The Missing Tooth & The Red Velvet Pig

My boss, let’s call him Dr. Bacon, completely missed out on his birthday cake this week. If you’re a longtime reader, you may recall that the one we did last year was the chocolate bacon cake. Well, this one wasn’t half so crazy, but it was still sort of cute and appropriate to the recipient. I blame the dentist. After a vicious morning root canal, Dr. Bacon wasn’t up for work, or cake, or even consciousness, I’d wager.

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Recipes Not the Lunchlady’s Goulash

At the tender age of six or seven, I had a clear moment of decision in the school lunchroom. As most epiphanies are, this revelation was heartfelt and simple. Though I’d traditionally devoured nearly anything that crossed my path — poisonous or not — I discovered a newfound hatred for goulash. Little did I know that the bland hamburger-macaroni combo they’d scooped onto my plastic tray and billed as goulash was actually a low-rent impostor.

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Dinner with Sarah Palin’s Glazed Salmon

Watching the debates tonight? Why not really get to know the candidate and dine Sarah Palin style? My crafty contact M. in the Bay area used Google’s 10th anniversary index yesterday to check around for what the potential Republican veep was cooking up a decade ago. Turns out, she was glazing salmon and submitting her recipes to AlaskaSeafood.org. SWEET AND SAUCY GRILLED SALMON Recipe by Alaska Fisherman Sarah Palin

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Recession-Proof Recipes: A Market-Driven Bean Salad
Recession-Proof Recipes: A Market-Driven Bean Salad

Back around tax time when I started this series, my basic black bean soup seemed like a really tasty idea, but after a week of 90-degree days, I must admit that thick, hearty soups seem far less appealing. Simply turning on the stove seems far less appealing. Thank goodness for canned beans. They are such cheap, tasty protein… no flames (or additional heat) required. I’ve been making simple bean salads with my CSA vegetables for the past two weeks.

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Recession-Proof Recipes: Summertime Succotash
Recession-Proof Recipes: Summertime Succotash

It’s really, truly summer when the sweet corn arrives. Then we see the the zucchini and tomatoes. And that’s when it’s time for summer succotash — one of the most lovely, fresh and versatile of seasonal salads. By definition, a succotash consists of beans and corn — and it’s sometimes baked. But the succotashes I’ve always known have been simple summer salads composed of just-shucked sweet corn, ripe tomatoes, beans (sometimes green beans, sometimes lima beans or kidney beans) and maybe even some jalapeño, slices of zucchini, fresh-chopped basil, fresh parsley or cubes of smoky bacon.

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What’s In The Box? Part II

It’s week two of my half-share CSA distribution. The local weather’s been alternating between gorgeous sunny days and violent thunderstorms recently. That has to be affecting the local veggies. The first shipment was heavy on lettuces. So what’s in the box this week? Arugula Zucchini… big ones! Chinese cabbage (flowering, but still tasty) Mesclun lettuce mix Red leaf lettuce Pea shoots

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Recipes No stove, please. I’ll have ceviche.

Bah! Cooking… Who needs it? With the temps the 80s and high humidity all week, I just can’t get excited about turning on the oven when I come home from work. Raw-food diets suddenly begin to seem more attractive. J and I try to maintain a Fish n’ Film Friday dinner (it’s a great mnemonic device to keep fish in our diets), but the thought of turning on the stove last week was just… too… much.

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The Recipe Rock Star (aka… you)

I know how it works. It happens to me all the time. You’re paging through a book or magazine, or clicking around on the web, and there it is: an irresistible recipe, singing out from the page with a sonorous siren’s strain. You skim the headnote. It makes your mouth water. You clip it, print it, or scribble it. You stalk the ingredients and the equipment. You bar the door to the kitchen and warn away foolish intruders.

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About Me

Miss Ginsu is a nom-nom-nom de plume of Leitha Matz, who worked at Tabla and FreshDirect in NYC, wrote about the food scene from 2004 to 2009 in Brooklyn and presently lives in Berlin. Occasionally seen on TV cooking segments, Leitha has also written for FreshDirect, contributed to Cee Cee Berlin, The Food52 Cookbook and has been interviewed/quoted in The Food Keeper as well as The Washington Times and Salon.

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