I am American. Born here, bred here. But I’ve never been a big fan of American food. I just wasn’t raised on it. In fact, I can vividly remember the times I was subjected to traditional American dishes after I left home, like beanie weenies, jello salad, sweet potatoes with marshmallows, and poppy seed dressing.
Tag: green onions
Many years ago my husband and I went to a work party, and the main dish served was said to be authentic Cuban black bean soup. Neither of the hosts were from Cuba, but they did share their recipe for the soup because it was outstanding. At that time in my life I’d just begun
The last time I made Peking duck was 35 years ago.I know this because I did some serious cooking between getting married in early 1982, to when my baby arrived in late 1983. During this time I dove head first into cooking, making my way through The Time-Life Foods of the World cookbook set. I
In spite of owning Plenty, a wonderful Yotam Ottolenghi cookbook, I just had to purchase Plenty More, published in 2014. And I’m certainly glad I did. For the blog, I’ve made zucchini Baba Ghanoush, and I’m especially intrigued by a membrillo and Stilton quiche, made with butternut squash, so that will be next. But one
Although I’m a huge fan of smoked salmon, I probably would have balked at the idea of smoked trout, until I actually had it. And it’s spectacular. Our younger daughter went to summer camp outside of Estes Park, Colorado two years in a row, and one time when we dropped her off, we stayed in
happen to love Instagram, and I follow Cheesy, which probably isn’t surprising to those who know me well. Cheesy posts just that – photos of cheesiness! And, one day I saw these – hollowed out croissants, baked with eggs, cheese, and bacon! At least I’m assuming that’s how they were prepared. I searched online and
Years ago I was visiting with my favorite florist Dan, who is quite a foodie, and he asked me if I’d ever had cranberry salsa. Cranberry salsa? I’ve never heard of such a thing! Where have I been? This just made me absolutely giddy. It’s always so exciting to come across something new and different.
I’ve had kimchi twice in my life, and neither time did it strike a chord, so to speak. I mean, it’s stinky. However, the smell is also addicting. It’s multi-layered, with fish and fiery spice, garlic and ginger. Kimchi, a spicy pickled cabbage that is considered a staple of Korean cuisine, is basically used like
I’m not a huge fan of Emeril Lagasse. It’s not that I don’t respect his accomplishments, which are vast. In fact, he’s one of the longest lasting tv chefs in the U.S. We just never clicked. I didn’t get the “night show” element of live music on his cooking show, and the “BAM” was way
My husband, thanks to me, has quite a developed palate, considering how he was cooked for growing up. He loves Indian food, he loves Ethiopian food, he loves most Mediterranean cuisines, minus the olives and capers, and he absolutely loves dim sum. However, there’s no dim sum or Indian restaurant where we live. So when