When I started following food blogs, I realized some authors had initiated them for the purpose of cataloging family recipes. Therefore the blog was their family cookbook essentially. I didn’t think much of that concept, because I really didn’t have family recipes. My recipes were those I followed after I got married, when I began
The Spice Companion, by Lior Lev Sercarz, is a book I recently discovered and ordered from Amazon. It was published in 2016. Because of the title, I expected some information on spices, being that the author also owns a store in New York City called La Boîte, which specializes in spices and spice mixtures. But
I’ve written before about what a purist I am in the way that I make most everything from scratch. It doesn’t matter if it’s barbecue sauce, spaghetti sauce, salad dressings, you name it. I just can’t do it any other way. Sure, a lot of those products are real time savers. But they’re also horrible.
You all know that I love lentils. They’re delicious and healthy, but they’re also versatile. Once they’re cooked, you can serve them as a side dish, as an entrée, a soup, a dip, or a salad! Well this salad I’m posting on today is delicious year ’round. It’s equally good in the winter as the
I’ve made chimichurri a few times over the years when I’ve prepared South American-inspired meals for company. For one meal, I grilled skirt steaks and served both green and red chimichurri sauces. I preferred the green. But other than that I haven’t paid much attention to chimichurri, which originated in Argentina. I only see it