Seared Catfish |Corn & Pepper Sauté | Chimichurri | Tahini

You’ve had tahini, and plenty of chimichurri…but what happens when you swirl them together? I’ll get back to that. I’ve been doing everything in double time lately, just trying to launch the new year as strongly as possible– and believe it or not, I  haven’t come up with anything super remarkable so far. Instead, I’ve…

Rosemary-Pomegranate Chicken |Wilted Red Chard | Couscous

Week two of the decade is upon us– time to bring a few unused ideas into the light. I found some pomegranate molasses for the first time in about a year (thank you, Atlanta markets) and I have plans for that bottle… Let’s start here: Pomegranate molasses is slightly sweet- but very tart syrup made from reduced…

Akara: Nigerian Bean Fritters

Akara is one of those foods that can absolutely suck to make–but it’s delicious when you get it right. If you’ve never had them before, they are like a cross between felafel and hushpuppies… but with black eye peas, onions, and peppers. There’s nothing complicated here, but the first step–peeling the beans–is a mountain. I…

Leek & Olive Chicken | Pumpkin Seed Pesto

Man,  I’ve been busy lately.  It’s already mid-December?? When did that happen? It’s been my spottiest period with the blog since I started it two(?) years ago,  but I’m going to get back to my consistent best soon. This is a simple meal that incorporates ingredients that are in abundance right now to revise a…

Orange-Rosemary Trout | Cotija Grits

Time for the good news and bad news of fall in Atlanta: it’s no longer 98 degrees every time you walk outside (summer had us the the third quarter though, not gonna lie) BUT you have to deal with days of misty rain and piles of wet leaves– which are definitely among my least favorite…

Peppercorn Shrimp | Habañero-Kaffir Lime Broth

No, it isn’t Pho– I am not even going to try to tackle that one yet. Instead, it’s one of those Saturday morning experiments that will only get better as I refine it over the next few weeks. It’s another slow burner, but not as slow as the 16-Hour Ramen. In fact, the broth looks dark…

Ras el-Hanout Rib Tips | Apple-Fennel Sauté

How did I forget about Ras el-Hanout? It was one of those gateway drugs- I mean spices- that got me started with a phase when I was obsessed with *attempting* Moroccan food. It’s been a while, but it’s good that I had it lying around when I ran out of other ideas. What else? Uh……

Grilled Italian Sausage | Smashed Cannellini Beans

There’s a good chance that you’re reading this after a long day– maybe you got up early, worked through lunch, stayed late? All three? Ouch. Sometimes you just need something quick, and filling and those Buzzfeed videos just aren’t hitting it for the day. Don’t lose hope! Look through all the Craving Mad posts under…

Shrimp & Cashew Soup

I learn a lot of food trends from Dani, since I’m usually in my own head coming up with new combinations of things. Remember that vegan lasagna  we made a while ago? Well, cashews filled in for ricotta cheese– and it was a pretty awesome match. Aside from that though, I haven’t done anything particularly special…