All posts tagged: Tasty

We’re Hungry For: Deviled Eggs

You have extra hard boiled eggs right about now, I can tell. Let’s make a delicious snack. Helen Jane’s Deviled Eggs Ingredients 6 hard boiled eggs 1/2 cup mayonnaise 1 tablespoon dijon mustard 1/2 teaspoon salt 4 slices bacon 1 tablespoon minced parsley Directions 1. Cut the 4 slices of bacon into tiny, bacon bit sized pieces and brown in a pan. When cooked through and crispy, drain on paper towels. Taste three bacon bits because you deserve it. 2. Peel hard boiled eggs and slice them the long way, narrow top to bottom. 3. Pop the yellow yolks into a medium bowl and mash firmly until the consistency of damp yellow sulphury sand. Add mayonnaise, mustard and salt and stir through. 4. Also to your bowl, add 3/4 of your bacon bits and 3/4 of your minced parsley. Stir through. 5. Put mixture into a large plastic bag and snip off a corner, piping the mixture back into the empty holes of the hard boiled egg where the yolks used to be. 6. Sprinkle …

Butter

Since spending six months abroad in Madrid, I often follow the Spanish method of enjoying breakfast. Instead of scrambled eggs and bacon, I dive right into thinly sliced jamón Ibérico on freshly toasted bread and chunks of cheese. I continue to fall hard for manchego, large croissants slathered with butter and a dollop of a fruity jam. It brings memories of a host mother who spoke very little English but knew food to be the universal language. “Quieres un sandwich, Heather?” she asked as I rushed to get out the door. I would take her up on the offer of tortilla Española on soft bread. She put butter on that, too, and offered it up with a grin. *** I share this anecdote as a way to show you how far I’ve come. You see, I used to be afraid of butter. Being asked whether or not I would like butter for a roll, or on mashed potatoes, caused a panic. I would hear the word “butter” and my chest would tighten. My face would …

The TueDo List: Donut Day, BBQ, Tasty Reads + Chef, The Movie

Looking for some tasty things to do this weekend? Read–and eat–on. Today is National Donut Day! Today, Friday, June 6, is National Doughnut Day, which is a holiday I can fully support. I knew that Krispy Kreme was hooking customers up with a free doughnut to celebrate, because my mom keeps reminding me. Dunkin’ Donuts will also hook you up if you buy a drink, and so will a few other fried dough purveyors across the continent. And if you feel like going doughnut DIY? Stacie Billis from One Hungry Mama did a roundup on Cool Mom Picks of eight easy doughnut recipes that–she swears–you can make at home. She even throws in some pan recommendations so you’ll have the perfect doughnut-making gear. Mid-Atlantic Barbecues It’s a big weekend for barbecue in the Mid-Atlantic region. The 12th Annual Big Apple Barbecue Block Party comes to New York City, with several pitmasters from NYC joined by competitors from as far away as Texas and Mississippi. Meanwhile, the Beltway BBQ Showdown hits the Prince George’s County suburbs of Washington, …

Tasty Life: You Gotta Meet My Girl, Za’atar

Za’atar is the granola of the spice family. (Photo: Nancy Gonzalez/TueNight) Try defining the word “tasty.” Can you do it objectively? Even word arbiters have trouble being impartial — one of the Merriam-Webster entries defines tasty as “having a good flavor.” Good according to whom?  When it comes to matters of the palate, there is no boss of you. There’s no right or wrong answer, and my “tasty” may be worlds apart from yours (especially if it involves a half-inch of jarred mayonnaise in between two pieces of white toast). Who am I to judge if white goop makes your world spin? As my father — who passed more than 30 years ago — used to say, “That’s why there’s vanilla and chocolate, Kimberly.” Tasty is the truth — as you know it — Ruth, and no matter how much our respective versions of the truth may vary, we all are in its pursuit. A life without tasty seems like a life half-baked, after all. To that end, and because I spend most of my …

My Mac and Cheese Obsession (And a Recipe To Die For)

Oh, your curves: I trace them with the tip of my tongue. Your milky pale form, your creaminess. I close my eyes and nibble, just a bit. And then I shove a giant spoonful into my mouth. Oh mac and cheese. I objectify it like a really fine, tan Southern man from Tennessee wearing nothing but cowboy boots and a Four Roses Bourbon t-shirt. Mac and cheese is good even when it’s bad. Kinda like French fries and sex. You see, being a mac and cheese aficionado does not make me a mac and cheese snob. If you’re one of those Velveeta haters, stop reading right now. That shit is not from this earth whatsoever, but many cooks agree it’s essential to an amazing, creamy dish. I’m easy like Sunday morning when it comes to mac and cheese recipes. I don’t care what kind of cheese is used (though I do prefer some over others). Don’t care the shape of the noodle (yes, sure, some cradle the sauce better than others — but whatever). Don’t …

My Saturday as a Smorgasburg Vendor OR How I Stumbled into a Second Career

Last Christmas I gifted my co-workers with some of my homemade granola — a mixture of  oats, groats dried fruit (apricots, golden raisins, dried cherries and more), sunflower seeds, chopped almonds, walnuts and sweetened with a hint of maple syrup and honey. I’d just started making it as a hobby. They devoured it and asked me for more. One of the partners at the restaurant where I work (I’m a manager at Blue Ribbon Sushi) wanted to sell it, so we collaborated, and voila! My own line of Granola. After only a few months, it made the Best of New York. This was fast turning into a second career! I finally gave it a name — Dailola, a combination of my two rescue dogs’ names, Dailo and Lola (you’ve seen their photos here on this very website) — and a portion of the proceeds is donated to New Spirit Australian Shepherd Rescue. And now, every Saturday, I sell my granola at Smorgasburg in Williamsburg, Brooklyn’s 100-vendor food fest. Somehow, in addition to my day job, I manage to squeeze in …

Taco Tuesday: A Spicy, South of the Border-Style Tradition

How can we not love Taco Tuesday? (Photo: Jennifer Hill/TueNight) Taco Tuesday is a tradition in warm weather climates (and beyond) across America. It’s an excellent excuse to kick back with a margarita and chow down on a quintessential Mexican food staple. Since I’m from Arizona (and half-Mexican), tacos are comfort food, celebration food, a simple dinner during the week and part of a fiesta of dishes for weekend dinner parties. In other words, there’s always a good time for tacos. The contents of my fridge center around this principle: At any one time, I can rustle up two things: homemade chicken noodle soup and tacos. Whether it’s for illness or dinner, I’m prepared. This means that a homemade roasted chicken (or store bought rotisserie chicken) features prominently in the line-up every couple of weeks so that I can cook the carcass for soup and freeze the leftover chicken meat for tacos or enchiladas. There is generally a packet of organic ground beef in the freezer as well. One of the great pleasures in life …

10 Songs to Whet Your Appetite

There’s nothing like hunger to get a starving-artist songwriter thinking. At least I think that’s true, based on the sheer number of songs dedicated to culinary delights, real and imagined. Herewith a playlist of tasty-sounding songs that celebrate all things scrumptious. 1. Church by Lyle Lovett You shouldn’t start a meal without a moment of gratitude for the labor of those who made it possible, so we’ll start with a Texas prayer that celebrates gospel, country cookin’ and comedy. Lovett’s trapped in a church service where the preacher just won’t wrap up the sermon and let the congregation get to all the deliciousness that awaits it in the parish hall. So he takes matters into his own hands. The message: Even God wants you to get some of that good cornbread. 2. Black Coffee in Bed by Squeeze Technically coffee’s not breakfast, but when all you have left is a stain where your love’s coffee cup once was, well, maybe that’s all you feel like eating today. Though I’ll point out that many a strained …

Feeling Your Eats: Memoirs Chronicle Life With Food

I once wrote an entire blog post about the difference between “memoirs with recipes” and “memoirs, with recipes.” It’s the latter that I prefer, books in which recipes are not the main course, but a sweet lagniappe appended to excellent, incisive writing. So when I learned that this week’s TueNight theme was “Tasty,” one book sprang immediately to mind: Blue Plate Special: An Autobiography of My Appetites by novelist Kate Christensen, which was recently released in paperback. In her prologue, Christensen (The Epicure’s Lament, The Great Man), says: “Food is a subterranean conduit to sensuality, memory, desire, but it opens the eater to all of it without changing anything.” To change something through eating requires the eater to connect the conduit to its source — and that can be painful. No wonder Christensen’s first included recipe is called “Dark Night of the Soul Soup.” All of her appetites are addressed in Blue Plate Special, including those a lesser artist might have chosen to discreetly gloss over, like her adolescent fumblings towards domestic normalcy in a …

Two Easy-to-Create Summer Treats — Perfect If You Hate Cooking

I’m so not a cook. Unlike my husband, I get no joy from poring over cookbooks, searching for spices, flipping steaks or stirring pots. But I do get a little glory now and then due to these foolproof, crowd-pleasing recipes I’ve learned to perfect. They’re guaranteed to wow summertime guests with very little effort. So if, like me, you’re not a culinary queen, try making one or both of these warm-weather winners. Blueberry Vodka Yes, you need to think ahead to conjure up this fruity cocktail, but it’s worth the two-to-three-week prep time, especially if you’re hosting a party. This drink is all about its color, so make sure you serve it in clear glasses to highlight the libation’s pretty hue. Serves about 10-12 (one cocktail each) Ingredients Blueberries (at least six pints) Vodka (750ml bottle). No need to spring for top-shelf stuff — any decent brand will do. We usually use Skyy. Directions 1. Place the blueberries in a large pitcher, then pour the vodka over them (you may need to split between two pitchers if you don’t have …

Margit’s Note: Take a Bite

Chewy, juicy, sour, sweet, spicy, yum. This week we’re smacking our lips, sharing our recipes and unveiling a brand new column — “Tasty Life,” by former Washington Post food columnist and cookbook author, Kim O’Donnel. Kim will be sharing delicious recipes with a dash of life and memories mixed in — the way most of us think about food. Like that chocolate marshmallow ice cream cone that fell to the ground when I was six. A calf (yes, a calf) at Merrymead Farms mooed and scared the bejeezus out of me; I jumped, and splat. Cone down. And yes, I am now quite a-feared of cows; and I covet chocolate marshmallow anything. Adrianna has a less scary, more lovely moment — with squid. For her, the taste and smell of calamari is “like summer and lavender and the Adriatic ocean.” The first bite sends her back to her honeymoon in Croatia. “It tastes like kissing my new husband.” Susan says a bite of an ice cream sandwich soothes. “They stopped me from crying as a kid. My dad snuck …