It is a time of the year when vegetables awaken from their deep winter slumber fresh and tender, and burst with flavor and color. When they are morphed into savory tarts, salads, dressings and purees, they are simply irresistible.
A good roast beef sandwich is not so easy to come by these days — and this one really spoke to us, with an exterior crisped in golden chive butter; an interior with gooey cheese and thinly sliced, tender potatoes; and a creamy sauce (the “dip”) with the zing of horseradish.
With their bright green hue and the fact that they are one of the first non-leafy vegetables to be harvested in spring, peas provide a refreshing change from a winter’s worth of root vegetables. The accompanying recipe triples the pea love by incorporating three kinds: sweet shelled peas, plump sugar snap peas and crunchy snow peas.
All around the Mediterranean, lamb is the meat of choice, prepared in lots of ways: roasted on the bone, threaded on skewers and grilled, turned over a spit, stewed with wine and herbs, or turned into tantalizing soups or spicy sausages.
Eggs poached in a boldly flavored tomato sauce and served with pita bread is a meal that many cultures have made their own - a tribute to the dish’s indispensable combination of taste, nourishment, ease and affordability. You may know it as Eggs in Purgatory, but I call it shakshuka, thanks to an Israeli friend who introduced me to the dish years ago.
Winter isn’t coming, it’s going, but the supermarkets are still loaded with cauliflower, and that’s a depressing prospect. Some people love this albino broccoli, other people hate it, but no one thinks it’s very exciting.
I believe boxed macaroni and cheese tastes best in a mindless state, when thinking is kept to a minimum and familiarity sounds more enticing than excitement. I doubt any scientist would back me up, but you probably know what I’m talking about, right? Perhaps you’re a bit stressed, and any decision hurts your head, or maybe your kids refuse to eat any other edible substance on earth. No need to explain. The box is there for you when you need it.
There were many reasons to love Dominick’s, the legendary restaurant in West Hollywood that specialized in Italian American classics for close to 70 years before closing in December. There was the history: Dominick’s was a favorite of Hollywood royalty for decades, serving everyone from Marilyn Monroe to the Rat Pack; more recently, it was the sort of place where you could find yourself seated next to Brad Pitt or Britney Spears. The restaurant could turn out a comforting bowl of spaghetti and meatballs like nobody’s business, the massive meatballs a rich mixture of beef and pork, with a little extra umami coming from sauteed mushrooms and porcini mushroom powder. The red sauce was thick and rich, with a flavor that came only from a long simmer.
Dr. Magni Hamso, a physician at Terry Reilly Health Services in Boise, treats many patients coping with opioid addiction and is strong advocate of naloxone. The drug can save lives when administered to overdose victims in the time it takes paramedics to respond to a call.
Doctor demonstrates emergency use of opioid blocking naloxone