I love good dim sum: the social ritual of it wedded to delicious, savory bites. As a graduate student at Columbia in New York City, I would go with a group of friends to Chinatown from time to time for classic dim sum, sitting down in a cavernous space with white tablecloths on large round… Continue reading Dim Sum at Da Hong Pao
Hubby has started making bagels from scratch. They were a success from the first batch: perfect glaze on the crust and chewy texture inside. Cream cheese goes splendidly with bagels, and he had the idea to enhance the cream cheese with veggie and salmon. We diced carrot and celery, then mixed them into half the… Continue reading Cream Cheese 2 Ways: Veg and Salmon
Frittatas are good to make for weekend brunch, when you have more time to do prep. Feel free to get creative. The basics are a lot of eggs and some dairy. Other than that, let your palate guide you. Ingredients: 2 medium potatoes, chopped into cubes 4-6 bacon slices, chopped 1-3 stalks lettuce, chopped 10… Continue reading Frittata with Bacon, Potato and Lettuce
I've rediscovered potatoes. They're versatile, able to be the main event or the side dish. They can have various textures, and they absorb flavor well. This dish is good for brunch or lunch, or as a side dish for dinner. Celery and tomatoes give it pops of color and freshness, and mushrooms add textural variety… Continue reading Roast Potatoes with Mushrooms
I can't take credit for this; this is hubby's idea. And a great idea it is. We had a can of corned beef that had been sitting in the pantry for several months, and he incorporated it into a roasted potato dish. The bacon enhances the flavor, and the eggs make it perfect for a… Continue reading Corned Beef and Bacon Hash
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