Eating Suburbia

Good cooking, good eating

Sunday, January 20, 2013

January Joy: Oaxaca Tortilla Soup

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  It’s cold outside and I needed something thick and hot that would warm my bones. Rather than cook one of my go-to soups or stews...
Thursday, January 17, 2013

Meyer Lemon Bonanza

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--> We’ve been experiencing several concurrent days of frost here in California, and while the weather is certainly not as ...
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Monday, January 14, 2013

The Yum Factor: Spicy Grilled Tuna Rolls

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--> Spicy Grilled Tuna Rolls—a cross between sushi and a lobster roll—always elicits a chorus of “yums” when served. That mean...
2 comments:
Thursday, January 10, 2013

Quick & Easy: Asian Lettuce Cups

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There are some days when I just don’t have time to spend hours in the kitchen cooking the family dinner, and for this reason I ke...
1 comment:
Monday, January 07, 2013

Winter Warmth: Creamy French Lentil Soup

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Cold winter days call for hearty soups and one of our mainstays is this creamy French lentil soup. The recipe elevates...
Thursday, January 03, 2013

Comfort Food: Chicken Potpie

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I am not, and have never been, a fan of the potpie. Growing up, potpies were bought frozen and had too much crust and ...
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Mrs. B
I live the life of a typical soccer mom in the suburbs with my husband, three children, and two cats. Working for a travel publisher for 12 years, I began visiting destinations through food, rather than by airplane. I learned about Thailand, India, Spain, and a dozen other countries through their cuisines. And that food remains a staple in my kitchen. My children grew up on curries, Provencal lamb dishes, moles, and the occasional meatloaf (on request). I am now taking the love of food farther afield and venturing into foreign lands, incorporating it into every travel destination I can get to, be it Erie, Pennsylvania or Taipei, Taiwan. Those of us in suburbia need to break out of the roast chicken, barbequed ribs, pork chop mentality and spice up our kitchens with the food of the world. We need to leave the canned veggies, packaged cookies, and oversweet jams on the shelves, and dig into the garden and flour bag and treat our families and ourselves to something better. As I continue to learn, I will share, and maybe someone will take the step towards a tagine or a brulee, and know that it doesn’t have to be complicated, and that the end result speaks for itself.
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