Challah Tuna Melt

This is the great jewish deli tuna melt that I've never had. Let's get right into the good stuff. Challah Tuna Melt You'll need: challah bread one can of tuna 1/4 cup mayo 1/8 cup chopped celery 1 tablespoon chopped chives fresh ground pepper cheddar/american/colby jack cheese First, mix your tuna. Butter one side of each slice of challah. Place a generous heap of tuna on your challah along with one or two slices of cheese. Grill, covered, in a ...

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Mystery ingredient revealed

Time to reveal the mystery ingredient: Ta-da! It's Eggplant! And this concoction is an eggplant parmesan panini. I haven't had eggplant parmesan in a very long time. Perhaps because I tried to make fried eggplant a few years back and it was awful. I blame a bad eggplant. This beauty, on the other hand, can do no wrong. Aren't eggplants funny? Dense and spongy, almost like a nerf ball. Cutting into them is ...

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Heaven on Crust: prosciutto, arugula and parmesan pizza

This, my friends, is pizza the way it was meant to be: I first tried this delicious combination in a small trattoria in Turino Italy. The crust was thin, crispy and warm. The flavors and textures of the uncooked toppings mixed PERFECTLY together: paper-thin slices of rich, salty prosciutto, generous shavings of parmigiano-reggiano, crisp, peppery arugula, a drizzle of olive oil, and fresh ground pepper. If I'm ever lucky enough to see a ...

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So I’m a little corny…

Corn-centric recipes have been all over the food blogs this week, and I've posted a few myself. I wanted to chill out on the corny posts, but I had to use up my leftovers, so here goes: Mexican corn muffins You'll need: 1/2 cup cilantro-lime corn (you can also just use regular sweet corn) 1 cup masa 2/3 cup water 1/2 teaspoon baking soda 1 teaspoon cumin 1/4 cup shredded cheese, divided in half 2 tablespoons butter, softened ½ teaspoon ...

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Recipe relations: pupusas and corn cakes with shredded chicken

Per my post about smart shopping, here are two great recipes that are very closely related, yet pleasantly unique. We'll start with the pupusas, but first a background story. It's quick, I promise. When I worked at the ad agency, we had several clients in the food industry, and one particular client that did amazing work in flavor and ingredient manufacturing. I was a PR account manager and copywriter on this account, which ...

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The best potato salad EVER

At least I think so. But perhaps I'm slightly biased. I whipped this up this afternoon for an impromptu BBQ at Greg and Doug's. Before I start the recipe, here's a disclaimer: I typically eyeball all the measurements. What follows is a rough estimation; we're not baking a soufflé here, so we should be fine. Red Potato Salad You'll need: about 3 lbs of small red potatoes (TIP: buy them in bulk if possible ...

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A ridiculously easy appetizer

Ok, so some may say that making bruschetta without basil and balsamic vinegar is sacrilegious, but trust me, in a pinch, this recipe is absolutely delicious and almost too easy. Just so as not to offend the traditionalists, we'll call this "T.O.G.O. (tomato, onion, garlic, olive oil) Crostini." It was a real crowd-pleaser at Dave's birthday. Even the birthday boy himself, who usually won't get near a tomato, loved it. T.O.G.O. CROSTINI You'll ...

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