Posts by The Katz Tales
STUFFED MUSHROOMS
Stuffed mushrooms are an old classic that never goes out of style. Why have they stood the test of time? Could it be the bacon or garlic or Parmesan that gets stuffed inside each cap? Personally, they had me at bacon. I like serving these on a platter during a martini-fueled cocktail hour or placing…
Read MoreSALMON STEAK WITH GARDEN FRESH RELISH
Every summer we plant lots of cherry tomatoes on our deck. Of course, they all become ripe around the same time, so I’m always looking for new things to do with them. This simple relish is great on top of almost any fish. I like serving it on top of salmon steaks because the acidity…
Read More3-CHEESE GRILLED WHITE PIZZA
I know this is sacrilege, but I’m not a big fan of tomato sauce on my pizza. To be honest, it’s not that I don’t like it, it’s that it doesn’t like me. It gives me terrible heartburn. But I refuse to give up pizza, so I came up with this recipe for a white…
Read MoreASIAN GRILLED CHICKEN OVER GREENS
When I was living and working in Asia, I had a tiny little kitchen in my flat. No oven, just a three-burner cooktop, a microwave, and a half-refrigerator. But I managed to cook up some feasts with all of the exotic ingredients I would find at the markets. This was one of my favorite go-to…
Read MoreGRILLED PEACHES
I love peaches, but it’s really hard to get perfectly ripe ones here in New York without spending a fortune. One way I’ve found to bring out their flavor is to grill them. The heat helps bring out the juiciness of even the saddest peach. Here’s a recipe for a fun and easy summer dessert…
Read MoreSOMETIMES THE BEST MEALS ARE A SURPRISE
When I travel, my husband and I love to go off the beaten path to discover things many tourists might miss. We love the back roads and small towns where every day life just moves along in its normal flow. While in Hanoi, we wanted to get a sense of life outside of the city,…
Read MoreGRILLED EGGPLANT WITH TZATZIKI
During my college semester abroad, I made my way from Belgium all the way to Greece to meet up with my college roommate, Sarah. We spent a month on the southern side of Crete in the little beach town of Matala. We lived on grapes, chocolate cookies, and beer, but once a week we would…
Read MoreBLACK BEAN BURGERS
If you’re trying to cut back on meat, but miss the experience of burgers on the grill, here’s a vegetarian version that will make you wonder why you ever ate meat in the first place. Okay, that may be an overpromise, but these bean burgers are still pretty tasty. INGREDIENTS (Makes 4 burgers) 1 (15.0-ounce)…
Read MoreKOHLRABI SLAW
One of my favorite things to do is wander through our weekend greenmarket. I like to pick up unusual vegetables and figure out what to do with them. Kohlrabi, with its weird tentacles, is one of those challenging vegetables I just can’t resist. It’s part of thecabbage family, so it’s perfect for grating, and it…
Read MoreFIVE INGREDIENT MARINATED SKIRT STEAK
I’m not a huge red meat fan, but when I do eat it, I tend towards the cheaper cuts. If you marinate it, skirt steak is pretty hard to screw up. Because it’s such a thin cut, it holds the flavors of the marinade throughout, even if you over cook it. But try not to…
Read MoreTHE SPICE MARKET
It took me over four months to discover the most incredible spice market on full display just three blocks from my flat. I had been living and working in Singapore, but was so busy that I would often eat or pick up groceries near my office, rather than my own neighborhood. On a rare day…
Read MoreSTRAWBERRY MARGARITA
Sometimes the easiest things are the best. If you’ve got some ripe strawberries that are begging to be used, try this simple margarita. Just make sure you’ve got your Uber account up-to-date. No driving after downing one of these. INGREDIENTS 6 large (or 12 small) strawberries, de-stemmed and rough chopped 4 oz tequila 2 oz…
Read More