Your family has a hankering--a yen for chicken tikka masala or queso fundido, for shrimp pad Thai or a Philly cheese steak--and they want it bad. So you decide to eat out at a local ethnic or roadside restaurant, or do a take-out. It's expedient, but is the food really good? Really, really good? Because Lucinda Scala Quinn's versions of all those dishes families crave will knock your socks off and prove beyond a doubt that the foods you love can be made better, faster, tastier, cheaper, and more healthfully at home. We tried her recipe for a velvety salmon using an aluminum foil packet. Fantastic!
Also on this week's edition of The Food Schmooze we taste Berkshire Bark Chocolate, a gluten-free, pale Lager beer imported from Spain, a fantastic Connecticut made vodka, a delicious gluten-free pizza, and plenty of kitchen tips.
- Chris Prosperi is senior contributor and chef/owner, Metro Bis, Simsbury, CT.
- Lucinda Scala Quinn is author of Mad Hungry Cravings.