Recipe Roundup: March 7, 2013
What are your weekend cooking plans? Here are the recipes we're eyeing to cure a case of the winter-that-just-won't-quit blues.
Blood Orange Margaritas [Smitten Kitchen]
This brilliantly hued, sweet-tart cocktail is an enticing alternative to hiding under the covers until spring.
Bulgur Maple Porridge [NYT]
There's only so much oatmeal a person can eat. A warm, nutty porridge of lightly sweetened bulgur topped with nuts and dried fruit is a welcome substitute.
Irish Lamb Stew [Simply Recipes]
For a slightly simpler preparation and meltingly tender results, ask your butcher to de-bone a leg of lamb and chop it into... Read more >
News Feed: December 13
The joy of cooking in your fireplace. [WSJ]
Food trucks halted by legal red lights in Chicago. [WSJ]
An interview about reinventing fast food with Yoxi's Sharon Chang... [Wholesome Wave]
...and the folks who want to make pad Thai a new grab-and-go grub. [SF Gate]
Wine demand grows in China.
Recipe: Hawaiian Hearts of Palm Pad Thai
Gregory Short's take on pad thai brings in most of usual suspects, like peanuts, bean sprouts, red chile, and tamarind. But for a twist, he switches out the rice noodles for skinny slices of hearts of palm. It's a transporting taste of the tropics that's still weeknight friendly.
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