There are days that you want to sit down to a steak and potatoes, and days you want a little bit of a lighter meal. Enter the frittata. Traditionally a breakfast food, I've been known to eat it for lunch or dinner. Throwing in a variety of roasted vegetables keeps it interesting and colorful.
The day is near, the day is here: It's cherry season! While some fruits are better in the summer months, but you can get them all year long (think strawberries, raspberries), cherries are only around on the shelves for a few short months! That's why I get excited every year when I spot them. That and because they're delicious.
Remember the fully-loaded cheesecake I presented last week? Well some commenters weren't too happy with it, declaring it way too decadent, even for once a year. So I think they'll be happier this week, with a light summery salad celebrating the best produce has to offer - a perfect post-Shavuot detox.
Can you guess America’s favorite ice cream flavor?
If you said vanilla, you’re right—by a large margin. Vanilla’s runner-ups, according to the International Ice Cream Association and the International Dairy Foods Association, are chocolate and butter pecan.
I once interviewed a prominent cookbook author about Chanuka foods, and how all things fried are totally tasty. She told me: "I always say you can take a lego piece and throw it in the fryer and it is so delicious." Fried things are obviously delicious, and I'm a sucker for a perfectly crisp french fry. But frying everything all the time is... not exactly artery-friendly. Luckily, we can get that crispy crunch in other ways, as with these golden-brown baked polenta fries.
Apparently, today has been declared Hummus Day, though I have no idea why. Judging by the sheer number of packaged hummus varieties available, it seems as if this chickpea dip is as everyday as fare like like breakfast cereal and potato chips.