I used to have to head to my favorite Indian restaurant for naan. Then it came to the supermarket. Now it’s in my very own home. Naan is a leavened flatbread that is baked in a clay tandoor oven. No tandoor here, so we’ll be baking this naan recipe in my conventional oven instead. The first time I decided to make naan I was a bit intimidated. Perhaps is was that the naan I’d been eating had always been served next to a bowl of my favorite masala at Chapati in Northfield. ... more

3/4 cup warm water (110° F) 1 teaspoon active dry yeast 2 cups all-purpose flour 1 teaspoon sugar 1 teaspoon sea salt 1 pinch baking powder 2 tablespoons canola or olive oil 2 1/2 tablespoons plain Greek-style yogurt 1/4 cup extra flour for rolling 2 tablespoons clarified butter In a small bowl, add water and sprinkle yeast over the top. Allow to sit for 10 minutes until frothy. While the yeast is sitting, mix together flour, sugar, salt and baking powder in a large bowl. Add in oil and yogurt... more

One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry. You’ll have to excuse me. I think it’s Tuesday or something. The kids had Monday off for Presidents’ Day. They had yesterday off for a teacher work day.... more

After his trip to L.A., Ole came home determined to recreate the Korean BBQ from Kogi Taco Truck here in Minnesota. This is his interpretation of the infamous Korean barbecue short ribs, stuffed inside a warm corn tortilla and covered in a healthy amount of Napa cabbage slaw and sriracha. A few times a year I go out of town for work, and while it is a burden for the family left at home, I try to make the best of it. My destinations are usually major metropolitan areas in another part of the country,... more

Korean BBQ Short Ribs: 3 pounds flanken-style beef short ribs 1 cup soy sauce 1/2 cup brown sugar 1/3 cup mirin 1/4 cup sesame oil 6 cloves garlic 6 scallions 2 teaspoons fresh peeled ginger Korean-Style Slaw: 3 cups Napa cabbage, chopped 1 cup daikon, diced into matchsticks 1 cup bean sprouts 6 scallions, diced 3 tablespoons cilantro, chopped 1 lime, juiced 2 tablespoons soy sauce 1 tablespoon mirin 1 tablespoon sriracha or chili pepper sauce 1 tablespoon extra virgin olive oil For assembly: 10-15... more

One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry. And breathe. Valentine’s Day was a bit of a whirlwind here, what with a sick child at home and swimming lessons right in the middle of it. Here we are on the other... more

This is a Sponsored post written by me on behalf of TABASCO® Original Red. All opinions are 100% mine. Buffalo chicken pizza is your favorite buffalo wing chicken resting on top of a crisp, easy-to-throw-together pizza crust and a blue cheese spread and then topped off with a bit of celery, TABASCO® Original Red and blue cheese crumbles. Perfect for adding a bit of spice to your Valentine’s Day. Over the past few months a transformation has been going on. Kiera, the child who once shuddered... more