Happy Saturday and welcome to Kelly's Kitchen. I've been a home food blogger for almost two years. My biggest support, (and sometimes) critic is my husband Alex. He tries everything I make and constantly reminds me how difficult it is not to put on weight. (Some critic, huh?) So today I opened my column to Alex and am sharing 6 of my husband's favorite recipes.
Kelly is sharing 6 of her husband's favorite recipes.
You can get the full recipe card for a dish by clicking the link at the end of each section
This week’s pizza is inspired by a pizzeria I have never been to. Maker Pizza is a Toronto-based pizzeria. I became aware of Maker Pizza through Matty Matheson who partnered in creating the pizzeria with owner, Shlomo Buchler.
Anyway – their pizzas are mesmerizingly beautiful and inventive. And because I don’t live in Toronto to try it myself, I decided to recreate one of their famous pizzas, The Mac. As you might imagine, this is basically the pizza version of a certain famous American hamburger. Are you ready for this? Let’s do it!
Today I have one of my favorite steakhouse starters; the Classic Steakhouse Wedge Salad. Buttermilk blue cheese drizzle, dressed tomatoes and bacon pieces; this salad is so simple, yet so refreshing and savory. I think the Wedge Salad is often maligned because of the iceberg lettuce (mostly), but then also the bacon and blue cheese don’t do it any favors in the nutrition department. But I don’t care what anyone says; I love a well-balanced Wedge Salad. Let’s do this Wedge!
Last week on Instagram, I posted a story featuring a can of Spam with a poll in which I asked the question, “Hell Yeah” or “Not a Chance.” And I was surprised that 65% of responses were “Not a Chance.” Which is interesting, I suppose it’s a generational thing.
In the 2010’s, Spam began appearing in dishes at upscale NY and California restaurants; with chefs like Roy Choi serving up Spam Musubi at his LA restaurant. But for folks in mainland America who grew up with Spam, not as an ingredient, but as the main protein on their plate, it might take more than high brow/low brow dishes to get them to think of Spam in a good way. Spam Fried Rice is a good way to start.
We are kicking off this week with another favorite Chinese Takeout dish. There’s no doubt phoning in a takeout order is as simple as dinner gets, but this preparation of Mongolian Beef isn’t any more trouble than googling the restaurant’s phone number.
This recipe is by Hsiao-Ching Chou, from her cookbook Chinese Soul Food. I really love this book and I am excited to explore all the recipes. Hsiao-Ching has a wonderful way of making her recipes approachable; taking the intimidation out of complicated recipes. Let’s get right to it!
If you’ve been following Alex’s Djalali Cooks Too column, you’ll know that we had a 13-pound smoked brisket; the leftovers just waiting to be used in all kinds of delicious dishes. It may come as no surprise that we just had to make brisket nachos. Instead of my usual sheet pan nachos, today we are making a double-decker version. You can certainly modify this recipe to be a sheet pan version. Let’s get to it! Brisket Nachos with Queso Blanco.
We love our sandwiches over here at Djalali Cooks and a classic steak sandwich with caramelized onions and provolone cheese is one of Alex’s favorites. This sandwich is a great use of leftover steak, but if you want to cook up a big steak specially for this sandwich, well, that’ll work too! Let’s get right to it: The Very Best Steak Sandwich.
Yesterday, Beth shared some of her favorite comfy Summer pants. She also shared delicious cocktail and salad recipes. Click the text or image below to read the article.
is our 40s+ fashion & food contributor. She posts a Daily Look on Tuesdays, writes about Fashion on Thursdays, joins Beth for Fridays with Oscar and shares a new recipe Sunday evenings.
She’s 46, 5’0, and a petite 0/XS.
Kelly also has a food blog called Djalali Cooks, which you can find by clicking the world icon below.