Salad, while tasty and healthy, is rarely the kind of meal you want to savor; it's not often I find myself lingering over bites of greens, wanting the meal to continue forever. So I was pleasantly surprised to find this little salad, a delicious combination of Mediterranean flavors that got me rocking in my seat. It's the perfect salad for summer or fall and a nice lighter option for gathering around the grill.
There’s a fine line between a muffin and a cupcake. These Raspberry-Topped Lemon Muffincakes are that line. Because, see, the original recipe name (Raspberry-Topped Lemon Muffins) has the word muffin in it; their recipe, however, also has a LOT of sugar in it. Even with some health-conscious tweaks to the original Bon Apetit recipe, these strike me more as an after dinner treat than a healthy breakfast. The lemon sugar alone – perhaps my favorite part of the recipe – should probably be kept away from people with a history of sugar overdose. So muffincakes it is.
A good friend of mine recently made the trek down to New York City, and a few of us decided to celebrate with a nice home-cooked meal. “What better thing to celebrate with,” we said to ourselves, “than steak?” The answer to this question (of course) is nothing. Nothing is better to celebrate with than steak.
Unless you count steak with mushrooms. I’m of the general belief that mushrooms improve any savory dish, and we happened to have some leftover mushrooms from a salad earlier in the week. Thus an attack strategy was formed:
1. Find steak and mushroom recipe.
2. Cook steak and mushroom recipe.
3. Eat steak and mushroom recipe.
Well, I guess step three was to eat the dish, not the recipe. But I like the way that sentence looks.
After some hunting online I settled on a recipe from Bon Apetit with a delicious sauce and a healthy helping of mushrooms.
One of the greatest accomplishments of my adult life has been learning to love spicy foods. I grew up not eating too much spice – mine wasn’t a boiled potatoes household, but neither was it a Szechuan one. It’s been a long road, but I’m finally to the point where I legitimately enjoy spicy foods – I love Sriracha, put hot sauce on my tacos, and don’t shy away from the curries.
That being said, sometimes I do like to cut my spice with some sweet. Having both flavors in a dish is a nice balance on the tongue, and it really highlights the flavor of a spice rather than just the sting. So you can imagine my excitement when I set eyes on a recipe for Pineapple-Glazed Chicken with Jalapeño Salsa. The original recipe is from Bon Appétit, but I gave it some twists – both intentional and unintentional – to make it my own.