Eating Suburbia

Good cooking, good eating

Wednesday, February 26, 2014

Week 9: Candied Bacon Lollipops

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Recently, my brother shared with me this recipe for candied bacon lollipops, a gem he found in a recent issue of Wine Spectator , of ...
Wednesday, February 19, 2014

Week 8: Whole Grain Breakfast Bars

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How many of you skip breakfast most mornings? Or go for the quick bowl of cereal or piece of toast? Mornings are a rus...
Wednesday, February 12, 2014

Week 7: Cardamom Crumb Coffeecake

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On the weekends I like to prepare something special for breakfast. Sometimes it is home-cured bacon and scrambled eggs...
Wednesday, February 05, 2014

Week 6: Glazed Almond-Cranberry Snack Clusters

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This is a guest post by Brilliant Daughter. Everybody loves a good snack. Some people prefer salty chips or pretzels or ...
Wednesday, January 29, 2014

Week 5: Spicy Rainbow Chard with Bacon and Polenta

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This week’s recipe comes from the December 2012 issue of Sunset magazine. I have been a loyal reader of Sunset since I was in m...
Wednesday, January 22, 2014

Week 4: The Happy Dance of Baklava

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Baklava is a daunting item to make – all those buttery layers to compose, getting the syrup just right, and not drowni...
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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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