I’ve gone completely mad for kimchi. I find the heat, crunch and pickled and slightly fermented flavor addictive. Kimchi fried rice is my latest obsession.
Fried rice serves three beautiful purposes at once: it is a way to use up leftover rice and vegetables, it offers a change of pace from plain rice, and it is …
Mini-me started the morning with my favorite refrain: "want make something!", which means she’d like us to cook something together. I was a bit bored of our regular muffin routine, so I pulled out Jeffrey Alford and Naomi Duguid’s HomeBaking thinking of scones and settled on something related but a bit different, the "Welsh Cakes" …
Fresh pastas are most oftened paired with delicate sauces. The counterexample is a rich, flavorful ragu over wide noodles like pappardelle. Eggplant makes a terrific vegetarian ragu, accented by bell peppers and fresh ricotta. If you like, you can make this ragu pleasingly spicy by using Fresno peppers instead of red bells.
This dish is exceptional …
This is my entry for the second Everyday Chef Challenge. Pacific Natural Foods invited me and four other bloggers to participate, and this time we were to use one of their creamy soups, and spinach.
After you check out this post, please jump over to their site and vote! It takes just a few seconds; …
Pacific Natural Foods invited me and four other bloggers to participate in their Everyday Chef Challenge. (The first challenge is over now, but I’d love to have your vote in the final round!)
I love mushroom broths, so when I heard this was a broth challenge, I knew immediately which Pacific Natural product I would choose. …
Navajo Fry Bread, and the Indian Tacos made with it, have a sad and storied past. They originated in Native American internment camps set up by the US government in the 1860s, as a way to use the very limited rations provided. Cynthia Detteric-Pineda has an excellent page with the details of that history and …
Ful medames (pronounced fool mehdahmez) is one of my favorite foods. A big bowl of fava beans with lots of olive oil and garlic, it is eaten throughout the Middle East, mopping up with fresh pita. Filling, inexpensive, and nutritious. So imagine my joy a few years ago when I found out that one of …
