Red beans and rice & Wash day
Edible Times - chronicling edible discoveries by the mouthful Memories of my maternal great-grandmother are few, as she left us when I was very young. But the one fuzzy vision I do have is her baking...
View ArticleArctic char with white wine grape sauce
Edible Times - chronicling edible discoveries by the mouthful There are no more virgin oceans. According to a recent study, we humans have reached our filthy fingers into every available body of water...
View ArticleHow to cook mussels ‘a la minute’
Edible Times - chronicling edible discoveries by the mouthful In a professional kitchen, the French saying a la minute (pronounced ma-newt), means “to the minute”. It refers to dishes that are cooked...
View ArticleSucculent short ribs and their secrets
Edible Times - chronicling edible discoveries by the mouthful Braising is not only a succulent way to enjoy tough cuts of meat – it’s also economical. The tougher cuts like shoulder, short ribs and...
View ArticleSustainable Seafood Fridays: Striped bass with chorizo, black beans & tomato...
Edible Times - chronicling edible discoveries by the mouthful Until I entered culinary school, bass was a musical instrument, not food for consumption. But as it turns out, bass can create music for...
View ArticleThe story of forbidden rice
Edible Times - chronicling edible discoveries by the mouthful It’s not new information that here at Edible Times we love new and unusual ingredients (by we, I mean me and the dog). And while rice in...
View ArticleSpaetzle, in BLT fashion
Edible Times - chronicling edible discoveries by the mouthful Spaetzle, a German dumpling, is on the menu for this ever important cooking practical exam I take this week. And honestly, in its most...
View ArticleFried catfish & remoulade sauce
Edible Times - chronicling edible discoveries by the mouthful Catfish may not be the classiest fish in the sea, but it sure is Southern, and it’s definitely sustainable. Like striped bass (last week’s...
View ArticleWIAW: How to make pizza at home
Edible Times - chronicling edible discoveries by the mouthful America might run on Dunkin’, but it also runs on pizza. And in the spirit of healthful eating for What I Ate Wednesday, I’d like to...
View ArticleMeatless Mondays: Egg salad lettuce wraps & white wine pickled vegetables
Edible Times - chronicling edible discoveries by the mouthful So I have this one member of my family who sometimes just wants to eat vegetables. No, it’s not our pet bunny rabbit, and this person...
View ArticleMeatless Mondays: Quinoa ‘burgers’ with mushroom ‘buns’
Edible Times - chronicling edible discoveries by the mouthful I think quinoa just might be the healthiest grain on the planet. You see, without boring you with all the scientific details, it’s a...
View ArticleHow to make Thai curry (and any dish Thai-inspired)
Edible Times - chronicling edible discoveries by the mouthful So this What I Ate Wednesday is more of a What I’m Eating Wednesday. Do you ever do that? Get on a kick and eat the same thing for lunch…...
View ArticleChinese Stir Fry: Crispy orange chicken
Edible Times - chronicling edible discoveries by the mouthful Next time you reach for that Chinese take out menu – that could mean consumption of monosodium glutamate (MSG) or questionable meat – come...
View ArticleSunday Dinner: Pork Roulade
Edible Times - chronicling edible discoveries by the mouthful Fancy dinners don’t need to be complicated, and they shouldn’t require kitchen slavery. Take a pork roulade recipe – when roasted to a...
View ArticleThinking outside the chicken box: Baked chicken livers with charred sweet corn
Edible Times - chronicling edible discoveries by the mouthful Happy Monday! (I know, yeah right). While you dust off the weekend, I’m pleased to invite you to join me and the fun peeps over at Real...
View ArticleArctic char with white wine grape sauce
There are no more virgin oceans. According to a recent study, we humans have reached our filthy fingers into every available body of water in search of fish. I guess the mantra of “eat less meat and...
View ArticleHow to cook mussels ‘a la minute’
In a professional kitchen, the French saying a la minute (pronounced ma-newt), means “to the minute”. It refers to dishes that are cooked quickly for the guest once they are ordered – and not a...
View ArticleSucculent short ribs and their secrets
Braising is not only a succulent way to enjoy tough cuts of meat – it’s also economical. The tougher cuts like shoulder, short ribs and even beef cheeks are less expensive than the fancy-schmancy...
View ArticleSustainable Seafood Fridays: Striped bass with chorizo, black beans & tomato...
Until I entered culinary school, bass was a musical instrument, not food for consumption. But as it turns out, bass can create music for the ear and harmony on a plate. Especially striped bass of the...
View ArticleThe story of forbidden rice
It’s not new information that here at Edible Times we love new and unusual ingredients (by we, I mean me and the dog). And while rice in America in the form of Uncle Ben’s is not a new concept,...
View Article
More Pages to Explore .....