All I can say is, best blueberry pancakes ever. And everyone knows it, too. The wait on weekdays can Be well over an hour. On weekends? Expect a two- to three-hour wait. The good thing is, like most establishments in New York, you can put your name and number on the wait list, and go somewhere nearby for coffee or cocktails (depending on your MO). The downside is, there aren’t too many options close by. I loathe waiting more than twenty minutes to be seated, but I’ll do so on
Inspired by my trip to Nashville, where I had tasty meals at both Arnold’s Country Kitchen and Hattie B’s Hot Chicken, here’s a recipe for mac ’n cheese. I had this dish at both restaurants—Arnold’s makes a pretty classic one, while Hattie B’s adds pimento cheese. Funny story: during one of my NMO attacks years ago, I was put on several days of intravenous corticosteroids, whose side effects include insomnia, water retention, and increased appetite. For days, all I craved was instant mac ’n cheese—you know, the kind that comes
Easter has come and gone, and now you’re stuck with a dozen hard-boiled eggs. You can be healthy and eat two at a time for a quick breakfast or one as a mid-morning snack, but that’s boring. How about an egg salad sandwich instead? Quick and easy, egg salad is a make-ahead item that you can leave in your refrigerator for the week and use as you go. You can even dump some in a bowl and eat straight-up with a spoon for a light meal. It’s the ultimate lazy
can’t recall the last time I had a cough this persistent. It’s been over a month, and I can’t shake the damn thing. I’ve gone through OTC cough syrup and two prescription sizzurps—first with codeine, and then with hydrocodone. I coughed so much, I injured my diaphragm. My poor hubs—he dodged my germs for four weeks. But then his body succumbed, and he got sick, too. Fortunately, neither of us had the flu. My cold just lasts a long time because I have a very low immune system due to
I’m not a celebrant of Valentine’s Day, since I think it’s mostly an unnecessary jaunt through over-consumerism, but tomorrow is the hubs’s birthday, so I thought I’d honor him with a recipe for one of his favorite foods. The hubs loves a good burger. In Houston, our current favorite burger joint is Stanton’s City Bites, but why not make it at home yourself? I grew up eating McDonald’s, and even though fast food, especially those Golden Arches, spurs such contempt in our current health-conscious generation, I can’t deny I still
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
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.
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
Brussels sprouts, as they’re named, are of Belgian and Roman origin. They resemble miniature heads of cabbage, and while that may not sound appealing, Brussels sprouts are one of my favorite vegetables of late. They’re nutritious and delicious with their anti-cancer properties and earthy, nutty flavor. Overcook them, and they’ll be gross. But when made right, Brussels sprouts offer just the right balance of texture: tender yet crispy. So forget those soggy, bland, dull gray Brussels sprouts of yesteryear. Roast and/or broil them, and you’ll get some stellar sprouts. My