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Monthly Archives: April 2012
The arepa is a beautiful thing for glutards. It’s a Venezuelan sandwich pocket made entirely out of Masa Harina. When I’m out of Udi’s bread and am too cheap to buy another $6 loaf, I turn to my pantry and whip up a batch of arepas to keep in the fridge for all of my sandwich whims.
Though most of my catering clients don’t care whether or not something is gluten-free, I’ve taken to making mini versions of these arepas to serve as cocktail fare. They are dirt cheap, and if you cut the little patties in half and serve them open-faced, you can double your yield.… Continue Reading
I haven’t been much of a breakfast person in my twenties. Who has the time? But ever since my dad started spelling my name out in bread (see #1 below), I’ve had a soft spot for toast. These days, now that I’m gluten-free, my toast ritual has adopted a few more specialty items, like Udi’s bread (#5) and Earth Balance’s butter spread (#7), which my roommate Caitlyn used to buy and I used to secretly eat. For this week’s favorites, I put together all the other toast-related items that I would own if I was a classier person, and not one who 9 times out of 10 eats breakfast in her underwear.… Continue Reading
What’s Eating You? is a weekly advice column where I answer all of your burning cooking questions. To get the ball rolling, I’ve asked some of my friends to send me theirs. If you’d like your kitchen dilemma solved, feed it to me here.
Ben A. is a lawyer. He once made risotto four months ago. This is his office hat. Yep. Just another day at the office.
Ben, I believe you consumed more burritos per capita than anyone else in the state of Rhode Island when we were in college.… Continue Reading
I know what it’s like to throw your own book party. Last May, Cara and I spent a week making hundreds of Rice Krispie balls and Mini PB&J cake-witches, and stressing about whether or not people would show up. Throwing a book party is not that glamorous, it’s certainly not that cheap, and unless you drink upwards of 5 vodka sodas, as I surely did, it’s usually pretty stressful. So when Meredith Zeitlin approached me to do the food for the launch of her new young adult novel, High School & Other Unnatural Disasters, I recognized a fellow first time author in need, and said: let’s do this.… Continue Reading
Spicy Black Beans
Yield: Makes 4 cups
- Two 15-ounce can black beans, rinsed and drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- 1 teaspoon hot sauce
- 1 cup chicken stock, veggie stock, or water
- Juice of 1 lime