If there is one thing David misses about Miami, it’s the abundance of Cuban fast food restaurants. I have also given in to their deliciousness. Flavorful chicken, black beans, rice, and plantains sometimes even find their way into our suitcases and back to DC. To celebrate summer freedom, I tried to recreate the meal at home. And these black beans are worth smuggling over state lines. We ate them as part of our Cuban feast, in breakfast burritos, in dinner … Continue reading
Egg salad is underestimated. It is tasty and pretty, and if deviled eggs can come back in style, then hope is not lost for an egg salad renaissance too. My ideal egg salad has chopped egg (no slices) and lots of crunchy bits. I am also not a huge fan of mayo, so this mustard/yogurt binder is the perfect replacement. I made this batch of egg salad for a celebratory breakfast picnic with David and Stella- a wonderful way to … Continue reading
Here is another winning recipe from my cooking class. I thought this balsamic salad would be so boring, after all, it’s just a mesclun mix. How wrong I was. I make this salad dressing all the time because it is really easy to whip up and its tangy sharpness brings a great counterbalance to rich foods. One bite of cheesy lasagna, followed by one bite of bright salad to break up the heaviness. It’s a match made in heaven. To … Continue reading