Winter storm Hercules just bombarded the northeast with the wrath of a Greek god, leaving millions already wishing for summer. While we’re still bracing for some cold months ahead, it doesn’t mean we can’t pretend it’s summer — at least with our food choices.
Nothing reminds me of summer more than a colorful pasta salad. Millions of iterations of this dish exist, but I prefer to keep my pasta salad simple. All you need are some veggies and left over pasta.
Here’s my summer pasta salad recipe that’ll cure the winter blues.
Summer Pasta Salad Recipe
Ingredients: (Serves 4-6)
- Italian dressing
- 1 box of cooked pasta (any shape)
- 2 carrots
- 1 green pepper
- 10 wax beans
- 1 small tomato
- 1/8 cup Parmesan cheese
- Salt and pepper
Happy (almost) Thanksgiving! The holiday of tryptophan and lumpy mashed potatoes is almost upon us and of course that means last minute scrambling to create your own contribution to the dining room table.
Now that I’m an adult (sort of), I’ve decided it’s my duty to add my own concoction to this year’s Thanksgiving feast.
After running down the highly scrutinized menu, I noticed that no party guest volunteered to offer the apple pie. Appalled at our family-wide lack of attention to detail, I decided it was my mission to complete our dinner setting and compose a perfect pie specimen, delicious enough to impress my Nana.
Obviously, when attempting to impress your grandmother, you’re required to scour the internet for recipes claiming to be fifth-generation, first-prize-winning apple pies. And that’s exactly what I did, with minor adjustments.
I love trying new cooking techniques. Most recently, I attempted poaching. Not the endangering elephants kind, but the cooking something by simmering it in broth kind.
The poaching protein of choice: mahi-mahi. The poaching liquid: chicken broth, white wine, and rosemary. The outcome: delicious.
Poached Mahi-Mahi with Tomato Caper Sauce
Ingredients for fish: (Serves 2)
- 2 mahi-mahi filets
- 3 cups chicken broth
- 1/4 cup white wine
- 2 sprigs rosemary
My first week at a desk job and I’m already pulled back into the kitchen. My new office held a company wide dip off. You heard me right, a dip off.
The eccentric CEO put out a call to action for the most creative dips. Entries spanned from salsa to cookie dough spread. Each entry was rated on taste, appearance, and creativity and the wining entry received a $250 grand prize.
My Mom’s Kitchen
I recently graduated from college. Whoohoo! Right now, I have a job in my hometown and am saving some money by living with my parents (Thanks Mom and Dad).
Although living at home has numerous benefits, I do miss having my own kitchen. Krusty wasn’t an optimal cooking environment by any stretch, but it was mine. I knew where we stored the Cayenne pepper, which were the old eggs and the new eggs, and how many dishes I could pile into the sink before they toppled over.
My new kitchen space is more of an enigma. On the bright side, it’s clean, fully stocked, and the stove is level. I guess I can’t be too upset.
Don, my roommate’s live-in boyfriend, loves buffalo wings. He is also slightly health conscious, so he asked me to make him a healthier version.
I love cooking for Don because he always compliments my food, so obviously I said yes.
After some research, I pulled together a few recipes. The baked version does save some deep-fried calories, but considering wing sauce is a mixture of butter and hot sauce, you’re not doing your waist a huge favor.
With that said, if you’re going to eat buffalo wings, why not make them baked? Here’s the recipe I came up with.
Baked Buffalo Drumsticks
Ingredients: (Serves 2)
- 5 chicken drumsticks
- 3/4 cup all-purpose flour
- 1/2 teaspoon Cayenne pepper
- 1/2 teaspoon salt
- 1/2 cup melted butter
- 1/2 cup hot sauce
This week, I took on the flank steak challenge. Well, it’s not so much of a challenge, more like me buying flank steak and having no idea what to do with it.
Luckily, I took some advice from my flank steak-loving roommate and turned a tough piece of meat into a juicy and delicious dinner.
Broiled Italian Flank Steak
Ingredients: (Serves 4)
- 1.5 pounds of flank steak
- 1 cup Italian dressing
- cooking spray