This might not be the most photogenic or elegantly named dish, but it's one of my favorites - full of vegetables, flavorful (with just a little heat from salsa), and topped, nacho-like, with crisp multigrain chips and cheddar. My mother and stepfather make this dish often, and I learned it from ... continue reading...
My NRA adventure
The NRA came to Chicago this weekend - no, not that NRA. It was the annual National Restaurant Association show, and thanks to D's brother-in-law, we got to check it out. When we walked into the immense exhibition room, I had no idea what to do or where to go first. After all, I'm ... continue reading...
Cinnamon rolls
Here is my favorite recipe of all time - my mother's cinnamon rolls! One bite conjures memories of all the hours I've spent with her over the years, baking pan upon pan of these rolls - or, more accurately, all the hours I've spent attentively watching her bake them, and waiting not-so-patiently ... continue reading...
Fresh mochi from Suruki, San Mateo CA
One thing is notably missing from my life in Chicago - fresh mochi. I'm fortunate to have a Mitsuwa super-store within easy reach, which means plenty of Japanese grocery stapes, gadgets and tableware, and fresh baked goods. And there are whole refrigerated cases of mochi at Mitsuwa, mostly ... continue reading...
Dark & Stormy à la the Aviary
One of my favorite cocktails is the Dark & Stormy - spicy with ginger, a little sweet, a little tart, and sparkling. Typically, it's made with ginger beer, which makes for a very easy recipe: ginger beer + rum + optional slice of lime. Then there's the Aviary's version, which eschews the ... continue reading...
Evvia, Palo Alto
It's been (too many) years since I lived in Palo Alto, but Evvia has remained one of my favorite restaurants. It's a perfect combination of Greece and California, lively and casual and elegant all at once. The food is familiar yet refined, Greek favorites made modern. So when I was ... continue reading...
Aviary Kitchen Table, now with more elBulli
If I had to pick my favorite places to spend a few hours on a given evening, the Aviary's Kitchen Table would certainly be near the top of the list. It feels really special to be tucked into the corner of the kitchen, just out of reach of the lively crowds on the other side of the metal ... continue reading...
“Emergency” pasta
There are many stories behind pasta puttanesca, as you might expect, since the name derives from the Italian for lady of the night. Some say the pungent aroma was intended to attract potential customers. (Hmm.) Others say the sauce was made from odds and ends in restaurants, ... continue reading...
Pastitsio
There are a few dishes that I avoid making because they simply involve too many steps, like two-crust pies (just thinking about making the crust exhausts me) or lasagna (far too many components to prepare). But sometimes, a complex dish is so good that I’m willing to put in the effort – like ... continue reading...
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