With vegetarian houseguests arriving, I wanted a new idea for a side dish that would go well with the stuffed anaheim chiles that I was preparing for dinner. I came across a recipe, along with an enticing picture, for corn cakes with a tangy, roasted vegetable salsa. As it turned out, I was not ...[ get the full recipe ]
When a cooking experiment starts out with unwrapping 40-50 pieces of chocolate candy, how can you go wrong! But you ask, "where did the idea for this experiment come from?" You won't believe it, but it started out with me trying to count calories ... You see, we had five house guests coming for ...[ get the full recipe ]
Recently, I had the opportunity to eat at Cucina Rustica ("CR") in downtown LA. It is at the corner of Wilshire and Figueroa (888 Wilshire Blvd.). CR offers a warm atmosphere and a cozy bar downstairs with food and great happy hour wine deals. Try the thin-crust Vulcano pizza with pepporoni, sausage, and sliced, fresh jalapenos ...[ get the full recipe ]
Ingredients 12 oz. can frozen limeade 2 oz. fresh squeezed lime juice 6 oz. tequila 3 oz. triple sec 18 oz. water (or ice cubes for frozen margaritas). 2 lemons, cut into 3/4 inch pieces (optional) 2 limes, cut into 3/4 inch pieces (optional) Salt, if desired Instructions Freeze lemon and lime pieces (optional). On the rocks: Combine ...[ get the full recipe ]
My favorite pizzas have ultra-thin, crispy crust like one finds in Italy, so I have been experimenting with different crusts for a while now. The secret seems to be using a cracker-type recipe instead of a yeast-based dough. This also has the additional advantage that you don't have to wait for it to rise, so you can ...[ get the full recipe ]
