let’s get fat and sassy
Here are some facts about clams:
They are delicious! While they steam they emit this stunningly tasty broth. Look into it.
They are cheap, esp. for seafood! $5/lb is the price for Manila clams down at the Berkeley Bowl, and that is definitely enough to feed two people.
When you buy them… they are STILL ALIVE. Creepy, eh?
This [...]
I tried out vodka pasta the other day using fresh ingredients from the farmer’s market! Here’s the recipe I used:
1 quart of roma tomatoes (or 1 can of crushed tomatoes) – a quart was about 8 or 9 tomatoes for me
3-4 cloves of garlic
3/4 cup finely chopped onion or shallots
1/2 cup peas
1 cup vodka
1/2 cup [...]
Spaghetti noodles with sesame oil, peanut oil, sesame seeds, peanut butter, soy sauce, ginger… So called not because they crack (the verb) but because they are like crack (the noun).
Not even diabeetus could stop the frantic scarfing of the dish I’m about to convey to you. No photography can make it look attractive. No other food can quash your need for chicken boudine. I have modified a Paula Deen recipe, my friends, and it is delicious like nothing you have ever tasted.
Chicken Boudine
Ingredients:
1 can [...]
I have been moving, which means I have not been cooking, which means I am the laziest bum, but I have returned in the wake of delicious Italian food to bestow upon you the blessings of the greatest of cities, the District of Columbia. Namely, the Weekly Feed column from the DCist, which I’m sure [...]
Pasta and creamy sauce, what could be better? It’s even HEALTHY, because there are vegetables in.
This recipe from the Food Network (Emeril, to be exact) is one of my favorite pasta dishes because it actually is really easy to make but tastes like a restaurant dish. There’s quite a bit of chopping involved, but nothing is really difficult to chop. I made it yesterday for people and it [...]
I really love this blog, if only because it encourages me to cook by providing a reason to take more macro shots all the time. Anyway, I wanted to cook something relatively simple for the manhaus, so with Fraz as my sous chef, we made fettucini with swiss chard and chicken with a gorgonzola and white [...]