Did you know I have a cooking column? Besides writing for Eat.Drink.Frolic. and now, Hostess With Mimosas, I also write a column for the local site, Nooga.com. I’ve been writing for Nooga for a few years now. It started as a weekly column but sometimes life happens and about two years ago, I decided to do twice a month instead. I’ve always loved writing food recipes for projects other than my blog.
I haven’t always done a great job at promoting my columns or sharing the recipes. So in an attempt to do a better job, I’m going to at least try to share my columns here on a quarterly basis.
What’s Cooking: Winter Roundup
If you haven’t guessed it by now, the name of my column is What’s Cooking. It’s mostly recipes; though sometimes, I write roundups or listicles. I usually don’t share cocktail recipes on my column. When I first started writing for Nooga, there was someone who shared cocktail recipes and we didn’t want to clutter the site with all the alcohol. I always thought I wanted to write more cocktail recipes for my column but with me sharing more of them here, I don’t think my brain can handle more cocktail recipe development.
Alright, enough rambling, here’s what I’ve been cooking over on my column. Hope you’ll see something you’ll recreate soon.
JANUARY
Pasta with shaved Brussels sprouts & bacon
Anyone who reads this blog knows I have a new obsession with Brussels sprouts (here, here and here). This pasta was very reminiscent of the lemony pasta from Cravings Cookbook but with Brussels sprouts. I actually need to make this again soon.
One pot chili mac & cheese
I’ve made this a couple of times now and it’s so good. I love making it because it’s enough for us to have a bit of leftovers. Make this, it’s super easy and really yummy.
FEBRUARY
Miso roasted potato salad
I’m very particular about my potato salad. That means: I don’t eat everyone’s potato salad. What I will eat though, is this miso potato salad. It might be my new way of preparing it. See for yourself.
Champagne rice krispie treats
Homemade rice krispie treats are my jam; I’m pretty sure I don’t eat enough of them. These champagne treats are light, buttery and just what you need for a simple but elevated dessert.
MARCH
Cereal bar roundup
March 7 is national cereal day (it’s also my wedding anniversary). I rounded up a few cereal bar recipes that look delicious and seemingly simple to make.
Crispy salt & vinegar potatoes
Like salt & vinegar potato chips but much better. They make the perfect side dish.
