Fun Food Full of Crunch And Noise

 There's something satisfying about crunchy food. It's the sound.There's fun in noisy food. Imagine combining that with nutritious ingredients for a fun meal/

New contributor and deputy food editor at the  New York TimesEmily Fleischakers gave three recipes in yesterday's Wednesday Food section. why do people like crunchy foods.Take a bite into an apple and get the answer. A crisp sounding fruit means its;s still good. A soft one signals rotting. According to Megan Povey, a food physics professor at the University of Leeds crunchy foods were received as being fresh because the cells were intact. Also people are conditioned to think of crunchy as fresh.It was done in a Pringles study back in 2004. Another theory comes from Charles Spences, one of that study's author and head of a research lab at The University of Oxford.People are just aware of crunchier foods in their mouth s than with a more silent one. It could d be that eating crunchy foods is just fun.Ms. Fleischakers looks to her New York Times contributors for recipes.Hetty Lu Mckinnon gives a mouthwatering fresh corn and black bean salad with corn chips.  This is definitely party food.Avocados and cilantro are also added to this and are dressed with a lime garlic and cumin dressing.A pinch of sugar balances it out. Hit sauce can be added for more zest/

The other recipe is an interesting. I'ts fromJ-Jaye Shackleford Hurley who has made it for her tail gating parties at Ole Miss - the University of Mississippi.It's a crunchy ramen broccoli slaw. This has the unexpected ingredient of ramen noodles There are towards of broccoli cut into florets, along with the equally crunchy carrots and purple cabbage>There are also red onions and almonds.The ramens are stirred in uncooked.Discard the flavor packers or save for another soup.The dressing is an Asian influenced one with soy sauce and a bit of sugar mixed in with oil and vinegar.Jeme Claiborne has her crispy tofu nuggets.It;s as good as the store bought ones.Take a block of extra firm tofu and wrap it into paper towels. Lay something heavy on it so all the excess water comes out.Mix dill pickle brine with tamari, oil and sugar.Pour this over the torn tofu chunk and mix well. Then add flour garlic powder. smoked paprika and  freshly ground pepper.Toss again to coat. Cook in a375 degree air fryer for twenty minutes. Flip the nuggets over halfway through cooking. These can also  be baked in a 375 degree oven for forty minutes.

These recipes certainly provide the crunch factor. They;re a great party foods .They full of flavor and full of noise.

A Lucky Open House

One of the hallmarks of New Year's Day is an Open House. This is where everyone is invited to celebrate with a delicious meal and a drink.It's a neighborly way of celebrating with those on the block or with family and friends. the foods should have some symbolism to them to ensure luck for the new year.

Regular cotrniburtor David Tanis gives a whole menu for the perfect Open House in today's Wedesday 's New York Times Food section.Black eye peas are usually the star of any New Year's Day dinner. They symbolize good luck in for a brand new twelve months. Thjey're also easy to cook, even the dried ones.The beans (which is what they are) are cooked with some kind of meat. Southern home chefs usually cook them with flavorful ham hocks or even smoked turkey. Mr. Tanis uses the tastier pork belly with them, The meat has a dry rub of salt,paprika fennel and pepper. The pork belly is  cooked in a large Dutch ovenas the black eyed peas are cooked separately. What goes with them is a mix of chopped kale and mustard greens that have been simmered in garlic flavored oil. They are cooked until they wilt  after apple cider vinegar has been added to cut the flavor. The pork belly us cut into chunks and then added to the peas and greens.Mr. Ranis offers a side dish of cabbage salad with jalapeno lime dressing.Red radishes and sliced avocados are also added for bite and creaminess.

Every New Year's Open house should finish with something sweet to ensure a sweet new year. Mr. Tanis has a great recipe of spiced apple fritters with one fo the year's biggest trends  - hot honey. These can be made before the main meal since they shouldn't;t be eaten hot.It's apple chunks mixed in with spicy mix of cinnamon and allspice in with flour, baking powder for life, salt and sugar. The apples which can be any kind should be diced and peeled. These frittrers are unusual because they're baked fried in a Duitch oven. in a 375 degree  Fareneit preheated oven. Let the fritters cook until they puff up for two to three minutes and then let them drain on paper towels. Repeat until all the batter is gone. Mr Tanis suggests first dusting them with cinnamon sugar or confectionr's sugar. They can be drizzled with already made hot honey. This is taking warm honey and mixing it with both a quarter teaspoon of  cayenne and a teaspoons of crush red pepper.It should be steeped for a few hours before serving with the fritters.

Welome the New Year with delicious food , full of symbolism and taste. It;s a great way to welcome 2026 and neighbors. Everyone will love this first meal of the New Year

Nibbling Around The Christmas Tree

 One for the most fun parties of the season is the tree trimming one. friends and family come over for good food and good stories. Unlike other holiday get togethers this is an informal one. dress can be pajama pants or a goofy tee shirt. The food should be as casual too.

You can never go wrong with a charcuterie board. Try a Christmas one in the shape of a tree or wreath. They both have the same ingredients as a regular charcuterie board  - well except there may be more red and green. Serve cold cuts that are perfect with French or Italian bread rounds along with crackers. Salami is perfect here along with pepperoni and folded over mortadella and prosciutto. Cheese is important too. Try a mix of hard and soft ones. Brie is excellent here  but you can also have Camenbert too. As for the had cheeses Swiss and Gruyere are great options and perfect just on their own. You could create a flavored cream cheese, perfect with crackers or pita chips. Make a chive and onion one or Boursin style with garlic and herbs. For zing add jalapeno along with cheese for a take on those fun jalapeno poppers.A tablespoon or two of presto stirred in creates a Northern Italian flavor, perfect on plain focaccia. What about adding red and green? Cherry and grape tomatoes are festive along with being refreshing. Add some broccoli , another fresh flavor for tree or wreath greenery.

A tree trimming party can also have hot food too. Keep it fun with a choice of chilis. You could serve the traditional red , made with beans and chopped beef. or white , usually made chicken and green chilis. Serve both with fresh made or bought (try Acme's) cornbread or even rice. Another hot dish that's both filling and fun is the classic bricklayer nachos. These are layers of tortilla chips filled with beef, bacon and chorizo along with queso, creamy avocado and crunchy scallions  , add fire roasted tomatoes (try Lidl) for this , giving the nacho a sweet , earthy flavor.Hot nibbles are a must too. Think pigs in blankets and a variety of dipping sauces  like barbecue and hot mustard, to add to them. Chicken wings, both hot and mild are fun. Although with these have plenty of wet napes around so that ornaments aren't ruined by grease marks. What about drinks? Egg nogs and hot toddies work afterwards as a kind of dessert. Cranberry cocktails and mock tails are perfect for these. A fun cranberry punch has the juice or a cranberry-fruit mix, flavored seltzer and chunks of orange and lemon. Add plenty of ice for a cooling sip.

A tree trimming party is a fun one. Have  fun foods and a tasty punch t make guest feel festive. They'll have a great time , creating more holiday memories.

Repuposing Easter Dinner

 Yes, there are still leftovers from Easter. What to do with them? Turn them into tasty new dishes the family will love. Food is too expensive to waste these days. Turn it into something tasty and that will go a long way.

There is always leftover ham. You can turn it into a nutritious and filling meal by adding it to any casserole. Add cheddar ,cheese, butter and potatoes and you have a delicious main dish.Onion is  also blended in a long with flour and milk. Another idea is a luxurious ham and cheese panini or a quick croque Monsiuer . The ham can  be sliced as thin or as thick as you want it. Layer it with cheese between tow slices of rye or sourdough.If you;re making a croque Monsiuer use a sourdough bread and butter to fry in.Ham can be also cut into small chunks and mixed with mayo and peas for a tasty salad.Leftover lamb can be made into a spicy curry. It should be  deboned and diced before using. Tomatoes onions curry paste and ginger give it that distinctive , fiery zingy flavor. serve over basmati rice. Another dish for leftover lamb b is croquettes. This works perfectly with those leftover mashed potatoes. These are blended together and rolled into logs. They're then breaded with panko crumbs and can be air fried for fried din oil.

What about those hard boiled eggs? They too good and expensive to waste. YOu could make deviled eggs- which are everybody's favorites. The basic recipe is mixing the yolks with ketchup  or Dijon mustard and mayo until they turned the classic pink orange. You can sprinkle paprika on them or try chives for something different top each one with a shrimp to make this leftover more luxurious. Deviled eggs also are good  in an  egg salad. Use good quality mayo for creamy texture. Egg salad can have add ins too. Think bacon bits or even a cup or two of the leftover ham, finely diced. There is a trend now to add avocado to the salad. This requires two avocados and less mayonnaise. The  mashed avocado makes up for the mayo's creaminess. leftover dinner rolls or toasted sourdough. The hard boiled eggs would also be great in a salad Nicoise a long with any leftover veggies like asparagus or string beans. Add some tomatoes a can of tuna in oil and greens for a protein packed, refreshing bite.

Easter leftovers can be repurposed into delicious hot and cold dishes. Try them for a fresh flavor on ham , lamb and deviled eggs.  They're a great way to celebrate Spring cooking.

A South Of The Border Twist

 Tomorrow is Cinco De Mayo and that means an abundance of good Mexican food. Yet any dish can benefit from a little salsa, or a slice of avocado.it's just adding a Mexican twist on things.

Beans can easily be spiced up with a variety of different spices.I made an all bean chili dish that had chili spices in the,.This is what I got on my Lidl haul and thought it would be a fun and easy dish with Lidl's instant rice. Cumin and cayenne are what give Mexican food it's unique flavor. You can easily use these in a day rub for chicken or beef. You could also create a carne asada. which is a mix if any kind of citrus juice with a splash of soy sauce. Rich spices such a as cumin, paprika  and chili powder are added for more flavor. Olive oil is added for smoothness. A typical marinade time for carne asada is around twenty four hours.

Adding anything with avocados to a dish s always a good thing. I cannot resist Lidl's Avocado Fritters.These are tasty breaded strips that can easily be air fired

The photo is  a bit dark but you can see the fries Yet avocado can also be added to a ciambatta with tomatoes and onions .This is a recipe from the famed British chef and baker Mary Berry.Adding avocado gives a creaminess and balance to an other wise tangy sandwich. You could also add a layer of guacamole to any chicken or turkey sandwich too for something different. Salsa, another Mexican classic can be mixed in to any tomato sauce or bruschetta for a zingy twist on Italian classics.

It's Cinco de Mayo.Yet the Mexican influence can be used all year round. Try adding a dash of chili powder a slice of avocado or a splash of salsa to any  dish.

A Good Fire In Your Kitchen

Habanero peppers sometimes  receive a bad rap. Yet they're perfect for creating sauces and heating up ordinary ingredients. The knack is knowing how toharness the fire so that ti works for your recipes.

Contributor and celebrity chef Patti Jinich wrote about the zingy pepper in yesterday's New York Times Food section.The habanero is a main and particular ingredient of the Yucatan Peninsula 9it's famous for Cancun and Mayan pyramids.Surprisingly it came from the Amazon Basin in South America and migrated up to the area during colonial times.It became a major export to Cuba and recieved its' name from one of the island's provinces La Habana.Its' consumption was largely confined to the Yucatan peninsula until about a decade ago.There it was used for salsas. American discovered it and put it into everything from rice to potato chips and even chile crisp.Home chefs can have a field day with it.It does not only have a fiery taste but can also taste fruity, citrusy and flowery before it gets the mouth on fire. Kep in mind it's least ripe when its' green and can have a bitter and acidiic taste. Look for ones that are yellow, orange and red and have waxy skins.The pepper's heat is concentrated at the top and dissapates along its' length.

Unlike most hot peppers, they're easy to chop. There's no residual fieriness left on hands and fingers after cutting.(unless you;re chopping up a lot,. Then just wash hands with soapy water).Chef Jinich suggests having them chopped  after de-stemming and deseeding. Add  a sliced raw onion, a bit of lime juice and some salt for an easy salsa.It makes for a spicy pico di gallo or a perfect condiment for tacos, tortas and tostadas.it can also be puree dto be used in sauces , soups ,stews or marinades. She includes three recipes  that include habaneros.  You could try her tomato -habanero salsa which is a blend of Roma tomatoes, white onions and vegetable oil. A different weeknight dinner is habanero chicken and broccoli. The chicken is  a simpleroast while the florets get a kicky sweet and fiery habanero sauce that's also mixed with honey, lemon and lime juices.A nice side is her tangy romaine salad with a habanero-avocado dressing.It's the peppers roasted and deseeeded mixed with avocado, brown sugar,vinegar, salt peppr and water. The romaiine laos has oranges added for brightness and sweetness.

Use the habanero to give a kick to any dish on a cold winter's day.It's easy to cook with and add to any recipe. It brightens up any dish and dinner.

The Language of Food

 One of the most fun aspects of food is not eating it - surprisingly - but finding out its' origins. Where did the word barbecu ecome ffrom? Or something as ordinary as Romaine lettuce? Now there's a new book that explains allthat and it's a tasty read.

Regular contributor Kim Severson wrote about this in yesterday's New York Times Food section.The book is Romaine Wasn't Built In A Day (Voracious Press 2023) by medieval scholar and English professor Judith Tschann. This is not just the book for foodies but for word lovers too. It's chock full of interesting nuggets about food and food related words. Who would have thought that seersucker which comes from the Hindi word sirisakar whic derives from a Persian word meaning milk and sugar. The smooth stripes are the milk while the bumpy ones are the sugar.  Our popular barbecue comes from the Caribbean Arawak word barbacoa for roasted meat on a spit.You know that Caesar salad is named after Caesar Cardini, anItalian chef who moved to Tijuana. and create this fantastic salad for the 1920's movie stars. Yet did you also know that Romaine lettuce originated from the medieval French laitue romaine, which arrived with the popes coming ot the then seat of the Church, Avignon. France.  Although some words like avocado have spicier origins, ahucatl coming fromthe Nahuatl word from the Aztecs which was slang for testicles.

There are tons of delicious morsels. like this in the book. "Language is amusing,"said the book's author ."It has a playfulness to it and so does food." Yet some words have a weighted history like the word  recipe. It derives from the Latin verb recipere to receive or take. IN Western medieval and early modern manuscripts it was used to instruct people to take medical prescriptions. The  abbreviation Rx is a remnant of that. Another interesting fact is that the English language as a habit of sucking up foreign words and then making them its' own. Take relish for example. Again another word coming from Old French relaisser which means to release. The idea is that it releases flavor according to Dr. Tschann. Then there is mushroom which comes from the old Anglo-French word musherum and the central French word moisseron. We have the Yemeni port city of MUkha to thank for the word mocha. Their coffee originally had a chocolate-y flavor  that we now used for a mix blend of chocolate and coffee. Surprisingly place names like Chicago are  aasociated with food. the name cones from the  word leek in the Miami Illinois language while Topeka means the palce for digging potatoes in the Dakota language.

Romaine Wasn't Built In A Day is the perfect book for food and word lovers. It's a tasty look into our word salad of cooking terms. Buy it for a good read.

Yee Haw It's Cowboy Caviar

 There's a fun summer dish in town and it's Cowoby Caviar. It's a zippy mix of black beans - hence the name and different veggies. It's one of the easiest and tastiest dishes ro make during August.

This has been on my radar for some time. It was finally time to make it and it was a fun make.It was the perfect lunch and dinner during a steamy 100 degree day.

The original recipe first made in Rexas during the 1940's calls for an avocado , a bell pepper , cherry tomaotes, black eyed peas and sweet corn. I changed up the orginal recipe by omitting the black eyed peas and olives - maybe next time,.

I used two chopped avocados simply bhecause I love avocados.

These were cut into long strips, You can chop them into smaller pieces as per the original Cowboy Caviar recipe.

                                     

 Then the tomatoes. I love a summer dish with a lot of tomatoes so I added three chopped ones.I added their juiice too which adds to the vinaigrette.

Thne the green pepper. I used green instead of red because it added color. This was sliced and chopped into small pieces. As for the corn, I'm not a fan of it so I let others add their own. 

You should use a red onion but that can be too intense in flavor. I opted for a sprinkle of onion powder along with a dusting of garlic powder. Since this was is a Texan dish, I switched the lime for a teaspoon of chili powder for a real cowboy Tex-Mex flavor. It gave the vinaigrette a zingy flavor,

A quarter of a cup of olive oil and red wine vinegar is all it needs for the vinaigrette. Add seasalt and freshkly ground pepper for more flavoring.

                                                           Here it looks like a tomato salad.

                                                         I added these. Stop & Shop's Blue corn chips which have a deeper,        mellower taste than their yellow corn counterparts

It made them much better. This was one of the best salads I've had. It was delicious , thanks to the different veggies and the kick of chili powder. I plan on making this again - soon. It's the perfect weekend dish and even for a party.

Coeboy Caviar is the dish of the summer. It's the perfect cool and easy dish for a steamy day. Make it and enjoy its' tasty mix of veggies and chili powder.

Customizing Rubs And Sauces

We're in the full swing of barbecue season> That means delicious meats and veggies on the grill, sizzling with all sorts of flavor. How do they get to be so tasty ? Rubs and sauces but not just any rubs and sauce . Ones you make yourself.

Many novice grillers will ask what's the difference between a rub and a marinade. Rubs can be wet or dry an marinade is always composed of liquid materials. Rubs are usually just added just before grilling. Meats and veggie are usually marinated for a few hours before cooking. What makes a good rub?  A combination of sugar ,salt , herbs and spices. As for the sweet, brown sugar is always used.It gives the rub and meats a mellowed, earthy flavor. As for the salt. a good sea salt always works. The spices can be what you want. Many use paprika for kick and color . Cayenne can also be used, mainly for fire. You can add a lot or a little of this, depending on how you like heat. Cumin, a spice used mostly in Mexican and Indian cooking, can also be thrown in . Dried garlic and onions powders give a rub more flavor but use these sparingly. The flavors can be overwhelming in generous quantities. Are rubs different from meat to meat? Not really. What makes a good wet rub? Any liquid from an oil like avocado or olive to juices such as lemon or lime. This is combined with the other ingredients to make a paste to rub onto the meat. With these you can add minced garlic or freshly chopped onions.

A marinade is no different than a rub because it , too, flavors meat or vegetables.They're different, however in that not one marinade is for all meats and veggies.  A good steak one has Worcester sauce in it mixed with lemon juice and olive oil. It's spiced with dry parsley flakes, garlic powder and dried basil. You could add some hot sauce for kick if you want. As for chicken think sweet.  Soda such as Pepsi, Dr, Pepper or Coke can be used for this as it offers the perfect balance for  balsamic vinegar and soy sauce.Lime or lemon juice can be added for some zing . Crushed garlic and cumin give it more flavor and more of an unami taste. Orange juice is a must for  marinating chicken. You can use fresh squeezed or already juiced. Try it in a combo of olive oil and soy sauce. Chop in garlic if you want or onion for more flavor and sprinkle in rosemary and oregano. if it's a little to tart, then add a drop or two of wildflower honey to balance it out. Veggies can also benefit from a good marinade. Start off with olive oil and balsamic vinegar. Add a quarter teaspoon of maple syrup or honey . These caramelize the veggies giving them a nice glossy finish. Garlic and onion powder can be added. Stir in a few hot pepper flakes for some zing.

Grilled meats and veggie always can benefit from a little more flavor and zest. Any good rub or marinade can do this. Try one or the other for a truly delicious barbecue.

Eating For Climate Change

 Every year around this time we bemoan the horrific weather. How can we deal with such sper storms like Hurricane Ida along with sizzling temperattures, massive droughts and devastating floods. Take a page out of Greta Thunberg's culinary playbook. Go vegan or at least vegetarian

Meat eaters need to know(as well as myself) that all those burgers is responsible for methane gases along with CO2 and nitrous oxide. There are other problems too like deforestation. THis happens in such cattle rich countries like Paraguay, Brazil and Argentina. Brazil already has it bad thanks to the destruction of one of our most important rain forests, the Amazon.How does this land becoming grazing land? BY using wildfires which emit CO2  or carbon dioxide.Another problem is half the world's land is used for grazing by animals destined for our plates. DEcaying  manure from these animals also causes this gas. Our soil and water also also affected/ Our waterways become clogged, fertile lands become barren and there's an increased risk of flooding. This destroys all the veggie and fruit farms which drives up their prices and causes shortage.This also harms grain crops as well.

What to do? You may not be able to give up meat cold turkey but you can ease up on it. Thankfully and luckily there are all sorts of meatless alternatives.You can try Beyond Burgers once a week just to get acclimated. To make them taste like the old fashioned ground beef patties of our mothers' day, dust them with onion powder, salt and freshly ground pepper. Extras like caramelized onions and sliced avocados help amp up the taste factor. Air frying them also gives them flavor. Soy dogs are also good in the air fryer. Split them first down the middle and brush with melted I Can't Believe It's Not Butter. The result is a crispy , tasty dog that's even better tasting than the real thing. They're also good topped with chili and vegan shredded cheddar.Ground soy beef is also good in chili or Bolognese sauce. Morningstar Farms has excellent nuggets and chicken while Gardein has a whole range of plant based products from batter "fish" fillets to turkey and gravy, These are more than perfect and really do taste like the real thing,

Can you stop climate change? es in your own way by going meatless. Be conscious of what you cook and eat. It will make a difference.

Tail gating At Home

 Tomorrow is the Superbowl and that means partying. However it's a different kind of party with just the family.It still can be fun. Just make classic tail gate recipes, sit back and hope your teams wins.

Tailgaters love ribs, You can easily make a sheet pan version using short ribs with a spicy rub of cumin and red pepper flakes along with onion and pepper sauce. You could easily make a wet sauce , This is just an easy blend of apple cider vinegar, ketchup, brown sugar and honey. Some add molasses but that's up to you. add a splash of lemon juice and either hot sauce or red pepper flakes for heat. You can use the sauce for burgers if you're also making them or save it for week night meat loaf. Wings are also a tailgating must.  You can oven roast them or do the easier air frying. Air frying them will give the skins an extra crispiness. Yes, they're good fiery but try them with a lemon pepper seasoning for a lighter, tangier taste. Lemon pepper seasoning is easy to whip up. It's just grated rind or zest mixed with ground pepper and then baked for anywhere from twenty five to thirty minutes. Sea salt is added later. You can also use this on grilled chicken breasts and fish too.Of course every football party has to have hot dogs. Make them extra special with the addition of a sharp cheddar stuffing. It's a nice change up from the usual dogs.

Every tailgate party has to have one or two dips. Yes you can make the usual onion one but you could also change it up with subbing in scallions and a little dill. Want to splurge on your family? Then try a crab meat dip that has jumbo lump crab blended with sour cream and cream cheese. Mustard, chopped onion and garlic powder are added for kick. This can be served with either Ritz crackers or potato chips. Sub in lobster meat and go easy on the onions if you want an over the top dip that's perfect not only on chips but crostini too.Tortillas and guacamole are a football party must. Guac is also an easy make. Cube two to three avocados and then mash with one minced vine ripe tomato. Vine ripes give the dip a rich flavor that pairs well with the avocado's buttery taste. Add a small drizzle of olive oil to give the dip a creaminess. Should you add minced onion which can be overpowering at times? Go for it if the family likes strong flavors. If not a small 1/8 teaspoon of onion powder mixed with garlic powder should season it nicely. Remember to add salt a pepper. salsa is another easy dip to create. Again use vine ripes mixed with minced red onions and garlic. Add a dash of hot pepper for some zing or pineapple for unexpected sweetness.

There may not the big Super Bowl parties of years past but there will still be parties. Treat your family to some tailgating classic as you root for your favorite team. It's a tasty way to still enjoy the big game.

Nacho Bowls Layers Of Flavor

 Pati Jinich's New York Times Food  nacho article inspired me to create my own nacho dish. Her bricklayer nacho dish gave me an idea. Supposed the nachos were layered in individual bowls with  the meat and veggies cooked and the rest of the ingredients put on in bright tiers? I gave it a shot.

Bricklayer's nachos have three kinds of meat, I made a vegan version using Morningstar Farms, vegan beef crumbles.

It was just skillet sauteing them with about two to three tablespoons of olive oil. It was then adding the holy trinity of Mexican cooking.

Heady dashes of onion powder, chili powder and cumin were sprinkled in along with garlic powder.

It was then adding one  chopped yellow pepper.

along with one  sliced vine ripe tomato.

Cook all this for a few minutes then start layering.

It's first taking the nachos. I used Late July's . They don't have an oily aftertaste like some other tortilla chips and they are extra crispy.

Layer these evenly, then spoon on the meat and veggies.

Another layer of chips.

Then it's the toppings.

I used Acme's brand of salsa, the mild O Organics and Go Veggie Mexican soy cheese mix. You can add what you want here to suit your tastes.

                                          Sliced avocados topped this. You can also add jalapenos and sliced                                                        black olives too if you want.

I loved this version of bricklayer nachos. They're a fun crunchy dinner, stacked with all sorts of flavors and textures. I would definitely make this again. It's that good. Variations abound here. Use real meat whether beef or chicken. Top with bacon crumbles or use salsa verde instead of the tomato salsa.

Nacho bowls are a fun dinner. They 're filling while being healthy and delicious. The flavors and textures are the perfect antidote to livening up the week or weekend.

The Best Summer Cookbook Ever

This is the season of easy and tasty cooking. Even though the temps can be tropical at times, it's still fun to get into the kitchen and create something tasty. Now there's a great new cookbook that celebrates the best of grilling and farming. It''s definitely going to be the go to for any hot weather recipe.

The Complete Summer Cookbook: Beat The Heat With 500 Recipes That Make The Most Of Summer's Bounty (America's Test Kitchen 2020) is by the cooks and chefs at America's Test Kitchen, that great PBS TV show. As with any of the America's Test Kitchen cookbook it has great advice, suggestions and tips scattered throughout. It starts with how to cook, drink and eat when the weather gets steamy along with a complete pictorial of summertime cooking equipment.  Everything from strawberry hullers to grill gloves. A plus, and hallmark of the show is the different menus you can choose from. Overworked home chefs can try the No Cook Light Dinner which has absolutely no cooking in it whatsoever to Kebabs On The Grill for those who love a dinner out in the backyard. Again, as with their other books the editors don't have definitive chapters. There are Small Bites for those who want nibbles and Keep Cool with Countertop Cooking where the food is cooked in either a slow cooker or electric pressure cooker.Of course there are also desserts, namely Summer Fruit Desserts that feature the season's best bounty and Icebox and Frozen Treats which even features a sundae bar with homemade toppings. Anyone want a frosty drink will enjoy the chapter on drinks. An unusual one is all about canning and preserving along with one on Farmer's Markets and the bounty it offers.All the recipes are broken down into calories  and carbs along with sodium and cholesterol amounts.

I love this book and plan on making many of the recipes. Their gazpacho recipe is intriguing because it has tomato juice and hot sauce added in. There's also a variation with avocado and crab. The summer vegetable gratin , a casserole loaded with all kinds of veggies, from zucchini to tomatoes and topped with herbed white bread and Parmesan cheese is perfect for those rainy days inside. There is even a recipe for the perfect tomato sandwich that everyone should try. Barbecue enthusiasts will love the recipes for barbecued baby back ribs and grilled Mojo marinated skirt steaks. For those who love using their smokers , there is the smoked London Broil which would go well with any of the salads or foolproof boiled corn. The pickle and canning recipes are definitely worth trying especially the chow chow and tomatoes.The drink recipes are must tries also. want the perfect ice tea. Then try theirs, made with room temperature instead of boiling hot water. America's Test Kitchen offers variations such as mint and fruit flavored ones. Of course there is old fashioned lemonade but there's also agua fresca made with watermelon and lime along with the centuries old switchel , drunk by Amish farmers. There's also the boozy aperol made with the fizzy Italian wine Prosecco olives and orange peels.There is baking from on the grill pizza to a tomato galette that just might replace it. Fruit galettes and cobblers are also part of the sweet treats. Yet it is the homemade vegan and dairy ice creams that really catch the eye.I also want to try their dark chocolate avocado pudding , a perfect end to an outdoor Sunday lunch.

The Complete Summer Cookbook :Beat The Heat With 500 Recipes That Make The Most of Summer's Harvest is the book to have this summer. There's a wide variety of different recipes perfect for the grill or the kitchen. Best of all they're a snap to make and bake, especially during these hot days.

Cool Cooking On Hot Days

 Hardly anyone will want to be in a hot kitchen after being in one for three months. Then it's summer - when roasting or sauteing anything can be a chore. The best bet? Cool dishes for a hot summer. These are lifesavers and just make lunch and dinner easier.

One of the chillest and tastiest is gazpacho. This Spanish classic is an easy make, especially if you follow Susan Lewis Solamont's, the former Ambassador to Spain's wife recipe for it. It's blitzing a cucumber, tomatoes, onions and garlic with olive oil and red wine vinegar. It's a wonderful dinner , especially when served with crusty sliced boules drizzled with olive oil.It's also good leftover for lunch the next day. Vichyssoise is another example of a chill soup. This is  a creamy leek and potato soup introduced in 1917 at the Ritz-Carlton to cool off diners. You can make chef Louis Diat's original recipe that calls for Yukon Gold potatoes, leeks and onions. It can be made vegan with subbing in vegetable broth for chicken and almond milk and coconut cream for regular milk and whole cream. If you don't want soup, then think salad.  Salad Nicoise is a lush salad with sliced hard boiled eggs, tuna, green beans and tomatoes along with black olives on a bed of Boston lettuce . You can add radishes for crunch and bite and the traditional Dijon mustard based vinaigrette too. Another crowd pleaser is Cobb salad, rich with bacon, avocado slices and chicken breasts.along with a variety of different greens like Boston lettuce, watercress and frisee.

Pasta may not be what you want on a hot afternoon but a pasta salad is another thing. Try an Italian style one with precooked pasta.Barilla brands has a wide variety of noodles that have been already boiled. Just open a packet and mix with slices of summer sausage and sliced cherry tomatoes. Throw in some chopped black olives and parsley for a hearty but cool dinner. Precooked pasta with salsa cruda is another temperature cooling dish on a hot night. The sauce is easy to make. It's just cut ripe tomatoes mixed with olive oil, thyme and basil. Some recipes call for a tablespoon or two of balsamic vinegar but you can also use red wine if you want to. Add some sliced Italian bread to sop up the sauce. Veggie tacos made with an array of fresh produce is a great week night meal. Sliced tomatoes along with julienned peppers and carrots make the filling. You can also add celery and any kind of lettuce for crunch and color. Top with salsa, guacamole and/or sour cream for extra richness. Hummus is an easy no cook dip that works well as a meal with pita wedges. Put in some hot pepper flakes or black olives for more flavor.

It's summer and it's time for cool,tasty meals. Don't go crazy cooking hot food in a hot kitchen. You've been doing such for months. Chill with chill meals.

Well It Tastes Like Sushi

If you think sushi is easy to make think again. I was excited about making my first vegan California rolls. I bought the mat, the seaweed, and the precooked Japanese rice. I watched the videos , studying the exact way to slice up an avocado. Did it work out? Well, the end result did taste like a California roll.

It does start with the rice and seaweed sheets. I used Shirakiku precooked rice straight from the container. Big mistake there.I should have microwaved it first. Then there was the seaweed, Hagoromo's split sheets of nori. I think this was my second mistake.It should have been a solid sheet. This was not easy to roll up on the new sushi mat

This is the mat drying now.

I was proud of the avocado slicing along with the cucumber peeling

I bought shredded baby carrots.

These are the three essential ingredients in a vegan California roll. It's a matter of flattening the rice with the sushi mat and then flipping it. There has to be knack to it. I did manage to roll the veggies into the rice and nori.

However ......

It looked like Godzilla stomped on it  Yet it did taste like the Cali roll I get at Sarku.It just needed a little soy sauce and it was a delicious treat.  I now know to use whole sheets of nori and microwave the precooked rice for more malleability. I won't give up. 

The perfect California roll is out there.It's just going to take more practice along with the right ingredients to make the ones I love. From there, it's on to other tastier sushi rolls.

Mitsuwa Market - A Fun Shopping Trip

Sometimes you need to get out of your comfort zone. This includes going to a completely different grocery than usual. For me it was Mitsuwa market in Edgewater New Jersey, directly across the river from Manhattan., It was fascinating and fun.

The market is full of interesting foods and produce. The Japanese love cute and there is a lot of Hello Kitty around. I found these cute gummy candies along with elegantly wrapped but still adorable

 Confetti checkerboard cookies. The gummy candies were in the shape of little paws and were orange berry flavors.

I am definitely buying these again. Then there are the Melty Blends chocolate mint squares that just melt in your mouth. They remind me of those much beloved Frango mints.

Of course what I really wanted was a sushi mat. The prospect of making  vegan California rolls has been my Holy Grail and so I needed a sushi mat and the right ingredients.

I bought the mat along with the precooked rice and seaweed. I am so excited to create them, and I'm watching all the sushi how to on You Tube.Mine are going to be carrots, avocado and cucumber for a refreshing, summery mix.

Of course I bought ramen too , Sapporo Ichiban which has a large array of different ready to make noodle dishes.

This is the miso flavor and there's five packages in a pack. I'm also looking forward to having one as a lunch or dinner soon.

Sometimes you have to get out of your comfort zone. Go to the different ethnic markets in your neighborhoods. THey'll make you excited about cooking again.

Burgers And Buns For Your Barbecue

We need barbecues right now. There's something about grilling burgers and then putting them and all the fixings on them that's soothing. Patties on buns are the ultimate comfort food. Now there's a new cookbook that's all about the marriage of bun and burger. It's the perfect book for these times.

The appropriately named Gregory Berger wrote Buns & Burgers : Handcrafted Burgers From Top To Bottom (Mango Press 2020). This book has everything in it, from how Mr. Berger got into bread baking, which won him prizes at state fairs to vegan choices.The book starts with the chapter titled Tools which basically explains ingredients and equipment. The last is mostly for bun baking. He also has a page of tips for baking which is a boon for beginner bread makers.What is interesting is the Buy Versus Make page. Should you buy or make fillers such as ketchup - no - or mayo - if you want.He does give an easy pickle recipe that could be served at any barbecue or beach picnic. He also gives a recipe for Dijon style mustard. Mr. Berger also recommends going to the local butcher for meat instead of the grocery store and local farm for fresh, organic veggies.He is also a big advocate of bread being made without preservatives which are what his recipes are. The book starts off with simple recipes to more advanced ones. However you can mix the buns with the different burgers.There's also a fun ice cream burger at the end for a sweet dessert served on homemade mini cinnamon buns.

I love this book. There are so many non-vegan and vegan recipes. Beginner bakers and novice chefs can  start off with simple sesame milk buns and the classic burger to Greek pita bread and English muffins encasing Greek burgers and breakfast for dinner patties. There are some unusual ones too, sure to be the highlight of any backyard get together. Try black charcoal buns made with activated charcoal that  you can buy online at Amazon. The burgers topping them are rather unusual too.Cod flavored with basil and pine nuts, with the patties being topped with avocado, sweet pickle remoulade - the recipe is also in the book and mango slices. There is a recipe for soft pretzel buns that will be topped with a homemade nacho cheese burger. Mr. Berger also includes pickle jalapenos and a nacho cheese sauce made with smoked paprika! There are vegan burgers too. One is made from plantains, forbidden or black rice and sweet potatoes. It give it a Latin American vibe  as it's served on honey corn bread buns.nThere are also white bean and pea shoot ones along quinoa  with bean and corn burgers. The last is served on a sweet topped Dutch crunch bun. For those who love waffle burgers Mr. Berger has those too for a really different take on this classic sandwich.

Buns I Burgers :Handcrafted Burgers From Top To Bottom is a great book for these unsettling times. Make the ultimate comfort food, a hamburger om a bun, whether for lunch, dinner or even dessert! They're tasty and different, fun and soothing!

Plant Butter Versus The Real Thing

All this talk of planet abuse  and climate crisis has gotten some home chefs as well as professional ones to think about their cooking habits. Many feel that giving up meat and dairy will lower their carbon imprint. It will. The biggest hurdle is the idea of trying plant butters.

Guess what? They're the same. Use them.

I saw Country Crock's avocado oil based plant butter and decided to try it. I've already tried the faux beurre from Miyoko. Miyoko Schinner's plant butter is also a creamy sub in, and it's made from cashews, coconut and sunflower oils. It did have a lovely delicate taste but was a bit expensive and could only be found in Target. The Country Crock plant butters can be found in Stop & Shop and  not that expensive. Like regular butters they come four sticks to a package, perfect for baking and cooking.

As you can see, it's no different that the real deal.I've put in on a Popeye's biscuit and have used it in everything from sautes to topping the squash soup I made the other day. There was a very slight avocado taste when I first tried it but it's not that overpowering. I will be trying their almond oil based butter, definitely for butter cookies and homemade buttercream frosting. The texture will be the same so my frosting will still have that perfect creaminess.

It is time to think about how your eating habits are affecting our planet? Yes. You can start small by subbing in these plant based butters for the traditional dairy ones. 

Easing Into Fall Cooking

 Don't put away the grill and cold salads just because a few leaves have fallen and school has started.It's still summer, albeit with slightly nippy mornings and evenings. It's just a matter of easing into fall cooking and combining the best of the two seasons.

There may still be warm days and evenings ahead. Go ahead and barbecue those cuts your family loves. You can still have chicken legs and hamburgers but add a fall spice like ground star anise , turmeric or sage. The last is an autumn staple, appearing mostly in Thanksgiving stuffing. Sage traditionally goes with poultry and smoked sage will infuse the chicken meat with a lovely ,  citrus-y note. Mix it with rosemary and add to any hamburger for a more autumnal spin on a hot weather classic. One fall dish, roast turkey can easily be cooked over wood chips.Use the breasts instead of the whole bird. For a bit more fun think about turkey legs.Don't fret over trying to find them. Most Wal-marts and Shop-Rites have them. Since the turkey flavor is so unique, just baste with melted butter, sea salt and freshly ground pepper. Just these alone will make for a nice crispy exterior. What to serve with it? You can buy jarred gravy or use any frozen stuff from the holidays. Add homemade stuffing and a salad featuring craisins  - dried cranberries for a tasty Saturday supper or Sunday lunch.

One fall comfort food is meat loaf. Unfortunately to cook or bake it, requires a hot oven which can be uncomfortable on a warm day.Luckily this is another recipe that is grill friendly. Spray the grill with non stick cooking spray so the loaf won't stick and get messy, You can even add half a cup of barbecue sauce to the  mix for a tangy bite. A fun spin would be serving sliced meat loaf on hamburger buns. Add the same fixings you would a regular hamburger.  Pile with bacon, tomatoes, and lettuce. Add onion slices and avocados or even a slice of sharp cheddar. Grilled foods call for salads. By now you're probably sick of the mayo soaked macaroni ones. Again use the grill to create tasty ones with a rich smoky flavor. Try late season corn and tomatoes for a flavorful one.It's easy to char both on a grill, then scrape the niblets off the ears. Mix with the tomatoes along with a tasty lime vinaigrette. If you want to make it more substantial, add the Mexican cheese, queso fresco which is like feta cheese and sliced avocado. A more fallish one is simply butter lettuce with apple slices and walnuts. Use different types like Fuji and Granny Smith for color and crunch. A simple apple cider vinaigrette works with this.

Ease into fall cooking by combining the ingredients of both seasons. Use and pair cool weather ingredients with hot weather techniques. It makes for tasty meals with both a summer and autumn vibe.

Good Nutrition Start Early

Baby Boy Sussex will be a child of two cultures - or more accurately culinary cultures.Yes, he'll be spoiled by a grandfather who has a fondness for sweets and will no doubt sneak him a toffee or two when he's older. He'll also grow up with a mother and grandmother guided by SoCal love of fruits and vegetables.That's the regimen that he and other kids should have for healthy lifestyle and a long life. It can work, if you start early enough.

When can babies eat solid foods? As any parent will tell you anywhere from four to seven months.This is when puree is introduced into the little one's diet. You can always buy jars of puree such as Stage One Beechnut's Naturals or you can make it yourself. The first is convenient if you don't have the time however homemade allows you control over what you feed your baby.There's also another reason - even though the jars may say natural or organic, they're not. The company  may load up the stuff with additives and preservatives - the last things any parent wants in his or her kid.Unhealthy fats may be added as fillers too along with thickening agents and starches. This means refined corn, wheat or rice is also part of the recipe.It's not only more less nutritious but also more expensive too. It's more cost efficient too. As they get older you can introduce them to different meals that can be not only packed full of nutrients but packed full of fun. Think broccoli tots or easy baked zucchini fritters. Homemade hummus with pita chips or crackers are also a good lunch  and let's the kids feed themselves.

Unfortunately there will be outside influences once the kids get into the play date and pre-K age. Meghan and Harry will discover that their little one may not want those bean sprout sandwiches and turn his nose up at avocado toast. School friends and even his cousins may influence him to gobble up Cadbury's treats and go wild with fairy cakes - cupcakes - at birthdays and holiday parties.Again it's time to make eating fun whether for a young royal or your prince or princess. A fun playdate and even birthday party treat is banana stacks. It's layering banana slices and low fat cream cheese on mini rice cakes. Dark chocolate or carob chips can be sprinkled on. Veggies such as squash are so vital to anyone's diet. However it can  be boring - and green to kids. Liven it up by turning  squash into pizza boats, chock full of homemade tomato sauce and vegan mozzarella cheese. Instead of cake  pops try corn  flowers. It's cutting cooked corn cobs into one inch thick slices and inserting sticks into them. As for birthday parties and holidays, homemade vegan cupcakes and cookies can do the trick instead of ice cream and candy.

As the Duke and Duchess will eventually find out raising a kid to eat healthy will be a daunting task. Yet they can rely on fun ways to serve fruits and veggies to appease a royal appetite. He'll have the  best of good foods .