I was at a retreat center when I took my first doubtful bite of steel cut oats. The chewy texture instead of the paste-like consistency of its rolled oats cousin delighted me so much I almost gasped aloud during silent breakfast. It even had some flavor of its own and…
Winter having forsaken us, I cook spicy Mexican food.
Hi – It’s me, the guy who does the clean-up around here after the Kitchplosions. The resident chef is away this week working on her MFA in creative nonfiction (and trying to fit in some hooping when there’s a moment between lectures, workshops, readings, etc). I’ve taken it upon myself…
Veggie biryani–the easy way.
I don’t know why more people don’t eat quinoa on a regular basis. This grain-like superfood has a subtle nutty flavor and a little toothiness missing from boring old rice or couscous. And notice the shape: adorable little balls with curly tails. You can do anything with quinoa you were…
Zucchini Kitchsplosion style
Fire up the barbie, vegetarians!
Kitchsplosion readers want to know, where’s the mess? Confession: Generally it gets cleaned up before any photos are taken. To be honest, dear readers, I didn’t want to scare you away. If you saw what the process looked like, I worried you would “x” out of your browser in terror.…
1 Mom’s silver dollar-sized, thin and fluffy, right off the griddle onto my plate, where I drown them in syrup. Perfectly tanned, perfectly sized to eat with my fingers when I think Mom isn’t looking. 2 Pancakes from diners are too wide, too tall, too stiff, too brown and come…
Technically, you can turn anything into pizza. That’s what I used to believe, anyway. When I was in middle school, I used to pride myself on being able to make pizza out of any starch we had around the house. I don’t know exactly how this began, but when I…
