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If you want to fool someone into thinking you spent a lot of time in the kitchen making a complex meal, throw some coconut milk into the mix.
I wholly attribute the success of this meal to the use of coconut milk. That, and being able to properly cook a piece of fish. Continue reading Baked Salmon with Coconut-Tomato Sauce and Creamy Jasmine Rice First, and perhaps most importantly, this is Tasty Retreat’s 100th post! I started this blog right before my birthday last year, and I’m so thankful that I did. Not only has TR given me a place to chronicle my kitchen triumphs and disasters, but it has proven to be a cathartic release for everyday stress. I love writing here, and I hope to continue as long as possible. Additionally, yesterday marked my one year anniversary living in New York City. Things are going well, thanks for asking, and we don’t plan on ending the relationship any time soon. Fear not, John is very supportive. And last, but by no means least, I recently accepted an internship that I’m hoping (fingers crossed) will lead to some amazing networking opportunities. I’m still searching endlessly for a full-time paid position, but for now, I’ll network my tuchas off and hope someone likes what they see. First stop? Food Network’s Atlantic City Wine and Food Festival. It’s only a week and a half away, and I’m so thrilled to be a part of it! Continue reading Zucchini Fries (and some good news) I am in love with this dish. From start to finish, it’s healthy, colorful, and just leaves you feeling good. It’s perfect for summer, which is great because NY is having a little heatwave right now (got into the 90’s yesterday). Gross. Are you hearing this? I’m a Florida girl, and I’m complaining about 92-degree weather. I’ve lost my edge. Sorry for my absence! Things are crazy over here. I have a new new job (it’s pretty sweet) and more kitchen stories to share, but I promised myself I’d make it through a few more Thanksgiving recipes first. I’ve already introduced you to the wonderful turkey John and I ate, . . . → Read More: Sweet Potato Mash with Crispy Shallots Maybe it’s my southern roots (Florida barely qualifies), but I love this cornbread stuffing. Or Dressing. It wasn’t cooked in a bird, so technically it’s referred to as “dressing”… but really it’s stuffing. Potato – Potahtoe The point? I’m from the South (kind of) and we really like cornbread, which is why I can’t stop eating this stuff. Sweet and savory all in one? Yes, please. Thanksgiving is without a doubt my absolute favorite holiday, a day to give thanks for my favorite things: family, friends, and food. For the last few years, I’ve had the pleasure of preparing my family’s Thanksgiving meal with my mom, and this year is no different. Even if it costs an arm and a leg to fly home from New York, I wouldn’t miss it. To prepare for the big day (and to share some of my favorite holiday recipes with you), I thought, “Hey, I’ll practice on John!” No complaints yet. I first made this recipe last year for my annual Passover seder, and it was such a hit that I decided it deserved a spot on this year’s Thanksgiving table. You should make this recipe if any of the following apply:
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