Tag Archives: garlic
Montreal Mom writes: I have tofu, eggplant, and peas here as well as some garlic and ginger. I’m guessing something Asian and vegetarian is what we’re looking at.
Tony’s take: No matter what you did last night, this spicy stir-fry should leave you feeling good about yourself as you close out the weekend. Of course, you don’t have to go the spicy route, but mild tofu and eggplant are both good fits with the big sweet/spicy/sour flavors of Thai … Continue Reading
Helen writes: I’ve been thinking about this pasta I had in a restaurant a couple of years ago that had a spicy sauce with tomatoes and cauliflower. I’ve canned diced tomatoes, cauliflower, and pasta – not sure what else I need or whether you can tell me how to make it.
Tony’s take: I’m with you, Helen. The restaurant Al Forno in Providence RI made a dish like this famous – a creamy sauce with t0matoes, cauliflower, cream, and chili … Continue Reading
Jennifer writes: I picked up some pork chops yesterday and I have these wild mushrooms I get every month as part of a birthday present from a friend. It’s the second month I’ve received them and I’m still not sure how to use them. I’d like to make the asparagus part of the whole dish, too. Something Italian would be good.
Tony’s take: You’ve got the makings for a nice meal there. I would saute the chops and then make … Continue Reading
Jaimie writes: My dad is always bringing me stuff from Costco (even though I don’t ask for it!) – our theory is he goes there for the free food samples. Today, he dropped off this big momma can of tomatoes. My thought was to make a large marinara and freeze it in containers. I never really make my own marinara, though.
Tony’s take: Making a large batch of marinara is a good weeknight strategy. It’s easy and you can … Continue Reading
Lucy writes: I made a caprese salad yesterday, but I still have a load of basil, prosciutto, and garlic left over. I also have a giant butternut squash that’s been staring at me since the winter solstice. Any ideas? I’m in an Italian state of mind.
Tony’s take: The winter solstice was a long time ago. You must have grown quite attached to this gourd. Anyway, the good news is I think you can use up both the squash and … Continue Reading
Moneyman writes: I ate a burger for lunch (it was Friday!), but I’ve ground beef at home for dinner and want to go in a different direction. Maybe Tex-Mex – I have garlic, avocado, and onions and a full spice drawer.
Tony’s take: It is Friday, so live it up, Moneyman. I’d go soft tacos with what you’ve got – but make them fresh and intensely flavored, not stale like those spice packets from the box. Serve it with … Continue Reading
Montreal Mom writes: I defrosted a pork tenderloin and I’ve had some chipotles sitting in my fridge that I’m working to get rid of. I’m an apartment dweller so I’ll have to broil or saute the pork.
Tony’s take: Those are pretty compatible ingredients; dinner should be easy. The Quebec pork is really good stuff – I’m jealous! I’d guide you to cook it in under the broiler. Marinate it with a basic spice rub for an hour or two … Continue Reading