Seafood and San Diego go hand in hand. It’s impossible to live miles from the coast without stumbling upon a fish shop stacked to the gills with scallops, shrimp, crab legs and all manner of filets. Are we spoiled? Well … yes, but you already knew that since we’re lucky enough to live in San […]
Pork tenderloin with a sassy, spicy rub is an elegantly fast way to get a fabulous dinner on the table in the time it takes to chop a salad.
Chimichurri sauce is one of the easiest ways to add some zing to grilled meats, from steaks to chicken to fish. Chimichurri sauce whips up in a flash – even faster if you’re using a food processor. This recipe, adapted from Williams-Sonoma, uses white wine vinegar, but if your pantry is stocked with red wine […]
Every once in a while I like to shake things up in the kitchen, testing out a new take on an old favorite. In this case, steak. We are red meat eaters in my household, although we’ve cut back to once a week or once every other week. Usually it’s a filet or flank steak […]
Whether it’s drizzling or pouring cats and dogs, rain falling from the sky calls to mind just one thing: stew. (And bad traffic, since no one in Southern California knows how to drive in the rain, so two that’s two things, I suppose.)
Before our trip to France last month, I decided to start experimenting with some of the food we’d discover along the way. As my mind wandered into French fantasy food land, I experienced visions of dining on gluten-free sole meunière, popping over to Marseille with our six-year-old to slurp up bouillabaisse, and consuming bottle after […]
Surely I’m not the only one rolling the charcoal grill onto the patio and dragging the lump charcoal out of the garage. But maybe I did get a wee bit of a head start on the whole Memorial Day grilling thing. Yesterday found me in the kitchen right before school pick-up with just a few […]
Stop by my house on a weekday, say around 4:00pm, and you’ll find me face first in the freezer. And as I stare into the freezer, two thoughts cross my mind: is there anything in there that’s dinner worthy, and just how fast can I defrost a two-pound hunk of meat.
This is a marinade I turn to again and again when I’m short on time but want to pack a ton of savory flavor into meat. Most likely you’ve got everything in your pantry already: coffee, balsamic vinegar, brown sugar, olive oil, garlic. Ideally I’d use a two-pound flank steak but the marinade works well […]