Let's talk about pizza, specifically, New York Pizza. What constitutes New York style pizza anyway? Is it the thickness of the crust, the flavor of the sauce, or the type of oven that it's cooked in? The short answer is "yes". It's all of those things, but above all, it's a combination of textures and flavors that spells out comfort to anyone who grew up in or around New York City.
I will be competing in the Austin Mac n' Cheeze Takedown competition on March 9 in Austin, TX. Historically, I'm a Food Experiments girl, but this year my favorite competition is not coming to Austin. Sad, I know. Anyway, I am thrilled about the theme for this year's Takedown, and I can't wait to show up and kick some cheesey ass.
What will I be making? So far, Ice cream has been my food competition hero, so you can pretty much bet on it being the theme for my entry this year. But how will I translate cheesey macaroni into a frozen dessert? Just you wait and see.
Tickets are $15, which includes plenty of mac n' cheese to chow down on and a chance to vote for your favorite entry. (Me, duh.) Hope to see you there!
When Scott Bobleo and I came back from China we spent a month playing beach bum in Florida. We spent our days soaking up the sun, and our evenings walking along the beach. It was a pretty sweet way to unwind from one of the most intense experiences of our lives. While we were there, Scott decided it would be fun to take up jogging.
Last week I was invited to a free cooking class at Central Market, put on by Texas Sweet, an organization dedicated to promoting Texas citrus. As usually, I went in thinking I knew pretty much everything there was to know about grapefruits, only to be proved very wrong. I didn't realize this, but red grapefruits are only grown here in Texas, and are arguably the sweetest, most delicious of all grapefruits.
Four High Protein, Low Sugar Yogurt Recipes for Snacks and Breakfasts
It's 3:00 PM. Do you know where your snack is? I certainly do. It's currently being shoveled into my mouth, and with zeal.
These days, getting tons of protein into my diet is more important than ever. According to my midwives, I need to eat between sixty and eighty grams of protein every single day. That is a LOT of beans, people. I know. I measured them out one day to see what it looked like.
Every once in a while a serious craving hits me. This week, it seems to be for hard boiled eggs. After devouring an order of Deviled Eggs at The Salty Sow last night, I woke up with the same flavor haunting my senses. I looked at the eggs in my fridge and considered, momentarily, frying them up into an omelet or a scramble. That thought was fleeting though. I knew what I really wanted, and that was a creamy mess of boiled eggs with salt, pepper, mayo, and mustard. In short, egg salad.
Just about four years ago, Scott Bobleo and I found ourselves in limbo. Moving to China didn't work out quite the way we had planned, and suddenly we were floundering, ex-expats without a plan, without a dime, and without a home. We spent a few weeks with my folks in Florida, regrouping, and deciding how to move forward. We didn't have much to work with, just a 5 x 10 storage unit back in Connecticut, three very confused pets, and an old Hyundai.
The first time I had a cauliflower steak was when Austin's Hyde Park Bar & Grill released a new menu at their South location. It's hard to find a good veggie main dish at most places, let alone one that is completely vegan. I was really surprised (and impressed) with how satisfying a thick chop of cauliflower could be, especially seasoned well and seated over a bed of spicy lentils. After becoming totally enamoured with Hyde Park's dish, I knew I had to come up with my own version.
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