Quinoa is one of our favorite grains – it is protein-packed, satisfying, and a great side dish or main course. We were experimenting with our Mexican BBQ Sauce (click HERE), and added a touch to one of our favorite quinoa recipes that uses fresh corn, which is now...
There is nothing sexier than good food and good wine that you bring to the table yourself. this is especially true for Valentine’s Day, which is second least-favorite day to dine out (next to New Year’s Eve). Why? The good-to-great restaurants are...
While the Serious Foodie philosophy is to cook what’s fresh, what’s in season, sometimes, there are exceptions. There were beautiful plums at the local store, coming from Chile in October. We secured a bunch of large black and red plums, along with...
Ask ten people about marinades, dry rubs, brine, and finishing sauces – and you’ll get at least five different answers and five blank stares. Even among professional chefs there is plenty of confusion on how and when to use a marinade – and why sometimes it would be...
Maybe it’s the growing conditions, like the late summer heat, that makes corn so good this time of year. Or maybe it’s just the desire to hold onto the last vestiges of summer that fools us into thinking that we now have the best corn of the year. We were...
August and September seem to be zucchini month. The farmer’s markets, local stores, and our own gardens have a ton of this wonderful vegetable – and there is nothing like local zucchini, fresh & sweet & fun. With all this veggie goodness, we...
