There is too much to do, not enough time, not enough hours, not enough arms, and what suffers is the food. However, rather than reaching for the closest fast food item, I tend toward the opposite: less is more, and things like warm yogurt and…
Kimchi fried rice with scallion salad is a perfect way to use up leftover rice, with bacon for smokiness and kimchi for lots of flavor.
Thanksgiving leftovers get a simple but flavorful revamp with this turkey sandwich with chutney.
Roasted beets and hazelnuts are tossed with fried paneer and dressed with a creamy horseradish-dill dressing – a hearty vegetarian feast.
Fresh sweet corn, cheese, and lime come together with yogurt for this creamy and easy elote dip, a take on everyone’s favorite Mexican street corn.
It’s hot. As I’ve said for the millionth time this summer. I’m sorry, but it’s just so all consuming.
During this time of the year, I’m always trying to figure out a way to force myself to eat more well-balanced meals that do not start with ice and end with cream. This isn’t horribly hard because I am a salad girl, but even those can be boring by the time July rolls around. I’ve recently come up with a way to make those salads a bit more bearable by making them a lot of “something else” to balance out a lot of lettuce.
Austrian Liptauer Pork Burgers are traditional pork patties topped with Liptauer, a creamy, salty cheese spread prevalent in Austria and Hungary.
Bright Japanese Pork Curry comes together quickly – made with homemade curry powder with a mix straight from your pantry staples
Yeast-based Moroccan semolina pancakes are a bit different than your traditional American flapjacks, made with semolina flour and cooked on one side.
