Sometimes (well.. most times) we want our food fast but we don’t want fast food. So we go to Bolsa Mercado which is a few doors away from the Bolsa the restaurant which had a 45 minute wait on Sunday morning.
In the tradition of our Easter post from last year, I’m using real eggs again. I found a wonderful book full of the cutest egg recipes called Funny Food, 365 Fun, Healthy, Silly, Creative Breakfasts by Bill and Claire Wurtzel. I love how they’ve used fresh wholesome ingredients to make a good breakfast, snack or healthy dessert.
Kalachandji’s Restaurant is not your typical Dallas dining experience, it is housed inside the Sri Sri Radna Mandir Hare Krisna Temple. As you wander in, diners are transported to a private oasis. A cosy sunlit courtyard surrounded by lush greenery and the sound of babbling water eases all the day’s woes away. We didn’t know what to expect and were pleased to see several families already seated.
We like to eat well at dinner time but with two small children, it is often hard for me to stay in the kitchen for more than twenty minutes. This slow roasted salmon recipe I created for Artizone is an easy solution for us. Slow roasting is a great way to fool proof cooking fish. I basically pop the salmon filet in the oven at a very low temperature for twenty minutes and it comes out coral pink, soft and silken in texture (almost like smoked salmon) and never dry.
While the weather is gloriously warm in Dallas, up in Telluride, Co. snow conditions are at it’s peak. “We are having our best ski season now,” says Stephen Roth, executive chef of culinary services at Telluride Ski & Golf Resort. And the resort has cleverly peppered a range of on-mountain dining options for hungry skiers seeking a warming bowl of soup or a hot chocolate break at snack time without having to ski off to a central touristy food area.
The new Cook’s Illustrated Cookbook just might be the last cookbook I’ll ever need but since I’m a cookbook junkie, it won’t be last I’ll buy. After interviewing Jack Bishop (we went to Oddfellows), editorial director of Cook’s Illustrated and co-host of America’s Test Kitchen for the Dallas Morning News in January, I’ve been faithfully consulting the Cook’s Illustrated Cookbook on a weekly basis – salmon, chicken, cod, beef, veal, veggies… in short everything.
Nosh Euro Bistro, owned by award wining Chef Avner Samuel, is one of those places that most people never think of taking their kids to. Maybe because Nosh sounds a bit like ‘posh’ or the word ‘Euro’ has fancy connotations but it is surprisingly kid friendly. They even have high chairs to prop up your ittybittyfoodies as they munch on classic French style escargot done with lots of butter, herbs and garlic served with a nub of crusty bread.