Lasagna is one of my favorite pasta dishes. It’s my go to dish for a crowd and the very first recipe I wrote for my Fool a Carnivore cookbook. I’ve been thinking about ways to make it simpler to assemble while still providing all the elements of a great tasting lasagna. I’ve decided that layering ...
Fusion Fettuccine
Vegan caviar made from seaweed? I continue to be amazed at the plant-based versions of foods that I thought I would never eat again! I initially bought Caviart® plant-based caviar to motivate me to improve my sushi-making skills or to garnish blini (thin Russian buckwheat pancakes). Both dishes ...
Summery Seitan with Bulldog BBQ Sauce
As an Ohio transplant to the Carolinas who doesn't eat meat, I've never gotten into the debate about which state has the best barbecue sauce. North Carolinians love vinegar based barbecue sauce, whereas South Carolinians swear by a tangy mustard based sauce. I recently discovered a type of ...
Making Granola is easier (and cheaper) than you think
I recently learned that granola is a 3.7 billion commodity. If you buy grocery store granola and want to lower your food budget, granola is very easy to make and its ingredients cost a fraction of the cost of packaged granola. My recipe takes ten minutes of active work, thirty minutes in the oven, ...
Can Dry January Lead to Damp February?
I took the Dry January challenge and have found that eliminating all alcohol from my life has been far easier than cutting back or drinking moderately. I’ve also found so many unexpected benefits for my health – like deep restful sleep, improved digestion, and a clear mind – that I’m honestly ...
My Savory Dry Rub Adds Zing to Celebration Roast
Celebration Roast by Field Roast is a welcome addition to your holiday table . . . with a few simple tweaks that can take it from good to great! This year I spread my Savory Dry Rub on the oiled surface of the Roast before putting it in the oven - which dramatically improved its flavor. Just like ...
Chili Crisp Chick’n Scallopini
For the past two years, I’ve been obsessed with Fly By Jing Sichuan Chili Crisp. But last night was the first time I used Fly By Jing Chili Crisp Vin as a marinade for Gardein Lightly Seasoned Chick’n Scallopini. Not counting the marinating time (roughly two hours in the fridge, during which I also ...
Italian Restaurant Etiquette 101
I’d like to share some of the things I learned during a recent three week trip to Northern Italy. We visited two dozen restaurants in Milan, on the Ligurian coast, and in the Piedmont region. While some of these tips seem obvious in retrospect, I didn’t find any books or articles that clued me in ...
