Category: Recipe (Page 1 of 29)

Why You Should Cook Your Own Crab Legs At Home

Crab legs are the fanciest, most low-effort food to prepare at home.

They’re so easy to prepare, it’s almost stupid.

Before the pandemic, I remember paying $30+ at a restaurant for a steam pot meal that included a cluster of snow crab legs and lots of other things that weren’t snow crab legs.

Just the other week, I was craving a big all-you-can-eat crab leg meal. All I wanted was for someone to watch my kids so we could go pig-out on crab. Continue reading

Those Egg Bite Muffin Cup Things

Right before Thanksgiving, our Governor’s orders halted indoor dining at restaurants (among other things) in an effort to manage the rising COVID-19 rates and protect our healthcare workers.

We are grateful for our continued employment and order take-out rather frequently. My recent favorites are P.J. Murphy’s bakery in St. Paul for croissants, doughnuts, and breads (the new owners have stepped up the bread game), Everest on Grand for delicious Nepalese food that’s really really spicy (if you want it that way), and Regina’s Candies for dark chocolate covered pretzels.

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How To Make My Favorite Lasagna

Lasagna is a food I could eat every night for dinner.

There’s Fancy Lasagna and there’s Midwest Mom Lasagna. Sometimes you want Midwest Mom Lasagna.

Fancy lasagna may involve parboiling noodles, bechamel with a touch of nutmeg, and homemade bolognese.

An online search for authentic Italian lasagna brought me to a recipe involving all of these things plus steps for making my own pasta sheets. “The ONLY lasagna recipe you will ever need!” it boasted. “Yeah, I’m not doing any of those things,” I thought.

Midwest Mom Lasagna might still involve par-boiling noodles, but definitely no bechamel. Most of us grew up eating lasagnas with cottage cheese (or possibly ricotta) layered around hamburger tomato sauce. It’s the stuff that many of us grew-up on. It reminds us of mom.  . . or a nice mom who served it.

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My Recipe For The Summer: Gochujang-Butter Shrimp

Last summer the only thing I cooked was bruschetta.

I made bruschetta a lot. Every week. This summer I’m still making a lot of bruschetta. But I’m also making gochujang-butter shrimp. The sauce is inspired by the delicious gochujang-butter chicken wings a restaurant called Rabbit Hole used to serve in Midtown Global Market years ago before closing.

This gochujang butter sauce is composed of only two ingredients – a gochujang squeezy sauce and butter. I could be your Asian Sandra Lee.

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For The Hope Of A Cold Meatloaf Sandwich

I make meatloaf for the promise of a cold meatloaf sandwich the next day. Thick slices on squishy sandwich bread with mayo. . . good mayo.

My mom always made the meatloaf recipe from the back of the Quaker Oats box, baking it in a rectangular meatloaf pan. Quaker’s recipe is different now, but back then it was really simple: Ground beef, tomato juice, oats, egg, onion, salt and pepper. She topped it with slices of bacon and a glaze of ketchup and brown sugar.

My meatloaf includes a lot more things and I never measure. I freeform the meatloaf on a sheetpan so that the top has more surface area to brown.

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