This country loves fried chicken sandwiches and with good reason. I reviewed sandwiches from three Berkeley restaurants. The verdict? They all provide yummy sandwiches worth eating.
Growing up, we never ate spaghetti or Italian food for that matter. It wasn’t until I got to college that I learned about non-red sauce pasta dishes. Linguini with clams is one of my favorite.
This recipe for Ollie’s Cracklin’ Chicken is from Nom Nom Paleo. It is quick and delicious and a favorite meal in our household. All credit for this recipe to Nom Nom Paleo, I’m just cribbing it here.
This recipe for roasted cauliflower is easy and brings out the best in brassicas. The smoked paprika is the secret ingredient that kicks it up to a whole other level. The result is a plate of smoky, salty, tender vegetable bits with crispy edges.
This is an almost no cook dish that just requires you to have one ingredient on hand – silken tofu. If you have ever had steamed fish in a Chinese restaurant, this is the same flavor profile except that tofu is substituted for the fish. This makes the dish easier, cheaper, quicker to make and, if you like tofu, tastier too!
This is a delicious one wok dish served over rice. Simple and quick to make with 3 main ingredients. I learned to make this freshman year in college as a go to meal from my roommate.