Recommended Reading: Notes on Freezing

It’s decidedly winter. If you’re anywhere in the Northeast right now, the snow and cold are probably making you dream deliriously of beaches and sunshine and drinks that come in tall glasses garnished with pineapple. In terms of food, winter usually means that I tend towards soups and pastas and other things that are warm. [...]

Tabbouleh

The secret to good tabbouleh is very simple: don’t cook the bulgar. What’s the catch? You have to make it 24 hours in advance. The bulgar marinates in the juices of everything else, making for an especially flavorful dish.
Every time I make this recipe, I’m convinced it will fail: the bulgar won’t open up, [...]

The World’s Best Appetizer

When I die, there’d best be a plate of these in the waiting room for heaven:

Tri-Color Yum
Ingredients: sundried tomatoes, fresh mozzerella, fresh basil, & french bread
You can get sundried tomatoes in jars at your local grocer, or buy at a fancy food store. Slice the mozzerella as thinly as possible and top with fresh basil [...]