When I think of classic comfort food, I think of Mom’s Sunday night spaghetti with meatballs and sausage. I’m talking about meatballs and sausage made with love that have been simmering in homemade gravy ALL DAY…yum! But let’s be honest: it’s a Tuesday night, you had a long day, and you want a nice plate of meaty spaghetti PRONTO. Well, here’s my short-cut to a super flavorful, comforting spaghetti dish. The trick to faking that simmering-all-day goodness is cooking the sausage in the same pot as your gravy.
Spaghetti With Spicy Sausage Gravy
The dish may sound complicated for your average weeknight dinner, but it’s not. By doctoring up a few ready-to-go ingredients, like frozen corn and microwave potatoes, we’re skipping some of the hard work but not sacrificing flavor. So let’s get to work and get a delicious, healthful meal on the table in under 30 minutes!
Spicy Flounder With Chipotle-Lime Butter
A little column I wrote about butter made the Good Taste column in the October 2015 issue of Packet Magazine. Lots of love to my friends at the Packet who believe in defending butter as much as I do! This article briefly explores the history of butter, its journey from vilified diet saboteur to deliciously misunderstood friend. It also includes a little recipe for browning butter with pistachios over ravioli and a few tips if you are trying to reduce your butter intake. Enjoy!
Read the full article here! (Note: the link will launch Issuu)
In Defense of Butter
With that New Year’s diet guilt creeping up again, it’s time to stock the fridge with super foods and lean protein. After indulging in every sugar-coated carb in sight for the holidays, January 1 is a sobering day for your waistline. But you don’t have to deprive yourself of a good meal to get back on track with your diet. Try this recipe that will fill you up and warm you up! Full disclosure: I’ve never been a huge kale fan, but I’m addicted to it after preparing it in my new air-fryer. In this recipe, the kale adds a crispy, salty crunch to this hearty soup.
Veggie Minestrone with Crispy Kale Continue reading
For the October 2015 issue of Packet Magazine, I got the chance to interview Scott Anderson, the executive chef of Princeton’s Mistral and Elements on Witherspoon Street. It was a real treat to pick the brain of this award-winning rock star of a chef and then sample his cuisine at Mistral. I will not soon forget the bites I had at Mistral… this is locally-sourced farm-to-table dining with creative flavor profiles without the fussy portions or price tag.
Read the full interview here! (Note: The link will launch Issuu)
Princeton’s Hottest Restaurant Corner: Where Farm to Table Meets Unforgettable at Mistral and Elements
Who doesn’t crave a burger and fries once in a awhile (or more often than that)? If you have a Mooyah close to you, I highly recommend it for a quick, casual bite.
Check out my review of the new Mooyah in Montgomery in TimeOFF at CentralJersey.com>>
OK, so you overindulged this Thanksgiving weekend – everybody, just calm down. For a light and satisfying transition back into normal eating, try this super colorful, super easy, and super flavorful pasta dish packed with veggies and lean protein. Psst…there’s a hidden serving of veggies if you use the veggie-based pasta (per 4-oz portion).
Very Veggie Pasta
I first had Greek lemon potatoes 3 years ago in a fabulous little Greek restaurant near my old office. I had never thought about pairing lemon with potatoes before, but boy was I missing out on something so comforting and delicious. Ever since, I’ve been trying to recreate the magic of those Greek potatoes at home. My recipe is definitely not as good as the real thing (I don’t know how they do it!), but it’s pretty close. At least, it serves as an elevated side dish to just about any main course.
Greek-Inspired Lemon Potatoes
To me, a perfect fish taco is crispy, spicy, and fresh. Although this dish is a lot of prep work, it’s one of the rare occasions when I prefer to do it myself when the craving strikes, having been disappointed by way too many limp, greasy, and bland fish tacos at restaurants. If you know exactly what I mean, then try my take on fish tacos. On the side, I recommend a sweet and smoky grilled corn salsa with caramelized shallots.
Crispy Fish Tacos with Chipotle Sauce and Charred Corn
If you love Mexican food and you love sushi, why not put them together? Granted, this creation is a loose application of the word sushi, but you get the idea—they’re bite-size roll-ups of bean, cheese, and avocado goodness! Similar to that addictive umami flavor of sushi, these roll-ups pack a ton of flavor, especially if you use a flavored tortilla: spicy salsa balanced by creamy avocado; the heartiness of the beans balanced by the freshness of lime juice and cilantro; and the crunchy topping balanced by the lusciously smooth filling.
These roll-ups make a fun appetizer for entertaining. Or, make them into a meal by adding a side of chips and salsa and a simple quesadilla. Ole!
Vegetarian Mexican “Sushi”