Tag: food talk
member name: Dani Nordin
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June 07, 2006 09:03 PM EDT --
I do love it when the evening's impromptu dinner creation turns out to be worth remembering. Gnocchi has a tendency to be very heavy - by making it with a light lemon-mustard sauce and lots of fresh . . .
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May 28, 2006 11:59 PM EDT --
Eggplant Puttanesca
1 tbsp olive oil
3 gloves garlic, chopped roughly
1 red onion, chopped roughly
1 tsp capers
1/2 head of celery (or 1 celery heart), chopped
12 stuffed queen olives (green, with . . .
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May 29, 2006 12:08 AM EDT --
I adapted this recipe after seeing it on Ham on the Street on the Food Network (great show if you happen to catch it). There's something magical that happens when you roast Brussels sprouts—it's . . .
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May 31, 2006 12:35 AM EDT --
The great thing about this dish is that you can make it WAY ahead of time, and it doesn't need constant chilling. This is a really terrific dish to take along on a picnic. In addition, any leftovers . . .
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May 31, 2006 12:21 AM EDT --
There are some times when you make something and it's so damn good that you can't help but believe all is right with the world. This cooks up in about five minutes, and it's much nicer than . . .
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May 31, 2006 12:29 AM EDT --
My boyfriend Nick and I decided some time ago that we wanted to save up some of our weekly dining-out budget and, rather than waste it on mediocre food from Ana's or some such, use it to go to someplace . . .
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May 29, 2006 12:05 AM EDT --
Stuffies are a Rhode Island summer tradition. You can get them just about anywhere, and the recipe often varies from place to place, but the essential ingredients are the same - quahogs (which are very . . .
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May 29, 2006 12:10 AM EDT --
This soup is spicy with a little sweet & sour action. Most of the spices and seasonings can be gotten in the regular supermarket (check the International Foods section), but some things might require . . .
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June 05, 2006 08:16 PM EDT --
I have been a lover of sushi for the past five years – back in Providence, Sakura or Tokyo on Wickenden Street were (and still are, when I can make it down there) my favorite take-myself-out places, . . .
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