Need a little inspiration for your next pizza creation? Look no further. This is a pizza topped with jalapeños, soft cooked eggs, and Lil’ Smokies. WHAT? Yup. You could easily recreate this masterpiece at home… the original is from East Side Pies in Austin, TX. You’ll never want another type of pizza again.
I love soup. My husband does not. He likes it okay, but he considers it to be mainly a side dish, whereas I would happily eat soup for dinner most nights of the week, particularly if it is accompanied by some nice, crusty bread. Still, despite his anti-soup-as-main-dish bias, I can usually get away with one day a week where the main course is in liquid form. I also use a side of grilled cheese as a selling point.
But all that is about to change. Once the weather officially becomes summer, which here in DC should be in the next week or so, soup is officially off the menu. I understand that, I do. Who wants to eat hot soup on a hot day? As for cold soups, well, not so much. I can’t really refute the argument that gazpacho is basically like eating salsa with a spoon.
Nature has given me a few cold and rainy days these past few weeks, and I have taken full advantage. My go-to soup recipe is, like most of my recipes, not really a recipe at all. Don’t blame me, though. As you can see by the ancient sticky note below, this one has been handed down to me from my mom.
Just in case you can’t make out her scratchy, water-splotched scrawl, I will give you my interpretation.
Cream of a Vegetable SoupRead More›
Sure, mom’s buttery white bread and American cheese version is a classic, but these days grilled cheese has hit a whole new level. Here are some of our favorite crazy grilled cheese options.
1. Jalapeno Popper Grilled Cheese
Can’t decide between your two favorite cheesy snacks? Have them both with Simply Scratch’s simply amazing jalapeno-cream cheese-onion-sourdough-colby concoction.
2. Fried Green Tomato Grilled Cheese
Fried inside fried? Yes and yes. Life’s Ambrosia has the recipe.
3. Bechamel Grilled Cheese
You thought rubbing a layer of butter on grilled cheese was indulgent? At Firefly in D.C., chef Danny Bortnick’s cadillac grilled cheese has bechamel sauce spread in between white bread, with garlic-herb butter, aged Cabot, and Gruyere.
(Photo: Dakota Fine)Read More›
While we have already spent some time on Easter and Passover here on ES, I thought I would spread some love to Earth Day and in particular Picnic for the Planet. This year on April 22nd, in addition to all sorts of Earth Day activities and media stories about kids planting trees on your local news, people across the world are being encouraged to go outside and eat. Picnic for the Planet has organized community picnics in cities throughout the world to get people outside. Heavyweights such as as Mario Batali and Alice Waters have already voiced their support by publishing picnic-appropriate recipes and PSA’s. I assume my invitation to share recipes was lost in the mail so I decided to just share them here on ES.
I have a complicated relationship with deviled eggs. When they are good, they are divine and when they’re bad, I have to eat a few to confirm my initial opinion. They always take some time to prepare but are simple enough that they pop up at every picnic and spring gathering before disappearing quickly. Bite sized, tasty, and with limitless variations, here are a few ideas to spring you into action.Read More›