Returning To Old Fashioned Restaurants

 years ago, restuarants were not on;y serving food. They  were serving love and friendliness along with kindness and courtesy. All that vanished, especially with the pandemic, but it's coming back. Restaurants are embraicng diners and the feeling is mutual.

Regular contributor Kim Severson wrote about this return in today's new YorkTimes Food section. eateries ave changed in the last few years, maybe even before that. Servers had to not only take orders and serve but also bus tables, They were rushed off their feet, leaving them with bad tempers and even worse attitudes. Chefs were embracing the latest influencers instead of loyal customers. Now all of that's changed. Thanks to a change in atmosphere and it couldn;t happen at a better time. Food prices are still rising and impacting menus across the country.No one wants to spend an exorbitant sum if the dish isn't tasty and the service falls short of good. Two film industry workers,  Leaan Emmert and Katrina Elder  used to spend their weekends checking out Los Angeles eateries. They spent way too much money going to places that served two hundred dollar appetizers. They found a local and cheaper place instead that also has a neighborood vibe and consistantly good food.

What will it take to bing in customers? Sometimes a lot as with Louisville restaurant Nami. This popular Korean place , run by chef Ed Lee, has giant menus diners can realy study instead of downloading codes to look at on their phones. This was a plus A. nother extra that won over customers is having a security guard outside the front door although the neighborhood is pretty safe. Another asset is still having an outdoor dining area for those who are still fearing Covid. The booths are also luxurious and the lighting is flattering but not  so dim that diners cant see . Other like Chili's chief executive Kevin Hochman has cancelled robots as servers and has told managers to hire workers to bus tables instead of letting the waitstaff do it. This freed up servers to cater to  diners . he also simplified  tablets used to take orders and revamped recipes. It rpoved to be a good idea , maintaining customers like the Marte family who visited te Chilis ouside of north Atlanta.

Restaurants are returning to what they were. People flocked to eateries that provided good food and good companionship. This is a winning combo for success

Vacation Kitchen Or Not

 It's time to start thinking of vacation rentals with that is the question. Simple or elaborate?A bssic one with basic appliances or a more elaborate one,

Most vacationers select a place for it's loction. This isn't wrong. After all who wants to hike to the beach However they should also check out the kitchens too. Two people will not need as much as a family of five.A simple four burner stove ,a fridge and a sink is all you need>Microwaves are ubitquitous but keep in mnd they may be the most basic.Some place already have pots and pans. Some don't . You may have to get these along with such basics as utensils plates and a frying pan. Most effeciency apartments have this set up and it's good if you're having at least one meal at home. The same applies if you plan on visitng any big city. Think about a smaller apartment with a basic kitchen or kitchenette if you're staying in a big city like ROme or New York.All metropolises have small stores and eateries within walking distance. You 'd only have to eat breakfast in. Lunch and especially dinner can be eaten out. 

For larger families or groups a big kitchen is always handy. Kids can enjoy a homecooked breakfast and even lunch in one. A beach house with a big kitchen is also great for fishermen wanting to cook the day's catch. Keep in mind that it can come with luxury appliances like a convection oven and a restaurant style fridge. The homeowner may also have such gadgets as a pasta or ice cream maker. If you know how to use these, then do so. Take advatnage of the locals markets and farm to create fresh and delicious dishes. MAny will also come with a coffee maker. This is great if you're in a popular oceanside town. Many coffee places are always crowded even into the evening. Another plus of having a bigger kitchen during vacation is space. No one is hunched around a smaller table or forced to eat in the living area. Ther'e plenty of room to sort out shells while having a sandwich or read the paper as you're enjoying a coffee. Then there's the bigger fridge which is good if there are leftovers or if you have to stock up on special foods like gluten free breads.

It;s important to plan out your vacation>It's also important to check where you're staying's kitchen. Make sure it's what you want and fitting, whether big or small.

Remembering All Our Servicepeople

 This Memorial Day ir's necessary to honor those who sacrifucd their lives  yet we should also honor those vets still with us. It could br sharing a meal or taking an elderly vet out for a meal. Invite them to  a barbecue or include them in your holday , any holiday meal. Spend a weekly lunc or dinner with them or have a Sunday brunch together,

For the younger vets just coming home, think about  fast food and restaurant gift certificates and gift cards for both vets and their families. A day at McDonald's or Wendy's is a great time for  returning moms and dads to reconnnect and bond again with their kids. Dining out at a pretty restaurant is another way for these heroes and their spouses toi reconnect. Also welcoming them back with a big party or barbecue is a perfect way to say thanks you for their service.

It is Memorial Day and the US has a long history of men and women serving their country with pride. Honor those who have been killed in service but also honor those living too.

Barbecue Ready

 A ll set for tomorrow or Monday's grill fest? Have you got everything in place? Hamburgers? Hot dogs? Salad ingredients? Drinks?

I have iI spent a quick half an hour making my friend's Deb's mom's delicious Swedish meatball recipe. They'll be served without sauce and reheated just for fun bites

To go with the vegan meatballs are the vegan hot dogs from Light Life. These will be brushed with melted Melt plant butter and then grilled. 

There will also be salads to compliment them along with other tasty nibbles.

As for dessert it's Delizza's Belgian cream puffs. I wanted something different that the usual watermelon slices or s'mores. These just add a pop of elegance and I may serve them with chocolate syrup for dipping.

Are you this ready for the upcoming days of grilling and chilling? Be ready and prepped.It makes for a more enjoyable barbecue

The Comfort Of Ramen

 There'snothing like a good comfort food. Cold or hot it warms the soul and heart.It could be something homemade or something bought. Either way it's like a culinary hug.

I recently discoivered this with ramen soup. Life has been very stressful for me lately.I turn to the "foods fo my kittenhood" as my Mom used to say when life gets to be too much. However I started to funnily crave ramen soup. I don't know why. I've had bricks of it sittng in my kitchen for months, never used. I had to throw them out. Yet the other night I was craving a mouthfiul of noodles in a rich , tangy broth.

My local Acme has a good variety of different ramen soups, i chose Nissin's chicken flavored one. This a tub of noodles with the usual packet of powdered chicken broth , dried veggies and a flavor packet.It's just cooking the first three up with the noodles and enough water to cover them. Then the flavor packet, a sweet , goopy soy sauce variant is stirred into it, turning everything a rich brown.Four minutes later it's comforting spoonful after comforting spoonful of long , yummy strings. It's satisfying without being too heavy. I may get a bit more adventurous and try their shrimp version. The ramen soups just feels good - and right after a stressful day.

Happiness is comfort food. That could be a bowl of ramen soup.It's a warm soothing hug wrapped up in flavored noodles and broth.

Weedy Wine

 Does wine need anything more added to it? Most purists would say no. Seltzer and ice are off the table Yet there are some vintners that are combining marijuana with various blends.Is it legal. Not quite. Is it delcious ? For some , yes.

Eric Asimov wrote about this in hi s weekly The Pour column in yesterday's New York Times Food section. He has tasted weed wine many times.. The first was when he was in college and th e wine drunk.It was delicious .It;'s colorwas a ruby red but had a tinge of orange. It reminded him of dorm rooms late at night. From then, he experienced it on both coasts and surprisingly in france where one would think it would be frowned upon.for decades winemakers with a taste for cannabis have made weed wine. The cannibis is added to the grapes as they ferment to achieve a doubly intoxicating sip.Mr. Asimov compares it to adding it to brownies ,an early form of edibles.The question is will those who  enjoy edibles switch over to this wine? It's hard to say. right now selling marijuana infused alcohol is illegal. It can be made and given as a private brew. 

Despite the fact that  recreational cannibis is legal in twnety two states , two territorities and Washington DC. and the medicinal kind in thirty-eight. it;s still illegal federally. The federal government prohibits the two being siold together while it;s OK to sell each separately.There are supposedly cannibus infused wines and beers but they 're in mae only . The drinks have been made with  dealcoholized liquid. It seems to be an open secret with older California wine makers who made it wen weed was illegal in the state. Bob Linquist of Qupe Wineries in Santa Barbara have been making it since the early Nineties.He says a lot fo people keep it under htier hat .It's secret,.You either know or you don;t. He learned from Bill Wathen of  Foxen Vinyards in Santa Barbara County. Mr. warhen has been fermenting cannibuis and grapes since the ealry 1970's as a student at California Polytechnic State University. he adds a pound to a 228 liter barrel. It's not powerful., calling it "liquid Valium."

Will weed wine catch on? Maybe.it's still a strange idea to mix the two.

Dallas The Next Big Foodie Town

 Dallas has always been known for rich oilmena nd luxury stores. Now this always thriving Texas city is beginning to be known for its' food scene. The city is hosting a wide and unique varity of restaurants catering to the next generation.

Regular contributor Priya Krishna wrote about the city 's thriving food scene in today's New York Times. dallas has become a magnet thanks to new development and new money. Not only that the population increased by a whopping 122,000 residients in the Dallas - Fort Worth area.Another plus is that Dallas households spent more on eating out than ones in the bigger cities of New York and San Francisco. even though the area does have it's share of poverty. (around 17.7 of the population lives in poverty) Yet fancy restaurant chains are wanting in The famed Sadelle's has been there for a year , having diners making reservations three months in advance. The owner of the wildly expensive Las Vegas based Neta Cocina y Lounge Ryan Labble prefers Dallas. he feels that people go to restaurants for the experience where in Las Vegas an eatery is just a quick stop to a casino or show.

Dallas wasn;t always on some  restauranteurs radars. Eugene Remm had to be convinced to see what was happening and was surprised to see packed dining room and guests spending money. He now plans to open an upscale seafood restaurant Catch in the city's fast growing Uptown neighborhood. He's surprised that the city is much like his native Manhattan. There are member;s club as well as famed designer stores like Dior and Gucci. even bakery chains are joining the thriving scene. Sprinkles  Cubcake creator Candace Nelson opened  a Dallas branch as early as 2007 and recently opened up a branch of the Los Angeles Pizzana. She observes that  it's exciting for residents to have a place that they've visited come to their city. There are prpblems with the influx of these big corporate owned places. the chain restaurant Carbone's was sued by Julian Barotti the owner of a smaller Dallas restuarant  also named Carbone's. erinn willis owner of the french restrauranr RM 12.20 Bistro had to close. Her custoemrs were stolen by larger , glitzier french restaurants.

Dallas is getting on the culinary map. it may be the destination city to go to for a good meal instead of being known for cattle and oil fields. It will draw money and food lovers.

Sweet And Easy Desserts

 What do you finish a barbecue with? A sweet and easy dessert.There are many summery recipes that will be a nice end to those hot dogs and hamburgers, ribs and wings.

Grilled fruit is any easy cook and you can do it right on the grill. Pineapple works the best for this and it's just taking precut slices (which you can buy at your grocery). Brush both sides with melted butter and then sprinkle on brown sugar. Grill on both sides. If you want to make it fancy then add a scoop of vanilla ice cream for an updated version. pineapple sundae. Another easy idea is dipping strawberries in chocolate. It's a kind of chocolate fondue which can be made by just microwaving chocolate chips You don;t have to stick to fruit. Marshmallows, and pound cake squares are also good drenched in either milk or dark chocolate. Another idea is scoops of vanilla ice cream doused with brandy for a meat take on a classic ice cream sundae. if there are kids then think of an sundae bar. Have two or three flavors like chocolate, vanilla and strawberry along with chocolate and salted caramel sauces. Have two or three cans of whipped cream and a variety of fun toppings like nuts and mini M&Ms to top creations. You could have have flavored seltzer for those who want to make egg cream or ice cream sodas.

Another way to go is making iold fashioned ice box or ice cream cakes. Both are fun to make and eat. The most classic and most belived ice box cake is the Nabisco chocolate wafer one. This is creating two small stacks of the wafers layered with either Cool Whip or freshly made whipped creams. The stacks are put to gether to form a log and then it's chilled for anhour or two. decoate with crumbled eft over wafers or sprinkles if you're celebrating a birthday. You could also add a few drops of mint extract to the whipped cream for a fancier taste.Nabisco's Nilla wafers also make for a good base for ice box cakes. Try a layered one made with instanf vanilla pudding and strawberries. Add in some blueberries and bananas for extra flavor. Ice cream cakes are another simple dessert. it's just grinding up those wafers into fine crumbs and combining them with melted butter.It's then topping the layers with softened ice cream and any kind of sauce. Try an all chocolate one with layers of all kinds of chocolate. You could also do a chocolate and strawberry one or a butter pecan layered with vanilla wafers and salted caramel sauce.

Summer desserts are easy makesYou can try anything from grilled pineapple to a simple ice cream cake. They're just so perfect for ending a barbecue.

Barbecue Ready

 With Memorial Day in a week it's time to get the backyard barbecue ready. Clean off the grill.Start shopping for food. Dust off the furniture. It's a simple cleaning that will make the first grill of the season fun and memorable.

If you haven;t already it's time to pull out the grill and give it a good assessment. Give the entire grill a good wiping down. You can power wash iif you have a sturdier grill like Weber. You still have to scrub and scrape the actual grill if you didn't last fall. The best soap to thoroughly clean is Dawn's Power wash.This is a concmentrated version of the classic soap and it just spritzes out of nozzle. Thoroughly drench with the soap and start scrubbing. Rinse and then thoroughly dry. Also make sure the ash grate is throughly emptied and cleaned too.It's nice to start off the season with an immaculate grill. What about the table and chairs Again a good wiping and dring is all you need for the table. The same goes for the chair. Sturdier plastic ones can also get a power wash too. have you checked  your plastic or melanine dishes and cup. You may want ot clean those too if you haven't used them since October or November.If those plates are ratty looking then think about getting new ones from Target, Kohl's or Walmart. A new tablecloth is always a nice way to freshen up the back yard table too.

For food, start buying now. People usually begin shopping a few days before which means there may be some shortages. Get those burgers and hot dogs now and freeze them. The same applies to chicken and steak. What about sides? The potatoes for potato salad can wait. Buy them Saturday or Sunday. You could get the canned version now, especially if your grocery has a sale on them. The same for macaroni or pasta is you're thinking of making those two barbecue classics, macaroni and pasta salad. Hold off on the fresh veggies and rolls. Again like the potatoes they can be bought just hours before you cook.Dessert ingredients can also be bought before hand.Ice cream cakes can be made the night before and frozen. Get the ice cream and cookies if they're on sale right now, The same for the sauces and decorations you may want to use. This also applies to those s'mores too, especially if there's a sale on chocolate and marshmallows. Save buying any fresh fruit until Sunday or Monday morning.

Memorial Day is almost here. Get ready for the most important barbecue of the year. It'll make for a memorable cookout.

Mrs Humphris Swedish Meatballs

 Can a classsic meat based recipe be turned vegan. Yes. Traditional Swedish meatlballs lend themselves to this.They can now be easily made with Impossible or Beyond Meat.

I used mybest friend forever Deb's mother's recipe. Although Mrs. Humphris is Finnish she is known for her Swedish meatballs. I wondered if I could take that delicous take and turn it into something even vegans could enjoy.

I subbed in Beyond Meat for the real thing and Just Egg for egg.I kept Mrs Humphris or Janice's half cup of bread crumbs.

Spicing is very important in making Swedish meat balls. Janice's recipe calls for two tablespoons of grated onion. I felt this may be too strong and I wanted the nutmeg to stand out more. I subbed in onion powder . I did keep the nutmeg which is really what makes the  meatballs unique.

It was then mixing everything together. I used  four tablespoons of of Just Egg to get the right conistancy.

It took a lot of mashing and blending to get all the ingredients moist and t the same time solid enough to form balls. Yet it was pretty easy to create meatballs.

It was then airfrying them for an easier cook. Janice bakes her in a 350 degree Farenheit oven. I wanted something quicker. I looked on line at various Beyond Meat sites. I found a good temp and time. it was five minutes at 400 degrees Farenheit.It produced the perfect meat ball,cripsy crunchy exterior with a soft tender and juicy inside. 

The gravy was amother matter.I wanted tomakeone that's perfect for the meat balls. I took from a variety of different recipes and added my own twists My one mistake was this:

I saw the ads for this, Better Than Bouillon on TV.I thought can I sub it instead of veggie broth. However it was super salty. The recipe called for two cups of veggie broth, three tablespoons of butter and flour. The butter and flour are cooked together to form a roux., I then added the entire jar of the bouilion. It was pure salt. I had to add more butter and double the amount of almond milk. Even an added glug of maple syrup couldn;t temper the saltniness. I also threw in about five tablespoons of nutmeg for that Swedish flavor.

The sauce looks creamy and amazing but it took a lot of extra almond milk and Melt plant butter to temper the intense salinity. with the meatballs and egg noodles added , it turned out to be not that bad.

I love Mrs Humphris' Swedish meatballs. I plan on making them again but with a milder gravy or just plain. They and the egg noodles were perfect, a wonderful dinner for a chill May night.

Thank you , Janice and Deb for giving me this great recipe. I plan on making this many more times.It's the perfect meal with the perfect flavor.

A Big Glass Of Agua Fresca

With the warm weather coming you need somethign refreshing to quench your thirst.Water may be too bland. Soda is too sweet. Why not make a pitcher of agua fresca?It's perfect for those steamy days ahead.

What is agua fresca or fresh water. It's a combination of water, fresh fruit or even veggies and a sweetener. They originated in Mexico and the drink spread rapidly thorogh Latin America. Taquerias served them along with their tacos and tortillas.The drink is now all over the Americas, North and South.  You can even buy large cups of it at Panera.

Is it easy to recreate? Yes/

Recipe for agua fresca

4 cups of any fruit.Try pineapple or melon for a refreshing flavor but you can use strawberries too.

1/4 cup white sugar

4 cups water

Blend fruit , water and sugar. Strain through a strainer and then served chilled with sprigs of fresh mint.

Asparagus Time

 One of the best aspects about asparagus is that it's so tasty and versatile you can do anything and everything with those stalks. They're good in both hot and cold dishes.

Regular contributor Melissa Clark wrote about this symbol of Spring in today's New YorkTimes Food section. I am a big asparagus fan so this article intrigued me. I am set in my ways, preferring the family recipe of steamed stalks drenched in metle butter and heavily dusted with Parmesan cheese. Ms. Clark take ti a step furter. She gives recipes for soup ,grain bowl  and a pasta.These recipes usually appear in her kitche now - mid May. She takes the first batches and just sears them in a buttered pan or steams them until they're that bright verdant color. However they also work in a velvety soup that also has spinach and leek added to it. There's also fennel and garlic to give it flavor while the addition of zucchini gives it more green. The base is vegan, with four cups of vegetable broth being added. Olive oil is included for a silkier feel.Spinach leaves and fronds along with cilantro are added for decoration.

Salad lovers may enjoy the apsparagus  raw and shaved into ribbons. You do have to soak the stalks in cold water which curls the strands into an ethereal tangle. Keep in mind this is good topping any kind of salad or dish. Season with scallions and sesame.Ms. Clark scatters them over a savory asparagus and mushroom grain bowl, redolent with different grains and jammy eggs (this is a cross between a hard boiled and soft boiled egg).Minced ginger and garlic give the bowl some bite along with soy sauce and tamara and gochugaru . If this is a bit spicy then think pasta. Ms. Clark pairs asparagus with feta and frozen green peas for a Spring-y fresh flavor. Greek yogurt makes up the base of the sauce.It's also a very garlicky sauce with seven cloves being used. (you can probably decrease it to four if you don't want a strong flavor) Use a short pasta like hsells, capaannelle, orrichiete or fusili. Bowls of it are then drizzled with olive oil and topped with scallions . 

it's asparagus season. Create thiese dishes to enjoy the stalks' earthy sweetness. All are perfect in highlighting this Spring staple.

A Low Budget Barbecue

 It's grilling season and that means barbecue and outdoors parties. There is a problemwith them. The rising cost of food. Can you have a decent and satisfying time outdoors.? With the right budgeting , yes.

Befire any barbecue you have to ask are there items that you can do without? Steak is one of them, with it coming in at $16  cut. Buy four of these and that's eighty dollars gone.even that money saver Costco, is selling a pack ofr four for a whopping $55, It's ridiculous.  Forget Wal-mart . Their ribeyes comes in at $23. Your only bet is sticking with hamburgers Acme is selling a pound of ground beef for $14.97  while wal-mart s brands are a few dollars cheaper. You can jazz up ground beef too  by adding butter or ground onions for a more flavorful bite. Are the already made burgers worth buying? Yes, if you don't have the time to make your. The best proice are the inhouse brands. Look to Acme's Signature which also has tasty turkey burgers and Stop and Shop's organic Nature's Promise one. Another idea is to go plant based. These are relatively cheaper than the real thing and they do taste like beef. Think about getting Beyond Meat's package of patties.

Keep in mind that turkey is also the way to go too.It's usually half the price of  red meat and is better for you healthwise. You could even served it on an opened faced bun with jarred gravy if you want to make them special.Is chicken a good buy for your barbecue?Most of the time chicken wings are the same price as red meat. Target does have the occassional sale with a pack of their Good & Gather wings selling for only $3.99. They're perfect if you are having a lot of people over or just love wings. What about chicken breasts? They're just as expensive as red meat.Acme is selling a pack for $17.45 for a three pound pack. Reserve these for a special occasion. If you really want togo cheap, then think of veggies. You can do a lot more with them than meat. Another plus about using veggies? Taking them from your garden for a fresh off the vine taste.Also leftover grilled ones can be put into salads the next day.You could even make them into a roasted version of ratatouille too.

You can have a bountiful barbecue without spending too much. Shop wisely. You'll wind up with an ourdoor meal that's both filling and tasty.

Ovenless Cooking

 warm weather means a warm house. Factor a hot stove into that and you have an unbearably hot and uncomofrtable kitchen. Yet thereare ways to still have a hot fresh meal, Use your air fryer, Insta-Pot or crockpot for cooked or baked meals and treats.

One of the best inventions ever for the kitchen is the air fryer. This is great during those hot steamy days. You don;'t have to light the grill or turn on the stove. Hamburgers and hot dogs can easily be cooked and crisped in this.They're still juicy but with an extra crunchiness that just makes them sing. Use your air fryer for seafood too. You can easily make fried shrimp or even lobster tails in it. This is perfect if you're dying for a summery treat. The air fryer is good for snacks like onion rings and French fries to go with those burgers and dogs. Some also have the room to bake. You can bake anything and everything from pancakes to brownies. You just need parchment papper cut to fit the size of the basket. Another plu is that the  air fryer is an easy clean up, I'ts just the basket that needs to be washed and dried. That's it. No pots or pans. No messy stove top or oven interior to wipe and clean.

Insta-Pots and crock pots are your friends during steamy days too. Everything is basically a "dump and go" , perfect for when you're too hot and tired to cook an elaborate meal. Family can enjoy a tasty baked mac without having to turn on the oven.It's also great for baking lasagna. This winter classic can easily be created during a heat wave.Both Insta-Pots and crockpots are good for simmering scatch soups too. If you're craving a homemade celery or spinach one make it in either ones of these. Freeze the leftovers if you want a quick hot lunch or light supper. Chili is another perfect dish for these cookers and you can use ingredients form your garden like tomatoes , peppers and onions as the summer harvest season progresses.Not surprisingly your Insta-Pot is a bonus for creating desserts too. A  chocolate lava cake is an easy bake in one. Even cheesecake, usually reserved for Christmas or New Year's can be a summery dessert thanks to a bake in one. Add some fresh picked blueberries or strawberries on top. Again  like with the air fryer, these are easy to clean. No hassle. No mess. No worries.

Let your oven rest during this warm days. Use your airfryer, Insta-Pot or crockpot to cook and bake. It' makes for an easier time and a cooler kitchen.

Mom's Breakfast Choices

 Tomorrow is Mother's Day and that means one thing - what's for breakfast? Will it be savory or sweet?A combo of both?Traditional or something new? It doesn't really matter as long as it's delicious.

Many kids (and husvands) go for the traditional route of waffles and pancakes.. new York Times regular contributor Yewande Komolafe gives us three from wednesday's food section. You could make mom Ms. Komolafe's decadent chocolate waffles served with a side of strawberries and whip cream or maybe her savory one filled with toasted seasame and scallions. This may be good topped with an egg sunnyside up and a side of Canadian bacon. Another route is trying her blueberry buckwheat ones . Then there 's those stacks of pancakes.You can easily fo for the easy Bisquick ones and add what you want. Ambitious little cooks and their dads may want to try making scratch ones.  These have baking powder and baking soda to make light ,airy ones, perfect with a large pat of butter and syrup. If you're into something fancier, think French toast. Make an extra rich by using brioche bread intead of the regular white or whole wheat. An easier breakfast is  croissants from your local bakery , with a small sampling of jams.

A savory breakfast route is just as doable. Omelets are easy and can be made to suit mom's tastes. Try a yummy spinach and mushroom loaded one or that classic Denver style omlet. This is one made with ham peppers and cheddar cheese. Scoop it up with buttered toast. Mom may like  something simple like a scrambled eggs or a sunnyside up one. These are perfect with just a side of crispy bacon. What you can do with that is borrow a page from another New York TImes Food section contributor,Melissa Clark. Dip the bacon strips in maple syrup and give them a light dusting of chili powder. It's a fun way to jazz up any egg dish. Another idea is creating a strata which satisfies the whole family. This is a casserole which sort of ressembles a giany savory bread pudding It's layers of sliced bread , followed by either sausage patties or ham. Any kind of cheese is added, form sharp, tangy cheddar to a smoky Gruyere.An egg  - milk or cream mix is poured over it and then its baked for half an hour. It's a great way for the family to sit down and enjoy a meal together before any Sunday activity.

Any kind of breakfast is the perfect one for mom. Go sweet or try savory. As long as it's made with love and care it's a gift mom will enjoy.

Hot Day Cool Cooking

 Right now it's in the mid eighties here in the New York City area. It's tough to cook , epsecially in a hot kitchen. what to do ? Combine leftovers with alreafy made ingredients for a tasty and simple meal.

This was my mantra today as I suffered through a steamy day. It was easy enough.I had leftover rice cooked in vegetable broth, along with a fajita mix of chopped onions and green, red, and yellow peppers. Stewed tomatoes and tomato sauce were added for more color and to give the mix a smooth texture.

 The veggies and sauce were cooked in a blend of Melt butter and olive oil saute,.I added a good amount of oregano and garlic powder for flavor along with salt and a hearty dose of black pepper for some heat

it was an easy cook. I added the rice after ten minutes of simmering . The mix only took

fifteen minutes at most to fully cook up. You should stir the rice so it fully absorbs the liquid.

I loved this! It was so flavorful and reminded me of the Cajun rice my Mom used to make from scratch. You can add chciekn, shrimp (which would have been great here) or cut up steak. Even though it was hot outside, and the kitchen itself was sweaty , this hot meal was perfect. I loved the melding of the flavors and how the rice soaked up that tasty sauce.

If it's hot then think a simple meal using leftovers and precut veggies. The end result is delicious. It's worth turning on the stove on a steamy day.

Are You Looking For A Pizza Pop Up

 It was going to happen eventually  - the pop up pizzeria. The planet's trendiest food center New York City is where it's happening .What's best about them is that these pizzas are variations on the traditional pies. They're innovative as they are tasty.

Long time restaurant critic Pete Wells wrote about them in yesterday's New YorkTimes Food section.Pop ups across Manhattan and its' boroughs are not that unusual. There are tacorias and ice cream parlors along with pop up bakeries and coffee shops. Pizzerias are not that common though, especially ones that have unusual and new toppings. How is this phenomenon happening? It's due to the ovens .There is the electric Breville Pizzailo, a  small, portable brick oven and several models by Ooni. The last can be powered by wood pellets, carcoal and gas and cost between and  $299 and $1,000 These were made for home use but are quickly becoming popular with chefs who have to be on a budget.Most commerical deck ovens cost many times as much). These devices have allowed a batch of self taught makers to storm a traditional , family owned business, The most traditional ones are owned by men. Now thanks to the new pop up trade , two of the most avidly followed are run by women.

 How are the pizzas? They range from the unuusal to the traditional. Natalie De Sabato is leading this craze with her company Traze, She sells grandma (ones with thick crusts) to bars, breweries and other spots throughout the city.Her best known pie has crumbled fava bean squirted with halal-cart white sauce.I'ts put into into a counter top electric oven that's smaller than a microwave and baked.Mr. Wells declared it the best pizza he's ever had.Augie Russo of Tiny Pizza Kitchen creates a variety of traditional and different. He is known for his Margherita pizza with his black bubbles, airy interior and crusty rim. Then there's his Betty White which changes topping with the season.One night it had gooseberries, pomegranate seeds ,spiced butternut squash and sauteed leeks.It's decorated with edible flowers and herbs.His Farewell To Figs is redolent with the fruit.His pizza is tiopped with fresh  ones along with a spicy fig jam from a small batch reserve in California.salame ribbons, salted raw onions, charred cherry tomaotes and fice kinds of cheese top it.

Pop pizzareias are becoming more and more popular. They're a great outlet for creative chefs looking to break free from the traditional mold. They'll be around for a while.

There's Bounty In Drought

 Can a lack of rain produce jush plants and a bounty of veggies. Surprisingly yes.With the right management an overly dry environment can mean abundance.

Regular contributor Brett Anderson wrote about this in today's New York Times Food section. Arizona is one such state. It has little water resources yet draws in thousands of new residents per year.The sta te is experiencing serious water problems. The Colorado River, Arizoba's main source of water is dangerously low. This does not bode well for the state's farms and home gardens. Climate change is already parching soil and depleting aquifers, bodies of permeable rocks that can contain or  transmit water. This is bad fo the states' farm that provide lettuce and even hay , the last being sold to Saudi Arabia.Luckily there are solutions to combat this. Everyone from home gardeners to the larger farms are embracing old techniques and recycling in order to stay alive. There is even a gardening movement in PHoenix that is keeping city backyards verdant. Thanks to a company called Urban Far, Phoenix homeowners can learn to carefully  lay out their greenery , Vines cools off fruit and veggies, drip tapes als work as irrigators.

It's not just homeowners that are benefitting, Farms are too,. A primary goal of them is to restore land that has been damaged by synthetic fertilizers and neglect.There is a lot of composting which keeps food waste from rotting in land fills. NIna Sajover, a Slovenian immigrant atarted the Ajo Center in Sustainabie Agriculture on the Ajo reservation.She looks to the indigenous people of the area who have been growing crops in bad conditions for centuriesThey use dry farming techniques which relies on residual water to irrigate the crops instad of artificial means.It has proven successful with a variety of fruits adapting.Even cacti is growing well and is also being used in recipes. This will probably be the default way of farming for not only Arizona but parts of California, Texas <Nevada and Nw Mexico. Doing such means bossting up those states' economies.

Will this type of farming help in the future? It should. This is what Arizona's agri economy  will look like as climate change becomes more dire.

Eating For Summer

 Now that it's May it's time to start thinking of summer and bathing suits. It's also the time to start eating right to fit into last year's shorts and bathing suits.A few dietary changes can be a big help.

What to eat for a healthier diet? Protein and greens. fire up the grill for some grilled chicken and turkey breast. These are perfect for a simple dinner complete with any kind of veggie and maybe a scoop of herbed rice.Salmon is another great protein that can make up a light supper or even lunch. Grill with a sprinkle of lemon along with sea salt and freshly ground pepper. You could add soy if you want or Italian seasoning for something different.mA Sunday dinner or grilled veggies is a nice change up from the usual roast and gravy. what's good about the leftover meats and veggies is that they can easily be added to mixed greens the next day for a filling lunch or even for a second dinner.If you're tired of all those barbecue then think chili. This classic can actually help in losing weight.The ingredients can help to reduce sugar and fat cravings!!It's also filled with fiber and protein which keeps you satiated and not in need of snacks or a heavy desssert afterwards.

What about those snacks and drinks? Everyone spent the winter gobbling all sorts of goodies and drink lush cappuccinos and lattes.it's time to snack light. A good change over is popcorn.it's not only low calorie but rich in much needed fiber. YOur best bet is getting a micorwave corn popper like Colonel Popper and buying the kernals. This gives you a an eight calorie bowl of snacking. Pop ir in olive oil for a better flavor and to add more nutrients. If you want it flavored then sprinkle on Kernel Seasons' flavorings. They have every flavor from kettle corn to butter and nacho cheese. Pretzels are another low calorie snack that are filling and can be taken everywhere. A bag of them in your office desk is a greatway to combat those afternoon munchies. Fruit is another good sanck. It provides the sweetness of a cookie or cupcake without all those sugar and fat. If you want something a bit more special then add a drizzle of chocolate syrup on top.

It's time to eat light. Switch over to low calorie ingredients and snacks. You'll feel better by eating lighter and less.

Kitchen Fun For Mother's Day

 What do you get the mother who likes to cook? Something dfferent. Something unusual.It could be a gadget,It could be a new spice.Just make it exciting and different. 

Gadgets are always fun and there are so many out there. If mom is into making cool fruit salads then think of the Yueshico stainless steel watermelon slicer.it seamlessy cuts through the flesh to make neat  bites. A real gift are the Dreamform non stick pizza scissors.These are a wild take on meat scissors use to spatchcock chickens .it makes it easier to cut slices without all the mess of  crusts splitting or toppings sliding off the pie.If mom loves her iced coffee then present her with the Maximaric Hyper CHiller.Its just putting hot coffee in , give it a shake and then you have a glass of cold icy brew.Bakers will love this  OXO 's Baker's wand.It's a tiny sifter that lets you dust cakes and cupcakes with powdered sugae ro cocoa.It's also perfect for dusting cinnamon on cappuccinos and cocoa on hot chocolate.what could use a dusting of powdered sgaur. A DASH mini waffle maker. I love mine and it's a great way to enjoy tiny ones , hot from the press.

If mom is into exotic  cooking and baking then think of a collection of rare and unusual spices. One company, My Spice Sage offers a wide array of different ones for cooking and baking. Get Mom their fnely ground cumin and turmeric if she's into cooking Indian cuisine.They also sell blends such as the Ethiopian Grains of Paradise, a mix of black pepper with cardamon and ginger. There's also a Jamaican jerk rub, perfect for barbecue season The company also has a variety of salts and peppers too along with giving out free  samples to try.Amazon also has a very good spice collection. You can easy buy Mom elaborate sets that contain as little as fours spices and many as forty-eight spices (the last is expensive at $239.99 but worth it for the gourmet cook mom). You can also include a spice cookbooks like The Spice Coobook by Avenelle Day and Lillie Stuckey. it will give momideas about how to use her spices and put them to good use. 

A Quiet Meal Al Fresco

 May brings warm weather and with it a chance t eat al fresco. There's nothing that beats a barbecue ro even a fancy meal in the quiet of your backyard. it pays ot make the backyard an outdoor dinign haven.

Of course you'll need a table and chairs. every brick and mortar and online store is selling some really pretty sets right now. Target has a six piece set that's only $165. It's a set of four chairs wiht a sturdy plastic table and umbrella in a greyish black shade.This is perfect for a family of four or just on your own to enjoy an iced coffee and a sandwich. The online home company Wayfair has a beautiful array of chairs and tables. This is like having an outdoor dining room set, complete with a table for twelve and comfy rattan and wicker chairs. You could also get a chair set and coffee table if you don;t want the expense or entertain much.  wayfair has sets ranging from $227 for a rattan couch,chairs and table. to only 135 for a six piece set. keep in mind to get covers for the fall and winter months and to buy water and weatherproof cushions too. These can be bought at Walmart or also ordered from Wayfair.

Out door dining requires sturdy untensils and plates. Kohls has fun and colorful sets of melanine plates that not only hold up well but wash well too. (you cna easily use these for indoor use too). Other stores like walMart have much cheaper versions that also hold up well.Pick some colorful ones that can hold up well to anything from pasta salad to hamburgers. If you are having alot of people over for a party ro a shower then go the traditional route and get paper plates and throwaway utensils. Drinking glasses should be a sturdy plastic too You don;t want glass outside in case one breaks. Check Amazon which has everything from plastic champagne glasses to colorful tumblers. what about a mug for outdoor breakfast coffee or tea? A good sturdy one, which everyone has. Just be careful with it. what about tablecloths? Go with a felt backed plastic one that can endure everything from spilled barbecue sauce to rain. Again wal-Mart is your best bet for this .Target may have them too.

A good meal outside needs a good table and chair complete with the niceties of indoor dining. Pick out a good set. Finish with nice tablecloth and place setting.

Celebration Weekend

 It is a weekend of pure celebration thanks to Cinco de Mayo, the Coronation and the Kentucky Derby. It is a weekend of fun food and fun activities. What will you be eating?

It's still the fifth of May. You can easily go to Moe's or Taco Bell for a quick burrito. You can also make tacos at home with a variety of fillings. You can easily create a beef, soy , shrimp or chicken filling with spices.Throw in chopped onions, tomatoes and peppers in. Add some shredded lettuce and cheedar cheese for more flavor. If you want a quick snack then think of guacamole and chips with maragartias to wash them down. Funny enough one of the coronation dishes is shrimp tacos with pineapple salsa. You can serve that tonight or for tomorrow's lunch. Tomrrow also brings thousands of American's waking up to the crowning o f a new king. Start with a fancy breakfast of mimosas and eggs Benedict.You could also go the British way  and have  a hearty English fry up one, loaded with bacon, sausage, baked beans , fried eggs , mushrooms and tomatoes. Serve with fried bread and a good strong cup of English breakfast tea.

The day ends with the famed and much loved Kentucky Derby.Of course you have to have a mint julip - a blend of bourbon with a simple syrup( a stove top cooked syrup of just granulated sugar and water) muddled first with eight or nine mint leaves.it's made in a special cup that becomes frosted thansk to the ice added and sipped slowly through the crush iced. You can add a splash of bitters and an extra  mint leaf for decoration. What to eat? Freid chicken works but there are special Louisville dishes to make too. You can create a Hot Brown sandwich.it's an open faced hot turkey sandwich drenched in a Mornay sauce. This is where flour and butter are cooked to form a roue.Milk and Swiss cheese are added to it along with a pinch of nutmeg. it can be served with a slice of Roma tomato too. Burgoo, that tasty spicy version of Brunswick stew,a fiery mix of chicken, pork lima beans and potatoes. Cayenne pepper and barbecue sauce give it kick.

What will you celebrate? Cinco de Mayo? The coroation of Charles III or the Kentucky Derby. You have a range of food to party with.

The King's Eats

 What will be King Charles legacy to the culinary world. Sumpruous state dinners like his mother had? Quiet family barbecues that were his father's specialty? It's hard to say.

Regular contributor Kim Severson wrote about the food legacy of this new king in yesterday's New York Times Food section. Charles will be remembered for his passionate support of organic farming, His take on food should be climate friendly and organic. Will it wash with a nation of heavy meat eaters?He could beinfluential like Jaqueline Kennedy was , itroducing French cuisine to the white House and America and the Obamas promoting healthy eating and portion control.H e does eat vegan twice a week, so that may be a factor in changing British palates. He also believes in home grown veggies so many Britons may emulate him and start their own gsrdens of carrots and turnips. 

Yet he also loves roast lamb, a popular British Sunday dinner choice. His table and future banquets may have wedges of Stilton and Cornish Bleu cheese.  Right now Charles and the rest of his family are encouraging subjects to make quiche, a dish that he and Camilla have chosen.it's rpobably because the king loves cheesy eggs for breakfast  since this quiche has cheddar along with fava beanin it, There will also be the traditional sausage roills and finger sandwiches, They're  pushing shrimp tacos with pineapple salsa and grilled eggplant with a spicy  yogurt sauce for celebrating. However due to the country's economy there may be cut backs.  They may embrace his vegan days to save money.

What will be Charles' legacy? Will it be an organic one?Or one born out of the hardships his people are facing?

Fusion Baking

 Many pastry chefs bring their heritage to their baking.It's no diffretn with Korean born bakers. They bring a unique style and flavor to traditional French baking.

New contributor Elyse Inamine wrote about this new and interesting fusion in todays New York Times Food section. French patisserie is the best of the best but sometimes it doesn;t translate well to other cultures or  it can be stodgy. Add Korean ingredients and even simple sable cookies can be elevated. It comes naturally according to Narae Kim who incorporates the Nashi oear that she grew up eating in South Korea.Her lve of fruits from cherries to apricots and melons find their way  into her different creations. 

Other pastry chefs feel the same way, Eunji Lee who spent tens year  in the ancient French capital of Rouen wants to bring familiar ingedients to classic French parisserie. She experimented with classic Korean ingredients like sesame oil and red bean paste while woking at Ze Kitchen Galerie and Le Meurice in Paris yet it wasn;t until she was hired by the famed Korean restaurant in Manhattan Jungsuk that she hit h stride.She made her own version of Paris-Brest , achoux ring with a praline mousseline filling. She calls NY Seuol.In Seuol, there are financiers come with sweet potato, black sesame and bean rice cake.

French pastry with a Korean twist is now popular. It relfects two distinct culinary cultures, creating new flavors. Its a marvel to the cooking world.

Is Gorp Good For You

 All moms say if you want a healthy snack, eat gorp,It's chock full of good ingredients, right. or is it. What actually in it and is it as healthy as it's made out to be.

Gorp has been around for a long time.The name could come from an acronym for Good Old Peanuts and Raisins or to gorp - eat greedily. The mix was first made in Denmark by students as early as 1833. Then it was called studenterhavre,  a blend of oats with raisins and almonds. Even back then they added bits of chocolate but only for the holidays. It evolved into trail mix in the late Sixties or early Seventies.Yet is it healthy.In its' purest form, yes.However some like what I bought at Acme has some extra goodies

It has a wide variety of healthy ingredients.. Mixed nuts and raisins

Those  white pieces are caramel pieces wrapped in white chocolate. it would be better if they were dipped in dark chocolate which is chock full of antioxidants. It's not really healthy.even the raisins, dried fruit are filled with sugar yet it is better than  a handful of just candy.This is a fun snack if you're going hiking or on a picnic.

Is gorp good for you? If you avoid the candy and dried fruit, yes,. Try to get a mix that's full of grains and nuts. Keep the sweet stuff ot a minimum for a tasty, healthier snack.

The Royal QUIche

 What  is the dish for the Royal Coronation? quiche. THis most french of dishes is makinga stir and and splashin the UK> will Charles III's subjects make it? That's the question.

It's cosidered an austerity dish for an austerity celebration. LIfe is tough in the United Kingdom right now and the quiche represents  a way of celebrating cheaply. Yet it's not a bad Spring lunchor dinner. It can be expensive here in the States, thanks to the eggs. However you can make it easily not just for a meal but for bridal and baby showers as well as graduation dos.

It's certainly spurred me to consider making quiche. I'm planning on the easy way using frozen pie dough.The filling will also be somewhat easier with using Just Egg asthe quiche's base. I looked on line and found a vegan recipe using it and kala namak, a black sea salt that adds more eggy flavor. As for the fillings. I could add sausage crumbles and spinach or onion for the German rear zweibelkugen ro onion pie.I can also consider broccoli too. It's a thirty-five to forty-five minute bake in a 350 degree Farenheit oven. 

The Coronation Quiche has brought about a renewed interest in quiche. It's a fun way to discover a classic dish. Try it to celebrate new monarchs or a comfort food.