Remember when I told you that my husband pretending to like brie when he really didn’t was almost the downfall of our marriage? Well, another little “food fight” Jeff and I have is over Sloppy Joes. He insists on eating them with a fork and knife. I say that the very essence of the sandwich is, well, sloppy, and thus should be required to be eaten as a sandwich in all of its messy glory. What do you think? Help us settle this debate!
Today is the first day of Spring! Unfortunately, here in Michigan, it really does not feel like it, as it is still cold and gloomy. But that hasn’t stopped me of dreaming about when the weather catches up with the season we’re technically in. I cannot wait to go for a bike ride. While my husband keeps reminding me that I actually could go for a bike ride right now, having to bundle up in a coat, hat, gloves and scarf, and veer around giant puddles of melting snow isn’t quite the leisurely bike ride I had in mind.
I think I’m going to send winter on its way by refusing to cook any more of its favorite foods. I’m going to start making burgers and hot dogs, so take THAT, winter. But, since I’m also aware that warmer weather = shorts and tank tops, I want to make sure that this Spring-inspired food is nutritious as well as delicious!
In this monthly series, I commit to cooking whatever is on the cover of Bon Appetit, Saveur or maybe some other food magazine. There’s a reason these particular dishes are on the cover – they’re usually the best recipes in the magazine.
I’m gonna lay some honesty on you guys. I’ve dreaded this post for weeks because I hate these photos. I kind of blame Bon Appetit for putting Chicken and Dumplings on the cover. Hello, plate of brown food. But, in the spirit of one of my New Year’s Resolutions for this blog being “keep working on my food photography,” I’m going to try to dissect what went wrong and figure out how I could have improved these photos. If you’re not interested in food photography, I would suggest you just skip straight to the recipe – it’s more delicious than these photos would let on.
OK, so first of all – yes, this is obviously a plate of brown food. While Bon Appetit was somehow able to pull this off (maybe because they had more interestingly shaped mushrooms than I did?), I did not pull it off. The magazine cover image seemed to have a variety of shades and depths of brown, whereas I ended up with one yucky shade of tan-beige-brown. But, be that as it may – I cooked the cover recipe, and this is how it turned out for me. [Read more...]
While I don’t keep a formal “Kitchen Bucket List,” sometimes I’m surprised there are still things left on this informal mental list. I mean, I cook every single day. How are there still dishes I haven’t tried? I guess that’s the beauty of cooking – there is always something new to learn and create.
Coq au vin is one of those things that I’ve been meaning to make forever. It sounds fancy, but it’s just a French phrase basically meaning “chicken with wine.” Whenever I see it on a restaurant menu, I immediately order it. It’s soul-warming comfort food at it’s finest. Chicken braised in red wine until it becomes melt-in-your mouth-tender, with pancetta (or bacon), mushrooms, onions and other aromatic veggies.
Welcome to Foxes Love Lemons’ WEEK OF DIPS! I’m bringing you all sorts of dippin’ goodness so you can find a recipe your party crowd will love for the big game!
If you come to metro Detroit for the first time, what’s the one thing you have to eat or drink? Answers will vary, from coney hot dogs to Faygo Red Pop to apple cider from our area’s many cider mills. If you ask me, I would tell you that you must have a chicken shawarma pita sandwich. Shawarma is very similar to gyros in preparation – the meat is marinated and roasted on a spit, or grilled. It is then served as a platter, or stuffed in soft pita bread slathered with garlic sauce.
Have you ever accidentally made enough food to feed a small army? Mind you, my family is not a small army. There’s just my husband and I, and our pooch (but dogs can’t eat soup). But there I was, with a slow cooker bubbling over with FOURTEEN CUPS of soup. Um, oops.
I think the problem stems from the fact that when I make soups, I don’t start out with any measurements in mind. I just throw stuff in, eyeballing it as I go, and at the end, realize how much the ingredients have really added up. I also have a very large slow cooker (in addition to a smaller crockpot). I normally use this large one for parties where I’m serving a big batch of chili or meatballs or something. But somehow, this soup got made in the large one, and now my freezer is full of this stuff. I was able to give some of it away, but we’ll still be eating it until mid-July probably!