless electric fans.
February 8, 2012 By 14 Comments
After running errands and spending hours at the showroom of a custom kitchen designer, Speedy and I had dinner then proceeded to the grocery -- first at S&R for dog food, cat … [Read more...]
Sweet and spicy rice sticks (bihon) with pork and pineapple
February 7, 2012 By 9 Comments
I admire the Italians for their ability to turn basic pasta dough into so many shapes and sizes, then combine the noodles with all kinds of meat, seafood, sauces, vegetables … [Read more...]
Chicken, shrimp and pasta salad
February 6, 2012 By 3 Comments
Breathe new life into your macaroni salad by using pasta spirals, combining chicken with shrimps and adding lightly toasted sliced almonds. Don’t look too impressed … [Read more...]
How to skin and cut a whole pineapple
February 5, 2012 By 13 Comments
I’ve seen a lot of chefs on TV cutting off a thick chunk of the pineapple’s skin to remove the “eyes.” So wasteful. Those eyes are at least a quarter of an inch deep, … [Read more...]
Nutella and white chocolate cookies
February 5, 2012 By 2 Comments
I had no idea that cookies can be this thin and still be chewy inside. But that's how these cookies are and they are just so good. So easy to make, no decorating … [Read more...]
New York cocktail
February 4, 2012 By Leave a Comment
And there it goes again -- the reference to the Super Bowl. This drink from The Slow Roasted Italian, called the New York Cocktail, was “invented” in honor of the New York … [Read more...]
Skillet sausage and eggs
February 4, 2012 By 12 Comments
A perfect breakfast dish that you can enjoy any time of the day. It's the classic sausage-and-egg dish cooked with a twist. The sausages are sliced and browned in a skillet, … [Read more...]
Chicken, tofu and spinach stir-fry
February 3, 2012 By 4 Comments
A little chicken goes a long, long way. Two well-seasoned chicken thigh fillets were cut into bite-size pieces, stir fried with garlic and ginger, tossed with silken tofu and … [Read more...]
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