There are probably a dozen ways to make cornbread. Southern cornbread tends to be savory and is often served with barbeque or chili. Northern cornbread tends to be sweeter and cakelike. I’m a New York City woman with a sweet tooth, so I lean toward the sweeter version but I still want it to have… Continue reading Lee’s Sweet Cornbread
Category: Grains
Chinese-Style Fried Rice
I grew up on the Lower East Side of Manhattan, a stone’s throw from Chinatown so I’m kind of picky about my fried rice. Whenever my mom had a few extra bucks, she’d treat me and my siblings to dinner at a small restaurant there, off the beaten path. Sometimes the posted menu was in… Continue reading Chinese-Style Fried Rice
Parmesan Basil Orzo
I never understood orzo. Rice-shaped pasta? Pasta-flavored rice? I was never quite sure so I avoided it altogether — until now. Hayley’s signature recipes lean toward quick and easy so I decided to give this one a try. Creamy, flavorful, satisfying: if that isn’t the definition of comfort food, I don’t know what is. Make… Continue reading Parmesan Basil Orzo
Hayley’s Sweet Cornbread
Eaten warm or cold, as is, or served with a pat of butter and a dollop of jam, cornbread is great any way you slice it! (Pun intended. 😄) Because I use kosher salt for absolutely everything, my version comes out faintly flecked with it, which adds a deliciously subtle hint of salt to this… Continue reading Hayley’s Sweet Cornbread
