Late last year, it was announced that I would be co-hosting a new culinary show in Canada with the winner of “Top Chef” Canada season 2, Carl Heinrich. Now, the show, called “Four Senses,” is about to make its debut on the small screen one week from tomorrow!
“Brrr…it’s cold outside.” That was the outgoing message my college roommate and I had recorded on our answering machine. Don’t ask why. I think it had something to do with our adoration of Chilly Willy. But today, it is cold outside. It was a freezing 25°F last night in Houston. But who am I to complain? The northern states saw an insane −44°F (according to the hubster). I didn’t even think that was possible outside of the Antarctic. I am so not a cold weather person. So when it gets
Stuffing is one of those dishes with the most liberal of interpretations, depending on who makes it and what ingredients are used. Technically, what I make is not stuffing, but rather dressing. It’s not stuffing because it’s not stuffed in anything. (I never roast my bird, and frying a stuffed turkey would just be bad news.) But I like calling it “stuffing” anyway, because that word is just more fun to say than “dressing.” (Plus I always think of salad vinaigrettes when I hear “dressing.”) One of my earliest memories
I love corn and have to have it every Thanksgiving. It adds a nice crispy texture next to the creamy potatoes and casseroles. Back when I was an amateur cook, I used to serve them straight out of a can with some butter, salt, and pepper. Now I’ve graduated to cutting them off the cob and increasing the number of ingredients used.
When I think of American comfort food, I think of potatoes. I love potatoes in all forms: fried, baked, mashed, smashed, or whipped. What, you might ask, is the difference between mashed potatoes, smashed potatoes, and whipped potatoes? After digging around online, I’ve come up with this answer.
This was the first Thanksgiving in 12 years that I did not serve a fried turkey for our family Thanksgiving meal. Since my mama-in-law shrinks away from fried foods, we decided to put the new PolyScience immersion circulator to good use and sous vide our turkey instead.
My life for the past 20 months has revolved around cooking and food. But before that, my life had revolved around writing. I hope that soon enough, I will be able to strike a fine balance between the two loves of my life, as I like to call them. So it was with great pleasure that I was recently asked to write a personal essay for the new kid on the Houston journalism block, Houstonia Magazine. My former editor at Eating Our Words, the Houston Press food and dining blog
IT’S THANKSGIVING WEEK! I’m that excited that I have to type it in all caps. I’ve said it many times before: Thanksgiving is my favorite holiday of the year. Most get four days off, the weather is lovely, there is no pressure and stress of gift-giving, and all you do is watch/play football and stuff your faces with comfort foods.
I’m bringing food back! It’s been quite a long while since I posted a recipe. But I recently got a brand new PolyScience immersion circulator, something I’ve been eyeing for quite some time, and now our kitchen has become a 24-hour sous vide factory. I’m still learning the ins and outs of this beautiful machine, but I thought I’d write about the first food item we cooked in the immersion circulator: New York strip steaks. Now, the strip is not my favorite cut because it’s rather lean when compared to
In the midst of my NMO journey, I found the Guthy Jackson Foundation and attended my first NMO Patient Day in 2010. That was where I met Erin and Jenna, my two NMO partners in crime, and we started NMO Diaries shortly thereafter, an empowering resource for those living with NMO.