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Sydney Eliason

I love noodle dishes. It’s so satisfying to slurp up noodles with a mouthwatering sauce and I love the mix of textures between the noodles, a protein, and various vegetables. Whenever there’s a bowl of pasta or pad thai in front of me, it’s gone in minutes. I can’t help it!

The challenge is, I also want to be healthy, I also want to feel great an hour after eating it and not be in a food coma. So what to do? I created this recipe so I can have my noodles and eat them too.

Vermicelli noodles are rice…

They are so easy and SO GOOD — You just have to taste them.

Do you say it like “kr· i·bee·uhn”, or like “Care-i-bee-an” ? Google has a voice that says it in case you want to be proper. But I personally say it the second way.

I digress. Conch Fritters are pretty much the entire Caribbean (however you say it) wrapped up into a little deep-fried ball of happiness with sauce on top.

As a kid I had the opportunity to visit the Bahamas and there was a place called the Coco Bar. They had the absolute best conch…

Lillet with Yuzu Juice in a Wine Glass
Lillet with Yuzu Juice in a Wine Glass

What is Lillet anyway?

Lillet is an apéritif — meaning a wine that is lightly fortified (it’s about 17% ABV) with citrus based spirits.

Lillet is from southern Bordeaux in France, and the apéritif is a blend of fruit and wine infusions. The wines are made from Bordeaux varietals (Reds are: Cabernet Sauvignon, Merlot, Cabernet Franc, Whites are: Sauvignon Blanc and Semillon). The fruit infusions are primarily citrus liquors, which provide honeyed bright notes to this light and refreshing beverage.


Apéritif! (Ah-pear-teef) A beverage that typically has bitter components, drunk before a meal, to help stimulate the appetite. …

I love breakfast for dinner. I really love breakfast anytime. And I also love sweet potatoes. Add in Bacon, the world’s most perfect protein and chorizo? I’m in. Who’s with me?

Sweet potatoes are just so bright and cheerful. And they meld so well with so many different types of flavors — savory and sweet alike. Not to mention all those health benefits that they have, am I right? Less starch, more vitamins, all that jazz.

I’m not trying to say that this dish, laden with bacon and pork, is healthy — but I suppose it’s better than if the…

This could change how you prepare your next meal by eliminating up to half of what you usually throw away!

Save your scraps and grow food out of them…. it’s really that easy. So many of these ingredients are things you have in your house — onions, garlic, celery, a random pepper you don’t know what to do with, lettuce that’s going bad in your fridge, a bit of ginger root. All of these things can be the beginning of a sprout! I’ve heard it but never really thought about doing it until now. …

I want to talk about Chicken. Why? Because you can do a LOT with it, and during this time, I think you can get the most bang for your buck by buying a whole chicken.

A whole chicken? You might say? Well — yes. Even if, and especially if, you are in a small household. Why? Because it’s so versatile.

But I don’t like dark meat! I used to say the same — now, I say, I only eat dark meat if I’m the one preparing it. It might be a little snobby, but it’s true. All too many times…

Photo by Bluebird Provisions on Unsplash

Many great chefs and cooks agree- making your own stock makes all the difference in your food. This bone broth has great amounts of collagen and protein. Plus, it makes enough for you to freeze at least 3 quarts to save for later. Once you get everything in the pot — you don’t have to do much else.

What’s the difference between stock, broth, and bone broth? Simply put — stock is just bones. So since this recipe uses a whole chicken, it’s technically a broth. However, once the chicken meat is fully cooked, I take that out and put…

Buttery, Crunchy but not too crunchy, and great with just about any flavor you put with them. And most likely, you have the main ingredient in your house already…

Hotdog buns. They make the best croutons! I can have a love-hate relationship with croutons in all honesty. I love when they are crispy and crunchy on the outside, but soft and flavorful on the inside. However — I really dislike it when they are so crunchy I nearly break a tooth. It can just ruin the salad or soup, or whatever else it’s on. I’m all about the dry, crunchy…

French onion soup is a time-old classic. Similar to classic movies, I’ve seen it redone just about every which way. Just about every spin on it, though, seems to send the same message — rich, comforting, and warming.

You can make this soup elegant and refined, as I’ve seen at Jordan Winery in California. The chef there prepared a small, amuse-bouche version, but with shallots. It was so simple and flavorful and inspired touch of creativity in my own recipe.

I’ve seen it rustic with huge croutons coated in stringy Gruyére cheese piled high atop the soup. I’ve also seen…

The following recipe was inspired by Food & Wine Magazine’s latest edition (January 2021), which is all about “sopping.” I absolutely loved the editor’s note about how he came across a woman in a grocery store who was asking him what naan was and how to use it. He mentioned that it was great for sopping up sauces or soups, to which she responded that nobody knew how to “sop” anymore!

He was quite perturbed by the notion, as am I that “sopping” has been lost to the food world. The original recipe included green bell peppers; however, my husband…

Sydney Eliason

Chef, Sommelier, Writer, Consultant. Loves food & wine, will travel.

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