Back in May, I wrote about a Morrocan-inspired side-dish that I tried out. A dish of braised carrots using dried figs instead of raisins, it was really quite good served with rice, fish, and even beef. When I decided to revisit this recipe again, it was because I’d picked up some red carrots at the […]
One of my favorite holiday-time appetizers is crab dip. I like the recipes that call for the dip to be creamy and cheesy, with a little melted cheese (care of the broiler) on top; the classic Hot Crab Dip recipe from Food Network is a good starting point if you’re looking for a recipe. Once […]
Today’s last-minute gift idea is a cookbook. If you have a cook in your life who really relishes fresh ingredients, the process of cooking, and many different kinds of cuisines, I will say that you can’t go wrong with Eric Ripert’s book, Avec Eric. (The awesome TV show is also available on Hulu.) I’ve mentioned […]
One of my favorite thing to do for holiday gifts for co-workers and friends is to make some kind of food-related item that I can make in batches. It’s easy, affordable, and fast. In past years, I’ve made different kind of biscotti, created little jars of whole wheat cardamom pancake mix, and made cookies. This […]
Today, I started my day with a glass of almond milk. Light, a little nutty, and just a tiny bit sweet (from dates), it’s a nice alternative to cow’s milk (which alas, I cannot drink anymore as I become more lactose intolerant) and a nice change of pace from soy milk. Like many people, I […]
Hello! I know it’s been awhile since I’ve last blogged. It’s not that I haven’t wanted to. In fact, I have lots of photos and ideas saved up since that last pudding post, but honestly, between work and personal craziness, the last two months have been quite hectic here chez Zontee. But now that things […]
Chocolate deliciousness…with tofu.
Roasted carrot and sweet potato “fries” are easy to make. Just toss your long strips of carrot and sweet potato with a little drizzle of olive oil, a little paprika, and chili powder. Roast in the oven at 375 degrees for 40 minutes or so. Toss the veggies about halfway through roasting to get even […]
I find that because my favorite pie crust recipe makes two crusts–and because I usually make quiche or open-face pies–I end up throwing one in the freezer for a later date. It’s convenient to have a pie crust on hand when you want to put together a quick brunch or dessert item. In a previous […]
As a kid, I never liked mayonnaise on my sandwiches. I didn’t like the weird creamy texture of the stuff from the glass jars. Because of that, I never keep mayo in the house, even though as an adult, I find that there are lots of good uses for mayo. For instance, recently, I realized […]