DailyWaffle

FridayNightSlice: DailyWaffle Deluxe

If you're a Trader Joe's shopper, you know some items don't stick around long. They appear on the New Items shelf one week and a month later, they might be gone, not popular enough to keep their shelf space. I worry that the Hot 'n Sweet peppers are going to be one of those items, especially around here, where most people ask for 1-star spicy at restaurants. These little peppers are fan-freaking-tastic on pizza and they're one of the items on today's #FridayNightSlice -- the DailyWaffle Deluxe.

June 20, 2014

Dessert Recipes

Made: Cake Merchant’s Vegan Double Chocolate Cookies

Premise : Chocolate Chocolate Chip cookies gone vegan. Recipe: Cake Merchant’s Vegan Dark Chocolate Olive Oil Sea Salt Cookies Tweaks: I used slightly less granulated sugar (er, no I didn't measure) since I was using Pacific Foods' vanilla almond milk, which is sweetened. I also used mini chocolate chips to give these a better shot at…

June 11, 2014

Recipes Side Dishes

Keep It Simple, Smarty: Sesame Sugar Snap Peas

Read recipe headlines or captions and you might think cooking has turned into a version of Name That Tune. Take any dish, let’s say a salad in this case. Can’t you just see it, opponents stand across from each other on a cardboard cut out game show set, sizing each other up, looking for tells. The Good, the Bad, and the Ugly practically plays in the background. “Jim, I can make that salad in 7 ingredients,” says Contestant #1. “I can make it in 5,” replies Contestant #2. #1 rocks from left foot to right to left again. “Uhhh, Jim, I can make it in 3.” Sensing uncertainty, #2 points, “Make that salad.” Alright, let’s do it. Easy peasy Sesame Sugar Snap Peas.

May 29, 2014

Pasta Recipes Salads

Two-fer > Sun-Dried Tomato Pesto Pasta (Salad)

It’s the waiting that kills me. The calendar says late May, and yes, we’ve already been teased with some beautiful sunny days, but summer isn’t yet here. It’s a promise, it’s right around the corner. And as much as I like diving head first into a tomato salad, it’s not time yet. It is time…

May 25, 2014

Recipes Travel

How to Stock a Vacation Rental Kitchen

Resort vacations hold a certain allure with quick access to restaurants and poolside drinks and two towel refreshes a day, but if you’re traveling with more than two people or for an extended period of time, a vacation rental just might be the way to go. In major cities, a well situated apartment can give you a good home base for seeing the sites; at the beach, it can you give the peace and quiet, and privacy you just won’t get at a hotel. And, you can cook for yourself. On the one hand, some would say, “It’s vacation – why would you want to cook?” Well, if say, you’re entertaining the idea of a trip to the north shore of Kauai, a vacation rental with a kitchen gives you the flexibility to really enjoy farmers markets and eat local on your own. Depending on your budget, it can help save a few bucks as well.

May 21, 2014

Travel

Flying to New York for a Froyo Break

I blew through New York City a couple of weeks ago, rolling in on a Red Eye Tuesday morning, and jetting out on Wednesday evening. Road warriors, I do not envy you. The red eye is a killer. Even with my short legs and an open row --3 seats worth of luxurious space -- the shuteye I got was somewhere just north of dozing. I checked into the hotel, flipped on the TV, and after a shower, I looked down onto the street below at what I can only describe as an oasis. Green letters emblazoned at street-level. In my best Homer Simpson voice, I said (it even may have been out loud), “Mmmmm. Coffeeeeee.”

May 14, 2014

Travel

En Route to Walla Walla, Washington

If you've heard of Walla Walla, Washington, the first thing you think of is sweet onions. But over the the years, wine and grapes have been muscling in on that territory. It's in Eastern Washington, about a four hour drive from Seattle. A couple of weekends ago, we got in the car, crossed the Snoqualmie Pass and drove out for Nocking Point Wines’ spring release party. The pet project of ‘Arrow’ star Stephen Amell and his buddy Drew, Nocking Point is a small label with wines created by a few different winemakers. The party, held at sports bar in Walla Walla, gave us an opportunity to head out east and see some of Washington, at least I, hadn’t seen before.

May 11, 2014

Cooking Pizza Recipes

Friday Night Slice: Kale, Calabrian Chile & Mozzarella Pizza

You know who really needs Spring Break? Adults. Teacher friends, you were smart to get into education. It’s a job I know I could never do, let’s face it, unless I taught 1st or 2nd grade, all the kids would be taller than me. But more than that, you get breaks! We’re just back from some time in Hawaii for the annual escape to sunshine, hence the radio silence around here. The one thing we didn’t have for the duration of our trip was pizza. Hanalei Pizza Company is gone, about to be replaced by a Puka Dog. So, for the first time in ages, we went 10 days without even a slice of pizza. Since we had nothing else in the house, pizza was our first meal back. And whaddya know, my first post back is a Friday Night Slice. Today’s slice is a vegetarian Kale, Calabrian Chile & Mozzarella pie with thinly shaved garlic.

April 18, 2014

Cooking Pizza Recipes

Friday Night Slice: Pineapple + Jalapeños = Pineapeño

No one has really committed to Spring yet. We’re still in the rainy season and our grill remains bundled up, still in its winter slumber, but this week's Friday Night Slice is one you can make today and carry into the summer barbecue season. I can’t say I know exactly where this one came from. Was it a craving for island breezes and sunshine? Or just a passing thought about the pepperoni and jalapeño from Pizza Port? Maybe both. This week’s slice is a vegetarian pizza I’m calling a Pineapeño.

March 28, 2014

Cooking Main Course Pasta Recipes

Maximum Pesto, Minimum Noodle

Wolf declared this the best pesto he’s ever had. I laughed, made a “yeah, whatever” face and said, “You’re just hungry.” It’s the same basil pesto I’ve been making for years and there’s nothing all that unusual about it. I don’t put pine nuts in it and I add a squeeze of lemon juice to stave off discoloration. So, why talk about it? We made a discovery the other night. The secret here is maximum pesto, minimum noodle.

March 26, 2014