Little Labor, Big Flavor: Slow-Cooked Ribs

Little Labor, Big Flavor: Slow-Cooked Ribs

Photo by Leela Cyd for the cookbook, “A Mouthful of Stars” by Kim Sunée For Labor Day, friends and family have requested these spicy, tangy ribs from my new cookbook, “A Mouthful of Stars.” As to what makes perfect ‘Q, a Southern BBQ-lovin’ expert friend of mine once said: You cook the meat until…

(Includes a recipe for Slow-Cooked BBQ Ribs)

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Meatballs with Currants and Pine Nuts

Meatballs with Currants and Pine Nuts

These meatballs get a lift from juicy black currants and some toasted pine nuts.  If you prefer, you can omit, but they add both texture and flavor.  Serve with your favorite tomato sauce, or, as I sometimes do, melt an anchovy or three in some olive oil over medium heat, toss in some sliced garlic,…

(Includes a recipe for Meatballs with Currants and Pine Nuts)

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Recipe from A Mouthful of Stars: Avocado Papaya Salad

Recipe from A Mouthful of Stars: Avocado Papaya Salad

This salad is a combination of Caribbean influences and Mexican flavors inspired from my travels to both places. Creamy avocado and papaya come to life with fresh lime juice and the crunch of jícama. Sometimes I substitute a large Korean/Asian pear for the jícama, which, although only slightly sweeter, has a similar crispness. Serve as…

(Includes a recipe for Avocado Papaya Salad)

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Summer Berry Galettes: Free Form Tarts

Summer Berry Galettes: Free Form Tarts

Galette.  Crostata.  Any way you call it, this open-faced free-from tart is easy to make and so delicious.  This recipe is adapted from my good friend, Sara Foster, from when we worked together on many food stories for Cottage Living magazine.  The dough for the pastry crust is super easy to work with…

(Includes a recipe for Summer Berry Galettes: Free Form Tarts)

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Frank Brigtsen’s New Orleans BBQ Shrimp

Frank Brigtsen’s New Orleans BBQ Shrimp

BBQ Shrimp Photo Kim Sunée Chef Frank Brigtsen is one of the nicest chefs I know and his food bursts with true New Orleans flavor.  Frank, a recipient of numerous awards, including a James Beard Foundation Humanitarian honor, cooked with Chef Paul Prudhomme back in the 1980s. They were both, along with…

(Includes a recipe for Frank Brigtsen’s New Orleans BBQ Shrimp)

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Fried Squash Blossoms with Mint and Goat Cheese

Fried Squash Blossoms with Mint and Goat Cheese

Fried and stuffed squash blossoms, photo Kim Sunée It’s that time of year again and I find myself stalking the markets looking for the delicate flowers of summer squash.  I’ve updated a recipe from last summer.  Here, the flowers are stuffed with basil, mint and cheese, then lightly fried in a batter with the…

(Includes a recipe for Fried Squash Blossoms with Mint and Goat Cheese)

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Summer Peaches with Burrata and Basil

Summer Peaches with Burrata and Basil

Peaches with Burrata and BasilPhoto Kim Sunée I’ve written before about my love for burrata, which tastes like fresh cream-infused mozzarella.  Lately, I’ve been pairing the delicate cheese with fresh summer fruit–everything from peaches (thanks to the thoughtful friend who hand-carried them back from California) to roasted cherries, apricot, rhubarb, and nectarines. …

(Includes a recipe for Summer Peaches with Burrata and Basil)

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New Orleans: Feasts

Commander's Courtyard, photo Kim Sunée

I was back in my hometown for book tour events and wanted to share some images and bites from some of my old and new favorites: The Crescent City Farmers Market:       Peche Restaurant.   Commander’s Palace: An oldie but goodie.  Mother’s Day with my 90 year-old great aunt.         NEW RESTAURANT: Square Root        

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Roasted Grapes

Roasted Grapes

  This is one of the easiest and most versatile little bites you can make.  Start with fresh, plump (preferably organic) grapes.  Drizzle with some olive oil, salt, and maybe a bit of good Balsamic vinegar.  You can make them in the morning to serve later in the afternoon or evening. Here are some ways to…

(Includes a recipe for Roasted Grapes)

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Cutting Rhubarb

Cutting Rhubarb

I recently came across a short story that I started years ago, with the title “Cutting Aspen”….It’s a strange compilation of characters in Colorado who are all searching for love but often find themselves cooking for one another when faced with the choice of another disastrous relationship. It’s a story I probably won’t go back…

(Includes a recipe for Rhubarb-Peach Crumble Pie)

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Super Moist Chocolate Chip Banana Bread

Super Moist Chocolate Chip Banana Bread

I used to have banana bread envy; every time I tasted someone’s homemade banana bread I would always wish mine were as moist, as delicious, or as banana-y.  I’ve tried so many recipes over the years, many included buttermilk or yogurt, oil instead of butter, etc.  I have finally settled on this basic one (originally…

(Includes a recipe for Chocolate Chip Banana Bread)

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Let’s Eat Cake!

Let’s Eat Cake!

Yes, these are cakes and they are both gorgeous and delicious (see the cover image and chapter one below)!!  My good friends, Bob and Chad, who are the best non-professional party planners on the planet, had these cakes made to celebrate “A Mouthful of Stars” at the Houston book signing in May.  Thank you to ...

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A Mouthful of Stars Book Tour…the journey starts….

A Mouthful of Stars Book Tour…the journey starts….

I am always humbled by the bounty of amazing people–the sense of place their friendship offers not to mention the great food and hospitality–that have come my way in this life.  And the new and old friendships forged along the way…. It all started in Anchorage, Alaska…where good friends, Moira Smith and Anne Wilkas, hosted a ...

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Turn A Classic Sweet into a Savory App: Video from the Wall Street Journal

Turn A Classic Sweet into a Savory App: Video from the Wall Street Journal

Greetings from Alabama! It’s sooo nice to be back and see all my friends for the launch of “A Mouthful of Stars” tomorrow at Alabama Booksmith. So, many of us are gathering in my friend, Martha’s, kitchen later today to celebrate and make a few bites and try some recipes for the launch.  Speaking of recipes, ...

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Getting ready for Stars…

Getting ready for Stars…

My new book, A Mouthful of Stars, launches a week from today at Alabama Booksmith in Birmingham! Then tour dates in New Orleans, Houston, North Carolina, and San Francisco, with more in the works. Yesterday, we spent the day shooting video and recipes from the new book for an upcoming Wall Street Journal interview. Thank you to ...

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Iced Masala Chai

Iced Masala Chai

I keep saying “I’m not addicted to coffee” and I’m really not compared to friends I know who truly can’t function without it first thing in the morning.  I can function, but at some point mid-morning or early afternoon I find myself longing for a frothy cappuccino or a post-lunch espresso.   I’ve been trying to drink ...

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The Joy of Matzo

The Joy of Matzo

I’ve been craving matzo ball soup and made some recently both to enjoy and for an article for alaskadispatch.com.  It got me thinking about how late I am to the matzo party; it wasn’t part of my cultural heritage and there were no real Jewish delis around when I was growing up in…

(Includes a recipe for Matzo Farfel Pudding)

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Book Giveaway: A Mouthful of Stars

Book Giveaway: A Mouthful of Stars

My new book will be out May 6th, 2014.  I’m giving away three signed copies. NOTE: This giveaway ends 5/18/2014.  Enter once a day per email address. OFFICIAL RULES: No purchase necessary to enter or win. Giveaways open only to residents of the United States and Canada, who are physically located and residing therein, and who are ...

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Books, Books, and More Books….And a Giveaway

Books, Books, and More Books….And a Giveaway

Where to begin?  Do you have stacks and stacks of books and magazines? I start some, finish some and then start others and go back to the first stack….and now I just thought it would be nice to know what everyone is reading or wanting to read or have started and not finished or started, ...

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