Appetite for Good

Compliments of Ger-Nis Culinary and Herb Center, here is a recipe that was made at the Winter Squash class where instructor Tina DeGraff helped eager students make a healthy and flavourful recipe with just a few main ingredients—letting the herbs and squash be the stars of the dish.

This recipe is not just your average jello shot — I want you to think jello shot with a touch of class and elegance. We’re adults now people. No more jello shots from dixie cups. No more jello shots made from nasty cheap vodka that tastes like gasoline.

I’ve recently had a revelation about ways to incorporate my skills and time to help out my friends and my community. So what am I good at? Eating… Cooking… Baking… Sleeping… so I combined my powers and came up with cakettes! Not quite a cupcake but more like a mini-cake!

Growing up in Maryland, especially on the Chesapeake Bay, crab is a staple of your diet, whether it be crabs and beer on the deck in the summer, cream of crab soup, cheese and crab dip, or the most important of the all – the all mighty crabcake. Crabcakes are an art.

Japanese food in the past decade has become a regular staple in American cuisine, but it has been limited to mainly sushi. I am a big fan of the underdog and one of my favorite Japanese dishes that isn’t sushi is the okonomiyaki.

Rice bowl dishes is a staple in Asian home cooking, not only because it’s easy to make, but it really embodies the essence of Asian cuisine: rice. Using rice as the foundation and adding different “toppings” becomes your Asian equivalent of pasta or pizza. This past weekend, I decided to try oyakodon.

There are a few things that define me, and one of them is my love for chicken fried steak. But a city as diverse as New York City does not have a decent chicken fried steak! To satisfy my caving for it, I set upon perfecting my own personal chicken fried steak…

May 12th kicked off Green City’s first outdoor farmer’s market of 2010. Haunted as I was by ghosts of fresh ingredients past, it wasn’t long before I was propelled into the crowds of Saturday shoppers in search of a seasonal meal.

After eating at Meze Grill in New York City, owner Marwan Salem had some of the most amazing hummus I’ve ever tasted — the secret? Fresh chickpeas with minimal ingredients. Unfortunately there is no Meze Grill in Dallas, so what other option did I have but to whip up a batch of my own?