Have you ever tried octopus? It tastes a lot like calamari, just meatier, which makes sense given that octopus is sort of like a giant squid. One of my favorite dishes in the whole world is Mexican octopus salad, or “ensalada de pulpo”, with fresh tomatoes, cucumbers, cilantro, and chiles. It’s fabulous as a side or topped over tacos or tostadas. It’s been on my list of things to make for years, but octopus isn’t exactly easy to find at the local markets around here. Lo and behold last week they appeared at the Whole Foods down the street, woo hoo! Thank you Whole Foods, for encouraging the adventurous among us.

Continue reading “Octopus Salad (Ensalada de Pulpo)” »

Have you ever tried octopus? It tastes a lot like calamari, just meatier, which makes sense given that octopus is sort of like a giant squid. One of my favorite dishes in the whole world is Mexican octopus salad, or “ensalada de pulpo”, with fresh tomatoes, cucumbers, cilantro, and chiles. It’s fabulous as a side or topped over tacos or tostadas. It’s been on my list of things to make for years, but octopus isn’t exactly easy to find at the local markets around here. Lo and behold last week they appeared at the Whole Foods down the street, woo hoo! Thank you Whole Foods, for encouraging the adventurous among us.

Continue reading “Ensalada de Pulpo (Octopus Salad)” »

Affogato: the simple, Italian dessert couldn’t be better for the last days of summer. Creamy cool ice cream paired with hot espresso means a perfect combination of bitter coffee and sweet ice cream, hot and cold. And why not try it with tea?

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Q: I cooked several pounds of beef brisket in my teflon-coated roasting pan at 350 degrees for 3 hours. When it was done and I was removing the meat, I noticed flaking of the teflon, which is now in the food. Is it safe to serve or do I need to toss the whole roast and pan?

Sent by Fran

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Fig season can be finnicky. Here in Seattle, figs often have a quick appearance in late June, disappear rapidly, and then come back for a real showing right about now, in mid- to late-August through early October. And around this time I’m bombarded with things I want to do with them, from savory chutneys to sweet galettes and salads. I generally buy more than I know what to do with out of pure excitement. Which begs the question: do you prefer sweet or savory recipes when it comes to fresh figs?

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4.29 / 5 Stars | 184 Reviews

by LONBINDER

“Broccoli and potatoes are pureed with garlic and onions, and seasoned with a hint of nutmeg.”

View Complete Recipe Details and Reviews

Q: I’m heading to my boyfriend’s family lake house to spend the week with his WHOLE family — this will be my first time spending more than just a few hours with any member of the family. I want to make some sort of sweet treat to bring (and to win everyone over!), but I need to make it the day before and it needs to survive a plane ride.

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I’ve been trying to squeeze in a few last summer hurrahs, and one quick trip I’m thinking of involves a small cabin and a tiny little kitchen and absolutely no internet. I reserved it specifically because of the tiny little kitchen and have started thinking about what may make for good meals while I’m there. Oatmeal is a clear choice for breakfast, but thinking through lunch and dinner with very simple ingredients that can travel well became a challenge. Until I remembered frittata.

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I get very attached to my favorite cleaning tools, like this dish brush and my Bona mop. But one thing that has never made it into my cleaning box is a pair of dishwashing gloves. On the rare occasion I’ve used gloves, I feel clumsy and all thumbs, always on the point of dropping a dish. So I admit I don’t quite understand the appeal of dish gloves. Do you use them?

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[Welcome to Popsicle Week, wherein I admit that I had something of a popsicle incident this summer, wherein incident = gotta a little carried away, made too many and now can’t let summer end without sharing the queue with you. This is Popsicle 1 of 3.]

This — and amazingly, not the fudge, banana-nutella-salted-pistachio or the strawberry-lime-black-pepper ones before it — is the popsicle that sent me into a tailspin that begin in late June and continues to this moment, when we managed to squeeze in one last vacation before summer was over but are maybe kind of sad we forgot our popsicle molds? No, that would be weird. Which doesn’t mean that it’s not true, just that I’m not going to admit it.

You’d think that the one that sent me over the edge into some sort of popsicle fevor/fervor would at least been insanely decadent, all salted caramel ganache and peanut butter penuche. At the least, it would have been extraordinary in complexity, one of those recipes that imagine you’d like to tether yourself to the freezer for an afternoon in the name of a stunning striated popsicle, frozen in segregated layers (but that, sadly, disappear in the exact same amount of time as the frozen juice varieties do). You wouldn’t guess that it might be a popsicle with but five ingredients, one that is no more complicated than a pinch of salt and another that comes straight from a can.

… Read the rest of key lime pie popsicles on smittenkitchen.com

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