Recipes by Nikki S. Moore (Page 23)
United States Chef
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Squid Ink Linguini with Clam SaucePeeled grapes for eyeballs and cold noodles for brains are what I think of when it comes to food at Halloween. I’ll never forget helping to carefully peel dozens of grapes for the haunted garage that was painstakingly created by my parents for my brother’s October birthday years ago.Visitors to our haunted garage would insert their… |
1 vote
756 views
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Baked Apples with Cider SyrupIt started with a cocktail. We were up in Maine last month for a wedding on North Haven Island. We stayed at the lovely Nebo Lodge and one evening, before heading out, I had a bourbon-cider drink that was autumn in a glass. Crisp, yet still warming, it made me think of going back to school, Saturday football games, and changing… |
1 vote
872 views
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Persian Jeweled RiceIf you’ve planned a wedding, you know what it takes. Guests lists, linen choices, the juggling of families and friends, invitations, attire, and a plethora of other decisions about details big and small. Managing it all without turning into a raging bridezilla (or groomzilla in the name of gender equality) requires finesse and more… |
1 vote
443 views
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On TV: Mini-Blue Cheese MeatloavesOn TV: Mini-Blue Cheese MeatloavesSound familiar? Yes, I wrote about mini-blue cheese meatloaves back in January, but I couldn’t resist pulling them out again for this morning’s live television appearance on the Charlotte Today show. This is classic comfort food with a sophisticated twist. It’s food to make you happy. After all,… |
1 vote
451 views
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Slow Cooker Vietnamese Beef PhoMy husband and I got married five years ago this month. On my bachelorette weekend, friends, seeking to figure out just how well I knew this man, had orchestrated a questionnaire à la The Newlyweds game show. My husband had answered the questions in advance and as we prepared to go out on Saturday night, it was my job to give the… |
2 votes
2933 views
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ON TV: Bourbon-Pecan TartletsPecans, pastry dough, and bourbon are what I call a dessert and these tartlets don’t disappoint. Pecan pie filling gains complexity with a little bourbon and when paired with buttery, homemade pastry dough, it’s one fabulous mouth-full.Sound complicated? It’s not. Read on (or watch) to learn how to make these bite-size desserts… |
1 vote
370 views
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Kale, White Bean, and Sausage SoupSoups, as simple as they are to make, still need a bit of finesse, or rather, dedication on the part of the cook. I’ve made soups in a rush where I’ve simply dumped in ingredients and the product reflects this lack of attention. Bland and watery these dashed-together soups are exactly the opposite of what a good soup should be.… |
1 vote
741 views
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Maple-Soy Tempeh over Brown Rice with Sauteed KaleMy fridge is rocking a feng shui vibe this week. Despite a quick trip to the store for staples since arriving home from a week-long vacation I’ve been relishing the joys of an empty refrigerator. Accustomed to Tetris-style pondering every time I take something in or out of my fridge, it’s been glorious to have clean and mostly empty… |
1 vote
686 views
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Focaccia with Olives and TomatoesI’ve come a long way with focaccia. When it started popping up in sandwich shops several years ago, I could barely order it. Pronunciation has never been my strong suit and my gallant efforts to order it resulted in awkward moments for months. It’s a testament to how much I like the bread that I continued to humiliate myself in… |
1 vote
401 views
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On TV: New Orleans-style Red Beans and RiceThis morning I demonstrated how to cook a healthy and budget-friendly version of New Orleans-style Red Beans and Rice on WCNC’s Charlotte Today show. It was an exercise in resistance. Typically my preparation of red beans and rice involves some serious cooking using an obscene amount of bacon and andouille sausage. Today’s recipe… |
1 vote
712 views
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