Remember Melissa’s Recipe Challenge? She’s got a new one this week, and I’m up for the task. Check out her entry today, as well as the other participants’, on Counter Intelligence.
This time, the Favorite Five comes from Barry Koslow of Tallula. You’ve got to give him credit for suggesting ingredients that are both in season and pair nicely together. But would I be able to find the most obscure of them?
Another recipe from the Cooking Light-tastic brunch. Here, I cheated a little – I used a frozen crust. Hey, I woke up with a hangover and like 14 things to make. It happens.
Another brunch recipe. I will say – despite my efforts to soak potatoes in water, etc., after grating, mine still kind of turned an unappetizing grey color. Still, can’t beat the flavor! Another Cooking Light special.
We had Mike, Paige and Mike P. over for Easter brunch last Sunday. Leaving behind we’re not religious, and our apartment was in various states of packing pre-move, with boxes everywhere…it was a great idea!
I made lots of yummy stuff, from kielbasa to bellinis. I’ll share a few of the results. Continue reading
Those of you who just can’t get enough of Missy blogging should check out Top Shelf, the newly-launched blog companion to my weekly column in the Washington Business Journal. Check it out for DC restaurant (and retail) news, gossip, musings and more!
Given the unnecessarily chilly spring weather, risotto’s still totally appropriate as a dinner option, right?
Inspired by my virtual friend Rochelle, I figured this weekend’s risotto undertaking (with peas, lemon zest, and both wild and cremini mushrooms) had to be an excuse to make arancini, or risotto balls, with the leftovers.
Apologies for the worse-than-usual photo; as we pack our lives away, surfaces with decent lighting to take photos become limited…(arancini pictured with orange-y asparagus and Spanish-style spinach).
I had a very domestic weekend. Making up for a severe lack of cooking lately. Risotto, red pepper hummus, jerk chicken (recipe to follow), iced tea, pita chips. Here’s the recipe for the last one, which is so easy it hardly counts as a recipe.