For Dan's birthday last month he requested that we put together a German feast of sorts. I found this quite hilarious because Dan is 0% German and has made some sort of fancy pasta every year for his birthday (oh Italians). Normally I help out how I can, but mostly I just eat and drink ...
This dessert is a great example of how dumb I was as a child. I hated blueberries growing up. Maybe it was the sad blandness of cooked frozen blueberries in mediocre pancakes and muffins. Or maybe I never had a really good fresh blueberry before. Either way, until recently blueberries were avoided. I thought they were ...
As a kid growing up in the 90s I experienced what can only be described as the “bar boom”. First there were Power Bars, relatively hearty and healthy but not exactly tasty. Then came a wave of tasty sweeter snack bars masquerading as nutritious snacks. Nutri-grain bars …
This recipe is a ménage à trois of dominant flavors coming together in orgasmic harmony. The creamy funk of blue cheese with the bright tang of pickled red onions are the perfect accompaniments to a well seasoned, juicy steak. In fact you can combine any two of these three components for something delicious, but together you get ...
Tapenade is a salty refreshing olive spread that brightens up any bread or cracker plate. You've seen it all over the place, in restaurants and bars, and if you like olives I'm sure you're a fan. It is one of the best snacks to accompany wine. And its name (in French) means...caper-ade. As in capers. Whaaaaaaaaaaat? Did ...
I love anchovy filets. They are salty succulent delicate little strips of magic. I love them so much that my first dinner after 5 weeks of veganism was anchovy carbonara. I could have had anything! Tacos, a burger, steak, fish and chips, a giant wedge of cheese, a gallon of heavy cream, but I went ...