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Great Ingredients: Frozen Corn

Wed, 22 May 2013 16:43:22 +0000

While I'm not a fan of all frozen vegetables (frozen broccoli, for instance), there are some that I cook with all the time. Frozen corn is one of them. Because the kernels are blanched and then frozen individually, it's easy to pour out exactly what we need for one meal and keep the rest in the freezer for later. Sometimes I just thaw the corn, as in this corn and avocado salsa. Usually, though, I cook it -- steamed, sauteed in butter or as in this delicious, crunchy Mexican corn salad, I'll sear it in a skillet until it starts to brown. That gives the corn a complex, sweet, toasty flavor -- you'd never guess it came from the freezer.

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Favoring Curry

Sat, 18 May 2013 13:44:47 +0000

I went through a curry stage in college. For a time, I put curry powder in almost everything I cooked: I added it to soups, scrambled eggs, chicken salad. The first time I had a "real" curry dish I was surprised to discover that it contained no curry powder at all. That dinner was my introduction to the world of curries, from complex Middle Eastern sauces to fiery Indian vindaloos. Through it all, I have to admit I retain a fondness for that yellow powder of my younger days, although I'm much more reserved with it now. This curry noodle dish with shrimp combines curry powder with Thai curry paste for an unusual flavor profile that I love. I hope you will too.

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Sweet Endings

Mon, 13 May 2013 18:45:12 +0000

When I was a kid, one of my favorite ice cream bars was Creamsicles. I liked other ice cream bars well enough, but that combination of creamy vanilla and tart orange was irresistible. So recently, when I was thinking about new frozen dessert ideas, I thought I'd try to come up with a grown-up version of that childhood treat. This creamy icebox orange pie is the result, and I have to say, I succeeded pretty well. A crisp crust of vanilla wafers complements the creamy filling perfectly. Give it a try -- you'll think you're a kid again.

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My Favorite Things: Country Ribs

Wed, 08 May 2013 11:45:27 +0000

If you're cooking for one or two and you want slow-cooked pork, there aren't a lot of choices that don't result in a lot of leftovers. That's why I love "country-style ribs," which aren't ribs at all but thick slices of shoulder meat cut to resemble single ribs. Not only do they generally come in smaller packages, which is great for two, but they're already cut up, so they cook faster than a big chunk of shoulder meat. We use them for spicy Asian-style pulled pork and -- one of my personal favorites -- chili verde. In tacos (of course!) or just over rice, this pork stew simmered with tomatillos and green chiles is fabulous.

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Snack Time

Thu, 02 May 2013 13:11:01 +0000

I try not to snack much, so when I do give in, I want to make sure I eat something delicious. Making my own tortilla chips and guacamole, potato chips or onion rings is a great way to meet both those goals. First, I have to think about whether I want them enough to take the time to make them, so it cuts down on mindless eating. Second, they're definitely delicious!

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Celebrate Pecans

Thu, 25 Apr 2013 13:12:32 +0000

According to the National Pecan Shellers Association -- and who would know better? -- April is National Pecan Month. Before you miss it entirely, celebrate with this unusual but fabulous pecan tart...

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Earth Day: Reducing Food Waste

Mon, 22 Apr 2013 13:45:59 +0000

Earth Day is a great reason to work on reducing the amount of food we waste, but with a few new shopping and cooking strategies, it's possible to make a permanent reduction -- which is not only great for the earth, but also for your budget. First, start by figuring out smart ways to shop "small" so you don't buy more food than you can use. (Hint: get to know the meat department crew.) Then, pay attention to your appetites and start cooking the right-sized portions for you. Along the way, practice reducing recipes and learning how to manage leftovers creatively. Next thing you know, less food will be going into the trash and less money down the drain. Good for the planet, and good for you.

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Ending the Salad Rut

Thu, 18 Apr 2013 16:41:42 +0000

We eat a lot of salads, but sometimes we get into a salad rut -- it's so easy to toss some greens or tomatoes and cucumbers with a vinaigrette that we forget about all the other salads we love. So these days, we're concentrating on the salad road less traveled with delicious sides like sugar snap peas and radishes (pictured), fennel and celery salad, or a Middle Eastern-inspired carrot salad with cumin and mint. But we haven't given up greens and tomatoes entirely -- sometimes all it takes is a different dressing to make an old salad seem new.

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Pickled Ginger Slaw

Fri, 12 Apr 2013 17:26:06 +0000

Way before I grew to appreciate sushi, I fell in love with pickled ginger. A little spicy, a little sweet, a little salty -- what's not to like? When I found out how easy it is to make, I started making my own, and now that it's almost always on hand I find every excuse to use it, like in this tangy Asian-style ginger coleslaw. The slaw is great on its own, but it goes particularly well with hoisin pulled pork. Try it! You'll never know how you got along without it.

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My Favorite Equipment

Tue, 09 Apr 2013 17:45:40 +0000

Earlier in my career, I worked for years in cookware stores. Suffice it to say I have a lot of cookware, yet out of the shelves of equipment in the kitchen, there's a handful of tools, pots and pans I turn to over and over again. They're so essential when cooking for the two of us that I've got duplicates of almost all of them -- just in case the original breaks or gets damaged. From small saucepans to a toaster-oven-sized broiler pan, these items make cooking for two easier and more efficient.

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