During these dark winter nights, I get really sleepy and don’t feel like cooking a big meal. But because it’s cold outside, I still want to eat something warm and comforting with a lot of flavor. I frequently turn to simple meals like this one- meals that use ingredients I tend to have in my kitchen and require minimal effort. To make this cous cous, preheat your oven to 400ºF, and begin preparing your vegetables. For 3-4 servings, cut 1/2 … Continue reading
For a long time, I zested my citrus and then it went to waste. I’d put the fruit in the fridge, but it would quickly turn rock-solid, and I wouldn’t be able to use it. My hardened lemons and oranges became so annoying that I complained to friends, and one of them offered up the perfect solution. If you wrap your zested fruit in plastic wrap and place it in the fridge, the plastic will act as a second skin … Continue reading
The best part of working downtown is getting to revel in DC’s almost over-booming food truck scene. Every food niche has a home aboard one of the many, many trucks, so lunch is never boring. People who aren’t familiar with them sometimes think it’s gross to eat food from a truck, and while some are nasty, the majority of them are incredibly delicious and even gourmet. I’ve done some serious truck testing, and now, you don’t have to. Use this … Continue reading