Category: Featured

1.

Albuquerque

https://andyfood.com/albuquerque/

Lavender fields, wandering guinea fowl, 80-year-old digs, and the first Caesar Salad to make me swoon in an awfully long time.

2.

Breakfast Tartine

https://andyfood.com/breakfast-tartine/

Protein, fiber, calcium … and even a little vitamin C … in about 3 minutes.

3.

Thinnest Crust Pizza

https://andyfood.com/thinnest-crust-pizza/

It’s dinner I’m hungry (a bit lazy too) but fast food and the microwave are oh so taboo.   No plan in my head no recipe near but I made tonight’s meal lacking all fear.   It’s a combo you see of fresh produce, my pantry, and egg roll wrappers so thin; de minimus crust pizza’s… Read More

4.

Why You Should Shop At Farmers Markets When You Travel

https://andyfood.com/shop-farmers-markets-travel/

When I travelled in the olden days, before 9/11, I brought back food in jars and bottles.  The 3-ounce liquid rule makes this impossible on any trip where I’m doing carry-on. When I check a bag I’ll stick in a bottle or two, and maybe some jars. BUT … I have to assume that the suitcase will be… Read More

5.

A Reasonably Big Fish Story

https://andyfood.com/reasonably-big-fish-story/

As bucket lists go, I technically crossed deep sea fishing off my personal list when I was in grade school.  My family went to Guaymas for a few days and we went fishing for half a day. It was fun, but the memory that stands out most is the mother of all paper cuts I… Read More

6.

A Table for 2 (or 3) in Athens

https://andyfood.com/what-i-ate-in-greece/

  Ten Days, 2 Cities, a new drink (to me), a whole lot of fish, and the odd urge to keep saying “there you go” … A stay at Athens’ Hotel Grande Bretagne is a step back in time. Maybe it’s the late ’40’s or early ’50’s – when much of the city’s white, boxy ubiquitous housing was… Read More

7.

Summertime Soup with Baby Squash, Peppers & Tomatoes – Thickened with Humus

https://andyfood.com/summertime-soup-baby-squash-peppers-tomatoes-thickened-humus/

It’s summertime and cooking should be easy. It’s mid May, and if you’re not in Arizona you probably think it’s spring. But I’m in Phoenix and it will be 104 today – so it’s summer. I’m not defining the seasons based on how I feel about the weather, I’m basing them on how the weather… Read More

8.

Vadouvan-Crusted Ahi in Under 30 Minutes

https://andyfood.com/vadouvan-crusted-ahi-in-under-30-minutes/

Vadouvan is a French culinary homage to the Asian spices and flavors found in curries, and it’s one of my favorite things to have in a jar in my kitchen. Vadouvan is spicy because it’s made with a lot of spices, but it’s not the sort of spicy denoted on menus by small red chilies… Read More