Bribing You in the Steamyest Way Possible

Yes, I know Steamyest isn’t correct spelling, but I don’t like the way “Steamiest” just looks stupid. Do you see why I barely squeaked through grade school?? If I wasn’t doing this food thing professionally, my husband would think I was having a steamy love affair with the UPS guy, FedEx man and the Postwoman. Every day it’s like and …

Aged Black Garlic: a new superfood?

[imagebrowser id=3] View 7 photos in the above slide show Why is it that Asian ingredients that are “good for you” are so darn ugly and nasty sounding? Mom used to feed me and my brother bird’s nest soup, chilled frog jelly soup and countless other strange protein specimens that would probably make you wonder how I’m still alive today. …

Sushi Superhero: I lovehatelove him

goodfishbadfish

[imagebrowser id=4] There are 4 photos in the above photoset! All photos courtesy of Casson Trenor from his book, Sustainable Sushi I’m deeply, truly, utterly and fantastically in love with sushi. Well, let me be more specific. I love GOOD sushi, none of that supermarket crap. It’s an indulgence that I allow myself once a month (it’s sooo expensive!) and …

Fish so ugly only a grill could love

I was prepping for my regular segment on Tampabay’s CBS 10, and decided to feature seafood, just so I could show off this brag photo! I went to Cox Seafood, a local fishmonger in Tampa, highly recommended by my friends the Culinary Sherpas, to pick up some fresh seafood to talk about on-air. Since I’m all about teaching Andrew and …

Bonding over Instant Ramen

Instant Ramen Love

There’s a special time in a parent’s life when you begin teaching your little tots the fine art of life. Like how to wiggle your way out of a ticket or jail time after rear ending a police car or maybe how to play with scissors discreetly. This morning, it was introducing Nathan to my ol college buddy, Maruchan Instant …

Stephanie Izard’s Steamed Mussel and Fennel Escabeche

Top Chef winner Stephanie Izard I am SO guilty of slacking on my recipe posting duties. Forgive me. I’ve come up with several really good excuses: 1) I’m still editing my cookbook. Working on my intro chapter (why is it that the intro chapter is the last chapter I wrote? Shouldn’t it be a “this !(*%&!_#@ cookbook is killin’ me!” …

Here fishy fishy fishy!

Our little blogger vacay at Club Med Columbus Isle wasn’t all sand, beach and unlimited cocktails – honey, we worked HARD for our food! I landed this 45 pound wahoo with the help of hunka-hunka Clyde the boat captain. Clyde has been taking a group of visiting chefs from the Food and Wine Festival out to fish every day to …

What happens in the Bahamas stays in the Bahamas…unless…

…unless you are a blogger! Left to right: Sarah Foster; Deb of Smitten Kitchen; Diane of White on Rice Couple; Elise of Simply Recipes; David Lebovitz; Top Chef winner Stephanie Izard; Matt Armendariz of Matt Bites and moi! I’m doing a bit of writing for Club Med and wanted to host some of my close blogger friends for their Food …

When the chef’s fish shipment doesn’t arrive…

Chef Tim Grandinetti, Twin City Quarter, Winston/Salem Apparently a big shipment of fish didn’t arrive in the Bahamas, so the what did the chefs do? They went fishing yesterday. And caught two 45-pound mahi mahi and one 80-pound wahoo….which is our dinner tonight!