Mamaw's Recipe Box: Spanish Meatballs
Happy 2012! The New Year arrived in a rush of activity with our wedding on Christmas Eve, Christmas itself, a honeymoon to Branson, Mo., my birthday and finally the New Year.
Food Truck Wars heats up the competition
From noon-6 p.m., at least 30 mobile vendors from throughout Florida will compete in five categories
Shop the outside aisles, but don't fear the inside
When you start to care about where your food comes from, you learn to shop the edges of the grocery store as opposed to the center aisles. Here's where you'll generally find the fresh produce, the butcher and seafood...
Spicy Baked Shrimp Curry
A simple & delicious dish that comes together very quickly with very little effort, it's just perfect for those busy weeknights or last minute dinner guests.
Feed Your Body Like You Feed Your Brain: SEO Recipe Collection
I know that recipes are totally off-topic and abnormal for SEJ. But I put this post together for 3 reasons: SEO’s and Internet marketers can get lost in data and often realize late in the day that there is no dinner. Several people in the SEO industry are known for their fantastic cooking skills and [...] Follow SEJ on Twitter @sejournal
La Casa de Las Paellas delivers
The emphasis is on quality seafood and authentic Dominican, Puerto Rican and Spanish fare
Short ribs long on flavor: Invest a bit of effort (and long, slow braising) for a truly succulent entree
Once considered a cheap cut consigned to bargain shoppers, these days beef short ribs are found on the trendiest restaurant menus. It takes time and some thoughtful preparation to coax them into succulent tenderness, but your effort will be richly rewarded.
For the Brave:
For the courageous souls looking to expand their culinary expertise past Top Ramen and Pizza Rolls, head down to the harbor for some good, old-fashioned seafood shopping.
Radishes radiant in winter
A cook’s highest compliment to a fruit or vegetable is simplicity of preparation. Think of a mid-August tomato, the disinclination to interrupt its sun-ripened flavor with anything more than a bit of salt, or May’s first spears of asparagus, the ones so sweet and tender that cooking them seems almost uncivil.