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Archives for July 2015

stick-boy-and-girl

Friday Flashback- Friendship Day Foods

by Michele Pesula Kuegler July 31st, 2015| Friday Flashback
Will you be celebrating Friendship Day? There are many different options for celebrations. You could send a simple text to your buddies, you could drop off a little gift for your best friend, or you could host a celebration for a group of your gal pals. If you choose
china cook (400x400)

Chun: Real Shanghai Cooking

by Jane Wangersky July 30th, 2015| Restaurant Destination
It’s been challenging,  but also fun, researching restaurants in Shanghai. (Though I was sorry to find out that the Great World, the city’s legendary, notoriously wild multi-story amusement arcade, is now closed after somehow surviving from the 1920s well into Communist times. If it were still open, I'd have
roasted pepper and fennel

Fennel Marinated Roasted Peppers

by Jane Wangersky July 29th, 2015| Recipes, Simple Solutions
Roasted sweet peppers are an old standby with me, but marinated roasted sweet peppers were a new idea. Of course it was an idea I had to try, too.

When I brought home a mixed bag of red and yellow peppers, some of them the size
bell peppers (400x400)

Different Colors of Bell Peppers

by Elizabeth Skipper July 28th, 2015| Ask the Chef
Bell peppers come in many different colors. I find the orange, red, and yellow to be more enjoyable than green, as they have a sweeter flavor. Is there any difference between the yellow, red, and orange that I’m missing?

Red bell peppers are sweeter than green ones because they’re mature.
meatball stuffed peppers

Ridiculously Easy Stuffed Peppers

by Michele Pesula Kuegler July 27th, 2015| Appetizers, Recipes, Tapas Monday
Peppers have been on the editorial calendar for weeks, and for most of that time I have pondered how to make peppers into a star ingredient of a dish. It seems that most of the time I use peppers as an accent or condiment when cooking. I have made
zucchini wedges (400x400)

Crispy Zucchini Wedges

by Jane Wangersky July 24th, 2015| Recipes, Simple Solutions
Remember that dress that might’ve been white and gold or blue and black? I finally understand how it was possible, because the photo that didn’t make the cut for this article looked strangely like dark brown zucchini wedges on a light blue plate, whereas you can see they were
restaurant (400x400)

La Cour de Chatelet: Romantic Dining in Shanghai

by Jane Wangersky July 23rd, 2015| Restaurant Destination
For nearly a hundred years, Shanghai’s French Concession was home to a French community that sprang up due to the demand for silk from its country’s fashion industry. You can still see the French influence in the architecture in this part of the city. You can also taste it
tomato sauce (400x400)

Zucchini-Tomato Sauce

by Elizabeth Skipper July 22nd, 2015| Chef Recipe, Recipes
Here’s a sauce in which zucchini and tomatoes share the limelight. It’s a quickly-cooked sauce, so be sure the tomatoes are well drained or the zucchini will overcook while it’s reducing. I’ve adapted this slightly from Jack Bishop’s book Pasta e Verdura. Don’t omit the heavy cream, and don’t
zucchini in sauce (400x400)

Zucchini in Marinara Sauce

by Elizabeth Skipper July 21st, 2015| Ask the Chef
I am having difficulty getting my zucchini to be al dente when I add it to my marinara. I’ve tried steaming it and then adding it to the sauce and alternately adding it to my sauce raw. I have had both overcooked and undercooked zucchinis. Any advice on the
salsa (400x400)

Zucchini Salsa

by Jane Wangersky July 17th, 2015| Recipes, Simple Solutions
What a coincidence, the vegetable delivery people brought me zucchini just as we got into zucchini week. Okay, not a coincidence -- once this stuff starts ripening anywhere in the Western Hemisphere, we’re in for a long summer of it.

Not that I don’t like zucchini. It tastes a lot
shanghai at night (400x400)

“No Man’s Land”: Ladies’ Night at The Cut

by Jane Wangersky July 16th, 2015| Restaurant Destination
Soon after starting research on this week’s topic, I was surprised -- and glad -- to discover that Shanghai is apparently the Girls’ Night capital of the world. Ladies’ Night is the approved term for it in the city, and at some clubs it means pretty much what that
apple pie (400x400)

Zucchini “Apple” Pie

by Elizabeth Skipper July 15th, 2015| Chef Recipe, Recipes
This recipe, the like of which I’ve seen nowhere else, is one cook’s clever way of dealing with overgrown zucchini. If you don’t let on, you’ll be surprised how many people will be fooled with this pie.

If the zucchini skin is still tender enough to pierce with your fingernail,