Who says a pesto has to be green? This version of pesto celebrates the walnut in all its glory with a simple combination of ricotta, garlic, parmesan, and olive oil. It’s rich but subtle, and...
Lately, the combination of a busy school schedule and my addiction to Instagram has resulted in serious camera-neglect. I’ve found little time and reason to take the ol’ DSLR out. So wh...
As a food blogger, I’m constantly bombarded by food recipes and photos at an attention-deficit inducing rate. This has resulted in probably the largest, most disorderly bookmark folder known t...
I’m home for the holidays and was trying to think of something festive to make over the weekend. There were the usual suspects like turkey or ribroast, but I wanted to go for something a littl...
This classic is one of my favorite dishes to have when the weather turns cold. But it’s often a disappointment– overly salty broth and undercooked onions and rubbery cheese. Like most r...
Halloween is one of my favorite holidays. I’m not sure why, and when I actually thought about it I realized I had no idea why we celebrate this holiday or why everyone loves it so much. Maybe...
One month into my first year in law school and as I had anticipated time is not on my side. So when I had a window of opportunity this weekend to do something beside studying or sleeping, I gave my ...
This week, Karen and I got to make one of my favorite foods of all time: sushi. I’ve often posed the question to friends and family of what their last meal on earth would be if they could choos...
Folks, it’s time for another edition of Odd Eats and this time, I’m taking it personally. That is, this time we’re trying a Japanese dish and I’m half-Japanese so I better lik...
(Image from Globetrotter Diaries)
Last week you all voted from three dishes featuring the popular Ethiopian spice mixture berbere and… trout spaghetti it is! Upon first glance, there is nothing that looks “Ethiopian”...
Throughout the lifespan of this blog I’ve amassed an enormous collection of spices. Name it and I probably have it. This is unavoidable when you’re cooking dishes from around the world,...
Any proper foodie, especially one with a food blog, would probably never admit to loving Ruffles chips as much as I do. Generally, I’m not a junk food lover and really don’t care for Ruf...
Bibimbap is one of those dishes that makes that adage about eating with your eyes entirely true. This classic Korean dish is a beautiful mélange of colorful fresh vegetables, a little bit of meat, a...
This summer I seem to be making steaks with salad almost embarrassingly often. But I just think the combination is divine and I never seem to get sick of it so it’s become my go-to meal. This p...
Amazing how scorching hot weather will determine what you eat for every meal, the goal being purely to cool your body down. I’ve travelled to India a couple of times and luckily in the winter,...
The other day I asked what you would do with a bucket full of cherries and some of you suggested clafoutis, which is a simple and brilliant French dessert. Clafoutis starts with a baking dish of che...
I’m keeping it simple lately. There’s the excuse of moving into a new place, but really I think it’s the summer heat that’s slowing everything down. It’s times like th...
Cherry season is in full swing and a friend invited me to go cherry picking over the weekend, which luckily was the last day of the season! There were Bings… An abundance of Rainiers… So,...
I consider al pastor tacos one of my favorite tacos; always there to satisfy at 2 am off a truck and is blow-your-mind-good freshly sliced off the trompo, a vertical rotisserie al pastor is tradition...
Much of the food we eat today is derived from recipes that were developed before modern food preservation conveniences were available to us. Human innovation created clever and coincidently deliciou...
(Image from Globetrotter Diaries) Tweet
It all started like most of my conversations with people. One night I was at my friends Mike and Ofelia’s house sitting around the kitchen chit-chatting about food. Mike, who has the job I only...
Well, our last Odd Eats experience with ambergris might have been distinct smelling but at least it was subtle. This week’s Odd Eats is everything but! Durian is one of the naturally strongest ...
Summertime means mangoes and thankfully for a mango-lover like myself they’re popping up all over the place. As you squeeze your way through a crate full of mangoes in search of that perfect gi...
Cassava, also known as the yucca or manioc, is a tuber originally from South America and is a staple throughout most tropical places in the world. This root is so versatile that it has been dubbed &...
Shakshuka. Try saying that five times as fast as you can! The name is quite the mouthful, but the dish is a simple and brilliant concept. Shakshuka is eggs poached in a spicy tomato sauce. When I ...
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