Seriously. You can’t go wrong serving these kebobs as an appetizer or main course; your guests will love you.
Horseradish (fresh grated preferred) has always been my favorite part of a classic cocktail sauce, but all tasters of the following sauce agreed it would have been a bit much in the following recipe. The lovely pungency of ginger and sriracha was all the doctor ordered.
Next time I made this, I’ll cut the tofu into bigger chunks; a couple split on the grill while cooking – and make sure you’re grill is well-oiled so the tofu doesn’t stick. Eliminate the tofu, if you prefer.
Coming off a four-week, super-intense editing of my next book, “The Welcome Home Diner”, a contemporary novel about two women opening a diner on Detroit’s east side. I get why writers isolate themselves during the process. I was assigned a well-seasoned editor determined to squeeze the best book that she could out of me. The verdict will be in the hands of … Full recipe post »
This Sunday evening in Houston, Lady Gaga performs on the world’s largest stage. She crushed the national anthem this time last year–I had goosebumps for days–and this year it’s rumored her act will be over-the-top. Literally. The Patriots and Falcons will bookend her show (-: The Falcons are the underdog rookies. After all, this is the ninth Super Bowl … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...