No offense to apple pie, but in my mind the most American food of the 21st Century has to be buffalo wings. Not just buffalo wings, but anything buffalo flavor. It’s almost the PSL (pumpkin spiced latte, for those unfamiliar) for a large portion of the country. I’m not above this trend, and love wings that are borderline painfully spicy. Heather doesn’t like to intentionally eat foods that make her cry, but we both love these wings.
I wanted to put together a wing that would have the flavor I like without the intense heat that turns off a lot of people. These buffalo wings have the flavor, with almost no bite. There is some heat, but after eating a dozen you won’t be crying—at least neither of us were. We have made these wings each weekend throughout the playoffs, even with the devastating Packers loss to the Seahawks. We’re still a little sour over the way that game ended; nevertheless, we will be watching Superbowl XLIX with friends and these wings.
Growing up, there were a handful of treats in the house that we had as an occasional appetizer or a late night snack. Often the answer was Lay’s potato chips with sour cream and onion dip. Less often, but much more awesome, we had tater tots. This was before sweet potatoes were all the rage, but even still we had sweet potato tater tots sometimes, too.
This challenge has been on my cooking bucket list for months now, and we’ve had a few false starts. Now I’m happy to share this recipe—with a crunchy exterior and chewy, savory center, this tater tot is going to rock your world. If you haven’t pan fried in oil before, please use care and wear an apron or heavy-duty armor, depending on your familiarity. Even if you have to go out and rent a HAZMAT suit, you are not going to regret it for these delicious tots!
Root vegetables are an amazing source of earthy flavor, but we rarely bring them home from the market. For holiday dinners this season we wanted to try something new. This recipe makes an amazing side with your favorite protein, and is just as good as cold leftovers as a snack—especially after a cold, winter run.
We’ve whipped up these roasted root vegetables three times since the holidays, and I see it becoming a fairly regular staple throughout the year. While we use carrots, red onion, beets, and parsnips in the recipe below, feel free to be creative with whatever root vegetables you have available (and let us know how it turns out!). I’ll take a mixture like this over mashed potatoes or pasta any day.
Oyster stew is one of the few things that I normally refused to eat growing up—until I was in college, I was confident that oysters were the last thing I should ever eat. Thankfully I’ve lost that perspective, and Heather and I go out for raw oysters fairly regularly at a local raw bar happy hour. This recipe is based off of my late Grandma Dean’s, who I remember for infamously “teaching me my first word: mine.”
Oyster stew is a big tradition in many households, and has roots in the Americas going back to the late 19th Century. Dishes like this one are especially popular for those who celebrate a meatless dinner on Christmas Eve—you may know Italian families that celebrate the Festa dei sette pesci, or Feast of the Seven Fishes. This is an amazing fresh first dish for a meatless dinner, a special occasion, or a light yet savory treat. Continue reading →
Since choosing to live a gluten- and dairy-free lifestyle three years ago, we have generally skipped the toast, croissants, and other bread-y goods prepared by family and friends for brunches, dinners, and parties. We have ventured on a few successful baking adventures—see our Orange-Cranberry Bread, Bacon Jalapeño Bread, and Pumpkin “Cornbread.”
Still, we have shied away from rolls, donuts, and croissants until recently. A few weekends ago, I was doing some exploratory ready about egg replacement (because one of my nephews is allergic to egg, among other things) and learned that chia seed flour can mimic the stretchy consistency of glutenous dough.