Light and flavorful, here is a super-easy, clean, and low-carb way to enjoy a lovely crab salad. The herbs provide an interesting, subtle flavor that highlights the crab, instead of overwhelming it with a lot of cream or butter. And also, herbs are pretty. Aren’t they? Continue reading
Behold, the humble red radish, my namesake. Broiled, the bite goes away and they almost resemble baby red potatoes – I’m not kidding – but with a tiny kick remaining… and NO CARBS, BABY. My husband mowed ALL of these (I had a dainty few). OK maybe 2/3 him, 1/3 me. LOL. My point is, they’re really good. I feel like this could be the next cauliflower. (Veggie that gets all kinds of star treatment due to being a carb stand-in!) Continue reading
These are completely addictive. Consider yourself duly warned. And if you’ve got some leftovers from chipotles in adobo because maybe you made smoky butternut squash and black bean ragout with pepitas and feta, then Radish On, Radishers! Because I have a most excellent way for you to use it for these roasted cashews. 😀 Continue reading
Crisp, cool, gingery and refreshing. Plus a mystery solved! How do restaurants make those beautiful glass-wrapper rolls? IT’S SO EASY. If you can roll a burrito, you can do this. Promise! We have even made this on a work-busted Monday night (we did make the Asian slaw on Sunday, a good make-ahead trick because that stuff gets better when it sits). This post is a little photo-heavy because I wanted to show you how to do it. Please comment to let me know what you think about having more process photos! Continue reading
Those little orange bubbles are salmon roe caviar, which you may have had before on top of sushi rolls. Each bubble is a burst of salty, fishy goodness! A small container is not very expensive at the Japanese or Asian market (I paid $4.50 for enough to make 20 crackers). The trick is to rush it home, well-chilled if possible (my shop provides free ice, but you could also bring your own cooler, or buy some frozen items and make sure they’re in the same bag). When you get home, put it directly in the fridge, then eat it the same day. I’ve borrowed from the Russians to create this fun East-West fusion appetizer. And IT’S SO EASY. Impress your guests, or just yourself!
Let me explain what I mean by borrowing from the Russians: A Russian way to eat caviar is on blini (buckwheat crepes) with sour cream, red onion, and diced hard cooked egg. We had this in a restaurant and loved it. Inspired, but knowing making blini is an involved process, I came up with sesame rice crackers, sour cream, and chopped green onion. If you feel like sprinkling on some finely-diced hard-cooked egg too, by all means. It’s swell! Continue reading
This is one good-looking and delicious chilled soup. We could not stop eating it. A most excellent light and guilt-free appetizer for your summer nights. Serve it in martini glasses for guests – and it’s great for guests because there is a nice make-ahead trick. Also, you can pretend you’re in Spain because it’s from a super-awesome Spanish cookbook. What’s not to like? Continue reading