Category Archives: VERY CULINARY

CLASSIC COFFEE CAKE (home-made) This classic coffee cake has a cinnamon-infused inner stripe and a crumble topping. A great pastry that’s at it’s best when partnered with your favorite/personalized cup of coffee. (Café au lait for me.)   INGREDIENTS For the streusel topping: 1 cup (150g) brown sugar, packed 1 cup (96g) all-purpose flour 1 […]

CRUNCH! Keeping the vegetables stiffer, with a “slight texture” to them makes for a completely different experience when it comes to a Tomato Sauce for spaghetti. Here at ARTS&FOOD MAGAZINE we could eat spaghetti every night if our waistlines could handle it.  For the preparation, we usually, dice our veggies small then cook them until […]

This angel hair pasta with lobster meat and fresh asparagus was a very nice date night treat. by Jack Atkinson My wife has been working very hard lately, so for Saturday Date Night, I fixed her this luscious dish. After draining one-third package of perfectly cooked pasta, I thoroughly mixed in a raw egg (the […]

Magical Leek Soup Mireille Guiliano  (http://frenchwomendontgetfat.com) Dr. Miracle, the family physician who helped me wake up and recover from my weight gain, was something of a gourmand. He gave me a number of recipes, but none more important than the one he gave me for the first, and only, “tough” weekend. On reflection, it wasn’t […]

BROCCOLI / SPINACH SOUP! (We loved this very healthy soup!) HOW TO MAKE IT: 2 heads broccoli (each about 2 pounds), tough stem ends trimmed away 4 tablespoons (1/2 stick) unsalted butter 1 large onion, diced 2 leeks, well rinsed and thinly sliced 1 carrot, peeled and diced 6 cloves garlic, minced 8 cups chicken […]

WASABI – The wasabi stem is grated into wasabi paste – the wasabi served on your plate has only 1% wasabi in it, because it is the most expensive plant to grow commercially in the world. Wasabi, or Japanese horseradish is a plant of the family Brassicaceae which also includes horseradish, mustard, and broccoli. A paste made […]

Curried Butternut Squash Soup (with coconut & lime) A refreshing light meal. We tried this soup recently using a recipe adapted from William-Sonoma’s “Eat Well” cookbook. A tasty, yet light and vegan meal (if you leave off the dollop on top.) Here is how we made it! INGREDIENTS: 1 1/2 Tbsp olive oil, 3/4 cup […]

SUSHI AT HOME – When cravin’ a California Roll, big time, but you’re eating 95% at home these days – give DIY sushi a shot. The cooking and slicing was a bit time consuming but easy. Having the correct short grain rice and following the sticky rice directions closely probably made all of the difference. […]

VEGGIE CASSEROLE – We often go to the fridge, see what’s there and just invent a dish. Certainly this might have been done before, but this is a new experience for us! INSTRUCTIONS: This casserole is made with cooked Angel Hair pasta that has been tossed with grated Parmesan cheese – spread onto the bottom […]

SHRIMP & MASHED POTATOES – You’ve heard of “Shrimp and Grits,” well this change is just as tasty and much more doable! Grits are hard to cook, for beginners, and many people don’t even know where to find grits. Potatoes are available everywhere and buttery, creamy, mashed potatoes are easy to make at home! Even […]