Diva Cooking 101

Divas cook gorgeous things that are fabulous enough to share with friends and family. They just don't cook much. Every diva needs a few, easy signature dishes to get by. Are you a diva cook?

Divas cook while listening to Billie Holiday, Muddy Waters, or the Rolling Stones.

Divas cook while sipping Champagne, Chardonnay, or a martini.

Divas cook with a feather boa draped around their shoulders.

While cooking, divas nibble gin-soaked olives or Champagne-saturated strawberries.

Divas cook while wearing an apron that says, "Tomorrow is another Chardonnay."

A diva's favorite breakfast is last night's appetizers.

Divas don't stress over particular amounts in any recipe. Glugs, plops, and handfuls are accurate enough.

Divas can cook with boas because diva recipes do not require many steps. Still, the food is fabulous.

Wednesday, February 5, 2014

Mediterranean Couscous

Mediterranean Couscous is a lovely side dish. People think it is so difficult and divas encourage that thinking. This recipe originally called for lemon zest, but I use lemon juice after hearing reports of appalling things living on the skins of fruit. Besides, I think lemon zest tastes like Pledge.


1 10-oz. package couscous, cooked (Israeli is nice)
1/2 cup Italian dressing

1/3 cup Dijon mustard

a few squirts of lemon juice

a few handfuls of feta cheese

a bunch of roasted red bell peppers, chopped (Martha and Rachel roast their own. Mine come from a sanitized jar)

Whisk together Italian dressing, mustard, and lemon.
In another bowl, combine feta and peppers; add couscous.
Pour mustard mixture over couscous.
Refrigerate 1-24 hours.

Options: Add olives or sun-dried tomatoes

Make it a meal: Serve with Asparagus Lemon Chicken (see recipe)

 Wine:  Sauvignon Blanc
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