Of Red Cabbage and Forgiveness

Red cabbage is a very forgiving vegetable.  It sits patiently for weeks and weeks and weeks in the back of my refrigerator, waiting for me to feel like cooking, never complaining, never growing soft or moldy.  Its outer leaves may shrivel and darken, but peel them away and the cabbage beneath is fresh, crisp and vibrant. In cold weather it is wonderful simply cooked with apples and onions, and in warm weather it’s delicious raw, shredded finely and dressed with olive oil and vinegar.  Made in advance, red cabbage salad becomes even tastier with time.   Shredded Red Cabbage and Carrot Salad   3/4 pound red cabbage, cored and...

Spicy Chinese [Fierce Foodie]

Chinese food is my soul food. Whenever my father was out of town, which was quite a bit when I was growing up, my mom would pick us up a dinner of chicken and broccoli, pork lo mein, and wonton soup. Some days she would even let me “play hookie” from school and go to Chinese buffet with her. Mounds of white rice with savory stir fries, tender dumplings and crisply fried squid. Sauces described, not by flavor but by color, brown and white, with toasted sesame and peanut oil complementing garlic and soy. Now that I live close to her again, we occasionally go to what she calls our “watering hole,” a Chinese buffet with her favorite seaweed...

(Kinda) Healthy Mac and Cheese [Fierce Foodie]

  Mac and cheese is pretty irreplaceable as far as comfort foods go. Something about the combination of starch and fat hits a pleasure center in the brain like nothing else. There was a three-month depressive period in my life when I made it every week and gained 25 pounds. After that I...

Time for Lunch [Fierce Foodie]

Lunch time.  Two words that can spell doom for diets and pocket books alike.  How many of us have sat in our cubicles, willing the minutes to tick by, the hunger growing by the second into a monstrous yearning for the amazing sushi roll, the juicy cheeseburger and fries, the crispy falafel...

Forty Cloves of Garlic and a Chicken [Fierce Foodie]

How much do you really love your friends?  Sure, you’re willing to cook for them, but do you love them enough to peel dozens of cloves of garlic? John Thorne, my favorite food writer, gives this recipe for chicken with 40 cloves. As a garlic lover, I highly recommend biting the bullet and...