SippitySup

When you read this recipe you’ll see that this isn’t a tart in any traditional sense of the word. Still, I think you’ll want to thank me for it anyway. You can go ahead and thank me now or you can wait until you’ve tried it for yourself. However, one look at this Apricot Tart…

Fried eggplant. Baked eggplant. Marinated eggplant. Baba ganoush. Parmigiano. Moussaka. Ratatouille. I’ve always loved eggplant. I’ve also always considered eggplant a pain in the patootie. Who needs thin slices of salted eggplant lined up on paper towels across every flat surface in the kitchen? You see I’ve always read that eggplant MUST be salted before…

Summer starts on June 21st! But before I start jumping through the sprinkler I’ve decided to line-up a few go-to recipes. Simple dishes that can stand alone or sit nicely beside something from the grill. I’m looking for food I can make a day ahead in the cool of the evening and turn to again…

I’ve been at it again. I made Chorizo and Shrimp Tacos. Why not? Everyone likes tacos, right? But this isn’t a Chorizo and Shrimp Taco post. I just couldn’t bring myself to do two shrimp taco posts in a row. So this is a salsa post. A Raw Tomatillo and Avocado Salsa post. But I’ve…

As a Californian, few bites of food make me happier than Fish Tacos from Mexico’s Baja. Even when those fish tacos are a Caribbean/Mexican cultural mashup of Coconut Shrimp Tacos inspired by two separate travel memories. Baja Fish Tacos As with all the best dishes, there’s some debate about the origin and specifics of fish…

I’ve pickled plenty of stuff on this blog: mangoes, mustard seeds, even a few little birds. So it easy to see how pickled raisins would be my kind of thing. Sweet. Savory. Unexpected. Which sounds like a metaphor for a happy life. Well, at least to me it does. So when I saw a Chef…

I thought about you guys just now because I’m eating pasta. Do you remember when I used to make default pasta here on Sippity Sup? Well, of course, you don’t – you’re too young. That was eons ago. But I did want you to know I still eat pasta, and the pasta I’m eating is…

For me, food and travel are hard to separate. Even when I come across food from someplace I’ve never been. So I was thrilled when I opened the LA Times yesterday and came across a Chef Dave Beran recipe for a “Burnt” Basque Cheesecake. Burnt is in quotations because the char on top is from…

More and more people are flirting with a vegan lifestyle. I’m not one of them, but I’m not not one of them either. I certainly believe, for our own health and that of the planet, we should be eating fewer animal products. Still, I’m a never say never kind of guy and I doubt I’ll…