I see you, Rio. Hosting these Olympics like a boss. With your Ipanema and your medals and your Copa-Copacabana (the hottest spot north of Havana) and such. And let’s not forget your Cachaça and Caipirinhas. Cachaça…Caipirinha Cachaça is a Brazilian alcohol made from fermented and distilled fresh sugarcane juice and the hallmark ingredient in → Hungry for more?
There’s something about fall, and especially Thanksgiving, that makes me crave pomegranate (especially a pomegranate martini). Maybe it’s the fruit’s bright red shell that surrounds the ruby red seeds, or arils, inside. I want to snack on them and make everything from vinaigrette to cocktails (like a pomegranate martini) with the fruit itself or → Hungry for more?
A squeeze of fresh lemon or lime juice can brighten up just about any dish and I’ve got an easy tip to help keep you in the juice — the real deal, not the processed stuff in the plastic lemons and limes — freeze them! Freeze Citrus Juice That’s right, you can freeze fresh citrus → Hungry for more?
There’s a time and a place for everything (or so the saying goes). Today is the time and this is the place to celebrate all things guacamole. For those of you who haven’t discovered this creamy, avocado goodness, guacamole is a Mexican dip made by mashing avocados together with other ingredients for flavor. Diced → Hungry for more?
Pasilla Chile Guacamole Just a sprinkle of Pasilla Chili Powder makes a world of difference in this guacamole. It’s earthy, warm and spicy, so add a dash at a time. Makes about 1 1/2 cups. Ingredients 3 medium avocados 2 tablespoons finely-chopped red onion 2 tablespoons freshly-squeezed lime juice 1 tablespoon garlic paste 1 → Hungry for more?
I had the best Thai food of my life…in Paris…over the Thanksgiving holiday. Go figure, right? We’d spent the day strolling the rues, treated our daughter to a very hip art exhibit then headed out into the rain and cold in search of dinner. Can we talk about the contrasts of Paris? It is one → Hungry for more?