Author: chefalice

I like to call zucchini noodles “zoodles.” I make a lot of them because I love growing zucchini in my garden, and it does take over! But if you have the space, garden-fresh zucchini is absolutely worth it. One of the tricks to making zucchini noodles is to use zucchini that aren’t too large—no more than 12 inches long and 2 inches wide. The seeds in large zucchini can make a mess out of your spiral slicer. The other trick is to remove some of the water from the zucchini noodles so that the beautiful sauce you’ve made doesn’t become…

I love to watch cooking shows with my little boys on rainy days. On one of the shows they talked about “red gravy.” What in the world is red gravy? Well, in Philly, that’s what they call pizza sauce. My boys and I now call my Pizza Meatballs in Red Sauce, Pizza Meatballs in Red Gravy!c

Originating from roadside food stands in Thailand, this zingy noodle dish is designed to be quick to cook and easy to assemble—ideal for the time-limited chef! Experiment with different kinds of rice noodles to find your favorite.

These are perfect alongside a vegetable and noodle stir-fry. Finely chopped chile can be added for more heat.

If you have ever had a chocolate egg cream at a restaurant or deli, most likely the chocolate syrup was drizzled down the spoon. But this isn’t done because it makes it taste great; it is only for looks. And actually, drizzling the chocolate down the spoon kills carbonation because the more you stir, the more you dissipate the carbonation, resulting in a flat drink. To make a tasty and fizzy chocolate egg cream, combine the chocolate and milk in the bottom of the glass and stir that first. Add the carbonated water last and you will end up with…